Denney Law Group

Ghost Kitchens: Casper or Beetlejuice?

by David Denney in Coronavirus (COVID-19), Food & Beverage. Posted June 24, 2021

Introduction. Third-party delivery, in just a few short years, changed the face of the food and beverage industry as we’ve known it. Ghost Kitchens are, simply put, cooking facilities producing food and beverages only for delivery or take out. There is no dine in option. Pre-COVID, ghost kitchens were few and far between, created by ...

Forces Attacking Restaurant & Bar Profits (and how the industry can fight back!)

by David Denney in Food & Beverage. Posted July 25, 2019

Introduction. Third-party delivery, streaming video, meal-prep kits, and other market disruptors are changing the face of the food and beverage industry as we’ve known it. This paper will examine current market forces that are cutting into F&B profits, whether at restaurants, bars, or hotels, and provide important insights to keep guests coming back (and spending ...

The Most Easily-Remedied Mistakes F&B Employers May Not Know They Are Making

by Paul Denney in Food & Beverage, Human Resources, Legal, Risk Management. Posted July 21, 2018

INTRODUCTION. Restaurateurs spend months (and sometimes years) working with attorneys and other professionals preparing to open, dedicating countless hours to paperwork-intensive processes such as corporate formation, leases, permits, and the like. Unfortunately, by the time they are ready to hire employees and open their doors, they often do not cross the finish line with the ...

Welcome to the Jungle: Negotiating Restaurant & Bar Leases With Landlords Who Just Don’t Get Hospitality

by David Denney in Food & Beverage, Legal. Posted June 14, 2018

Too often attorneys representing restaurant, bar, and other hospitality clients must deal with landlords (or their agents, such as asset managers, property managers, or brokers) who are not well-versed in the needs of the F&B tenant. These negotiations can prove frustrating for attorneys who frequently represent these clients. This session will explore some critical F&B ...

2013 Menu Labeling Update

by David Denney in Food & Beverage. Posted October 28, 2013

Introduction In recent years a sizeable amount of time and effort has been put into developing menu labeling laws. The impetus for such laws stems from the fact that more and more Americans are eating away from home, and portion sizes are becoming larger and more caloric. This pattern of food consumption is believed to ...

Ghost Kitchens: Casper or Beetlejuice?

Forces Attacking Restaurant & Bar Profits (and how the industry can fight back!)

The Most Easily-Remedied Mistakes F&B Employers May Not Know They Are Making

Welcome to the Jungle: Negotiating Restaurant & Bar Leases With Landlords Who Just Don’t Get Hospitality

2013 Menu Labeling Update

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