Editorial Board   Guest Author

Mr. Brewer III

William A. Brewer III

Managing Partner, Brewer, Attorneys & Counselors

William A. Brewer III is a founding partner of Brewer, Attorneys & Counselors, with offices in New York and Dallas. Under Mr. Brewer's direction, the firm has become renowned for its successful handling of major disputes in a number of industries, including the hospitality industry.

The firm has represented hotel franchisors, management companies, owners, developers, and investors in many of the highest-profile matters in the industry. Mr. Brewer is frequently published on a wide range of legal and business issues affecting the hospitality industry. He is a member of several leading industry associations, including the American Hotel & Motel Association and the Academy of Hospitality Industry Attorneys.

Beyond these associations, Mr. Brewer is active in a broad range of professional groups and philanthropic organizations. He serves as chairman of the Brewer Foundation and is a member of the boards of trustees of Albany Law School and Paul Quinn College.

A former trustee of New York University, Mr. Brewer was born and raised on Long Island, New York. He received his bachelor of arts degree, cum laude, from St. John's University in 1974, followed in 1977 by his Juris Doctor degree, cum laude, from Albany Law School of Union University. Thereafter, Mr. Brewer attended New York University School of Law, where he received a master of laws degree in trade regulation in 1978.

Please visit http://www.brewerattorneys.com for more information.

Mr. Brewer III can be contacted at +1 212-489-1400 or wab@brewerattorneys.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.