Editorial Board   Guest Author

Mr. Brewer III

William A. Brewer III

Managing Partner, Bickel & Brewer

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.bickelbrewer.com for more information.

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

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.