Editorial Board   Guest Author

Mr. Max

Theodore C. Max

Partner, Sheppard, Mullin, Richter & Hampton LLP

Theodore C. Max is a partner at global law firm Sheppard, Mullin, Richter & Hampton in New York, where he co-leads the firm's Fashion, Apparel and Beauty group. He focuses on intellectual property protection and litigation, advertising and media consultation and clearance, and transactional and licensing matters. Mr. Max combines his skill and experience as a trial attorney with his knowledge of copyright, trademark and intellectual property law in servicing the firm's diverse clientele. Mr. Max has counseled clients on and litigated numerous cases involving issues on the cutting edge of copyright and trademark law. He has assisted clients in identifying, protecting and preserving their intellectual property assets, including seeking registration of rights in the United States and internationally and taking action against infringements of copyrights, trademarks and trade dress. He also has experience developing and implementing anti-counterfeiting programs and pursuing civil and criminal enforcement remedies. Mr. Max has actively litigated intellectual property issues, as well as licensing and franchise disputes, and the rights of publicity and privacy. He successfully has represented clients in all types of civil litigation, including alternate dispute resolution proceedings and mediation, trials and appeals. He has counseled representatives of some of the world's finest designers of fashion apparel and accessories with respect to protecting and protecting as well as monetizing the value of their intellectual property. He also has extensive experience in litigating commercial disputes in New York state and federal courts. He has been recognized as an Intellectual Property Star by Managing Intellectual Property in 2015, a Leading Trademark Professional by World Trademark Review in 2015 and by Legal 500 with respect to Intellectual Property, Media and Advertising, Legal 500, and a New York Super Lawyer for Intellectual Property Litigation by Super Lawyers, 2008-2015. .

Mr. Max can be contacted at 212-653-8702 or tmax@sheppardmullin.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.