Editorial Board   

Mr. Haley

Victor P. Haley

Partner, Sutherland, Asbill & Brennan LLP

Victor P. Haley is a Partner at the Atlanta office of law firm Sutherland, Asbill & Brennan LLP. Victor practices in the hospitality, golf course and resort area. Victor regularly represents large hotel operators and hotel owners in connection with hotel acquisitions, dispositions and development throughout the Americas and the Caribbean. He has recently represented InterContinental Hotels Group in connection with its investment in the Cayo Largo Resort development in eastern Puerto Rico, its acquisition of the former Ritz-Carlton on Central Park South in New York and its acquisition of the historic Stephen F. Austin Hotel. In addition, Victor has assisted InterContinental Hotels Group in the development of new hotels and resorts in Miami, Minneapolis and Puerto Rico and has extensive experience in negotiating hotel operating agreements both for hotel owners and operators. He is a member of the Urban Land Institute and regularly speaks at legal education and industry forums on hotel acquisitions, development and operating issues.

Mr. Haley can be contacted at 404-853-8302 or victor.haley@sablaw.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.