Editorial Board   Guest Author

Ms. Friedman Griesing

Francine Friedman Griesing

Founder, Griesing Law LLC

Fran Griesing, founder of Griesing Law, LLC, a WBENC-certified woman owned firm, leads her team representing clients in complex business transactions, high stakes litigation, employment, intellectual property and alternate dispute resolution matters. She also serves as a neutral arbitrator and mediator. Ms. Griesing's clients are Fortune 500 and closely held companies, not-for-profit organizations and executives, predominately in the hospitality, food service, technology, chemicals and manufacturing industries. Chambers and Partners USA, a leading directory of the legal profession, has noted that clients describe her as “intensely detail-focused and a persuasive and energetic litigator” with a “professional and personable manner.” Chambers expressly recognized her for her work in the hospitality industry, and her “practical and down-to-earth counsel.” Prior to launching the firm in 2010, Ms. Griesing practiced at top tier firms in New York and Philadelphia and, she served as Litigation Chair of Philadelphia's Law Department under former Mayor Edward G. Rendell, who later served as Pennsylvania's Governor. An honors graduate of Binghamton University and University of Pennsylvania Law School, where she was on Law Review, Ms. Griesing has been recognized for her professional and community leadership. She has been acknowledged as a Pennsylvania Woman Lawyer of the Year, Woman to Watch; Greater Philadelphia Woman of Distinction; Governor's Best 50 Women in Business; SmartCEO Brava! Leader and Legal Elite. She has been recognized by Chambers and Partners USA, Best Lawyers in America and Pennsylvania SuperLawyers. Ms. Griesing also received the Philadelphia Bar Education Center's Excellence in Legal Education Award and the American Bar Association's Excellence in Legal Writing Award. Ms. Griesingtaught Business Law, Public Employment Law and Advocacy Skills at Temple University's Beasley School of Law and Fox School of Business & Management and was a guest lecturer at the Wharton School of the University of Pennsylvania. She has been acknowledged as a Pennsylvania Woman Lawyer of the Year, Woman to Watch; Greater Philadelphia Woman of Distinction; Governor's Best 50 Women in Business; SmartCEO Brava! Leader and Legal Elite. She has been recognized by Chambers and Partners USA, Best Lawyers in America and Pennsylvania SuperLawyers. Ms. Griesing also received the Philadelphia Bar Education Center's Excellence in Legal Education Award and the American Bar Association's Excellence in Legal Writing Award. She taught Business Law, Public Employment Law and Advocacy Skills at Temple University's Beasley School of Law and Fox School of Business & Management and was a guest lecturer at the Wharton School of the University of Pennsylvania.

Ms. Friedman Griesing can be contacted at 215-618-3721 or fgriesing@griesinglaw.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.