Editorial Board   Guest Author

Mr. Migdal

Nelson Migdal

Shareholder & Co-Chair Hospitality Practice, Greenberg Traurig LLP

Nelson F. Migdal, a shareholder and Co-Chair of the firm's Hospitality Practice, is based in the firm's Washington, D.C. office. Mr. Migdal focuses his practice on hotel acquisitions, operations, development and finance, large mixed-use projects, hotel management agreements, licensing agreements, commercial real estate acquisition and sale, and commercial leasing.

Mr. Migdal has prepared and reviewed management and franchise agreements, purchase and sale agreements, multiple building covenants, and other documents related to the acquisition, financing, development, leasing, management and disposition of hotels, resorts and other real and personal property.

Mr. Migdal is the Immediate Past President of the Academy of Hospitality Industry Attorneys, a Member of the International Society of Hospitality Consultants, a Member of the Board of Governors of the Boutique and lifestyle Lodging Association, a Member of the Law 360 2016 Hospitality editorial advisory board and a Member of the Adjunct Faculty of the Washington College of Law of American University where he teaches Hotel Law.

Mr. Migdal has been a speaker at The Lodging Conference, RealShare, Hotel Business, IMN, iGlobal, BLIS and other real estate and hospitality conferences and is also a contributor to the firm's Hospitality Law Check-In Blog. Mr. Migdal authored the textbook Hotel Law, Transactions, Management and Franchising, a practical guide to the issues that face lawyers and industry leaders working in the hospitality field. Routledge, the world's leading academic publisher in the Humanities and Social Sciences, published the book in May 2015. He is also the author of numerous articles on the subject of real estate and the hospitality industry.

Mr. Migdal can be contacted at 202-331-3180 or migdaln@gtlaw.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.