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 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.