Editorial Board   

Mr. Weber

Steven D. Weber

Managing Partner, Stark Weber PLLC

Steven D. Weber, is Managing Partner of Stark Weber PLLC and chairs the firm's Conflict Resolution practice areas.

Mr. Weber began his career in New York, as an attorney for one of the largest public law offices in the world. There, he provided legal advice to clients ranging from elected officials to government agencies with budgets of over $1 billion, with respect to a number of sophisticated and large matters, some of which were the subject of national and local media attention.  

After transitioning to private practice with law firms in New York and Florida, Mr. Weber successfully aided individuals, management of private companies, and even other counsel through numerous public and private scenarios.  Prior to founding Stark Weber PLLC, he was the founding shareholder of Weber Law, P.A.

Since moving to Florida in 2012, Mr. Weber has been involved in the community in various ways. Steve is a member of the Emory Alumni Leadership Board - Miami Chapter and is a Board member and an Executive Committee member of the Miami Children's Museum. He co-founded the Museum's Playmaker's Group, which seeks to involve Young Professionals and their families with the Museum.

In addition, Mr. Weber has participated in his local community by serving on the Board of Directors of the Miami Shores Chamber of Commerce, and was appointed to the Miami Shores Village Recreational Advisory Board, where he was elected Vice-Chair.

Please visit http://www.starkweber.com for more information.

Mr. Weber can be contacted at 305-377-8788 or steve@starkweber.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.