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 +1 305-377-8788 or steve@starkweber.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.