Editorial Board   Guest Author

Ms. Mahlstedt

Patricia Mahlstedt

Co-Chair Hospitality & Gaming Practice, Eckert Seamans

Tricia Mahlstedt is the Co-Chair of Eckert Seamans' Hospitality & Gaming practice. She focuses her practice on hospitality law, representing hotel owners, developers, investors, and management companies. Ms. Mahlstedt's practice covers various aspects of hotel-related matters for clients whose properties are located throughout the United States as well as in international locations, including hotel acquisitions and sales, joint venture negotiations, financing matters, leases, management agreements, franchise and food and beverage operating agreements, and day-to-day hotel operational matters.

She is responsible for managing Eckert Seamans' role as outside counsel for negotiation of management agreements for multiple independent hotel management company clients, for both U.S. and international operations, as well as on-going legal support for the operations of such clients.

Previously, Ms. Mahlstedt served for six years as an associate general counsel at Interstate Hotels, the nation's largest independent hotel management company. While serving in that capacity, Ms. Mahlstedt's practice covered general corporate transactional matters of the publicly-held company, including mergers and acquisitions as well as hotel operational matters. Specifically, Ms. Mahlstedt had major responsibility in negotiation and administration of hotel management agreements, hotel acquisitions, joint ventures and financing transactions, and securities transaction and reporting matters. Ms. Mahlstedt also has several years of experience practicing general corporate and real estate law outside of the hospitality area, with experience in commercial lending transactions, real estate acquisitions and dispositions, and merger and acquisition transactions.

Ms. Mahlstedt earned her J.D. from the University of Notre Dame Law School and undergraduate degree, with highest honors, from Saint Vincent College.

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

Ms. Mahlstedt can be contacted at 412-566-1914 or pmahlstedt@eckertseamans.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.