Editorial Board   Guest Author

Mr. Liebman

Bruce Liebman

Co-Managing Partner, Kaufman Dolowich & Voluck LLP

Bruce S. Liebman is co-managing partner in the Ft. Lauderdale and Boca Raton offices of Kaufman Dolowich & Voluck LLP, experienced in the representation of international and domestic hospitality companies and casinos in the area of liability, collections and gaming issues.

Mr. Liebman has over 20 reported cases on jurisdictional, venue selection and forum non conveniens issues from Federal Courts across the nation. He also has more than 20 years of experience practicing in the areas of labor and employment law, representing management in hundreds of matters before federal and state agencies and in federal and state court.

Mr. Liebman has worked with dozens of EPLI, E&O, and D&O carriers in the representation of their insureds and works closely with clients to help them navigate the myriad of laws and regulations that govern the workplace, while defending them when necessary before agencies and in court. His practice includes defending medical professionals, lawyers, accountants, and insurance agents in malpractice and E&O claims. 

Mr. Liebman can be contacted at 954-302-2397 or bliebman@kdvlaw.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.