Editorial Board   Guest Author

Mr. Klein

Steven Klein

Partner, Gerson, Preston, Klien, Lips, Eisenberg & Gelber

With almost 30 years of experience in public accounting, Steven Klein has established a fine reputation for excellence and superior results for clients. His practice is focused in the areas of financial accounting and auditing in a variety of industries including real estate, leasing, construction, hospitality, manufacturing, technology, wholesale distribution, retail, professional services, and financial sector.

A graduate from New York University in 1983 with a bachelor's degree in accounting, Mr. Klein began his professional career working at a multinational accounting firm in New York and then in South Florida.

Since joining Gerson Preston in 1988, Mr. Klein continues to focus his practice on the management of financial audit engagements and financial consulting, financial statement preparation, compilation and review services, and tax compliance and research matters for clients in diverse industries. He also assists clients in the design and implementation of systems of internal accounting control.

Mr. Klein has instructed the accounting community regularly for continuing professional credit and has instructed CPA candidates in preparation for the CPA exam.

Mr. Klein is a member of both the American and Florida Institutes of Certified Public Accountants and the New York Society of Certified Public Accountants.

In addition to his professional responsibilities, Mr. Klein has been an active participant in charitable causes, including the Diabetes Research Institute Foundation, the Temple Beth Am Day School, the Leukemia Society of America, and the South Florida Builders' Association, where he has served on boards and executive committees.

Mr. Klein can be contacted at 305-868-3600 or sfk@gprco-cpa.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.