Editorial Board   

Mr. Gilbert

Jonathan Gilbert

Chair, Gunster, Law Leisure & Resorts Group

Jonathan Gilbert is a shareholder at Gunster, Attorneys at Law, where he chairs the Leisure & Resorts Group, the firm's internationally recognized hospitality practice. Based in the firm's West Palm Beach, Fla. office, he has 15 years of experience counseling clients on a broad range of corporate, hospitality and real estate issues. Gilbert concentrates his legal practice in hotel, resort and private club acquisitions and dispositions, finance, management and operation, as well as time shares and vacation clubs, condo-hotels, club membership programs, and master-planned community, resort and mixed-use project amenity strategies. In 2009, he was selected as a member of the Legal Elite by Florida Trend magazine. He received his Bachelor of Arts from Duke University, cum laude, and his Juris Doctor from the University of Florida. Gilbert is a member of the American Bar Association and the Palm Beach County Bar Association. He is a member of the Recreational Development Council (Blue Flight) of the Urban Land Institute and the Forum Club of the Palm Beaches. Established in 1925, Gunster is a full-service Florida law firm with eight offices around the state, providing counsel to leading businesses and individuals. Our statewide presence and culture reflect the firm's status as Florida's lawyers for business. Gunster services clients from it offices in Fort Lauderdale, Jacksonville, Miami, Palm Beach, Stuart, Tallahassee, Vero Beach and its headquarters in West Palm Beach with 140 attorneys and 200 committed support staff.

Mr. Gilbert can be contacted at 561-650-0573 or jgilbert@gunster.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.