Editorial Board   

Mr. Courtnell

Paul Courtnell

Director, Leisure & Resorts Group, Gunster LLP

Paul Courtnell Jr. is a senior partner at Gunster, Attorneys at Law with eight offices in Florida. He developed The Leisure and Resorts Group and serves as Director. The Group provides specialized legal and consulting services to the hospitality, recreational and resort development industries. Mr. Courtnell earned his undergraduate degree from Ohio State University in 1965 and his Juris Doctor degree from the University of Florida School of Law in 1973, both with honors. Mr. Courtnell joined Gunster in 1976 and concentrates in the areas of: lodging and resorts; real estate finance (representing both borrowers and lenders); commercial real estate and hospitality transactions; hotel management and franchise agreements; public finance; public/private partnerships; club structures; and timeshare. Mr. Courtnell was nationally recognized in 2010 by the leading legal directory Chambers and Partners in the area of Leisure & Hospitality. He is member of the Florida Bar, Urban Land Institute (Recreational Development Council), International Society of Hospitality Consultants (ISHC) and American Resort Development Association (ARDA). His experience with resort real estate, real estate finance and hospitality properties spans four decades. Mr. Courtnell is a featured speaker for the National Golf Foundation, the Urban Land Institute, ARDA, the Lodging Conference, and other organizations.

Mr. Courtnell can be contacted at 561-650-0517 or pcourtnell@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.