Editorial Board   

Mr. Spaulding, Jr.

Arthur Spaulding, Jr.

Partner, Cox, Castle & Nicholson LLP

Arthur O. Spaulding, Jr. is a partner in the Orange County office of Cox, Castle & Nicholson LLP, which commands one of the largest concentrations of attorneys in the U.S. whose primary focus is the real estate, financial services and construction industries. Mr. Spaulding is a senior transactional real estate attorney with extensive experience in the acquisition, disposition, financing and development of real estate projects with an emphasis on the hospitality industry. Since 1980, Mr. Spaulding has been actively involved in all aspects of the resort development and timeshare industries. He has been a member of the American Resort Development Association since 1980, served as an ARDA Director from 1989 to 1991, and again from 2007 - 2009. Mr. Spaulding was a Founding Director of the International Foundation for Timesharing, served on its Board of Directors from 1984 through 1989, and was Vice President of the International Foundation for Timesharing from 1987 to 1988. Mr. Spaulding served on ARDA's Board of Trustees from 1997 to 2001 and is once again serving in that capacity. He has served on numerous ARDA committees over the years. He is the immediate past Chairman of ARDA's Ethics Committee. He has lectured widely in the field of resort and timeshare development, including all aspects of program structure, acquisitions, dispositions, entity structuring, financing, restructuring and state regulatory and registration work. Mr. Spaulding devotes a large percentage of his practice to matters involving vacation resort ownership. He has structured both resort and urban club systems, and has supervised the registration of such systems at the state level. Much of his work involves mixed use projects having both hotel and vacation ownership aspects. He is currently very active in advising developers of fractional ownership projects and private residence clubs. He has considerable experience also with condominium-hotel projects. Mr. Spaulding has spoken at numerous industry events, including ARDA's annual conferences dating back for the better part of three decades, the Asia-Pacific Timeshare Conference sponsored by Resort Condominiums International in Jakarta, Indonesia, and the Annual Convention of AMDETUR, the Mexican tourism association, in Cancun, Quintana Roo, Mexico. He has also been a speaker regarding timeshare issues of interest to the hotel industry and the conversion of hotel projects to timesharing at the NYU and UCLA Hotel Industry Investment Conferences, the Lodging Conference in Scottsdale, Arizona, and International Law Symposia regarding resort development sponsored jointly by the American Bar Association and the International Bar Association and held in Marbella, Spain and Los Angeles, California. Representative development clients for whom Mr. Spaulding has had extensive involvement are Marriott Ownership Resorts, Inc., Four Seasons Hotels, Wyndham-Trendwest Resorts, Starwood Vacation Ownership, Disney Vacation Development, Shell Vacations and The Welk Resort Group. Mr. Spaulding also represented General Electric Capital Corporation in connection with construction, inventory and receivables financing transactions. A graduate of Yale University with a BA in English, Mr. Spaulding earned his J.D. from UCLA Law School in 1973, and was admitted to practice in California in 1973 and in Nevada in 1976.

Mr. Spaulding, Jr. can be contacted at 949-260-4620 or aspaulding@coxcastle.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.