Editorial Board   Guest Author

Ms. DeConti

Elizabeth DeConti

Shareholder, GrayRobinson, P.A.

Elizabeth DeConti is a Shareholder in the Tampa office of GrayRobinson, P.A. and is a member of the firm's Alcohol Beverage and Food Team. Prior to joining GrayRobinson, she was a partner with the Tampa office of Holland & Knight and a judicial clerk for the Honorable Antoinette L. Dupont, Chief Judge of the Connecticut Appellate Court. She earned her B.A. cum laude and with Distinction in Renaissance Studies from Yale University in 1993 and then received her J.D. cum laude in 1996 from the University of Miami School of Law, where she was a Harvey T. Reid Scholar. Awarded the highest rating assigned by Martindale-Hubbell Law Directory "AV", Ms. DeConti focuses her practice on litigation and compliance matters related to the rules, regulation and business practices that govern the marketing, sale, and consumption of malt beverages, wine, distilled spirits, and other regulated products in the alcohol and food industry. She is also a circuit court mediator certified by the Supreme Court of Florida. Ms. DeConti's trial experience includes commercial, franchise, intellectual property, and ADA cases litigated on behalf of major breweries, alcohol suppliers, wholesalers, retailers, and other members of the hospitality industry in state and federal courts and administrative agencies throughout the United States. In addition to her court experience, she represents many clients in alternative dispute resolution. She also advises clients on issues pertaining to trade regulation and marketing practices in the food and beverage industry, and concentrates on regulatory compliance, as well as advertising and promotional law. Ms. DeConti also drafts contracts related to advertising, distribution, importation, and related issues associated with the food and beverage industry. Ms. DeConti is a member of The Florida Bar and The Connecticut Bar, and is admitted to practice before the United States Supreme Court, the United States Court of Appeals for the Eleventh Circuit, as well as the U.S. District Courts for the Northern, Middle, and Southern Districts of Florida. Additionally, she is a member of the American Bar Association, the Federal Bar Association, and the Hillsborough County Bar Association. She is also a frequent lecturer to the alcohol beverage and hospitality industries.

Ms. DeConti can be contacted at 813-273-5000 or edeconti@gray-robinson.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.