The restaurant and hospitality industry is known to have an extraordinarily high mortality rate for new ventures in the first five years of operation. The reasons behind those failures are many — location selection, lack of start-up capital, vague brand identity, inconsistent service, partner or employee disputes, and even mission drift. In today’s ultra-competitive food and beverage marketplace, where guests are sophisticated and business challenges come from both expected and unexpected places, it is imperative that foodie entrepreneurs, restaurant groups, celebrity chefs, craft brewers, hotel owners and investors engage a strong team of advisors to limit bumps along the road to success.
Our Restaurant & Hospitality team is experienced and ready to assist at every stage of the business lifecycle:
Our strategy is simple – understand the market, ask the right questions to help you formulate your goals, then apply informed creative thinking to help you reach those goals. As your counsel, we are ready to help anticipate the challenges and opportunities that lie ahead and ensure you are ready to respond and thrive.
As published in: Human Resource Executive July 11, 2018
As published in: New Jersey Law Journal March 8, 2018
As published in: The Legal Intelligencer January 8, 2018
As published in: The Courier News January 7, 2018
As published in: Big Law Business January 4, 2018
January 2, 2018
As published in: NJBIZ January 2, 2018
As published in: SHRM August 11, 2017
As published in: Hospitality Law April 2017
February 21, 2017
As published in: Law360 February 21, 2017
As published in: Bisnow August 19, 2016
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Jordan A. Fisch, Marc P. Press and Samantha B. EpsteinNYC Hospitality Alliance February 7, 2019
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Randi W. Kochman and Marissa A. MastroianniCorporate Law September 28, 2018
Wendy M. BergerEmployment Law September 4, 2018
Rachel A. MongielloEmployment Law August 30, 2018
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