Have you trained your servers to taste-test your evening specials and given them the list of paired wines which you would like to recommend and, in doing so, create an enthusiastic atmosphere towards selling (and upselling) your evening meals?
Part Three in a Three-Part Series PUNITIVE DAMAGES AFFILIATED WITH HOTEL MANAGEMENT AGREEMENTS A Case Study of Agency Law, Hotel Management Agreements, and Punitive Damage Awards Citing the Cases of 2660 Woodley Road Joint Venture v. ITT Sheraton Corporation v. P.T. Karang Mas Sejahtera v. Marriott International Inc., et al By Meg McDonough March 2008 President, Luxury Hospitality Consultants, LLC The next case that will be discussed is 2660 Woodley Road Joint Venture v. ITT Sheraton Corporation (villanova.edu). This case is unique in that it involved the owner’s use of the agency relationship to sue for breach of fiduciary duties and other torts. This case is also unique in that it was a jury trial that resulted in a substantial damage award. Sheraton Operating Corporation, a wholly-owned subsidiary of ITT, had managed the hotel on behalf of Woodley Road (owner) since 1979. In return for its management services, Sheraton was to receive compensation based on a percentage of the gross revenues plus a percentage of net cash flow as an incentive fee. The management contract was …
Part Two in a Three-Part Series PUNITIVE DAMAGES AFFILIATED WITH HOTEL MANAGEMENT AGREEMENTS A Case Study of Agency Law, Hotel Management Agreements, and Punitive Damage Awards Citing the Cases of Pacific Landmark Hotel, Ltd. v. Marriott Hotels, Inc. v Government Guarantee Fund of the Republic of Finland v. Hyatt Corporation By Meg McDonough March 2008 President, Luxury Hospitality Consultants, LLC The next case discussed is Pacific Landmark Hotel, Ltd. v. Marriott Hotels, Inc. [Renard and Kristi]. This case is unique in that the management agreement specifically stated that Marriott’s agency was “coupled with an interest and may not be terminated by owner until the expiration of the term of the agreements.” The stated term of the management agreement was sixty years. At about the same time that the management agreements were put in place, the owners of the hotel secured loans with several of Marriott’s subsidiaries totaling approximately $23 million. The lenders secured these loans by deeds of trust and collateral assignments of the management agreements. In effect, the security for these loan transactions …
Insights on Interacting with Busy Executives Meg McDonough, President of Luxury Hospitality Consultants LLC in Sarasota, Florida, is a regular contributor for HospitalityEducators.com. She recently completed an in-depth interview with the Executive Pastry Chef at one of the best-known hotel brands in the world, and we wanted to share some additional background with our readers on how these interactions come to be. John Hogan, Co-Founder of HospitalityEducators.com Interview with Guillaume Marchand Ritz Carlton-Sarasota Hotel The Challenges of a Pastry Chef Q. Why did you choose Chef Marchand? I came across his creation of the Gingerbread Mansion while attending the Winefest celebration held in Sarasota. Chef and his team fashioned a built-to-scale edible masterpiece fashioned after the real mansion which John Ringling built for himself and his wife in Sarasota as their winter residence. The home is called Ca d’Zan (“House of John”) and is located on the John and Mable Ringling Museum grounds. The home was also used for the filming of a more recent version of “Great Expectations” starring Gwyneth Paltrow, Ethan Hawke, and Anne Bancroft (to …
Making Sandwiches Without Bread – No Joke Creative chefs have learned that in order to appeal to the masses, oftentimes by incorporating a new recipe, or just reviving an older one with slight modifications and visual appeal, it has become de rigueur to present appetizers and tapas with a touch of S.A.L.T.
Trends – Having it All – Classics Return & Nouvelle Tastings When former White House chef Rene Verdon described his doctrine that “there is no new cuisine, no matter what everybody says about nouvelle,” I have to digest how this statement is as true today as it was over 30 years ago.
Return To Sender – Bring Back Old Recipes Time to Step Back – What was Old is New Again This week we are finalizing our Summer & Alfresco Dining Menu and have made a decision to go retro.
Mâche Mois, S.V.P. – Petite Princesse What’s your favorite legume you like to present in your recipes, or just place on its own merit, framing your amuse bouche condiment (your ABCs)?
Interview with Chef Yann Chupin, New Executive Chef The Ritz-Carlton, Sarasota Chef Yann Chupin is the new Executive Chef at The Ritz-Carlton, Sarasota, and has been in the hospitality industry for over 25 years, working in the kitchens of hotels, resorts and restaurants.
High Turnover – Low Turnover Summer brings the beneficial arrival of tourists and the subsequent impact to your seasonal F&B revenue.
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