MIAMI—More boutique hotels are partnering with third-party food and beverage (F&B) to help their bottom line. But is this trend only suitable for the boutique operators, or can larger hotels also benefit?

GlobeSt.com caught up with Ari Tenzer, founder of boutique transactional law firm Tenzer PLLC, to get his thoughts on this and other questions, including the legal challenges involved, in part two of this exclusive interview. You can still read part one: The Economics of Hotel-F&B Tie Ups.

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