MIAMI—More boutique hotels are partnering with third-party foodand beverage (F&B) to help their bottom line. But is this trendonly suitable for the boutique operators, or can larger hotels alsobenefit?
GlobeSt.com caught up with Ari Tenzer, founderof boutique transactional law firm Tenzer PLLC, toget his thoughts on this and other questions, including the legalchallenges involved, in part two of this exclusive interview. Youcan still read part one: The Economics of Hotel-F&B TieUps.
Globest.com: Is this trend of hotels partnering withthird-party food and beverage (F&B) provider really somethingnew or has it been done before?
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