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A Recipe for Success: F&B Experts Weigh in on the Right Time to Operate a Hotel Internally to Lease the Space

Partner Lawrence Cohen was featured in the January/February edition of Hotels Magazine to discuss the reasons why a hotel operator might outsource a F&B space and the benefits of doing so. In the article, Lawrence shares his thoughts on:

  • Creative arrangements with the restaurant operator, such as joint ventures and revenue sharing
  • The impact of the hotel's location and how it affects decisions to rent or operate a F&B space

Click here to read the full interview on page 63:

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