Opinions expressed by entrepreneurs’ colleagues are their very own.
Christy Reuter He loves his clients. Not only the names of the contract-in the real, rolled up i-circle, answers -e -uach-at-midght.
“My clients are a bit crazy,” he admits Empty Rome LLP Partner and chairman of the hotel practice. “But I love them. You must be a bit crazy to be in this business. “
That is why Reuter is developing in gastronomic law. Restaurants are fast, unpredictable and full of a high rate decision. When operators need someone who has protected their activities, regardless of whether it is a lease negotiations, a license agreement or a dispute about a trademark, the reute is the one they call.
She assures that her clients remain protected in the industry in which appropriate legal guidelines can mean anything.
The restaurant industry is based on passion, but passion itself won’t protect you from a bad offer. This is where an experienced hospitality lawyer makes a difference.
“I can say right away when someone does not understand this industry,” says Reuter Shawn Walchefhost Influence of restaurants Podcast. “They argue about the wrong things, miss key details and end with terrible offers.”
He compares it to go to the incorrect kind of doctor. “You don’t go to a cardiologist if your foot hurts,” says Reuter. “The same with lawyers. You want someone who lives and breathes a gastronomic law that understands the nuances of restaurant offers. “
Reuters’ ability to navigate high pressure hospitality offers didn’t develop overnight. As a general advisor CiprianiShe helped run a restaurant company through serious legal battles, including economic crisis and loud tax matters.
“When you have over 500 employees, making sure everyone knows that everything will be fine, is a challenge,” he says. “I learned to quickly release fires because in this business small legal errors can turn into huge problems.”
She worked on the primary restaurant offers in New York, Miami, Las Vegas and more. From the negotiations of restaurant management contracts to assist from development in the world, her legal knowledge ensures that operators are not only protected – but positioning to success.
And one of the biggest mistakes he sees? Not protecting the brand.
Protection of your brand
For many restaurant operators, the legal side of branding is reflection. They build a great concept, launch a deadly menu and increase loyal supporters – just to appreciate too late that they never protected their name.
“Operators do not always think about starting their brand from goods,” says Reuter. “But if you don’t protect your name, someone else will do it. And when you lose control over your brand, it is almost impossible to recover it. “
A powerful trademark is not only legal technicality-it is the foundation of the restaurant’s long-term success. Regardless of whether or not they are the possibilities of licensing, expansion plans, or simply stopping the competition from theft of the name, Reuter provides control.
At the end of the day, Reuters concerns greater than contracts and negotiations. It’s about protecting people and corporations he believes.
“My work is not only browsing contracts,” he says. “It is making sure that my clients do not sign something that could hurt them years later.”
That is why she fights for every contract, because it was her own. Because in hospitality the right lawyer is not only an adviser – he is a partner in the industry.
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