Ms. Zeidel

Robin Zeidel

Founder & Owner

Zeidel & Associates P.C.

Robin Zeidel is the founder and owner of Zeidel & Associates P.C. She handles a wide spectrum of real estate transactions, including acquisitions, sales and development and office and retail leasing, as well as construction, architectural, design and engineering projects. She also has extensive experience in the hospitality sector in particular and has handled numerous transactions involving hotels, resorts, bars, restaurants and spas on behalf of both owners and operators.

Ms. Zeidel is a member of the Women’s Business Enterprise National Council, the Academy of Hospitality Industry Attorneys, International Council of Shopping Centers and the New York State Bar Association. Ms. Zeidel earned an AV® Preeminent™ Peer Review Rating from Martindale-Hubbell, which is the highest rating available for legal ability and professional ethics.

Prior to founding the firm in 2010, for six years Ms. Zeidel held the position of Assistant General Counsel at Starwood Hotels & Resorts Worldwide, Inc. At Starwood Hotels Ms. Zeidel was responsible for all core real estate matters, including the purchase and sale of hotels and other holdings; architecture, design and construction projects such as hotel and spa development and construction; leasing transactions related to retail, spa and food and beverage outlets and all oversight for the company’s North American corporate office leasing portfolio, including the company’s headquarters relocation. During her tenure at Starwood, Ms. Zeidel was appointed to the Steering Committee of the Association of Corporate Counsel’s Real Estate Committee.

Ms. Zeidel began her legal career at Stroock & Stroock & Lavan’s New York office, and practiced real estate there and at other preeminent New York City firms, representing owners, developers, retailers, office tenants, lenders and borrowers in a broad variety of transactions.

Ms. Zeidel graduated magna cum laude from Brooklyn Law School and obtained her B.A. cum laude at Vassar College. She lives in Westchester County, New York, with her husband and two children.

Ms. Zeidel can be contacted at 914-902-3333 or rzeidel@zeidellaw.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.