Mr. Barrett-Cuetara

Richard Barrett-Cuetara

Managing Member

Barrett-Cuetara, PLLC

Richard Barrett-Cuetara is the Managing Member of Barrett-Cuetara, PLLC. He has more than 25 years of trial law and transactional experience in complex commercial real estate transactions and sophisticated real estate disputes, with a special emphasis in the hospitality industry.

Trial Law Experience - includes challenging constitutionality of municipal hotel ordinance, actions of inspectors, city manager and law enforcement; prevented condemnation of hotel by municipality; Special Litigation Counsel in $22M CMBS litigation against a REIT and Master/Special Servicers; Defended Price-Gouging lawsuit filed by Texas Attorney General, State of Texas, with assistance from Texas Hotel & Lodging Association; prosecuted $27M complex arbitration proceeding regarding division of 6 hotels involving breach of fiduciary duties, fraud, breach of contract, disgorgement, accounting and mismanagement claims; Defended hotel owner in lender liability litigation against Wall Street Hedge Fund and FDIC regarding unlawful acceleration of debt, loan work-out and pre-bankruptcy strategy; jury trial verdict in ad valorem tax litigation against appraisal district; and jury verdict in complex partnership dispute concerning a business divorce of large retail shopping centers.

Transactional Experience - includes closing a $60M acquisition of four mid-tiered hotels in Texas that were converted to “select-service” hotels and franchised with international hotel company; negotiating office and retail leases; preparing hotel lease and purchase sale agreements; and operational matters involving retail property management firms, asset managers and hotel operators.

Prior Real Estate Experience - includes working in the Real Estate Investment Division of METLIFE, Dallas, Texas, as a Financial Analyst, Asset Manager, Loan Underwriter and Commercial Appraiser (M.A.I. Courses).

Professional Affiliations & Memberships - include the Texas Hotel & Lodging Association (TH&LA); Hotel Association of Tarrant County; Academy of Hospitality Industry Attorneys (AHIA); the Hospitality Law Conference (HLC), Houston, Texas, as Advisory Panel, Moderator and Host; and Contributing Author for HospitaliltyLawyer.com. Honors & Recognitions include nomination to ABA Real Estate Litigation Committee, as Co-Chair of the Commercial Real Estate Subcommittee; Attorney of the Week, Hospitalitylawyer.com (April 22, 2013); Rated AV Preeminent Rating ®, Highest Possible Rating in Legal Ability & Ethical Standards; Martindale-Hubbell ® AV ® Preeminent (5.0) Rating; and Top Rated Lawyer in Commercial Litigation & Real Estate Law, Martindale-Hubbell ®.

Mr. Barrett-Cuetara can be contacted at 214-361-1040 or rbarrett@barrettcuetara.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.