Ms. Malech

Rori H. Malech

Partner

Hunton & Williams LLP

Rori Malech is a partner in the real estate practice at Hunton & Williams LLP in Washington, D.C. She concentrates her practice in the area of commercial real estate development and finance, representing hotel owners and operators, local and national developers, Real Estate Investment Trusts (REITs), institutional equity investors, and institutional and non-institutional lenders. Ms. Malech focuses on acquisitions, dispositions and financings for both borrowers and lenders, negotiation of management and license agreements for hotel owners and operators, workouts and equity and debt participations, in each instance, involving a variety of asset types throughout the United States, including hotel, mixed-use development, office, retail, condominium, multi-family and residential and commercial property.

Namely, Ms. Malech has represented the following:

• A hospitality investment firm on its sale of seven Manhattan limited-service hotels to a joint venture in a transaction valued at $571.4 million, which included senior and mezzanine financing in an aggregate amount of $335 million; • A leading private equity firm in the acquisition of 38 limited service and extended stay hotels, 4,950 rooms, for $590 million, and negotiation of mortgage and mezzanine financing from two major financial institutions, which also involved the securitization of the mortgage and a mezzanine tier; • An institutional lender in connection with the $159.5 million mortgage and mezzanine financing of a historic hotel in Washington, DC., which included the sale of one of the floors as an air space parcel to a vacation club and the negotiation of the documents governing the relationship between the hotel and vacation club; • A major insurance company in connection with the upsizing of a $177 million preferred equity interest in a hotel located in the heart of New York City’s Times Square; and • A hospitality REIT in the acquisition of a $300 million portfolio of 13 hotels, 1,913 rooms, then advised the REIT in the $450 million financing secured by a larger portfolio of 44 hotels being acquired from three different sellers.

A frequent public speaker on real estate matters, Ms. Malech was recognized by The Legal 500 in 2013. She joined Hunton & Williams from Katten Muchin Rosenman LLP, where she practiced for 17 years and served as co-chair of that firm’s Washington real estate group. She received her JD from The George Washington University Law School and her undergraduate degree from Boston University.

The Hunton & Williams real estate practice group advises clients on matters involving the full spectrum of commercial, industrial, retail, multifamily, hospitality and mixed-use properties.

Please visit http://www.hunton.com for more information.

Ms. Malech can be contacted at 202-419-2111 or rmalech@hunton.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.