Mr. Robertson

Mark Robertson

Partner

Sutherland Asbill & Brennan LLP

Mark Robertson has more than 20 years of experience practicing law in the hospitality industry. Prior to joining Sutherland, he spent 17 years with Hilton Worldwide, Inc., ultimately as senior vice president and assistant general counsel responsible for the company’s operations, brand and commercial services teams. He managed the full array of business and legal issues relating to international and domestic operations and services for more than 3,500 owned, leased, licensed, franchised and affiliated properties across 10 different hotel brands.

Mr. Robertson has extensive experience in information technology, information services, intellectual property, eCommerce, procurement and outsourcing law, having been involved in negotiating, structuring, drafting, implementing and overseeing all manner of purchase and outsourcing agreements.

His diverse experience includes oversight of marketing, branding and public relations; crisis management; compliance; joint ventures; new ventures; antitrust and competition; internet distribution; sales; mergers and acquisitions; and franchising and development.

Earlier in his career, Mr. Robertson practiced real estate and environmental law at a firm in Los Angeles, California. Prior to law school, he served as a foreign service officer in the U.S. Department of State. His work there took him to diplomatic assignments around the world, including Italy, Canada, Lebanon and the Yemen Arab Republic.

Mr. Robertson is admitted to The State Bar of California. He has submitted his application to the District of Columbia Bar. His work is supervised by District of Columbia bar members.

Mr. Robertson can be contacted at 202-383-0945 or mark.robertson@sutherland.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.