Food For Thought:

If you are still working with your retail forms in drafting and negotiating restaurant leases, you will want to join us for this teleconference.  A panel of landlord and tenant representatives will engage in lively discussion and debate over the juxtaposition of the business needs of each party with solid legal advice and drafting by the lawyers involved.  Strategies for successful negotiation will be discussed, focusing especially on “boilerplate” provisions.  We will also address the different types of food and beverage establishments (in-line, free-standing, food court) and the different considerations necessary for good drafting for each.

Topics to be discussed include:

• Restaurant exclusives and use clauses—How far can you go?
• Continuous use requirements and management of landlord’s and tenant’s Interests in a tough industry
• The significant differences between “restaurant” and “retail” in lease drafting
• Underlying business concerns of the parties to a restaurant lease as the driving factor in negotiations
• Know your client—why knowledge of your client’s business model is crucial in a restaurant lease negotiation

Stephen Levey, Hirschel, Savitz, Parker & Hollman, PA, Gaithersburg, MD

William Myers, Carrols Restaurant Group, Inc., Syracuse, NY

Dawn M. Rawls, McGlinchey Stafford, PLLC, Dallas, TX

$85 Section of Real Property, Trust and Estate Law Members
$150 ABA Members
$175 General Public
$60 Each additional registrant using the same phone line

All participants must register for the program.

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