PROFILE BY First We Feast: "An Insider's Look at the Life of a Restaurant Lawyer"
“‘This is a no-brainer for restaurants,’ said Jasmine L. Moy, a lawyer in New York who negotiates hotel restaurant contracts. “If they can get these deals, they take them.”
Chefs in the city are quick to complain that independent restaurants are being strangled by soaring rents and creeping payroll costs; meanwhile, the smaller spaces they may be able to afford can be nearly impossible to set up in a way that satisfies the city’s health and building codes. For many restaurateurs, hotels look like the only way out.
Or, as Ms. Moy puts it, ‘The future of dining is going to be in hotels.’“ -- Who's Setting up Shop in Big Hotels? By Pete Wells in the New York Times March 8, 2017
“'The right to terminate any contract for ‘bad acts’ is (or should be) a standard portion of every service contract, especially if the action of one party would reflect poorly on the other,' says Jasmine Moy, a New York-based hospitality lawyer.”
How Do I Know If I’m Getting a Good Cookbook Deal?
“Chefs often don’t understand that just because it’s their name, image and likeness — things that are intrinsically connected to their being — doesn’t mean that they will always have full control over the use of it,” says restaurant lawyer Jasmine Moy, who represents restaurants and chefs in the hospitality space."
“Tipping is an outdated, discriminatory system, but for many front-of-house workers in America, it’s just the way it is. And for however many restaurant lobbying groups fight to keep tipping the status quo, plenty of operators — from Salt Bae to José Andrés— still fall into legal hot water, especially when it comes to mismanaging the tip pool, or how employees share tips.
“Generally, partnership agreements, once entered, are hard to unwind,” says New York-based hospitality lawyer Jasmine Moy. “I always tell people that entering into business with someone is like marriage.”
Interview for Rachael Ray Everyday Magazine: