Podcast appearances and mentions of jasmine moy

Today's inspiring guest is Jasmine Moy.   Jasmine is a restaurant lawyer providing legal services to clients in the food, beverage & hospitality industry, from chefs, to restaurants and hotel owners.  Jasmine shares her success story of how she was able to leave the corporate job she was unhappy in, and ultimately make a career pivot into being a solo practitioner in the very niche market of restaurants and hospitality.  We discuss her career path, the landlord/tenant relationship of commercial leases, and our shared love of food and restaurants.  You can connect with Jasmine at https://www.restaurantlawyer.nyc/

In this episode Steven Interviews top hospitality and restaurant attorney, Jasmine Moy. Perhaps there has never been a time when those in the hospitality industry are in greater need of legal guidance and direction. Whether dealing with landlords, negotiating with the City, or raising money to open a new location or concept; legal guidance and strategies are vital in making the best decisions for yourself and your business. Steven and Jasmine use this interview to go from the granular to the macro, and everything in between as it pertains to the legal and business landscape confronting the hospitality industry during these unprecedented times. Hosted on Acast. See acast.com/privacy for more information.

Hospitality lawyer Jasmine Moy simplifies the negotiation process that is happening right now between restaurants and their landlords. Eater SF editor Eve Batey breaks down the big Uber news and the drama surrounding some outdoor eating tents at a fancy sushi restaurant in San Francisco. Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of All in the Industry®, Shari Bayer has a special episode from H.O.S.T. SUMMIT + SOCIAL, our inaugural all-day conference, for and about, our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four conversations from the conference’s Morning Session: THE MAKING OF A DEAL: A REAL ESTATE APPROACH TO HOSPITALITYPanelists:Keith Durst, Principal & Founder, FOC (Episode #50)Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies (Episode #26)Jasmine Moy, Founder, Jasmine Moy Law P.C. (Episode #224) Moderator:  Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie (Episode #44) RESTAURANTS & RISKS: AN INDUSTRY PERSPECTIVEPanelists:JJ Johnson, Chef-Founder, FieldTrip (Episode #130)Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality (Episode #53)Alison Arth, Founder & Principal, Salt & Roe (Episode #209) Moderator:  Jeff Gordinier, Food & Drinks Editor, Esquire (Episodes #198/#223) CHANGING NEIGHBORHOODS, CHANGING NEEDS - BROOKLYN AND BEYONDPanelists:Alice Cheng, Founder & CEO, Culinary Agents (Episode #59)Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi (Episode #223)Brandon Hoy, Co-Owner, Roberta’s (Episode #184) Moderator:  Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder (Episode #103) PAST, PRESENT & FUTURE OF RESTAURANTS: LESSONS FROM A LEGENDARY RESTAURATEUR  Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL,  In Conversation with Drew Nieporent, Founder, Myriad Restaurant Group (Episode #176) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We are here to support however we can to help #saverestaurants. We hope that you will still find these conversations to be inspiring and valuable in moving forward through this unprecedented time.   Many thanks to all of our panelists, partners, team and attendees.  It was truly a special day. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry - #host2020 #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.  Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

It feels like a lifetime ago that restaurant lawyer Jasmine Moy sat for a conversation about what people need to know before they open a restaurant. Public life has changed in almost unfathomable ways since that podcast in May, 2019, with the spread of COVID-19 and the overdue national reckoning on police brutality and systemic racism that was sparked by the murder of George Floyd. Restaurants owners and their employees have weathered a catastrophic loss of income, convoluted governmental support systems, a broad spectrum of behavior from diners when it comes to wearing masks, ever-changing guidance from state and federal officials, increased hygiene protocols for the protection of both staff and customers, and a host of other complications.As restaurants around the country began to reopen in fits and starts, we called on Moy once again to share insights from what her clients are facing, and where she sees opportunities for a better future.Note: This conversation was recorded on June 19, 2020. Read: Don't Reopen Your Restaurant Until You Read This  https://www.foodandwine.com/fwpro/dont-reopen-your-restaurant-until-you-read-this Read: Don't Open a Restaurant Until You Read This https://www.foodandwine.com/how/advice-opening-restaurants More about Jasmine Moy https://www.restaurantlawyer.nyc/ The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

On today's episode of All in the Industry®, host Shari Bayer's guest is Jasmine Moy, a transactional business attorney and consultant specializing in the hospitality industry. While she advises many clients on business structure, and drafts and negotiates all forms of business contracts (from leases to consulting and management agreements), Jasmine’s specialty is in the formation and negotiation of the agreements required for a successful food & beverage operation, whether as a standalone restaurant or in the mixed use of hotel spaces. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Rockaway Clam Bar at Riis Park Beach Bazaar, Jacob Riis Park, Queens, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Image courtesy of Jasmine Moy. All in the Industry is powered by Simplecast.

In her work as a hospitality-centric lawyer, Jasmine Moy has seen it all, bitter breakups, control-hungry partners, and expensive retrofits—almost all of which could have been avoided if the parties involved had gotten everything in writing from the get-go. Moy walked through the steps of opening a restaurant—for the first time or the tenth—and how to avoid conflict and costly mistakes along the way.

Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond. Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

Host Dana Cowin draws you into her week of incredible eating--single original chocolate glazed doughnuts from Fany Gerson's Dough and super decadent Eggslut sandwiches from Alvin Cailan--before embarking on her interview with restaurant lawyer, Jasmine Moy. Moy's story will inspire anyone hoping to move out of an unfulfilling corporate job into a stimulating and fulfilling one. Bonus: Culinary expert Tina Ujlaki reveals the one condiment you need to buy right now.

This week’s guests on Radio Cherry Bombe are Marissa Lippert & Jasmine Moy. “Our primary focus is beautiful fresh food that happens to be healthy.” [03:00] –Marissa Lippert on Radio Cherry Bombe Marissa Lippert is a registered dietitian in Manhattan and knows great food when she tastes it. Named “Best Nutritionist” by New York Citysearch the past 5 years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food. She’s also behind.Nourish Kitchen + Table is a seasonally-influenced, locally-inspired takeaway food shop and café that offers the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food. It’s vibrant, fresh, feel-good food you want to eat. “People underestimate the value of a lawyer because you don’t see the value of a lawyer when things are going well – you see it when things are going bad.” [33:00] –Jasmine Moy on Radio Cherry Bombe Jasmine Moy is Of Counsel to the law firm Taylor Colicchio LLP. She devotes a substantial portion of her time to the Restaurant and Food & Beverage industries. Her niche practice includes counseling established chefs, restaurateurs, real estate developers, hoteliers, and food and beverage businesses; advising up-and-coming chefs and restaurateurs; and working with entrepreneurs seeking to start their own enterprises. In addition, she has counseled a number of consumer product and services start-ups from concept through multi year-on-year growth and expansion. Today’s program was brought to you by Whole Foods Market.