Editorial Board   

Ms. Samsel

Christine Samsel

Attorney, Brownstein Hyatt Farber Schreck

Christine Samsel is a highly respected labor and employment attorney with Brownstein Hyatt Farber Schreck.

Ms. Samsel advises employers on virtually every aspect of employment law, from advice and counseling, training and contract negotiation to litigation. She conducts due diligence for companies and investors with respect to labor and employment issues in corporate transactions and financial restructuring.

Ms. Samsel regularly negotiates and drafts high-level executive employment agreements and ancillary documents.? She assists companies in establishing employment policies, conducting employee / management training, negotiating severance agreements, conducting internal investigations and audits, and implementing reductions in force.

Throughout her extensive career, Ms. Samsel has handled a wide variety of federal, state and local administrative proceedings before agencies such as the Equal Employment Opportunity Commission, the U.S. Department of Labor, the U.S. Department of Homeland Security, the U.S. Office of Federal Contract Compliance Programs and comparable state and local agencies, representing clients in affirmative action, wage-and-hour, immigration compliance and employment policy audits.

With 11 offices across the western US, plus Washington, DC and Atlantic City, Brownstein Hyatt Farber Schreck is where business, law and politics converge. Founded in 1968, Brownstein provides an integrated approach that combines sensible business solutions with 20 years of Capitol Hill perspective. The firm's 250 lawyers and policy professionals have built a reputation for providing multidisciplinary legal counsel that drives results and connects business leaders to the information they need to make decisions.

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

Ms. Samsel can be contacted at +1 303-223-1133 or csamsel@bhfs.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.