Editorial Board   Guest Author

Ms. Halberda

Ashley Halberda

Partner, Carothers DiSante & Freudenberger LLP

Ashley A. Halberda is a Partner at the law firm of Carothers DiSante & Freudenberger LLP.

Ms. Halberda advises and represents clients in matters involving California labor and employment law. Ms. Halberda is experienced in representing employers before state court in various employment disputes involving claims of wrongful termination, harassment, failure to provide overtime and paid breaks, as well as class actions.

In addition, Ms. Halberda plays an advisory role to California employers and helps them navigate the ever-changing waters of the state's labor and employment laws. She counsels clients on compliance strategies to enable them to take a proactive approach to avoiding future litigation.

Aside from her experience in employment law, Ms. Halberda has a broad range of civil litigation experience, including courtroom experience in matters related to breach of contract, premises liability and insurance defense.

Ms. Halberda is a graduate of the University of California, Los Angeles, and received her law degree from University of San Diego, School of Law. She is a member of the Orange County Bar Association and the Orange County Trial Lawyers Association.

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

Ms. Halberda can be contacted at +1 949-622-1661 or ahalberda@cdflaborlaw.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.