Editorial Board   Guest Author

Ms. Ayers

Lindsay Ayers

Partner, Carothers DiSante & Freudenberger LLP

Lindsay A. Ayers advises and defends California businesses in labor, employment, and general business matters. She is an experienced trial attorney and has represented clients in matters involving employment, unfair competition, fiduciary duty, breach of contract, negligence, unjust enrichment, securities, and fraud.

Ms. Ayers also has experience representing clients in government regulatory actions involving the EEOC, DFEH, and SEC, among others. She has practiced in federal and state courts throughout California.

Ms. Ayers has helped many clients in various industries by crafting policies and procedures that provide a strong first line of defense; offering sexual harassment training; and providing advice and representation on wage and hour, discrimination, trade secret, wrongful termination, and other employment related claims. When necessary and unavoidable, she has vigorously defended her clients in employment-related litigation.

In particular, Ms. Ayers is passionate about providing her clients with the education and tools they need to be successful and competitive in the hospitality and restaurant industry. She has combined her love of food and the industry's unique ability to bring people together, with her drive to find creative ways to assure her clients can comply with the law and be profitable. She understands the unique challenges of operating restaurants in the state of California and maintains a deep knowledge of the ever-changing employment laws that govern the industry.

Efficiency and focus are part of Ms. Ayers' work philosophy in providing value to her clients. She understands that the key to excellent client service is protecting her clients from costly litigation so they can focus on what they do best --running their business.

Please visit http://www.cdflaborlaw.com/attorneys/bio/lindsay-ayers for more information.

Ms. Ayers can be contacted at +1 949-622-1661 or layers@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.