Editorial Board   Guest Author

Ms. King

Rebecca King

Associate, Fisher Phillips

Rebecca S. King is an associate attorney with labor and employment law firm Fisher Phillips in Irvine, Calif. She focuses on practical solutions with an eye on cost effective resolution of employment-related issues, and she counsels and defends clients in all areas of labor and employment law to help businesses try to prevent or resolve potential issues before they result in litigation.

Ms. King has successfully extracted clients from lawsuits early, saving significant costs, by negotiating dismissals with prejudice in exchange for costs waiver and winning demurrers without leave to amend. She also advises clients on hiring, firing, disciplinary matters and compliance with labor law. Ms. King has significant experience with wage and hour class and PAGA lawsuits as well as single-plaintiff litigation, and she resolves matters at all stages from pre-claim negotiations through successfully obtaining a defense verdict at trial.

Ms. King received her J.D., Order of the Coif, from Loyola Law School in Los Angeles in 2015 and her B.A., magna cum laude, from Biola University in 2004. Prior to obtaining her J.D., she represented juvenile clients in juvenile delinquency court as a certified law student. She competed in mock trial competitions as a member of the Byrne Trial Advocacy program and was awarded the ABOTA graduate award for excellence in the preparation and trial practice of the law, and she serves as a guest judge for the Loyola Law School Byrne Trial Advocacy team.

Between college and law school she worked for the Financial Planning Association in Denver during which she managed multiple employees, so she understands first-hand challenges that managers face.

Please visit http://www.fisherphillips.com/attorneys-rebecca-king for more information.

Linkedin Profile: https://www.linkedin.com/in/rebeccasking/

Ms. King can be contacted at +1 949-798-2183 or rking@fisherphillips.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.