Editorial Board   Guest Author

Ms. Obod

Marjorie Obod

Attorney, Dilworth Paxson LLP

Marjorie Obod dedicates her practice to providing counsel to corporate clients and non-profit organizations in labor, employment, and regulatory matters. She handles jury trials in general litigation including the employment area, wage and hour audits and reviews, Title VII cases, U.S.C. §1981 cases, the enforcement of restrictive covenants in employment agreements in arbitrations and mediations, Employee Retirement Income Security Act ("ERISA") and other employer/employee disputes raised by the Department of Labor, as well as in federal and state courts in Pennsylvania, New Jersey, New York and the District of Columbia, as well as regulatory and litigation in labor matters. In addition, Ms. Obod represents clients before the Equal Employment Opportunity Commission ("EEOC"), the Pennsylvania Human Relations Commission, the New Jersey Division on Civil Rights, the Occupational Safety and Health Administration ("OSHA"), and the National Labor Relations Board ("NLRB").

Ms. Obod can be contacted at 215-575-7000 or mobod@dilworthlaw.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.