Editorial Board   Guest Author

Ms. Ryan

Andria Ryan

Partner, Fisher & Phillips LLP

Andria Lure Ryan is a partner in the Atlanta office of Fisher & Phillips LLP, and she serves as the chair of the firm's Hospitality Industry Practice Group. She joined the law firm in 1988. Ms. Ryan represents numerous hotel, resort, restaurant and related employers throughout the United States in various phases of labor and employment law. She spends much of her time counseling employers in day-to-day employment and labor decisions and educating employers about prevention and practical solutions to workplace problems. In 2005, Ms. Ryan served as chair of the State Bar of Georgia's Labor and Employment Law Section. She is an active member on the American Hotel and Lodging Association's Human Resources Committee. In addition, she is a frequent speaker to industry groups and human resources professionals on such topics as avoiding harassment in the workplace, maintaining a union-free workplace, wage and hour and immigration compliance, avoiding discrimination claims, proper interviewing and effective discipline and discharge techniques. Ms. Ryan has authored numerous articles for industry publications including most recently articles about appearance policies and the use of criminal background checks by employers. In 2007, she received the Chairman's Award from the Colorado Hotel & Lodging Association for her development of the Employment Compliance Guide for Colorado Hospitality Employers. She also has been honored by the South Carolina Hospitality Association and the Washington Lodging Association for valuable contributions by an Allied member. Ms. Ryan is "AV" Peer Review Rated by Martindale-Hubbell. She received a bachelor's degree from American University in Washington, D.C. and a law degree from Catholic University.

Ms. Ryan can be contacted at 404-240-4219 or aryan@laborlawyers.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.