Editorial Board   Guest Author

Mr. Elkon

Michael Elkon

Counsel, Fisher & Phillips LLP

Michael Elkon is Of Counsel in the Atlanta office of Fisher & Phillips LLP, one of the nation's leading labor and employment firms representing employers. He represents management in all areas of employment law in state and federal courts, as well as before state and federal agencies. Mr. Elkon specializes in matters concerning employee defection and recruitment, including litigating injunction and damages actions relating to covenants not to compete, non-solicitation and non-disclosure provisions, unfair competition, employee raiding, trade secrets, the duty of loyalty, the Computer Fraud & Abuse Act and state computer protection statutes. Mr. Elkon has litigated dozens of employee defection and recruitment matters in numerous state and federal courts. In addition to litigating, he drafts restrictive covenants for numerous different types of agreements and counsels clients on protecting their confidential information and customer relationships, as well as recruiting talent. Mr. Elkon was selected for inclusion in Georgia Super Lawyers - Rising Stars every year since 2010. He also worked with the Georgia Legislature and appeared before its Judiciary Committee regarding the new Georgia non-compete statute (HB 173) in the 2009 Legislative Session. He received a bachelor of arts degree with highest distinction from the University of Michigan and a law degree from the University of Virginia School of Law.

Mr. Elkon can be contacted at 404-240-5849 or melkon@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.