Editorial Board   Guest Author

Mr. Brannen

Albert Brannen

Managing Partner, Atlanta Office, Fisher & Phillips LLP

Albert Brannen is the managing partner in the Atlanta office of Fisher & Phillips LLP, one of the nation's leading labor and employment firms representing employers. Since 1982, Mr. Brannen has represented employers exclusively in successfully solving labor and employment law problems in the workplace. Much of his time is devoted to counseling employers about how to avoid workplace crises, comply with all applicable laws and prevent litigation. Mr. Brannen prepares all of the documents associated with the employment experience, including employee handbooks, employment contracts, restrictive covenants, ethics and confidentiality agreements, non-competition or non-solicitation agreements and severance agreements. Mr. Brannan also has a depth of experience advising employers on union-related matters and in assisting employers with the administration, negotiation, mediation and arbitration of collective bargaining agreements. He has successfully represented clients in formal administrative proceedings before the National Labor Relations Board, EEOC, Department of Labor and in federal and state courts. Having written numerous published articles on a wide variety of employment law subjects, Mr. Brannen regularly speaks to business and professional associations, industry groups and individual employers and is the chairman of the Labor and Employment Law Section of the State Bar of Georgia. He also teaches labor and employment law at Georgia Institute of Technology. Mr. Brannen is "AV" Peer Review Rated by Martindale-Hubbell and has been included in Georgia Super Lawyers since 2005. He was recognized as a member of Georgia's "Legal Elite" in 2009 and 2013 and has been listed in The Best Lawyers in America since 2010. He also has been a member of the 2010 Employment Law360 editorial advisory board.

Mr. Brannen can be contacted at 404-240-4235 or dabrannen@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.