Editorial Board   

Mr. Simpson

Matthew Simpson

Attorney, Atlanta Office of Fisher & Phillips LLP

Matthew R. Simpson is an attorney in the Atlanta office of Fisher & Phillips LLP, one of the nation's leading labor and employment law firms representing employers. Mr, Simpson represents companies in all areas of labor and employment law in state and federal courts, as well as before state and federal agencies, including the Equal Employment Opportunity Commission, the United States Department of Labor and the National Labor Relations Board. A significant portion of Mr. Simpson's practice focuses on wage and hour law. He also counsels companies and their managers on "preventive" employee relations. This includes advice on employee screening and selection, drug and alcohol testing, wage and hour compliance harassment investigations, disciplinary strategies and terminations. He also drafts employment applications, employee handbooks, arbitration agreements, confidentiality agreements, and non-compete, non-solicitation and severance agreements and conducts regular on-site employment and wage-hour audits for his clients to ensure that they continue to be in compliance with changing laws and regulations. Mr. Simpson received the 2007 Georgia State Bar Labor and Employment Law Award and was listed in Georgia Super Lawyers - Rising Stars from 2011 to 2014. In addition, he was credited as an author on an e-discovery chapter in Data: Law and Litigation. The book provides an overview of legal issues associated with employment-related electronically stored information, focusing on discovery issues in particular. Mr. Simpson received a B.A. cum laude from Texas Christian University and J.D. with honors from Emory University School of Law. While in law school, Simpson was a member of the Emory Law Journal and was awarded the Georgia State Bar Labor and Employment Award.

Mr. Simpson can be contacted at 404-240-4221 or msimpson@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.