Editorial Board   

Ms. Pohlid

Kathleen Pohlid

Founder & Managing Member, Pohlid, PLLC

Kathleen Pohlid is the founder and managing member of the law firm of Pohlid, PLLC in the Nashville, Tennessee area. She advises business clients in matters including employment, occupational safety and health, Americans with Disabilities Act (accommodation & discrimination) and regulatory compliance. Her goal is to enable clients to comply with the myriad of state and federal laws to succeed in their business, mindful of the challenges facing businesses and the importance of cost effectiveness. She has advised and represented businesses in a variety of industries including restaurants, hotels, and other entities in the tourism and hospitality industries. Ms. Pohlid has over 20 years of combined federal government and private sector experience in employment law and litigation. She has represented clients in various industries including construction, restaurant and hotel services, entertainment, media and publication, transportation, fuel/energy services, retail, manufacturing, and other sectors of business. Ms. Pohlid holds an AV® rating from Martindale-Hubbell (highest for professional competency and ethics), a B.S. degree from the U.S. Naval Academy and a J.D. from Samford University. Following law school, Ms. Pohlid served a federal clerkship to the Honorable T. Michael Putnam, U.S. Magistrate, Northern District of Alabama. She formerly represented the Secretary of Labor as a trial attorney for twelve years with the Office of the Solicitor, U.S. Department of Labor before going into private practice representing business clients in various industries. Ms. Pohlid is a member of the American Bar Association, the American Society of Safety Engineers, and the Associated General Contractors of America. She regularly writes and speaks professionally on employment law and regulatory compliance matters. In 2010, Ms. Pohlid retired from the U.S. Marine Corps as a Colonel, having served two combat deployments. Her military duty assignments include duty in Japan, Djibouti, Africa and Iraq. Ms. Pohlid is also a former columnist for The Birmingham News for which she wrote a weekly column for 15 years profiling volunteers and their contributions to the community. She is an avid traveler and has visited all 50 states and six continents.

Please visit http://www.pohlid.com for more information.

Ms. Pohlid can be contacted at 615-369-0810 or kpohlid@pohlid.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.