Editorial Board   

Ms. Creighton

Myra Creighton

Partner, Fisher & Phillips LLP

Myra Creighton is a partner in Fisher & Phillips LLP's Atlanta office. Her practice in labor and employment law primarily focuses on advising clients concerning their obligations to employees under the Americans with Disabilities Act and the Family and Medical Leave Act, ensuring their policies and procedures are consistent with both these laws and defending clients against employee claims alleging violations of the ADA and FMLA. She also counsels and defends clients concerning Title VII, ADEA, and GINA issues that arise in the workplace. Ms. Creighton routinely presents seminars, webinars, and training programs on ADA and FMLA topics such as Substance Abuse under the ADA, Managing the Medical Certification Process under the FMLA, Controlling Intermittent Leave under the FMLA, Reasonable Accommodation and the Interactive Process Under the ADA, and Medical Examinations and Inquiries under the ADA. Ms. Creighton authored the chapter entitled "Mental Disabilities Under the Americans with Disabilities Act" in the treatise, Mental and Emotional Injuries in Employment Litigation, Second Edition, published by the Bureau of National Affairs in 2001, and the 2006 and 2008 Supplements to the chapter. Ms. Creighton co-authored "No Good Deed Goes Unpunished: Employee Assistance Programs As Sources of Liability," 24 Employee Relations Law Journal 79 (1998); and "Mental Disabilities Under the Americans with Disabilities Act: A Management Rights Approach," 20 Employee Relations Law Journal 541 (1995), as well as multiple other articles on ADA topics. Prior to joining Fisher & Phillips LLP in 1993, Ms. Creighton was a law clerk for Judge Duross Fitzpatrick of the U.S. District Court for the Middle District of Georgia

Ms. Creighton can be contacted at 404-240-4285 or mcreighton@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.