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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.