Editorial Board   Guest Author

Mr. Pryor

Michael Pryor

Shareholder, Brownstein Hyatt Farber Schreck LLP

Michael Pryor has built an impressive practice representing cable, telecommunications and wireless companies in federal and state regulatory proceedings, litigation and transactions. He has particular expertise in advancing clients' positions in complex rulemakings and regulatory adjudications. He has worked extensively in merger and acquisitions of telecommunications assets, including regulatory due diligence, and the successful prosecution of transfer of control applications at the federal and state level.

Mr. Pryor's substantive background ranges from the arcane regulation of intercarrier compensation to the legal underpinnings of agency decision-making. He is equally adept at negotiating fiber contracts as he is arguing in federal appellate courts. He has also developed an emphasis in privacy regulation and cybersecurity best practices related to the communications sector.

Mr. Pryor's deep understanding of the regulatory process was developed in part while serving as the deputy chief of the policy division in the Federal Communication Commission's Wireline Competition Bureau from 1996 to 1999. While there, he drafted rules implementing local competition provisions of the 1996 Telecommunications Act and spearheaded reviews of major proceedings, such as Worldcom's merger with MCI.

Prior to joining the firm he served as special counsel for Cooley's regulatory communications practice.

Please visit https://www.bhfs.com for more information.

Mr. Pryor can be contacted at 202-383-4706 or mpryor@bhfs.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.