Editorial Board   Guest Author

Mr. Starr

Michael Starr

Partner, Holland & Knight LLP

Michael Starr is a partner in the New York office of Holland & Knight LLP, where he leads the firm's Labor & Employment Hospitality group. Having practiced for more than 35 years, he is a fellow of the College of Labor and Employment Lawyers and is listed in Chambers USA: Best Lawyers in America, among other major rating agencies, and in 2016 received the Global Award for Labor-Management Relations from Corporate LiveWire.

Mr. Starr represents major hospitality and other companies nationwide in complex litigation related primarily to labor relations and employment, often handling cutting-edge legal issues of substantial client significance. His practice encompasses federal labor law, non-competition and employee disloyalty, trade-secret misappropriation, employment discrimination and wage-hour law, as well as senior executive employment.

Mr. Starr appears regularly before federal and state courts for both trials and appeals, and he represents management before the National Labor Relations Board (NLRB) and in other agency proceedings. He also advises clients on preventive labor and employee relations practices.

Mr. Starr is frequently published and speaks professionally on the full range of employment and labor law issues. He was for 20 years a regular employment law columnist for The National Law Journal and was an editor of the Yale Law Journal.

His extensive community and professional activities include being a member of the Pro Bono Panel for civil appeals of the U.S. Court for the Second Circuit, a court-appointed mediator for the U.S. District Court for the Eastern and Southern Districts of New York and a member of the Eastern District's Alternative Dispute Resolution (ADR) Advisory Council. He was also a founding board member of the Court Appointment Special Advocates (CASA), a board member of the Lawyers Alliance for New York, and a member of the Human Resources Committee for the New York City Partnership and Chamber of Commerce.

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

Mr. Starr can be contacted at +1 212-513-3506 or Michael.Starr@hklaw.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.