Editorial Board   

Ms. Christa

Laura K. Christa

Founding Member, Christa & Jackson

Laura K. Christa is a founding member of Christa & Jackson, a leading West Coast business litigation firm. The firm advises clients on a variety of complex business disputes, including contract, business tort, consumer fraud and intellectual property disputes, and has a substantial practice in class action defense in the state and federal courts. The firm regularly represents out-of-state and international clients in disputes based in the U.S. Ms. Christa is currently Chair of the Travel, Tourism and Hospitality Law Section of the International Bar Association and has spoken on electronic commerce, group and class actions, unfair competition and related matters as they affect the Travel, Tourism and Hospitality Industry worldwide. As Chair, Ms. Christa spearheaded efforts to create a working group of industry lawyers and their counterparts in over 100 trade associations and NGOs with the goal of increasing communication about global industry issues between lawyers and industry professionals. She is a summa cum laude graduate of Brandeis University and received her law degree in 1980 from the University of Pennsylvania.

Ms. Christa can be contacted at 310-282-8040 or laura.christa@christalaw.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.