Editorial Board   Guest Author

Ms. Rollins

Kari Rollins

Managing Partner, Sheppard Mullin Richter & Hampton,

Kari M. Rollins is the Managing Partner of the New York office of Sheppard Mullin Richter & Hampton, and a partner in the firm's intellectual property practice group. Ms. Rollins focuses her practice on data privacy and data security, and complex commercial litigation matters.

Ms. Rollins offers her clients the continuity of assistance during all three critical stages of the data privacy/data security lifecycle: (1) data privacy and security preparedness and compliance (the before), (2) data breach investigation, response, and notice (the during), and (3) data privacy litigation and regulatory enforcement (the after).

In the context of the ever-changing and patchwork federal and state regulatory landscape, Ms. Rollins serves as trusted advisor to her clients, bringing a focused, strategic approach to complex, myriad data security and litigation matters alike.

Ms. Rollins has successfully represented clients the financial services, audit and accounting, retail and fashion, food services, hospitality, manufacturing, and technology industries before state and federal courts, as well as in front of state attorneys general, federal regulators, and U.S. and international commercial arbitration forums.

Recently, Ms. Rollins was named by The Legal 500 as one of the Next Generation Leading Lawyers in data privacy and data protection, and named to Cybersecurity Docket's 2019 Incident Response 30, which recognizes 30 of the best and brightest data breach response lawyers in the business. In 2018, Global Data Review's named Ms. Rollins as one of their top "40 under 40" in data privacy globally.

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

Ms. Rollins can be contacted at +1 212-634-3077 or krollins@sheppardmullin.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.