Editorial Board   

Mr. Schmidt

Michael C. Schmidt

Partner, Cozen O'Connor

Michael C. Schmidt is a member of Cozen O'Connor and practices in the firm's Labor & Employment Practice Group. He concentrates in representing management in all facets of employment law, including: o defending companies in litigation involving discrimination, harassment, wage and hour (overtime and unpaid compensation), non-competes and trade secrets, and disability and other leave-related issues; o drafting employment agreements, termination/severance agreements, non-compete and confidentiality agreements, employee manuals, and individual corporate policies; and o counseling and providing corporate training on day-to-day issues from hiring through firing. A substantial portion of Mr. Schmidt's practice is devoted to advising large and small businesses on how to avoid litigation and minimize potential exposure for claims that are made. He has specifically represented clients in the hospitality and restaurant industry in matters involving wage and hour, discrimination and employment contract disputes. Mr. Schmidt is an Adjunct Professor of Law at Touro Law School in Central Islip, N.Y., where he teaches a course on employment law. He frequently lectures and conducts seminars for human resources professionals, corporate executives, and lawyers. A regular author on employment law issues, his recent pieces include: "Avoiding the Hazards of Economy-Driven Decisions," Law 360 - Portfolio Media, Inc. (December 8, 2008); "Work Overtime to Ensure That Your Unauthorized Employees Do Not," The Corporate Counselor (August 2008); "The Wage and Hour Minefield: Some Words of Wisdom for Employers," The Metropolitan Corporate Counsel (November 2007); and "Overtime Confusion Leads to Lawsuits," Executive Counsel (July/August 2007). Mr. Schmidt earned his juris doctor degree, with distinction, from Hofstra University School of Law in 1993, where he was a notes and comments editor of the Hofstra Law Review. He received his bachelor of arts degree, with honors, from Brandeis University in 1990. Mr. Schmidt is admitted to practice in New York and before the U.S. Court of Appeals for the Second Circuit and the U.S. District Courts for the Eastern, Southern and Northern Districts of New York.

Mr. Schmidt can be contacted at 212-453-3937 or mschmidt@cozen.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.