Editorial Board   Guest Author

Mr. Greenbaum

Jonathan Greenbaum

Partner, Nixon Peabody

Jonathan W. Greenbaum is a partner of Nixon Peabody LLP's Labor and Employee Benefits Practice Group. Mr. Greenbaum focuses on labor-management relations on behalf of management and in the defense of employers in employment-related litigation in state and federal courts, including discrimination claims, wrongful discharge, breach of employment contract claims and claims for employee benefits. Mr. Greenbaum also has an active practice in alternative dispute resolution. He frequently represents employers and management in collective bargaining negotiations and in proceedings before the National Labor Relations Boards and in arbitration hearings. Mr. Greenbaum advises employers on preventive employment policies and represents employers in investigations conducted by federal, state, and local administrative agencies. Prior to joining the firm, Mr. Greenbaum was a founding partner with a Washington, DC, law firm that exclusively represented employers and management in the fields of labor, employment, business immigration, benefits, and related litigation.

Mr. Greenbaum can be contacted at 202-585-8326 or jgreenbaum@nixonpeabody.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.