Editorial Board   

Mr. Giamela

Lonnie Giamela

Partner, Fisher & Phillips, LLP

Lonnie Giamela is a partner in both the Los Angeles and Irvine offices of Fisher & Phillips, LLP, one of the nation's older labor and employment law firms exclusively representing management. He represents employers in all aspects of labor and employment law, including wage and hour compliance, employment policies and practices, fair employment and FMLA/CFRA compliance, litigation, supervisor training, mass layoff and independent contractor classification matters.

Mr. Giamela's practice also involves collective bargaining, defense of unfair labor practice charges, arbitrations, and representation of employers in union organizing campaigns.

Mr. Giamela's clients range from small businesses to national companies in all sectors of manufacturing, retail, wholesale distribution, hospitality, education and the automotive industries. He has conducted more than 200 seminars to management, executives, human resources professionals and employer groups on a multitude of topics including fair employment, medical leaves, mass layoffs, FMLA/CFRA compliance, independent contractor classification matters and wage and hour compliance.

Mr. Giamela represents clients before state, appellate and federal courts as well as governmental agencies such as the Department of Fair Employment Housing, the Division of Labor Standards Enforcement and Employment Development Department.

Prior to joining the firm, Mr. Giamela worked for United States Congressman James E. Rogan, the Office of Legislative and International Affairs at the United States Patent and Trademark Office. Mr. Giamela is "AV" Peer Review Rated by Martindale-Hubbell.

Mr. Giamela can be contacted at 213-330-4454 or lgiamela@laborlawyers.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.