Editorial Board   

Mr. Dervin

James Dervin

Associate, Freeman Mathis & Gary, LLP

James Dervin is an associate in the Government Liability practice group of Freeman Mathis & Gary, LLP. He specializes in local government representation on issues ranging from zoning, ordinance drafting, civil rights and general liability. Mr. Dervin received his B.A. in Political Science and History from the University of North Carolina at Chapel Hill and then received his J.D. from the University of Georgia School of Law, cum laude. While in law school, Mr. Dervin was on the Moot Court executive board, and he also interned with the Association County Commissioners of Georgia, the U.S. Department of Housing and Urban Development and the Athens-Clarke County Attorney's Office. Prior to law school, Mr. Dervin worked in government relations for the Chapel-Hill Carrboro Chamber of Commerce. James also received his M.A. in Public Administration from the University of Georgia and served as a policy analyst for the Florida Legislature and Centers for Disease Control. Areas of Practice • Government Liability Bar Admissions • Georgia Education • University of Georgia School of Law, J.D., cum laude - Moot Court Executive Board • University of Georgia, M.A. Public Administration • University of North Carolina at Chapel Hill, B.A. Political Science and History

Mr. Dervin can be contacted at 770-818-4246 or jdervin@fmglaw.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.