Ms. Obod

Marjorie Obod

Attorney

Dilworth Paxson LLP

Marjorie Obod dedicates her practice to providing counsel to corporate clients and non-profit organizations in labor, employment, and regulatory matters. She handles jury trials in general litigation including the employment area, wage and hour audits and reviews, Title VII cases, U.S.C. §1981 cases, the enforcement of restrictive covenants in employment agreements in arbitrations and mediations, Employee Retirement Income Security Act ("ERISA") and other employer/employee disputes raised by the Department of Labor, as well as in federal and state courts in Pennsylvania, New Jersey, New York and the District of Columbia, as well as regulatory and litigation in labor matters. In addition, Ms. Obod represents clients before the Equal Employment Opportunity Commission ("EEOC"), the Pennsylvania Human Relations Commission, the New Jersey Division on Civil Rights, the Occupational Safety and Health Administration ("OSHA"), and the National Labor Relations Board ("NLRB").

Ms. Obod can be contacted at 215-575-7000 or mobod@dilworthlaw.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.