Ms. Blickley

Marina Blickley

Litigation Associate Labor and Employment Group

Venable LLP

Marina Blickley is a litigation associate in Venable LLP's Labor and Employment group where she focuses her practice on management-side employment and labor law counseling and representation. Ms. Blickley represents employers in a variety of industries, including hospitality, government contracting, and trade and professional associations.

Since joining Venable, Ms. Blickley has participated in bargaining over retiree health care pursuant to collective bargaining agreements and advising clients on other labor issues. Ms. Blickley has also worked on various employment litigation and administrative matters concerning employment discrimination, retaliation, contract disputes, restrictive covenants, misappropriation of trade secrets, computer fraud and theft, and violations of wage and hour laws.

For more information, please visit http://www.venable.com/marina-b-blickley/.

Ms. Blickley can be contacted at 703-760-1927 or mbblickley@venable.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.