Ms. Sova

Kristine Sova

Attorney

Law Office of Kristine A. Sova

Kristine Sova, formerly an attorney with Venable LLP, launched the Law Office of Kristine A. Sova after a decade of success practicing labor and employment law at some of NYC's premiere law firms.

In her practice, Ms. Sova defends employers against allegations of federal, state and local equal employment opportunity, reasonable accommodation, leave, and wage-and-hour law violations. Ms. Sova also devotes a substantial portion of her practice to counseling employers on ways to avoid litigation through business decisions, such as advising on issues pertaining to employee relations, policy and practice development and implementation, employment contracts and separation agreements, termination of employment, and reductions in force, and regularly training managerial and rank-and-file employees on harassment, discrimination and retaliation prevention.

Ms. Sova's practice also includes the representation of management in union negotiations as well as in collective bargaining and related disputes before the National Labor Relations Board and in arbitral forums. In addition, Ms. Sova represents clients in audits and investigations conducted by the U.S. Department of Labor and other governmental agencies on issues such as I-9s and employment eligibility as well as misclassification of employees as independent contractors.

Ms. Sova can be contacted at 646-558-2296 or kristine@sovalaw.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.