Just because a customer notices food is tainted before taking a bite does not mean a lawsuit has been averted.
- Categories
- All
- News & Press
- COVID-19
- Client Alerts
Last week, attorney Jennifer Faubion, a member of Cairncross & Hempelmann’s Litigation group, provided the first installment in her two-part series on the current trend in food service to offer gluten-free menu items, and the legal issues most often associated with that. This week, Jennifer offers her second installment.
Jennifer Faubion is an attorney with Cairncross & Hempelmann specializing in helping employers navigate employment issues both preemptively and through litigation. Jennifer regularly advises business owners on issues related to state and federal laws and often writes about employment issues affecting the hospitality industry.
Recent changes in Washington law have made it even more difficult for employers to establish that a worker is properly classified as an independent contractor. If your …
Over the past several years, hoteliers, retailers and restaurant owners across the country have been slapped with thousands of private lawsuits for failing to meet the precise guidelines of the Americans with Disabilities Act (ADA).
The oldest franchisor in the country recently took a hit in federal appeals court on its ability to set prices in its restaurants. The decision suggests that franchisors take a hard long look at the specifics of their contract language before changing course.
A recent verdict from a federal jury in Baltimore, Maryland demonstrates the importance of having a well-drafted, widely disseminated, and consistently enforced policy that prohibits discrimination and harassment in the workplace.
One reason that the franchise method of doing business appeals to so many is that, if used correctly, both parties operate with some freedom. A franchisor usually can expand its brands and system at a lower capital cost than by company-owned growth, and can teach its business methods but is independent.