Editorial Board   

Mr. Croley

Daniel Croley

Labor and Employment & Litigation, Futterman & Dupree

Dan Croley advises primarily employers on all aspects of employment law with special emphasis on difficult terminations, drafting and implementing company policies, non-compete agreements, protecting proprietary information, and non-solicitation issues. His clients range from Fortune 500 to medium and small corporations. Litigation And Dispute Resolution: Dan has resolved numerous cases in mediation and litigated in federal and state courts, as well as before federal and state agencies. Preventative Counseling: Dan regularly advises employers on practical, in depth compliance with employment and labor laws, focusing on organizational and operational needs. Executive Representation: Dan also represents executives in negotiating and drafting employment agreements and in dispute resolution. Since 1991, Dan has practiced continuously in the area of labor and employment law. Before joining the firm, Dan was formerly a shareholder in Littler Mendelson's San Francisco offices, and was Of Counsel at Brobeck, Phleger & Harrison's Palo Alto offices. Dan Croley is a graduate of University of Minnesota Law School, (J.D., Dean's List, 1991); a Member of State Bar of California, admitted in 1991 and is admitted in U.S. Supreme Court; 9th Circuit and the District of Columbia U.S. Courts of Appeal; and Northern and Eastern U.S. District Courts of California, and Eastern District of Washington.

Mr. Croley can be contacted at 650-867-0197 or dcroley@dfdlaw.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.