Editorial Board   

Mr. Brown

Dan Brown

Partner, Sheppard Mullin Richter & Hampton LLP

Daniel Brown is a Partner in the Antitrust practice group and Hospitality group at Sheppard Mullin Richter & Hampton LLP. He is located in the firm's New York office. Mr. Brown regularly counsels clients in high stakes, complex, commercial litigations and arbitrations in the areas of contract, hospitality, antitrust, fraud, fiduciary duties, banking, employment, and discrimination. Mr. Brown has frequently appeared in federal and state courts in New York and in other jurisdictions pro hac vice, and has successfully argued cases before the Appellate Division, First Department, and Second Circuit Court of Appeals. He successfully argued an appeal before the Second Circuit Court of Appeals in Blue Tree Hotels Investment Canada) Ltd. v. Starwood Hotels & Resorts Worldwide, Inc., 369 F.3d 212 (2d Cir. 2004), which resulted in the dismissal of alleged antitrust violations against the defendants arising from purported violations of the Robinson-Patman Act. Mr. Brown was lead counsel for Plaintiffs in Hall v. New York Roadrunners Club, 99-Civ.-4122 (E.D.N.Y.), a lawsuit brought under the Americans With Disabilities Act in connection with the running of the New York City Marathon. The historic settlement of that lawsuit included equal treatment for wheelchair athletes in the largest spectator event in the world. Mr. Brown has made significant contributions to cases that have been reported in the New York Law Journal, New York Times, and Wall Street Journal. Mr. Brown has also appeared on CNN, NBC and Court TV. Mr. Brown has presented at hospitality and other Continuing Legal Education conferences. He was previously a partner in the law firm of Bickel & Brewer.

Mr. Brown can be contacted at 212-332-3879 or dlbrown@sheppardmullin.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.