Editorial Board   Guest Author

Mr. Wald

Gregory A. Wald

Principal, Squire Patton Boggs (US) LLP

Gregory A. Wald is Principal at Squire Patton Boggs (US) LLP. Mr. Wald's experience includes representing multinational and Fortune 500 companies and individual clients in all aspects of immigration law including non-immigrant visas, and immigrant matters regarding multinational executives and managers, individuals of extraordinary ability and professionals. He has appeared before the US Department of Homeland Security (DHS), US Department of Labor, US Department of Justice Executive Office for Immigration Review and various federal courts. From 1997 to 2000 Mr. Wald was an assistant district counsel for the US Immigration and Naturalization Service (INS) in the Miami and San Francisco districts. In this role, he advised the INS on multiple aspects of immigration, naturalization, criminal and civil law. As a member of the Employer Sanctions Team, he provided analysis and consultation to special agents on the legal sufficiency of Notices of Intent to Fine regarding Form I-9 audits, compliance and worksite enforcement operations. Mr. Wald is a frequent speaker on business immigration and compliance matters. In 2011 Gregory presented on a panel discussing immigration compliance auditing at the Stanford Rock Center for Corporate Governance Worksite Immigration Compliance Symposium. He has presented in seminars and conferences of the American Immigration Lawyers Association - most recently on Immigration Options for Entrepreneurs and Investors, ILW.COM's Technology Immigration: Update From The Trenches, as well as client seminars regarding the latest trends in employment-based immigration and government enforcement actions. Mr. Wald is also the author of the chapter “Aramark v. SEIU and the Evolution of Constructive Knowledge in Relation to the DHS Social Security No-Match Rule” appearing in The Immigration Compliance Book 2009-2010. He is co-editor of Survival Tool Kit for the Worksite Enforcement Jungle (2012 AILA Midyear Conference). Mr. Wald served as chair of the Northern California Chapter of the American Immigration Lawyers Association in 2010/2011 and currently serves on the SSA/DMV/SAVE Taskforce of the American Immigration Lawyers Association. In 2009 he was nominated as one of California's leading practitioners in the field of corporate immigration and listed in Who's Who Legal: California. He is AV rated by Martindale-Hubbell, the highest rating for ability and ethics. Mr. Wald is listed as a Northern California Super Lawyer, a distinction honoring the top 5 percent of lawyers in the area. He is also listed in the The Best Lawyers in America.

Mr. Wald can be contacted at 415-393-9828 or gregory.wald@squirepb.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.