Editorial Board   Guest Author

Mr. Kravetz

Dana Kravetz

Managing Partner, Michelman & Robinson, LLP

Dana A. Kravetz is the Firm Managing Partner of Michelman & Robinson, LLP (M&R), a national law firm headquartered in Los Angeles, with additional offices in Orange County (California), San Francisco, Chicago and New York City.

Also the leader of M&R's Hospitality Industry Group, Mr. Kravetz focuses his practice on the representation of hotel and restaurant management, specializing in a range of employment law matters - discrimination, wrongful termination, whistleblower and class action litigation, sexual harassment prevention, workforce reduction, hiring best practices and wage and hour issues, among them.

In addition, Mr. Kravetz advises and litigates on behalf of clients in connection with executive employment contract disputes; independent contractor and misclassification issues; and non-competition, separation and non-disclosure agreements. He handles workplace training, investigations, compliance and audits as well.

A hospitality industry authority, Mr. Kravetz is an active participant in the space. He sits on the Advisory Board for the Cornell Institute for Hospitality Labor and Employment Relations and the Planning Committee for the Americas Lodging Investment Summit Law Conference. In both roles, he collaborates to identify hot topics facing hoteliers and develop programming to educate them.

Mr. Kravetz is also involved in the American Hotel & Lodging Association, and he is a member of the Government & Legal Relations Committee of the California Hotel & Lodging Association. There is more. He frequently speaks at national and regional hospitality industry conferences and events (like ALIS Law and HR in Hospitality), and he regularly contributes articles to HotelExecutive.

Please visit http://www.mrllp.com/professionals-Dana-Kravetz.html for more information.

Mr. Kravetz can be contacted at +1 310-299-5500 or dkravetz@mrllp.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.