Editorial Board   

Mr. Gurule

Julian Gurule

Associate Attorney, Milbank, Tweed, Hadley & McCloy LLP

Julian Gurule is an associate attorney in the Los Angeles office of Milbank, Tweed, Hadley & McCloy LLP and is a member of the firm's Financial Restructuring Group. Mr. Gurule's practice includes the representation of debtors, secured and unsecured lenders, administrative agents, creditor groups and other interested parties in restructuring situations. His engagements range across a variety of industries, including hotels, casinos, restaurants, media and newspapers, entertainment, real estate development, and manufacturing. Mr. Gurule's representative matters in the hospitality area include serving as debtor's counsel in the chapter 11 cases of Station Casinos, a hotel and casino business based in Southern Nevada, the Silver Legacy Hotel & Casino, Real Mex Restaurants, the owner of casual Mexican restaurant chains, including Chevy's, El Torito, and Acapulco, and the Claim Jumper restaurant chain. Mr. Gurule earned his J.D. from UCLA School of Law, and received his B.A., cum laude, from the University of Washington. He was named a Southern California Rising Star for Bankruptcy & Creditor/Debtor Rights by Super Lawyers Magazine. Mr. Gurule has written extensively, and is a member of the American Bankruptcy Institute and the Financial Lawyers Conference.

Mr. Gurule can be contacted at 213-892-4686 or jgurule@milbank.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.