Editorial Board   Guest Author

Ms. Khorshid

Lema Khorshid

Founding Partner, Fuksa Khorshid, LLC

Lema Khorshid is one of the founding partners at Fuksa Khorshid, LLC where she handles a wide range of legal matters for small to mid-sized closely held businesses in Chicago and New York. She frequently assists her clients with corporate transactional and intellectual property matters; and, for the past three years she has been lead counsel on several mergers and acquisitions that have taken her clients all over the globe. Her proactive and team centric approach to counseling her business clients means empowering them with practical and creative legal solutions that are closely intertwined to their business strategy. Rather than teaching them how to react to a “legal crisis”, Ms. Khorshid encourages her clients to be proactive about their business ventures by developing sound legal and business strategies that work in tandem to help them maximize their profit and ensure their long term success. Ms. Khorshid is frequently invited to guest speak at Small Business Centers all over Chicago, where she teaches workshops to entrepreneurs on a myriad of legal and business issues that affect their businesses. In 2009, Ms. Khorshid was honored by the Business Ledger for being one of the twenty two influential women in business in Chicago. Prior to being a partner at Fuksa Khorshid, LLC, Ms. Khorshid spent over six years consulting hospitality, fashion, and entertainment clients on their branding and public relations strategies and initiatives in Chicago. Her clients included several prominent fashion retail establishments, hotels, nightclubs, and restaurant groups such as: The W Hotels, The Park Hyatt Chicago, Le Meridien, The Sutton Place, The Whitehall, crobar, DKNY, French Connection, Guess, Kenneth Cole, Nicole Miller, Thomas Pink, and Bloomingdale's, to name a few. Ms. Khorshid sits on the Board of Directors for the University of Illinois Entrepreneurship Advisory Council, The Gateway for Cancer Research, and The Light Project. She has chaired several large scale fundraisers to support arts and cultural initiatives in underprivileged communities; brought awareness to Chicago's fashion and arts scene; and, raised thousands of dollars to support educational initiatives for entrepreneurs. Since 2006, she founded and chaired the BizOver™, a large scale marketing and networking platform for entrepreneurs. Ms. Khorshid received two bachelor's degrees from the University of Illinois at Champaign-Urbana in Finance and Marketing, with a concentration in International Business and Italian (2000). She received her Juris Doctorate from Loyola University School of Law in Chicago (2004). Ms. Khorshid is proficient in Arabic, French, and Italian. In her time away from the office, Ms. Khorshid loves international travel, is a self proclaimed foodie, and has a penchant for fashion and film.

Please visit www.fklawfirm.com for more information.

Ms. Khorshid can be contacted at 312-266-2221 or info@fklawfirm.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.