Editorial Board   Guest Author

Mr. Kraft

John Kraft

Senior Associate Attorney, Fuksa Khorsid, LLC

John Kraft is a senior associate attorney with the Chicago law firm of Fuksa Khorshid, LLC. His practice areas include commercial litigation, consumer and financial regulatory compliance, and transactional matters. Mr. Kraft advises a wide range of clients, from Fortune 500 companies, to real estate investment funds, to family businesses. Mr. Kraft is advisor to his clients in the areas of risk management through sound employment practices, insurance coverage, and internal policies and procedures. Mr. Kraft has represented a number of clients in disputes involving employee dishonesty and commercial crime, auditor and accountant malpractice, bank fraud and associated regulatory failures, unfair competition, and breach of contract. In addition, Mr. Kraft has represented real estate developers, general contractors, and subcontractors in multi-million dollar construction disputes arising out of defect claims, mechanics liens, private and public bond claims, delay damages, design defects, and design-build negligence. Mr. Kraft also has extensive experience in insurance coverage matters, having represented almost every major carrier in the areas of fidelity & surety, professional liability, property & casualty, and professional liability; Mr. Kraft also advises insureds in navigating the claims process. Finally, Mr. Kraft represents clients on a variety of transactional matters as well, including commercial real estate transactions, corporate entity formation, commercial contracting, and a number of labor and employment matters. Mr. Kraft received his Bachelor of Arts in Political Science from the University of Michigan at Ann Arbor. He then received his Juris Doctor from Loyola University Chicago, where he was a member of the Loyola Consumer Law Journal.

Please visit http://www.fklawfirm.com for more information.

Mr. Kraft can be contacted at 312-266-2221 or john@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.