Editorial Board   Guest Author

Mr. Rosenberg

Charles B. Rosenberg

Attorney, White & Case LLP

Charles (Chip) B. Rosenberg is an attorney in the Washington, DC office of White & Case LLP, where he represents private parties and foreign governments in complex international arbitrations. He has experience representing clients in disputes at the International Centre for Settlement of Investment Disputes (ICSID) and the International Chamber of Commerce (ICC), as well as under the arbitration rules of the United Nations Commission on International Trade Law (UNCITRAL). Mr. Rosenberg is the Associate Managing Editor of the World Arbitration & Mediation Review (WAMR) and a Regional Representative of the ICC Young Arbitrators Forum (ICC YAF). He has taught advanced international investment seminars at The Hague University of Applied Sciences in The Netherlands and at the American University Washington College of Law in Washington, DC. He regularly speaks at conferences and publishes articles on international arbitration related topics. Mr. Rosenberg was named a Future Leader in Who's Who Legal: Arbitration 2017, an inaugural edition focused on outstanding attorneys aged 45 or under, which described him as “hardworking and approachable.” He also has been repeatedly recognized as a “Rising Star” by DC Super Lawyers. Prior to joining White & Case LLP, Mr. Rosenberg spent two years in The Hague, Netherlands clerking for The Honorable Charles N. Brower, who at the time was ranked the “world's busiest arbitrator” by The American Lawyer in terms of large international arbitrations, and at the Iran-United States Claims Tribunal. Mr. Rosenberg graduated first in his class, summa cum laude, and Order of the Coif from the American University Washington College of Law.

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

Mr. Rosenberg can be contacted at 202-729-2324 or charles.rosenberg@whitecase.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.