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 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.