Mr. Hanuka

Ben Hanuka

Principal

Law Works P.C.

Ben Hanuka, J.D., LL.M., C.S. Ben practices in the areas of franchise law and business disputes. Mr. Hanuka is Board Certified in Ontario as a Specialist in Civil Litigation and is ranked in the Canadian Lexpert Directory as a leading practitioner in franchise law. Mr. Hanuka has acted as counsel in novel and leading Ontario decisions relating to franchise disputes.

Mr. Hanuka represents all key players in franchising and has gained expertise over the years in complex franchise industries such as hotels, pharmaceuticals and many others. He is principal of Law Works Prof. Corp., an Ontario regional boutique law firm practicing in the area of franchise law and business disputes.

Please visit www.lawworks.ca for more information.

Mr. Hanuka can be contacted at 866-716-6497 or ben@lawworks,ca

Coming Up In The August Online Hotel Business Review




{300x250.media}
Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.