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 The August Online Hotel Business Review




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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.