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 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.