Editorial Board   Guest Author

Mr. Opar

John Opar

Partner, Real Estate Practice, Shearman & Sterling LLP

John Opar is a partner in the Real Estate practice. He has extensive experience in all areas of commercial real estate law, including foreign investment in U.S. real estate. He has worked frequently on Shari'ah compliant investments and has been involved in development projects in the U.S., the Middle East, China, England, Germany and the Philippines. Some of his most recent representation includes advising Qatar Investment Authority on its investment in Manhattan West, a development site valued upon completion at up to US$8.6 billion, advising Wafra Investment Advisory Group, Inc. in the acquisition of numerous multi-family and office properties including in New York; Washington, D.C.; Miami, Florida advising Public Institution for Social Security of Kuwait with respect to an investment in a joint venture to acquire a US$1 billion+ portfolio of regional shopping centers and advising a sovereign wealth fund in connection with investments with an operating partner in Manhattan office properties at 230 Park Avenue and 350 Madison Avenue. Mr. Opar received his J.D. from the University of Pennsylvania Law School and his B.A. from Swarthmore College. Mr. Opar is a member of the New York City Bar Association, the New York State Bar Association, the Arab Bankers Association of North America and the Real Estate Board of New York . Mr. Opar has authored several publications and participated in a number of speaking engagements at seminars and conferences on various real estate subjects. He has also been recognized in Euromoney's Guide to the World's Leading Real Estate Lawyers, New York Super Lawyers and The International Who's Who of Real Estate Lawyers.

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

Mr. Opar can be contacted at 212-848-7697 or jopar@shearman.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.