Editorial Board   

Mr. Luciani

Doug Luciani

Chief Associate, PRofit from PR - Public Relations & Marketing

Doug Luciani leads PRofit from PR - Public Relations and Marketing. Focusing on media relations, marketing communications, e-marketing strategies and media training, the Orlando based firm specializes in the hospitality, travel and tourism industries. PRofit from PR's client roster includes hotels and resorts across the United States, and also features businesses in the fields of technology, healthcare, security, real estate and corporate training. As a result of his leadership and success with PRofit from PR, Luciani also serves as the Vice President of Public Relations for Dickinson & Associates Advertising & Marketing and Chief Communications Officer for Florida Vacation Auction. Before launching PRofit from PR, Luciani worked as the public relations manager for MeriStar Hotels & Resorts, (now Interstate Hotels & Resorts after a merger) the nation's largest hotel management company. In that role, he worked to gain publicity and generate revenue for a variety of property types including golf, beachfront, spa, ski and tennis resorts. Prior to joining MeriStar, Luciani served as a public relations representative for VISIT FLORIDA, the Sunshine State's official tourism promotion corporation. In addition to public relations experience, he has nearly six years of experience as a broadcast journalist, anchor and talk show host. Luciani worked for both television and radio stations throughout Florida and Louisiana. During that time, he had the privilege to cover a variety of news and sports stories. As a result he has interviewed and interacted with local characters, national newsmakers, and sports figures. Luciani's work has been recognized with a number of Florida Public Relations Association Image Awards and several broadcasting awards. PRofit from PR and its client Hawk's Cay Resort celebrated their combined success by capturing top honors from Visit Florida, the state's official tourism marketing corporation, at the 2005 Governor's Conference on Tourism. The team took home the Flagler Award's Best in Show for its budget category. The award recognizes the resort^a's marketing efforts, including public relations, promotions, advertising, and collateral. Luciani has been an invited guest speaker to a number of public relations and business marketing seminars and has led media training seminars approved for continuing education credits by the Florida Bar Association. His work has been recognized with a number of Florida Public Relations Association Image Awards and several broadcasting awards. A graduate of the University of Florida, he is a member of the Florida Public Relations Association, Public Relations Society of America and several regional business development organizations.

Mr. Luciani can be contacted at 407-719-6102 or doug@profitfrompr.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.