Editorial Board   Guest Author

Ms. Green

Ciara Green

Media & Public Relations Director, Pechanga Resort Casino

Ciara Green is the Media & Public Relations Director for Pechanga Resort Casino. With more than 14 years in marketing and public relations, her award-winning work spans corporate, client and agency media and public relations, as well as work in social media, community outreach and project development and management. She's promoted hospitality, gaming, motorsports, automotive, technology, restaurant, fitness and golf clients through her years in media and public relations.

Ms. Green's work has appeared in FOXNews, CNN Travel, USA Today, Woman's Day, Bravo, VH1, Today.com, Washington Post, Los Angeles Times, Inside Edition, Extra, Yahoo! News, Elite Daily and many more influential media. She has earned many Public Relations Society of America awards for her clients' campaigns, presents regional workshops on PR tactics and ethics, and mentors students looking to get into the field.

Although she writes every day for business, Ms. Green writes freelance stories for golf publications and volunteers on the communications board of the Southern California Golf Association. Her young kids took up golf at the age of five. Before entering public relations, she worked for nearly 10 years as a television news reporter covering primarily investigative and hard new stories in Oregon, Nevada and California. She earned an Emmy award working in Southern California television news.

Ms. Green began reading hard boiled and true crime genres of books and stories as a teenager, well before the influx of podcasts on the subject made it mainstream.

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

Ms. Green can be contacted at +1 951-770-2776 or cgreen@pechanga.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.