Editorial Board   

Mr. Grossman

Lanny Grossman

President, EM50 Communications

For the past decade, Lanny Grossman has specialized in PR, luxury lifestyle marketing and consumer outreach for some of the world's preeminent hospitality brands. He began his career working with notable hotel properties such as the famed Waldorf=Astoria in New York and Le Byblos Hotel in Saint-Tropez, after which he became the Director of Public Relations for two of America's highest grossing and famous restaurants, Tavern on the Green and the Russian Tea Room. Following his time on the restaurant scene, Mr. Grossman returned to luxury hospitality as the Director of PR for the five-star New York Palace Hotel & Towers, home to royalty and luxury guests alike. Building upon all the previous experience in the luxury hospitality sector, Mr. Grossman was recruited to be the Director of Brand Communications for Small Luxury Hotels of the World, an international hotel consortium whose portfolio boasts over 450 of the finest hotels in more than 70 countries. Mr. Grossman has spent his career understanding and responding to the wants, needs and attitudes of luxury consumers. From media outreach to marketing partnerships and corporate branding, he applies an analytical and goal-oriented approach to creating complete and unique marketing solutions for each client. Mr. Grossman has also served on various non-profit foundation boards, as well as been a member of the Society of American Travel Writers, Public Relations Society of America and The International Spa Association. EM50 COMMUNICATIONS is a full-service marketing and public relations firm specializing in luxury lifestyle, hospitality and travel. Bringing a multi-prong approach to clients' needs, EM50 creates integrated marketing solutions to develop and elevate brand profile, increase visibility among target consumers and drive overall business growth.

Mr. Grossman can be contacted at 646 861 2801 or lanny@em50.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.