Editorial Board   Guest Author

Mr. Grossman

Lanny Grossman

President, EM50 Communications

For the past 20 years, Lanny Grossman has specialized in Public Relations, luxury lifestyle marketing and consumer outreach for some of the world's preeminent hospitality brands.

In 2008, capitalizing on his global experience, knowledge and relationships across multiple industries, Mr. Grossman founded the boutique Public Relations firm EM50 Communications, now with offices in New York City and Miami.  From media outreach to marketing partnerships and corporate branding, Mr. Grossman and the EM50 team apply an analytical and goal-oriented approach to creating complete and unique marketing solutions for clients around the world stretching from the ends of the earth in Southern Patagonia, throughout Latin America, across Europe and closer to home in and around New York.  

Mr. Grossman has spent his career understanding and responding to the wants, needs and attitudes of luxury consumers. 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 handling US-Based public relations efforts on behalf of the properties as part of a team at Lou Hammond & Associates.

After excelling within an agency environment, Mr. Grossman was recruited in house by one of his clients to become the Director of Public Relations for two of America's highest grossing and famous restaurants--Tavern on the Green and the Russian Tea Room. While in-house, he was faced with the challenge of re-inventing two of New York's venerable restaurant institutions. Following his time on the restaurant scene, he returned to luxury hospitality as the Director of PR for the five-star New York Palace Hotel & Towers, an independent, luxury hotel with 900 rooms in the heart of Manhattan. 

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 520 of the finest hotels in more than 70 countries. He raised both the brand's visibility and direct reservations to new heights during his more than five year tenure through high profile media placements and effective brand affiliations.

Today, EM50 continues to grow as a leader in hospitality marketing working with distinguished luxury hotel and travel products such as Tcherassi Hotels in Colombia, Singular Hotels in Chile, Quasar Expeditons in the Galapagos Islands and many more!

Mr. Grossman has been a member of the Society of American Travel Writers, Public Relations Society of America and The International Spa Association. Additionally, he has served on the board of various non-profit foundations.

Please visit http://www.em50.com for more information.

Mr. Grossman can be contacted at +1 646-861-2801 or lanny@em50.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.