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 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.