Editorial Board   Guest Author

Ms. Quinn

Florence Quinn

President & Founder, Quinn PR

Florence Quinn has a near-clairvoyant ability to anticipate trends, cut to what is important and seemingly pull creative ideas out of a hat. Her marketing intelligence has sparked some of the most effective hotel and travel PR ideas and campaigns of our time.

An artist at heart, Ms. Quinn believes that great work has simplicity, inspiration and form. "Like the grid beneath a Jackson Pollock painting." Her vision and work ethic have nurtured and shaped her into a strategic powerhouse of brand storytelling that builds audiences, produces revenue and transforms brands. "We apply CMO thinking and a 360° approach to operate at the intersection of magic and math," says Ms. Quinn. "Our guiding principle is attraction over 'selling.'"

As a heavily decorated winner of nearly every award available to PR professionals and having appeared on a number of magazine covers, Ms. Quinn coaches and inspires her team to find the best strategic and creative solutions then measure them against the client's brand and goals.

Shark Tank-shark and business-mogul Barbara Corcoran agrees: "The amazing thing about Florence is that she's an extremely creative individual, and on top of that she's able to transfer that inspiration to the people who work with her so she's able to build a giant creative team. Do you know how unusual that is in the PR business?"

A Connecticut native, Ms. Quinn keeps letters received from Katharine Hepburn while at Smith College in her office as a reminder to be an independent thinker. She resides in Westport with her son, dog and gardens.

Please visit http://www.quinn.pr for more information.

Linkedin Profile: https://www.linkedin.com/in/florenceq/

Ms. Quinn can be contacted at +1 212-868-1900 or fquinn@quinn.pr

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.