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Doug Luciani

In the hospitality industry, there are numerous ways to work with the media. You can send out news releases to alert the media to new amenities or packages. You can host travel writers who will then include you in their stories. If your releases and hosting go well, writers may then follow up with you for an interview. This may all sound easy to deal with. But, take it from someone who has been a journalist and now works with them daily, the media can be finicky. Let's start with sending your news to journalists. Read on...

Doug Luciani

As a public relations professional, one thing is very clear to me. Most people do not fully understand or appreciate the benefits of PR to their business. PR is perhaps the most under utilized tool in a marketing tool box. Public relations takes time and commitment. Sending out one release won't get you on the cover of Southern Living or the front page of the NY Times. However, handle a crisis poorly and it will. Understanding public relations is important to any business. Effective PR can help you gain exposure and increase revenues. Sure, PR can be maddening. It's hard to measure the ROI sometimes, but it can be done. It's time consuming, but the results are very gratifying. Read on...

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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.