Editorial Board   Guest Author

Ms. Abelow

Lorraine Abelow

Founder & President, Abelow PR

Lorraine Abelow has a 30 year, award-winning, boutique travel PR firm in New York City and is at the forefront of trends affecting traditional and social media. Her career representing such blue-chip names as Four Seasons and Hilton Hotels, while also working with boutique properties across the globe as well as island destinations like St Barts.

Abelow PR's affordable hotel PR campaigns are designed to move the needle regularly gaining eye-catching feature exposure in such top outlets as The New York Times, Travel and Leisure and Conde Nast Traveler. It's the long-standing relationships the team has with high-level editors that insures coverage in A list media in every campaign. Coverage in influential blogs and social media campaigns round out Abelow PR's expertise. With a seasoned team consisting of a core group of senior and savvy public relations pros, the agency is able to jump quickly on an account, nimbly conceiving and executing an aggressive, multi-faceted campaign.

When Ms. Abelow founded her hospitality PR firm, she wanted to stay small, to maintain principal level involvement on every account on a daily basis. The team digs in and rolls up our sleeves, day-in-day out, joining yours to make marketing success for your brand.

Ms. Abelow serves as an honorary judge for the Hotels Sales and Marketing International Organization, from which she has won awards for her outstanding achievement over her illustrious career.

Please visit http://abelowpr.com/ for more information.

Ms. Abelow can be contacted at 203-226-9247 or Lorraine@AbelowPR.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.