Editorial Board   Guest Author

Ms. Van Leunen

Diane Van Leunen

Director of Digital Marketing, Flip.to

Diane Van Leunen is the Director of Digital Marketing at Flip.to, the advocacy marketing platform that helps hotels reach, inspire and convert entirely new global audiences of travelers every day. Ms. Van Leunen began her career as a designer in advertising and branding. Soon after, she was propelled into the world of hospitality. She took a position in art direction at Plan A PR and Marketing, a public relations firm specializing in the B2B hotel technology space. Following agency life, Ms. Van Leunen moved client-side, tackling hotel marketing with a creative role on the corporate team at The Kessler Collection—a boutique hotel group that provides curated experiences to discerning travelers. In Ms. Van Leunen's role at Flip.to she leads the development of communication and brand strategies for the growing platform. Her unique background gives her the right mix of skills to make an impact across the entire organization, collaborating on a daily basis with the creative, marketing, sales and account management teams to drive success. In all, Ms. Van Leunen has spent over 8 years gaining intimate knowledge in global travel technology while being introduced to many of the best and brightest minds in the industry. She's as passionate about learning as in her beginnings as a designer, and is today immersed in thoughtful product design and marketing on a world-class team of innovators. Her work has been published in Print Magazine's Regional Design Annual and she has earned numerous industry accolades while also being named the Employee of the Year in 2016 at Flip.to. True to her roots in travel, her free time is spent exploring new destinations worldwide alongside friends and her furry, four-legged companion.

Please visit http://www.flip.to for more information.

Ms. Van Leunen can be contacted at 321-234-2086 or dvanleunen@flip.to

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.