Editorial Board   Guest Author

Ms. Kay

Rana Kay

Director of Public Relations, Hard Rock Hotel San Diego

Rana Kay is the director of public relations at Hard Rock Hotel San Diego. She is responsible for managing public relations and communications strategy and execution for the 420-room hotel and its outlets including two world-class bars Float and 207, Maryjane's restaurant and Rock Spa. Under her leadership, Hard Rock Hotel San Diego has been featured in top-tier media outlets including People Magazine, CNN, MSNBC, FoxNews.com, Travel + Leisure, OK!, USA Today and the Los Angeles Times, as well as on a host of television series including CW's For Better or Worse, E!'s Keeping Up With the Kardashians and A&E's Gene Simmons' Family Jewels. Through Rana's strategic positioning and aggressive media relations tactics, the property has quickly garnered national acclaim as San Diego's hottest spot for travel and entertainment. Prior to Hard Rock Hotel San Diego, Ms. Kay spent seven years working on the agency-side of public relations, most recently serving as account supervisor at San Diego-based Chemistry. At Chemistry, she managed a diverse portfolio of local and national accounts including Garden Fresh Restaurant Corp., Ivy Hotel and Barona Valley Ranch Resort & Casino. Ms. Kay earned a Bachelor of Arts degree with a public relations emphasis from San Diego State University. She currently serves on the Board of Directors for the Public Relations Society of America's San Diego/Imperial Counties chapter, and is the recipient of numerous Edward L. Bernay's awards for her public relations campaigns.

Ms. Kay can be contacted at 619-764-6938 or ranak@hardrockhotelsd.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.