Editorial Board   

Ms. Lutz

Didi Lutz

President, Didi Lutz PR

Didi Lutz is an internationally acclaimed hospitality public relations professional specializing in boutique hotels, luxury travel, destination and tourism communications. Prior to starting her own business in February 2005, Ms. Lutz was the Director of Communications for the Hotel Commonwealth, a 150-room luxury property in Boston. Within the first year of the Hotel Commonwealth's opening, she established the media relationship that led to worldwide recognition for the property as one of Ten Best New Business Hotels by Forbes.com. After starting her own consulting practice in 2005, Ms. Lutz expanded her client list. She worked with the historic Century House, the oldest continuously operating inn on Nantucket, and opened the boutique Hotel Providence in Rhode Island's theatre and entertainment district, along with the property's restaurant. Ms. Lutz has worked on various other destination marketing initiatives, including executing a media relations plan for the Provincetown Office of Tourism in cooperation with a Boston-based public relations agency. Her reputation expanded internationally when she started working with the four-star boutique Hotel Heritage in the charming historic city of Bruges in Belgium, and the Zacosta Villa Hotel in Rhodes, Greece. Ms. Lutz has also worked on lifestyle consumer campaigns including Snip-its, the fastest growing children's salon in the nation, which won a Bellringer Award for Best Consumer campaign by the Publicity Club of New England in 2009. Most recently, she assisted in the media relations campaign for the US launch of the luxurious Hotel Chocolat in Boston's Newbury Street.

Ms. Lutz can be contacted at 561-628-7422 or didi.lutz@gmail.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.