Mr. Fein

Lewis Fein

CEO

Lewis Fein Communications

A writer and PR specialist, Lewis Fein is a champion of the hotel industry. His insights, gathered during many years of travel and correspondence with hotel executives from a variety of resorts and business destinations, afford Mr. Fein a more iconoclastic approach to discussing the importance of leadership among hoteliers.

Mr. Fein's work on behalf of individual hotels and assorted brands –including, respectively, technology companies, health and wellness consultants, independent retailers, and makers of fashion and lifestyle accessories – gives him a heightened appreciation for the way strong leaders can inspire patrons and staff alike.

A former speechwriter, Mr. Fein understands the importance of language, its nuances and precision, as well as its call to action and summons to greatness. The words are but one part of a twofold basis of leadership, followed by deeds of intelligence and wisdom.

Applying those principles in a practical way is an inseparable element of the duties Mr. Fein performs, resulting in favorable media coverage for the companies he represents and the counsel he provides for many executives and entrepreneurs. He is an advocate of branding-as-storytelling, where hoteliers – and Mr. of social media by embracing the use of long-form content.

A graduate of Brandeis University, with a concentration in Politics and History, Mr. Fein also has a law degree from The Emory University School of Law. He lives with his wife and daughter in Los Angeles, California.

Mr. Fein can be contacted at 310-746-7771 or feinlewis@gmail.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.