Ms. Vélez-Couto

Maite Vélez-Couto

Vice President

rbb Communications

Maite Vélez-Couto, a Vice President at rbb Communications, brings a broad range of media relations, consumer product marketing and branding experience to the firm. Throughout her career, she has handled integrated communications campaigns for a wide variety of consumer clients – from travel and food and beverage to fashion and entertainment brands including, but not limited to AMResorts, Hampton by Hilton, Hilton Garden Inn by Hilton, Norwegian Cruise Line, Vlasic pickles, Mrs. Butterworth’s syrup, Starbucks Coffee Company, and Feld Entertainment.

Ms. Vélez-Couto has vast knowledge of regional and national media, community relations and special events. She currently focuses on rbb’s hospitality and food and beverage clients, managing multiple award-winning programs including recipients of PRSA’s “Silver Anvil,” Holmes Report’s “Gold SABRE”, and HSMAI’s Adrian Awards. Her experience also includes supporting clients’ efforts in Mexico, Colombia, the Caribbean and Spain.

Ms. Vélez-Couto graduated from the University of Miami with a bachelor’s degree in Spanish Literature and an associate degree in architecture, and from Florida International University with a bachelor’s degree in Humanities and post graduate studies in Spanish Language Journalism. She currently resides in Coral Gables.

Ms. Vélez-Couto can be contacted at 305-783-3140 or maite.velez-couto@rbbcommunications.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.