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 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.