Why creative press relations are more important than ever for the hotel and tourism industry in the age of AI – and how businesses will be found by potential guests in the future.
Artificial intelligence now programs entire websites, creates social media posts, and produces content at lightning speed. Much of what we see every day is now AI-generated and therefore “fake.” At the same time, Google is changing the visibility of paid ad campaigns, and hoteliers fear that this will result in fewer bookings via this important channel in the future. The question is therefore more relevant and pressing than ever: “Who will future guests even find in this flood of content – and by what means?”
Visibility comes when content is relevant—for guests and for search engines. Press relations are therefore not just an “advertising tool,” but a strategic lever in digital competition. If an article is published in a strong medium (whether print or online) and then integrated into the company's website, a valuable link is created. This not only increases visibility on Google, ChatGPT & Co, but also strengthens the image – and leads to relevant bookings. Journalistic content in particular fulfills all the criteria that are crucial for long-term visibility and relevance on Google & Co. But good press work is not a product of chance – it requires experience, journalistic flair, and a network that works.
We combine media relations and tourism marketing with the latest expertise in AI. While others focus on mass appeal, we ensure that real stories end up in real media. And that's exactly what makes the difference today.
Press contact: Comma GmbH
Liechtensteinklammstraße 50b
A-5600 St. Johann im Pongau
+43/6412/20805
office@comma.info
If you want to understand why Angelo Coassin, alias @cookingwithbello, has attracted millions of followers online, you don’t have to look far – his first cookbook, “Cooking Like a Real Italian,” is an invitation to a culinary journey through Italy that is as charming as it is practical for everyday use. What particularly struck us while reading it was that the recipes are deliberately kept simple, but never banal. The typical Italian culinary philosophy – few ingredients, maximum quality – is consistently implemented here. From classic antipasti to pizza, pasta, and more, to original dolce and aperitivo ideas such as a tiramisu espresso martini or a pistachio lava cake, the book brings both tried-and-true classics and creative new discoveries to the table.
Between the recipes, Coassin charmingly conveys what Italian cuisine is really all about: the feeling of enjoying food together. This also includes many small but valuable tips, such as the famous pasta water for creamy sauces or the perfect lemon pesto. We particularly like the successful balance between traditional family cuisine and modern influences – inspired by Angelo’s childhood with his mother and grandmother as well as his international career.
INFO:
Cook like a real Italian – Amazingly simple & guaranteed authentic favorite recipes
Author: Angelo Coassin (@cookingwithbello)
Publisher: Südwest Verlag
176 pages
ISBN: 978-3-517-10394-5
Price: €25.00 [Germany] | €25.70 [Austria] | CHF 34.50
Publication date: April 2025
For the kitchens. For the future. For the industry. Taste of Tomorrow is the new competition for young talent that will bring young culinary talents from several countries to the big stage in 2025. After a multi-stage selection process, the eight finalists have been chosen.
With Taste: My Life in the Kitchen and on Camera, Stanley Tucci delivers much more than a culinary autobiography. This book is a subtle, intelligent reflection on life, told through the prism of food. Between film sets and family kitchens, between Meryl Streep and Nonna Tucci, a mosaic of anecdotes, memories, dishes, and deep insights emerges – sometimes humorous, sometimes touching, always with genuine flavor.
We didn’t just read Taste – we lived it. Tucci succeeds in presenting cuisine as the language of life: how much it shapes us, connects us, comforts us – and even brings us back to life when we lose our taste for it, as in his own battle with cancer.
In addition to lovingly told family stories, he makes us smile with anecdotes about cooking with celebrities or his ironic take on his own Italian cliché. The recipes scattered throughout – some traditional, some surprisingly modern – make the book not a classic cookbook, but a very personal culinary reader.
INFO:
Stanley Tucci: TASTE. My Life Through Food and Film
First German edition (original title: Taste. My Life Through Food)
Translation: Steffen Jacobs
Publisher: Arche Literatur Verlag
320 pages
ISBN: 978-3-7160-2813-1
Price: €25.00 [D] | €25.70 [A] | also available as an
e-book
Publication date: February 2023
Why creative press relations are more important than ever for the hotel and tourism industry in the age of AI – and how businesses will be found by potential guests in the future.