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
Baking is all about precision – and this is precisely where The Chemistry of Baking comes in. Nicola Lamb explains not only how to make something work, but above all why. Sound scientific knowledge meets the practical realities of baking, presented in an accessible way and free from kitchen myths. From flour, sugar, eggs and fat right through to common mistakes with ganache, sponge cake or custard: this book provides confidence through understanding.
Over 100 recipes, organised by time required, put theory into practice – from quick projects to ambitious classics. A book that takes away the fear of failure and makes baking understandable as a craft that can be learnt. Essential reading for anyone who wants to know exactly what really happens in the oven.
INFO
The Chemistry of Baking
Author: Nicola Lamb
Publisher: Edition Michael Fischer / EMF Verlag
Length: 352 pages
ISBN: 978-3-7459-2936-2
Price: €35.00 (DE), €36.00 (AT)
Publication date: September 2025
The best way to discover Rome is through its food. A Guest in Rome is less a traditional cookbook than a culinary stroll through the city – guided by Stefan Maiwald and brought to life visually by Andrea Di Lorenzo. Between antipasti and dolci, Roman cuisine unfolds as a living culture: authentic, unpretentious and deeply rooted.
Alongside iconic recipes such as cacio e pepe, carciofi alla romana and saltimbocca, the book opens doors to hidden trattorias, markets and cafés that lie far off the beaten track. Anecdotes, historical context and precise insider tips make it clear why food in Rome is always about identity too. A book that combines travel and cuisine – and inspires you to experience Rome with all your senses, whether you’re there or at home.
INFO
A Guest in Rome
Author: Stefan Maiwald
Photography: Andrea Di Lorenzo
Publisher: Callwey
Length: 224 pages
ISBN: 978-3-7667-2822-7
Price: €45.00
Publication date: September 2025
Buckwheat, affectionately known as ‘Hadn’ in Southern Carinthia, is one of those products that quietly disappeared – and is now making a natural comeback. HADN – The Buckwheat Cookbook is dedicated to this almost forgotten powerhouse grain with remarkable dedication: rooted in culinary, cultural and regional traditions.
Together with the Klopeiner See – South Carinthia – Lavant Valley tourism region, food expert and editor cookingCatrin (Catrin Ferrari-Brunnenfeld) embarks on a journey to the roots of Carinthian ‘Hadn’. The book combines over 55 creative sweet and savoury recipes with in-depth background knowledge – from cultivation and history to its modern-day significance as a gluten-free, nutrient-rich superfood. Buckwheat is not only presented as flour, but also as semolina or rice: given a modern twist, suitable for everyday use and surprisingly versatile.
INFO
HADN – The Buckwheat Cookbook
Authors: Catrin Ferrari-Brunnenfeld (cookingCatrin)
Publisher: Klopeiner See Tourism Region – Southern Carinthia – Lavant Valley / KSL Tourismus Marketing GmbH
Length: 180 pages
ISBN: 978-3-200-09933-3
Price: €24.90
Publication date: September 2025
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.