Editorial Board   Guest Author

Mr. Terve

Johan Terve

Vice President Marketing, Aptilo Networks

Johan Terve is Vice President of Marketing at Aptilo Networks. Aptilo is the global leader in Wi-Fi service management for large scale Wi-Fi, with 100+ service provider customers in 75 countries. Aptilo's customers enable Wi-Fi services for 200+ million users and different verticals including thousands of hotels.

In May 2017, Aptilo launched the Aptilo Guest Wi-Fi Cloud™ (GWC) service. Aptilo GWC is based on the award-winning Aptilo SMP Venue Wi-Fi Manager™ software platform, featuring functions for analytics, captive portal, user engagement and Wi-Fi monetization.

The Aptilo solutions work with everything large scale Wi-Fi, supporting hardware from leading vendors such as Aruba, Cisco, Cisco Meraki and Ruckus.

Mr. Terve has more than 30 years of experience working in the IT industry, and has spent the last 20 years in various CEO, VP and Director positions.

Mr. Terve joined Aptilo in 2007 and prior to that he served as VP Marketing & Sales at Ingate Systems. In the position of VP Marketing & Sales he succeeded in putting the company on the map as a leading global player in SIP-capable firewalls and SIP trunking solutions for enterprise Voice-over-IP (VoIP).

As Marketing Director for Nordic Datadistribution, a $130M company, he was responsible for all business divisions and corporate marketing and helped this major IT equipment distributor become the fastest growing company in Sweden for four consecutive years.

Mr. Terve started his career as a software developer and has a broad university-level education in business administration, psychology and economics.

Please visit http://www.aptilo.com for more information.

Mr. Terve can be contacted at +1 972-767-6901 or johan.terve@aptilo.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.