Editorial Board   Guest Author

Mr. Berglund

Mattias Berglund

Manager, Tata Communications

Mattias Berglund grew up in Sweden and graduated from the University of Stockholm in 2008 with a master's degree in business administration and a bachelor's degree from the Nordic Retail College. He stands at the forefront of the fast moving technology; Communications Platform as a Service (CPaaS).

Mr. Berglund has taken a particular interest in a communications protocol that is going to be a key component of CPaaS going forward, Rich Communication Services. Moreover, he means that recent innovation and creativity around the protocol has sparked ideas and increased interest from the telecommunications ecosystem.

Mr. Berglund has dedicated his professional career to the communications industry, where the first 8 years was spent at Ericsson. Furthermore, he has a broad experience from various positions such as product management, business management and sales. In 2012, an exciting opportunity opened up in the United States, and Mr. Berglund decided to relocate to New York.  There he started at iConectiv as the General Manager for a messaging product line, focused on developing products that would assist mobile network operators to monetize application to person (A2P) text messages.

Mr. Berglund currently works with enterprise service innovation and business development at Tata Communications. Mr. Berglund has throughout his career been involved in numerous A2P related technology projects across the globe. Additionally, he works with several fortune 500 companies. It is in this capacity Mr. Berglund frequents hotels across the United States and his favorite city Miami, where the sun is shining, fishing is excellent and the temperature rather different from what he is used to.

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

Mr. Berglund can be contacted at 551-666-3338 or mattiasberglund1981@gmail.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.