Editorial Board   Guest Author

Mr. Karmis

Christos Karmis

President, Mobilite

Christos Karmis is the President of Mobilitie, the leading wireless infrastructure provider of neutral-host Distributed Antenna Systems (DAS), Small Cell and Wi-Fi networks.

Mr. Karmis oversees Mobilitie's major DAS and Wi-Fi installations across some of the largest venues in the United States, including the implementation of one of the world's largest and most robust Wi-Fi networks in the hospitality industry at all MGM Resort properties in Las Vegas. Mr. Karmis and the Mobilitie team recently helped set the national record during the 2014 Kentucky Derby for the highest mobile data traffic ever transmitted through a DAS network during an event.

Some of Mobilitie's other marquee deployments this year include The National September 11 Memorial & Museum at the World Trade Center in New York City, the Edward Jones Dome (home of the St. Louis Rams), The Verizon Center (home of the Washington Wizards and the Washington Capitals), Nationwide Arena (home of the Columbus Blue Jackets) and location of the 2015 NHL All Star Game, the Honda Center (home of the Anaheim Ducks), and many other large venues in the US.

Before joining Mobilitie, Mr. Karmis specialized in real estate advisory services and the wireless communications industry with Deloitte Consulting. While at Deloitte, he provided operational and network optimization strategies to the world's largest wireless carriers.

Mr. Karmis holds an MBA from the Warrington School of Business at the University of Florida, a Management Certificate from Harvard University, and a Bachelor of Science in Mechanical Engineering from Clemson University.

Please visit www.mobilite.com for more information.

Mr. Karmis can be contacted at

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.