Editorial Board   Guest Author

Mr. Razdan

Rahul Razdan

CEO, Ocoos

Rahul Razdan is the CEO of Ocoos, which enables business owners to quickly and intuitively build a world-class marketing solution for their respective interests. Ocoos is the result of Mr. Razdan's extensive experience involving sales and marketing, and research and development (R&D).

With over 25 years of managerial and senior-level positions with a variety of organizations, including his successful sale of two technology companies (concerning, respectively, programmable logic devices and wireless power) to Xilinx Corporation (XLNX) and Qualcomm, Mr. Razdan is a top entrepreneur and executive within his areas of expertise.

Mr. Razdan's career also features a distinguished series of accomplishments on behalf of Cadence Design Systems (CDNS), overseeing a $300+ million P&L portfolio. That mastery further applies to his role as a computer architect for Digital Equipment Corporation's (DEC) famed CPU design team.

During this period, Mr. Razdan had the distinction of being awarded over 25 patents and having authored over 20 peer-reviewed articles, three of which are Best-of-Conference papers. In addition, he is the recipient of the Outstanding Lifetime Achievement Award for Contributions in the Field of Reconfigurable Computing from Harvard University.

Mr. Razdan holds a BS and MS from Carnegie-Mellon University in Electrical Engineering, as well as a PhD in Computer Science from Harvard University.

Mr. Razdan can be contacted at 978-549-5013 or rahul.razdan@ocoos.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.