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 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.