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 866-861-3900 or johan.terve@aptilo.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.