Editorial Board   Guest Author

Mr. Avillez

Marcio Avillez

Vice President, Network Services, iPass

Marcio Avillez brings twenty years of experience with fourteen years in the telecom industry. He is a member of the executive team at iPass, a NASDAQ listed company where he leads the global network development team focused on improving costs and developing new relationships with Wi-Fi and Mobile Carriers (3G/4G) to enable the expansion of iPass' enterprise-focused network services portfolio. Mr. Avillez has extensive experience in developing and delivering innovative telecom solutions for Fixed and Mobile operators and has held Product Management, Marketing and Business development positions with US West Communications (now Qwest), and Level 3 Communications where he lead a team responsible for market sizing, product positioning, segment strategy and sales channel enablement for Level 3's Wholesale Voice Services portfolio. iPass is a leading provider of enterprise mobility services to Global Corporations and one of the leading aggregators of Wi-Fi networks globally with over 260,000 venues enabled worldwide.

Mr. Avillez can be contacted at 650-232-4329 or mavillez@ipass.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.