Editorial Board   Guest Author

Mr. Heung

Tony Heung

Senior Director Global Product Management, Exceptional Innovation

Tony Heung joined Exceptional Innovation Inc (EI) as Senior Director Global Product Management based in the head office in Westerville, Ohio in 2016.  Mr. Heung is responsible for product management of EI networking products with  a focus on iQ internet product.  He is also responsible for network requirements for all iQ products. 


Mr. Heung previously held a number of increasingly responsible positions at Quadriga Worldwide (acquired by EI) for over 14 years. His last position held at Quadriga was the Director, Business Development - Internet, Networks and Infrastructure.  He was responsible for the company's network strategy and growing the networking business globally.

Mr. Heung has brought to EI and Quadriga extensive knowledge of and experience in wireless and wired networking, security and global network infrastructure and with his team has been responsible for the introduction of Cisco and HP Networks as well as IP over Coax solutions installed globally. Immediately prior to joining Quadriga, Mr. Heung was based in Auckland, New Zealand and held a position at the technical team of Gen-i later acquired by New Zealand Telecom.

Mr. Heung received his B.E. (Hons) degree in Engineering Science from the University of Auckland.  He also received his M.E. degree in Biomedical Engineering from the University of Auckland where he received a scholarship with a specialization in computational technique on multiple sclerosis research. Mr. Heung is also the early adopter of the CISSP (Certified Information Systems Security Professional) and has been certified since 2002.

 

Please visit http://www.exceptionalinnovation.com for more information.

Mr. Heung can be contacted at 614-890-6090 or theung@exceptionalinnovation.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.