Mr. Reaney

Randy Reaney

Founder, CEO

Impervio Technologies Inc.

Randy Reaney is the Founder, CEO of Impervio Technologies Inc. www.impervio.com, a dynamic new software company based in Toronto, Canada specializing in impenetrable Cyber Security Automation and which is comprised of some of the world's brightest and most sought-after security, software and technology experts. He has over twenty-five years of global business experience with organizations in the software, banking, real estate, media, sales and marketing fields.

During his career Mr. Reaney has been involved in numerous successful start-ups with very a successful track record in marketing and sales and rapid business growth. Randy has successfully launched, and built various companies in different market sectors.

He was Vice President of Sales & Marketing at Nuva Technologies Inc. from 2004-2011. Nuva Technologies Inc. (www.nuvatech.com) is a Toronto-based global, total solution provider for the Digital Media Industry and marketer of the World’s # 1 Rated Digital Signage Software Platform and high-quality, state-of-the-art, patent pending AVITAR software - viewer recognition, tracking and reporting technology. Mr. Reaney was also Co-Founder, President and CEO of a Bankcard and Merchant Services company that specialized in the private label bank POS terminal industry. He was directly involved in the company’s infrastructure, organization, and corporate financing.

Mr. Reaney was instrumental in negotiating a joint venture partnership with Scotiabank, one of Canada’s major banks, which allowed the company to quickly become the industry leader in the bank POS market within the first few months of operation of the company.

Mr. Reaney can be contacted at 416-628-9447 or Randy@imperviotech.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.