Mr. Mandelbaum

Abi Mandelbaum

Founder & CEO

YouVisit

Abi Mandelbaum is co-founder and CEO of YouVisit, the only fully integrated platform for creating, distributing, and monetizing virtual reality and other immersive experiences across all devices, including headsets, mobile, and desktop.

YouVisit empowers businesses and institutions to create and share memorable interactive virtual experiences that both engage and convert target audiences. Under Mr. Mandelbaumís leadership, YouVisit has become an industry leader, working with thousands of clients around the world, including top businesses and institutions such as Hewlett Packard, Microsoft, Carnival, Yale, Zumba, and New Yorkís Central Park.

Prior to co-founding YouVisit, Mr. Mandelbaum worked in influential positions at both EMC Corporation and The New York Times Company. He graduated magna cum laude with a bachelor's degree in computer science and economics from Brandeis University, where he also played on the Menís Varsity Tennis team. In 2010, he received a masterís degree in business administration (MBA) from The Wharton School at the University of Pennsylvania, where he was a scholar for the National Society of Hispanic MBAs.

Mr. Mandelbaum is a fervent advocate of youth entrepreneurship, and when he is not working he enjoys serving as mentor to younger generations, playing tennis, drums, and hiking with his wife and son.

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

Mr. Mandelbaum can be contacted at 866.585.7158. or Abi Mandelbaum

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. Todayís 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.