Mr. O'Day

Michael P. O'Day

Vice President, Wireless Networks

Corning Optical Communications

Mike O’Day is the vice president of the wireless market department at Corning Optical Communications, which is a sector within Corning Inc. that’s specialized in fiber and wireless solutions for communications networks. Since assuming this role in February 2015, O’Day has spent the past two years leading Corning’s wireless business unit. He is responsible for creating new markets and demand for the Corning® ONE™ wireless platform, an all-optical solution for enterprises’ cellular, Wi-Fi and Ethernet backhaul needs.

Mr. O’Day is a telecom industry veteran with over two decades of experience. He joined the Corning family in 1998 with Siecor, which later became Corning Cable Systems (CCS). He worked in both strategy and marketing organizations for CCS through 2003 and helped lead Corning’s entry into the Latin American cable and connectivity business. As a knowledgeable wireless leader, Mr. O’Day brings a keen understanding of the wireless market and the requirements to be successful in this business.

From 2004 to 2010, Mr. O’Day worked in CCS’s optical connectivity product line management organizations where he helped launch CCS’s fiber-to-the-home product lines in support of Verizon’s FiOS initiative. In 2010, O’Day became the program manager for Corning’s IDAS Wireless Program, culminating in the acquisition of MobileAccess in 2011. Following the acquisition, he served as chief of staff in the CCS technology organization.

Mr. O’Day received his undergraduate degree from the United States Military Academy at West Point, N.Y. in 1991 and his M.B.A. from Minnesota State University (Mankato) in 1998. He currently resides in the Dallas-Fort Worth area.

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

Mr. O'Day can be contacted at 607-974-9000 or michael.oday@corning.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.