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 iPassí 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 3ís 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 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.