Mr. Punyapu

Anil Punyapu

Vice President

Cvent

With nearly a decade of experience in the meetings industry, Anil Punyapu drives strategy for and leads sales of enterprise meetings solutions at Cvent, the world’s largest meetings management technology company. With more than 800 employees worldwide and over 90,000 users in 40 countries, Cvent offers web-based software for meeting site selection, online registration, meetings management and marketing, and web surveys. The company’s online site selection and Request for Proposal (RFP) tool, the Cvent Supplier Network, is expected to carry more than $4 billion in group business to hotels and special event venues in 2011.

In his current role, Mr. Punyapu combines technology expertise with deep knowledge of the meetings industry to shape development of Cvent’s Strategic Meetings Management product, marketing initiatives and sales and training processes. Under his leadership, Cvent helps some of the largest pharmaceutical, financial, consumer product and healthcare organizations centrally manage enterprise-wide meetings spend and streamline meetings processes. Previously, Mr. Punyapu built Cvent's Chapter Sales Division, which focused on chapter-based associations.

Prior to Cvent, Mr. Punyapu co-founded Entertainment Ventures, a hedge fund of funds based in the Washington, D.C. area, and also served as a Senior Associate at Friedman Billings Ramsey (FBR), a full-services investment firm.

Mr. Punyapu can be contacted at 517-830-2466 or apunyapu@cvent.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.