Mr. Garrison

David Garrison

Chief Executive Officer

iBAHN

When David W. Garrison joined iBAHN in October 2002 as president and chief executive officer, he brought with him more than twenty years of successful experience in leading telecommunications and technology services companies in the wireless and Internet industries.

Mr. Garrison has served as chairman and chief executive officer of Netcom, a pioneering Internet service provider. During his three-year tenure at Netcom, he successfully led NASDAQ financings, using the proceeds to expand geographically within the United States to build one of the first significant Internet networks. Additionally, he expanded the company internationally to create one of the top-rated Internet companies in the United Kingdom and Canada.

Prior to joining NETCOM, he served as president of SkyTel, a division of Mobil Telecommunications Technologies, Inc. Prior to SkyTel, Mr. Garrison served successively as chief operating officer, president, chief executive officer and chairman of the board for Dial Page, Inc., a regional paging carrier based in Greenville, South Carolina. Prior to that, Mr. Garrison held the positions of vice president and general manager for the Providence Journal Company, a publishing and broadcast holding company based in Providence, Rhode Island.

Mr. Garrison has served as an independent director of SonicWALL, a leading company in providing security solutions to small and medium enterprise customers worldwide. He also has served as independent director on more than a half-dozen boards of private and public companies, including election as chairman of the independent directors committee at Ameritrade. He holds a bachelor of science degree in accounting from Syracuse University and a master of business administration degree from Harvard University.

Mr. Garrison can be contacted at 303-728-6150 or dgarrison@ibahn.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.