Mr. Lindquist

Alan Lindquist

Regional Director

Skyriver Communications

Alan Lindquist is Vice President of Sales at Skyriver Communications, Inc., and is primarily responsible for driving top line revenue growth through sales of commercial broadband, hospitality Wi-Fi, and conference or event broadband services. Currently with Skyriver, a Southern California fixed wireless Internet Service Provider, Mr. Lindquist’s previous work experience spans fiber and legacy copper based Internet providers, and mobile wireless voice and data providers.

Mr. Lindquist is witness to the strong and consistent growth over the last decade in broadband demand among businesses and individuals. The proliferation of hand held computing devices and cloud based applications and services are driving growth in his industry even in challenging economic environments.

Mr. Lindquist has been directly involved in dozens of Hotel Wi-Fi and conference broadband deployments. With a thorough understanding of data communication challenges in a dynamic and mobile environment, he has delivered solutions that aid guest productivity and the profitability of the property. Mr. Lindquist helps hotel General Managers achieve top scores for guest services while leveraging broadband as a revenue center.

With an MBA and a 20-year background in advanced communications technology, Mr. Lindquist prepares business sensible solutions to problems that can be resolved through better communications platforms.

A technology industry veteran, Mr. Lindquist has more than two decades of sales and business management experience spanning start up companies to Fortune 500 Enterprises.

Mr. Lindquist can be contacted at 858-812-9343 or alindquist@skyriver.net

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.