Mr. Turner

David Turner

President and CEO

Parallel 6

Parallel 6 CEO/President David Turner has been in the high-tech industry for more than 20 years with 15 years of leadership experience operating software as a service and managing technology and support teams around the world. He is currently the CEO/President of Parallel 6, a leading multi-channel, mobile technology platform provider and creator of Captive Reach. The Captive Reach technology platform influences consumer behavior, enhances brand recognition and builds strong client-customer relationships via the mobile handset.

Mr. Turner has worked abroad with teams in Shanghai, China, traveling back and forth frequently up to 15 times per year. There he worked with key technology executives, clients, and partners in the Asia Pacific region.

Prior to Parallel 6, Mr. Turner worked in Silicon Valley where he held many roles including the Vice President of Operations at Liberate Technologies, Vice President of Operations at DemandTec and Vice President of Technical Operations at MobiTV.

Additionally he has served in multiple capacities as a Board of Director for technology companies both in the U.S. and abroad. Mr. Turner is a former US Marine and US Veteran. He is fluent in Spanish and conversationally adept in Mandarin. He holds a BS in Economics and a MS in Information Systems from Louisiana State University.

Mr. Turner can be contacted at 858-598-4604 or dturner@parallel6.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.