Editorial Board   Guest Author

Mr. Langston

Andy Langston

North America Enterprise Account Manager, Aptilo Networks

Andy Langston as North America Enterprise Account Manager works across North America to bring Aptilo's extensive experience in Wi-Fi service management to enterprise customers.

As evidenced by his numerous years of work in the engineering field, Mr. Langston has always shown a passion for understanding technologies and for helping companies find innovative solutions to their specific needs.

Mr. Langston has been in the wireless networking industry for more than 10 years, working for multinational corporations in account management and business development. His background in the enterprise WLAN space includes more than six years with Samsung and Motorola.

Mr. Langston's experience includes working with Fortune 100 companies, and spearheading channel development, marketing, and new business launches. He has earned several higher education degrees. He holds a degree in mechanical engineering from Auburn University. He also earned an MBA from the University of North Carolina at Chapel Hill.

Aptilo Networks is a leading provider of carrier-class systems to manage data services with advanced functions for authentication, policy control and charging. Aptilo Service Management Platform™ (SMP) has become synonymous with Wi-Fi service management and Wi-Fi offload in large-scale deployments with 100+ operators in more than 75 countries, and is a critical component of Wi-Fi calling and IoT.

Please visit http://www.aptilo.com for more information.

Mr. Langston can be contacted at +1 972-767-6901 or andy.langston@aptilo.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.