Editorial Board   Guest Author

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.

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

Mr. Punyapu can be contacted at +1 517-830-2466 or apunyapu@cvent.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.