Editorial Board   Guest Author

Mr. Heung

Tony Heung

Senior Director Global Product Management, Exceptional Innovation

Tony Heung joined Exceptional Innovation Inc (EI) as Senior Director Global Product Management based in the head office in Westerville, Ohio in 2016.  Mr. Heung is responsible for product management of EI networking products with  a focus on iQ internet product.  He is also responsible for network requirements for all iQ products. 


Mr. Heung previously held a number of increasingly responsible positions at Quadriga Worldwide (acquired by EI) for over 14 years. His last position held at Quadriga was the Director, Business Development - Internet, Networks and Infrastructure.  He was responsible for the company's network strategy and growing the networking business globally.

Mr. Heung has brought to EI and Quadriga extensive knowledge of and experience in wireless and wired networking, security and global network infrastructure and with his team has been responsible for the introduction of Cisco and HP Networks as well as IP over Coax solutions installed globally. Immediately prior to joining Quadriga, Mr. Heung was based in Auckland, New Zealand and held a position at the technical team of Gen-i later acquired by New Zealand Telecom.

Mr. Heung received his B.E. (Hons) degree in Engineering Science from the University of Auckland.  He also received his M.E. degree in Biomedical Engineering from the University of Auckland where he received a scholarship with a specialization in computational technique on multiple sclerosis research. Mr. Heung is also the early adopter of the CISSP (Certified Information Systems Security Professional) and has been certified since 2002.

 

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

Mr. Heung can be contacted at 614-890-6090 or theung@exceptionalinnovation.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.