David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Amazon Fire Phone Should be a Laptop

I’ve written a lot of headlines in my life but this one is among the oddest. Why on earth does a phone...

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Apple Pay Vs. Google Wallet

Replacing credit cards can likely only be done if the new system is dead-easy to use and it moreover has to be...

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Signaling Offers Great Differentiation for Mobile Value-Added Service Offerings

We’ve all heard that some Value Added Services (VAS) revenue such as Short Message Service (SMS) are starting to decline in...

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Birdstep Improves Wireless User Experience, Reduces Churn

A smartphone user can get tripped up easily when in motion as today’s smartphones look for WiFi networks to connect to and...

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Sonos BOOST, For Music in Tough to Reach Places

I’ve been using Sonos as an in-home streaming solution for many years and since it relies on WiFi it provides infinite levels...

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IOT tests do NOT tell the whole story

Service providers typically have infrastructure from multiple vendors installed in their networks.  Mostly this is by design since they don’t want...

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Notes from Connections 2014 Part Deux

More notes from BSFT Connections 2014 in the desert by friends of my at the show. These notes are from ANPI's...

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Ham, Fettuccine and FiOS

October 25, 2010

After being on the road for 11 of the last 12 days, I was looking forward to cooking again. However, I would be remiss if I did not describe our last meal in New York City. I was anxious to rest our last night and was planning on having an "acceptable" dinner. As I explained that to my wife a woman overheard me and commented that an "acceptable" meal seemed boring. I quietly agreed and sought out assistance over the web for a final Italian meal that was within walking distance of Times Square, not in Hell's Kitchen and not a tourist stop.

Porchetta and Interop 2010

October 20, 2010

After a train trip to conduct business with TMC in Connecticut, I thought I may as well have pre-dinner appetizers at the Oyster Bar in Grand Central Station. After 16 oysters from all over North America and sea urchin, my appetizer kind of wiped out my desire for an entrée. Tuesday was better with two new locations found. Lunch was at a small takeout eatery called Porchetta.

Veal Valdostana and Traffic Pumping Update

October 19, 2010

I didn't cook this weekend as we spent the time in New York City. It's an eating vacation. Walking and window shopping are interrupted by dining adventures both planned and serendipitous. Day one was at the Stage Deli across from Madison Square Garden. The Stage deli delivered a good and simple deli meal with a very good version of Manhattan clam chowder.

Making Lemonade or M&A

October 15, 2010

For the months it took to reach a definitive agreement to merge between Broadvox and Cypress Communications, those of us in the know knew that silence was important. When one my direct reports figured out we were performing due diligence and engaging in merger and acquisition discussions, it became a question of making "lemonade". I thought the word fit the effort as our desire was to create something new from separate elements and it rhymed (somewhat) with M&A.

Merging Cypress and Broadvox make fantastic lemonade.

Risotto and Leadership

October 13, 2010

Last weekend I cooked every day. This weekend, I only cooked on Sunday. My wife made a very nice pasta with tuna dish Friday. Saturday, we ate out and that left Sunday.

There is No I in Team

October 13, 2010

We are in Cleveland holding our quarterly sales meeting. It's an exciting week as we celebrate nearly 40% growth year over year and a record number of turn ups. However, the question that I wanted to address this week was whether building a sales team was important. Selling is an individual sport more similar to golf than football.

Risotto with Asparagus and Artichoke Hearts

October 12, 2010

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 3 ounces asparagus, 1 inch dice
  • 3 ounces artichoke hearts, inch slices (frozen is preferred over canned)
  • 1 Serrano pepper, seeds removed, finely chopped
  • 1 garlic clove, minced
  • teaspoon Kosher salt
  • teaspoon freshly ground black pepper
  • 1 cup Arborio rice
  • cup dry white wine
  • 3 cups chicken broth
  • 2 ounces grated Parmesan cheese, approximately 1/2 cup
  • cup heavy cream

Directions

In a small pot heat chicken broth to simmering.

In a 3 quart saucepan over medium heat, add the olive oil and butter. Add the shallot, asparagus, artichoke hearts, Serrano pepper, garlic, salt and pepper.

Risotto and Leadership

October 12, 2010

Last weekend I cooked every day. This weekend, I only cooked on Sunday. My wife made a very nice pasta with tuna dish Friday. Saturday, we ate out and that left Sunday.

The Legend of Telemarketing

October 6, 2010

I arrived at IT EXPO Monday morning with a very busy schedule. I was on three panels on Monday along with a video interview. On Tuesday, I represented Broadvox on three additional panels, one solo presentation, press interview, new product interview, and best of show interview. The work was necessary because Broadvox had a number of announcements to make.

Pumping up Meatloaf and Traffic

October 4, 2010

Every dish I made this weekend could have been the recipe of the week. However, on Friday, I decided that the winning dish would be something I have never made, usually did not like and never understood. My decision was based upon my wife's love for the dish, its perception of being one of those comfort foods and the challenge to update something so iconic. However, I needed back up dishes in case I failed.

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