#VICE RESTAURANT FREDERICK MD SOFTWARE#
#VICE RESTAURANT FREDERICK MD PROFESSIONAL#

“She will bring incredible expertise to her new role, and I am sure she will serve as a thought leader for her team and the employees she will directly oversee.” continued Haytac. “We are thrilled to bring Daymion into our organization,” says Onur Haytac, LINGA’s founder and chief executive officer. She also has a bachelor’s degree in English Literature from the University of Florida.ĭaymion will lead the direct-to-market LINGA sales team and directly support the efforts to sell LINGA rOS in the restaurant and retail markets. She earned her MBA from The Crummer School of Business at Rollins College.

#VICE RESTAURANT FREDERICK MD SOFTWARE#

Phelps has been featured as a webinar guest speaker with publications in RIS News and Startup Nation, where she has focused on translating retailers’ operational requirements into software automation.

#VICE RESTAURANT FREDERICK MD PROFESSIONAL#

Phelps’ professional software sales career began with Radiant Systems (a division of NCR) and led to Microsoft Retail solutions and Springboard Retail. Daymion was most recently the Director of Sales for Heartland Retail, where she focused on providing point-of-sale solutions to growing small business, mid-market and enterprise retailers. Phelps brings more than 20 years of retail automation solution sales and consulting experience to LINGA with a deep background in the Point-of-Sale, SaaS and Payment Solutions industries. If in Fredrick and in search of a great evening out.look no further.NAPLES, FL – LINGA rOS, the all-in-one cloud-based restaurant operating system provider, has appointed Daymion Phelps as the new Vice President of Sales. glad to see some things haven't been forgotten and the restaurant is spotlessly clean from bar to bathrooms and restaurant. The tables are covered with white tablecloths. The staff is efficient and available but quietly blend in well among the surroundings. They actually have Blanton's available as well as many varietals of wine by the glass all very reasonably priced.įood: The Duck & Rack of Lamb were perfectly cooked and the broth for the mussels sufficiently reduced to provide bursts of flavor for crostini dunking.Ītmosphere: The room is comfortably calm but not too quiet. Libations: A well-honed selection of whisky types and wines. Each has an innate ability of knowing when to infuse a little of their personality and how not to be intrusive on the evening. Cutlery was placed and removed on schedule. If my next visit is half as nice as last nights I would leave wonderfully satisfied. What an elegant touch that was greatly appreciated. Not knowing me from Adam, they decided on their own our experience would be enhanced by providing a couple flutes of sparkling wine on the house without making a big deal. seriously vested in every table.not just their own. The staff works as a team as they appear to be. It is a rare feat to find a spot where service, management, atmosphere, food and libations are SO in-tune and intertwined to provide a fully satisfying experience.

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