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Occasional Contributor I

[WEBINAR] Aruba Networks: Re-Imagining the Workplace

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Re-Imagining the Workplace: A Three-Phase Journey

In our current environment, change is swift. The way we think about the workplace has fundamentally changed. As we consider a return to the physical office or campus, insight into who users are coming into contact with and where they are congregating is critical to understand.

Let Aruba Networks and Integration Partners help you and your business thrive in the new normal. Attend and learn all about a three-phase journey to the new workplace with Remote Access solutions & Contact Tracing as the cornerstones to help you get there.

For the Hybrid workplace to thrive, implementing a Contact Tracing strategy is paramount. Whether you leverage existing infrastructure, or install new, solutions from Aruba Networks will ensure a quick deployment, will address challenges related to ongoing manageability, and hedges risks related to user behavior.

 

Phase 1: Business Continuity

Enable secure work from home solutions to replicate the corporate office environment which includes easily installed remote connectivity, corporate security to enforce policy, centralized management, and enterprise scale.

Phase 2: Return to the Office

Establish employee confidence through enhanced health and safety processes which will ensure personal security and privacy, leverage your current infrastructure, maximize limited budgets.

Phase 3: The Hybrid Workplace

Blend the home and in-office experience where traditional office space transitions to more on-demand and modular spaces, focus on “touchless” & autonomous workplace technologies, increase collaboration between facilities and IT teams.

 

After the Webinar…

Join us for an Exclusive Conversation with World Renown Chef – Richard Blais!

Richard Blais is a successful chef, restaurateur, James Beard-nominated cookbook author and television personality. Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Blais went on to graduate from the Culinary Institute of America and train at The French Laundry, Daniel, Chez Panisse, and el Bulli.

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