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The event is positioned as knowledge-sharing infrastructure for the industry rather than a SOFTSWISS sales platform. With SOFTSWISS positioned as host rather than presenter, the focus stays on where senior technologists think the industry should be putting its investment and attention over the next six to twelve months.
Dunn pointed out that ICE saw the same demand last year, with the Innovator Challenge alongside Microsoft and keynotes from the likes of AWS and Huawei.
This year, the team is responding with a new initiative, Hall 7. The launch of Hall 7 represents a stronger platform to drive the next phase of iGaming innovation.
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Citing U.S. code, the gaming company is pushing for an inter parties review while requesting that the board find the 18 claims in question “unpatentable.”
Patent squabbles, including those pertaining to geolocation services, aren’t unheard of in the online gaming space. How things shake out in the Cantor Fitzgerald/DraftKings spat remains to be seen, but it’s possible the deck is stacked against the gaming company.
The Commerce Department has jurisdiction over the USPTO, meaning Lutnick is the boss of the USPTO Director John Squires. Squires, who became 60th director of the USPTO a year ago, has been publicly effusive in his praise of Lutnick.
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Stix Asia—the 18,000-square-foot food hall replacing the former Sundry food hall at UnCommons in southwest Las Vegas—announced its first three restaurants this week, all of which began in Tokyo: Ginza Bairin, founded in 1927; the Ramen Bario ramen spot; and Nanamusubi. The food hall is expected to open over the winter with a dozen concepts representing cuisines from around Asia.
K Ssam Bap—a Korean restaurant in the mini-mall at 3909 W. Sahara Ave.– was reportedly closed by the Southern Nevada Health District (SNHD) for the second time since it opened just a year ago.
According to SNHD records, a routine inspection on Thursday, Sept. 10, cited the establishment for 16 health violations resulting in 58 demerits. Infractions included improper food cooling, un-sanitized food contact surfaces, improper storage temperatures, and adulterated or spoiled food items.
