How are we already in mid-November? Did 2011 just fly by us or what? As we approach 2012, I will be celebrating my fourth anniversary with SoftLayer in our Seattle data center. Seattle was SoftLayer’s first data center outside of the Dallas area when it opened four years ago, and since then, I’ve seen the launch of Washington D.C., the Dallas HQ + DAL05, San Jose, Singapore and Amsterdam … while adding a few data centers in Houston and Dallas after the merger with The Planet last year. We’ve gone from ~15,000 servers when I started to around 100,000 servers in 13 data centers with 16 network PoPs on three different continents around the world. It’s safe to say we’ve grown.
In the four years since our Seattle facility launched, over 60% of our original team – the folks our Dallas team trained – are still here. Being part of such a huge team and watching the SoftLayer roll out data centers around the world is exciting, and seeing our customers grow with us is even better. In the midst of all of that growth, our team is always trying to figure out new technologies and techniques to share with customers to help them meet their ever-evolving needs. The goal: Give our customers total control.
One great example of this focus was our recent launch of QuantaStor Storage Servers. We teamed up with industry leader OS Nexus to bring our customers a production-ready mass storage appliance with a combined SAN and NAS storage system built into the Ubuntu Server and provides a number of system features such as snapshots, compression, remote replication and thin provisioning. A customer could use this in a number of environments from virtualized systems to video production to web and application servers, or as a backup based server. If you’re looking for a mass storage system, I highly recommend it.
If we’ve grown this much in my first four years, I can only imagine what the business will look like four years from now. A SoftLayer data center on every corner? Maybe we can get PHIL to figure out how we can put a SoftLayer pod in the space normally occupied by a coffee shop … making sure to keep as much coffee as possible, obviously.