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  • Members Only: 2018 HFTP Compensation and Benefits Report

    By Tanya Venegas, MBA, MHM, CHIA. Results to the biannual survey conducted by Hospitality Financial and Technology Professionals (HFTP). Information includes data on compensation and benefits trends for finance and technology professionals in the club and lodging industries.

  • Primary Club Metrics

    Survey results identify which metrics are most often used to determine performance. By Agnes DeFranco, Ed.D., CHAE; Tanya Venegas, MBA, MHM, CHIA; and Amanda Belarmino

  • Introducing 'Your HFTP': An Updated Online Interface for HFTP Members

    HFTP is excited to announce the newly updated “Your HFTP” online account portal. “Your HFTP” allows you to successfully manage your HFTP membership online. This refreshed online interface looks and feels just like the HFTP website and (better yet) is mobile-responsive.

  • HFTP GDPR Guidelines: Hospitality Guest Registration Cards

    This document offers recommendations for guest information collection on the guest registration card along with consent for use. It can be used as a guideline for loyalty cards, health data, export of data outside of the EU, privacy policies and direct marketing.

FoodMaven Expands and ONE65 of a Kind

Modern Restaurant Management·22 October 2018
FoodMaven Expands to Dallas-Fort WorthColorado-based FoodMaven plans to expand to Dallas-Fort Worth as their first out-of-state service area. The startup offers an enlightened and sustainable way to source food by providing an innovative online marketplace and rapid logistics.

ProStart, RAMW partner to teach students at 3 D.C. schools

mycloud HOSPITALITY·22 October 2018
The National Restaurant Association Educational Foundation’s (NRAEF) ProStart program is now taught in Washington, D.C. The two-year program, which offers instruction in culinary arts and restaurant management skills to high-school students, debuted in September at three schools in the District: Roosevelt, Roosevelt S.T.A.Y. and Ballou.

From Gridiron to Coffee Grinder, Aggie Defensive Back / NFL Pick Floyd Raven Brings "Last Shot Xpresso Coffee" to Doug Pitcock '49 Texas A&M Hotel and Conference Center

Hotel Online·22 October 2018
College Station, Texas, October 2018 … From the legendary playing fields of Aggieland to the NFL and back again, defensive back, former Texas A&M student, NFL player and coffee magnate Floyd Raven has come full circle. At age 25, the young entrepreneur has kicked off the latest outpost of his coffee company, Last Shot Xpresso at the new Doug Pitcock ’49 Texas A&M Hotel and Conference Center (www.TexasAMHotelCC.com), that opened recently on the Texas A&M campus.

What Do Sugarfina's Bento Box, the Heinz Dip & Squeeze and the Pepperidge Farm Goldfish Have in Common? Design Rights

Modern Restaurant Management·22 October 2018
You are probably familiar with using trademarks, trade secrets and even utility patents to protect culinary innovations. But, you might be surprised to learn that many companies also turn to intellectual property rights to protect the appearance of their food products and packaging—specifically through design patents and trade dress rights.

Boosting Customer Retention (Infographic)

Modern Restaurant Management·22 October 2018
According to the U.S. Commerce Department’s most recent report, spending at restaurants has gone up by 25.3 percent over the last several months, the fastest gain in spending since 1992. That’s great news, but at the same time, competition to attract new customers is getting more competitive than ever. That is why it’s so crucial to retain your existing customers, who on average spend 31 percent more than new customers and also end up being your best word-of-mouth marketers.

The Student Becomes the Teacher: Reverse Mentoring for Millennials

mycloud HOSPITALITY·22 October 2018
“Experience is the best teacher.” Really? The expression may apply to school yard lessons, but definitely not to reverse mentoring. In recent years, leading food & beverage employers have begun realizing the benefits of “mentoring up” – in which high-performing (albeit less-experienced) professionals mentor senior managers or executives.

SevenRooms gets voice tech boost from Amazon Alexa Fund

PhocusWire·22 October 2018
SevenRooms has received investment from Amazon's Alexa fund to develop voice-enabled technology for restaurants. The company, which specializes in front-of-house technology, will use the Alexa Skills Kit to develop a skill enabling restaurants to incorporate voice into day-to-day operations.

Beyond Rooms: Applying Yield Strategies to Hotel F&B Revenue

mycloud HOSPITALITY·22 October 2018
Hotel owners and operators have long used yield management to optimize room revenues. For instance, it's considered smart business for reservations to decline a booking for a one-night stay on Tuesday, even when a room is available, if forecasts indicate that someone else is likely to want that room for Monday through Wednesday.

SLH Serves Up Global Recipes, with a Dollop of Luxury

hotelbusiness.com·Requires Registration ·21 October 2018
What’s cookin’? Small Luxury Hotels of the World’s new cookbook seeks to take foodies on a global journey via recipes handpicked from the brand’s talented chefs.

Le Berceau des Sens: EHL's gastronomic restaurant

EHL Blog·20 October 2018
Part of the prestige of the Ecole Hoteliere de Lausanne is the excellence of a restaurant open to the public. Following a period of change, Cedric Bourassin has taken over the reins of the cuisines, surrounded by a host of professionals capable of the best.

MRM's New & Notable: A Glimpse at the Future of Food and a New Era in Hot Cups

Modern Restaurant Management·19 October 2018
FoodBytes! NYCDisruptive sustainable food and agriculture entrepreneurs showed the audience what the future of food could look like at FoodBytes! NYC, top photo. SomaDetect, Winnow and Wasteless took home the three top awards for their cutting-edge technologies – aiming to reduce food waste throughout the supply chain and produce better quality milk.

UNWTO Launches First Global Gastronomy Tourism Startup Competition

UNWTO ·19 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.Sustainability and technologyStartups are invited to pitch business models that are related to sustainability, respect the value chain, offer an authentic and coherent narrative, and add value to cultural and local heritage.The winners of this competition will have the opportunity to present their projects at the 5th World Forum on Gastronomy Tourism (2-3 May 2019, San Sebastian, Spain), with the possibility of receiving personalized consulting and mentoring from the BCC experts of project accelerator Culinary Action!Full information on the terms and conditions are available at https://www.gastronomytourismventures.org/.

MRM Franchise Feed: Donatos Celebrates Diversity and New HQ for Miami Grill

Modern Restaurant Management·19 October 2018
Industry Legend DiesDavid Schippers, the man who inspired the brand identity of Erbert & Gerbert’s Sandwich Shop, succumbed to his battle with cancer at the age of 88 on Friday September 28 surrounded by his family. David was the creator of the brand’s beloved characters, brothers Erbert & Gerbert, as well as the Friends the pair met in their storybook travels.

Recipe: Vegan Beet "Pastrami"

Hotel F&B Observer·19 October 2018
In March, the AT&T Hotel & Conference Center at the University of Texas at Austin opened its 30,000-square-foot expansion—the culmination of a four-year project. Watch for our full profile of the revamped property's F&B capabilities in the November issue of Hotel F&B.

Fearing the Gen Z 'Labor Crisis?' Highlight the Human Element

Modern Restaurant Management·19 October 2018
According to a study conducted by NRAEF, the restaurant industry is facing an imminent Gen Z ‘labor crisis’: “In the next 10 years, we’re going to create 1.6 million additional restaurant jobs in this industry,” Executive Vice President for NRAEF, Rob Gifford said. “And yet, the population we are dependent upon to fill those jobs historically will decline by 1.3 million. So, if you think it’s bad now – if you think the fight [for] talent is difficult now – it is going to get even a lot worse.”

Building a Successful On-Premise Beverage Program

Modern Restaurant Management·19 October 2018
With the holiday season just around the corner, a peak period for on-premise wine and spirits sales, the time is now for restaurants and bars to get their beverage programs ready. On-premise retailers must learn to leverage their beverage programs because if they are successful, not only will they increase traffic and profits, but the margins can help them subsidize other costs in the business that drive overall value.

A chef wears many hats

mycloud HOSPITALITY·18 October 2018
When you hear ‘Executive Chef’ the likes of celebrity chef Pete Goffe-Wood or the renowned Jamie Oliver spring to mind but this title, certainly at hotel level, whilst essential, is a rather unobtrusive, often thankless job that comes with very little celebrity status.

9 Nibble-Worthy Food Tours

mycloud HOSPITALITY·18 October 2018
If the way to your group member’s hearts is through their stomachs, they’ll fall in love with these nine cities. These delicious places offer tours to taste the town.

First Global Gastronomy Tourism Startup Competition Launched

UNWTO ·18 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.

OpenTable Pilots Centralized Reservations for Hospitality Groups on GuestCenter

OpenTable, Inc. ·18 October 2018
OpenTable, the world's leading provider of online restaurant reservations and part of Booking Holdings, Inc. (NASDAQ: BKNG), today unveiled the pilot of a new centralized reservation feature for restaurant groups within its flagship product, GuestCenter. This new reservation view is the first in a suite of features designed to streamline operations through group-level tools for planning, management, and business intelligence; all in one dedicated group platform."We've listened to our restaurant partners, observed a growing need to centralize operations, and understand the increasing pressures of managing the bottom-line in today's food and beverage industry. Elevating levels of hospitality while increasing operational efficiencies is our shared goal, and we are pleased to announce that operators can now do this with greater ease within GuestCenter," said Jon Morin, Senior Director of Product Management at OpenTable. "With a central platform to manage and monitor reservations and new group-level metrics and features, the feasibility of moving to a centralized operating model just got easier for all groups."This GuestCenter group platform works for a wide-range of hospitality groups, from sister-restaurants and multi-unit brands, to nationwide restaurant chains, hotels and resorts. The new features provide these groups with a top-down view of their overall operation, a way to manage user access at the group level, and view and book availability across all restaurants."The ability to manage our restaurant operations all in one place within GuestCenter at both the restaurant level and group level is essential for us to understand our operation at any given time," said Giselle Constante, East Coast Reservations Manager, Nobu. "The intuitive layout of the centralized reservations feature allows us to cross-sell between restaurants and very quickly see what availability they have, which is really helpful for us to run more efficiently."This collection of features will allow operators to seamlessly flow between group and restaurant-level views, book and cross-sell availability across all restaurant locations, easily manage guest profiles and reservations, control user access to both restaurant and group features, and run group-level reports on more than 50 distinct data points.Barbara Lynch Collective, Boka Restaurant Group, The Broadmoor, Farmers Restaurant Group and Nobu Restaurants are just a few of the groups already using these new features.

Why Restaurant Systems Fail

The Restaurant Expert·18 October 2018
I meet so many restaurant owners who really want to make systems work in their restaurant, yet I see failure with systems all the time. So, how can a restaurant systems guy admit that sometimes restaurant systems fail? Because I know why restaurant systems fail and it has nothing to do with the systems.

Essentials of Restaurant Data Security: Safe Data Management

Modern Restaurant Management·18 October 2018
Owning a restaurant can be challenging juggling suppliers, staff, food, and customers. Along with all the other details of owning and running a restaurant you also have to be aware of data security and ensure that your restaurant passes muster. If you are like most business owners that know a lot about the restaurant business you may not be tech savvy and know how to protect yourself, your business or your computers from hackers and cyber-criminals. A data security breach could affect your reputation and your viability as a trusted place to go.

Alexa Fund's First Restaurant Tech Investment and ORDER. EAT. PAY.

Modern Restaurant Management·17 October 2018
OpenTable unveiled the pilot of a new centralized reservation feature for restaurant groups within its flagship product, GuestCenter. This new reservation view is the first in a suite of features designed to streamline operations through group-level tools for planning, management, and business intelligence; all in one dedicated group platform.

Booze-Free Fun

Modern Restaurant Management·17 October 2018
Williamsburg’s Listen Bar founder Lorelei Bandrovschi became frustrated with a nightlife that implies drinking by default. She decided to create a space built for the not-drinking experience, rather than leaving it as an afterthought.

Premier Inn Owner Whitbread Under Pressure From Short Sellers

mycloud HOSPITALITY·17 October 2018
With the sale of Costa Coffee to Coca-Cola moving ahead, the focus shifts to Whitbread's Premier Inn brand. Investors will want to know exactly what it plans to do with the $4.4 billion the disposal will raise.

Perfect Examples of VIP Experiences to Provide for Your Guests

Horizon Hospitality Blog·17 October 2018
You want to provide each of your hotel or resort guests a memorable experience, but you know that attracting high-end guests means taking it to the next level. Plush surroundings, high thread-counts sheets and customer service that goes above and beyond are only the beginning. Here are a few ideas to make your guests feel like VIPs.

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