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  • New Global Directors Join the 2018-2019 HFTP Board

    The HFTP 2018-2019 Global Board of Directors was installed during the association's 2018 Annual Convention and introduces new directors Toni Bau, Carson Booth, CHTP and Mark Fancourt. These extensive director profiles give insight into the distinguished professions and personal goals of HFTP's newest association leaders.

  • 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.

Developing a concept with blood, sweat and expertise

Savvy IQ ·2h
Growing up in a family who owned and operated a fast food business, I spent most of my early years working in the family business; from weekend shifts during school term and remembering my school holidays as days in the shop rather than on the beach. Unknowingly I was learning valuable lessons in business operations and management. When completing high school, I continued to work in the family business for some time, whilst studying part time to obtain the theoretical techniques in business which I felt were missing. I finally moved away from the family business and began developing a career in the hotel industry, focusing on F&B. With the ten years of experience I gained, my life savings, and a loan from the bank which my parents were kind enough to guarantee, I decided to open my first cafe. Having a strong eagerness to succeed, an entrepreneurial approach, much motivation, lots of hard work and initiative, the small cafe business grew to a company of twelve restaurants, cafes and retail over a six year period. Three restaurants were accoladed with a one hat rating (Michelin star equivalent in Australia), which I was most proud of. In a quick paragraph, it sounds quite simple, however there were so many factors to obtaining this achievement and success; a great team, an open mindedness, many long hours and stress and most importantly, creative ideas.I later sold the company, and utilised my education, sixteen years hospitality experience and proven track record, to spend the next ten years travelling the world and working in some of the m ost amazing cities at senior level for some great company's. The past ten years has been much about advising and strategizing for companies and individuals; implementing, developing and creating cool concepts globally; and managing organisations with many talented individuals. Savvy IQ (the consulting company I founded), creates concepts and advises in operations on a regular basis to many restaurant groups, hotel chains and small and large businesses. After much advising and a long pause in self-employment, I decided to step back into ownership and implement everything I have been mentoring others. Hence the birth of Bao & Bing in Marylebone, London.I discovered an Italian deli/cafe in Marylebone that was on the market which I managed to turn it into a Taiwanese restaurant in just under ten weeks; which was a challenge to say the least. Now with three weeks of trading, we have been blessed with success and the feedback has been amazing. Everyone is rav ing about the food, the service is on par, the ambience (lighting and music) is exciting and we have created a cool, fun vibe in a neighbourhood that was crying out for something different. The systems (POS, HR, Cost control etc) all running perfectly. The social media is exciting and the reviews have been great. So why is that so? The idea, passion and hunger to succeed was there, coupled with personally touching all aspects of the concept; from design, food, uniforms, lighting, music choice, strategy, IT etc etc....... And all on a budget!Where are we now? We are developing phase two of our menu. Adding our specials that will launch in the new year; creating our secret menu dish which is revealed to guests with a code word written in Mandarin on a light-box on the wall; planning the launch of our prosecco bao brunch; And in the first quarter of 2019, we will launch our breakfast offering. Constant innovation, development and creativity.Creativity breeds excitement and innovation. Constant development and the need to keep touching the business personally. How did we create Bao & Bing?First of all was to let the creativity flow. I had to develop a concept where the gap in the market existed. The need to consider a cuisine that is well renowned for its flavours; and above all, develop a price point so that the venue could become an affordable everyday dining experience; whilst considering a simplified model for operations, cost management and scalability.Ideas were thrown around our 'Savvy IQ think tank', from Cuban, Mexican, Chinese, Italian, Indian; and then together we redefined every cuisine idea to specific localised regions of each country. But then it came to me! I travel to Taiwan regularly, I love the food, I love the culture and I am passionate about the country. Most probably heavily influenced from the beautiful Taiwanese girl I married ten years ago, who I now have two fun loving kids with. Now it was time to develop the idea further and create the concept.To begin, I considered a simple formula many of you may know and one I have lived by: Good food, good service, fun ambience all at the right price. So here are some points on how to develop and create ideas.Write ideas down straight away when they come to mind. In this day and age where we carry our smartphones everywhere, we can take pictures, write notes and record ideas. I have lost so many ideas in my time; and am reminded of them after I see it again a second time round; most times it's too late to use. I now tend to use Pinterest to grab ideas for lighting, finishes, decor, food and beverage; And I look at what attracts me to a picture and constantly update my boards. So begin the concept creation by collating as many inspirations as possible through your travels, the internet or any other form that inspires you.In Bao & Bing, we have a 'Bingo Wh eel'. When your bill arrives, the customer picks a number between 1 and 90 for the chance to have the check on the house. Was it my idea? No. I noted a similar game in an Italian concept during my travels in Beirut. The restaurant used a container with 90 balls, and the game was called tombola. The numbers were shaken in a container and you had a chance to have the meal on the house. it was all very subtle when the waiter came about and there was no real impact from this great offering. My part was document this great idea, for a potential later use. So what did we do differently? We made it a little more exciting. We invite the guests to come to the bar where the Bingo wheel is sitting in top of an old stereo and ask them to pick a number between 1 and 90. When the customer comes to the bar, we turn on the stereo to play an old Taiwanese song (quite loudly to gain attention of the other guests) and slowly spin the wheel. I have never seen so many people happy to see the bill arrive!Stop doing the same thing over and over. Focus on doing something different. Not to say you should not practice and implement everything you have learnt or been taught. However, as I previously mentioned my initiation into the hospitality industry was through my parents business. I soon realised after working in the hotel industry and studying management, that there were many ways my parents could have of improved their business model. Not to say they were not successful, but they did the same thing day in day out for so many years and could have possibly grown their business further if they perhaps made some changes. Look at the success stories in life and in business and put together a pool of items that will make your concept successful. Ideas are always recycled, amended and perfected. But there is always a starting point that sparks the idea. Use people around you to bounce ideas. At Savvy IQ, we have a regular think ta nk on ideas for different focuses. Be it concept creation, marketing, IT systems, business development or just a general catch up as to how we can do things better. In these meetings I have been the developer of many bad ideas; however, around a group of talented people, we have turned an initial not so good idea into an amazing idea. Sometimes it requires a spark to get things going. Everyone involved in generating ideas should know everything about the brief. Do not hold anything back and be transparent. Even if there's something that you think is not relevant, it still should bel included to get ideas moving.Read magazines, articles and industry news. Reading is the best way for creating new thoughts and stimulating great ideas. I constantly read and I subscribe to many publications. Even when I am time poor, I make an effort to skim through magazines or articles on the web. I have added business books to my routine over the years, which has helped me learn more and expand my way of thinking. Try and make time for reading. I am just as guilty as the next person with distraction of social media. However, put a pause on the social media an you'll find plenty of thought stimulation with a book.

Hachis parmentier: EHL students R&D adapted recipe

EHL Blog·9h
During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

2019 Food & Beverage Career Planning: Succeed by Understanding Workplace Realities

Kinsa Group·10h
Will 2019 be your year for a raise, promotion or a new job? It depends on what road you take. Yes, the food & beverage job market is hot right now, but the employment landscape is evolving rapidly. To keep your career on track during the year ahead, use these tips from our food & beverage recruiters to navigate the realities of the modern workplace.

NRA Survey: Craft, Artisan, and Locally Produced Beverages to Lead Beverage Trends in 2019

Hotel F&B·14 December 2018
Beverages are going to make a splash in 2019 according to early results from the National Restaurant Association’s annual What’s Hot survey. Craft, artisan, and locally produced beverages, such as wines and spirits, are on tap as the industry’s number one alcoholic beverage trend next year, the Association’s survey found.

Determinants of success of restaurant crowdfunding

mycloud HOSPITALITY·14 December 2018
This study explores the determinants of restaurant crowdfunding success, inspired by success determinants found in independent restaurant literature. The results indicate that community orientation, images that show elements of the restaurant concept, and frequent communication with funders are key drivers for success. We conclude that restaurant entrepreneurs who show that their project benefits the community where they operate, provide constant updates that maintain project interest, and are responsive to funders’ comments are more likely to succeed in reward-based crowdfunding.

Millennial Diners Are Driving Demand for American Lamb

Modern Restaurant Management·14 December 2018
A look at the menus of many pioneering and on-trend restaurants across the U.S. – from fast casual to ethnic fusion and fine dining – and it becomes clear, American lamb is on the rise.In fact, according to American Lamb Board, appearance of lamb on restaurant menus is up 14 percent over the past 10 years and much of this is driven by more casual restaurants where lamb placement on menus is up 39 percent in quick serve restaurants and 58 percent in fast casual restaurants.

Starbucks Announces Expansion of Starbucks Delivers in U.S. and China, First Virtual Starbucks Store in China

Hospitality Technology Magazine·14 December 2018
Following a strong fiscal fourth quarter and a year of streamlining to focus the company for growth, Starbucks hosted its biennial Investor Conference today in New York City. Chief executive officer Kevin Johnson and other members of Starbucks leadership team updated investors and analysts on the company’s strategic priorities as it aims to expand its retail store portfolio by approximately 6% to 7% net new units and grow same store sales by 3% to 4%, globally, each year while continuing to invest in its partners and elevate the Starbucks Experience.

JFC & Smashburger Announce Key Strategic Senior Management Changes Leveraging JFC Majority Ownership

Hospitality Technology Magazine·14 December 2018
Jollibee Foods Corporation (JFC) and Smashburger® announced key senior management changes reflecting the anticipated synergies between the two entities predicated on JFC's newly acquired majority interest in Smashburger®.

Enjoy Bespoke Private Dining Experiences

Hotel F&B·13 December 2018
Radisson Blu Edwardian, Hampshire is proud to present the very finest in private dining experiences in the heart of London’s West End.

Data-Driven Customer Service Tips for the Restaurant Industry (Infographic)

Modern Restaurant Management·13 December 2018
These days customer service is an integral part of any successful business. But, almost nowhere is it more important than in hospitality.Most successful restaurant managers will tell you that customer service comes into play almost every day. From making customers feel relaxed and at home in your establishment to diffusing an angry customer, customer experience is of the utmost importance.

SevenRooms Announces Continuation Of Partnership With American Express

SevenRooms, Inc. ·13 December 2018
NEW YORK (December 13, 2018) -- SevenRooms, the all-in-one reservation, seating and guest management platform, today announced an expansion of their relationship with American Express to help provide UK Platinum Cardmembers with access to restaurant reservations across the globe, all within the American Express mobile app.The SevenRooms integration into American Express' new digital reservation service enables UK Platinum Cardmembers to quickly search and instantly book reservations at hundreds of American Express Global Dining Collection partners worldwide, and even more restaurants nationwide in the UK. This partnership builds on an existing relationship with American Express and its Platinum and Centurion Dining Concierge, whereby SevenRooms provides quick and seamless access to global reservation inventory for Platinum and Centurion Cardmembers."Having enjoyed collaborating with American Express for almost five years, we're excited to expand our successful partnership through this new integration into their UK mobile app, bringing ease of booking to UK Platinum Cardmembers," said Joel Montaniel, CEO & Founder at SevenRooms. "Through our partnership with American Express, we are driving further value for our hospitality and restaurant partners by opening a direct, mobile booking channel for American Express' premium Cardmembers who enjoy dining at premier restaurants around the world. We look forward to the year ahead as we continue to add more restaurant inventory, and bring more value to American Express Platinum Cardmembers around the world.""As our Premium Cardmembers love to dine out, we are excited to expand our relationship with SevenRooms to put hundreds of Global Dining Collection restaurants, as well as thousands of other restaurants across the globe at our Cardmembers' fingertips so they can search and book reservations for every occasion while on the go," said Chris Cracchiolo, SVP, Global Loyalty & Benefits at American Express.For more information on SevenRooms, or to get in touch regarding the partnership, please visit SevenRoomsFrom neighborhood restaurants to international, multi-concept hospitality groups, SevenRooms empowers operators to create and cultivate meaningful, direct relationships with guests that make exceptional experiences possible. Founded in 2011 in New York, the reservation, seating and guest management solution gives operators the tools they need to develop direct relationships with guests, boosting revenue and enabling personalized service and marketing. SevenRooms has restaurant, hotel and nightlife clients in more than 100 cities worldwide, including: Jumeirah Group, The Cosmopolitan of Las Vegas, Standard Hotels, LDV Hospitality, Live Nation, Zuma, TAO Group, Bagatelle, Altamarea Group, Ethan Stowell Restaurants, NoHo Hospitality Group, Chase Hospitality Group, Mercer Street Hospitality, Corbin and King and The h.wood Group.About the American Express Mobile App Digital Reservation ServiceLaunched in October 2018, the digital reservation service in the Amex mobile app enables UK Platinum and Centurion Cardmembers to instantly book thousands of restaurants on the go including exclusive Cardmember reservations. This service is part of the American Express Global Dining Collection, which offers Platinum and Centurion Cardmembers one-of-a-kind dining experiences and access to hundreds of exclusive tables reserved daily at some of the most sought-after restaurants in the world.

How Inventory Software Helps Lower Food Cost

The Restaurant Expert·13 December 2018
Have you ever wondered how inventory software helps lower food cost? Taking inventory sucks! I get it. However, it doesn’t have to be a dreaded task and the benefits to your business are huge. Watch this video to learn how inventory software can help lower food cost and get you on track for regular inventories.

Five Ways to Prepare Your Commercial Kitchen for Winter

Modern Restaurant Management·13 December 2018
When you hear about "seasonal maintenance," you might think of different household projects. But it also applies to commercial kitchens. During November and December, many restaurants start forecasting expenses for the following year. With the temperature starting to drop, you can use some leftover funds to tackle winter maintenance projects in your restaurant's kitchen.

Spotlight on: halal-friendly travel

Click by·13 December 2018
The Muslim population around the world is growing. Currently, around one in four people on Earth are Muslim, and by 2050 the population is expected to grow to 2.8 billion (a third of the total global population). Add to this a growing Muslim middle class in the Gulf countries, Indonesia and Malaysia, and the rise of skilled professionals in Western Europe and North America, and there’s huge spending potential among the Islamic community.

Waitr Holdings Inc. to Acquire Bite Squad

Hospitality Technology Magazine·13 December 2018
Waitr Holdings Inc. (“Waitr”), a fast growing restaurant platform for online ordering and on-demand food delivery, announced that it has signed definitive agreements to acquire Bite Squad, an online restaurant food delivery service, for an aggregate amount of approximately $321.3 million, subject to adjustments, based on the closing price of Waitr’s common stock on December 11, 2018. The purchase price consists of a combination of cash and shares of Waitr common stock.

Restaurant POS Provider Lightspeed Debuts Lightspeed Loyalty

Hospitality Technology Magazine·13 December 2018
Lightspeed, a cloud point of sale system for independent retailers and restaurants, introduces Lightspeed Loyalty. With its seamless integration of Lightspeed’s existing suite of products, the new technology enables merchants to engage customers, reward repeat business and build a loyal following.

MRM's New & Notable: Inspiring Creativity, Bindi for Breakfast and the Who-Tel Bar

Modern Restaurant Management·12 December 2018
CORE Founders' DinnerChildren of Restaurant Employees (CORE)––a nonprofit granting support to children of food and beverage service employees navigating life-alternating circumstances—recently held its 4th Annual Founders’ Dinner at One World Observatory in New York City.

Craft, local and artisan beverages are hot in 2019

National Restaurant Association (NRA)·12 December 2018
Beverages, especially craft, artisan and locally made varieties are going to make a splash in 2019, according to early results from our annual What’s Hot survey. See our news release.

Why Are Independent Coffee Shops Succeeding?

Modern Restaurant Management·12 December 2018
The coffee shop industry is booming — but not just because of the well-known coffee chains you see on your way to work every day. According to recent reports, the UK’s independent coffee shops and smaller chains are enjoying high sales, and overall, the UK is number one in Europe for growth in branded coffee outlets. Brits love their caffeine — but what sets the independent coffee shop apart from the global coffee chains and why are they proving successful amid stiff corporate competition? Here, we’ll explore the success of the UK’s independent coffee shops and show why — and how — businesses like these can compete with the big-league players.

Staff Training Is Essential If The Hospitality Industry Is To Flourish: Michael Fridjhon

·12 December 2018
Guests at corporate events at most of South Africa's best-known establishments have no idea what their hosts pay for the same old drab buffets which are turned out by equally bored banqueting staff. What is euphemistically called "finger food" costs between R400 and R500 per person and comprises the inevitable pies and pastries, platters of processed cheeses, bains-maries containing casserole-type "comfort food" and a carvery where often-overdone meat finally leaves the crematorium to join the heavenly choirs.Everyone is to blame for this state of affairs: the corporates who fund the charade, the hotels which are addicted to these easy pickings, the consumers who are too polite to say how appalling the experience has been. Most of the guests who hover over the unimaginatively laid out (and frequently recycled) spread don't realise that a sit-down meal in the establishment's top restaurant would cost less and that the team serving the food would be better remunerated. In fine dining establishments the waitering staff are probably full-time employees, enjoying the security and benefits which come from having a permanent position, whereas those who work in "banqueting" are contracted to staffing companies who call upon them as and when they're needed.There's controversy enough around contract work: it's fair to say that until labour laws are given a major overhaul, and the reality of the marginal nature of many businesses is taken into account, the issue is not going to achieve a vaguely consensual resolution. But when it comes to the hospitality issue, there are practical consequences to the contract labour system which are as bad for the country and for employers - in the long term - as they are for the workers.

Making a Good Search Impression Through Menu Management

Modern Restaurant Management·12 December 2018
Think about the last time you launched a limited-time offer (LTO) or updated your menus. How did you ensure that new item or menu was updated everywhere it can be found online? Did you update the menu on Google, Yelp, TripAdvisor, Facebook, Allmenus, and Zomato? Or did you just make updates to your website and your third-party delivery providers?

Six Ways Technology Can Elevate Your Restaurant Operations in 2019

Hotel F&B·12 December 2018
Restaurants are constantly battling one thing or another: food and labor costs, turnover, changing consumer preferences, etc. But with the support of sophisticated technology, restaurants can make smart decisions that will support their business model. In 2019, we suspect six trends will affect all restaurant operators. However, when restaurants use technology to closely align their operations with these trends, they will likely have a successful year.

NCR Processes First JetPay Transactions with Restaurant POS Customer

Hospitality Technology Magazine·12 December 2018
NCR Corporation announced that Urban Eatz in Richardson, Texas, is the first NCR customer to use JetPay payment processing through its NCR point of sale (POS) software. Only days after completing the acquisition of JetPay, NCR has integrated the payment processing engine into its Aloha software platform for restaurants.

What can we expect in 2019?·12 December 2018
It’s the time of year to get out the crystal ball and make a few rash predictions about the coming months!! Over the past few weeks, we have discussed future restaurant trends at the Mise en Place events and listened to other experts give us their views. Many other distinguished groups from around the world have also made a few forecasts.

Jean-Georges Vongerichten to oversee TWA Hotel restaurant

Hotel Management·11 December 2018
The Paris Café is coming back to the long-shuttered TWA Flight Center terminal at New York City's John F. Kennedy International Airport.

Auntie Anne's: Freshly Baked Franchise

Modern Restaurant Management·11 December 2018
How does a 30-year-old brand "twist" innovation into the mix? For Auntie Anne’s, it is staying true to its non-traditional roots.From humble beginnings in a Pennsylvania Farmer's Market, the brand has grown to more than 1,300 locations saturated in malls, airports and universities both domestic and abroad. The company is mixing things up -- heading to the streets, with food trucks and street side locations – including a co-branded street side unit in the Bronx with Cinnabon. Auntie Anne’s has several stand-alone locations, including one in Times Square, and is building off-premise revenue streams to bring pretzels to the people.


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