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  • 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.

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According to a Recent Study/Survey ... Mid-June 2018 Edition

Modern Restaurant Management·16 June 2018
This edition of Modern Restaurant Management (MRM) magazine's "According to ..." research roundup features exclusive news on an LTO from Chick-fil-A's from the experts at Sense360 and summer dining trends from Gather as well as news on disruptive brands, IHOb response, the future of dinner and the need for mead.
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Haldane Martin Crafts Swan Cafe in Cape Town

Hospitality Design·15 June 2018
Haldane Martin has revealed its design for Swan Café, a new French-style crêperie in an eastern precinct of Cape Town.
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Don't Be 'Had at Hello:' How to Price Catering to Be Profitable

Modern Restaurant Management·14 June 2018
You have such an advantage over the chains when it comes to off-site catering. Why? It’s simple. As an independent restaurant owner, you do not have to follow what the corporate office dictates. You can go beyond the “same old same old” and make decisions based on what your customers want.
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Velas Resorts Raises Bar on Mexican Cuisine at IMEX Frankfurt

KWE Partners ·14 June 2018
During the gastronomic week, Hotel Lindner invited various chef apprentices from 15 other Lindner properties in Germany to assist Chef Vargas in the kitchen. Chef Vargas shared new experiences and culinary inspirations to these students in their culinary training, which was received with great enthusiasm among the participants.In addition to the gastronomic week, the Meetings by Velas Resorts team conducted one-on-one appointments and an event to promote Los Cabos was organized with the support of the Tourism Trust. Consular staff, members of the business community, cultural institutions, regular clients of the resort collection and restaurant, and meetings and incentives-focused media attended. Chef Vargas offered a special tasting menu for this occasion, prepared in conjunction with Chef Johannes Hanspach of Lindner.Velas Resorts has catered to MICE Industry needs for over 25 years with resorts that feature excellence in service, world-class hospitality, beautifully appointed accommodations, signature Luxury All-Inclusive, superb facilities and expansive Convention Centers. For more information on Velas Resorts Meetings or to make a reservation, please call 1-888-505-8399 or visit http://velasmeetingsmexico.com/.
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Event Dining Costs and Complexity Rise in the Instagram Age

skift.com - Travel Services·14 June 2018
Dining and drinks have become as important to the attendee experience as an event’s programming and networking opportunities, mimicking a wider shift across the travel industry. We’ve all stared down a tepid chicken breast during a conference’s banquet lunch, wondering if it’s worth even taking a bite. Sadly, heading to the hotel Starbucks afterward for a rubbery, predictable sandwich is often a more satisfying idea.
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Estonia's Alcohol Tax Hikes Have Been a Buzzkill for Tourism

skift.com - Destinations·13 June 2018
Estonia’s efforts to curb alcoholism are scaring away its keenest tourists. Finns, who’ve long hopped on two-hour ferries to Tallinn to stock up on cheap booze, are turning to other destinations after tax hikes pushed up prices for beer and spirits. April registered the steepest fall since 2009 in overnight hotel stays by Finnish visitors and marked the 11th month of decline in the past year, the worst streak since 2007.
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Aware of the Food Code? Here's how it helps you.

National Restaurant Association (NRA)·13 June 2018
Every four years, the FDA revises its Food Code. It is now finalizing updates to the latest version. We asked Vito Palazzolo, our food safety expert, to explain how it affects our businesses. On June 19, he will lead our webinar explaining those changes.

Summer's A Treat At Holiday Inn With Chocolate Milk Happy Hour

IHG ·13 June 2018
Holiday Inn, an InterContinental Hotels Group (IHG) brand, is bringing back its popular Chocolate Milk Happy Hour program, teaming up with actress, TV personality and mom of three Vanessa Lachey to give families a fun and delicious way to make joyful memories together this summer. Beginning this week, select hotels across the U.S. will offer complimentary milk and cookies in partnership with fairlife Ultra-Filtered Milk and Otis Spunkmeyer baked goods. Vanessa Lachey said: "Summer is my family's favorite time to travel together, and the best part about this summer is Chocolate Milk Happy Hour at Holiday Inn! It's a fun way for families to unlock those lasting memories together and enjoy a new twist on the classic afternoon snack."Twenty Holiday Inn hotels across the U.S. will be hosting Chocolate Milk Happy Hour, and a list of participating hotels can be found at holidayinn.com/milkandcookies. The brand will also host two Chocolate Milk Happy Hour pop-up events during outdoor movie nights, the first in Millennium Park in Chicago in late June. The events will feature an oversized Holiday Inn guestroom and complimentary milk and cookies. Ms. Lachey will greet guests at the Chicago event while sharing family travel tips over the yummy treats.Chocolate Milk Happy Hour days and times vary by location and will run through early August. In addition to Otis Spunkmeyer Cookies and the highly nutritious and lactose free fairlife milk, participating hotels will also have an area for guests to take photos with milk- and cookie-themed props and share the fun on social media. "Big kids" are welcome to indulge, too, and take a moment after a stressful day of business travel to relax and remember the joy of summer. Errol Williams, Vice President, Global Holiday Inn Brand, IHG, said: "Holiday Inn was the original hotel brand to offer warm, welcoming hospitality, and that's still true today. We're continuing to evolve the brand, creating events like Chocolate Milk Happy Hour that, along with our new and innovative restaurant offerings and new contemporary guestroom and public space design, provide an enjoyable travel experience for everyone."The Holiday Inn brand, which offers more than 1,160 hotels worldwide, has helped millions of travelers discover the joy of travel since its inception in 1952. Designed to meet the needs of both business and leisure travelers, Holiday Inn hotels deliver memorable experiences through warm and welcoming service, contemporary design that blends the familiar with the new, and a sense of comfort unique to the brand and its iconic green sign. At Holiday Inn hotels, guests can find amenities to help them work and play, including full-service restaurants where Kids Eat Free, meeting and business facilities, bright swimming pools and comfortable public spaces all designed to help guests relax and refresh, making travel more enjoyable for all. For more information about the Holiday Inn brand, visit www.holidayinn.com or call 1-888-HOLIDAY. Find us on Twitter www.twitter.com/holidayinn, Facebook www.facebook.com/holidayinnhotels or Instagram www.instagram.com/holidayinn.
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Planners and Hotels Wrestle With Rising Costs as Event Dining Evolves

skift.com - Travel Services·13 June 2018
As social media shines a spotlight on dining experiences, delegate expectations are placing pressure on food and beverage budgets. Meeting organizers don't just have to deal with allergies and intolerances; they also have to wow attendees while keeping costs under control.
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Chef's Table at BlackBarn Restaurant Feeds People in Need

hotelbusiness.com·Requires Registration ·13 June 2018
Located in Manhattan on E. 26th St., Chef John Doherty owns BlackBarn Restaurant, a venue offering locally sourced, upscale American fare in a barn-inspired setting. The highlight is the Chef’s Table where each week patrons get a front-row seat to the art of the meal. The five courses are selected by the chef and made from seasonal ingredients.

Food Purveyor Fauchon Launches First Boutique Luxury Hotel in Paris | forbes.com

Forbes.com ·13 June 2018
It sure is going to have one heck of a minibar.No, make that the "gourmet bar," for that is the correct user terminology for the exquisite minibars that will be installed, in Paris, in the brand new Fauchon hotel -- the first in a series of the upscale brand's hotels around the world.The food purveyor famous for its macarons will make its entrance into the hospitality industry on September 1, 2018, with the opening of its first luxury boutique hotel: Fauchon L'Hotel Paris. The 54-room, five star property is situated on the Place de la Madeleine, the home of the Fauchon brand since 1886. It is already a member of Leading Hotels of the World.
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McDonald's opens new HQ; plans to add more self-service kiosks

Linchi Kwok - A Hospitality Professional·13 June 2018
McDonald’s new headquarters has moved back to Chicago’s West Loop after its 47 years’ of operations in the suburb. Now, the company’s brand new $250 million headquarters is strategically located in the city’s up-and-coming neighborhood, which is known for its trendy restaurants.
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Five Common Questions on the New Menu Labeling Requirements

Modern Restaurant Management·13 June 2018
The U.S. Food and Drug Administration previously published a final rule on nutrition labeling of standard menu items in restaurants and similar food establishments. The original compliance date for the menu labeling provisions was December 1, 2015. The FDA then extended the compliance date on three separate occasions. Now, almost three and a half years after the final rule was published, the FDA’s menu labeling rules went into effect earlier this month. What does this mean for the food retail industry? We answer common questions related to the new menu labeling requirements. Who is covered? To be covered by the rule, the establishment must meet two primary requirements: First, the establishment must be a “restaurant or similar retail food establishment.” Generally speaking, that broad definition includes any retail food establishment that offers for sale “restaurant type food.” The term “restaurant type food” includes food that is eaten on the premises, while…
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Case Study: How a Menu Matrix Turned an Underperformer into a Top Seller at PRESS Bistro

Modern Restaurant Management·13 June 2018
PRESS Bistro, a full-service restaurant serving up locally-sourced American fusion fare, is thriving and playing a part in reviving the struggling economy of downtown Johnstown, Pennsylvania, an area hit hard by the closure of steel mills. Owner Jeremy Shearer has attracted loyal guests, but he struggled to find the right restaurant POS that would make it easier to manage, help grow margins and remain reliable during the busiest shifts.
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TripAdvisor most widely used for restaurant reviews

hotelmarketing.com·13 June 2018
TripAdvisor has released results of a new international diner survey which explored restaurant decision-making among diners in five countries: the US, the UK, Spain, France and Italy.
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Hyatt Hotel Canberra partners with Veuve Clicquot to present gastronomic experience

hotelmanagement.com.au·13 June 2018
Hyatt Hotel Canberra is bringing back the Veuve Clicquot Truffle Dinner this winter. The dinner will celebrate the harvest of the Black Winter Truffle grown in the Canberra region each year from June to August. Each of the six-course menus created by Executive Chef Nitin Kumar are inspired by Black Winter Truffle’s unique aroma and flavor and has been carefully paired with the Veuve Clicquot champagne. Held on 19 July, the six course pairing menu is designed by the hotel’s Executive Chef, Nitin Kumar and champagne ambassador from Veuve Clicquot.
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Ovolo Hotels partners with chef Justin North to Bring Mediterranean Flavours to Darling Harbour

hotelmanagement.com.au·13 June 2018
Sydney-based chef Justin North has been chosen by Ovolo Hotels to lead their latest project, a dedicated Mediterranean-style wine bar and kitchen housed in Ovolo 1888 The post Ovolo Hotels partners with chef Justin North to Bring Mediterranean Flavours to Darling Harbour appeared first on Hotel Management.
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Adapt innovation to move ahead, exec says

National Restaurant Association (NRA)·12 June 2018
The restaurant industry is at a crossroads. It must adapt to and adopt new technologies and innovation or watch the business model founder, much like traditional media outlets did following the economic downturn in the mid-to-late 2000s.
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Seven Lessons in Reducing Food Waste from the Zero Waste Bistro

Lodging Magazine·12 June 2018
Zero Waste Bistro, a pop-up dining experience organized by the Finnish Cultural Institute in New York that ran from May 19-22 as part of the citywide two-week NYCxDesign event, recently shared several lessons on reducing waste in restaurants and hospitality businesses. Thousands of visitors to WantedDesign Manhattan got a chance to see the exhibition, but just a select group of guests were able to participate in the sold-out tasting sessions, demos, and workshops that covered topics like zero-waste fashion, edible building materials, and running a zero-waste restaurant.
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Rockwell Group to Design TAO's Latest in Chicago

Hospitality Design·12 June 2018
The TAO Group has announced that it will expand into Chicago’s River North neighborhood this September with the opening of TAO Chicago. Launched in partnership with Four Corners and designed by longtime collaborator New York-based Rockwell Group, the restaurant and adjoining nightclub will be housed within a landmarked Romanesque Revival building originally designed by Henry Ives Cobb in 1892.
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Hilton Garden Inn Engages Guests and Staff to Enhance F&B

Lodging Magazine·12 June 2018
Last year, Hilton Garden Inn announced plans to refresh the brand and better cater to the evolving needs of the modern traveler. The updates focus on design, food and beverage, and brand culture enhancements across its portfolio of more than 720 hotels around the world. New-build properties have already begun adopting the new prototype and existing hotels will continue to roll out the changes and retrofit their properties into 2019. LODGING sat down with John Greenleaf, senior vice president and global head of Hilton Garden Inn, during the NYU Hospitality Investment Conference earlier this month to talk about the brand’s progress with the refresh and it’s approach to engaging guests and staff to create shareable and localized food and beverage.
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The Benefits of an Energy Management Plan in Restaurants

Modern Restaurant Management·12 June 2018
When you own or manage a restaurant, you know that cost savings are critical to ensuring your restaurant is able to run smoothly. In many cases, you may resort to extreme measures in order to cut costs where you can. Clearly, this is about more than just the dreaded thermostat wars that can take place in any working environment.
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Diners trust TripAdvisor over Yelp, Google for restaurant recommendations

PhocusWire·12 June 2018
TripAdvisor is asserting its position as an influencer in the restaurant scene with a new study claiming consumers prefer the platform as a dining resource over Google, Facebook and Yelp. The Influences of Diner Decision-Making Survey, which analyzed more than 9,500 consumers in the United States and Europe, finds that TripAdvisor content - including reviews, photos and owner engagement - is more likely to influence a diner’s restaurant choice compared to other online channels.

Hoteliers refine European breakfast to rack up returns

hotelnewsnow.com Featured Articles·11 June 2018
International chains operating in Europe are expanding their breakfast buffet items to better reflect local tastes and satisfy guest requests to grow their bottom lines.
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How Hyatt Is Sourcing Sustainable Seafood Across its Portfolio

Lodging Magazine·11 June 2018
While there are many seafood-eaters in the world, the ocean’s resources are limited, and people are eating more than it can produce. When hotels and restaurants procure seafood from farms and fisheries that are committed to following sustainable standards, they help ensure that fish will regenerate at a maintainable rate.
Article by Allison Page

Restaurant Reservations: The Direct Booking War Is About More Than Just Your Rooms

SevenRooms ·11 June 2018
However, the push for direct bookings has largely overlooked the hotel's restaurant reservation book. Many properties still use third party booking services, who charge per cover, to manage their reservation book. In fact, at many properties, even a hotel's own concierges must book via these third party services.Imagine this scenario: a loyalty program guest has just booked their rooms directly with you for their stay. They're interested in dining at your on-site restaurant that evening. When they navigate over to the restaurant's web page to book a table, they are taken to a third party website to book their reservation. You're not only paying for your own guest to dine with you, you're also missing a critical opportunity to capture important information, such as email address, phone number, guest preferences and more, that can be used to personalize the guest experience and tailor future marketing efforts.What's worse, if your restaurant happened to be booked for the evening, you never had a chance to offer a table at another property in your portfolio. But you can be sure, the third party booking service found them a table at a competitor's restaurant.Let's be clear, using third-party booking services are a great marketing tool for your F&B outlets. These services attract new customers and increase brand awareness for your property. However, if you want to prioritize direct reservations, and the resulting benefits to your guest relationships, these services should be part of your marketing mix, not the entire strategy.Here are a few of the ways we see innovative hotels putting direct booking front and center for their guests:Segment and tier your inventory: Offer preferred seating options or availability on your website, encouraging guests to book direct for primetime slots or a coveted tableDifferentiate the booking experience: Offer unique upgrades and experiences like a kitchen tour or mixology classChange-up your policies: Require credit cards to hold reservations and enforce cancellation fees made on a third-party siteTailor the in-service experience: Reward direct bookings with in-service perks, such as a unique tasting menu or complimentary cocktailsShare the benefits: Promote direct restaurant reservations in all email communications to guests, across your social media channels, and on your websiteEducate your staff: Train staff to offer guests perks during their visit, and use your reservationists to tell guests about the benefits of booking directThink of direct online reservations for your restaurant the same way you do about direct online bookings for your rooms. It's a must-have. The data you collect can be used as the cornerstone of a more personalized experience for your guests, and a more efficient and profitable operation for your hotel.If you'd like to be set up for success with direct reservations for your restaurants, rooftops, bars and pools, reach out to SevenRooms to learn more.

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