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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.

New Hyatt Place survey looks at ways travel affects American breakfast habits

mycloud HOSPITALITY·17 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry

International Journal of Hospitality Management·Paid Content ·16 February 2019
Hotel employees are in the eye of the storm witnessing food wastage on a daily basis. The appetite for more food often results in more leftovers. Only a paucity of studies have investigated hospitality employees’ motivations towards food wastage in the hospitality industry. Understanding this research gap of food wastage is imperative given the social, financial, environmental and ethical implications in this dynamic industry.

This is the tech every hospitality HR manager needs for success

Hotel Tech Report·15 February 2019
Relentless turnover challenges the sanity of even the most composed hotel manager. I would know: after owning two restaurants that employed 70 people at peak times, the constant battle against turnover triggers plenty of stressful memories. We tried offering health insurance and a living wage for BOH employees, but the economic realities of the low-margin restaurant business made this nearly impossible. Add in the appeal of jobs in less low wage industries, and hiring and retaining quality candidates with a passion for hospitality was always the top challenge.

Why Restaurants Can't Wait for RCS

Modern Restaurant Management·15 February 2019
In 2017, the number of new restaurants opening increased from a net average of 743 to 1,333 – that’s 44 percent growth. This is great for consumers who enjoy more choice and competition driving standards ever higher, but it’s increasingly hard for new restaurants to be noticed, and even harder for long standing restaurants to keep their customers. This is reflected in the fact that the number of UK restaurants going bust increased by 20 percent in the same period.

The Room Key: What Do You Do With an Intoxicated Guest?

Lodging Magazine·15 February 2019
Working in hotels means dealing with the occasional intoxicated guest. Hicham Jaddoud, senior director of hospitality at North Star Mohican Casino & Resort, shares his polite, but firm, approach for dealing with these situations.

Bugs Are Becoming a Hot Menu Item

Lodging Magazine·15 February 2019
Adventurous eaters are embracing something called entomophagy, or, in layman’s terms, eating bugs. While this practice is unusual for most Americans, consuming insects is very common in other parts of the world, especially in areas with large populations says Patrick Berwald, vice president of food and beverage for Benchmark, an international hospitality management company.

The Hidden Benefits of Tasting Events

Hotel Mogel Consulting Limited ·15 February 2019
For the two dozen participants, it was a chance to get close and personal with the wine. Here, we were guided through the nuances of several wines of the same grape variety, allowing us to understand the nuances created by the vintage and cellaring processes as well as furthering our knowledge and appreciation of this omnipotent elixir.After all, learning is a lifelong process and should not be restricted to a classroom setting, unless that classroom setting involves a healthy amount of libations. For reference, the varietal in question was pinot gris which happens to be somewhat of an oddity in the world of viticulture because it is a mutant strain of pinot noir and thus not exactly a red or white. This grape's peculiarity was then played out through a hybrid of a vertical tasting (same varietal, same cellaring technique, different vintage) and a horizontal tasting (same vintage, different winemaking process), with the end result being a thorough positive sentiment from the attendees. Admittedly, though, a few thought it could have involved less talk and more wine!These sorts of education-focused wine tastings are not anything new, but they are not used enough in my humble opinion. While this particular form of pinot gris hybrid tasting may be out of reach, the crux of these events are definitely worth pursuing. Here are two other examples that I've experienced to help get you thinking of all the possibilities.First up, the Boston Harbor Hotel eschews lectures for an extensive series of viticulturally themed dinners in their acclaimed Meritage Restaurant. The property's approach reflects a close relationship with their Executive Chef, Daniel Bruce, and some of the finest vineyards throughout the country. Here, the focus is as much on the showcased wines as it is the accompanying food menu designed to express a perfect complement. This year's program consisted of well over a dozen separate mid-week, offseason events, all of which were well-attended and very highly received by guests.Next, I also quite vividly recall a wine tasting we attended at the Four Seasons Grisham Palace in Budapest about a decade ago. Recommended by the concierge, and with nothing else planned, it seemed to be a great opportunity to sample the local produce. One problem, though, was that the entire tasting was conducted in Hungarian and, as the only English-speaking participants, we missed out on most of the educational aspects of the session. Thankfully, the pours were sizeable, the bottles were exceptional and, in the end, I was grateful that I only had to find my way to the elevator!In all three of these cases - as well as numerous others that you can probably recall from your own experiences - the goal is less about profits and more about establishing a relationship between the property and the local community. With wine now produced in all 50 states and growing in per capita consumption, local vineyards must seek direct relationships with the consumer as a means of differentiating themselves within this increasingly competitive environment.The result is a fertile opportunity for you, as the hotelier 'middleman', to establish a partnership or two with regional growers with the incentive being that you can provide these winemakers with more exclusive access to your clientele. Depending upon your location and any alcohol promotion laws therein proscribed, you may already have the chance to work with a wholesaler who can initiate these conversations for you.Apart from providing the wine for the event at no or little cost (depending upon local regulations), the quid pro quo approach would see you take some or all the sampled products onto your wine list, or provide some sort of comps to the vendors during the event. Accordingly, you should plan your wine sampling program carefully, looking to incorporate the appropriate purchases in a diligent and pervasive manner.Overall, as properties continue to seek means of differentiating themselves, wine tasting events can provide an outstanding opportunity for both community involvement and strategic enhancement of your product offering. While these events may not show an immediate return on investment at the outset, they can pay off tremendously insofar as working to help with your unique branding and guest satisfaction.

How Technology Will Impact Restaurant Marketing in 2019

Hospitality Technology Magazine·15 February 2019
The restaurant industry is in the midst of a technology renaissance. Brands are implementing various solutions that help them harness data to drive sales, create operational efficiencies, and ultimately enhance the guest experience both onsite and off-premise. Marketing teams are similarly looking for innovative solutions. They’re faced with more challenges than ever before with consumers tempted by more brands, more options and third-party deliverers tempting people to stay at home rather than dine out.

Famous Dave's Launches New Rewards App

Hospitality Technology Magazine·15 February 2019
BBQ franchise Famous Dave’s rolled out a new rewards app via a partnership with Punchh. The app can be accessed via any smartphone or through the Famous Dave’s website and Guests will receive a free sandwich or burger when they initially download the app. Guests receive one bone for every $1 spent at Famous Dave’s. When a guest accumulates 100 bones, they unlock $5 in rewards, redeemable at any participating location. The app also will feature info about promotions and insider news.

Three Ways to Create a Local Marketing Strategy for your Hotel Restaurant

SevenRooms F&B Blog ·14 February 2019
Hotels continue to invest in their F&B programs to help differentiate their brands and appeal to travelers seeking authentic cultural experiences. However, your F&B outlets don’t exist just for your guests. There’s a large audience in every market to fill your restaurants’ seats that often goes untapped - LOCALS.

Retail Sales Tumble in December

mycloud HOSPITALITY·14 February 2019
U.S. retail sales fell 1.2% month-over-month in December, according to the latest figures from the Commerce Department. It was the largest decline in more than nine years and warned of a sharp drop in economic activity at the end of 2018.

Promising Food Trends for 2019

Hotel Online·14 February 2019
Your hotel or resort recommends local dining, stocks popular snacks and hosts an in-house restaurant. With shifts in how people choose food and prefer to be served, evaluating guests' needs and desires is crucial in the hospitality industry.

Cut Labor Cost in One Easy Step

The Restaurant Expert·14 February 2019
If you want to cut labor cost, there is one place you can look right now. Check your employees’ pay rates in your POS system. When was the last time you did that? Never? Watch this video or read below to learn what I’m talking about and why it’s important if you want to cut labor cost.

STR: Hotel F&B Performance Up Again In 2018

STR ·14 February 2019
HENDERSONVILLE, Tennessee - U.S. hotel food-and-beverage revenue per occupied room (F&B RevPOR) increased 2.7% in 2018, according to total-year data from STR. F&B RevPOR reached US$112.67, up from US$109.73 in 2017 and US$106.92 in 2016. This growth reflected increases across all hotel classes with contributions from both food and beverage revenue sources.Among F&B department revenue centers, catering & banquets experienced the most significant growth over 2017 with a 3.4% increase in revenue per available square foot."Innovation and creative use of public space continued to have a positive influence on hotel F&B results," Andrews said. "Hotel venue revenue per available seat grew 3.0% over the previous year."In-Room Dining RevPOR was down 4.2%, and Andrews offered a reminder that this trend represents more self-serve, less costly alternatives to traditional room service and shifts to more communal options in hotel restaurants and bars.Among major markets, F&B performance increases were common as Group business in the combined Luxury and Upper Upscale hotel segments bounced back. Same-store analyses of the Miami and Seattle markets confirmed the influence of group demand on Catering & Banquets RevPAS, which was up significantly in Miami and, contrary to industry performance, down compared to last year in the Seattle market.

Restaurant Marketing Essentials: Three Tips for Creating Successful Welcome Emails

Modern Restaurant Management·14 February 2019
Every year, restaurant owners spend thousands of dollars marketing their business. From direct mail promotions and radio spots to pay per click ads and influencer marketing, restaurants are trying everything they can to attract and retain patrons in this increasingly competitive landscape.While it might not be as flashy as other marketing trends, email is still one of the most effective and affordable marketing strategies.

Restaurant Manager Launches Hybrid Cloud POS Software

Hospitality Technology Magazine·14 February 2019
Restaurant Manager LLC., developers of the Restaurant Manager Point of Sale (POS) system, introduces its new hybrid cloud POS solution, Duet. Duet is a fast, low-cost POS solution that gives restaurants robust operational functionality and powerful management and reporting tools. The Duet software is Android-based, giving it the flexibility to run on either Android tablets or the company’s purpose-built commercial grade 15-inch POS terminals.

Fintech Partners with Plate IQ

Hospitality Technology Magazine·14 February 2019
Fintech, a business solutions provider for the beverage alcohol industry, has partnered with Plate IQ. This collaboration will offer a comprehensive solution that empowers users with clean and accurate purchase data for all cost-of-goods. Together, Plate IQ and Fintech’s PaymentSource offer a payment and data solution that seamlessly integrates into back-office systems. This will allow hospitality operators to completely eliminate the manual entry of invoice data, inclusive of alcohol, and automate accounts payable processes, while streamlining overall business operations to save time and money.

Tastewise Launches AI-Powered Food Intelligence Platform

Hospitality Technology Magazine·14 February 2019
Tastewise, an AI-powered food intelligence startup, is serving real-time analytics on the constantly changing tastes and dietary needs of consumers.

The Hidden Benefits of Tasting Events

Hotel Online·13 February 2019
Finding myself away at a mountain resort for a food and wine festival last year, it was the perfect opportunity to not only participate in a wine tasting conducted by a vintner from a prominent Oregon winery as well as reflect upon the staying power of these types of events.

Are Chatbots useful for restaurants?

Digital Solutions That Just Work!·13 February 2019
For smaller independent restaurants or chains a chatbot can be the most effective tool to attract new customers and communicate with them on the platform they are already using daily – Facebook Messenger. In combination with a Mobile Wallet pass a chatbot can significantly increase the customer lifetime value by increasing loyalty.

Delivery Is a Consumer Expectation

Modern Restaurant Management·13 February 2019
Many restaurant segments (QSR, fast casual, and casual dining) are beginning to focus on delivery, as more meals than ever before are being enjoyed in homes or places of business.Consumers now expect to enjoy their cuisine without leaving their home, all with the simple click of a button.

Taking Health at Your Hotel to the Next Level

Horizon Hospitality Blog·13 February 2019
Travel has changed over the years – or at least travelers have. Where road warriors were once happy to leave their fitness routines behind – or at best, toss a pair of running shoes into their suitcase – today they are more likely to continue their fitness regimens uninterrupted no matter where work or play takes them.

MEIKO Debuts KA Series Rack Conveyor Dishwashers

Hotel F&B Observer·13 February 2019
MEIKO has launched its latest innovation for North America: the KA Series. This rack conveyor system’s intuitive features and smart design make it easy to use, while the efficient operation helps users save water, energy and chemicals with each use.

Do You Know Where Your Ad Dollars Are Going?

Modern Restaurant Management·13 February 2019
Questions Linger For Restaurant Marketing Executives After ANA ReportRumors of undisclosed rebates and overpriced principal transactions have plagued the media-buying industry for years, with the Association of National Advertisers (ANA) beginning to investigate those and other non-transparent practices as early as 2011. It was not until June 2016, when the ANA released An independent study of media transparency in the U.S. advertising industry (the “ANA Report”), that the industry at large, and advertisers in particular, began to take notice. The ANA Report, co-authored by K2 Intelligence, concluded that non-transparent purchasing practices are “pervasive” in the media buying ecosystem.

20 hidden secrets about chocolate

EHL Blog·13 February 2019
Chocolate is more than a familiar product: affordable and consumed worldwide, it is today part of our daily alimentation. But a few centuries ago, the “Food of Gods” was a very luxurious and singular product.

Fuel Mobile App Offers Keyless Entry via Partnership with ASSA ABLOY Hospitality

mycloud HOSPITALITY·13 February 2019
Fuel Travel announces a significant upgrade to its white label app for independent and boutique hotels by successfully integrating its Fuel Mobile App with ASSA ABLOY.

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