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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.

MRM Franchise Feed: Jimboy's Tacos Turns 65 and Dog Haus Commits to Virtual

Modern Restaurant Management·23 April 2019
Jimboy's Celebrates 65 YearsWith humble beginnings as a single beach food trailer, Jimboy’s Tacos, the home of “The Original American Taco,” is celebrating its 65th anniversary by rebranding its restaurants to highlight the brand’s history—while continuing to innovate what it means to create a unique taco experience today.

Going Green: Are restaurant owners, managers, and consumers on the same page?

CAL Poly Pomona ·23 April 2019
"Americans crave foods that not only nourish them but also help sustain the planet."That is what was reported in the National Restaurant Association's annual What's Hot Culinary Forecast survey. Trends of "zero-waste cooking," "hyper-local," and "veggie-centric/vegetable-forward cuisine" made to the top 10 list for 2019.The good news is some big restaurant chains, such as Starbucks and McDonald's, have already taken actions in responding to these sustainable trends even though a recent study also suggests that consumers might not want to make a lot of effort themselves to eat at a green restaurant. Do owners, managers, and consumers think alike when it comes to the critical green attributes that matter the most to the restaurant business?Restaurant owners, managers, and consumers represent three different stakeholder groups in the restaurant business. According to the stakeholder theory, various stakeholders of a business may show particular interest in certain aspects of operations based on their interests. In this case,Will consumers value those green practices about their own well-being (e.g., serving organic or healthy food) more than others?Will managers pay more attention to those practices that can help them improve restaurant operations?Will restaurant owners focus more on the green practices that can help them increase profits?Do these three stakeholders have different expectations about consumers' willingness to make extra efforts to dine at a green restaurant?With those questions in mind, I conducted a study with Yung-Kuei Huang, an assistant professor at National I-Lan University in Taiwan, where we asked 386 consumers, 115 restaurant managers, and 80 owners to rate the importance of the exact 12 green practices that a restaurant can undertake on a 7-point Likert scale (1 = "Not Important At All"; 7 = "Extremely Important"). All informants resided in the United States at the time when the data was collected. The results are reported in the International Journal of Hospitality Management[1], including the following highlights:The top 3 green attributes rated by restaurant consumers, managers, and ownersConsumersMinimizing harmful waste (5.61 in a 7-point Likert scale)Participating in recycling programs (5.59)Using recyclable products, such as paper towels, toilet paper, take-out containers, and so on.ManagersPracticing energy efficiency and conservation (5.71)Practicing water efficiency and conservation (5.67)Serving organic food/ingredients (5.59)OwnersServing organic food/ingredients (5.96)Serving locally grown food/ingredients (5.84)Practicing energy efficiency and conservation (5.70) + (tied) Practicing water efficiency and conservation (5.70)Consumers' willingness to make extra efforts to patronize a green restaurantWhen being asked if they believe consumers are willing to make extra efforts to patronize a green restaurant, owners (96.25%) are significantly more likely than managers (85.02%) and consumers (63.04%) to say "yes." In other words, close to 40% of consumers stated they were unwilling to make any extra efforts to dine at a green restaurant, whereas only 14.78% of managers and 3.75% of owners expected consumers would do nothing extra.In this study, consumers' "extra efforts" were further measured with three different specific items, including "percentage increase in price," "increase in wait time," and "increase in travel distance." Once again, managers and owners are more optimistic than consumers, including:Percentage increase in price: 19.02% (average score among consumers) vs. 33.66% (managers) and 31.85% (owners)Increase in wait time (in minutes): 19.70 minutes (consumers) vs. 19.99 minutes (managers) and 23.69 minutes (owners)Increase in travel distance (in miles): 14.70 miles (consumers) vs. 21.30 miles (managers) and 29.80 miles (owners)Conclusions and ImplicationsConsumers, managers, and owners of the restaurant business have their own priorities in terms of what green practices matter the most to a restaurant. Restaurant owners and managers are generally more optimistic than consumers on the extra efforts that a consumer would make to dine at a green restaurant. Restaurant managers and owners, as well as the suppliers who sell green products and restaurant equipment, are highly encouraged to refer to the research findings as they develop effective marketing communication strategies towards these three stakeholder groups.It is good to see airlines, restaurants, and hotels are switching to more sustainable products because consumers expect more than just their own well-being. Are we doing enough in sustainable tourism? What immediate and future actions can restaurants take for our planet and a greener future?[1] Please visit for the free access to this journal article until June 5, 2019.

Extending your food and beverage offering

Click by·23 April 2019
According to research from Technomic, consumer spending in the hotel Food and Beverage (F&B) space increased 4.9% in 2017, totalling US$48.7bn – a figure the report predicts will continue to rise. Innovative offerings are driving the uplift as hoteliers turn to non-traditional F&B programmes to set themselves apart in an increasingly competitive landscape. Social media also plays a key role in determining offerings, with travellers now searching for ‘Instagrammable’ and experiential opportunities in every aspect of their holiday.

Bali pushes for greater share of global health tourism

Hospitality Times·23 April 2019
The Bali administration is looking to further develop health tourism with regulations and networks to support the industry. “[Efforts to promote] health tourism are already underway, but most [of the efforts] are scattered around, without any proper network,” Bali Health Agency head Ketut Suarjaya said Tuesday.

Six Steps to Improve the Culture in Your Restaurant

Modern Restaurant Management·23 April 2019
According to Forbes Magazine, companies with highly engaged teams show a 21 percent greater profitability. Engaged employees are more loyal and productive, which is good for everyone involved. In fact, one of the biggest factors in recruiting and retaining top talent is a company’s culture.However, culture is often overlooked in restaurants.

Your Wine List Needs Branding Too

Hotel Mogel Consulting Limited ·23 April 2019
Of course, we are talking about branding and marketing as much as we are talking about the physical alcohol inventory. While most of this critical exercise will be handled by the restaurant, the hotel and the marketing department, the wine list must still match the greater vision if it is to truly shine. Importantly, it needs a cohesive brand if it's going to do its job as effectively as possible - that is, make you money!For this, I've come up with the fun acronym of C.A.M.E.R.A. so you can take a big 'picture' look at your broader beverage strategy with seven key guidelines to help you craft a menu that doesn't induce yawns, sneers or apathy - three emotions that hardly make guests want to whip out the credit card.Congruency. To repeat the obvious, all alcoholic offerings must fit with the restaurant's theme and its intended clientele. It must be a harmonious effort to tell a consistent narrative. For example, if you're opening a fancy, thousand-dollars-per-meal steakhouse, then, sure, stock a few bottles of Mouton Rothchild. But if you are running a bustling pizzeria designed for lots of covers and fast turnovers, you might consider only a few whites and reds to simplify the decision process. I've even seen a swanky trattoria realize incredible success with only one house red for a buck an ounce.Approachability. Although not necessary the same as affordability, there is a significant overlap. While there will always be the high rollers and special occasion diners willing to splurge on expensive champagne or a rarified Bordeaux, such individuals run contrary to current restaurant trends. The future of dining is one of reasonable pricing and sampling the unknown while still inviting patrons into in environment that's fun and enlightening. With the millennial cohort now acting as the guiding force for new concepts and openings, start to think about small batch, craft infusions, exciting glassware, tasting flights, wines with a story behind them and all without any egregious sticker stock.Memorability. If you were to distill your restaurant's beverage offerings down to one single sentence, one phrase, one elevator pitch or one quintessential drink that will be the bell of the ball on Instagram for next five years, what would this be? Consumers nowadays are so bombarded with media and businesses vying for their attention that sometimes the only way to cut through the noise is to simplify your concept down to its most emotionally titillating component. Once you find that, work to amplify it and complement it to round out the drinking experience.Exceptionality. In a nutshell, if all you have in stock is what's also offered at the local liquor shop, then whoever built your wine list is just plain lazy. True, one can make the argument that what's familiar to guests is what makes it approachable and thereby increases sales, but I would argue strongly for the opposite point of view. After all, if what you have on your beverage list what's available at the convenience store down the street, then you're also giving your customers a direct price comparison so they can see just how much you're ripping them off! Instead, it is the unique twists and subtle differences in both the beverages themselves and their presentation to each guest that will earn you buzz, return visits and the ability to justify a higher price.Regionality. As an offshoot of both memorability and thematic congruence, diners nowadays want to delve into the story of a specific geographic area. Even if only for that one meal experience, they want to immerse themselves in a culture, time and place, for which your wine list is but one element of the overall equation. For instance, a trend of late for which I'm a big fan has been the hyper-regionalization of traditional European eateries. No longer can you simply open an Italian or French restaurant and hope to garner any level of sustained attention without an edge, like a Michelin chef or celebrity benefactor or some sizeable marketing oomph. Instead, people are opening Sicilian, Genovese, Provencal or Savoyard restaurants, with the beverage selections narrowcast on each respective territory's local produce and heritage.Accessibility. Different from approachability, this pertains to the actual physical display for your list. The key here is you want to enhance a patron's sense of discovery while also not inducing decision fatigue. You want your alcoholic listings to be a pleasure to read - that is, legible fonts with breathability on the page - but not too long so that it makes it difficult to come to a final selection within a reasonable timespan. In other words, it's as much an art as it is a science, and definitely a job more suitable to a graphic designer to help you figure out. Still, though, it's up to you to ensure that the list only features the wines and other spirits that best represent your theme. Less is more. And if you have a long list, then consider an abridged version accompanied by a binder or a tablet app for servers to hand out on request to true oenophiles.

Just Salad Chooses Grubhub As Exclusive Third-Party Delivery Marketplace & Loyalty Partner

Hospitality Technology Magazine·23 April 2019
Grubhub announced an exclusive partnership with Just Salad, the fast casual concept. Grubhub will be the place diners can exclusively order delivery from more than 30 owned-and-operated Just Salad locations in New York, New Jersey, Pennsylvania and Illinois.

Paradox Unveils Hiring Platform for Restaurants

Hospitality Technology Magazine·23 April 2019
Paradox launches Olivia Hire for Retail & Restaurant, a mobile-first, candidate-centric solution built for the specific recruiting needs of high-volume restaurants. Many high-volume recruiting organizations in the retail and restaurant industries open new job requisitions anytime a restaurant or store becomes understaffed. Local managers are forced to use traditional systems that were built for centralized organizations, not the needs of local stores. Restaurants offer online orders with a few clicks on a mobile device and retail stores offer curbside pickup; raising your hand to work at a restaurant should be as simple, easy, and fast.

Restaurant Local SEO: The Google characteristics of America's top-ranked eateries

Hotel F&B·23 April 2019
Doing Local SEO for restaurants means managing a ton of different ingredients: website SEO, link building, review management, GBP signals, etc.

Culinary Duo Bring Izakaya & Sushi Bar to Nashville, TN·Requires Registration ·22 April 2019
San Francisco Bay Area Chef Ken Tominaga and Chef Michael Mina of MINA Group are set to debut PABU here this fall at JW Marriott in Downtown Nashville.

Cloud Kitchen - Determining the Best Model for the Modern-Day Restaurant

Modern Restaurant Management·22 April 2019
The restaurant market is known for being competitive and risk intensive. It is not necessarily true that the restaurants with more capital will always survive. The profession faces cyclical demands and given the high cost of operations, success depends on getting right not just one, but multiple processes. It is a gargantuan task for a food brand to maintain consistent quality and still be profitable.

Five Things to Know Before Heading the Restaurant Show

Modern Restaurant Management·22 April 2019
The National Restaurant Association (NRA) Show 2019 is just weeks away. Now in its centennial year, the show is the largest annual foodservice show in the western hemisphere and is the place to meet and mingle with the entire foodservice industry.What can you expect this year? Big things. Big exhibits. And lots of people.This year’s event will attract 43,000+ attendees and feature 2,300 exhibitors spread over 715,000 square feet at Chicago’s McCormick Place – the largest convention center in the country!

Hospitality Technology Releases 21st Annual Restaurant Technology Study

Hotel F&B·22 April 2019
Hospitality Technology is pleased to announce the release of its 21st annual Restaurant Technology Study, titled, “Exponential Digital Drives Quantum Convenience.” For more than two decades, Hospitality Technology has charted the budgets, business drivers and investment plans of restaurant companies across segments and brand sizes. The study has chronicled the growth of restaurant IT over a course where the pace of change and technological advancement has been exponential.

WeWork is launching a coworking space for food startups·22 April 2019
WeWork — the chain of coworking spaces that famously offered complimentary fresh fruit water, coffee, and ping-pong to freelancers on its way to a $45 billion valuation — now wants to reach people outside the workplace.

Reducing Food Safety Errors and Violations

mycloud HOSPITALITY·22 April 2019
Restaurants are associated with 50% of all foodborne illness outbreaks each year (Centers for Disease Control and Prevention (CDC), 2015 ). Moreover, due to lifestyle changes, increasing numbers of people in westernized countries, such as the United States, eat in restaurants.

Gastronomy tourism as source of jobs, entrepreneurship and innovation

Hotel Online·21 April 2019
The countdown begins for the 5th World Forum on Gastronomy Tourism to be held on 2 and 3 May in Donostia-San Sebastián, organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC). International experts will analyse and discuss the influence and capacity of gastronomy tourism to create employment and promote entrepreneurship and how to increase its potential in the future. Registration to attend the forum is still open here.

Chipotle Customers Cry Data Breach

Hospitality Technology Magazine·21 April 2019
A number of customers of Chipotle are claiming their accounts have been hacked and they've been charged for orders at other locations in other states. Customers are taking to Twitter to air their grievances with @ChipotleTweets and posting their stories on Reddit. In most cases, orders were put through under a victim’s account and delivered to addresses often not even in the victim’s states, according to reports.

3 Mother's Day Marketing Ideas for your Restaurant to Make More Money

SevenRooms F&B Blog ·19 April 2019
Mother’s Day is May 12th, which means families are going to be dining out and spending more to celebrate Mom. According to the National Retail Federation, the US alone is set to spend over 20 billion on this annual tribute to Mothers. You should get your piece of the pie.

Theme Restaurants Spice Up India's Dining Scene

JLL Real Views ·19 April 2019
Eating out in one of India's new generation of restaurants is as much as the social media friendly design as it about the food.Theme restaurants - think dining in a rainforest or a replica Italian bistro from years gone by - are gaining ground among middle-class consumers keen for new experiences.Bombay Canteen, a theme restaurant in Mumbai, is housed in a recreated, old-fashioned Mumbai bungalow that represents the city's architectural history. It offers a view into the city's history through its decor, printed tiles and manually-lettered pricing boards.Patrons at Plum, a collaboration between hospitality company First Fiddle F&B and Bent Chair, a home furnishing and decor brand, can buy every item they see, from the pictures hanging on the wall to the cutlery at the Mumbai and Delhi outlets."Theme-based restaurants are here to stay in India," says Shubhranshu Pani, managing director - Retail Services and Stressed Asset Management Group, JLL India. "Today's consumers, which largely comprise of young people, are keen to try new kinds of cuisines, especially if the restaurant is endorsed by a celebrity and offers a different experience."Others such as Toy Room in Aerocity, New Delhi, and Social at Sarjapur Road, Bengaluru are designed on similar lines, with a particular focus on encouraging visitors to take photos and post them on their social handles."Interactive elements in the restaurant's design are responding to Millennials' social media needs," says Pani. "This group, in particular, prefers the unconventional over traditional dining options."Designing for the consumerThe food and beverage (F&B) sector - the fastest-growing part of retail in India - grew at a rate of 11 percent compounded annual growth between 2013 and 2017, according to JLL.Having a top-class menu is important. But India's theme restaurants connect with consumers through great spaces that tell a story, creating an inviting atmosphere and making for a memorable experience.Designing picture-perfect spaces that customers share within their social media networks, is part of the strategy."While theme restaurants often present us a story, tales are shared with consumers in a manner that makes the visitors feel special," says Pani. "People visiting these outlets expect quality food and service. Much of the brand positioning through these stories are a result of the reinvention of the local tradition and culture. And the youth across our cities is willing to splurge on the small, yet meaningful differentiating factor."Finding the right spaceThe cost of opening a restaurant tends to be higher than retail segments. Because of this, F&B companies often negotiate for longer lease periods with the space owners.But the biggest challenge these chains face is in taking their brand story to different locations and still making a strong connection with the consumer. While some chains are location specific, expansion to other regions depends on the right partner and entry strategy."It is because of this reason the expansion of concept has been slow," says Pani. "While a number of other smaller metros may offer a good catchment they may not have the right landlord, ready to partner with the brand or the right location to open an outlet.""As brands work on their expansion strategy to new locations, entry into newer markets will be based on a combination of strategies including location assessment, competitive landscape, pricing models, infrastructure and operational costs," he says.Nevertheless, Pani believes that there is both a strong appetite and growing potential for this new generation of restaurants."Concept restaurants are busy building a strong brand in the country. The good part is that a large section of consumers is aware and is ready to accept the innovation that these brands are bringing in. Brands that are positively impacting the consumer journey will see growth in the long term," Pani says.

Theme restaurants spice up India's dining scene

JLL Real Views·19 April 2019
Eating out in one of India’s new generation of restaurants is as much as the social media friendly design as it about the food. Theme restaurants – think dining in a rainforest or a replica Italian bistro from years gone by – are gaining ground among middle-class consumers keen for new experiences.

How Bars, Pubs and Restaurants Must Adapt to Stay on Trend

Modern Restaurant Management·18 April 2019
According to several studies, more people are electing to stay in rather than going out. For example, where there were 60,800 pubs across the UK in the year 2000, by 2017, this number had dropped to 48,350. With super-cheap alcohol available in shops, to the younger generation preferring teetotal, pubs and restaurants are struggling to entice people to leave their homes for a night out. So, what are these businesses doing in order to stay relevant and innovative enough to encourage customers?

Green attributes of restaurants: Do consumers, owners, and managers think alike?

International Journal of Hospitality Management·Paid Content ·18 April 2019
The purpose of this study is twofold: (a) to assess and compare the perceived importance of various green attributes of restaurants among consumers, owners, and managers and (b) to explore if these three stakeholders have different expectations about consumers’ patronage intentions.

Effect of franchising on restaurant firms' risk evaluations in the bond market

International Journal of Hospitality Management·Paid Content ·17 April 2019
Given the volatility of the market and its susceptibility to economic shocks, restaurants consider risk-management to be a critical factor affecting their success and use franchising to mitigate risk by smoothing and augmenting cash inflows.

Checking In With Kevin Baker, Chef Behind Steelpan at Sonesta Fort Lauderdale Beach

Lodging Magazine·17 April 2019
Kevin Baker’s fascination with food goes back to his childhood in St. Thomas, Jamaica, when he would watch his parents cook. As he got older, Baker found that different dishes and tastes could affect people’s moods, which inspired him to pursue a career in the culinary arts.

EHL Cocktails: 2019 edition

EHL Blog·17 April 2019
EHL's F&B outlets propose signature cocktails on a weekly basis. From classics to exclusive creations, discover the selection our students made.

Game On: Transport Yourself Into TV's Hottest Fantasy Series with Hilton's Real-Life Destinations and Drinks

Hilton ·17 April 2019
The wildly popular small screen adaptation of George R. R. Martin's fantasy series will officially come to an end this spring, and the show's fanatics all over the world are in a state of denial.For fans who are looking for ways to mark the end of the series, why not plan a trip to explore some of the most notable locations from the show - or at least indulge in some show-inspired drink concoctions.For superfans and set-jetting enthusiasts, Hilton has a variety of hotels and excursions that give visitors the chance to immerse themselves in the show's mythical lands, from the craggy mountainsides of Iceland to the medieval castles of Scotland.See below for the top must-see destinations for a series-inspired trip that will have you feeling like you're transported into another world entirely. Or if you can't escape to one of these fantastical locations, celebrate the end of an epic show with a themed cocktail party at home using drink recipes from the Hilton New Orleans Riverside, which created concoctions like Sister of the King Slayer to pay homage to the show (see recipes and photos below the list of destinations).DestinationsBallymoney, Northern IrelandThe iconic Dark Hedges, a long avenue of 250-year-old beech trees, is located in Northern Ireland and has been featured in several episodes throughout the series.Where to StayHilton Belfast (Belfast, Northern Ireland) is offering a special package for an interactive and immersive show-related experience. It's just steps from the stunning scenery where many of the show's scenes were shot. As an added bonus, the city of Belfast was named Lonely Planet's top places to visit in 2018.Winterfell, ScotlandDoune Castle, which dates back to the 13th century, was used extensively as a backdrop in the pilot episode.Where to StayStay within driving distance of Doune Castle at DoubleTree by Hilton Hotel Edinburgh City Centre (Edinburgh, UK), located in the heart of Edinburgh, a UNESCO World Heritage Site since 1995.Dubrovnik, CroatiaCroatia's Old Town Dubrovnik has served as a primary filming location since the second season. Here, visitors can walk through Pile Gate, the gateway to Old Town, or down the Jesuit Stairs at the Church of St. Ignatius of Loyola.Where to StayHilton Imperial Dubrovnik (Dubrovnik, Croatia) offers stunning views of Dubrovnik Old Town and the Adriatic Sea, as well as a relaxing place to unwind after visiting two of the show's major filming locations.Reykjavik, IcelandThingvellir National Park, a UNESCO World Heritage Site and backdrop for mountain scenes in the fourth season, offers visitors the chance to explore striking landscapes, waterfalls, ravines and diving.Where to StayCanopy by Hilton Reykjavik City Centre (Reykjavik, Iceland) is located less than an hour away from Thingvellir National Park and Iceland's other natural sights such as glaciers, volcanos, lagoons, caves and waterfalls.Alternatively, visitors can stay at the stylish Hilton Reykjavik Nordica, just minutes from downtown Reykjavik.MaltaSeveral iconic scenes were shot within the walled city of Mdina.Where to StayHilton Malta (St. Julian's, Malta) is the perfect home base for exploring all the show's filming locations in Malta. The hotel offers travelers a luxury getaway of their own with Myoka 5 Senses Spa, four outdoor pools and year-round Mediterranean sunshine..Series-inspired Cocktail RecipesThe below recipes are from Hilton New Orleans Riverside:White Walker Travels South2 oz. rum.75 oz. Blue Curacao1 oz. lime juice.5 oz. simple syrup.5 oz. orange juice3 dashes Angostura bittersAdd all ingredients into a shaker tin and shake and strain in a rocks glass. Garnish with a lime wheel and lemon peel sail.Sister of the King Slayer4 oz. Malbec.5 oz. green chartreuse1 oz. blackberry liqueur.75 oz. passion fruit syrup1 oz. pineapple juiceBegin with a shot of green chartreuse in a wine glass, add the remaining mixed ingredients and garnish with mixed berries and pineapple chunks.Highgarden 751.25 oz. citrus-flavored vodka.75 oz. Creme de Violette1 oz. pineapple juice.5 oz. lemon juice.5 oz. simple syrupBrut champagneAdd all ingredients, except the Brut, into a shaker tin. Shake vigorously and strain into a champagne flute. Fill with Brut and garnish with a lemon wheel.


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