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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.

The Digital Imperatives for Restaurants in 2019

Modern Restaurant Management·23 January 2019
The dining public has spoken, and as the calendar turnes to 2019, their message to restaurant operators is loud and clear: Deliver a digitally enabled dining experience or we’ll eat elsewhere.A new report, based on research conducted by Incisiv and sponsored by BRP and Windstream Enterprise, suggests in no uncertain terms that it’s time for restaurants to put digital tools squarely at the center of the dining experience.

The World Restaurant Awards to debut in February 2019

4hoteliers.com·23 January 2019
IMG announced the creation of The World Restaurant Awards - a groundbreaking new award show for a restaurant-hungry public increasingly obsessed with eating, drinking and travel: The awards, produced by IMG, were conceived in partnership with restaurant journalist Joe Warwick (Creative Director) working alongside legendary gastronomic writer and broadcaster Andrea Petrini (Chair of the Judging Panel).

MRM Franchise Feed: Taco Bueno's New Beginning and Pizza with Beer Delivery

Modern Restaurant Management·22 January 2019
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise environment.

Eco-Products Offering Cup Lids for Sipping Without a Straw

green lodging news | By Glenn Hasek·22 January 2019
With the growth in consumer demand for packaging choices that are both sustainable and innovative, Eco-Products is now offering compostable lids that allow sipping without a straw.

What to Look for When Hiring a Sous-chef

Modern Restaurant Management·22 January 2019
No restaurant hire is as important as a sous-chef. Translated, they will be your under chef, your second in command. In other words, they will handle the day-to-day grunt work, while you get the glory.Hiring for this position can become complicated because market is glutted with wannabes who have oversized egos and undersized abilities. You need to be sure they have the three vital traits which every great sous-chef possesses: ambition, commitment and passion. But you also need to consider five other factors when you meet with sous-chef candidates.

10 non-alcoholic drinks for university night out

EHL Blog·22 January 2019
It’s Saturday night and your friends are all going out for a night on the town. You are the deisgnated driver but that doesn't mean that you should miss out on all the fun! Here are ten ideas for drinks to order that are a step up from a “regular” soft drink.

Bakery Communicates Menus, Messages Via Split Flap Display

Hospitality Technology Magazine·22 January 2019
When Milk Bar bakery opened its Los Angeles location, founder Christina Tosi wanted to incorporate a non-digital sign that would serve as an interactive menu for classes and events. After some research, they decided that an old-school Split Flap Display from Oat Foundry.

Juice It Up! Integrates Loyalty with Mobile App

Hospitality Technology Magazine·22 January 2019
Juice bar Juice It Up! Has launched its loyalty-focused mobile app. The new mobile app offers guests a personalized digital experience allowing them to pay, earn loyalty points and redeem rewards all from the convenience of their mobile device.

Mighty Taco Taps AfterWords' Guest Survey Platform

Hotel F&B·22 January 2019
Mighty Taco, a Mexican-style fast-food restaurant chain with 21 U.S. locations, partnered with AfterWords to implement its guest survey and recovery software.

OpenTable now lets customers use points for hotels on Kayak

PhocusWire·22 January 2019
Booking Holdings has activated a new loyalty benefit for OpenTable, allowing diners to redeem their OpenTable Dining Points for hotel savings on Kayak.

Sonoma's MacArthur Place unveils renovation

mycloud HOSPITALITY·21 January 2019
Set to debut in early 2019, MacArthur Place will reveal completely redesigned interiors including a reinvigorated food and beverage programme envisioned in partnership with Zakarian Hospitality.

Pay-at-the-Table Technology Boosts Safety, Convenience and Satisfaction

Modern Restaurant Management·21 January 2019
Opening a restaurant, and then achieving and maintaining profitability, isn’t easy. In fact, there’s a veritable cottage industry of television shows dedicated to the cutthroat nature of the business. Gordon Ramsay isn’t very forgiving, and diners who spend their hard-earned money can be just as demanding.Offering a quality product is the most obvious goal that restaurants strive to achieve, but with 80 percent of restaurants risking failure in the first five years, success hinges on more than just food. A passion for culinary arts is rarely enough to compensate for a lack of business skills.

Restaurant Platform Waitr Buys Bite Squad

mycloud HOSPITALITY·21 January 2019
Waitr Holdings Inc., a restaurant platform for online ordering and on-demand food delivery, has completed its previously announced acquisition of Bite Squad, for $323 million.

UAE hospitality sector saves 1.5m meals from being wasted in 2018

mycloud HOSPITALITY·20 January 2019
The UAE hospitality and foodservice industries have reportedly saved 1.5 million meals from being wasted in 2018 as part of the UAE Food Waste pledge.

MRM Talking With: MK Washko and Shari Drewitt of Better Being

Modern Restaurant Management·18 January 2019
A lot has changed since MK Washko and her wife and business partner, Shari Drewitt, started Better Being as a catering service for New York photographers back in 1994. As technology evolved, so did they and theirembrace of blogging helped them when they eventually opened a take-out shop and a...

Super Bowl Search Trends Research Finds Hotel Searches Spike, Restaurant Searches Drop in Host City

Hospitality Technology Magazine·18 January 2019
Yext, Inc. released new research on how consumer search behavior changes during the Super Bowl. The data revealed that Google Search Views skyrocket in key verticals like grocery and hospitality in the lead-up to the big game — particularly in the host city.

Cut Food Cost with Two Easy Systems

The Restaurant Expert·17 January 2019
How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your restaurant. One is a key item report. The other is a waste sheet. Watch this video to learn exactly what I mean or continue reading below.

How Drones Will Impact Food Delivery Services

Modern Restaurant Management·17 January 2019
The rise of on-demand apps has given rise to a predictable trend: young consumers are ordering food more often than any generation before. Restaurant owners have prioritized offering reliable and efficient delivery services to meet this increased demand.Luckily, the growing popularity of drones might represent an opportunity to stand out among the competition.

What Corked Wine Teaches You About Service Excellence

Hotel Mogel Consulting Limited ·17 January 2019
For all of my fellow oenophiles out there, it's one of the worst feelings in the world. You pop open a bottle, pour yourself a glass, take a sip and your mouth is hit by a musty, astringent splash that eviscerates any lingering flavors. The wine is skunked and utterly worthless.This lesson all comes down to one of the hallmarks of a service culture in that it's not just about how well you provide for your guests but also how well you recover from any errors or experiential gaps, with the term of 'double deviations' epitomizing this concept. This requires some explanation, but the lesson here about skunked wine can be adapted for any other hotel operation or trainable aspect.The biggest worry about a bottle going stale is that you never can tell until it's opened. Of course, you can make assumptions based on the winery, varietal and vintage, but it's still always a question mark. A litmus test of sorts before you even let a guest take a sip is to sniff the wet end of the cork. The aroma will, as per the title, obviously have skunky elements, while other telltale signs of decay are any notes of wood, mold, manure, barnyard, hay potato skins or asparagus. If you have never encountered a corked bottle, you'll know it when you smell it!The taste will follow in stride and more strongly than the funky fragrance, but if the smell is palpably wrong, the last thing you want to then do is let a guest endure the displeasure of having even one drink. Right there, just with a simply whiff, is the chance for your servers to demonstrate their knowledge and deepen their rapport with customers. There are also other visual signs to note so that your team can best service their patrons by preventing them from tasting a skunked drop, including the liquor having a brownish, opaque color, a fizzy structure when it's not a sparkling wine or perhaps the cork is pushed out slightly from the neck.Regardless of when or how the rot is discovered, though, what matters most is what your server does next. The most basic form of follow-up is to go back to the cellar, put out another bottle of the same label and open it to see if it too is off. In all likelihood it'll taste just fine. However, you must keep in mind that by this point the table has been waiting for its drinks for an additional five to ten minutes, delaying the regular course of the collective meal experience and letting frustration set in to reduce overall meal satisfaction.A little something extra is needed to balance the books, even if the deterioration of flavors was in no way your restaurant's fault. The fact remains that guests will perceive this as a slight on your part and they are thus justified in their nonverbal desires for a gratis gift for their troubles. While I'm not suggesting you comp the entire purchase, a free dessert or an extra round at the end of the meal will go a long way to both positively surprising this customer set and building more advocacy for your restaurant than if everything had gone smoothly from the start.Let me know with you the two times this has happened to me at a restaurant. The first was at Gordon Ramsay Steakhouse in Paris Las Vegas where I ordered a bottle of Clos Vougeot 2009. The sommelier tasted it before me - the correct approach - and promptly rejected the bottle before bringing out a second bottle of the same wine which was perfect. The second was at the Le Champlain in the Fairmont Le Chateau Frontenac in Quebec City where I ordered a bottle of Fixin Premier Cru, an above average burgundy although the vintage escapes me. This time the sommelier poured the wine for me to taste, and when I remarked that it was terrible he too tasted it then concurred that it was off. Afraid to bring out another bottle of the same wine, he upgraded me to a grand cru of an even better year for no additional charge. Although the recovery incentive was better for the latter incident, what's remarkable is that, despite both incidents occurring years ago, the adept handling of events is still quite memorable.The key here is that whenever there is a fault, your recovery efforts must be speedy and forthright. And instead of leaving these types of situations up to the moment whereby a manager is forced to make a decision extemporaneously, you might go about setting up a protocol in advance for how to best compensate guests for their troubles.

Responsible Gastronomy

mycloud HOSPITALITY·17 January 2019
Chefs and suppliers in Asia are stepping up to create delicious sustainable seafood dishes that subtly educate diners, finds Rebecca Lo. It is a common belief that happy animals make better animals. As de facto custodians of the animals sharing our planet, we have an implied responsibility to allow every living creature its right to ...

Creating Greater Loyalty is on the Menu (Infographic)

Modern Restaurant Management·16 January 2019
QSRs cannot take loyalty for granted as it oftenextends only as far as the next incentive or reward. That advice comes fromAttracting New Customers and Creating Greater Loyalty is What's on the Menu for Quick Serve Restaurants,a study fromThe Media Division of Publishers Clearing House. The organization surveyedmore than 2,600...

App Annie Snapshot: Mobile Trends in QSR

Modern Restaurant Management·16 January 2019
It comes as no surpise that mobile has completely disrupted the food and restaurant industry. In fact, according toAppAnnie's latest data, in 2018 consumers sourced food and drinks throughapps 150 percent more often than in 2016.Furthermore, worldwide downloads of the top five food deliveryapps have grown 65 percentin 2018 vs....

What Corked Wine Teaches You About Service Excellence

Hotel Online·16 January 2019
By Larry Mogelonsky - There's an important lesson in the form of what corked bottles - that is, wine that's gone off - can present as an opportunity to wow your restaurant patrons and hotel guests.For all of my fellow oenophiles out there, it's one of the worst feelings in the world. You pop open a bottle, pour yourself a glass, take a sip and your mouth is hit by a musty, astringent splash that eviscerates any lingering flavors. The wine is skunked and utterly worthless.This lesson all comes down to one of the hallmarks of a service culture in that it's not just about how well you provide for your guests but also how well you recover from any errors or experiential gaps, with the term of 'double deviations' epitomizing this concept. This requires some explanation, but the lesson here about skunked wine can be adapted for any other hotel operation or trainable aspect.

Harnessing the power of storytelling in restaurants

EHL Blog·16 January 2019
“If used well, stories can stick in the customer’s mind, much longer than a memory of a bite of food, or a glass of wine.” Funnily enough, I’d like to start with a story. Years ago, I went to a restaurant in a suburb of Glasgow. An unassuming, 40-seater, tucked in between a Sainsbury’s and a kebab shop. To this day, I remember, and cherish that meal as one of the best restaurant experiences I have had.

Food for thought: catering for vegan guests

Click by booking.com·16 January 2019
Traditional dairy-heavy breakfasts and meat-focused dinners are rapidly falling from favour as people all over the globe try to reduce their consumption of animal products. Whether for ethical, health or religious reasons, plant-based diets have never been so popular.

Streamlined Breakfast-to-Go Fills Hotel Niche

Hotel Online·16 January 2019
Hotel guests often rush out the door toward the airport on a wing and a prayer, and the prayer is that they will be able to find something healthy and easy to eat at the airport for breakfast. Typically, this supplication goes unanswered, and by the time the harried traveler is nearing his or her gate, the word “terminal” takes on a whole new meaning as to breakfast options.

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