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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.

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Avendra Releases Findings From Lodging Industry F&B Study

Avendra · 4 April 2018
ROCKVILLE, MD -- Avendra today released findings from a new F&B trends report titled "Lodging Food & Beverage Outlook" that gauges demand for hotel F&B over the next two to three years. The findings reveal current F&B and occupancy performance, identify hoteliers' investment plans, and detail new food formats for the future."Today's restaurants face multiple pressures based on shifting consumer behaviors," said Chip McIntyre, senior vice president of strategic sourcing, Avendra. "We worked with an independent third party to help identify those behaviors to ensure that the restaurants and food operations our hotel customers own and operate can remain relevant in an increasingly diverse and competitive environment."Avendra provides procurement and supply chain management services for food-and-beverage and other areas of hotel operations. In addition, Avendra F&B experts analyze various offerings within a hotel's foodservice outlets to help operators enhance revenue, reduce overall costs, and provide exceptional guest service. Detailed analysis includes menu engineering and product cross-utilization and comparisons against local competitors, product applicability reviews, and the exploration of practical product alternatives to achieve cost savings that can be implemented without sacrificing product quality.The researcher received approximately 900 unique responses, with about 90 percent coming from hotel general managers and directors of F&B, and roughly 10 percent coming from either hotel management companies or brand-level/corporate entities spanning luxury to economy and independent segments."In the United States, the lodging industry represents approximately $200 billion dollars in annual revenues, and it's growing by 1.5% to 2% each year," McIntyre said. "Food and beverage tends to represent 25% of that total expenditure, or around $50 billion, and it's growing at about 2% to 3% each year."Through this study, we uncovered three notable trends supporting F&B growth," he said. "First, groups frequenting full-service hotels are spending more and they're moving up to higher-tier proteins or beverage options. We are also seeing a shift towards local restaurant concepts accompanied by an upscale bar. Second, limited-service hotels are seeing outsized volume growth coming from grab-n-go type occasions. This lodging segment is seeing a larger share of the 2% industry supply growth. Third, 75% of group demand is already booked (driven by conferences and events), we can see group business is pacing up 2% to 3% for 2018. This is the biggest, most important driver of F&B demand."Here are just a few notable findings from the Lodging Food & Beverage Outlook:Food and beverage is expected to be a growing area of the hotel business. About 60% of participants in this study expect the contribution of F&B (as percentage of revenues) to grow over the next 3 to 5 years (vs. the ~30% contribution today). A similar number of respondents also expect revenue/onsite bar revenues to increase in the years ahead. This is likely to come primarily from beverage sales in restaurants, bars, and other venues rather than in-room minibars - as this format seems to be going out of favor.One of the structural growth drivers for F&B revenue is likely that hotel owners and general managers are allocating a growing amount of square footage for F&B within new hotel builds and remodels. In general, this held true across all types of properties. This trend was most prominent in the luxury sector, where 40% of hotel owners and 33% of independents said they plan to increase F&B square footage.The biggest area of F&B investment is event catering, with 61% of respondents planning net growth in this area. Convenience/market concepts are also expected to proliferate, with a growing emphasis on fresh.Local restaurant concepts (managed internally) are likely to gain additional placement; whereas, hotels are moving away from outsourcing that space to a local independent concept (to be managed externally).In-room minibars and chain restaurant concepts will be less prominent formats in hotels the next 3 to 5 years.When it comes to room service, only 10% of respondents in the luxury segment said they plan to increase investments in this area.A net +5% of mid-scale properties were investing in limited-service restaurants. All other segments were moving away from this concept, particularly luxury/upper upscale (-10%).Luxury, upscale and independent segments are devoting resources to local restaurant concepts.While all chain scales looked to be working to grow the buffet format, independent hoteliers were least likely to invest in this format (+3% compared to +23% for the entire sample).Just over half of the sample of hotel industry participants are selling fresh/refrigerated foods in convenience or a market format today. We expect this segment to see further growth as about one-third of those who do not offer fresh foods in a market concept are planning to do so within the next year. On average, about 45% of hotel sites that offer fresh foods within on-site convenience stores are seeing better-than-expected revenue growth.More than 40% of properties will add fresh food convenience options in the upper upscale, upscale, upper midscale, and economy segments. That would imply almost 25% growth in the number of points of distribution during the next 12 months.About 95% of luxury and independent hotel operators provide food benefits to employees today, and 35% to 40% of these properties are looking to expand that budget in the future."'The Lodging Food & Beverage Outlook' provides powerful insights on the growth in hotel F&B, identifies shifts in foodservice strategy for hotel owners, and gives perspective on the specific areas of the lodging business," McIntyre said. "Overall, we found that hotel F&B growth is expected to pick up in 2018, likely driven by a combination of better group RevPAR trends plus more purposeful investments in growth formats."
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Avendra to be Acquired by Aramark

Avendra ·18 October 2017
Avendra, the leading North American hospitality procurement services provider, today announced that its Board of Managers reached a binding agreement with Aramark Corporation (NYSE: ARMK) to acquire the company for $1.35 billion. Avendra is owned by founding shareholders Marriott International, Hyatt, Accor, ClubCorp and IHG.Avendra was launched 16 years ago by merging the procurement divisions of its founding shareholders. Today, Avendra is a leader in hospitality procurement services, serving 8,500 hotels and other hospitality businesses in the Americas providing a range of procurement and supply chain services to its customers, including hotels, golf clubs, universities, multi-family housing buildings, as well as other segments.Wolfram Schaefer, Avendra's President and CEO, said: "We are very enthusiastic about this evolution for Avendra. We think the combination of Avendra and Aramark, a company admired and respected around the world, will bring additional value to both our customers and supplier partners. Our process for creating valuable contracts and providing hospitality expertise will only get stronger and our commitment to world-class customer service will continue to be the foundation for all we do.""Most importantly, I want to thank the Avendra team for competing day after day at the highest level, with the utmost integrity," Schaefer continued. "Their unwavering efforts and continual focus on delivering value to our customers and suppliers propelled us to this day."As part of the agreement, Marriott, Hyatt, Accor and ClubCorp have agreed to commit to a 5-year procurement agreement with Aramark and Avendra.Leeny Oberg, Chairman of the Avendra Board and Executive Vice President and Chief Financial Officer of Marriott International, said, "Avendra has become very successful. From its beginnings serving founding shareholders, Avendra has added non-founder customers who now make up the majority of company revenue. Avendra's Board believed this was an appropriate time to take Avendra to the next level by considering opportunities, including sale of the company, to further increase the company's purchasing power. As part of Aramark, we believe Avendra will continue its growth, driving greater scale and value for the benefit of its customers."Eric Foss, Aramark's Chairman, President and CEO, commented, "We're excited to welcome Wolfram and the Avendra team to the Aramark family. Combining Avendra's powerful procurement capability with Aramark's leading supply chain management expertise will bring increased growth, buying scale, and improved service levels to both Avendra's and Aramark's customers, while strengthening our industry reach and competitive positioning."The transaction is subject to the expiration or termination of the waiting period under the Hart Scott Rodino Antitrust Improvements Act and satisfaction of other customary closing conditions. The parties expect the transaction to close before year-end. Once the transaction closes, Avendra will become an Aramark business unit headed up by Wolfram Schaefer.Goldman Sachs & Co. LLC is serving as exclusive financial advisor and Latham & Watkins LLP provided legal counsel to Avendra. J.P. Morgan acted as lead financial adviser to Aramark, while Simpson Thacher & Bartlett LLP acted as legal counsel.About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Can You Make A Beet Taste As Good As Bacon?

Avendra · 4 October 2017
Can you really make a beet taste as good as bacon? Is free-range (insert protein) truly better for the environment? How do we help with the environmental problems, give people what they want to eat, and not assume the role of the "food police"? At the Menus of Change conference, hosted by The Culinary Institute of America and Harvard's School of Public Health and held in Hyde Park, N.Y., the agenda focused on the long-term, practical vision of integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility within the foodservice industry and the culinary profession. Three dominant themes surfaced:Trust and Transparency - People are asking more questions about their food; and chefs, restaurants and foodservice institutions are trying to provide better answers. Through this ongoing conversation, additional transparency and trust is gained. A range of approaches were presented - from full-disclosure solutions that convey detailed nutritional information, all allergens, and even some local sourcing tags, to a more focused approach where restaurants would highlight one element, such as locally-sourced items or a separate gluten-free menu. Transparency isn't an all-or-nothing approach. Different approaches can work. The guidance seemed to be "Stand for something, exert effort to try to make it better and tell your story to your customers."Plant-forward - This is the idea of creating menus and recipes that are comprised of more plants vs. animal proteins, which are traditionally the cornerstone in most American menus. It reminded me of Michael Pollen's often quoted guidance, "Eat food. Not too much. Mostly plants." Many have heard the challenges in the beef industry it takes 35 calories of feed to produce one consumed calorie of beef, or 427 gallons of water to produce a quarter-pound beef patty. The Protein Flip highlighted the previous statistics and takes on the daunting task of trying to educate, illustrate and transform thinking around protein in our diets.Deliciousness - One of my favorite quotes from the conference was, "If it's not delicious, it's not a solution." These problems are big and complex, but a basic hurdle that must be overcome is that the food must taste good. People aren't willing to change behaviors for something that isn't equally as tasty as what they are eating today. One case study focused on Brigaid, a group started by a former Nobu head-chef that puts chefs in elementary schools to provide scratch-cooking and healthier menus at an early age. This was an inspiring example of a new concept to make school food fresh, healthy and delicious. Another tool highlighted at the event is the Principles of Healthy Sustainable Menus. This guide provides simple ideas for creating any kind of menu - whether used by a restaurant or even for use in your own cooking.It's uncomfortable not knowing all the answers or even a pathway forward, but an important step is raising the consciousness about some of these food problems and trends. I'm grateful to have had the opportunity to learn more about this area and hope others find the resources above helpful in this ongoing conversation.
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The Washington Post names Avendra a winner of the Greater Washington Area 2017 Top Workplaces Award

Avendra ·21 June 2017
Avendra, North America's leading hospitality procurement services provider, today announced it has been awarded a Top Workplaces honor by The Washington Post for the second consecutive year. The Top Workplaces recognition ranks the best companies to work for in the Washington D.C. area."We are honored to have been selected for the Top Workplaces award again, particularly as the judges were our employees," said Wolfram Schaefer, CEO and President of Avendra. "As a professional services organization, our associates are our most valuable asset. This award recognizes the commitment we have to continue to make Avendra a truly outstanding place to work."The Top Workplaces are determined based solely on employee feedback. Over 250 Avendra associates participated in the survey commissioned by The Washington Post in partnership with Workplace Dynamics, a leading research firm on organizational health and employee engagement. Several aspects of workplace culture were measured, including alignment, execution, and connection, just to name a few.A total of 150 companies were awarded at a celebration on Thursday, June 15 at The Washington Post. For more information about The Washington Post's 2017 Top Workplaces, or to read Avendra's profile in the Washington Post, click here.

Avendra Renews Contracts With Its Five Founding Customer Partners

Avendra ·21 June 2007
such as food and beverage, uniforms, linens, soaps and shampoos, office supplies, engineering and janitorial supplies and services, kitchen equipment, golf pro shop and golf course maintenance -- offering significant cost savings and enhanced service levels. Further, Avendra offers a wide range of related services such as quality assurance, operational consulting, specification development, purchasing reporting and more to help customers optimize their procurement operations.About Avendra | Avendra is North America's leading procurement services company serving hospitality-related industries. Avendra customers gain access to contracts leveraging over $2.5 billion of annual purchases, expert advisory services and in-depth purchasing data and analysis. Through Avendra, customers obtain substantial savings on their purchases and other value added services to improve their operations and bottom line results. Formed in 2001, the company is headquartered in Rockville, MD and has regional offices throughout the United States and Canada. For more information, please call toll free, (866) AVENDRA, visit /, or email inquiries to info@avendra.com.

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