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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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McCain Foodservice releases report on 2018's top casual dining trends

McCain Foods Ltd ·10 July 2018
Meat substitutes, food halls, and experiential dining are set to become more prevalent in casual dining over the coming years, according to a new report from McCain Foodservice.McCain's 2018 Casual Dining report is designed to help operators better understand how to stand out in an increasingly crowded sector, where staying one step ahead of consumers can often mean the difference between success and failure."In an increasingly competitive sector, we know how important it is for operators to be agile and adapt quickly to cater for changes in trends and consumer behaviour", Jo Simmons, McCain Foods Senior Brand Manager explains."Our report highlights 6 recent successes in casual dining, giving operators an idea of the direction that the sector is set to head in over the coming years".Here's a few headline trends that they see on the horizon in 2018:The Vegan RevolutionThe number of adults following a vegan diet has increased around 500% since 2016, with 3.5 million vegans now living in the UK. More and more restaurants are now moving towards plant-based ingredients like jackfruit, tempeh, seitan and aquafaba to cater for this demand, with around 52% of outlets offering at least one vegan option.Creating Experiences: Shifts in spending patterns indicate that consumers are spending less money in traditional retail and foodservice, and more money on outlets that offer experiences. Successful operators are creating experiences around the food they serve, whether through limited time only menus or placing emphasis on communal or interactive dining.Lighter Indulgence:50% of diners say they consider whether a healthier option will be available when choosing where to dine out. However, consumers don't want to feel like they are moderating or calorie counting, and operators need to find the balance between offering healthy yet indulgent feeling options.To read all insights and view information on key trends Bringing it Home, Craft Beer Meets Craft Food, and Community Spirit, download McCain's casual dining report here.
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McCain Foodservice releases official 'What's Hot' report containing top trends for 2018

McCain Foods Ltd ·17 January 2018
To mark the start of a new year, McCain Foodservice has unveiled a new report looking ahead to 2018. Turnover in the food service sector is set to slow amidst continued consumer uncertainty as Brexit draws ever closer. With this in mind, it's vital that food providers stay ahead of the curve.Jo Simmons, McCain Foods senior brand manager, explains: "As new trends come and go, changes to what consumers eat, where they eat, and how they eat take place. Operators take influence from fresh new cuisines, bold new flavours make it on to menus, and new dining options emerge. Technology also has a big influence."With so many changes happening it can be hard to pick out the opportunities that will work for your business, and those that will make headlines and then disappear, so we've rounded up a few of the key ones that we believe can help caterers stay hot and ahead of the competition in the next year."Here's a few headline trends that they see on the horizon in 2018:Value Scrutiny: Value for money will be increasingly important as consumers scrutinise their spending decision. This doesn't necessarily mean that consumers are continually chasing the cheapest option. Instead, they want hearty portions, great value food and excellent standards of service.Convenience: 2017 saw a 6% rise in quick-service lunch visits, and this trend shows no signs of slowing. As the rise of home delivery shows, convenience is central to our busy lives. Making it as easy as possible for diners to get a great meal quickly and easily will be a key growth area across the industry this year.Technology: 40% of 25-37 year olds prefer ordering food on their phones to table service, whilst 67% will spend more on their phones than when ordering in person. Our phones and tablets are now ever-present in our lifestyle habits. Finding ways of integrating the latest tech into a traditional foodservice industry could see businesses sink or swim.Informality When dining in consumers view eating as an opportunity to socialise, catch up and take a break from the business of modern life. To provide for this, many venues are seeing success by creating a more casual dining environment. Food that's easy to share, communal seating, and 'pay first, leave whenever' approaches to service are all trends that will be hot in 2018.Indulgence, Foodie Culture, Provenance & Sustainability, Meals that Look as Good as they Taste and Healthy Eating are other key trends that you can read about more in the report.

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