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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 Final Straw: Why the Hospitality Industry is Going Straw-less

Smart Hospitality Supplies ·11 May 2018
There has been a huge shift recently in the hospitality industry's attitude towards single use plastic straws. Estimates show that the UK uses approximately 8.5 billion plastic straws per year. Straws are said to be among the top 10 waste items found on beaches, and can take at least 200 years to decompose!Most recently, leading UK hospitality supplies company, Smart Hospitality Supplies, have replaced their offering of plastic straws with multi-use and paper straws and have even adopted an eco-friendly range of their extremely popular menu covers. The news comes at the same time as the announcement that other industry leading companies are looking to ditch their plastic straws too.The Deltic Group (the UK's largest operator of bars and nightclubs) have recently proposed that they will distribute guidelines to their staff to ensure that current straws and plastics are recycled properly, whilst also aiming to source more sustainable options. All Bar One and Wetherspoons also stopped using plastic straws last year; with drinks brands Diageo, Bacardi and Pernod Richard set to lay out plans to stop using straws and stirrers. The impact of Wetherspoon's move alone is said to save 70 million straws per year!It's not just the hospitality industry getting on board, even the Queen has banned plastic straws and bottles from the Royal estate after working with Sir David Attenborough on a conservation documentary. Internal caterers are now only allowed to use china plates, glasses and recyclable paper cups.The #RefuseTheStraw campaign has sparked the change and has pressured the industry to think twice about how they are serving their drinks. It is clear that consumers attitudes are changing and they are more tuned in to this type of concern. A Facebook post by Vivienne Westwood explaining that "the straw in your cocktail or coffee will be on this planet forever", sparked the interest of 300,000 viewers.The UK government and the EU have both hinted at their plans to ban the use of plastic straws with Michael Gove saying: "if it is bad, then banning it is a good thing". A similar ruling was made recently with the UK putting a 5p charge on plastic bags, this has resulted in an 85% reduction in the amount of bags that people use. Many people are even converting to non-plastic toothbrushes, with bamboo alternatives showcased on The One Show recently.Not only has eco-consciousness attracted customers, but it can create partnerships. The One Show have partnered with the aforementioned Smart Hospitality Supplies to create their menu covers for many years which has spurred both parties quest for sustainable production.With consumer and industry behaviour changing rapidly, it is imperative that businesses within the hospitality trade keep up. With a growing interest in recyclable products and social awareness, consumers are likely to choose a bar that they trust to be environmentally sound over one that is not. Bars and restaurants need to drive the change rather than being pulled along with it, or they might face the risk of losing out to their competitors! The future is green!

How Restaurants are Throwing Away Profits

Smart Hospitality Supplies · 4 May 2018
Recently, a popular food waste app in Sweden launched itself in to the UK market. The innovative service gives restaurants the opportunity to sell their leftover food on the app for 50% of the RRP. The benefit for the restaurant is that they are making money from food that would normally go to waste, and the customer gets a delicious meal for half the price. Karma was founded by Hjalmar Stahlberg Nordegren, Ludvig Berling, Mattis Larsson and Elsa Bernadotte in 2016. Since then, Karma has partnered with over 1,000 restaurants and grocery stores in its native Sweden, and has recently joined forces with its first 50 restaurants in London, including Michelin star restaurant, Aquavit.According to the Waste and Resources Action Programme, food waste costs UK restaurants around PS682 million every year, representing a massive loss of profit potential. The app's founders suggest that restaurants can increase their potential yearly revenue by PS30,000. This is a huge incentive for every venue to boost their bottom line, even if the ethical arguments aren't enough.A representative from leading menu board and catering equipment supplier, Smart Hospitality Supplies said: "Restaurants that are running very tight margins are at risk of losing their integrity by sourcing lower quality produce and ultimately providing a worse service for the customers. Not only can reducing waste be ethically sound, but it can give the businesses the breathing room they need to continue offering a quality service."An entire business has been formed based entirely on this ideology. Since 2014, Skye Gyngell's Spring Restaurant has been serving three course set meals using only misshapen and left over food. The fact that one restaurant can survive completely using the food that most would throw away proves how much potential profit is being wasted. Before reaching shop shelves, a reported 40% of fruit and vegetables are discarded. This highlights a further opportunity for restaurants to strike up partnerships with their local shops to purchase the misshapen food from them at a low cost, a similar relationship to what Karma is harnessing between restaurants and consumers.Having worked with aforementioned Smart Hospitality Supplies, Raymond Blanc OBE serves dishes made with vegetables grown in his kitchen's garden. The Belmond Le Manoir aux Quat'Saisons restaurant has been practicing sustainable dining for more than three decades. Blanc is also the president of the Sustainable Restaurant Association, who last weekend promoted the 'One Planet One Plate' campaign. Restaurants taking part highlighted at least one dish on their menu which has a sustainable footprint. Participants included Jamie's Italian, Wahaca, Ceviche and Le Bab.Raymond Blanc said of the event: "By highlighting dishes that capture this ethos, One Planet Plate will enhance diners' experience and help them put their passion for good food into action," and stressed the importance of restaurants "helping people understand what sustainable food looks, smells and tastes like".

Making the Most of Briton's Habitual Dining Patterns

Smart Hospitality Supplies · 8 February 2018
Recent reports have shown that delivery services such as Deliveroo are boosting the UK economy by an astonishing PS372 million per year. Reaction to this has been widespread concern over the future of out-of-home dining. In spite of this, the NPD has revealed that the out-of-home market has also grown by 6.6% in the past two years. Evidence suggests that consumers patterns are changing to ensure that they know that if they eat in a certain place, then they will get what they want.Habitual dining visits accounts for PS12.6 billion of all of the out-of-home consumer spending every year. The director of foodservice in the UK for NPD, Cyril Lavenant explains: "with so much choice for eating out, customers should be 'promiscuous' and never settle for a favourite. However, nearly one in four of us are happy to go on 'autopilot' as long as we get good pricing, convenience and the right customer experience. The value of that 'autopilot' business is close to PS13b - or nearly one-quarter of the sales value of the entire British foodservice industry." This type of dining has grown at more than twice the speed of the total out-of-home spending, by 13.4% in the past two years, compared to the 6.6% of the total dining-out spend. This is on top of the growing list of chain restaurants showing declining profits - with more convenient, local eateries in favour with Millennials. It is clear that the British Hospitality industry needs to capitalise on this growth.It just so happens that there has been a huge push in recent weeks for the hospitality industry to endorse technology and loyalty schemes. This is all linked to the same idea in giving the consumer the best experience possible so that they consider your restaurant a good place for them to go for their next meal. The inclusion of chatbots and AI managed services to take bookings and reservations are soon to become a regular occurrence within the industry in the not too distant future. Technology can also allow for a personalised experience where customers behaviours can be learned allowing for repeat business to become an even more fruitful experience.If customers are tending to go back to places that they know are good, it is clear that customer experience should be the focus of all businesses within the hospitality industry. Customer experience isn't just based on the food, in which you should already be extremely confident in. It has to do with the customer service and the atmosphere as well. Ensuring that when the customer sits down they feel comfortable and that they are in a quality environment. Creating the perfect atmosphere from the moment that the customer walks in and sits down is proven to set the scene and improve their experience from then on in. Handing them a carefully selected and bespoke menu cover as soon as they sit down is a perfect way to illustrate the quality of the establishment and acts as a way to break the ice, putting the customer at ease instantly.Considering each aspect in which your guests will come in to contact with is proven to inspire them to come back and dine with you again. With this type of thinking becoming more commonplace within the industry it is pertinent to the businesses' success that they focus their efforts towards quality rather than margins. This will ensure loyalty and, in turn, boost the turnover and profits of the business for long-term success rather than instant and limited success.


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