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  • 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.

  • HFTP GDPR Guidelines: Hospitality Guest Registration Cards

    This document offers recommendations for guest information collection on the guest registration card along with consent for use. It can be used as a guideline for loyalty cards, health data, export of data outside of the EU, privacy policies and direct marketing.

FoodMaven Expands and ONE65 of a Kind

Modern Restaurant Management·22 October 2018
FoodMaven Expands to Dallas-Fort WorthColorado-based FoodMaven plans to expand to Dallas-Fort Worth as their first out-of-state service area. The startup offers an enlightened and sustainable way to source food by providing an innovative online marketplace and rapid logistics.

What Do Sugarfina's Bento Box, the Heinz Dip & Squeeze and the Pepperidge Farm Goldfish Have in Common? Design Rights

Modern Restaurant Management·22 October 2018
You are probably familiar with using trademarks, trade secrets and even utility patents to protect culinary innovations. But, you might be surprised to learn that many companies also turn to intellectual property rights to protect the appearance of their food products and packaging—specifically through design patents and trade dress rights.

Boosting Customer Retention (Infographic)

Modern Restaurant Management·22 October 2018
According to the U.S. Commerce Department’s most recent report, spending at restaurants has gone up by 25.3 percent over the last several months, the fastest gain in spending since 1992. That’s great news, but at the same time, competition to attract new customers is getting more competitive than ever. That is why it’s so crucial to retain your existing customers, who on average spend 31 percent more than new customers and also end up being your best word-of-mouth marketers.

MRM's New & Notable: A Glimpse at the Future of Food and a New Era in Hot Cups

Modern Restaurant Management·19 October 2018
FoodBytes! NYCDisruptive sustainable food and agriculture entrepreneurs showed the audience what the future of food could look like at FoodBytes! NYC, top photo. SomaDetect, Winnow and Wasteless took home the three top awards for their cutting-edge technologies – aiming to reduce food waste throughout the supply chain and produce better quality milk.

MRM Franchise Feed: Donatos Celebrates Diversity and New HQ for Miami Grill

Modern Restaurant Management·19 October 2018
Industry Legend DiesDavid Schippers, the man who inspired the brand identity of Erbert & Gerbert’s Sandwich Shop, succumbed to his battle with cancer at the age of 88 on Friday September 28 surrounded by his family. David was the creator of the brand’s beloved characters, brothers Erbert & Gerbert, as well as the Friends the pair met in their storybook travels.

Fearing the Gen Z 'Labor Crisis?' Highlight the Human Element

Modern Restaurant Management·19 October 2018
According to a study conducted by NRAEF, the restaurant industry is facing an imminent Gen Z ‘labor crisis’: “In the next 10 years, we’re going to create 1.6 million additional restaurant jobs in this industry,” Executive Vice President for NRAEF, Rob Gifford said. “And yet, the population we are dependent upon to fill those jobs historically will decline by 1.3 million. So, if you think it’s bad now – if you think the fight [for] talent is difficult now – it is going to get even a lot worse.”

Building a Successful On-Premise Beverage Program

Modern Restaurant Management·19 October 2018
With the holiday season just around the corner, a peak period for on-premise wine and spirits sales, the time is now for restaurants and bars to get their beverage programs ready. On-premise retailers must learn to leverage their beverage programs because if they are successful, not only will they increase traffic and profits, but the margins can help them subsidize other costs in the business that drive overall value.

Essentials of Restaurant Data Security: Safe Data Management

Modern Restaurant Management·18 October 2018
Owning a restaurant can be challenging juggling suppliers, staff, food, and customers. Along with all the other details of owning and running a restaurant you also have to be aware of data security and ensure that your restaurant passes muster. If you are like most business owners that know a lot about the restaurant business you may not be tech savvy and know how to protect yourself, your business or your computers from hackers and cyber-criminals. A data security breach could affect your reputation and your viability as a trusted place to go.

Alexa Fund's First Restaurant Tech Investment and ORDER. EAT. PAY.

Modern Restaurant Management·17 October 2018
OpenTable unveiled the pilot of a new centralized reservation feature for restaurant groups within its flagship product, GuestCenter. This new reservation view is the first in a suite of features designed to streamline operations through group-level tools for planning, management, and business intelligence; all in one dedicated group platform.

Booze-Free Fun

Modern Restaurant Management·17 October 2018
Williamsburg’s Listen Bar founder Lorelei Bandrovschi became frustrated with a nightlife that implies drinking by default. She decided to create a space built for the not-drinking experience, rather than leaving it as an afterthought.

The Importance of Visual Branding in Restaurants

Modern Restaurant Management·17 October 2018
Visual branding is critical for any business because it often shapes a consumer’s overall perception. This is especially true in the restaurant industry, where making an impactful first impression is crucial for drawing in new customers and driving sales. Restaurant owners need to decide what message they want to convey and who they are trying to reach.

Pop-Tarts Pop-Up and 'NewGen Retail

Modern Restaurant Management·16 October 2018
New Additions to the Toast Partner EcosystemAvero, GoParrot and Rooam have been added as key integrations in the Toast Partner Ecosystem. These new application partners will provide restaurants of all sizes access to the technology partners they need to increase revenue, improve operations, and delight their guests. Toast's Partner Ecosystem complements its core point-of-sale, empowering restaurant operators with the flexibility to build their highest-performing restaurant tech stack.

MRM Research Roundup ... Mid-October 2018 Edition

Modern Restaurant Management·16 October 2018
Modern Restaurant Management (MRM) magazine's "According to a recent study/survey …" column is being rebranded as MRM Research Roundup. This time, we feature top pizza cities, top cities for vegans and vegetarians, brand intimacy, retail's halo effect and the best places to eat apple pie and for allergy-friendly dining.

Return to Work Policies Make Cents

Modern Restaurant Management·16 October 2018
The hazards encountered on a daily basis by those working in restaurants often lead to injuries, the restrictions from which are inherently difficult to accommodate. From a dull knife in the kitchen you can start bleeding money and from the hot oil in the fryer, get badly burned by the workers’ compensation system.

Six BOH Metrics You Need to be Tracking

Modern Restaurant Management·15 October 2018
Running a restaurant is no easy feat. The hours are long and the work is hard. You’re always balancing customer requests, food quality, employees, and so much more. Sometimes you might even think for all the work you put in, you aren't getting the results you want. There’s a way to fix this – restaurant metrics.

Subway Delivers Big, Punchh Revolution and Storytelling Dinners

Modern Restaurant Management·12 October 2018
Subway Partners Up for Delivery Subway is one of the first QSRs to partner with four of the largest third-party delivery providers. Guests can order their favorite footlongs and salads from more than 9,000 Subways at Subway.com/Delivers.

Can Signage Bring New Customers To Your Restaurant?

Modern Restaurant Management·12 October 2018
Before the internet, a restaurant would rely on word of mouth and their location to bring in customers. Today it is a totally different environment. Restaurants today have multiple marketing channels to choose from. We have Facebook, Google, Zomato, Yelp, Instagram, etc.

A Guide to Pairing BBQ with Beer and Wine (Infographic)

Modern Restaurant Management·11 October 2018
Choosing the right drink for your foods in itself is a cherished art and without guidance, you may match up the wrong foods and drinks which will not give you the best tastes that you should have.

10 Social Media Marketing Tips for Restaurants

Modern Restaurant Management·11 October 2018
No matter how appetizing your food is, your efforts are going unnoticed if you’re not driving traffic into your restaurant. That’s why it is imperative as a restaurant to have a social media presence.

Waste Not, Shake Shack Expands in Asia and 'L' Train Starbucks

Modern Restaurant Management·10 October 2018
This edition of MRM's News Bites features The James Beard Foundation, Shake Shack, Enlightened Hospitality and Goldbelly, STK, Kitchen United, Cater Nation, Closed Loop, McDonalds and Starbucks, Dinova, HotSchedules, Bringg and DoorDash, 7shifts and Koomi, VizyPay and Chipotle.

Is Your Restaurant Keeping Diners Away? (Infographic)

Modern Restaurant Management·10 October 2018
Thirty-one percent of diners said they would avoid eating at other locations of a chain restaurant if just one location was involved in a foodborne illness outbreak. This is just one of the results found in the Diners Dish e-book from Steritech. Diners Dish includes exclusive insights from a survey tackling consumer preference and behavior in several key revenue-driving areas, including delivery, online reviews and social media, public health and cleanliness and foodborne illness.

Recovering From an Age of 'Too-Muchery' and Other Trendy Morsels

Modern Restaurant Management·10 October 2018
In light of the fast-growing success of plant-based products such as The Impossible Burger, expect more innovative foods to creep onto restaurant menus and home tables in the future, according to culinary luminaries who shared their views during “The Next Big Bite,” presented by Les Dames d’Escoffier.

Emerging Technologies Taking Over the Food and Drink Industry

Modern Restaurant Management·10 October 2018
Does technology tie into our need for tasty food? The food, drink and hospitality industries are in the process of being transformed by emerging technologies. What's gimmick and what technologies are on the horizon that will help meet customer expectations and benefit restaurateurs?

A Case for Managing Restaurant Management

Modern Restaurant Management· 9 October 2018
Recently, Starbucks closed thousands of locations to conduct racial bias education and training after a manager at one of its Philadelphia locations called police to the coffee shop because two African American men lingered there for minutes without making a purchase. Outrageous? Yes. Surprising? Unfortunately, no – not in the hospitality space.

Icons of Italian Wine

Modern Restaurant Management· 8 October 2018
Wine and spirits importer Kobrand Corporation recently hosted the “Kobrand Tourd’Italia, a four-city event presenting iconic Italian wine brands and principals. The collection offered wines from renowned Italian wine producing regions: Emilia-Romagna, Friuli-Venezia Giulia, Veneto, Piedmont in the North, the central regions of Tuscany and Umbria and the islands of Sicily and Sardinia. Kobrand invited guests to meet with the winery principals to enjoy the terroir-driven wines that demonstrate the depth and breadth of Italy.

Summer F&B Trends Lead the Way for 2019

Modern Restaurant Management· 8 October 2018
A Closer Look at Restaurant Trends During The Summer: Vacation Wars and the Hottest Spots for Food and DrinkIt’s no secret that the warm weather months see an increase in tourists around the country, and this summer was no different. People flocked to nearby beach communities, enjoyed the local cuisine and sipped rosé in the sun. As restaurateurs are wrapping up their summer sales and preparing for slower months ahead, what trends will they see rising to the top from Summer 2018?

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