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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.

Millennial Diners Are Driving Demand for American Lamb

Modern Restaurant Management·14 December 2018
A look at the menus of many pioneering and on-trend restaurants across the U.S. – from fast casual to ethnic fusion and fine dining – and it becomes clear, American lamb is on the rise.In fact, according to American Lamb Board, appearance of lamb on restaurant menus is up 14 percent over the past 10 years and much of this is driven by more casual restaurants where lamb placement on menus is up 39 percent in quick serve restaurants and 58 percent in fast casual restaurants.

Data-Driven Customer Service Tips for the Restaurant Industry (Infographic)

Modern Restaurant Management·13 December 2018
These days customer service is an integral part of any successful business. But, almost nowhere is it more important than in hospitality.Most successful restaurant managers will tell you that customer service comes into play almost every day. From making customers feel relaxed and at home in your establishment to diffusing an angry customer, customer experience is of the utmost importance.

Managing in the #MeToo Environment - Part II

Modern Restaurant Management·13 December 2018
Managing in the #MeToo Environment – Part I provided a look at the phenomenon referred to at #MeToo movement in which victims of sexual assault and sexual harassment in the workplace have used social media to publicly air their grievance and allegations citing offenders and describing conduct that they experienced.

Five Ways to Prepare Your Commercial Kitchen for Winter

Modern Restaurant Management·13 December 2018
When you hear about "seasonal maintenance," you might think of different household projects. But it also applies to commercial kitchens. During November and December, many restaurants start forecasting expenses for the following year. With the temperature starting to drop, you can use some leftover funds to tackle winter maintenance projects in your restaurant's kitchen.

MRM's New & Notable: Inspiring Creativity, Bindi for Breakfast and the Who-Tel Bar

Modern Restaurant Management·12 December 2018
CORE Founders' DinnerChildren of Restaurant Employees (CORE)––a nonprofit granting support to children of food and beverage service employees navigating life-alternating circumstances—recently held its 4th Annual Founders’ Dinner at One World Observatory in New York City.

Why Are Independent Coffee Shops Succeeding?

Modern Restaurant Management·12 December 2018
The coffee shop industry is booming — but not just because of the well-known coffee chains you see on your way to work every day. According to recent reports, the UK’s independent coffee shops and smaller chains are enjoying high sales, and overall, the UK is number one in Europe for growth in branded coffee outlets. Brits love their caffeine — but what sets the independent coffee shop apart from the global coffee chains and why are they proving successful amid stiff corporate competition? Here, we’ll explore the success of the UK’s independent coffee shops and show why — and how — businesses like these can compete with the big-league players.

Making a Good Search Impression Through Menu Management

Modern Restaurant Management·12 December 2018
Think about the last time you launched a limited-time offer (LTO) or updated your menus. How did you ensure that new item or menu was updated everywhere it can be found online? Did you update the menu on Google, Yelp, TripAdvisor, Facebook, Allmenus, and Zomato? Or did you just make updates to your website and your third-party delivery providers?

Auntie Anne's: Freshly Baked Franchise

Modern Restaurant Management·11 December 2018
How does a 30-year-old brand "twist" innovation into the mix? For Auntie Anne’s, it is staying true to its non-traditional roots.From humble beginnings in a Pennsylvania Farmer's Market, the brand has grown to more than 1,300 locations saturated in malls, airports and universities both domestic and abroad. The company is mixing things up -- heading to the streets, with food trucks and street side locations – including a co-branded street side unit in the Bronx with Cinnabon. Auntie Anne’s has several stand-alone locations, including one in Times Square, and is building off-premise revenue streams to bring pretzels to the people.

Don't Be in the Dark About Restaurant Digital Transformation

Modern Restaurant Management·11 December 2018
A “dark kitchen” sounds like the setting of a horror movie. But they’re actually a sign of a powerful trend that’s changing the restaurant sector: the growing habit of ordering on a smartphone instead of cooking. Numerous companies have sprung up to cater – literally – to the soaring demand for meals ordered online for pickup or delivery. It’s a shift that may appear small on the surface, driven simply by our desire to do everything on our smartphones, but these rapidly evolving customer expectations have implications that could reshape the entire restaurant industry.

Grubhub Trends: Goodbye Avocado Toast, Hello Brownies?

Modern Restaurant Management·10 December 2018
Bean burritos, brownies, poke and cauliflower were among the top food "surges" of 2018, according to Grubhub's annual "Year in Food" report. Grubhub analyzed millions of orders placed by more than 16 million diners on its platform and surveyed consumers across the country on their ordering tastes and eating habits.

The 27 Best Restaurant Marketing Ideas

Modern Restaurant Management·10 December 2018
Would you like thousands of new restaurant customers and a $277,547+ revenue increase for the next year?Yes. Placepull found some brands have seen increases far greater than $277,547 in additional revenue using these ideas. All you have to do is learn these top 27 restaurant marketing ideas and you’ll see reduced costs, more customers, and higher profits worth $277,547 or more per year.

Get Typsy in US, CaterUp! and Impossible Halal

Modern Restaurant Management· 7 December 2018
Inspire Completes Sonic DealInspire Brands, Inc. completed its $2.3 billion acquisition of Sonic Corp. With the acquisition, Inspire now encompasses more than 8,300 restaurants and generates annual systemwide sales in excess of $12 billion, making it the fifth-largest restaurant company in the United States. In addition to Sonic, Inspire’s restaurant portfolio includes Arby’s, Buffalo Wild Wings, and Rusty Taco.

Cooking Up Profits: How a Healthy Supply Chain Can Improve Customer Satisfaction, Reduce Costs and Mitigate Risk

Modern Restaurant Management· 6 December 2018
According to 2017 figures from the National Restaurant Association, roughly more than one million restaurants across the country ring up $799 billion in sales each year, so it goes without saying that creating a niche helps these establishments stay competitive. But those that are truly able to excel are the organizations that can identify potential trends, lower operating costs and improve customer service in order to meet the rapidly changing needs of diners.However, the odds of success in the restaurant industry are low, with 60 percent failing or changing hands, and as result many are looking to leverage technology in order to compete and remain competitive.

Managing in the #MeToo Environment - Part I

Modern Restaurant Management· 6 December 2018
This attention grabbing headline, which appeared in leading restaurant industry on-line publication in 2016, turned out to be fore-telling of events to come. Since that time, news reports have erupted with almost daily stories about employee claims of sexual harassment and the #MeToo movement which spread virally on social media in October 2107 and then mainstream news mediums.

Why Restaurants Must Adopt a Food Safety Culture

Modern Restaurant Management· 6 December 2018
A foodborne illness outbreaks can ruin a restaurant. In addition to the horror of sickening (and even killing) your guests, food poisoning is (obviously) bad for business.

How the Right Loyalty Program Can Bring in Big Bucks this Holiday Season

Modern Restaurant Management· 5 December 2018
Loyalty pays – especially during the holidays – and even a slight bump in repeat customers can pay dividends for brands.

Restaurant Food Waste By the Numbers (Infographic)

Modern Restaurant Management· 5 December 2018
Food waste has huge implications for people and the planet, period. With millions of Americans (42 million to be exact) coping with food insecurity and the ongoing negative impacts on our environment, it’s a reality we all live with. For restaurant owners, food waste is a huge cost factor that puts downward pressure on their bottom lines.

Don't Underestimate the Value of Soft Skills Training When It Comes to Attracting Great Talent

Modern Restaurant Management· 4 December 2018
You simply cannot hire around the soft skills gap. No matter how much an organization may focus on the importance of soft skills behaviors at every step of the hiring process, the fact is that the majority of new young talent is lacking when it comes to soft skills. This is simply what it means to be inexperienced in today’s workplace! Soft skills have become less and less a focus in education at all levels and the weight is on employers to make up for the difference once young employees enter the workforce.

The Importance of Employee Scheduling (Infographic)

Modern Restaurant Management· 4 December 2018
When it comes to running a successful business, finding the right employees is only half the battle. You also need a system in place to retain your employees.

Top Nine Termination Mistakes Made by Restaurants

Modern Restaurant Management· 3 December 2018
The hospitality industry is plagued by high turnover rates. While having an employee quit can be difficult, firing an employee is even more complex and can open you up to a lawsuit. So how do you minimize risk?

Five Ways to Boost Hungry Holiday Shopper Satisfaction at the Point of Sale

Modern Restaurant Management·30 November 2018
As decorations find their way into windows and onto shelves, it's time to ensure your restaurant is ready for hungry holiday shoppers.TD Bank's recent survey at theNY Business Exporevealed nearly 40 percent of business owners aren't confident their current payment system can handle increased business during the holidays.

Consumer Trends and Your Restaurant - What You Need to Know

Modern Restaurant Management·28 November 2018
How customers decide what to eat, and where they’re going to buy it from isn’t as simple as supply and demand – they are impacted by different motivations, trends and personal opinions.As a restaurant operator, you need to be aware of consumer trends, and how they will affect the way patrons make their dining decisions.

Are There Real Benefits of Online Ordering?

Modern Restaurant Management·27 November 2018
From McDonalds to small restaurants, more restaurants are taking advantage of online ordering. Easy and efficient for both the customer and the restaurant, online ordering is a tool that every restaurant should consider.

Brand Refresh: Revamping Your Customer Experience in the Digital Age

Modern Restaurant Management·27 November 2018
Whether that number is zero or dozens, it’s a number that is likely on the rise. Restaurant brands around the world are revamping their digital customer experiences to include the digital ordering and loyalty programs customers increasingly expect from restaurant mobile applications. The movement into the digital age is playing a key role in the future of food service, and the brands successfully redefining themselves in the digital world are seeing a surge in not only app users, but also market analyst optimism on the impact their digital programs provide for the value of the brand.

Picture Perfect: Tips for Taking Photos and Instagramming Food

Modern Restaurant Management·27 November 2018
I am in the business of words. Writing copy, press releases, emails, sales materials, etc. If it needs to read, then it usually falls on my desk. Words are important — the pen is mightier than the sword and all that jazz. On the other hand, there is another saying — a picture is worth 1,000 words. Can you get more out of a picture in marketing efforts or is it that you need both working in tandem? Either way, words and pictures are an important part of any comprehensive marketing strategy.

Five Holiday Marketing Ideas for Restaurants

Modern Restaurant Management·22 November 2018
The holidays can be the season of boom or bust for restaurants.To make sure it’s the former, it’s important to implement a well-thought-out holiday marketing strategy. Not only will this help you cash in on the seasonal spending frenzy, it will also let you capitalize on a great opportunity to increase brand loyalty.


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