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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.

Extending your food and beverage offering

Click by booking.com·23 April 2019
According to research from Technomic, consumer spending in the hotel Food and Beverage (F&B) space increased 4.9% in 2017, totalling US$48.7bn – a figure the report predicts will continue to rise. Innovative offerings are driving the uplift as hoteliers turn to non-traditional F&B programmes to set themselves apart in an increasingly competitive landscape. Social media also plays a key role in determining offerings, with travellers now searching for ‘Instagrammable’ and experiential opportunities in every aspect of their holiday.

3 Mother's Day Marketing Ideas for your Restaurant to Make More Money

SevenRooms F&B Blog ·19 April 2019
Mother’s Day is May 12th, which means families are going to be dining out and spending more to celebrate Mom. According to the National Retail Federation, the US alone is set to spend over 20 billion on this annual tribute to Mothers. You should get your piece of the pie.

Theme restaurants spice up India's dining scene

JLL Real Views·19 April 2019
Eating out in one of India’s new generation of restaurants is as much as the social media friendly design as it about the food. Theme restaurants – think dining in a rainforest or a replica Italian bistro from years gone by – are gaining ground among middle-class consumers keen for new experiences.

EHL Cocktails: 2019 edition

EHL Blog·17 April 2019
EHL's F&B outlets propose signature cocktails on a weekly basis. From classics to exclusive creations, discover the selection our students made.

TouchBistro's Research on the State of Full Service Restaurants

mycloud HOSPITALITY·12 April 2019
A research report published today by TouchBistro on “The State of Full Service Restaurants in 2019” highlights benchmarks on key operational factors that affect profitability for FSR restaurant owners in the U.S. The benchmarks cover adoption of online ordering and mobile payments; staffing challenges, how to find and entice new hires, optimum employee qualities; inventory management and controlling food costs; cost of rent by geographical location and as a percent of sales; funding sources for opening a restaurant and unexpected expenses; POS and payment processor choices and utilization; and average profit margins.

How to Leverage Mobile Technology for a Better Restaurant Experience

Beekeeper Blog· 9 April 2019
Running a successful restaurant takes more than delivering great service and great food. To stay truly competitive, food service executives also need to be ready, willing, and able to adapt to change to keep up with industry, and societal, trends. That means joining the digital restaurant revolution by utilizing mobile technology in their operations.
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Meet, Eat, and Retreat in New Bern, North Carolina

Hotel F&B· 8 April 2019
Cradled in the convergence of the Neuse and Trent rivers is the small city of New Bern, North Carolina, which seems untouched by time. The locals meander at a leisurely pace up and down sidewalks, while children dart between soda shops, ice cream parlors, and community activities.

Essential mobile travel stats for hotels in 2019

mycloud HOSPITALITY· 5 April 2019
The number of mobile phone users in the world is expected to pass the five billion mark this year. When it comes to travel, the shift to mobile also continues to rise — and not just as a way to find inspiration. According to Criteo’s Summer Travel Report 2018, bookings on mobile grew 3-10X faster than desktop compared to 2016.

How To Drive The Right Results

mycloud HOSPITALITY· 4 April 2019
The hotel industry saw mixed results from 2018, with hotels in the US enjoying a 3.4% annual increase in profit. It was the third consecutive year of growth in gross operating profit per room (GOPPAR) for hotels in the country.

Wine Ratings: When a Gold Medal Isn't so Golden

mycloud HOSPITALITY· 4 April 2019
In wine ratings, everyone’s a winner (well, almost). If you have ever wheeled your shopping cart down the wine aisle of a supermarket or grocery store to pick out a bottle of red, white or rosé, only to be bombarded with a blaze of blue ribbons, gold medals or other flashy distinctions, you are not alone.

iPad Restaurant POS systems: The Top 3 Benefits For Your Restaurant

SevenRooms F&B Blog ·28 March 2019
The restaurant industry has changed pretty dramatically over the past few decades. Restaurants are increasingly letting go of the pen, paper and cash register in favor of iPad Restaurant POS systems.

Is Co-Working More Than a Gimmick?

mycloud HOSPITALITY·28 March 2019
As co-working companies push further into the traditional meetings and events space, some in the hotel business say there's no replacement for the quality that traditional hospitality companies provide.

Chocolate Hot Spots in the UK

Travel Editor's Desk by wego·26 March 2019
If you believe that a piece or two of chocolate brightens up your day and makes everything better, you need to add the UK to your list of must-visit destinations. From exhibitions, heritage stores, to hotels, there are sweet hidden gems spread all over the country for you to discover now.

Spotlight on: the growth of wine tourism

Click by booking.com·21 March 2019
Every continent, bar one, has winemaking regions – some vast, such as France, Italy and California, others on a smaller scale, including Lebanon and Georgia. But one thing they have in common is tourism potential.

Recruiting in Hospitality Podcast: Mental Health & Wellbeing

mycloud HOSPITALITY·15 March 2019
Welcome to our Recruiting in Hospitality podcast, a brand new series from Caterer.com. Each episode, we’ll be addressing the most pressing issues in hospitality recruitment, retention and development with top names from the industry.

Turning Likes into Love: How To Tap into Guest Preferences to Create Exceptional Experiences

SevenRooms F&B Blog ·14 March 2019
From shopping to searching, we live in an era of personalization. We expect Amazon to know which socks we like and Yelp to know what we want for lunch. Why should guests expect hotel restaurants to be any different? With a treasure trove of data to collect and analyze, restaurants are well positioned to deliver on personalized touches that make consumers feel at home by understanding guest preferences.

Recapping the Starbucks Roastery Concept

Hotel F&B·14 March 2019
For most, mornings are not complete without a cup or two of your favorite joe. When Howard Shultz, Starbucks’s former and long-running CEO, claimed that he was inspired to build his coffee empire from what he experienced during his early travels in Italy (specifically Milan), it is indeed telling that the company has waited this long before pushing full force into this hallowed market.

Insider view on complexity of megahotel F&B

Click by booking.com·14 March 2019
Tim Ryan is Vice President of Food & Beverage (F&B) at the 6,852-bedroom MGM Grand Resort in Las Vegas, Nevada. Under his watch some 2,900 F&B staff serve 120,000 meals per month including over 3,000 litres of soup and nearly 400 kilos of buffet salad per day. How does this huge operation all run smoothly and what lessons can a mammoth set-up like MGM Grand teach smaller properties?

Dietary Restrictions, Food Allergies, and Your Events

Cvent Hospitality Blog·12 March 2019
Event planners have to know everything. They create events that include location, food, content and all of these factors can work for the event or against it. Take food. When feeding a large group of people, event planners have to take into account diet trends, food allergies, and general dietary restrictions. It’s not all about finding food that fits into your event budget but making sure that there are options for all attendees.

Restaurant Group Severs Relationship with Mario Batali, Highlighting Long-Lasting Impact of Sexual Misconduct Allegations in the Hospitality Industry

mycloud HOSPITALITY· 8 March 2019
On March 6, 2019, the 20-year business partnership between celebrity chef Mario Batali and the Bastianich family of restaurateurs, Batali & Bastianich Hospitality Group, was formally dissolved following allegations by several women more than a year ago that he sexually assaulted and harassed them at his restaurants years earlier.

Report: Marketers Continue to Maintain Relationships with Customers via Email

mycloud HOSPITALITY· 7 March 2019
New research suggests that marketers are still finding success with email marketing, despite some of the complaints they may receive from subscribers early on in the process.

Stamford Plaza Adelaide partners with Uber Eats

mycloud HOSPITALITY· 7 March 2019
Businesses and event planners in South Australia eager on some high-end hotel catering can now access the menus of the Stamford Plaza Adelaide after the hotel joined forces with Uber Eats to deliver its products to the city.

Food with a purpose: why Roots Restaurant has joined a global revolution

Les Roches Webzine· 4 March 2019
Salmon fillet with Kasperskian caviar and sorrel sauce… roast pork filet mignon with potato ‘miettes’ and Genevese cardoon gratin… fricassée of root vegetables with mountain cheese sparkles and green sauce… is your mouth watering yet?

How to Make Planet-Friendly Catering Decisions

mycloud HOSPITALITY·28 February 2019
With all the news coverage of “planetary health diet”—a set of guidelines designed to promote eating habits that are good for the planet and for our bodies—sustainable food is back in the spotlight. Wellness and eco-friendly eating aren’t just fads any more; they’re a crucial shift in the way we engage with food.

What Guest Sentiment Is And How to Measure It

SevenRooms F&B Blog ·27 February 2019
Guest sentiment is shared in a lot of universal ways, showing how we feel about an experience: Thumbs up or thumbs down. Five stars or a 1-star rating. But for the restaurant operator who has delivered the experience, this is only half of the equation. Part of it is about knowing how you did. The other part is knowing if there is anything you can do better next time.

Celebrating National Chili Day

Marriott on the Move | By Bill Marriott·27 February 2019
Tomorrow is National Chili Day, a great day to celebrate one of my favorite dishes. Chili Con Carne was always a big seller at the restaurant chain my parents, J.W. and Alice Marriott, started in Washington, D.C., in 1927. When they first opened their doors that year, they operated as an A&W Root Beer franchise selling cold drinks for 5 cents each during the summer months. Business was brisk, until the season changed. My parents quickly realized they needed hot food on the menu for the cold winter.

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