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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.

This is the tech every hospitality HR manager needs for success

Hotel Tech Report·15 February 2019
Relentless turnover challenges the sanity of even the most composed hotel manager. I would know: after owning two restaurants that employed 70 people at peak times, the constant battle against turnover triggers plenty of stressful memories. We tried offering health insurance and a living wage for BOH employees, but the economic realities of the low-margin restaurant business made this nearly impossible. Add in the appeal of jobs in less low wage industries, and hiring and retaining quality candidates with a passion for hospitality was always the top challenge.

Three Ways to Create a Local Marketing Strategy for your Hotel Restaurant

SevenRooms F&B Blog ·14 February 2019
Hotels continue to invest in their F&B programs to help differentiate their brands and appeal to travelers seeking authentic cultural experiences. However, your F&B outlets don’t exist just for your guests. There’s a large audience in every market to fill your restaurants’ seats that often goes untapped - LOCALS.

Cut Labor Cost in One Easy Step

The Restaurant Expert·14 February 2019
If you want to cut labor cost, there is one place you can look right now. Check your employees’ pay rates in your POS system. When was the last time you did that? Never? Watch this video or read below to learn what I’m talking about and why it’s important if you want to cut labor cost.

20 hidden secrets about chocolate

EHL Blog·13 February 2019
Chocolate is more than a familiar product: affordable and consumed worldwide, it is today part of our daily alimentation. But a few centuries ago, the “Food of Gods” was a very luxurious and singular product.

Fuel Mobile App Offers Keyless Entry via Partnership with ASSA ABLOY Hospitality

mycloud HOSPITALITY·13 February 2019
Fuel Travel announces a significant upgrade to its white label app for independent and boutique hotels by successfully integrating its Fuel Mobile App with ASSA ABLOY.

TripAdvisor credits "reinvigorated" hotel segment, sees growth in experiences and restaurants during 2018

PhocusWire·13 February 2019
TripAdvisor’s total revenue rose 8% in the fourth quarter of 2018 to $346 million and grew 4% for the full year to $1.62 billion.

What Is Eatertainment? Hear It From The Experts

SevenRooms F&B Blog · 7 February 2019
Here’s the definition of eatertainment: a guest experience that involves food and/or beverage dining before, after, or during other activities.

Dining Gets More Expensive for Business Travelers

mycloud HOSPITALITY· 7 February 2019
Meals and hotel stays are becoming a bigger cost for business travelers. Airfares have dropped, although this doesn't help companies that dispatch their workers in cars for meetings in nearby cities.

In The Big Chair - Kevin King of Shiji

PhocusWire· 7 February 2019
Founded in 1998, Shiji Information Technology Company provides software solutions and services for the hospitality, food service, retail and entertainment industries, ranging from hotel management solutions, to food and beverage and retail systems, payment gateways, data management, online distribution and more.

The Berceau des Sens Receives its Michelin star

EHL Blog· 6 February 2019
The Michelin Guide has awarded a star to the Berceau des Sens, Ecole hôtelière de Lausanne's training restaurant. Already holding the highest Gault & Millau rating for an educational restaurant, the establishment was awarded this Michelin star, the ultimate culinary distinction, while EHL Group is in a healthy growth phase.

Creamy black rice risotto, powdered porcini and truffle

EHL Blog· 1 February 2019
Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environment.

How to Create a Social Media Marketing Plan for Your Restaurant

SevenRooms F&B Blog ·31 January 2019
When working to promote your restaurant, social media marketing should be at the top of the list. In fact, a robust social media marketing strategy can be the difference between a line out the door with a full reservation book, and an empty room.

The Royal Academy of Culinary Arts (RACA) becomes an Associate member of Ecole hoteliere de Lausanne's (EHL) Certified Schools network.

EHL Blog·30 January 2019
The Royal Academy of Culinary Arts (RACA) signed an advisory agreement with Lausanne Hospitality Consulting (LHC), the advisory services branch of EHL Group, on the 5th of December 2018 at the Royal Academy of Culinary Arts campus in Amman, Jordan.

How to Create a Restaurant Budget

The Restaurant Expert·29 January 2019
Are you looking for how to create a restaurant budget, yet you’re having a hard time finding the right resources? You’re on the right track because you understand the importance of having a budget. Not everyone in the restaurant industry does. Every other industry works from a budget – yet it’s hard to find resources for restaurants.

Caramelized Pork: EHL students R&D adapted recipe

EHL Blog·27 January 2019
During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

Work the Prime Cost Formula for Your Restaurant

The Restaurant Expert·24 January 2019
Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Watch this video to learn or continue reading below.

13 Valentine's Day Marketing Ideas to Woo and Win Guests

SevenRooms F&B Blog ·23 January 2019
Consumers in the U.S. alone spend $3.7 billion dollars on dining out on Valentine’s Day.

10 non-alcoholic drinks for university night out

EHL Blog·22 January 2019
It’s Saturday night and your friends are all going out for a night on the town. You are the deisgnated driver but that doesn't mean that you should miss out on all the fun! Here are ten ideas for drinks to order that are a step up from a “regular” soft drink.

OpenTable now lets customers use points for hotels on Kayak

PhocusWire·22 January 2019
Booking Holdings has activated a new loyalty benefit for OpenTable, allowing diners to redeem their OpenTable Dining Points for hotel savings on Kayak.

Cut Food Cost with Two Easy Systems

The Restaurant Expert·17 January 2019
How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your restaurant. One is a key item report. The other is a waste sheet. Watch this video to learn exactly what I mean or continue reading below.

Responsible Gastronomy

mycloud HOSPITALITY·17 January 2019
Chefs and suppliers in Asia are stepping up to create delicious sustainable seafood dishes that subtly educate diners, finds Rebecca Lo. It is a common belief that happy animals make better animals. As de facto custodians of the animals sharing our planet, we have an implied responsibility to allow every living creature its right to ...

Harnessing the power of storytelling in restaurants

EHL Blog·16 January 2019
“If used well, stories can stick in the customer’s mind, much longer than a memory of a bite of food, or a glass of wine.” Funnily enough, I’d like to start with a story. Years ago, I went to a restaurant in a suburb of Glasgow. An unassuming, 40-seater, tucked in between a Sainsbury’s and a kebab shop. To this day, I remember, and cherish that meal as one of the best restaurant experiences I have had.

Food for thought: catering for vegan guests

Click by booking.com·16 January 2019
Traditional dairy-heavy breakfasts and meat-focused dinners are rapidly falling from favour as people all over the globe try to reduce their consumption of animal products. Whether for ethical, health or religious reasons, plant-based diets have never been so popular.

Mobile Payments: The Top Restaurant Tech Trend for 2019

SevenRooms F&B Blog ·16 January 2019
From Artificial Intelligence to Big Data, there are endless tech buzzwords being used to describe the latest restaurant tech. While those are certainly noteworthy emerging technologies and trends, we want to focus on a tech trend that is well within reach for you to easily implement in your restaurant.

Is It Gross or Net Revenue

The Restaurant Expert·15 January 2019
Have you ever wondered if you should be using gross or net revenue? What is the difference between gross and net revenue or gross and net sales? Why you should use one over the other in your restaurant? Watch this video to learn what goes into each one and which one you should use in your restaurant, or continue reading below.

The Restaurant Marketing Plan That Has Generated $334,174,807+

Modern Restaurant Management·15 January 2019
We discover Shake Shack's concrete secret to turning traditional restaurant marketing upside down, generating $334,174,807+ in revenue this year alone , Let's drill down into Shake Shack's restaurant marketing plan to see what they did to get a 89,600% return on investment. Best of all, each strategy can be used by your restaurant to massively increase...

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