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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.

Hachis parmentier: EHL students R&D adapted recipe

EHL Blog·9h
During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

2019 Food & Beverage Career Planning: Succeed by Understanding Workplace Realities

Kinsa Group·10h
Will 2019 be your year for a raise, promotion or a new job? It depends on what road you take. Yes, the food & beverage job market is hot right now, but the employment landscape is evolving rapidly. To keep your career on track during the year ahead, use these tips from our food & beverage recruiters to navigate the realities of the modern workplace.

Enjoy Bespoke Private Dining Experiences

Hotel F&B·13 December 2018
Radisson Blu Edwardian, Hampshire is proud to present the very finest in private dining experiences in the heart of London’s West End.

How Inventory Software Helps Lower Food Cost

The Restaurant Expert·13 December 2018
Have you ever wondered how inventory software helps lower food cost? Taking inventory sucks! I get it. However, it doesn’t have to be a dreaded task and the benefits to your business are huge. Watch this video to learn how inventory software can help lower food cost and get you on track for regular inventories.

Most Popular Restaurant Articles in 2018

The Restaurant Expert·11 December 2018
The results are in and our most popular restaurant articles in 2018 are listed below. This blog is a resource for independent restaurant owners, and we appreciate the time you spend reading it and sharing the content with your team.

5 Powerful Features For Effective Restaurant Management Systems

SevenRooms F&B Blog · 5 December 2018
When you hear the phrase “restaurant management system,” your head might start spinning. We all know you can’t have just one. From front-of-house to back-of-house, you’re going to need several systems to run an efficient restaurant operation.

10 essential culinary school lessons

EHL Blog· 3 December 2018
Culinary education helps cooks of all levels improve their cooking skills. If you're looking to get better in the kitchen, try these 10 secrets culinary students know that home cooks don't.

Climate Change, Wine Production and Grapes Diversification

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
Scientists have been warning for decades about climate change and its potential damaging impact on agricultural production.

Restaurant Staff: To tip or not to tip?

Ecole hoteliere de Lausanne (EHL)· 3 December 2018
Tips are crucial for restaurant staff in the US where salaries are generally low, but in Switzerland tips are a form of bonus based on customer satisfaction and not so critical as basic salaries can be around 4,000-5,000 CHF or USD a month.

When to Hire a Restaurant Consultant

The Restaurant Expert·29 November 2018
I definitely have some advice on when to hire a restaurant consultant and what a restaurant consultant can do for your restaurant. I cover it all in the video below, or you can read the summary below the video. If you’ve ever wondered if it is the right time to hire a restaurant consultant, consider this advice.

Trend Digest: Health and Wellness In Hospitality

mycloud HOSPITALITY·29 November 2018
I remember walking down a dingy corridor in the early noughties, towel in hand, trainers squeaking on the polished tiles as I made my way to the dreaded, airless corner of a hotel that made up their gym offering.

Hong Kong gets a Little Tipsy

mycloud HOSPITALITY·29 November 2018
The newest restaurant to add its creative streak to Hong Kong’s rapidly-evolving Kwun Tong neighbourhood, Little Tipsy is a contemporary 60-seat restaurant, sibling to chef and owner Kong Wai Sing’s game-changing eatery Tipsy in Tai Hang.

How Restaurant Reservation Wars Impact Your Dining Experience

SevenRooms F&B Blog ·28 November 2018
As diners, we have endless possibilities when choosing where to book a restaurant reservation. From discovering new restaurants on third-party booking apps or booking a reservation directly on your favorite restaurant’s website, most of us don’t think how we book will have an impact on the dining experience itself. But, it definitely does.

Get fit and give back with Disney

mycloud HOSPITALITY·26 November 2018
We already know you want to be healthier and more altruistic in 2019 because, who doesn’t. And we know that you are totally up for a Disney vacation because, well, who isn’t.

EHL food outlets: The "most international" school canteen

EHL Blog·26 November 2018
James Beard once said, "Food is our common ground, a universal experience". If there is something that allows people to reach a consensus regardless of nationality or culture, it must be related to food. When you are bored with the monotonous meals school dining halls always offer, you might want to visit EHL and try out the various food outlets we have here. From Michelin-standard fine dining, to high-quality fast food, everybody can find dishes that please their palates.

E20X Amsterdam Judge's Award Winner KITRO Designed Innovative Solution to Combat Food Waste

HFTP Connect·26 November 2018
It takes a truly cutting-edge business concept from a startup to best the competition and take home the coveted Judge’s Award at Entrepreneur 20X (E20X). During E20X Amsterdam in April 2018, that kind of groundbreaking concept was presented by KITRO — a startup company that designed a digital device to alleviate the very real-world problem of global food waste in the hospitality industry.

Weekly Roundup #47: Travel, Tech and Social Media

TrustYou brainTRUST Blog·23 November 2018
Happy BLACK Friday, everyone! It’s great to have you back on our blog for another Weekly Roundup! You probably know by now that this is our way of keeping an eye on everything that goes on in hospitality and travel and delivering it to you at the end of every week. Take a look at the latest news and stories to see what’s new and don’t forget to follow us on social media, for even more interesting updates: Facebook, Twitter, LinkedIn, and Instagram!

7 Hong Kong Classic Dishes to Indulge in with Family This Winter

Travel Editor's Desk by wego·23 November 2018
With so much going on in Hong Kong all year round, anytime feels like a good time to visit. But winter is especially great. With temperatures dipping between a 7 to 16 degrees celsius from November to December, Hong Kong’s winter guarantees an easy and comfortable experience without the hassle of extra luggage or extra clothes.

4 Tips for Planning a Local, Affordable Menu

mycloud HOSPITALITY·21 November 2018
You know how powerfully the food and beverage experience can shape the overall tone and success of a meeting. The right menu can create an unforgettable experience, bring people together, showcase a destination, and drive the overall success of an event. As attendees are seeking more unique and distinctive food experiences, below are my top recommendations for the most important elements to keep in mind when developing your next menu.

Vegans Find New Options as Part of Next Wave of Food Tourism

mycloud HOSPITALITY·20 November 2018
Tour operators only launch tours that they see demand for, and in Intrepid Travel's case, there's no question that vegan travelers appreciate the attention and effort to design food tours that are just as delicious as any other.

Cocktails & Learning: Join Us At These Chicagoland F&B Events

Kinsa Group·19 November 2018
Join Kinsa Group VP Laurie Hyllberg and Account Manager Kris Binninger to explore the new rules of food marketing at this Chicagoland Food & Beverage event.

Five Trends That Will Shape Experiential Travel in 2019

mycloud HOSPITALITY·19 November 2018
Experiential travel isn’t particularly new. There’s been growing demand around culinary travel, cultural exploration, and activity-based travel experiences for a number of years now. But the demand for experiential travel shows no signs of slowing down.

What is a Restaurant CRM and How Can It Help Boost Your Restaurant's Profits?

SevenRooms F&B Blog ·15 November 2018
A Restaurant CRM system is like a guest database on steroids. It can help you effectively manage the critical guest data that makes personalized service and marketing possible. It's that personalized and relevant touch that makes guests feel special and brings them back for more.

In Vino Veritas Part LXIX - Designing the Perfect Wine Tasting

Larry Mogelonsky ·15 November 2018
As we continue our descent into the current experiential age, to drive revenues restaurateurs must look to imbue all meal orders with an air of self-actualization, education and panache in order to justify superior prices and keep the patrons coming back.

New Reports Available in Amadeus Sales & Event Management

mycloud HOSPITALITY·14 November 2018
Based on popular request, we have added four new reports to our sales and catering solutions, Amadeus Sales & Event Management.

Saddle of hare and foie gras: A recipe from our Chef Cedric Bourassin

EHL Blog·14 November 2018
From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our gastronomic restaurant.


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