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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.

MRM Franchise Feed: Jimboy's Tacos Turns 65 and Dog Haus Commits to Virtual

Modern Restaurant Management·23 April 2019
Jimboy's Celebrates 65 YearsWith humble beginnings as a single beach food trailer, Jimboy’s Tacos, the home of “The Original American Taco,” is celebrating its 65th anniversary by rebranding its restaurants to highlight the brand’s history—while continuing to innovate what it means to create a unique taco experience today.

Bali pushes for greater share of global health tourism

Hospitality Times·23 April 2019
The Bali administration is looking to further develop health tourism with regulations and networks to support the industry. “[Efforts to promote] health tourism are already underway, but most [of the efforts] are scattered around, without any proper network,” Bali Health Agency head Ketut Suarjaya said Tuesday.

Six Steps to Improve the Culture in Your Restaurant

Modern Restaurant Management·23 April 2019
According to Forbes Magazine, companies with highly engaged teams show a 21 percent greater profitability. Engaged employees are more loyal and productive, which is good for everyone involved. In fact, one of the biggest factors in recruiting and retaining top talent is a company’s culture.However, culture is often overlooked in restaurants.

Restaurant Local SEO: The Google characteristics of America's top-ranked eateries

Hotel F&B·23 April 2019
Doing Local SEO for restaurants means managing a ton of different ingredients: website SEO, link building, review management, GBP signals, etc.

Culinary Duo Bring Izakaya & Sushi Bar to Nashville, TN·Requires Registration ·22 April 2019
San Francisco Bay Area Chef Ken Tominaga and Chef Michael Mina of MINA Group are set to debut PABU here this fall at JW Marriott in Downtown Nashville.

Cloud Kitchen - Determining the Best Model for the Modern-Day Restaurant

Modern Restaurant Management·22 April 2019
The restaurant market is known for being competitive and risk intensive. It is not necessarily true that the restaurants with more capital will always survive. The profession faces cyclical demands and given the high cost of operations, success depends on getting right not just one, but multiple processes. It is a gargantuan task for a food brand to maintain consistent quality and still be profitable.

Five Things to Know Before Heading the Restaurant Show

Modern Restaurant Management·22 April 2019
The National Restaurant Association (NRA) Show 2019 is just weeks away. Now in its centennial year, the show is the largest annual foodservice show in the western hemisphere and is the place to meet and mingle with the entire foodservice industry.What can you expect this year? Big things. Big exhibits. And lots of people.This year’s event will attract 43,000+ attendees and feature 2,300 exhibitors spread over 715,000 square feet at Chicago’s McCormick Place – the largest convention center in the country!

Hospitality Technology Releases 21st Annual Restaurant Technology Study

Hotel F&B·22 April 2019
Hospitality Technology is pleased to announce the release of its 21st annual Restaurant Technology Study, titled, “Exponential Digital Drives Quantum Convenience.” For more than two decades, Hospitality Technology has charted the budgets, business drivers and investment plans of restaurant companies across segments and brand sizes. The study has chronicled the growth of restaurant IT over a course where the pace of change and technological advancement has been exponential.

Gastronomy tourism as source of jobs, entrepreneurship and innovation

Hotel Online·21 April 2019
The countdown begins for the 5th World Forum on Gastronomy Tourism to be held on 2 and 3 May in Donostia-San Sebastián, organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC). International experts will analyse and discuss the influence and capacity of gastronomy tourism to create employment and promote entrepreneurship and how to increase its potential in the future. Registration to attend the forum is still open here.

How Bars, Pubs and Restaurants Must Adapt to Stay on Trend

Modern Restaurant Management·18 April 2019
According to several studies, more people are electing to stay in rather than going out. For example, where there were 60,800 pubs across the UK in the year 2000, by 2017, this number had dropped to 48,350. With super-cheap alcohol available in shops, to the younger generation preferring teetotal, pubs and restaurants are struggling to entice people to leave their homes for a night out. So, what are these businesses doing in order to stay relevant and innovative enough to encourage customers?

Checking In With Kevin Baker, Chef Behind Steelpan at Sonesta Fort Lauderdale Beach

Lodging Magazine·17 April 2019
Kevin Baker’s fascination with food goes back to his childhood in St. Thomas, Jamaica, when he would watch his parents cook. As he got older, Baker found that different dishes and tastes could affect people’s moods, which inspired him to pursue a career in the culinary arts.

The Future of Restaurant Advertising Is Machine Learning

Modern Restaurant Management·17 April 2019
“Artificial intelligence” (AI) is probably one of the biggest consumer buzzwords of the last five years and it’s picked up extraordinary momentum as products like Amazon Echo and self-driving cars have hit the marketplace. But AI is far from new. The term was first coined in the 1950s and Fortune 500 companies have been harnessing its power, particularly for marketing and advertising, for over a decade.

The Importance of Hotel Breakfasts & How Small Hotels Can Stay On Trend·17 April 2019
Breakfast is considered the most important meal of the day, and, as hotels, are discovering, one of the most important amenities they can offer their guests and big or small, it’s important for hotels to up their game and go beyond regular offerings so that your guests can start their day on a good note.

In California, Hotels Unveil Culinary Venues

Hotel F&B Observer·16 April 2019
Hotels in the Golden State are opening new F&B options that pay homage to their locales.

Augmented Reality Set To Snare Restaurant Goers Before They Enter the Door

Modern Restaurant Management·16 April 2019
Millennials are willing to pay for premium dining experiences and want to share it with our friends on social media, in shared albums and other digital networks. Are we voyeurs? Sorry, maybe that’s off topic. But the reality is -- despite the narrative -- that us millennials love information -- not only about our peers but experiences we seek out.

Designing 'Place' to Build a Culture of Upselling

Modern Restaurant Management·16 April 2019
Mastering the art of the upsell is vital for maximizing the profitability of your restaurant. The truth is, however, that upselling is often far from your average employee’s mind as they’re busy serving guests. Providing great customer service simply requires juggling so many different things at once - remembering to offer an appetizer or dessert, or to remind guests of a new promotion, can often go out the window.

Lightspeed Introduces Loyalty Solution

Hotel F&B·16 April 2019
Lightspeed, a cloud point-of-sale system for independent restaurants, introduces Lightspeed Loyalty. The new technology enables restaurants to engage customers, reward repeat business and build a loyal following.

Starbucks Uses Solar to Power Texas Stores

mycloud HOSPITALITY·16 April 2019
Starbucks Coffee Company, Cypress Creek Renewables and U.S. Bank today are teaming up on a portfolio of solar farms across Texas. As a part of the deal, two solar farms developed, built and now operated by Cypress Creek are providing enough energy for the equivalent of 360 Starbucks stores in Lone Star State, including stores in Houston, Dallas, Fort Worth, Plano and Arlington.

Michelin-star hospitality school bound for Adelaide·16 April 2019
Construction is forecast to begin next year on an inner-city location in Adelaide to develop a new hospitality school which will educate and train students to the level of a Michelin-starred chef. Announced today by the South Australia state government, the training facility will feature at Lot Fourteen – a former hospital site which the Australian government has earmarked to house Australia’s new national Space Agency and Mission Control Centre. Adelaide’s Botanical Gardens and National Wine Centre will also be located nearby.

Singapore restaurant tops the list

mycloud HOSPITALITY·16 April 2019
Odette in Singapore has taken the top honours, No.1 spot, in Asia’s 50 Best Restaurants list. Serving Asian-inspired modern French cuisine, chef Julien Royer’s Odette also claims the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Singapore.

Stand Out from the Competition with Three Trendy Restaurant Marketing Strategies

Modern Restaurant Management·15 April 2019
In 2019, almost every suburb of America has a bustling hub of international restaurants, ready to whisk your taste buds around the world. To really succeed amongst this competition, follow these 3 hot restaurant marketing strategiesto stand out from the crowd.

Training Students With Disabilities for Hospitality Work

mycloud HOSPITALITY·15 April 2019
The waffle irons are crucial pieces of equipment at Ma Momma’s House of Cornbread, Chicken & Waffles. Two of the restaurant’s three titular specialties — the cornbread and the waffles — are cooked in the irons, and most of the restaurant’s menu features one or the other, either as a main item or a side to fried chicken.

How food trucks are adding a fresh twist to casual dining

JLL Real Views·15 April 2019
As the appetite for trying new foods grows and consumers actively seek out new dining experiences, the traditional lines between eating out in restaurants or tucking into street food are blurring.

Uber Vouchers, Gather at OpenTable and Facial Recognition Delivery

Modern Restaurant Management·12 April 2019
Stop Food Waste DayCompass Group,, together with some of the most influential companies and celebrity chefs, is rallying millions of consumers to accelerate the fight against food waste with Stop Food Waste Day™. The White House has further elevated this effort, by acknowledging the month of April as Winning on Reducing Food Waste Month, supported by a historic interagency agreement between Food and Drug Administration (FDA), Environmental Protection Agency (EPA) and United States Department of Agriculture (USDA).

Tips and Tricks for Protecting Your Recipes

Modern Restaurant Management·12 April 2019
A hot new restaurant launches, and everyone is raving about that one special dish. Maybe it’s a new technique for crafting the creamiest macaroni and cheese or the fluffiest pizza dough. Perhaps it’s even grandma’s gooey chocolate-chip-cookie recipe. The restaurant rides the wave of success for a few months, and then disaster falls.

MRM Food Hall Focus: Are Food Halls Right for Your Restaurant Business?

Modern Restaurant Management·12 April 2019
Food halls are becoming more popular and you may be wondering if they might be a good option for your restaurant business.Food halls, like food courts, bring together a variety of different food vendors. Where they differ though is in quality.


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