Cookies on HFTP Bytes

This site uses cookies to store information on your computer. Some are essential to make our site work; others help us give you the best possible user experience.
By using the site, you consent to the placement of these cookies. However, you can change your cookie settings at any time. Read our Privacy Notice to learn more.

I understand
  • 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.

New Hyatt Place survey looks at ways travel affects American breakfast habits

mycloud HOSPITALITY·17 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Why Restaurants Can't Wait for RCS

Modern Restaurant Management·15 February 2019
In 2017, the number of new restaurants opening increased from a net average of 743 to 1,333 – that’s 44 percent growth. This is great for consumers who enjoy more choice and competition driving standards ever higher, but it’s increasingly hard for new restaurants to be noticed, and even harder for long standing restaurants to keep their customers. This is reflected in the fact that the number of UK restaurants going bust increased by 20 percent in the same period.

The Room Key: What Do You Do With an Intoxicated Guest?

Lodging Magazine·15 February 2019
Working in hotels means dealing with the occasional intoxicated guest. Hicham Jaddoud, senior director of hospitality at North Star Mohican Casino & Resort, shares his polite, but firm, approach for dealing with these situations.

Bugs Are Becoming a Hot Menu Item

Lodging Magazine·15 February 2019
Adventurous eaters are embracing something called entomophagy, or, in layman’s terms, eating bugs. While this practice is unusual for most Americans, consuming insects is very common in other parts of the world, especially in areas with large populations says Patrick Berwald, vice president of food and beverage for Benchmark, an international hospitality management company.

How Technology Will Impact Restaurant Marketing in 2019

Hospitality Technology Magazine·15 February 2019
The restaurant industry is in the midst of a technology renaissance. Brands are implementing various solutions that help them harness data to drive sales, create operational efficiencies, and ultimately enhance the guest experience both onsite and off-premise. Marketing teams are similarly looking for innovative solutions. They’re faced with more challenges than ever before with consumers tempted by more brands, more options and third-party deliverers tempting people to stay at home rather than dine out.

Retail Sales Tumble in December

mycloud HOSPITALITY·14 February 2019
U.S. retail sales fell 1.2% month-over-month in December, according to the latest figures from the Commerce Department. It was the largest decline in more than nine years and warned of a sharp drop in economic activity at the end of 2018.

Restaurant Marketing Essentials: Three Tips for Creating Successful Welcome Emails

Modern Restaurant Management·14 February 2019
Every year, restaurant owners spend thousands of dollars marketing their business. From direct mail promotions and radio spots to pay per click ads and influencer marketing, restaurants are trying everything they can to attract and retain patrons in this increasingly competitive landscape.While it might not be as flashy as other marketing trends, email is still one of the most effective and affordable marketing strategies.

Restaurant Manager Launches Hybrid Cloud POS Software

Hospitality Technology Magazine·14 February 2019
Restaurant Manager LLC., developers of the Restaurant Manager Point of Sale (POS) system, introduces its new hybrid cloud POS solution, Duet. Duet is a fast, low-cost POS solution that gives restaurants robust operational functionality and powerful management and reporting tools. The Duet software is Android-based, giving it the flexibility to run on either Android tablets or the company’s purpose-built commercial grade 15-inch POS terminals.

Fintech Partners with Plate IQ

Hospitality Technology Magazine·14 February 2019
Fintech, a business solutions provider for the beverage alcohol industry, has partnered with Plate IQ. This collaboration will offer a comprehensive solution that empowers users with clean and accurate purchase data for all cost-of-goods. Together, Plate IQ and Fintech’s PaymentSource offer a payment and data solution that seamlessly integrates into back-office systems. This will allow hospitality operators to completely eliminate the manual entry of invoice data, inclusive of alcohol, and automate accounts payable processes, while streamlining overall business operations to save time and money.

Tastewise Launches AI-Powered Food Intelligence Platform

Hospitality Technology Magazine·14 February 2019
Tastewise, an AI-powered food intelligence startup, is serving real-time analytics on the constantly changing tastes and dietary needs of consumers.

Delivery Is a Consumer Expectation

Modern Restaurant Management·13 February 2019
Many restaurant segments (QSR, fast casual, and casual dining) are beginning to focus on delivery, as more meals than ever before are being enjoyed in homes or places of business.Consumers now expect to enjoy their cuisine without leaving their home, all with the simple click of a button.

Taking Health at Your Hotel to the Next Level

Horizon Hospitality Blog·13 February 2019
Travel has changed over the years – or at least travelers have. Where road warriors were once happy to leave their fitness routines behind – or at best, toss a pair of running shoes into their suitcase – today they are more likely to continue their fitness regimens uninterrupted no matter where work or play takes them.

MEIKO Debuts KA Series Rack Conveyor Dishwashers

Hotel F&B Observer·13 February 2019
MEIKO has launched its latest innovation for North America: the KA Series. This rack conveyor system’s intuitive features and smart design make it easy to use, while the efficient operation helps users save water, energy and chemicals with each use.

Do You Know Where Your Ad Dollars Are Going?

Modern Restaurant Management·13 February 2019
Questions Linger For Restaurant Marketing Executives After ANA ReportRumors of undisclosed rebates and overpriced principal transactions have plagued the media-buying industry for years, with the Association of National Advertisers (ANA) beginning to investigate those and other non-transparent practices as early as 2011. It was not until June 2016, when the ANA released An independent study of media transparency in the U.S. advertising industry (the “ANA Report”), that the industry at large, and advertisers in particular, began to take notice. The ANA Report, co-authored by K2 Intelligence, concluded that non-transparent purchasing practices are “pervasive” in the media buying ecosystem.

Westin Dubai Mina Seyahi launches outside catering division

Hotelier Middle East (BOH)·13 February 2019
The Westin Dubai Mina Seyahi has launched a dedicated outside catering business. Westin Catering will focus on major live sport and entertainment, and will be based at the hotel in Dubai.

TripAdvisor Saw Experiences and Restaurants as Major Growth Contributors in 2018

mycloud HOSPITALITY·12 February 2019
Fickle investors, meaning those without a long-range view, didn't necessarily appreciate the breadth of the TripAdvisor platform in the past. The company isn't the biggest player out there, but its strong positions in tours and activities, as well as restaurants, is injecting momentum.

Five Ways to Maximize Restaurant Seating and Success on Valentine's Day

Modern Restaurant Management·12 February 2019
It’s undeniable. Valentine's Day is one of the busiest days of the year for restaurant owners. February 14 marks an occasion for many couples to celebrate their love, and often that involves enjoying a romantic meal together out on the town. From seating charts to reservations and much more, restaurant owners have a lot on their plate to prepare for this special day.Here are five tactics restaurant owners should consider maximizing seating at their establishments, while minimizing headaches on Valentine’s Day.

Building Your Restaurant's Brand with Kindness

Modern Restaurant Management·12 February 2019
You’ve got it all going—an exciting concept with a menu that has your special touches on a well-loved classic. Or maybe your restaurant is pushing some new and different flavors to market. Everything about your brand is working together to create a welcoming atmosphere for your patrons from the ambience to each ingredient.

Survey: More Travel Equals More Breakfast

Hotel Online·12 February 2019
A new survey from the Hyatt Place brand has found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Hyatt Place Survey Details Guest Breakfast Habits

Hotel F&B Observer·12 February 2019
As Americans gear up to travel in 2019, a new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Why Hotel F&B Is On The Rise

Hotel Interactive ·12 February 2019
Over the past few years, I’ve had the pleasure of working with thousands of great hospitality businesses. One shift I’ve noticed and heard from our customers time and time again is the increasing focus on food and beverage within the U.S. hotel space. As an example, spending at hotel bars and restaurants grew 5% last year.

Travel Frequency May Influence How Often Americans Eat Breakfast

Lodging Magazine·12 February 2019
A new survey from the Hyatt Place brand found that the more people spend their time away from home, the more likely it is that they will eat the proverbial “most important meal of the day.”

Three Ways to Turn a Bad Review into Your Most Profitable Restaurant Marketing Strategy

Modern Restaurant Management·12 February 2019
Can you really turn a bad review into extra revenue for your restaurant?Read on, and we’ll show you exactly how to not only change a bad review to a good review, but to earn more revenue as well. You’ll know better than anyone that reviews are critical to your restaurant’s bottom line.

Three Ways Restaurants Can Leverage Technology to Improve Operations

mycloud HOSPITALITY·12 February 2019
Technology in the restaurant industry is nothing new, but the need for insight-rich and data-driven applications are. Those who refuse to innovate and who see data as supplemental, rather than fundamental to restaurant operations, will find themselves with an ever-shortening shelf life.

Thinking of Food Tourism Beyond a Good Meal and Drinks: New Skift Research

mycloud HOSPITALITY·12 February 2019
We see food tourism as being more than just a buzzy trend. Understanding what it is today can help stakeholders find their place in the potentially lucrative space.

Hotels Transform Dining Options for Time-Pressed Travelers

Hotel Online·11 February 2019
One challenge frequent travelers have to deal with is figuring out how they'll eat while they're on a trip. Whether they're away on a family vacation or a work trip, at some point they'll need to eat and head out to their next stop. It's something that's easier to solve while out in a city that could have a fast food joint right around the corner, but then there are the moments where fast food doesn't work. Guests might realize they've become hungry once it's late at night and they've already settled into their room.


Thank you for subscribing. Your email address has been added to our mailing list.
To subscribe to the F&B Bytes Newsletter please enter your contact details below.
An error occured, please check your input and try again.
I do want to receive the F&B Bytes email newsletter.
By submitting this form, you have read and agreed to the Privacy Notice of HFTP.
You may unsubscribe to these emails at any time.