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
  • 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.

  • HFTP GDPR Guidelines: Hospitality Guest Registration Cards

    This document offers recommendations for guest information collection on the guest registration card along with consent for use. It can be used as a guideline for loyalty cards, health data, export of data outside of the EU, privacy policies and direct marketing.

FoodMaven Expands and ONE65 of a Kind

Modern Restaurant Management·22 October 2018
FoodMaven Expands to Dallas-Fort WorthColorado-based FoodMaven plans to expand to Dallas-Fort Worth as their first out-of-state service area. The startup offers an enlightened and sustainable way to source food by providing an innovative online marketplace and rapid logistics.

ProStart, RAMW partner to teach students at 3 D.C. schools

mycloud HOSPITALITY·22 October 2018
The National Restaurant Association Educational Foundation’s (NRAEF) ProStart program is now taught in Washington, D.C. The two-year program, which offers instruction in culinary arts and restaurant management skills to high-school students, debuted in September at three schools in the District: Roosevelt, Roosevelt S.T.A.Y. and Ballou.

What Do Sugarfina's Bento Box, the Heinz Dip & Squeeze and the Pepperidge Farm Goldfish Have in Common? Design Rights

Modern Restaurant Management·22 October 2018
You are probably familiar with using trademarks, trade secrets and even utility patents to protect culinary innovations. But, you might be surprised to learn that many companies also turn to intellectual property rights to protect the appearance of their food products and packaging—specifically through design patents and trade dress rights.

Boosting Customer Retention (Infographic)

Modern Restaurant Management·22 October 2018
According to the U.S. Commerce Department’s most recent report, spending at restaurants has gone up by 25.3 percent over the last several months, the fastest gain in spending since 1992. That’s great news, but at the same time, competition to attract new customers is getting more competitive than ever. That is why it’s so crucial to retain your existing customers, who on average spend 31 percent more than new customers and also end up being your best word-of-mouth marketers.

SLH Serves Up Global Recipes, with a Dollop of Luxury

hotelbusiness.com·Requires Registration ·21 October 2018
What’s cookin’? Small Luxury Hotels of the World’s new cookbook seeks to take foodies on a global journey via recipes handpicked from the brand’s talented chefs.

MRM's New & Notable: A Glimpse at the Future of Food and a New Era in Hot Cups

Modern Restaurant Management·19 October 2018
FoodBytes! NYCDisruptive sustainable food and agriculture entrepreneurs showed the audience what the future of food could look like at FoodBytes! NYC, top photo. SomaDetect, Winnow and Wasteless took home the three top awards for their cutting-edge technologies – aiming to reduce food waste throughout the supply chain and produce better quality milk.

MRM Franchise Feed: Donatos Celebrates Diversity and New HQ for Miami Grill

Modern Restaurant Management·19 October 2018
Industry Legend DiesDavid Schippers, the man who inspired the brand identity of Erbert & Gerbert’s Sandwich Shop, succumbed to his battle with cancer at the age of 88 on Friday September 28 surrounded by his family. David was the creator of the brand’s beloved characters, brothers Erbert & Gerbert, as well as the Friends the pair met in their storybook travels.

Recipe: Vegan Beet "Pastrami"

Hotel F&B Observer·19 October 2018
In March, the AT&T Hotel & Conference Center at the University of Texas at Austin opened its 30,000-square-foot expansion—the culmination of a four-year project. Watch for our full profile of the revamped property's F&B capabilities in the November issue of Hotel F&B.

Fearing the Gen Z 'Labor Crisis?' Highlight the Human Element

Modern Restaurant Management·19 October 2018
According to a study conducted by NRAEF, the restaurant industry is facing an imminent Gen Z ‘labor crisis’: “In the next 10 years, we’re going to create 1.6 million additional restaurant jobs in this industry,” Executive Vice President for NRAEF, Rob Gifford said. “And yet, the population we are dependent upon to fill those jobs historically will decline by 1.3 million. So, if you think it’s bad now – if you think the fight [for] talent is difficult now – it is going to get even a lot worse.”

Building a Successful On-Premise Beverage Program

Modern Restaurant Management·19 October 2018
With the holiday season just around the corner, a peak period for on-premise wine and spirits sales, the time is now for restaurants and bars to get their beverage programs ready. On-premise retailers must learn to leverage their beverage programs because if they are successful, not only will they increase traffic and profits, but the margins can help them subsidize other costs in the business that drive overall value.

Essentials of Restaurant Data Security: Safe Data Management

Modern Restaurant Management·18 October 2018
Owning a restaurant can be challenging juggling suppliers, staff, food, and customers. Along with all the other details of owning and running a restaurant you also have to be aware of data security and ensure that your restaurant passes muster. If you are like most business owners that know a lot about the restaurant business you may not be tech savvy and know how to protect yourself, your business or your computers from hackers and cyber-criminals. A data security breach could affect your reputation and your viability as a trusted place to go.

Alexa Fund's First Restaurant Tech Investment and ORDER. EAT. PAY.

Modern Restaurant Management·17 October 2018
OpenTable unveiled the pilot of a new centralized reservation feature for restaurant groups within its flagship product, GuestCenter. This new reservation view is the first in a suite of features designed to streamline operations through group-level tools for planning, management, and business intelligence; all in one dedicated group platform.

Booze-Free Fun

Modern Restaurant Management·17 October 2018
Williamsburg’s Listen Bar founder Lorelei Bandrovschi became frustrated with a nightlife that implies drinking by default. She decided to create a space built for the not-drinking experience, rather than leaving it as an afterthought.

Perfect Examples of VIP Experiences to Provide for Your Guests

Horizon Hospitality Blog·17 October 2018
You want to provide each of your hotel or resort guests a memorable experience, but you know that attracting high-end guests means taking it to the next level. Plush surroundings, high thread-counts sheets and customer service that goes above and beyond are only the beginning. Here are a few ideas to make your guests feel like VIPs.

The Importance of Visual Branding in Restaurants

Modern Restaurant Management·17 October 2018
Visual branding is critical for any business because it often shapes a consumer’s overall perception. This is especially true in the restaurant industry, where making an impactful first impression is crucial for drawing in new customers and driving sales. Restaurant owners need to decide what message they want to convey and who they are trying to reach.

Pop-Tarts Pop-Up and 'NewGen Retail

Modern Restaurant Management·16 October 2018
New Additions to the Toast Partner EcosystemAvero, GoParrot and Rooam have been added as key integrations in the Toast Partner Ecosystem. These new application partners will provide restaurants of all sizes access to the technology partners they need to increase revenue, improve operations, and delight their guests. Toast's Partner Ecosystem complements its core point-of-sale, empowering restaurant operators with the flexibility to build their highest-performing restaurant tech stack.

MRM Research Roundup ... Mid-October 2018 Edition

Modern Restaurant Management·16 October 2018
Modern Restaurant Management (MRM) magazine's "According to a recent study/survey …" column is being rebranded as MRM Research Roundup. This time, we feature top pizza cities, top cities for vegans and vegetarians, brand intimacy, retail's halo effect and the best places to eat apple pie and for allergy-friendly dining.

Free tnooz report: Unlocking the potential of group sales and catering - a hotelier's guide

Tnooz·16 October 2018
To fulfill the potential, group sales and catering teams need to be aware of the many moving parts. The various internal and external influences – such as demand and supply, customer preferences, operating costs, competitive landscape – have aligned with each other and now have a resonance in unison as well as isolation.

Return to Work Policies Make Cents

Modern Restaurant Management·16 October 2018
The hazards encountered on a daily basis by those working in restaurants often lead to injuries, the restrictions from which are inherently difficult to accommodate. From a dull knife in the kitchen you can start bleeding money and from the hot oil in the fryer, get badly burned by the workers’ compensation system.

5 Tips for Staying Healthy While Traveling

4hoteliers.com·16 October 2018
It’s no secret that when you’re away from home, fast food like McDonald’s and Dunkin often looks significantly more appealing than taking the time to find healthier options, and staying consistent with a meal plan and being active are steps to a healthy lifestyle that you shouldn’t have to compromise on while on business travel.

The Ripple Effect in the Hospitality Industry

Hotel F&B Observer·15 October 2018
As your operations look at purchases in the new fiscal year, be prepared for potential sharp hikes (and in some cases significant drops) in prices paid over previous years.

Classic Plane to Become Cocktail Lounge

hotelbusiness.com·Requires Registration ·15 October 2018
The TWA Hotel’s 1958 Lockheed Constellation “Connie” L-1649A Starliner airplane is completing her 300-mile journey from Auburn-Lewiston Airport in Maine, where she was fully restored, to her new home at John F. Kennedy International Airport here today. The Connie (tail number: N8083H) will become a one-of-a-kind cocktail lounge and event space at the 512-room hotel opening in spring 2019 and located at the landmark 1962 former TWA terminal designed by Eero Saarinen.

Four F&B Updates to Know

hotelbusiness.com·Requires Registration ·15 October 2018
Hotel Business is tracking movements in the F&B space. Here’s what we found.

Six BOH Metrics You Need to be Tracking

Modern Restaurant Management·15 October 2018
Running a restaurant is no easy feat. The hours are long and the work is hard. You’re always balancing customer requests, food quality, employees, and so much more. Sometimes you might even think for all the work you put in, you aren't getting the results you want. There’s a way to fix this – restaurant metrics.

Restaurants up the ante on healthier menu options

mycloud HOSPITALITY·13 October 2018
Consumers say they're looking for menu items lower in calories, more nutritious and, in some cases, smaller sized. Restaurateurs are listening.

Subway Delivers Big, Punchh Revolution and Storytelling Dinners

Modern Restaurant Management·12 October 2018
Subway Partners Up for Delivery Subway is one of the first QSRs to partner with four of the largest third-party delivery providers. Guests can order their favorite footlongs and salads from more than 9,000 Subways at Subway.com/Delivers.

Newletter

Thank you for subscribing. Your email address has been added to our mailing list.
Close
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.
CancelSubscribe