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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.

NRA Survey: Craft, Artisan, and Locally Produced Beverages to Lead Beverage Trends in 2019

Hotel F&B·14 December 2018
Beverages are going to make a splash in 2019 according to early results from the National Restaurant Association’s annual What’s Hot survey. Craft, artisan, and locally produced beverages, such as wines and spirits, are on tap as the industry’s number one alcoholic beverage trend next year, the Association’s survey found.

Millennial Diners Are Driving Demand for American Lamb

Modern Restaurant Management·14 December 2018
A look at the menus of many pioneering and on-trend restaurants across the U.S. – from fast casual to ethnic fusion and fine dining – and it becomes clear, American lamb is on the rise.In fact, according to American Lamb Board, appearance of lamb on restaurant menus is up 14 percent over the past 10 years and much of this is driven by more casual restaurants where lamb placement on menus is up 39 percent in quick serve restaurants and 58 percent in fast casual restaurants.

Starbucks Announces Expansion of Starbucks Delivers in U.S. and China, First Virtual Starbucks Store in China

Hospitality Technology Magazine·14 December 2018
Following a strong fiscal fourth quarter and a year of streamlining to focus the company for growth, Starbucks hosted its biennial Investor Conference today in New York City. Chief executive officer Kevin Johnson and other members of Starbucks leadership team updated investors and analysts on the company’s strategic priorities as it aims to expand its retail store portfolio by approximately 6% to 7% net new units and grow same store sales by 3% to 4%, globally, each year while continuing to invest in its partners and elevate the Starbucks Experience.

JFC & Smashburger Announce Key Strategic Senior Management Changes Leveraging JFC Majority Ownership

Hospitality Technology Magazine·14 December 2018
Jollibee Foods Corporation (JFC) and Smashburger® announced key senior management changes reflecting the anticipated synergies between the two entities predicated on JFC's newly acquired majority interest in Smashburger®.

Data-Driven Customer Service Tips for the Restaurant Industry (Infographic)

Modern Restaurant Management·13 December 2018
These days customer service is an integral part of any successful business. But, almost nowhere is it more important than in hospitality.Most successful restaurant managers will tell you that customer service comes into play almost every day. From making customers feel relaxed and at home in your establishment to diffusing an angry customer, customer experience is of the utmost importance.

Five Ways to Prepare Your Commercial Kitchen for Winter

Modern Restaurant Management·13 December 2018
When you hear about "seasonal maintenance," you might think of different household projects. But it also applies to commercial kitchens. During November and December, many restaurants start forecasting expenses for the following year. With the temperature starting to drop, you can use some leftover funds to tackle winter maintenance projects in your restaurant's kitchen.

Spotlight on: halal-friendly travel

Click by booking.com·13 December 2018
The Muslim population around the world is growing. Currently, around one in four people on Earth are Muslim, and by 2050 the population is expected to grow to 2.8 billion (a third of the total global population). Add to this a growing Muslim middle class in the Gulf countries, Indonesia and Malaysia, and the rise of skilled professionals in Western Europe and North America, and there’s huge spending potential among the Islamic community.

Restaurant POS Provider Lightspeed Debuts Lightspeed Loyalty

Hospitality Technology Magazine·13 December 2018
Lightspeed, a cloud point of sale system for independent retailers and restaurants, introduces Lightspeed Loyalty. With its seamless integration of Lightspeed’s existing suite of products, the new technology enables merchants to engage customers, reward repeat business and build a loyal following.

MRM's New & Notable: Inspiring Creativity, Bindi for Breakfast and the Who-Tel Bar

Modern Restaurant Management·12 December 2018
CORE Founders' DinnerChildren of Restaurant Employees (CORE)––a nonprofit granting support to children of food and beverage service employees navigating life-alternating circumstances—recently held its 4th Annual Founders’ Dinner at One World Observatory in New York City.

Craft, local and artisan beverages are hot in 2019

National Restaurant Association (NRA)·12 December 2018
Beverages, especially craft, artisan and locally made varieties are going to make a splash in 2019, according to early results from our annual What’s Hot survey. See our news release.

Why Are Independent Coffee Shops Succeeding?

Modern Restaurant Management·12 December 2018
The coffee shop industry is booming — but not just because of the well-known coffee chains you see on your way to work every day. According to recent reports, the UK’s independent coffee shops and smaller chains are enjoying high sales, and overall, the UK is number one in Europe for growth in branded coffee outlets. Brits love their caffeine — but what sets the independent coffee shop apart from the global coffee chains and why are they proving successful amid stiff corporate competition? Here, we’ll explore the success of the UK’s independent coffee shops and show why — and how — businesses like these can compete with the big-league players.

Staff Training Is Essential If The Hospitality Industry Is To Flourish: Michael Fridjhon

·12 December 2018
Guests at corporate events at most of South Africa's best-known establishments have no idea what their hosts pay for the same old drab buffets which are turned out by equally bored banqueting staff. What is euphemistically called "finger food" costs between R400 and R500 per person and comprises the inevitable pies and pastries, platters of processed cheeses, bains-maries containing casserole-type "comfort food" and a carvery where often-overdone meat finally leaves the crematorium to join the heavenly choirs.Everyone is to blame for this state of affairs: the corporates who fund the charade, the hotels which are addicted to these easy pickings, the consumers who are too polite to say how appalling the experience has been. Most of the guests who hover over the unimaginatively laid out (and frequently recycled) spread don't realise that a sit-down meal in the establishment's top restaurant would cost less and that the team serving the food would be better remunerated. In fine dining establishments the waitering staff are probably full-time employees, enjoying the security and benefits which come from having a permanent position, whereas those who work in "banqueting" are contracted to staffing companies who call upon them as and when they're needed.There's controversy enough around contract work: it's fair to say that until labour laws are given a major overhaul, and the reality of the marginal nature of many businesses is taken into account, the issue is not going to achieve a vaguely consensual resolution. But when it comes to the hospitality issue, there are practical consequences to the contract labour system which are as bad for the country and for employers - in the long term - as they are for the workers.

Making a Good Search Impression Through Menu Management

Modern Restaurant Management·12 December 2018
Think about the last time you launched a limited-time offer (LTO) or updated your menus. How did you ensure that new item or menu was updated everywhere it can be found online? Did you update the menu on Google, Yelp, TripAdvisor, Facebook, Allmenus, and Zomato? Or did you just make updates to your website and your third-party delivery providers?

Six Ways Technology Can Elevate Your Restaurant Operations in 2019

Hotel F&B·12 December 2018
Restaurants are constantly battling one thing or another: food and labor costs, turnover, changing consumer preferences, etc. But with the support of sophisticated technology, restaurants can make smart decisions that will support their business model. In 2019, we suspect six trends will affect all restaurant operators. However, when restaurants use technology to closely align their operations with these trends, they will likely have a successful year.

NCR Processes First JetPay Transactions with Restaurant POS Customer

Hospitality Technology Magazine·12 December 2018
NCR Corporation announced that Urban Eatz in Richardson, Texas, is the first NCR customer to use JetPay payment processing through its NCR point of sale (POS) software. Only days after completing the acquisition of JetPay, NCR has integrated the payment processing engine into its Aloha software platform for restaurants.

What can we expect in 2019?

eHotelier.com·12 December 2018
It’s the time of year to get out the crystal ball and make a few rash predictions about the coming months!! Over the past few weeks, we have discussed future restaurant trends at the Mise en Place events and listened to other experts give us their views. Many other distinguished groups from around the world have also made a few forecasts.

Jean-Georges Vongerichten to oversee TWA Hotel restaurant

Hotel Management·11 December 2018
The Paris Café is coming back to the long-shuttered TWA Flight Center terminal at New York City's John F. Kennedy International Airport.

Auntie Anne's: Freshly Baked Franchise

Modern Restaurant Management·11 December 2018
How does a 30-year-old brand "twist" innovation into the mix? For Auntie Anne’s, it is staying true to its non-traditional roots.From humble beginnings in a Pennsylvania Farmer's Market, the brand has grown to more than 1,300 locations saturated in malls, airports and universities both domestic and abroad. The company is mixing things up -- heading to the streets, with food trucks and street side locations – including a co-branded street side unit in the Bronx with Cinnabon. Auntie Anne’s has several stand-alone locations, including one in Times Square, and is building off-premise revenue streams to bring pretzels to the people.

Is Your Restaurant Using Automation in Every Possible Way to Improve Efficiency?

Horizon Hospitality Blog·11 December 2018
As budgets get tighter and the demand for talent grows, restaurants must learn to do more with less. One of the means to achieve this is through the use of automation. Consider how you can employ automation to make your restaurant more efficient and profitable.

Four Companies Innovating Hotel F&B in 2018

Lodging Magazine·11 December 2018
A multi-faceted industry, there are more opportunities in hospitality to innovate, disrupt, and generally shake things up than in other business arenas. Innovating is exactly what hospitality leaders love to do. They incorporate new technologies in surprising ways, create inventive new processes and procedures, and break new ground wherever they go. LODGING recently turned the spotlight on more than a dozen executives and companies making a unique mark on the industry and influencing the course of its future. Below are four innovators in the hotel F&B space.

In Vino Veritas Part LXX: The Benefits of Wine Apps

Hotel F&B·11 December 2018
Deploying technology for all aspects of hotel operations is increasingly becoming a surefire way to save costs, drive revenues and develop richer data on your guests’ behavior. And the restaurant’s wine list is no exception.

Graham Georgetown Unveils Winter Menu, Looks Ahead to Brunch Launch

Hotel Online·11 December 2018
The Alex Speakeasy at The Graham Georgetown has introduced its seasonal food and beverage offerings for the winter. Executive Chef Jose Molina and new Director of Food & Beverage James Lee have carefully crafted menus full of flavorful options, which rolled out November 29. They also will be launching the hotel's first brunch program as 2019 begins.

Don't Be in the Dark About Restaurant Digital Transformation

Modern Restaurant Management·11 December 2018
A “dark kitchen” sounds like the setting of a horror movie. But they’re actually a sign of a powerful trend that’s changing the restaurant sector: the growing habit of ordering on a smartphone instead of cooking. Numerous companies have sprung up to cater – literally – to the soaring demand for meals ordered online for pickup or delivery. It’s a shift that may appear small on the surface, driven simply by our desire to do everything on our smartphones, but these rapidly evolving customer expectations have implications that could reshape the entire restaurant industry.

Native, Bistrotheque and Blok partner for London Warehouse

Hotel F&B·11 December 2018
London Warehouse - an aparthotel concept by operator Native, restaurant partner Bistrotheque and fitness specialist Blok - will open its doors in Manchester during Q1 2019. Situated at the edge of the city's Northern Quarter within a former industrial building, the 166-suite project will feature a lounge, mini-cinema, bar and outdoor terrace, as well as ...

Chicken tandoori: EHL students R&D adapted recipe

EHL Blog·11 December 2018
During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

Expedia Isn't Ready to Invest Big in Restaurant Reservations

skift.com - Digital·11 December 2018
Expedia has dealt with a ton of distractions in recent years as it acquired Wotif, Travelocity, Orbitz Worldwide, and HomeAway, for example. CEO Mark Okerstrom wants to focus on the basics instead, and doesn't want to take bold steps into dining reservations or food delivery for now. On the other hand, Expedia is a very acquisitive company so never say never.

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