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.

Waitr Holdings Inc. to Acquire Bite Squad

Hospitality Technology Magazine·13 December 2018
Waitr Holdings Inc. (“Waitr”), a fast growing restaurant platform for online ordering and on-demand food delivery, announced that it has signed definitive agreements to acquire Bite Squad, an online restaurant food delivery service, for an aggregate amount of approximately $321.3 million, subject to adjustments, based on the closing price of Waitr’s common stock on December 11, 2018. The purchase price consists of a combination of cash and shares of Waitr common stock.

Flynn Restaurant Group Acquires 368 U.S. Arby's Restaurant Locations from United States Beef Corp.

Hospitality Technology Magazine· 6 December 2018
RB American Group LLC, a wholly-owned subsidiary of Flynn Restaurant Group LP, announced that it has acquired 368 Arby’s restaurants throughout the U.S. from United States Beef Corporation (US Beef). Arby’s, the second largest sandwich restaurant brand in the world, is a perfect fit for Flynn Restaurant Group, whose portfolio includes household names like Applebee’s®, Panera Bread® and Taco Bell®. RB American Group will be Flynn Restaurant Group’s fourth prominent restaurant brand.

Pizza Hut U.S. to Acquire Online Ordering Provider QuikOrder

Hospitality Technology Magazine· 5 December 2018
Pizza Hut, a subsidiary of Yum! Brands, Inc., announced that its U.S. business entered into a definitive agreement to acquire QuikOrder, an online ordering software and service provider for the restaurant industry. Terms of the deal were not disclosed, but it marks one of Pizza Hut's largest acquisitions to date.

Bright Young Chefs Add Sparkle To Hotels

JLLH · 3 December 2018
Hotels and fine dining have long been a near-perfect pairing but in todays food conscious culture, the addition of an acclaimed chef at the kitchen helm can really put it on the foodie trail.Its no longer just the small number of household names, like Gordon Ramsay who set up shop at Claridges for 12 years, who draw in foodie fans.In Europe, smaller, boutique hotels are leading the way, adding quirky, interesting and exciting chefs to the gastronomic mix, says Richard Moulds, director of Foodservice Consulting at JLL.Theres been a trend away from the white tablecloth celebrity chef, he says. Less well-known but highly capable chefs who have worked below bigger names are now offering hotel operators the chance to revamp their dining and perhaps at a comparatively lower cost.Hotels such as Londons The Curtain in Shoreditch have taken on chefs bringing a new freshness and creativity to dishes, with Marcus Samuelsson opening Red Rooster last year. Across town, Michelin-starred chef Tom Kerridge has been cooking for guests of the Corinthia since September.Theres an undoubtable culinary pull when an up-and-coming chef moves in, Moulds says. Offering a smaller menu and doing a few dishes really well is by no means purely in the hands of the celebrity.For diners, an element of discovery is also key, says Moulds: Its about creating something for foodies to hunt down and find, he says.Food good enough to shareSocial media and Instagram in particular has a big role to play in promoting high-end hotel dining. Short-term, pop-up residencies of one to two months for chefs are proving popular among Instagrammers, says Moulds.Theres a definite social media spike on offer for hotel restaurants capable of rotating chefs, he adds. Its not unlike the way galleries will rotate exhibitions or a nightclub will run a DJ residency.In the Maldives, luxury resort operator Soneva has used pop-up food residencies as a way to enhance its profile and provide guests with a memorable experience and perhaps even a reason to visit in the first place. Michelin-starred chef Kenji Gyoten appared at its flagship resort for a two-week post, while in Muscat, the Shangri-La Al Husn Resort & Spa hosted Danish chef and Noma co-founder Mads Refslund for four days in January.While a short-term residency may not be reason enough for someone to plan their holiday around, it can offer the cult, rock star effect and even raise interest from a chefs fans, says Moulds. For hotels in locations off-the-beaten track, the benefit for diners of being able to simply climb the stairs to bed after dinner cannot be underestimated.Some UK country home resorts have made the most of this benefit with diners becoming a captive audience.Playing the rating gameAs hotels note the benefits of offering stand-out food and drink spending on food and beverage at hotels rose by almost five percent in 2017 getting high quality chefs and providing a first-class experience are key.Reminders of a chefs background are typical, Moulds says, and central to dining decision-making.The archetypal food review will read along the lines of you may not know this chef, but he or she worked with this famous chef at this well-known restaurant its this association that brings in diners who are keen to be on-trend.The challenge for hotels, says Moulds, is when a chef packs up their saucepans something Berlins Regent Hotel experienced last year when Christian Lohse, the German capitals longest-serving two-star chef and a TV celebrity, left Fischers Fritz after 13 years. A change of concept by the hotel was swiftly announced.Concepts and tastes are in constant flux, says Moulds. But theres absolutely no doubting the appeal of a chef who can offer something special on the plate to complement a hotels surroundings.Appetite for an experience when dining is sturdy, Moulds says. In the case of Londons Mondrian hotel opening in 2014, award-winning U.S. chef Seamus Mullen worked closely with the establishments restaurant designers.Diners today want a fully-immersive experience, he says. Its about much more than just the off-chance that the chef swings by their table for a complimentary brandy and selfie.With competition for both high-spending diners and highly skilled chefs continuing to heat up, hotels know that good food doesnt just give them an edge, it can make them a must-visit destination.

How Can Restaurants Adapt to Modern Dietary Quirks

Hotel Online·28 November 2018
In my youth, my parents would take me to Joe’s Steakhouse in Montreal where we would eat massive rib steaks on wooden cutting boards with copious amounts of butter and sour cream lathered on baked potatoes. Posh dining equivalent might include a chateaubriand for two, expertly prepared tableside.

The benefits of gaming

National Restaurant Association (NRA)·28 November 2018
When restaurant technology innovators think “gaming,” they usually think “training.” It makes sense: They imagine the young people in their lives playing Minecraft or Fortnight and see an opportunity to teach them restaurant job skills in a fun and engaging way.

Using tech to tame third-party delivery

National Restaurant Association (NRA)·28 November 2018
With guests looking for both convenience and the dining-out experience, third-party delivery has been a rewarding solution for many restaurants. But many issues still need to be worked out, including increasing fees, operational hassles and brand confusion, said speakers at the National Restaurant Association’s recent Restaurant Innovation Summit in Dallas.

4 ways digital payments benefit your restaurant

National Restaurant Association (NRA)·28 November 2018
Two-thirds of consumers can envision a cashless world in the future, according to recent Visa research. Is your restaurant ready? Operators are intrigued, but wary: What’s the impact on the guest experience of going cashless? What are the operational issues? A panel of experts talked through the future of payments at our recent Restaurant Innovation Summit, held Nov. 7-8 in Dallas, and suggested four benefits of expanding your digital payment options.

ITB Berlin and IPK International forecast high growth of halal tourism

Messe Berlin GmbH ·14 November 2018
Muslims are the world's fastest-growing religious group and by 2030 (Source: www.pewrsr.ch/1hUQ1qG) will make up an estimated 25 per cent of the world's population. Furthermore, in some Muslim-dominated markets there is a thriving middle class with growing buying power and a new consumer behavior. One effect has been an increase of international trips undertaken by Muslims. To analyse their travel behavior more detailed ITB Berlin commissioned IPK International to conduct a special evaluation of the World Travel Monitor. In some aspects, Muslim travel behavior differs significantly from other groups. City breaks are more popular than Sun & Beach holidays for instance, and shopping is more important than visiting museums. Increasingly, customers also want to be able to observe their religious customs. A touristic offer that caters to Muslims' needs represents both a challenge and an opportunity for the travel industry.Specific aspects of halal travelAccording to Fazal Bahardeen, managing director of CrescentRating, the world's leading expert on halal travel, the difference lies in specific shared values among Muslims that are much stronger than among other communities, regardless of their nationality. Whereas many associate halal merely with the way food is prepared, it actually refers to everything that conforms to traditional Islamic law. For the travel industry that means fulfilling certain faith-based needs of Muslim travelers. This includes preparing food according to halal rules, adapting meal times during Ramadan, offering prayer facilities in hotels, providing separate swimming pools for men and women and offering entertainment that caters towards Muslims.High growth of Muslims traveling abroadCurrently, the most interesting source markets regarding the demand of international halal travel are Indonesia, India, Turkey, Malaysia and the Arab countries. According to IPK's World Travel Monitor, source markets with a predominantly Islamic population showed growth rates that were 40% higher in the past 5 years compared to the rest of the world. Strong growth is also predicteded for the years ahead. Thus halal travel offers huge growth potential for destinations around the world.City breaks top the listWorldwide City breaks and Sun & Beach holidays are the most popular holiday types. However, the picture looks different for international Islamic travel. Here, City breaks top the list with a market share of over one-third. Second-placed are Tour holidays, which is then followed by Sun & Beach holidays with only around half the market share compared to the total market.In general, for Muslims international holidays are less important than for other international travelers. By contrast, business trips, visiting friends and relatives and other leisure trips account for a bigger share of the market. Religious trips and pilgrimages in particular play a much greater role and make up ten per cent of foreign trips - which is ten times higher compared to the rest of the world with only one per cent market share.More shopping, less sightseeingApart from preferring other types of holidays, Muslims also tend to pursue different activities when traveling. Whenever they visit cities shopping is on top of the list. In contrast, sightseeing - the number one attraction for other travelers -visiting museums, or good food, is less important for this segment. Also Tour holidays are shaped differently with less focus on sightseeing or museum visits and more focus on nature and shopping instead.Germany is the most popular destination in EuropeFor Muslims traveling abroad the United Arab Emirates is the most popular destination worldwide. Germany comes second, followed by Saudi Arabia, Malaysia and Singapore, which makes it the by far most popular destination in Europe. Looking at each continent, over 60 per cent of trips abroad by Muslims go to Asia (including the Middle East) and around one-third to Europe. By comparison, trips to Africa, North and South America only have a very small share of the market.Young and highly educatedMeasured against all other international travelers worldwide the percentage of female travelers from Islamic countries is below average. However, in recent years their numbers have increased steadily. Muslim travelers are much younger than average, with 75 per cent aged between 25 and 44. In terms of education, there is a larger share of those with high education levels.Additional information on specific topics regarding World Travel Monitor data from IPK International will be published soon by ITB Berlin. Conclusive travel trend findings for 2018 will also be presented by the end of the year.Rolf Freitag, CEO of IPK International, will present the findings of the World Travel Monitor for 2018 at the ITB Future Day during the ITB Berlin Convention as well as forecasts for 2019. The World Travel Monitor is based on the results of representative interviews with more than 500,000 people in over 60 global travel markets. It has been published for more than 20 years and is recognised as the most widescale continuous survey examining global travel trends.

Bojangles' Sold

Hospitality Technology Magazine·12 November 2018
Bojangles’ Inc. has agreed to be acquired by Durational Capital Management LP and The Jordan Company, L.P. In an all cash transaction, investors will receive $16.10 per share. The acquisition, which has been unanimously approved by Bojangles’ Board of Directors, is subject to stockholder approval and other customary closing conditions.

D.C. serves up first-ever Black Restaurant Week

National Restaurant Association (NRA)· 5 November 2018
Restaurateurs in Washington, D.C., Maryland and Virginia have joined forces to celebrate the District’s first-ever Black Restaurant Week, which started Nov. 4 and runs through Nov. 11.

Millennium Hotels And Resorts Deploys Robotic Solutions To Its Singapore Properties

Millennium ·31 October 2018
Following the highly successful launch of 'AUSCA', the world's first Autonomous Service Chef Associate, at M Social Singapore in 2017, Millennium Hotels and Resorts (MHR), the hotel arm of property giant City Developments Limited (CDL), is pleased to deploy AUSCA to the group's five other Singapore properties--Orchard Hotel Singapore, Grand Copthorne Waterfront Hotel Singapore, M Hotel Singapore, Studio M Hotel Singapore and Copthorne King's Hotel Singapore--by end November 2018.AUSCA was first introduced to the hospitality industry in November 2017 as the world's first robot chef prototype, where he prepared eggs for guests of M Social Singapore as part of the hotel's breakfast offering. AUSCA was launched with the support from Singapore Productivity Centre's Hotel Productivity Centre Applied Research initiative, and was developed by Kurve Automation with industry guidance from Republic Polytechnic, School of Hospitality.AUSCA has since gone through six upgrades over the last 12 months, with enhancements made to the speed and variation of eggs he can prepare. The first AUSCA prototype could prepare eggs--either sunny-side up or omelette style--at an average time of 2 minutes 30 seconds. The current version offers guests the choice of sunny-side up and omelette at an improved time of slightly more than a minute, and allows guests to choose from a selection of toppings for their omelette.The latest version of AUSCA is currently deployed at M Social Singapore, Studio M Hotel Singapore, Copthorne King's Hotel Singapore and M Hotel Singapore. He will be launched at Grand Copthorne Waterfront Hotel Singapore on 12 November 2018, and Orchard Hotel Singapore by end November 2018. This exciting deployment comes after the rollout of AURA, the group's front-of-house Autonomous Service Delivery Robot, to the group's properties in Singapore, including M Social Singapore, Orchard Hotel Singapore, Grand Copthorne Waterfront Hotel Singapore, M Hotel Singapore and Studio M Hotel Singapore.Commenting on this move, Mr Tan Kian Seng, Interim Group Chief Executive Officer at Millennium Hotels and Resorts, says, "As a group, we saw robotic solutions like AUSCA and AURA as a way to increase productivity, help optimise operations, and elevate guest experiences to a new level. Given M Social Singapore's size and millennial demographic, it was well-suited for such a new technology to exist first. The intention is now to incorporate these innovative robotic solutions into the rest of our Singapore properties before a global roll out."

Marriott putting its foodie foot forward on new dining website

hotelmanagement.com.au·30 October 2018
Profiles on more than 70 restaurants and bars across the Marriott International hotel dining portfolio in the Australia and Pacific are featured on a new dedicated gastronomy portal launched today by the global hotel juggernaut.

Supply Chain pros address industry issues at Fla. conference

National Restaurant Association (NRA)·25 October 2018
Nearly 300 supply chain and purchasing executives converged yesterday on the National Restaurant Association’s Supply Chain Management Conference in Orlando, Fla.

Industry supports plan to curb opioid epidemic

National Restaurant Association (NRA)·25 October 2018
At an official ceremony today, President Trump signed the bipartisan “SUPPORT for Patients and Communities Act”, legislation aimed at curbing the opioid crisis in America.

From Gridiron to Coffee Grinder, Aggie Defensive Back / NFL Pick Floyd Raven Brings "Last Shot Xpresso Coffee" to Doug Pitcock '49 Texas A&M Hotel and Conference Center

Hotel Online·22 October 2018
College Station, Texas, October 2018 … From the legendary playing fields of Aggieland to the NFL and back again, defensive back, former Texas A&M student, NFL player and coffee magnate Floyd Raven has come full circle. At age 25, the young entrepreneur has kicked off the latest outpost of his coffee company, Last Shot Xpresso at the new Doug Pitcock ’49 Texas A&M Hotel and Conference Center (www.TexasAMHotelCC.com), that opened recently on the Texas A&M campus.

UNWTO Launches First Global Gastronomy Tourism Startup Competition

UNWTO ·19 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.Sustainability and technologyStartups are invited to pitch business models that are related to sustainability, respect the value chain, offer an authentic and coherent narrative, and add value to cultural and local heritage.The winners of this competition will have the opportunity to present their projects at the 5th World Forum on Gastronomy Tourism (2-3 May 2019, San Sebastian, Spain), with the possibility of receiving personalized consulting and mentoring from the BCC experts of project accelerator Culinary Action!Full information on the terms and conditions are available at https://www.gastronomytourismventures.org/.

First Global Gastronomy Tourism Startup Competition Launched

UNWTO ·18 October 2018
The World Tourism Organization and Basque Culinary Center (BCC), have launched a pioneering initiative for the gastronomic tourism sector, with a global call for startups or companies, mature or emerging, technological and non-technological, with innovative ideas capable of revolutionizing and integrating gastronomy in tourism and inspiring tourists with new ways and reasons to travel.The gastronomic tourism sector is moving towards innovation and the diversification of its offerings. UNWTO, in collaboration with its Affiliated Member, Basque Culinary Center (BCC), has launched the 1st UNWTO Gastronomy Tourism Startup Competition, the first and largest initiative in the world dedicated to identifying new companies that will lead the transformation of the gastronomic tourism sector.Intangible cultural heritage has become the decisive factor that attracts and captivates tourists. Gastronomy tourism, as a component and vehicle of culture and tradition, is an indispensable resource that adds value and provides solutions for destinations that seek to stand out through unique product offerings.The Competition will make it possible to identify the best solutions and projects that contribute the most to the sector through pioneering proposals in the implementation of emerging and disruptive technologies, as well as emerging companies or startups. It aims to identify challenges and projects, and to catalyse innovations that can transform the Gastronomy Tourism sector in the near future."Innovation and tourism investments are not ends in themselves, but are means to promote better tourism products, improve tourism governance and harness its proven capability to foster sustainability, create jobs and generate opportunities," said UNWTO Secretary-General, Zurab Pololikashvili."Education and innovation are essential for the development of sustainable gastronomic tourism. At Basque Culinary Center, we support entrepreneurship and the development of new business projects to ensure the future of the sector. In this regard, we are proud to once again team up with our partners at UNWTO in order to continue fostering entrepreneurship and innovation linked to gastronomy tourism through this initiative," said Joxe Mari Aizega, General Manager of Basque Culinary Center.UNWTO and Basque Culinary Center have entrusted the process of finding startups to BCC Innovation through its Culinary Action! programme, which has accelerated nearly 50 startups by providing innovative, sustainable and high added value solutions to the gastronomy value chain.

OpenTable Pilots Centralized Reservations for Hospitality Groups on GuestCenter

OpenTable, Inc. ·18 October 2018
OpenTable, the world's leading provider of online restaurant reservations and part of Booking Holdings, Inc. (NASDAQ: BKNG), today 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."We've listened to our restaurant partners, observed a growing need to centralize operations, and understand the increasing pressures of managing the bottom-line in today's food and beverage industry. Elevating levels of hospitality while increasing operational efficiencies is our shared goal, and we are pleased to announce that operators can now do this with greater ease within GuestCenter," said Jon Morin, Senior Director of Product Management at OpenTable. "With a central platform to manage and monitor reservations and new group-level metrics and features, the feasibility of moving to a centralized operating model just got easier for all groups."This GuestCenter group platform works for a wide-range of hospitality groups, from sister-restaurants and multi-unit brands, to nationwide restaurant chains, hotels and resorts. The new features provide these groups with a top-down view of their overall operation, a way to manage user access at the group level, and view and book availability across all restaurants."The ability to manage our restaurant operations all in one place within GuestCenter at both the restaurant level and group level is essential for us to understand our operation at any given time," said Giselle Constante, East Coast Reservations Manager, Nobu. "The intuitive layout of the centralized reservations feature allows us to cross-sell between restaurants and very quickly see what availability they have, which is really helpful for us to run more efficiently."This collection of features will allow operators to seamlessly flow between group and restaurant-level views, book and cross-sell availability across all restaurant locations, easily manage guest profiles and reservations, control user access to both restaurant and group features, and run group-level reports on more than 50 distinct data points.Barbara Lynch Collective, Boka Restaurant Group, The Broadmoor, Farmers Restaurant Group and Nobu Restaurants are just a few of the groups already using these new features.

Check-In at the Bar: New Ideas for Hotel Front Desks

4hoteliers.com·17 October 2018
Hotel lobby front desks are no longer desks or located at the front: It made perfect sense, your first stop when checking into a hotel was the front desk, you had to collect your key and room number, but, you also might have needed to provide a credit card for incidental charges like the mini bar, Oh, and what’s the WiFi code? Technology has rendered the concept of the hotel front desk nonsensical.

California's Sardine Factory toasts 50th anniversary

National Restaurant Association (NRA)· 4 October 2018
The Sardine Factory, one of Monterey, California’s renowned upscale restaurants, recently celebrated 50 years in business.

Innside By Melia New York And In Good Company Hospitality Debut The Wilson

Melia · 4 October 2018
INNSIDE by Melia New York, is proud to announce the opening of its signature restaurant The Wilson. The restaurant is owned and operated by In Good Company Hospitality, a restaurant hospitality group overseeing eleven venues throughout New York City. Tucked inside INNSIDE by Melia New York, located on 27th Street in Manhattan's NoMad neighborhood, the restaurant boasts al fresco dining and an upstairs cocktail bar overlooking a vast, open dining room.Helmed by Executive Chef Jeff Haskell, The Wilson's culinary direction derives from working closely with local farmers and purveyors to source the highest quality ingredients in order to create delicious food. Featuring modern and playful interpretations of New American Classics paired with signature cocktails, wine, and craft beer, created and selected by Beverage Manager Erik Delanoy, the restaurant is inspired by the fabled relationship between a seasoned fisherman and his beloved bulldog, celebrating the true camaraderie between the two.The all-day menu features signature dishes such as The Wilson Burger with sweet mustard, gruyere, horseradish aioli and bacon jam; Falafel Waffle with roasted vegetables, harissa chickpeas and herbed labneh; Little Neck Clams with kaffir lime, coconut milk, delicata squash and fingerlings and Avocado Fries with gochujang aioli and furikake. Additional seafood signatures from Chef Haskell's menu include the Blue Crab Spaghetti Carbonara and the Crispy Oyster Sliders with lemon jam and pink pepper aioli. The restaurant is open for brunch on Saturday and Sunday, featuring dishes including Black Seed Pizza Bagels, Matcha Overnight Oats with apricot jam, grilled pineapple and coconut milk and The Jackie Wilson Chicken Club with ranch aioli, pancetta, avocado and tomato."We are excited to partner with In Good Company to open The Wilson and offer outstanding food and drinks to both the hotel's guests and locals," said Duane Winjum, Interim General Manager. "This restaurant is the perfect addition to the neighborhood's dining scene."Designed by Dallago Associates, the duplex venue features a warm, rustic ambiance that embodies the restaurant's farm-to-table ethos. The space features defining lighting fixtures including pendants, chandeliers, table lamps and a central sculpture to create warmth and energy. The marble floor is complemented by vintage area rugs to soften and define the room, along with warm woods, white tiles and pops of color to enhance and highlight certain areas.The restaurant will be open daily from 7:00 AM to 1:00 AM and the kitchen will close at 11:00 PM. For more information or reservations, please visit https://ingoodcompany.com/restaurants/thewilson/ or call (888) 956-3542.

Pan Pacific Connections Corporate Bookers Programme- Cocktail Launching

Pan Pacific · 3 October 2018
On Wednesday 26th September 2018, PARKROYAL Hotels and Resorts Malaysia hosted our official cocktail launching event to celebrate Pan Pacific Connection, corporate bookers programme with our loyal members at PARKROYAL Kuala Lumpur. Accompanied by live music, the event had a Shanghai Night theme and was hosted by the poolside, decorated and adorned simultaneously with red lanterns, candles, carved fruits and flowers all against a backdrop of the beautifully lit Kuala Lumpur Tower against the city skyline.The event hosted several activities for clients to partake in. These included; a massage from the wonderful therapists of St. Gregory Spa; unlimited fun filled photo booth moments; live culinary experience by our talented Chefs team; and topped off with a Best Dressed contest and a Lucky Draw. Clients and associates got to mingle with each other over delectable dishes and their drinks of choice, making the night a productive and wonderful one to remember !Pan Pacific Hotels GroupPan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia's most established hotel and property companies with an outstanding portfolio of investment and development properties.Based in Singapore, Pan Pacific Hotels Group owns and/or manages more than 40 hotels, resorts and serviced suites including those under development across 24 cities in Asia, Oceania, North America and Europe.Voted "Best Regional Hotel Chain" by readers in Asia in 2017, Pan Pacific Hotels Group comprises two acclaimed brands: its signature brand, Pan Pacific and its deluxe brand, PARKROYAL.Sincerity is the hallmark of Pan Pacific Hotels Group. The Group is known to its guests, partners, associates and owners for its sincerity in people and the sense of confidence which alleviates the stresses of today's complex world.Pan Pacific Hotels and ResortsWith hotels, resorts and serviced suites across Asia, Oceania and North America, Pan Pacific provides a safe harbour in an ever-changing world. Places with less to worry about because, when you stay with us, rest assured that all will be taken care of. For this is where you will find your balance.PARK ROYAL Hotels & ResortsA big city or cosy enclave - where there is a PARKROYAL hotel, resort or serviced suite, there is a celebration of people. Our passion for creating real connections and joyous moments can be felt when you enter any of our properties across Asia and Australia. After all, this is the place to bring out the best of you, by us.

Tech design expert to speak at Restaurant Innovation Summit

National Restaurant Association (NRA)· 1 October 2018
A conversational shift is happening in restaurants: We’re moving away from “hospitality vs. technology” to “hospitality enhanced by technology.” That’s sure to be one of the themes at the National Restaurant Association Restaurant Innovation Summit, Nov. 7-8 in Dallas.

Association, Winsight partner to expand industry impact

National Restaurant Association (NRA)· 1 October 2018
The National Restaurant Association and Winsight Media, publisher of several B2B business publications and owner of marketing research firm Technomic Inc., have entered into an equity partnership giving Winsight operational ownership and execution of the annual National Restaurant Association Restaurant, Hotel-Motel Show.

Keep Meetings Caffeinated: 3 Coffee-Forward Destinations to Wake Up Your Event

Smart Meetings·28 September 2018
Rise and shine, weekenders! This Saturday, Sept. 29, is International Coffee Day—an unofficial day of worship for many meeting professionals. So, put on your comfiest pajamas, set your slippers by your bed and prepare to wake up nice and slow, savoring your favorite brand of beans or cuppa joe. We’ll provide the reading materials. ’Cause the best part of waking up is with three new coffee destinations in your meetings cup.

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