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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.

Just Salad Chooses Grubhub As Exclusive Third-Party Delivery Marketplace & Loyalty Partner

Hospitality Technology Magazine·23 April 2019
Grubhub announced an exclusive partnership with Just Salad, the fast casual concept. Grubhub will be the place diners can exclusively order delivery from more than 30 owned-and-operated Just Salad locations in New York, New Jersey, Pennsylvania and Illinois.

Paradox Unveils Hiring Platform for Restaurants

Hospitality Technology Magazine·23 April 2019
Paradox launches Olivia Hire for Retail & Restaurant, a mobile-first, candidate-centric solution built for the specific recruiting needs of high-volume restaurants. Many high-volume recruiting organizations in the retail and restaurant industries open new job requisitions anytime a restaurant or store becomes understaffed. Local managers are forced to use traditional systems that were built for centralized organizations, not the needs of local stores. Restaurants offer online orders with a few clicks on a mobile device and retail stores offer curbside pickup; raising your hand to work at a restaurant should be as simple, easy, and fast.

WeWork is launching a coworking space for food startups

4hoteliers.com·22 April 2019
WeWork — the chain of coworking spaces that famously offered complimentary fresh fruit water, coffee, and ping-pong to freelancers on its way to a $45 billion valuation — now wants to reach people outside the workplace.

Chipotle Customers Cry Data Breach

Hospitality Technology Magazine·21 April 2019
A number of customers of Chipotle are claiming their accounts have been hacked and they've been charged for orders at other locations in other states. Customers are taking to Twitter to air their grievances with @ChipotleTweets and posting their stories on Reddit. In most cases, orders were put through under a victim’s account and delivered to addresses often not even in the victim’s states, according to reports.

Theme Restaurants Spice Up India's Dining Scene

JLL Real Views ·19 April 2019
Eating out in one of India's new generation of restaurants is as much as the social media friendly design as it about the food.Theme restaurants - think dining in a rainforest or a replica Italian bistro from years gone by - are gaining ground among middle-class consumers keen for new experiences.Bombay Canteen, a theme restaurant in Mumbai, is housed in a recreated, old-fashioned Mumbai bungalow that represents the city's architectural history. It offers a view into the city's history through its decor, printed tiles and manually-lettered pricing boards.Patrons at Plum, a collaboration between hospitality company First Fiddle F&B and Bent Chair, a home furnishing and decor brand, can buy every item they see, from the pictures hanging on the wall to the cutlery at the Mumbai and Delhi outlets."Theme-based restaurants are here to stay in India," says Shubhranshu Pani, managing director - Retail Services and Stressed Asset Management Group, JLL India. "Today's consumers, which largely comprise of young people, are keen to try new kinds of cuisines, especially if the restaurant is endorsed by a celebrity and offers a different experience."Others such as Toy Room in Aerocity, New Delhi, and Social at Sarjapur Road, Bengaluru are designed on similar lines, with a particular focus on encouraging visitors to take photos and post them on their social handles."Interactive elements in the restaurant's design are responding to Millennials' social media needs," says Pani. "This group, in particular, prefers the unconventional over traditional dining options."Designing for the consumerThe food and beverage (F&B) sector - the fastest-growing part of retail in India - grew at a rate of 11 percent compounded annual growth between 2013 and 2017, according to JLL.Having a top-class menu is important. But India's theme restaurants connect with consumers through great spaces that tell a story, creating an inviting atmosphere and making for a memorable experience.Designing picture-perfect spaces that customers share within their social media networks, is part of the strategy."While theme restaurants often present us a story, tales are shared with consumers in a manner that makes the visitors feel special," says Pani. "People visiting these outlets expect quality food and service. Much of the brand positioning through these stories are a result of the reinvention of the local tradition and culture. And the youth across our cities is willing to splurge on the small, yet meaningful differentiating factor."Finding the right spaceThe cost of opening a restaurant tends to be higher than retail segments. Because of this, F&B companies often negotiate for longer lease periods with the space owners.But the biggest challenge these chains face is in taking their brand story to different locations and still making a strong connection with the consumer. While some chains are location specific, expansion to other regions depends on the right partner and entry strategy."It is because of this reason the expansion of concept has been slow," says Pani. "While a number of other smaller metros may offer a good catchment they may not have the right landlord, ready to partner with the brand or the right location to open an outlet.""As brands work on their expansion strategy to new locations, entry into newer markets will be based on a combination of strategies including location assessment, competitive landscape, pricing models, infrastructure and operational costs," he says.Nevertheless, Pani believes that there is both a strong appetite and growing potential for this new generation of restaurants."Concept restaurants are busy building a strong brand in the country. The good part is that a large section of consumers is aware and is ready to accept the innovation that these brands are bringing in. Brands that are positively impacting the consumer journey will see growth in the long term," Pani says.

Game On: Transport Yourself Into TV's Hottest Fantasy Series with Hilton's Real-Life Destinations and Drinks

Hilton ·17 April 2019
The wildly popular small screen adaptation of George R. R. Martin's fantasy series will officially come to an end this spring, and the show's fanatics all over the world are in a state of denial.For fans who are looking for ways to mark the end of the series, why not plan a trip to explore some of the most notable locations from the show - or at least indulge in some show-inspired drink concoctions.For superfans and set-jetting enthusiasts, Hilton has a variety of hotels and excursions that give visitors the chance to immerse themselves in the show's mythical lands, from the craggy mountainsides of Iceland to the medieval castles of Scotland.See below for the top must-see destinations for a series-inspired trip that will have you feeling like you're transported into another world entirely. Or if you can't escape to one of these fantastical locations, celebrate the end of an epic show with a themed cocktail party at home using drink recipes from the Hilton New Orleans Riverside, which created concoctions like Sister of the King Slayer to pay homage to the show (see recipes and photos below the list of destinations).DestinationsBallymoney, Northern IrelandThe iconic Dark Hedges, a long avenue of 250-year-old beech trees, is located in Northern Ireland and has been featured in several episodes throughout the series.Where to StayHilton Belfast (Belfast, Northern Ireland) is offering a special package for an interactive and immersive show-related experience. It's just steps from the stunning scenery where many of the show's scenes were shot. As an added bonus, the city of Belfast was named Lonely Planet's top places to visit in 2018.Winterfell, ScotlandDoune Castle, which dates back to the 13th century, was used extensively as a backdrop in the pilot episode.Where to StayStay within driving distance of Doune Castle at DoubleTree by Hilton Hotel Edinburgh City Centre (Edinburgh, UK), located in the heart of Edinburgh, a UNESCO World Heritage Site since 1995.Dubrovnik, CroatiaCroatia's Old Town Dubrovnik has served as a primary filming location since the second season. Here, visitors can walk through Pile Gate, the gateway to Old Town, or down the Jesuit Stairs at the Church of St. Ignatius of Loyola.Where to StayHilton Imperial Dubrovnik (Dubrovnik, Croatia) offers stunning views of Dubrovnik Old Town and the Adriatic Sea, as well as a relaxing place to unwind after visiting two of the show's major filming locations.Reykjavik, IcelandThingvellir National Park, a UNESCO World Heritage Site and backdrop for mountain scenes in the fourth season, offers visitors the chance to explore striking landscapes, waterfalls, ravines and diving.Where to StayCanopy by Hilton Reykjavik City Centre (Reykjavik, Iceland) is located less than an hour away from Thingvellir National Park and Iceland's other natural sights such as glaciers, volcanos, lagoons, caves and waterfalls.Alternatively, visitors can stay at the stylish Hilton Reykjavik Nordica, just minutes from downtown Reykjavik.MaltaSeveral iconic scenes were shot within the walled city of Mdina.Where to StayHilton Malta (St. Julian's, Malta) is the perfect home base for exploring all the show's filming locations in Malta. The hotel offers travelers a luxury getaway of their own with Myoka 5 Senses Spa, four outdoor pools and year-round Mediterranean sunshine..Series-inspired Cocktail RecipesThe below recipes are from Hilton New Orleans Riverside:White Walker Travels South2 oz. rum.75 oz. Blue Curacao1 oz. lime juice.5 oz. simple syrup.5 oz. orange juice3 dashes Angostura bittersAdd all ingredients into a shaker tin and shake and strain in a rocks glass. Garnish with a lime wheel and lemon peel sail.Sister of the King Slayer4 oz. Malbec.5 oz. green chartreuse1 oz. blackberry liqueur.75 oz. passion fruit syrup1 oz. pineapple juiceBegin with a shot of green chartreuse in a wine glass, add the remaining mixed ingredients and garnish with mixed berries and pineapple chunks.Highgarden 751.25 oz. citrus-flavored vodka.75 oz. Creme de Violette1 oz. pineapple juice.5 oz. lemon juice.5 oz. simple syrupBrut champagneAdd all ingredients, except the Brut, into a shaker tin. Shake vigorously and strain into a champagne flute. Fill with Brut and garnish with a lemon wheel.

How Food Trucks Are Adding A Fresh Twist To Casual Dining

JLL Real Views ·16 April 2019
Food trucks are one of the main reasons why.Whether they specialise in luxury noodles, artisan pizza or tacos with a twist, growing numbers of street food traders that started off life in food trucks are making the transition to bricks-and-mortar stores.It all adds up to a more exciting local dining scene, says Ian Hanlon, director at JLL Foodservice Consulting."Today's food trucks offer high-quality ingredients and often champion local produce - a far cry from the greasy burgers of previous years," he says. "As they've become a familiar sight on high streets, in shopping malls and at festivals, they've attracted a new generation of food-loving consumers and their success has spurred others to follow suit."A modern test-bedFood trucks have fast become a favourite way to revitalise tired local dining scenes and transform non-descript areas into vibrant destinations such as Dockyard Social in Glasgow, Kerb in London or Birmingham's Digbeth Dining Club.Much of this is down to creative would-be restauranteurs with big ideas and small budgets who see food trucks as a way to test their dishes without the traditional overheads of a leased restaurant until they're ready to make the move."There's been some great examples of van operators making their mark on the street or in food halls and becoming so successful that they've moved to bricks-and mortar-units," says Hanlon, pointing to MEATliquor, Rola Wala and Pizza Pilgrims."On the flip-side, the emergence of more food halls across the UK means new space is there for those seeking it," he adds. London is set to welcome a Time Out Market in 2021 to join its growing crowd of food halls with the likes of Baltic Market in Liverpool and Mackie Mayor in Manchester proving popular in the regions.As appealing as the comfort of covered indoor food halls may be, food truck operators value flexibility."The shift to a contained space indoors offers operators a captive audience, while also facing off any concerns over the UK weather," Hanlon says. "But being able to up sticks and move around the UK is just as important - especially when there is no shortage of potential sites. Just look at the growth of the UK music festival scene in recent years."Indeed, being on four wheels has given some food trucks the freedom to travel from London to Leeds for short-term residencies. The Trinity Leeds shopping centre has been offering truck-based concepts one-month positions to five vans on its Trinity Kitchen food floor, despite practical complications around not being at ground level."When a shopping centre goes to the extra effort of hoisting horseboxes, you can safely say - no pun intended - that food truck dining has reached new heights," says Hanlon. He estimates that shopping centre landlords are focused on having around 80 percent permanent food concepts and 20 percent that can be regularly changed."It keeps the space fresh, alive and inviting for locals and makes it a destination for visitors," Hanlon says. "But it also means the days of simply locking in your entire roster of food and beverage tenants for long periods are over. So, food truck operators are well-positioned - and sought-after."Keeping the buzzYet with many successful brands now scaling up, either trying out permanent retail units or expanding their vehicle fleets, Hanlon points out there is the risk that the very thing an operator has become famous for then becomes distanced from the offer."Success is hugely driven by the passion and personality of the operator," he says, pointing to the cult following truck food gathers online through social media channels. "Scaling up can mean authenticity may get lost somewhat once staff numbers rise."More food brands are also keen to build their name in the street food market."Competition between truck concepts shows no sign of weakening," says Hanlon. "It's a time of greater choice - both of setting and menu."Longer-term, however, their future is less secure than traditional restaurants - and more could be done to safeguard both the small traders working behind the scenes and the vibrant food scenes they create."They're providing somewhere to go for the office worker in their lunch hour or out for an after-work social, as well as the weekend diner," Hanlon says. "Some kind of tax relief on food hall or community spaces could be a wise move to help sustain momentum."They're boosting footfall and fast-becoming the lifeblood of many towns."

How Restaurants and Hotels Can Prepare for the Mobile POS Evolution

Hospitality Technology Magazine·12 April 2019
Mobile point-of-sale (mPOS) is growing in popularity at a rapid rate, with analysts predicting that the yearly number of mPOS transactions across retail verticals will triple by 2023. The hospitality industry in particular is utilizing mPOS to enhance the customer experience and increase sales opportunities anywhere. This technological advancement has resulted in digital restaurant orders growing at an average annual rate of 23% since 2013, with the majority of digital order growth completed by mobile apps.

JW Marriott Announces Highly Curated 'Gather by JW' Marriott Bonvoy Moments For The Ultimate Foodie Experiences

Marriott ·10 April 2019
BETHESDA, Md. -- Following the highly anticipated announcement of Gather by JW - the brand's immersive epicurean and mindful experience this September - JW Marriott today unveiled 'Gather by JW' Marriott Bonvoy Moments exclusive for members. These bookable packages, available to bid on now through May 1, will allow Marriott Bonvoy members the opportunity to indulge their inner foodie through thoughtfully curated and unforgettable experiences, including Masterclasses, with top names in the culinary world.Gather by JW, JW Marriott's second annual festival in Venice, will take place from September 26 - 29, 2019 at the enchanting JW Marriott Venice Resort & Spa, located on the private island of Isola delle Rose. The weekend will bring together an incredible roster of culinary, beverage, and mindfulness experts to curate an immersive experience that celebrates gathering, being present, Marriott Bonvoy Moments Masterclasses led by award-winning culinary legends and wine aficionados, and of course, food and wine. Talent includes Fabio Trabocchi, Giada De Laurentiis, Ciccio Sultano, Angela Hartnett, Jonathan Waxman, Ray Isle, Anthony Giglio, and more.Through Marriott Bonvoy, the company's recently unveiled travel program which replaced Marriott Rewards, Starwood Preferred Guest (SPG), and The Ritz-Carlton Rewards, members can bid on exclusive 'Gather by JW' Marriott Bonvoy Moments. Starting at 75,000 points, these packages feature luxurious three-night accommodations for two guests in a Junior Suite at JW Marriott Venice Resort & Spa. Each Marriott Bonvoy Moment provides festivalgoers with access to Masterclass cooking schools with award-winning chefs and additional Gather by JW experiences including two seats at the coveted IL FINALE dinner, an all-star feast held in the resort's stunning church that will bring together the festival's top chefs and wine experts.Package 1: 'Essentially Giada' with Giada De Laurentiis: Moments members can don an apron as they sharpen their culinary skills through an immersive Masterclass hosted by chef, author, and Emmy Award-winning television personality, Giada De Laurentiis. Participants will cook alongside Giada and learn from her as they prepare classic and flavorful Italian dishes with a contemporary California twist. For more information, or to bid on the 'Essentially Giada'Marriott Bonvoy Moment, visit Marriott Bonvoy Moments.Package 2: 'Decadent Nonna' with Angela Hartnett: Members can enjoy a passionate Masterclass presented by award-winning chef, Angela Hartnett. 'Decadent Nonna' will incorporate the flavors of Hartnett's Michelin-starred Londonrestaurant Murano into classic and nostalgic dishes inspired by her childhood. For more information, or to bid on the 'Decadent Nonna' Marriott Bonvoy Moment, visit Marriott Bonvoy Moments.Package 3: 'The Sicilian Kitchen' with Ciccio Sultano: Chef and owner of the two Michelin-starred Ristorante Duomo in Sicily, Ciccio Sultano will provide participants with a hands-on Masterclass demonstration. Sultano will divulge his secrets on how to create the most mesmerizing dishes inspired by his award-winning Sicilian restaurant, Il Duomo. For more information, or to bid on the 'The Sicilian Kitchen' Marriott Bonvoy Moment, visit Marriott Bonvoy Moments.These exclusive Moments are only available at Marriott Bovoy Moments. Each Moment includes resort activity fee, complimentary Wi-Fi, and daily breakfast at Cucina Restaurant. Airfare is not included. Members must be 18 years or older to bid on 'Gather by JW' Marriot Bonvoy Moments. For additional information on 'Gather by JW', please visit www.gatherbyjw.com.About JW MarriottJW Marriott is part of Marriott International's luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. The impressive array of award-winning hotels cater to sophisticated, mindful travelers seeking The JW Treatment - the brand's philosophy that true luxury is created by people who are passionate about what they do. These experiences help guests to be fully present, foster connections and feed the soul. Inspired by the principles of mindfulness, JW Marriott is a haven designed to allow guests to focus on feeling whole - present in mind, nourished in body, and revitalized in spirit - through programs and offerings that encourage them to come together, act with intention and experience every moment to the fullest. Today there are over 80 JW Marriott hotels in more than 25 countries and territories. Visit JW Marriott online, and on Instagram and Facebook. JW Marriott is proud to participate in Marriott Bonvoy, the new name of Marriott's travel program replacing Marriott Rewards, The Ritz-Carlton Rewards, and Starwood Preferred Guest(SPG). The program offers members an extraordinary portfolio of global brands, experiences on Marriott Bonvoy Moments and unparalleled benefits including earning points toward free hotel stays and nights toward Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com.About JW Marriott Venice Resort & SpaSettled on its own private island in Venice, Isola delle Rose, just a quick ride to St. Mark's Square by complimentary shuttle service, JW Marriott Venice Resort & Spa is the ultimate luxury experience for the most discerning traveler. The combination of wide and lush green areas, a refined restoration by award-winning architect Matteo Thun, together with an attentive service and the finest wellness and dining experiences makes Isola delle Rose a serene retreat from where you can easily explore the beauties of Venice and at the same time indulge in the luxury of a resort. Opened in 2015, the Resort features 266 rooms and refined suites, 4 restaurants - including the fine dining restaurant Fiola at Dopolavoro Venezia, by Michelin-starred Chef Fabio Trabocchi - and 4 bars offering international and local cuisine, the largest Spa in Venice, a Church, kids club and family activities, water sports, a rooftop lounge area with pool and view over Venice, lush green areas, and Sapori Cooking Academy for gastronomes looking to experience the authentic Venetian lifestyle and atmosphere. Visit JW Marriott Venice online, and on Instagram and Facebook.

Hockey Legends Doug Gilmour and Guy Carbonneau Face Off in the Holiday Inn Express READIEST Breakfast Challenge Canada

IHG · 8 April 2019
The Holiday Inn Express brand, part of IHG Hotels & Resorts (IHG), knows that whether its guests are hockey players, sports analysts or superfans, a hot and fresh breakfast is the key to fueling up before a big game. To celebrate the rollout of the new Express Start Breakfast bar in Canada, the brand challenged two Canadian champions and hockey-rivals--Doug Gilmour and Guy Carbonneau--to create the ultimate breakfast creation in the READIEST Breakfast Challenge Canada. Hockey analyst and former player Mike Johnson acted as referee and sampled the competing creations from the judge's stand.In a spirited Toronto versus Montreal showdown, Gilmour and Carbonneau had three minutes to create their game-winning breakfast using only ingredients available at the Holiday Inn Express brand's Express Start Breakfast bar. The signature breakfast bar features more than 30 items to choose from, including hot and fresh options, such as fluffy pancakes at the push of a button; freshly cooked bacon, eggs and sausage; and healthy alternatives, such as hard-boiled eggs, turkey sausage and fresh fruit, all available at 100+ Holiday Inn Express hotels in Canada. The two hockey legends went head to head in a race to develop the most inventive breakfast creation that was judged based on its deliciousness and creativity. Ultimately, Carbonneau was crowned the winner with his "Power Play Pancake Cup," made with a fluffy pancake cone filled with fresh scrambled eggs and sausage. This bested Gilmour's "Gloves Off Breakfast Sandwich," a biscuit topped with strawberry jam, a sausage patty, scrambled eggs and cream cheese.Guy Carbonneau, Montreal hockey great and READIEST Breakfast Challenge Canada Winner, said:"With one of the oldest rivalries in hockey history, I knew I had to bring my A game. So, I packed all sorts of breakfast greatness into The Power Play Pancake Cup. It feels great to be the winner of the Holiday Inn Express READIEST Breakfast Challenge Canada."Fans can watch the action unfold when the READIEST Breakfast Challenge Canada launches on the Holiday Inn Express digital and social channels today.Jennifer Gribble, Vice President, Global Holiday Inn Express, Mainstream Growth, commented: "A high-quality, hot breakfast is a key differentiator for the Holiday Inn Express brand and a major driver of guest satisfaction, and we are excited to share the READIEST Breakfast Challenge Canada with fans across the country. We know the Montreal versus Toronto rivalry runs deep. Together with Guy Carbonneau, Doug Gilmour and Mike Johnson, we hope to inspire Canadian fans to fuel up for game day with our new fresh and hot Express Start breakfast."To celebrate his big win, Carbonneau is inviting fans to create their own game-day breakfast combo at Holiday Inn Express hotels nationwide. Guests will receive 15 percent off their stay when they book at holidayinnexpress.com/readiestbreakfastchallenge. For more on the READIEST Breakfast Challenge Canada, visit holidayinnexpress.com/readiestbreakfastchallenge.
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Infor Completes Acquisition of ReServe Interactive

Hospitality Technology Magazine· 8 April 2019
Infor has completed acquisition of Efficient Frontiers Inc. dba ReServe Interactive. a provider of cloud-based sales and catering, restaurant reservations, and floor management software. ReServe Interactive’s highly scalable, dynamic, and intuitive sales and catering solution will enable Infor to offer more functionality through Infor CloudSuite Hospitality, and increase Infor’s presence in non-hotel hospitality venues such as entertainment centers, stadiums, wineries and conference and convention centers.

Idealpos Brings Its POS Software to the U.S.

Hospitality Technology Magazine· 8 April 2019
Idealpos, the Brisbane, Australia-based software developer behind the POS solution of the same name, has partnered with First American Payment Systems to bring its best-in-class POS software to the U.S. this April. The SaaS platform has become a fast favorite amongst both full-service and quick-service restaurant owners, as well as those who operate cafes, bars and nightclubs, and is lauded for its security, reliability and ease of use.

Kimpton Hotels & Restaurants reveals the Culinary + Cocktail Trends of Spring 2019

4hoteliers.com· 8 April 2019
From coffee grounds on toast to house plants as main courses, boutique hotel leader surveys billions of chefs, performs extensive and targeted google searching to uncover the REAL food and beverage trends of the year.

Toronto Airport Partners with UberEats for In-Terminal Food Delivery

Hospitality Technology Magazine· 5 April 2019
Toronto Pearson, Uber Eats and HMSHost have partnered to bring Uber Eats to Toronto Pearson's Terminal 3 International and Domestic Departures area.

Announcement of the Finalists of the 1st Global Gastronomy Tourism Startup Competition

UNWTO · 4 April 2019
The World Tourism Organization (UNWTO) and Basque Culinary Center (BCC), with the support of PromPeru have announced the finalists of the 1st Global Gastronomy Tourism Startup Competition, which recognize disruptive, inspirational projects having made an invaluable contribution to innovation in gastronomy tourism.Over 300 initiatives were submitted from over 84 countries. Finalists were selected from Japan, Spain, Israel, Italy and the Czech Republic, ranging from new technologies, community-based tourism development projects, software initiatives and innovation-driven agricultural sustainability projects; all contributing to the advancement of the Sustainable Development Goals (SDGs).The five selected startups will present their pitches to investors, gastronomy tourism experts and sector stakeholders within the framework of the 5th UNWTO World Forum on Gastronomy Tourism (San Sebastian, Spain) on 3 May 2019 where the winner will be selected by a jury.The winning startup will be invited to take part in the Culinary Action accelerator programme during the second semester of 2019, where it will benefit from the mentoring and advice of the network of experts of BCC Innovation, a workspace in LABe's Digital Gastronomy Lab project incubator, and a grant of up to 5,000 euros to cover the cost of accommodation and travel during this period. All finalists will also be invited to present at the Ibero-American Gastronomy Fair (Miami, USA, 9-11 May 2019).The 1st Global Gastronomy Tourism Startup Competition recognizes the contribution of startups in the development of a more competitive and sustainable gastronomy tourism sector that works towards achieving the 2030 Sustainable Development Agenda and its 17 SDGs.List of Finalists (in alphabetical order):ARB (Italy)ARB provides farms, institutions, organisations and associations with technical assistance and support for multifunctional agriculture, diversification of agricultural activities, and innovation projects in agriculture.ARTHYLEN (Spain)ARTHYLEN combines deep-learning and augmented reality technologies to facilitate the recognition of fresh products exposed in supermarkets, restaurants or warehouses in real time for hotels and restaurants.BITEMOJO (Israel)Bitemojo is an award-winning innovative mobile app that offers a self-guided culinary experience via smartphone.DINIFY (Czech Republic)Dinify offers a multilingual menu platform in which restaurants can publish and manage menus in multiple languages in order for travelers to read and order from restaurant menus in their native languages, no matter where they are and what their languages are.GINKAN (Japan)GINKAN (SynchroLife) is the world's first social restaurant review app with artificial intelligence based restaurant recommendations and cryptocurrency token rewards.List of Semi- Finalists (in alphabetical order):BOTBOT (Singapore)CLOUDSALE (Lebanon)COOKLY (Thailand)CULTIVIUM (Mauritius)DINEER (Brazil)ECOMMUNIA PLANET(Spain)ESCAPPY TRAVEL (Colombia)FOLLOW THE FOLK (Spain)GET UP AND GO COLOMBIA (Colombia)KIMEGASTROBOT (Spain)LIMAFOODANDBOAT(Peru)LINGVO&FOOD (France)PLANT ON DEMAND (Spain)POLOGASTRONOMICO (Portugal)TERTULIA ALGARVIA (Portugal)Useful links:www.gastronomytourismventures.comhttp://www2.unwto.org/event/5th-unwto-world-forum-gastronomy-tourism-0http://www.culinaryaction.com/es/inicio

McDonald's Announces Investment in Mobile App Vendor Plexure

Hospitality Technology Magazine· 3 April 2019
McDonald’s Corporation and Plexure, a provider of mobile engagement software, announced McDonald’s investment in the New Zealand-based company. Plexure has played an important role in McDonald’s focus on digital transformation, powering a version of McDonald’s Global Mobile App in 48 countries outside the U.S. and other markets, including Italy and Japan.

Middleby Acquires Powerhouse Dynamics, Inc.

Hospitality Technology Magazine· 3 April 2019
The Middleby Corporation announced the acquisition of Powerhouse Dynamics, Inc., a provider of cloud-based IoT solutions for the foodservice industry. Powerhouse pioneered the introduction of automated IoT solutions into the restaurant industry via its SiteSage platform, used by many major restaurant, convenience store, and retail brands.

New National Survey Reveals Almost Half Of Australians Are Skipping Breakfast And Over Half Wake Up Tired Each Morning

IHG · 2 April 2019
The results are in: Almost half of Aussies are choosing to skip breakfast during the week, while a further quarter confess to skipping breakfast more than twice each week, a national survey commissioned by IHG's Holiday Inn Express has revealed.This is despite over a third of Australians admitting breakfast is essential to their productively and a further quarter agreeing it prevents them from eating heavier during the day. Meanwhile, of those who do choose to eat breakfast, only a third choose a full breakfast each morning, while over a quarter prefer something light like fruit instead, suggesting a wholesome, fulfilling breakfast is not a priority for many Australians. Released today, the national survey sheds light on the typical morning routines of over 1,000 Australians, from wake-up times and breakfast habits all the way to digital usage in the morning.Underpinned by the Holiday Inn Express promise of 'We know what matters,' the survey was designed to understand how our morning behaviours contribute to overall health and wellbeing, and thereby help Australians better utilise their mornings when staying at one of the brand's four hotels across the country. The newest opening, Holiday Inn Express Newcastle, opened March 28.Michelle Peterson, Global Vice President, Holiday Inn Express, IHG, said: "We're committed to providing our guests with the best experience and support during their stays with us, whether it be for work, pleasure, or both. By undertaking this research, we hoped to uncover the ways we can help make the mornings of our guests more seamless, and thereby offer more of what matters most. That's why each of our Holiday Inn Express hotels include a free breakfast offering, to help our guests get the best start to their day."It was also revealed that more than half of Australians have admitted to waking up tired each morning, with only one in 10 feeling happy as they wake. This comes at a time when over a third of the population are starting each day feeling stressed from thinking about the work day ahead.Furthermore, half of the population are checking their emails before they even get to work, with over a quarter revealing they first look while still in bed. Another two thirds of Australians admit to beginning their day with social media with over a quarter checking their feeds before they even get up.Co-Founders of The Essentialists, Shannah Kennedy and Lyndall Mitchell, believe Australians need to reassess the way they spend their mornings. "Your morning routine will set you up for the rest of our day so it's important we prioritise healthy habits each day."This includes starting each morning with a breakfast that is nourishing for our bodies and minds, to ensure we're working at optimal function," said Shannah and Lyndall.The health gurus recommend investing a small amount of time each day to prepare a meal that is both tasty and nutritious so you're more likely to stick to the habit of eating breakfast every day.Shannah and Lyndall continued, "Eating breakfast is one of the healthiest morning routines you can have - it will help you jumpstart your metabolism and give the appropriate energy you need to get on with the day. Breakfast is fuel for the body. Without breakfast you are effectively running on empty, like trying to start the car with no petrol! Holiday Inn Express hotels across the world offer a full-range free breakfast which offers a stress-free (and excuse-free!) start to the day."Optimistically, the research does reveal Australians do want to start their days healthier with half the population choosing to exercise more if they could change one thing about their morning routine, while almost a quarter would eat a healthy breakfast and a further 15 per cent would meditate."There are many simple but effective ways to change our morning routines for the better. Start by asking yourself how you honestly feel each morning, practice gratitude and find small, realistic ways to introduce new habits to your routine that will leave you feeling happier and healthier each day. Technology boundaries are also vital for us to lower our stress levels and to learn to switch off when we are not at work. If we choose to wake up and enter our day with positive and healthy morning behaviours, we're much more likely to experience a more efficient, productive day and week ahead," concluded Shannah and Lyndall.Holiday Inn Express has centred itself around offering simple, smart travel for guests, reflected in all of its hotels including the newest Holiday Inn Express in Newcastle. The 170-room new-build hotel injects a burst of playful, smart travel to the harbor city of Newcastle - just 2 hours' drive north of Sydney. Features include a full-range free breakfast offering, spacious accommodation and smart services including the 'Great Room,' which offers a multi-purpose venue for social drinks or functional space for business travellers. Each Holiday Inn Express hotel also features the Express Essentials, including a choice of pillows and black-out blinds in the room to ensure optimal, restful sleep.To learn more, visit: https://www.ihg.com/holidayinnexpress/hotels/gb/en/reservation

SPECIAL EDITION: From Coffee Grounds on Toast to House Plants as Main Courses, Kimpton Hotels & Restaurants Reveals the Culinary + Cocktail Trends of Spring 2019

Kimpton · 1 April 2019
SAN FRANCISCO - Will the real foodies please stand up? According to Kimpton Hotels & Restaurants' Spring 2019 Culinary + Cocktail Trend Forecast, butter is best in more than just coffee, juicy succulents are the new cauliflower steaks, and the whole plate (and cutlery) movement is taking sustainability to the next level. With regards to the bar scene, expect to see an increase in drinks where size doesn't matter, municipal grass-infused beverages, and cocktails actually made in bathtubs."As a company that's always been at the forefront of major food trends and innovations, it was our duty to uncover additional late-breaking trends that we predict will continue to shape our industry," says Scott Gingerich, Kimpton's Senior Vice President of Restaurants & Bars. "We like to think that with this report we've pinpointed the truly life-altering trends that will become your absolute definitive guide to eating and drinking in restaurants this year."As one of the largest operators of multi-concept restaurants and bars, Kimpton is uniquely positioned to leverage industry expertise across the U.S., Europe and the Caribbean to develop this trend report. Each year, the Kimpton Culinary + Cocktail Trends Forecast reveals the flavors, ingredients and philosophies that will be explored by the most cutting-edge chefs and bartenders in the year ahead. For this trend report specifically, in addition to individually surveying billions of chefs and bartenders, trends were uncovered by extensive and highly-targeted Google searching by Kimpton interns and hours of Instagram scrolling.See below for the full list of the Spring 2019 Culinary + Cocktail Trends:Culinary Trends:Coffee Grounds on Toast - move over avocado toast, 66 percent of the trendiest chefs note that spreading raw third wave coffee grounds on toast will be the next millennial obsession.Keto Pasta - leaning into the keto diet trend, Kimpton is predicting noodles made from real butter as a great carb-free alternative that goes particularly well with Bolognese. This hot new trend will have everyone asking, "Is butter a carb?"Succulent Steaks - while cauliflower steaks have crept their way onto menus as entrees in recent years, we will see succulents take their place as an exciting new option for plant loving vegetarians. These steaks are mouth-wateringly juicy - or should we say succulent?Edible Plates + Cutlery - the next phase in sustainability is zero-waste dinners, where consumers will have the chance to finish their dinner and gobble down the silverware and dishes as well.Sporks Make a Comeback - in effort to save on labor costs, restaurants will eliminate forks and spoons completely, and reintroduce sporks in fine dining.House Plants You Can Eat - from Fiddle Leaf Fig to Spider Plants to Bromeliads, we'll take the Jungalow trend from your house to your mouth.Savory Shaved Ice - 68 percent of chefs surveyed will infuse savory favorites into this vacation classic including Green Goddess, Buffalo Blue Cheese, and Truffle Salumi shaved ice.Cocktail Trends:Salt Water - bottled flat and sparkling water are on the way out, and salt water is taking their place. By that we mean electrolyte-rich, salted water sourced directly from the Pacific Ocean. Californians are particularly thrilled for this drought-resistant offering that can also be used in cocktails.Putting the Bathtub Back in Bathtub Gin - with the motto of "what's old is new again," we're predicting the resurgence of bathtub gin, which we'll be leading with DIY gin making kits for use with our in-room bathtubs.Municipal Grass Takes the Mainstage - taking botanical infused beverages to the next level, we predict municipal grass-infused cocktails will be the next big thing in the farm (or city street) to table movement.Micro Drinks - gone are the days of the pointy mustachios, the vests with arm garters, and the tipped fedora at the cocktail bar; the next wave in high-end service will be tiny, perfect drinks made in doll cups though exclusive partnerships with boutique small batch toy shops.

BENCHMARK, a global hospitality company, and Scheid Family Wines Form Partnership to Create New Signature Brand, "Mo zaik"

Benchmark ·29 March 2019
The Woodlands (Houston), Texas - BENCHMARK, a global hospitality company, and Scheid Family Wines of Monterey, California, have forged a new partnership to create Mo zaik, a premier collection of fine wines, made exclusively for Benchmark. Beginning in May, the new vintages will be available at all Benchmark properties in the United States, including those in the company's Benchmark Resorts & Hotels and Gemstone Collection. Scheid Family Wines is one of California's largest producers of wine and a leader in the development of Monterey's thriving wine industry.Benchmark's Vice President Food & Beverage Patrick Berwald and his team have been deeply involved in the creation of the Mo zaik brand including its name, which derives from the phonetic spelling of Benchmark's stylish Mosaic travel and lifestyle journal. "We are tremendously proud to partner with Scheid Family Wines to bring our guests a truly special product that is 100 percent estate grown and sustainably farmed and can meet the demands of individual customers, and our meeting and event clients." Mr. Berwald said. He notes that Scheid Family Wines was chosen for its nationally distributed portfolio of brands such as Scheid Vineyards, District 7, Metz Road, and Ryder Estate and for their expertise in creating a range of wines for private clients."Scheid Family Wines first planted vineyards in Monterey County in early 1972," said Heidi M. Scheid, Executive Vice President of Scheid Family Wines. "As winegrape growers at heart, we are extremely focused on sustainably farming our land for quality and being fully-integrated from grapes to glass. We are excited about the opportunity to produce Mo zaik and bring our estate grown wines to the clientele of Benchmark." Ms. Scheid continued with, "Our traditions of family, sustainability, outstanding value and world-class wines are a natural fit with Benchmark's goal of excellence in global hospitality."The wines include two exceptional reds, Cabernet Sauvignon and Pinot Noir, and two whites, Sauvignon Blanc and Chardonnay. They will be available by the glass and bottle at all of Benchmark's domestic properties.These fine wines are a rich mosaic of flavors, textures, aromas and experiences. They reflect the richness and distinctive grapes grown along the coastal region of Monterey County, California, that spans the area from the Carmel Valley to Salinas.Benchmark's new signature Mo zaik wines:Mo zaik Sauvignon Blanc - Fresh and vibrant, with juicy stone fruit, grapefruit tones and citrus flavors with a crisp, clean finish.Mo zaik Pinot Noir - Graceful and balanced, with red cherry, plum and pomegranate with hints of toast and spice.Mo zaik Chardonnay - Smooth and balanced, with pineapple, white peach and citrus flavors with subtle oak and a nuance of vanilla.Mo zaik Cabernet Sauvignon - Rich and complex, displaying blackberry, cassis and mocha flavors backed by soft, silky tannins.Mo zaik pays homage to Benchmark's award-winning and stylish lifestyle Mosaic travel journal and to the company's culture, each established byBenchmark's Founder Burt Cabanas. He titled Mosaic after a shimmering Greek mosaic of shining pieces in many colors, representing Benchmark's global view and unity of purpose, symbolic of the company's vision, innovation and commitment to excellence.The Monterey Wine CountryThe Scheid family stands in the vanguard of the development of the Monterey wine industry, from its early beginnings in the 1960s. Today, Monterey Wine Country comprises over 40,000 acres and is one of the largest premium wine grape growing regions in California. From the steep slopes of Carmel Valley to the rolling hills of Salinas Valley, the region is renowned for its ideal climate and rich soil that have created the remarkable grapes that produce highly distinctive Chardonnays and Cabernets. The region is famed for its Pinot Noirs and vintners have successfully created multiple clones."Monterey has a longer growing season thanks to the cooling air from Monterey Bay. The grapes are on the vine longer and develop a more intensive flavor," notes Patrick Berwald. "These are wines of remarkable taste, character and balance."The wines will be available in May. Prior to the launch, Benchmark's Food & Beverage department will be conducting intensive training for team members at each property to ensure staff will be well-versed in the flavor profiles of the wines and food pairing recommendations. The staff will also be supported by a microsite.About Scheid Family WinesScheid Family Wines has farmed wine grapes in Monterey County, California, since 1972. With 4,000 acres of sustainably-certified vineyards located along a 70-mile spread of the Salinas Valley and a state-of-the-art winery, Scheid Family Wines is fully-integrated to bring high quality estate-grown wines to the marketplace. The Scheid Family Wines nationally-distributed portfolio includes Scheid Vineyards, District 7, Metz Road, VDR, Stokes' Ghost, GIFFT, Ranch 32 and Ryder Estate. In addition, Scheid Family Wines produces over 20 regionally distributed brands for specific clients or distributors. www.scheidfamilywines.com

What Do Restaurants Need in a Forecasting Solution?

Hospitality Technology Magazine·28 March 2019
As operators deal with the increasingly costly and complicated labor market, new strategies are being defined to maintain profit margins. There’s a lot of talk about kiosks as a form of customer service automation. In fact, some of the largest QSR chains are devoting significant budget to their FOH automation strategies.

Auguste Escoffier School of Culinary Arts Announces Chef-Focused Education Partnership With Omni Hotels & Resorts

Omni ·26 March 2019
CHICAGO -- Two industry powerhouses, Auguste Escoffier School of Culinary Arts and Omni Hotels & Resorts, announce the unique, practical and educational partnership designed to address the critical chef shortage facing professional kitchens and restaurants across the country.Through the new partnership, Escoffier offers its 100 percent online apprenticeship-model culinary programs and externships for Omni Hotel & Resorts' employees to take advantage of while they continue to work within the organization. Working directly with an Escoffier chef instructor, employees participating in the online program can apply their work experience at Omni toward their externship requirement.The partnership also includes an Escoffier $2,000 per student tuition discount, along with additional financial aid options for employees who qualify. Students can graduate with either a Diploma in Culinary Arts and Operations or Diploma in Professional Pastry Arts, from an institution accredited by the Accrediting Council for Continuing Education and Training (ACCET)."We've looked at the chef shortage crisis from all sides and are encouraged to be in the distinct position to offer our world-class culinary curriculum and programs for employees at all of Omni Hotels & Resorts properties," said Tracy Lorenz, Escoffier's president and CEO. "Our industry-recognized online programs aren't bound by geography and give employees the freedom and flexibility to take classes that fit within their schedules and apply externship requirements that develop and deepen culinary skills and knowledge. We see this apprenticeship model as a positive way to address the shortage of culinary professionals and enhance retention and advancement opportunities in the workforce."In addition to campus-based degree and diploma programs, Escoffier is the only accredited institution to offer fully online professional diploma programs, including externships, in the United States. Escoffier is also offering two full scholarships, (value $16,000 each), for more details on employee nomination criteria, visit escoffier.edu/omni."This partnership allows us to immediately invest in our talented employees and give them new and exciting pathways for advancement," said Devin Burns, vice president of food and beverage at Omni Hotels & Resorts. "The online program and tuition incentives make earning an Escoffier education an achievable goal for our full-time culinary professionals and gives them practical ways to develop skills and put them into practice."Omni Hotels & Resorts employees who enroll in the online educational program(s) will learn from a balanced culinary and business curriculum, understand applied principles of sustainability as well as the importance of work ethics and ability to contribute in a team environment. The Diploma in Culinary Arts and Operations curriculum includes:Culinary FoundationsCulinary Arts and PatisseriePurchasing and Cost ControlWorld CuisineMenu Design and ManagementCulinary Career Planning and PreparationThe Farm to Table KitchenThe Diploma in Professional Pastry Arts curriculum includes:Pastry and Baking Concepts and FoundationsCulinary Careers from Entry Level to ManagementManagement by MenuPatisserieArtisan BakingConfiserie and Frozen DessertsContemporary Pastry ArtsFor more information about the partnership, testimonials or details on apprenticeship reimagined, visit Auguste Escoffier School of Culinary Arts.About Auguste Escoffier School of Culinary ArtsAuguste Escoffier School of Culinary Arts is a leading provider of accredited online and campus-based culinary training and education. Under the Home Gourmet name, Auguste Escoffier School of Culinary Arts Chicago also provides enthusiast content and training for today's aspiring home cooks. The Escoffier family remains actively involved with its schools founded on the principles and systems of Auguste Escoffier, the international culinary icon and father of modern cuisine. The school's professional programs offer the proven combination of a classic and contemporary approach to modern industry skills training as well as a sustainability-centered and business focused curriculum. Accredited programs in Culinary Arts and Pastry Arts are available online and at ground campuses in Austin, Texas and Boulder, Colorado. http://www.escoffier.edu.

McDonald's to Acquire Dynamic Yield

Hospitality Technology Magazine·26 March 2019
McDonald's Corp. has struck a deal to buy Dynamic Yield, a leader in personalization and decision logic technology. With this acquisition of Dynamic Yield, based in New York and Tel Aviv, McDonald's builds on its significant technology investments for growth.

Kitchen United Adds Restaurant Partners to Pasadena Location

Hospitality Technology Magazine·22 March 2019
Kitchen United, the GV-backed start-up creating a new way for restaurant brands to expand via off-premise optimized kitchen centers, announced The Halal Guys and Wetzel’s Pretzels have established operations at the company’s Pasadena, Calif., kitchen center. The company has also debuted Fresgo, its own fast and fresh Italian offering that is now serving out of Pasadena. The Halal Guys and Fresgo are now available for pickup, delivery and catering from the off-premise kitchen space, with Wetzel’s Pretzels officially opening April 1.

Four Seasons Pop Down is Coming to Hong Kong

Four Seasons ·18 March 2019
Four Seasons Hotels and Resorts, the world's leading luxury hospitality company, is excited to announce that Four Seasons Pop Down Hong Kong, the fourth in a global series of immersive events, will arrive in Hong Kong on March 30. The excitement will kick-off with an invitation-only event, followed by a two-day consumer activation in the heart of the city's Central district.Since the launch of the concept in 2017, #FourSeasonsPopDown has transformed unexpected venues in Toronto, Philadelphia and Miami, celebrating world class cuisine, masterful mixology and immersive Four Seasons experiences. The fourth installment in Hong Kong will combine Four Seasons talent, creativity and passion to create a unique experience that captures the excitement of one of Asia's most dynamic cities."Four Seasons Pop Down is inspired by the talent and creativity of our people, serving as a testament to the artistry and craftsmanship that defines Four Seasons the world over," says Peter Nowlan, Chief Marketing Officer, Four Seasons Hotels and Resorts. "Whether you are experiencing the event firsthand or engaging with our content online, each Four Seasons Pop Down is an opportunity to stretch our imagination, creating unexpected ways for guests and consumers to connect with our brand, and Pop Down Hong Kong will be no exception."One Night Only: Four Seasons Pop Down Hong KongBeginning with a one-night, invitation-only experience on Saturday, March 30, Four Seasons Pop Down Hong Kong will transform a vacant street-level storefront in Pacific House in the heart of the Central district. Playing with perception and illusion and the notion that "nothing is as it seems" to dazzle the senses, Four Seasons Pop Down Hong Kong will bring together a world-class collection of artisans from hotels and resorts around the globe to curate the evening's interactive food and beverage experience.The award-winning Four Seasons chefs joining forces for this unforgettable collaboration include Chefs Chan Yan Tak of Lung King Heen at Four Seasons Hotel Hong Kong, Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong, Simone Zanoni of Four Seasons Hotel George V, Paris, Marshall Allen Roth of Four Seasons Hotel Abu Dhabi at Al Maryah Island, and Anchalee Luadkham of Four Seasons Resort Chiang Mai.Serving up handcrafted cocktails to complement the culinary offering are master mixologists Lorenzo Antinori of Four Seasons Hotel Hong Kong, and Keith Motsi of Four Seasons Hotel Seoul. Joining them behind the bar will be star mixologist Philip Bischoff, most recently of the globally renowned Manhattan Bar in Singapore, who is leading the bar program at the new Four Seasons Hotel Bangkok at Chao Phraya River opening later this year.To round out the menu, expertly plated desserts will surprise and delight at the hands of Pastry Chefs Yusuke Aoki of Four Seasons Resort Bali at Jimbaran Bay, Chris Ford of Beverly Wilshire, A Four Seasons Hotel, and Lorenzo Sollecito of Four Seasons Hotel Jakarta.A Four Seasons First: Four Seasons Pop Down Bakery Hong Kong As part of the Four Seasons Pop Down Hong Kong experience, everyone is invited to join Four Seasons at Pacific House on April 1 and 2, 2019 for a unique lunch hour indulgence. For two days only, Four Seasons Pop Down Bakery will open its doors starting at 11:30 am where Chef Chan Yan Tak will serve his famous pineapple pork buns and baked cream custard puffs among floral creations by Tokyo-based and internationally acclaimed celebrity floral artist Nicolai Bergmann.This will mark the first time that Chef Tak has made his delicacies available outside of Lung King Heen, the world's first Chinese restaurant to be granted a Michelin three-star rating. While supplies last, visitors to the bakery will receive the complimentary treats in a custom-designed takeaway box adorned with artwork by local illustrator Don Mak, and are encouraged to share the exclusive experience on social media with #FourSeasonsPopDown. About the Four Seasons Pop Down SeriesFour Seasons Pop Down Hong Kong is the fourth in an innovative series of immersive global events in unexpected locations, each with unique themes brought to life by a selected team of Four Seasons artists and visionaries from around the world. Four Seasons Pop Down was launched in Toronto in 2017, followed by Philadelphia in September 2018 and Miami in December 2018. Following the Hong Kong event in March and April 2019, the series will continue with the next Pop Down in London in late 2019. For the latest news on Four Seasons Pop Down events, themes and locations, follow @FourSeasonsPR #FourSeasonsPopDown and visit press.fourseasons.com.

New IHG Hotels & Resorts Study Reveals 80% Of Travellers Struggle To Sleep When Staying Away From Home

IHG ·15 March 2019
Global study released on World Sleep Day reveals four in five (80%) of travellers struggle to sleep when away from home most, if not all the timeDisrupted sleep due to being in a new environment and working late are the main reasons for losing sleepIHG launches circadian lighting pilot in partnership with Healthe by Lighting Science Group to promote a good night's sleep for guestA global study commissioned by IHG Hotels & Resorts, one of the world's leading hotel companies, has revealed that a lack of sleep is a primary concern for travellers, with four in five (80%) stating they have trouble sleeping when travelling away from home.The launch of the findings coincides with World Sleep Day, an annual day devoted to tackling important sleep issues. The findings from the survey revealed:The business traveller loses around 58 minutes of sleep each night when staying away from home, averaging just 5 hours and 17 minutes of sleep The biggest causes of a restless night's sleep for those travelling are:Different environment (44%)Unfamiliar noises (35%)Working late (35%)Dr. Steven W. Lockley, Associate Professor of Medicine, Harvard Medical School, and advisor to Healthe commented: "It's no secret that travelling can be challenging for our health, particularly when it comes to maintaining our normal sleep patterns. Light is the major environmental time cue that resets the circadian clock in our brains each day, which is easily thrown off when travelling."Over two thirds (67%) of those surveyed stated they feel more tired when they are away from home. To aid sleep, nearly a half either try listening to music (47%) or watching TV (45%) to try and fall asleep. To help travellers combat a restless night away from home, IHG has piloted the use of portable and versatile JOURNI Mobile Task Light. Developed by Healthe by Lighting Science, a global leader in innovative LED lighting solutions, the portable, the LED task light is designed to help regulate sleep when travelling.Dr. Lockley continues: ""Light can also be a stimulant, directly alerting the brain, or promote sleep before bedtime, depending on the spectrum and intensity of light exposure. Having greater control of light exposure when travelling can help promote sleep at the right time or wake at the right time, preserving some sense of sleep normalcy when on the road."Brian McGuiness, IHG's Senior Vice President of Global Guest Experience, commented: "With so many travellers experiencing sleep disruptions when they're on the road, we want to do everything possible to make sure our guests at any one of our 16 IHG Hotels & Resorts brands, including Holiday Inn, Crowne Plaza and EVEN Hotels, have a restful sleep while staying with us. We're excited to be the first hotel company to pilot this technology that uses LED lighting to improve guest sleep, and it's just one of the many programs we've introduced over the years to improve guest experience, such as our Crowne Plaza Sleep Advantage programme with premium bedding and aromatherapy kits and our Holiday Inn pillow menu."Crowne Plaza Atlanta Airport will be the first IHG Hotels & Resorts property to install the JOURNI Mobile Task Light as part of this pilot project. Guests can easily adjust the light from the blue-enriched white spectrum of Healthe's patented GoodDay technology used to boost energy and performance when awake, to the blue-depleted spectrum of the GoodNight technology for use in the evening in preparation for bedtime, to promote a more restful night's sleep.For bookings or for more information www.ihg.com.

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