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.

Hidden restaurant sanitation inspection results: A weekday and monthly examination of reported data

mycloud HOSPITALITY·10 January 2019
Publication date: May 2019 Source: International Journal of Hospitality Management, Volume 79 Author(s): Jorge Ridderstaat, Bendegul Okumus. This study investigates the short- and long-term effects of time on restaurant sanitation inspection results in Montgomery County (USA). Restaurants are an important constituent of the hospitality industry and could benefit from a time-based dynamic approach towards preventing foodborne-related crises. This investigation contributes to advancing the literature by providing building blocks for future theory development, and by highlighting the short- and long-term variations in restaurant sanitation inspection results, accentuating both a disseminated and holistic approach to restaurant sanitation risks. The methodology consists of data coding and frequency analysis, followed by logistic regression estimation (Firthlogit), and index calculations based on consumer confidence methodology.

The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism

mycloud HOSPITALITY·18 December 2018
The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation and development of gastronomy tourism products.

Determinants of success of restaurant crowdfunding

mycloud HOSPITALITY·14 December 2018
This study explores the determinants of restaurant crowdfunding success, inspired by success determinants found in independent restaurant literature. The results indicate that community orientation, images that show elements of the restaurant concept, and frequent communication with funders are key drivers for success. We conclude that restaurant entrepreneurs who show that their project benefits the community where they operate, provide constant updates that maintain project interest, and are responsive to funders’ comments are more likely to succeed in reward-based crowdfunding.

SevenRooms Announces Continuation Of Partnership With American Express

SevenRooms, Inc. ·13 December 2018
NEW YORK (December 13, 2018) -- SevenRooms, the all-in-one reservation, seating and guest management platform, today announced an expansion of their relationship with American Express to help provide UK Platinum Cardmembers with access to restaurant reservations across the globe, all within the American Express mobile app.The SevenRooms integration into American Express' new digital reservation service enables UK Platinum Cardmembers to quickly search and instantly book reservations at hundreds of American Express Global Dining Collection partners worldwide, and even more restaurants nationwide in the UK. This partnership builds on an existing relationship with American Express and its Platinum and Centurion Dining Concierge, whereby SevenRooms provides quick and seamless access to global reservation inventory for Platinum and Centurion Cardmembers."Having enjoyed collaborating with American Express for almost five years, we're excited to expand our successful partnership through this new integration into their UK mobile app, bringing ease of booking to UK Platinum Cardmembers," said Joel Montaniel, CEO & Founder at SevenRooms. "Through our partnership with American Express, we are driving further value for our hospitality and restaurant partners by opening a direct, mobile booking channel for American Express' premium Cardmembers who enjoy dining at premier restaurants around the world. We look forward to the year ahead as we continue to add more restaurant inventory, and bring more value to American Express Platinum Cardmembers around the world.""As our Premium Cardmembers love to dine out, we are excited to expand our relationship with SevenRooms to put hundreds of Global Dining Collection restaurants, as well as thousands of other restaurants across the globe at our Cardmembers' fingertips so they can search and book reservations for every occasion while on the go," said Chris Cracchiolo, SVP, Global Loyalty & Benefits at American Express.For more information on SevenRooms, or to get in touch regarding the partnership, please visit SevenRoomsFrom neighborhood restaurants to international, multi-concept hospitality groups, SevenRooms empowers operators to create and cultivate meaningful, direct relationships with guests that make exceptional experiences possible. Founded in 2011 in New York, the reservation, seating and guest management solution gives operators the tools they need to develop direct relationships with guests, boosting revenue and enabling personalized service and marketing. SevenRooms has restaurant, hotel and nightlife clients in more than 100 cities worldwide, including: Jumeirah Group, The Cosmopolitan of Las Vegas, Standard Hotels, LDV Hospitality, Live Nation, Zuma, TAO Group, Bagatelle, Altamarea Group, Ethan Stowell Restaurants, NoHo Hospitality Group, Chase Hospitality Group, Mercer Street Hospitality, Corbin and King and The h.wood Group.About the American Express Mobile App Digital Reservation ServiceLaunched in October 2018, the digital reservation service in the Amex mobile app enables UK Platinum and Centurion Cardmembers to instantly book thousands of restaurants on the go including exclusive Cardmember reservations. This service is part of the American Express Global Dining Collection, which offers Platinum and Centurion Cardmembers one-of-a-kind dining experiences and access to hundreds of exclusive tables reserved daily at some of the most sought-after restaurants in the world.

Does managerial ownership influence franchising in restaurant companies?

mycloud HOSPITALITY· 8 December 2018
Although the link between managerial ownership and firm performance is often explained in relation to a firm’s risk-taking behavior, little is known about how managerial ownership affects corporate risk-taking in industries characterized by high financial and operational risks, like the restaurant industry.

Opportunities exist in 116th Congress, Association says

mycloud HOSPITALITY· 7 November 2018
The National Restaurant Association said it is prepared to work with members of the U.S. House and Senate on key issues, following the Nov. 6 midterm elections that resulted in Democrats taking control of the House and Republicans retaining their Senate majority.

SevenRooms Integrates With Google To Offer Direct Restaurant Reservations

SevenRooms, Inc. ·25 October 2018
NEW YORK (OCTOBER 25, 2018) - SevenRooms, an all-in-one reservation, seating and guest management platform, today announced its integration with Google, offering dining partners the ability to take reservations directly via Google Search, Maps, and the Assistant. With this direct integration, Google now has access to any table inventory available via a SevenRooms client's reservation widget, enabling guests to book directly from within Google Search, Maps, and the Assistant.SevenRooms' latest integration enables a better booking experience for guests and more filled seats for restaurants. Using this Google integration, restaurants are now able to take reservations with no cover fees, capturing guest data including email and phone number, helping them to build deeper relationships to fuel more personalized service and marketing. Additionally, using SevenRooms' analytics tools, restaurants can track which reservations come through each marketing channel - whether that's their own website, Instagram, Google or Facebook, among others."The guests of today are increasingly searching for reservations online, and the first place they search is Google," said Joel Montaniel, CEO & Founder of SevenRooms. "With this direct integration, we are giving our restaurant partners the tools they need to capture these guests directly - without per cover fees - during their search. Using SevenRooms, our clients are able to reduce acquisition costs, boost reservations, and capture better data on their guests from the moment they book -- enabling them to offer better, more personalized experiences back to their guests.""The SevenRooms integration with Google is already having a major impact on our business," said Stephen Maly, Director of Hospitality at In Good Company. "With direct reservations through Google, we're capturing our guests at the moment they search for our business and have intent to book. We not only get to own the guest data, including their email address, but we also pay no cover fees and save money in the process. It's a win-win all around."For more information about SevenRooms and its services, please visit SevenRoomsFrom neighborhood restaurants to international, multi-concept hospitality groups, SevenRooms empowers operators to create and cultivate meaningful, direct relationships with guests that make exceptional experiences possible. Founded in 2011 in New York, the reservation, seating and guest management solution gives operators the tools they need to develop direct relationships with guests, boosting revenue and enabling personalized service and marketing. SevenRooms has restaurant, hotel and nightlife clients in more than 100 cities worldwide, including: Jumeirah Group, The Cosmopolitan of Las Vegas, Standard Hotels, LDV Hospitality, Live Nation, Zuma, TAO Group, Bagatelle, Altamarea Group, Ethan Stowell Restaurants, NoHo Hospitality Group, Chase Hospitality Group, Mercer Street Hospitality, Corbin and King and The h.wood Group.

Shiji expands hospitality services adding PMS / POS Support & Consulting services to the Americas

Shiji Group ·23 October 2018
Shiji's Professional Services team will focus on Property Solutions Support Services, Project Management and Consulting Services. Lead by a team of subject matter experts with application experience averaging more than ten years each; Shiji's Professional Services team provides critical support when needed. The team consists of 40+ trained experts in all levels of hotel software systems support for PMS and POS services.The objective is to provide fast, affordable support solutions without compromising the service, quality or consistency for critical hotel operations systems. The support team is located across the US with the ability to support all America's time zones."We believe 24/7 support by local experts is a value add that any hotel will want. The Professional Services team is made up of experts who have been in the hotel systems services industry for decades and can address any issue.", said Greg Berman, COO America's for Shiji US.Shiji's Professional Services team assists properties and chains of all sizes with upgrades, new installations, training, backup solutions and interfaces. All projects are guided by a dedicated project management team to ensure on time delivery.Systems are critical to hotel operations, having an experienced Professional Services team on hand to help at any time ensures hotels have no lost business and can keep servicing their guests 24/7.

Sweeney named 2019 Hospitality Executive of the Year

mycloud HOSPITALITY·15 October 2018
The Penn State School of Hospitality and Penn State Hotel & Restaurant Society (PSHRS) named National Restaurant Association President & CEO Dawn Sweeney their 2019 Hospitality Executive of the Year.

Deliveroo now taking room service orders for hotel guests

mycloud HOSPITALITY·15 October 2018
Restaurant and takeaway food delivery service Deliveroo has expanded its business offerings, announcing it is now offering deliveries to hotel guests across Australia.

New Agilysys DataMagine v8.7 Brings Administrative Enhancements and Automation

Agilysys ·13 September 2018
ALPHARETTA, GA. -- September 13, 2018 -- Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced the release of DataMagine v8.7, the latest version of the company's comprehensive document management solution. The new version will include several enhancements to the administration of the system along with a variety of new functionality, automation and simplification.DataMagine is Agilysys' comprehensive document management solution that streamlines the management of records on a departmental or enterprise level by capturing information on demand and permanently archiving it, utilizing a powerful security framework to safeguard data. The software's patented imaging module integrates seamlessly with most business applications, resulting in a fast implementation and immediate return on investment. Features include electronic document routing, simultaneous access to stored documents, individual permission levels and remote data access.With the new DataMagine v8.7, customers will be able to further streamline their document management process and increase efficiency across their operations. Improvements to the administration of the system will increase flexibility for IT management teams, while additional enhancements to the system's functionality will further streamline processes.Additional enhancements in DataMagine v8.7 include:Enhancements to the innovative Signature Capture feature, which helps businesses become compliant with Payment Card Industry (PCI) standards by allowing customers to swipe their own credit cardsImprovements to the email service, including the ability to add notes on documents and resending an approval email after not responding within a certain period of timeNew E-Forms module that allows custom web forms to be created, automatically indexed and sent through DocFlowDocFlow enhancements, including:Document drag-and-drop featureAuto indexing of documentsThe ability to send a Report Archive (DMRA) through DocFlowLookup functionality added in DM LinkiSeries 6000 messages in Report Archive will now automatically endSQL 2016 certification"DataMagine is the ideal solution for any business challenged with high levels of paperwork and documentation and is one of the most dependable imaging and archiving systems on the market," said Max Romanenko, Senior Director of Engineering at Agilysys. "Based on customer feedback, we have made key enhancements in this latest version, leading to an improved user experience and an even more efficient and streamlined process for handling paperwork, allowing operators to focus more of their time on other aspects of their business. DataMagine continues to help businesses save time and money while ensuring a high level of security and an environmentally friendly process."About AgilysysAgilysys is a leading technology company that provides innovative software and services for point-of-sale (POS), property management (PMS), reservation and table management, inventory and procurement, workforce management, analytics, document management, and mobile and wireless solutions exclusively to the hospitality industry. Our products and services allow operators to streamline operations, improve efficiency and understand customer needs across their properties to deliver a superior overall guest experience. The result is improved guest loyalty, growth in wallet share and increased revenue as they connect and transact with their guests based upon a single integrated view of individual preferences and interactions. We serve four major market sectors: Gaming, both corporate and tribal; Hotels, Resorts and Cruise; Corporate Foodservice Management; and Restaurants, Universities, Stadia and Healthcare. Agilysys operates across North America, Europe, Asia-Pacific, and India with headquarters located in Alpharetta, GA. For more information, visit # #PR Contacts:MediaHeather Foster, Agilysys, Inc., 770-810-6031, Heather.Foster@agilysys.comInvestorsRichard Land, Norberto Aja or Jim Leahy, JCIR, 212-835-8500,

ServSafe Workplace Debuts with Sexual Harassment Prevention Training Suite

Educational Institute ·13 September 2018
The National Restaurant Association, parent organization of the American Hotel & Lodging Educational Institute (AHLEI), today announced the launch of an online training suite focused on Sexual Harassment Prevention, the first programs in its new ServSafe Workplace training line. Sexual Harassment Prevention in the Restaurant Industry and Sexual Harassment Prevention in the Hospitality Industry are interactive, digital training programs that address sexual harassment and the harmful impact it has on individuals and businesses. There are employee and manager versions for each program.Developed specifically for the unique needs of the foodservice and hospitality industries, this modern, engaging course features scenario-based learning and focuses on the impact to individuals while emphasizing the responsibility each employee has for maintaining a respectful and inclusive workplace.Key objectives of the employee version of the program include:Define sexual harassment and the two forms it can take.Understand the harmful impact sexual harassment can have on victims, businesses, and those who harass.Recognize conduct that's appropriate, and not appropriate, for work.Understand when and how to report sexual harassment.Building on the content in the employee program, the Manager edition also focuses on the vital role managers play in creating and promoting a harassment-free workplace culture and provides them with the tools they need to respond confidently and appropriately to sexual harassment claims.The hospitality version of the sexual harassment training aligns with the goals of the American Hotel & Lodging Association's new 5-Star Promise program announced on September 6. The third "star" of that initiative refers to the importance of having ongoing training and education for employees on identifying and reporting sexual harassment. The new training, which can be purchased from the American Hotel & Lodging Educational Institute, includes training for both employees and managers, and is available for licensing by hotel organizations."The ServSafe team is excited to offer this timely training to our industries," said Sherman L. Brown, Executive Vice President, Training & Certification, National Restaurant Association. "The strong response to the complimentary Sexual Harassment Prevention webinars we presented this summer shows that people in both foodservice and hospitality are eager to learn how to address this issue and change the culture, and we are proud to provide them with the tools to make that happen."ServSafe Workplace is a new suite of training programs rooted in the cultural and social issues affecting today's restaurant and hospitality work environments. Leveraging ServSafe's reputation for premier risk-mitigation training, ServSafe Workplace focuses on ways for managers and employees to navigate the sometimes-difficult topics facing service-industry professionals.For additional information about the programs, visit and

Enhancing hospitality students' motivation to learn food safety knowledge using tablet personal computer (TPC)-based simulation game class activity

mycloud HOSPITALITY· 7 September 2018
Previous studies showed that students in hospitality major have relatively low interest and motivation to learn in food safety-related courses. The objectives were to examine the effects of a tablet PC (TPC) simulation game as a class activity on students’ motivation to learn food safety and the factors influencing students’ motivation change. The results showed that students’ motivation to learn food safety knowledge increased significantly after participating in the TPC-simulation game. The results demonstrated that hospitality students’ motivation to learn food safety can be maximized when learners are engaged in the learning material with both cognitive and affective structures.

Consumers' prestige-seeking behavior in premium food markets: Application of the theory of the leisure class

mycloud HOSPITALITY· 6 September 2018
Premium food markets have emerged as a new form of foodservice establishment. They feature a unique eating and shopping experience that offers a wide variety of high-quality food in a sophisticated environment with distinctive consumer services. Based on the theory of the leisure class, this study explored how consumers’ prestige values influence their behavioral intentions, particularly their customer citizenship behavioral intention and revisit intentions, toward premium food markets.

Hospitality co-creation with mobility-impaired people

mycloud HOSPITALITY·30 August 2018
This study aims to analyze and construct the hospitality value co-creation system of dining services for mobility-impaired persons (MIPs) by using a specific technological platform in small and medium restaurants (SMRs). The hospitality industry should take action to provide improved services to MIPs. The service-dominant logic, the methodology of service experience engineering, and research approaches in ethnography, content analysis, action research, and service design were applied to implement a hospitality co-creation service system.

Michelin-Star Chef Opens 'The Hill' with Staff Clad in Craft Collection Aprons by Riegel

Riegel Consumer Products ·28 August 2018
Johnston, S.C. -- When Michelin-Star Chef Ben Pollinger opened The Hill restaurant this summer in Closter, N.J., front-of-house service staff greeted diners wearing crisp Craft Collection Bib Aprons by Riegel. Chosen specifically to complement the sleek-looking dining room and earthy, natural color palette of the overall design, the twill-weave apparel accents the venue's approachability. The aprons also provide uniformity, cleanliness, and functionality while identifying staff to guests."Prior to opening The Hill, we began searching for an apron that had a utilitarian look with a touch of rusticity," Pollinger said. "We wanted a fabric that would fit with the design aesthetic of the restaurant, which evokes Scandinavian minimalism with touches of industrial farmhouse decor. The Craft Collection was a great match."Pollinger said it's customary for restaurants to utilize aprons regardless if they are high-end, fine-dining establishments or ultra-casual neighborhood spots. What is trending today is the rustic utilitarian look. The Craft collection provides that look along with the convenience of being commercially-launderable."In foodservice, presentation is everything," Pollinger said. "Uniforms need to be easily cleaned, and they must continue to look crisp even as the garment ages. Craft Collection Bib Aprons easilyintegrate into our regular uniform and linen service. Initially, we were introduced to the collection as a potential kitchen garment. Upon further consideration, we decided it would work even better in the dining room, but it needed pockets for service staff to keep pens, wine keys, and their order-taking notepads. Riegel made sure our requests were met with ease, including customizing the apron with pockets."Pollinger, former executive chef of Oceana restaurant in New York City where he earned his Michelin Star, said he opened The Hill (located at 252 Schraalenburgh Rd.) to serve as a neighborhood hot-spot focusing on delivering a quality product in a familiar, fun and casual experience. Whether you stop in for a drink, dine on the patio or in the bar, enjoy a meal in the dining room or host a private function in the 56-seat private dining room, The Hill is warm, approachable and sure to meet its patrons needs."The Craft Collection epitomizes everything that Chef Ben stands for - Hospitality," said Riegel VP of Sales Chris Gowdy. "He believes that for hospitality to be done right, each diner must feel like they're the most important person in the room. One way to do that is to make sure that service staff are not just trained to take orders properly, but they must be dressed to impress."We are delighted that a chef of this caliber sees the artfulness and true 'craft' this collection was named for," Gowdy added. "These spun-polyester, denim-inspired aprons are ideal for new, cool or as my daughter says - lit -restaurants featuring fresh, farm-to-table ingredients and serving craft beers, great wine and refreshing cocktails. There are a lot of high-priced aprons in the market, but they are not suitable for industrial laundry. Not only do the belts, buckles, and plastic pieces break, but colors fade, and they are impossible to iron. We designed the Craft Collection to look good for a long time, wash after wash after wash."Compliments of the ChefChefs, restaurant owners or hotel owners inquiring about the Craft Collection will be entered into a drawing to win an autographed copy of Chef Pollinger's book "School of Fish." With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes readers through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sauteing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). To round out the seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes.To enter the "School of Fish" giveaway, call Chris Gowdy at 434-579-3655 or click here. For more information on Riegel products, visit RiegelThe Riegel Consumer Products Division of Mount Vernon Mills, Inc. has been making Worry-Free Textiles Since 1838. Our rich heritage and roots in manufacturing ensure that our customers receive both great quality and value. We lead the market in innovations ranging from first to market with new products, technical breakthroughs in fiber formation and color retention and global distribution capabilities. The Riegel name serves as both our division's name as well as a widely recognized brand in hospitality, linen supply, healthcare and retail sectors. Our name is synonymous with Quality as all industries we service know Riegel products both look great and last a long time. Our products are engineered to thrive in commercial laundering environments giving customers great value. For more information visit

Kinseth Hospitality Companies Q4 Update

Kinseth Hospitality Blog· 9 August 2018
On October 24 Kinseth opened up their newest independent restaurant Vue Rooftop to the public! This restaurant sits on the twelfth floor of the Hilton Garden Inn Iowa City and offers one of a kind views of downtown Iowa City. The restaurant features an outside patio space with fire-pit inside dining space, and a private event space!

Lodging Interactive Launches Reputation Management for Restaurants

Lodging Interactive · 1 August 2018
PARSIPPANY, NJ -- Lodging Interactive, an award-winning digital and social media engagement agency exclusively serving the hospitality industry, today announced it has expanded its CoMMingle reputation management services into the restaurant industry. During the last 10 years CoMMingle has established itself as the hospitality industry's leading provider of guest review management services and has partnered with hundreds of hotels worldwide."Providing our CoMMingle reputation management services to restaurants is a natural extension of our very mature and proven hospitality services," stated DJ Vallauri, Lodging Interactive's Founder and CEO. "As Google, Yelp and TripAdvisor restaurant review volumes continue to grow, it is critical for restaurant owners to provide timely management responses."According to ReviewTrackers, 63.6 percent of consumers say they are likely to check reviews on Google before visiting a business -- more than any other review site. Additionally, according to Illumen's Top 50 Digital Marketing Stats for The Restaurant Business:Over 1 billion restaurant visits by consumers are influenced by online marketing (Monetate).Out of all industries, consumers read restaurant reviews more than any other industry (Bright Local).Since 84% of people trust online reviews as much as personal recommendations for dining decisions, it's key you have a bunch of positive reviews (Bright Local).A half-star difference on a Yelp review rating can swing restaurant business by a whopping 27% (Foodbeast).Restaurants who respond to customers on social media will win as 71% say they're more likely to recommend a company that responds quickly to them on social media (Forbes).Please click for more information or contact us on 877-291-4411 extension 704 or email
commercial, a new hassle-free eLearning tool for hospitality companies, announces a free July beta release

Innform (by Seb Azzo) ·12 July 2018
All growing hospitality businesses run into the same fundamental problem: costly staff training. But London-based eLearning startup came up with a simple mobile solution that helps trainers upskill their workforce easily and affordably.The hospitality industry in the UK is expanding at an average rate of 2.3% per year. This is fantastic news for a London hotel occupancy rate of 80% and the 7,000 new hotel rooms opening in the capital city this year alone. (PWC)But growth comes with challenges: An increasingly international and nonenglish speaking workforce, a staff turnover rate of 6.2% (e-days) and changing employee learning behaviours - just to name a few. All this while hospitality's demand for skilled employees continues to rise - This leaves companies with no option but to invest in costly staff training programmes. It doesn't stop there - research shows that a new employee stays with a company for an average of just 90 days after initial training is delivered (Chart). It costs a hotel an average of PS2,000 to train a new employee with fundamental skills. That's an average monthly cot of PS700 in inductions,training sessions and one-on-one mentoring for the first 90 days of their employment.That is not a great ROI.Bartenders-turned-eLearning experts and co-founders of Innform, Sebastian Hefel and Michael Azzopardi, have seen this problem driving many of their clients like Accor Group, Novotel and Ibis Hotels to seek their services. Having built several hospitality training software training half a millionlearners today, the London-based duo are set to package all they know into one easy, affordable training tool called Innform. "Today, eLearning is still being presented to managers as a limiting and often overly complex process. User experience isn't quite there yet." Michael Azzopardi, Co-founder of Innform, said. "It's time for a change - we want to make learning a stimulating experience for hospitality staff and a rewarding one for trainers!"The new multi-platform LMS gained a great deal of interest in the hospitality sector ahead of its July Beta release and the demand is purely down to these features:Multilingual readymade hospitality coursesA refreshingly simple course builderEasy brand customisation"Hospitality businesses are coming to us for custom solutions, but not all companies can afford that. With Innform, we're offering the power of a tailormade eLearning solution as an off-the-shelf product for a tiny fraction of the price." Said co-founder Sebastian Hefel.Innform, which also comes with reporting and feedback tools, will launch with a free basic tier and a 30-day free trial on plans that start from PS2 per user per month. The Beta version is being offered free of charge."Our pricing is simple: pay for what you need, and only for those employees who are active on the system. We want to help companies transform their workforce, but first they need affordable access to essential tools".The dawn of fun and engaging LMS tools has arrived and Innform aims to be a big part it. The product wants to radically improve user experience for learners, whilst taking away the hassle for managers. Gallup confirms that 59% of millennials say opportunities to learn and grow are extremelyimportant to them when applying for a job - Innform wants to help thousands of hospitality teams around the world rise to this opportunity and make inspiring training a defining aspect of their corporate culture.Michael Azzopardi is an eLearning product designer and co-founder of Innform. For more information and to try Innform for free go to http://innform.ioReferences:CHART

McCain Foodservice releases report on 2018's top casual dining trends

McCain Foods Ltd ·10 July 2018
Meat substitutes, food halls, and experiential dining are set to become more prevalent in casual dining over the coming years, according to a new report from McCain Foodservice.McCain's 2018 Casual Dining report is designed to help operators better understand how to stand out in an increasingly crowded sector, where staying one step ahead of consumers can often mean the difference between success and failure."In an increasingly competitive sector, we know how important it is for operators to be agile and adapt quickly to cater for changes in trends and consumer behaviour", Jo Simmons, McCain Foods Senior Brand Manager explains."Our report highlights 6 recent successes in casual dining, giving operators an idea of the direction that the sector is set to head in over the coming years".Here's a few headline trends that they see on the horizon in 2018:The Vegan RevolutionThe number of adults following a vegan diet has increased around 500% since 2016, with 3.5 million vegans now living in the UK. More and more restaurants are now moving towards plant-based ingredients like jackfruit, tempeh, seitan and aquafaba to cater for this demand, with around 52% of outlets offering at least one vegan option.Creating Experiences: Shifts in spending patterns indicate that consumers are spending less money in traditional retail and foodservice, and more money on outlets that offer experiences. Successful operators are creating experiences around the food they serve, whether through limited time only menus or placing emphasis on communal or interactive dining.Lighter Indulgence:50% of diners say they consider whether a healthier option will be available when choosing where to dine out. However, consumers don't want to feel like they are moderating or calorie counting, and operators need to find the balance between offering healthy yet indulgent feeling options.To read all insights and view information on key trends Bringing it Home, Craft Beer Meets Craft Food, and Community Spirit, download McCain's casual dining report here.

Springer-Miller Systems Launches Teres POS

PAR Springer-Miller ·20 June 2018
STOWE, VT -- Springer-Miller Systems (SMS), the leading provider of guest-centric hospitality and spa management systems is proud to announce the launch of their newest product and Point-of-Sale (POS) solution, Teres POS.Springer-Miller Systems brings over 30 years of hospitality expertise to the table with the launch of Teres POS. Teres provides a premium, guest-centric, point-of-sale solution for both food and beverage and retail operations at your luxury hotel, resort or casino. The product is built on a contemporary .NET Framework and a Microsoft SQL database. Teres delivers modern POS capabilities as well as integration with front desk and accounting departments.The intuitive design of Teres translates to improved speed and quality of service to the guest. Staff can easily access guest information and preferences through Teres POS as needed. When integrated with the SMS|Host PMS system, customers also gain the ability to post charges to any guest account, synchronize F&B totals through an end-of-day accounting function and zoom into POS check details directly from an SMS|Host guest folio."Teres supports Springer-Miller's ongoing mission of being out of PA-DSS scope with respect to the Payment Card Industry security requirements for our PMS, Spa and POS solutions. Our customers are comforted knowing that their guest's data is protected as a result of our extensive security measures. Through our integration with Shift4, Teres POS payments are delivered using P2PE, tokenization and an EMV toolset," commented Liz Chidiac, SMS POS Product Manager.Whether operating a single retail outlet or food and beverage operation, busy bar or multiple dining outlets, Teres POS has flexible configuration options and comprehensive reporting capabilities. Teres POS is supported with hands-on training from the experienced SMS Professional Services team along with 24x7 access to in-house SMS Support Representatives.Please visit us at HITEC Booth #919 in Houston this week to learn more about Teres POS. About TERES POS and Springer-Miller SystemsTeres POS elevates your guest experience by delivering a premium, guest-centric point-of-sale for food and beverage and retail operations at your luxury hotel, resort or casino. Springer-Miller Systems provides premier software solutions for the finest hotels, resorts and spas worldwide. Springer-Miller Systems offers the SMS|Host Hospitality Management System, the truly guest-centric and fully-integrated property management system, and SpaSoft, a dynamic activities management and scheduling software solution for luxury spas.Visit for more information.Teres is a trademark of Gary Jonas Computing Ltd.SMS|Host and SpaSoft are trademarks of Gary Jonas Computing Ltd. and are registered in the United States, Canada and other countries.About Shift4 Shift4, a leading developer of secure financial transaction processing software and services, provides Web-based, real-time enterprise payment solutions for leaders in the hospitality, retail, food services, auto rental and e-commerce markets. Through connectivity to every major processor, DOLLARS ON THE NET provides both high-speed and low-cost authorizations and settlements for credit, debit, check, and gift card transactions. DOLLARS ON THE NET includes the ability to access, review, and edit transactions prior to settlement and provides a searchable, 24-month transaction archive for reporting and chargeback defense. For more information, please contact our sales department at (800) 265-5795 or visit

Velas Resorts Raises Bar on Mexican Cuisine at IMEX Frankfurt

KWE Partners ·14 June 2018
During the gastronomic week, Hotel Lindner invited various chef apprentices from 15 other Lindner properties in Germany to assist Chef Vargas in the kitchen. Chef Vargas shared new experiences and culinary inspirations to these students in their culinary training, which was received with great enthusiasm among the participants.In addition to the gastronomic week, the Meetings by Velas Resorts team conducted one-on-one appointments and an event to promote Los Cabos was organized with the support of the Tourism Trust. Consular staff, members of the business community, cultural institutions, regular clients of the resort collection and restaurant, and meetings and incentives-focused media attended. Chef Vargas offered a special tasting menu for this occasion, prepared in conjunction with Chef Johannes Hanspach of Lindner.Velas Resorts has catered to MICE Industry needs for over 25 years with resorts that feature excellence in service, world-class hospitality, beautifully appointed accommodations, signature Luxury All-Inclusive, superb facilities and expansive Convention Centers. For more information on Velas Resorts Meetings or to make a reservation, please call 1-888-505-8399 or visit

How Restaurants are Throwing Away Profits

Smart Hospitality Supplies · 4 May 2018
Recently, a popular food waste app in Sweden launched itself in to the UK market. The innovative service gives restaurants the opportunity to sell their leftover food on the app for 50% of the RRP. The benefit for the restaurant is that they are making money from food that would normally go to waste, and the customer gets a delicious meal for half the price. Karma was founded by Hjalmar Stahlberg Nordegren, Ludvig Berling, Mattis Larsson and Elsa Bernadotte in 2016. Since then, Karma has partnered with over 1,000 restaurants and grocery stores in its native Sweden, and has recently joined forces with its first 50 restaurants in London, including Michelin star restaurant, Aquavit.According to the Waste and Resources Action Programme, food waste costs UK restaurants around PS682 million every year, representing a massive loss of profit potential. The app's founders suggest that restaurants can increase their potential yearly revenue by PS30,000. This is a huge incentive for every venue to boost their bottom line, even if the ethical arguments aren't enough.A representative from leading menu board and catering equipment supplier, Smart Hospitality Supplies said: "Restaurants that are running very tight margins are at risk of losing their integrity by sourcing lower quality produce and ultimately providing a worse service for the customers. Not only can reducing waste be ethically sound, but it can give the businesses the breathing room they need to continue offering a quality service."An entire business has been formed based entirely on this ideology. Since 2014, Skye Gyngell's Spring Restaurant has been serving three course set meals using only misshapen and left over food. The fact that one restaurant can survive completely using the food that most would throw away proves how much potential profit is being wasted. Before reaching shop shelves, a reported 40% of fruit and vegetables are discarded. This highlights a further opportunity for restaurants to strike up partnerships with their local shops to purchase the misshapen food from them at a low cost, a similar relationship to what Karma is harnessing between restaurants and consumers.Having worked with aforementioned Smart Hospitality Supplies, Raymond Blanc OBE serves dishes made with vegetables grown in his kitchen's garden. The Belmond Le Manoir aux Quat'Saisons restaurant has been practicing sustainable dining for more than three decades. Blanc is also the president of the Sustainable Restaurant Association, who last weekend promoted the 'One Planet One Plate' campaign. Restaurants taking part highlighted at least one dish on their menu which has a sustainable footprint. Participants included Jamie's Italian, Wahaca, Ceviche and Le Bab.Raymond Blanc said of the event: "By highlighting dishes that capture this ethos, One Planet Plate will enhance diners' experience and help them put their passion for good food into action," and stressed the importance of restaurants "helping people understand what sustainable food looks, smells and tastes like".

Avendra Releases Findings From Lodging Industry F&B Study

Avendra · 4 April 2018
ROCKVILLE, MD -- Avendra today released findings from a new F&B trends report titled "Lodging Food & Beverage Outlook" that gauges demand for hotel F&B over the next two to three years. The findings reveal current F&B and occupancy performance, identify hoteliers' investment plans, and detail new food formats for the future."Today's restaurants face multiple pressures based on shifting consumer behaviors," said Chip McIntyre, senior vice president of strategic sourcing, Avendra. "We worked with an independent third party to help identify those behaviors to ensure that the restaurants and food operations our hotel customers own and operate can remain relevant in an increasingly diverse and competitive environment."Avendra provides procurement and supply chain management services for food-and-beverage and other areas of hotel operations. In addition, Avendra F&B experts analyze various offerings within a hotel's foodservice outlets to help operators enhance revenue, reduce overall costs, and provide exceptional guest service. Detailed analysis includes menu engineering and product cross-utilization and comparisons against local competitors, product applicability reviews, and the exploration of practical product alternatives to achieve cost savings that can be implemented without sacrificing product quality.The researcher received approximately 900 unique responses, with about 90 percent coming from hotel general managers and directors of F&B, and roughly 10 percent coming from either hotel management companies or brand-level/corporate entities spanning luxury to economy and independent segments."In the United States, the lodging industry represents approximately $200 billion dollars in annual revenues, and it's growing by 1.5% to 2% each year," McIntyre said. "Food and beverage tends to represent 25% of that total expenditure, or around $50 billion, and it's growing at about 2% to 3% each year."Through this study, we uncovered three notable trends supporting F&B growth," he said. "First, groups frequenting full-service hotels are spending more and they're moving up to higher-tier proteins or beverage options. We are also seeing a shift towards local restaurant concepts accompanied by an upscale bar. Second, limited-service hotels are seeing outsized volume growth coming from grab-n-go type occasions. This lodging segment is seeing a larger share of the 2% industry supply growth. Third, 75% of group demand is already booked (driven by conferences and events), we can see group business is pacing up 2% to 3% for 2018. This is the biggest, most important driver of F&B demand."Here are just a few notable findings from the Lodging Food & Beverage Outlook:Food and beverage is expected to be a growing area of the hotel business. About 60% of participants in this study expect the contribution of F&B (as percentage of revenues) to grow over the next 3 to 5 years (vs. the ~30% contribution today). A similar number of respondents also expect revenue/onsite bar revenues to increase in the years ahead. This is likely to come primarily from beverage sales in restaurants, bars, and other venues rather than in-room minibars - as this format seems to be going out of favor.One of the structural growth drivers for F&B revenue is likely that hotel owners and general managers are allocating a growing amount of square footage for F&B within new hotel builds and remodels. In general, this held true across all types of properties. This trend was most prominent in the luxury sector, where 40% of hotel owners and 33% of independents said they plan to increase F&B square footage.The biggest area of F&B investment is event catering, with 61% of respondents planning net growth in this area. Convenience/market concepts are also expected to proliferate, with a growing emphasis on fresh.Local restaurant concepts (managed internally) are likely to gain additional placement; whereas, hotels are moving away from outsourcing that space to a local independent concept (to be managed externally).In-room minibars and chain restaurant concepts will be less prominent formats in hotels the next 3 to 5 years.When it comes to room service, only 10% of respondents in the luxury segment said they plan to increase investments in this area.A net +5% of mid-scale properties were investing in limited-service restaurants. All other segments were moving away from this concept, particularly luxury/upper upscale (-10%).Luxury, upscale and independent segments are devoting resources to local restaurant concepts.While all chain scales looked to be working to grow the buffet format, independent hoteliers were least likely to invest in this format (+3% compared to +23% for the entire sample).Just over half of the sample of hotel industry participants are selling fresh/refrigerated foods in convenience or a market format today. We expect this segment to see further growth as about one-third of those who do not offer fresh foods in a market concept are planning to do so within the next year. On average, about 45% of hotel sites that offer fresh foods within on-site convenience stores are seeing better-than-expected revenue growth.More than 40% of properties will add fresh food convenience options in the upper upscale, upscale, upper midscale, and economy segments. That would imply almost 25% growth in the number of points of distribution during the next 12 months.About 95% of luxury and independent hotel operators provide food benefits to employees today, and 35% to 40% of these properties are looking to expand that budget in the future."'The Lodging Food & Beverage Outlook' provides powerful insights on the growth in hotel F&B, identifies shifts in foodservice strategy for hotel owners, and gives perspective on the specific areas of the lodging business," McIntyre said. "Overall, we found that hotel F&B growth is expected to pick up in 2018, likely driven by a combination of better group RevPAR trends plus more purposeful investments in growth formats."

Riegel Extending Table Linen Life with colorGUARD Technology

Riegel Consumer Products ·27 March 2018
Textile degradation is an ongoing problem in the hospitality industry. Whites don't stay white . . . stripes fade and bleed . . . and the colors Ivory, Sandalwood and Black and can be unstable. To prevent these problems, Riegel, a division of Mount Vernon Mills, has created Linen Life solutions, a worry-free textile program that uses colorGUARD technology to extend the lifecycle of the textile and ensure a color-rich product from the first wash to the last."Laundries have been dealing with shade variation since the beginnings of time," said Bob Pestrak, Riegel Linen Supply Sales Director. "When table linen starts to discolor, laundry facilities throw out the faded pieces or sort through similar colors to get bundles of napkins and cloths that match as best they can before delivering them to an account. Sorting isn't cheap, because it's highly labor intensive, and replacing textiles prematurely is costly as well. Sometimes, there is such a high degree of shade variation, that getting a bundle of the same shade is nearly impossible. Whites turn Brown or Yellow; mid-tone colors like Ivory, Grey and Sandalwood can turn a rainbow of shades after washing; and dark stripes on White bistro napkins fade. When the linens are placed on a table, even though they are all from the same color lot, the pieces look nothing alike. This makes for some very unhappy customers."With more than 180 years of combined fabric-engineering and laundry-processing service, Riegel's Textile Service team tested and analyzed its fabrics in their own government-certified lab to identify the root cause of textile degradation. After significant troubleshooting, the company developed Linen Life Solutions to ensure that:Whites Stay White - Riegel developed a proprietary application that makes it impossible for the color to get washed down. Think of a cross section of a carrot where the orange color is seen all the way through. That's Riegel's White!Bistros Won't Fade - As linen-less tables continue to become more popular, so has the demand for innovative bistro stripe napery (which Riegel was first to market with the spun-polyester version). These products are engineered with a variety of dark stripes on a White ground fabric so by their nature they are challenging textiles to process. Riegel would never recommend that a laundry wash White table linen with Red or Black, all in chlorine bleach, yet the bistros need to be processed like White table linen. Therefore, Riegel designed its Bistros with the best solutions so the stripes do not fade or bleed, and the White background fabric stays White. In addition, Riegel is first to market with reverse Bistros that are as easy to wash as solid colored table linen.Ivory, Sandalwood & Black are colorfast - Ivory is one of the most complex colors to create. There are multiple dye combinations that are used to create this shade. Some dyes are highly sensitive to residual sodium hydroxide and bleach when exposed to heat. Riegel recognizes that Ivory is processed like White with higher concentrations of chemicals to eliminate mold, mildew and stains, so the company created an Ivory that is stable and mitigates shade change.Likewise, consistency among the Sandalwood shade also has been a challenge; the dye combinations used to create this shade are highly sensitive to residual bleach when ironed. With Riegel's colorGUARD technology, Sandlewood shades, as well as Ivory and 30+ other color options, can withstand multiple washings and ironings and still retain their original color.Riegel has even solved wash down on Black polyester table linen with innovative dye solutions that only a textile manufacturer could envision."Riegel's commitment to service and excellence is like no other," said Chris Gowdy, Riegel VP of Sales. "We developed Linen Life solutions to protect our customer's bottom line, as these textiles look better, longer. Riegel's 100% MJS spun-polyester Premier and RieZerv table linens will last a minimum of 200 industrial washes when recommended laundering procedures are followed. Our Premier Murata Air Jet spun polyester has become the product of choice because it feels so good and lasts longer providing a better return on investment."There was a time when poly [polyester] was considered a foul four-letter word," Gowdy said. "I actually had a meeting abruptly end years ago when I showed filament polyester to a customer. But advancements in yarn configuration and dye trends have hoteliers re-thinking this fabric for restaurants and banquet facilities. Spun-poly feels good and it looks great. Today, it makes perfect sense in hotel banquets and restaurants."Riegel Recommendations:Some laundries are not aware that a solution for textile degradation has been developed, and until customers complain, laundry processes will be slow to change. With that in mind, Riegel is offering a few suggestions to help maximize the life of a hotel's table linen program:Boost Par Levels - When operating with low par levels, product goes right from the wash to the table. At a minimum a customer should have at least a three-par level; one in use, one in the laundry and one on the shelf.Love the Poly - Polyester table linens should last around 200 washings (more if they have colorGUARD); poly/cotton blends last 100-125 washings; long cotton staple lasts 75 to 100 washings. So, if you want linens to last, poly has the best ROI.Look for a Supplier with Technical Services Expertise - When choosing a linen supplier, insist on one that supports their product with technical services. Riegel's products, while innovative and built to last, can be damaged in the first wash if the laundry operator is not knowledgeable. Riegel has a team of experts in dyeing, chemicals and laundry processes that are available to all customers at no cost.When it comes to best practices, Riegel advises hoteliers to purchase table linen from a single source for product consistency. The supplier should engineer its fabrics with the best ingredients, have verified testing data, and provide customer references supporting the use and performance of their table linen.

Cloudbeds Announces Partnership with Lightspeed

Cloudbeds ·13 March 2018
With the integration between Lightspeed and Cloudbeds, hospitality professionals can easily verify a guest's occupancy status and room number and post restaurant charges to the guest's room directly from Lightspeed. The detailed information exchanged between Lightspeed and Cloudbeds permits hoteliers to save time and reduces clerical errors and manual tasks."We are thrilled to integrate with an industry leader like Lightspeed," said Sebastien Leitner, Director of Global Partnerships at Cloudbeds. "It is important for us to partner with innovative solutions providers that complement our value proposition. Together with Lightspeed, we enable an improved guest experience.""Our partnership with Cloudbeds gives our clients a direct connection to a property management suite designed to help hospitality businesses grow," said Julian Teixeira, Lightspeed's Vice President of Sales. "We are very impressed with the Cloudbeds product and team. Their solution is simple, intuitive and very easy to use."About LightspeedHeadquartered in Montreal, Canada, Lightspeed is the most powerful cloud-based point-of-sale solution for independent businesses, in-store and online. Nearly 50,000 retailers and restaurateurs, processing over US $15 billion in transactions annually use Lightspeed to grow and manage their business. Lightspeed can be found in more than 100 countries, powering favorite local businesses, where the community goes to shop and dine. Founded in 2005, Lightspeed has grown to nearly 600 employees, with global offices in Canada, USA, Europe, and Australia.For more information, please visit http://www.lightspeedhq.comFacebook:, Twitter: @LightspeedHQ and Instagram: @LightspeedHQ.About CloudbedsCloudbeds creates cloud-based hospitality software that simplifies the working lives of professional property owners, operators, and employees. Cloudbeds' award-winning software is trusted by tens of thousands of hotels, hostels, vacation rentals and groups in over 120 countries. With over 300 distribution integrations and over $3.5 billion in room sales, Cloudbeds connects to more marketplaces than any software in the hospitality industry. Founded in 2012, Cloudbeds has expanded to over 175 people with offices in San Diego, Sao Paulo, and Dublin.For more information, please visit or reach us at and on Twitter at @cloudbeds.


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