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The Future of Restaurant Advertising Is Machine Learning

Modern Restaurant Management·17 April 2019
“Artificial intelligence” (AI) is probably one of the biggest consumer buzzwords of the last five years and it’s picked up extraordinary momentum as products like Amazon Echo and self-driving cars have hit the marketplace. But AI is far from new. The term was first coined in the 1950s and Fortune 500 companies have been harnessing its power, particularly for marketing and advertising, for over a decade.

The Importance of Hotel Breakfasts & How Small Hotels Can Stay On Trend·17 April 2019
Breakfast is considered the most important meal of the day, and, as hotels, are discovering, one of the most important amenities they can offer their guests and big or small, it’s important for hotels to up their game and go beyond regular offerings so that your guests can start their day on a good note.

In California, Hotels Unveil Culinary Venues

Hotel F&B Observer·16 April 2019
Hotels in the Golden State are opening new F&B options that pay homage to their locales.

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."

Augmented Reality Set To Snare Restaurant Goers Before They Enter the Door

Modern Restaurant Management·16 April 2019
Millennials are willing to pay for premium dining experiences and want to share it with our friends on social media, in shared albums and other digital networks. Are we voyeurs? Sorry, maybe that’s off topic. But the reality is -- despite the narrative -- that us millennials love information -- not only about our peers but experiences we seek out.

Designing 'Place' to Build a Culture of Upselling

Modern Restaurant Management·16 April 2019
Mastering the art of the upsell is vital for maximizing the profitability of your restaurant. The truth is, however, that upselling is often far from your average employee’s mind as they’re busy serving guests. Providing great customer service simply requires juggling so many different things at once - remembering to offer an appetizer or dessert, or to remind guests of a new promotion, can often go out the window.

Lightspeed Introduces Loyalty Solution

Hotel F&B·16 April 2019
Lightspeed, a cloud point-of-sale system for independent restaurants, introduces Lightspeed Loyalty. The new technology enables restaurants to engage customers, reward repeat business and build a loyal following.

Starbucks Uses Solar to Power Texas Stores

mycloud HOSPITALITY·16 April 2019
Starbucks Coffee Company, Cypress Creek Renewables and U.S. Bank today are teaming up on a portfolio of solar farms across Texas. As a part of the deal, two solar farms developed, built and now operated by Cypress Creek are providing enough energy for the equivalent of 360 Starbucks stores in Lone Star State, including stores in Houston, Dallas, Fort Worth, Plano and Arlington.

Michelin-star hospitality school bound for Adelaide·16 April 2019
Construction is forecast to begin next year on an inner-city location in Adelaide to develop a new hospitality school which will educate and train students to the level of a Michelin-starred chef. Announced today by the South Australia state government, the training facility will feature at Lot Fourteen – a former hospital site which the Australian government has earmarked to house Australia’s new national Space Agency and Mission Control Centre. Adelaide’s Botanical Gardens and National Wine Centre will also be located nearby.

Singapore restaurant tops the list

mycloud HOSPITALITY·16 April 2019
Odette in Singapore has taken the top honours, No.1 spot, in Asia’s 50 Best Restaurants list. Serving Asian-inspired modern French cuisine, chef Julien Royer’s Odette also claims the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Singapore.

Stand Out from the Competition with Three Trendy Restaurant Marketing Strategies

Modern Restaurant Management·15 April 2019
In 2019, almost every suburb of America has a bustling hub of international restaurants, ready to whisk your taste buds around the world. To really succeed amongst this competition, follow these 3 hot restaurant marketing strategiesto stand out from the crowd.

Training Students With Disabilities for Hospitality Work

mycloud HOSPITALITY·15 April 2019
The waffle irons are crucial pieces of equipment at Ma Momma’s House of Cornbread, Chicken & Waffles. Two of the restaurant’s three titular specialties — the cornbread and the waffles — are cooked in the irons, and most of the restaurant’s menu features one or the other, either as a main item or a side to fried chicken.

How food trucks are adding a fresh twist to casual dining

JLL Real Views·15 April 2019
As the appetite for trying new foods grows and consumers actively seek out new dining experiences, the traditional lines between eating out in restaurants or tucking into street food are blurring.

Uber Vouchers, Gather at OpenTable and Facial Recognition Delivery

Modern Restaurant Management·12 April 2019
Stop Food Waste DayCompass Group,, together with some of the most influential companies and celebrity chefs, is rallying millions of consumers to accelerate the fight against food waste with Stop Food Waste Day™. The White House has further elevated this effort, by acknowledging the month of April as Winning on Reducing Food Waste Month, supported by a historic interagency agreement between Food and Drug Administration (FDA), Environmental Protection Agency (EPA) and United States Department of Agriculture (USDA).

Tips and Tricks for Protecting Your Recipes

Modern Restaurant Management·12 April 2019
A hot new restaurant launches, and everyone is raving about that one special dish. Maybe it’s a new technique for crafting the creamiest macaroni and cheese or the fluffiest pizza dough. Perhaps it’s even grandma’s gooey chocolate-chip-cookie recipe. The restaurant rides the wave of success for a few months, and then disaster falls.

MRM Food Hall Focus: Are Food Halls Right for Your Restaurant Business?

Modern Restaurant Management·12 April 2019
Food halls are becoming more popular and you may be wondering if they might be a good option for your restaurant business.Food halls, like food courts, bring together a variety of different food vendors. Where they differ though is in quality.

TouchBistro's Research on the State of Full Service Restaurants

mycloud HOSPITALITY·12 April 2019
A research report published today by TouchBistro on “The State of Full Service Restaurants in 2019” highlights benchmarks on key operational factors that affect profitability for FSR restaurant owners in the U.S. The benchmarks cover adoption of online ordering and mobile payments; staffing challenges, how to find and entice new hires, optimum employee qualities; inventory management and controlling food costs; cost of rent by geographical location and as a percent of sales; funding sources for opening a restaurant and unexpected expenses; POS and payment processor choices and utilization; and average profit margins.

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.

Restaurant Profitability and Failure Rates: What You Need to Know

Modern Restaurant Management·11 April 2019
Success in the restaurant industry isn’t easy.The statistics aren’t pretty: 60 perrcent of restaurants don’t make it past their first year and 80 percent go out of business within five years. Despite the hurdles, many restaurant owners and operators believe that as long as they’re making money, they’re doing “good enough.” The failure in this approach is that it doesn’t account for a universal truth—costs increase.

MRM by Design: The Adult Playground at Circo Dallas

Modern Restaurant Management·11 April 2019
A restaurant with beachfront is an attraction in itself, but one that also features hanging monkey fixtures, a 15-foot wide chandelier and a homemade pasta station is the epitome of destination dining.Circo Dallas, the new spinoff of New York’s legendary Le Cirque, can be described as a treasure chest homage to the famed eatery that reigned for 40+ years as Manhattan’s premier restaurant to the stars.

Why Focus, Timing and Strategy are Vital in Resort Revenue Management

Hotel F&B·11 April 2019
Based on Ibiza in the Balearic Islands, Palladium Hotel Group has been operating for more than 50 years, with a portfolio that spans Europe, Brazil and the Caribbean. The company manages 50 hotels worldwide under eight brands as well as the Hard Rock Hotels brand under license in Spain.

What's App-ening: The Era of Restaurant Apps

Modern Restaurant Management·11 April 2019
We live in a digital world, and technology continues to be a growing trend in all industries. The restaurant industry is no different. Everything from third-party delivery, apps, online ordering, digital signage, artificial intelligence and automation technology.

Restaurants Cut Employees' Hours, Jobs After Wage Hikes: Study

Hospitality Technology Magazine·11 April 2019
2019 Hospitality and Food Service Wage Inflation Survey takes a look at the impact that new minimum wage legislation, enacted by states across the U.S., is having on the restaurant industry, and how operators responded to these new laws.Software solution Harri commissioned the survey, which polled a wide range of restaurant operators from approximately 4,000 restaurants and over 112,000 employees across the U.S.

Could Restaurants be Losing Out if they Aren't Dog Friendly?

Modern Restaurant Management·10 April 2019
Across the UK, the appearance of dogs in bars, cafes and restaurants is increasing significantly in the recent years, to the point that establishments have begun to host dog birthday parties in their bars. There is also dedicated cafes for dogs and cats, despite the stubborn traditionalists who are against it.Together, with The Kingslodge, a dog friendly pub in Durham, we explore how the impact that our canine friends have on the UK’s hospitality sector.

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 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 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.

Southeast Asia's Online Travel Agency Traveloka Moves Into Food, Wellness Choices

mycloud HOSPITALITY·10 April 2019
Here's a riddle: If Traveloka sells lifestyle services and AirAsia is not just an airline, what is an online travel agency? Soon, the industry will have to coin a new term as that name does not cut it anymore since now, everyone can sell more than just flights and hotels. Any suggestions?


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