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Restaurants: Use Technology to Keep Up with Walk-Ins, Waitlists, and Reservations During the Holidays

Hotel F&B·11 December 2018
Every year, many restaurant owners find themselves slammed with increased holiday traffic and no action plan in place to keep up. The phrase “I’ll make sure to plan ahead for next year,” gets thrown around again and again, yet when the next year arrives, the cycle repeats.

Villa Italian Kitchen Partners Implements New Data-Driven Loyalty Program and Mobile App

Hospitality Technology Magazine·11 December 2018
Villa Italian Kitchen, a quick-service pizza brand, announced a new partnership with Como, a provider of data-driven customer engagement, to roll out a customer loyalty and engagement program and advanced mobile app across more than 200 locations nationwide.

The best Romanian wines for 2019 according to Gault&Millau·10 December 2018
Gault&Millau launched the first edition of their guide dedicated to Romanian wine, thus bringing to Romania the company’s international expertise in the field.

Grubhub Trends: Goodbye Avocado Toast, Hello Brownies?

Modern Restaurant Management·10 December 2018
Bean burritos, brownies, poke and cauliflower were among the top food "surges" of 2018, according to Grubhub's annual "Year in Food" report. Grubhub analyzed millions of orders placed by more than 16 million diners on its platform and surveyed consumers across the country on their ordering tastes and eating habits.

How 'Gen Food' is Shaping the Future of Food

Hotel F&B Observer·10 December 2018
FleishmanHillard's Shaping the Future of Food study was conducted by its TRUE Global Intelligence practice, which conducted an online survey with 2,001 nutrition-forward consumers September 14-20, 2018, and evaluated drivers related to food, influences and behaviors. Respondents were screened for engagement on such factors as seeking information about food, sharing content about food, and paying attention to ingredient lists.

The 27 Best Restaurant Marketing Ideas

Modern Restaurant Management·10 December 2018
Would you like thousands of new restaurant customers and a $277,547+ revenue increase for the next year?Yes. Placepull found some brands have seen increases far greater than $277,547 in additional revenue using these ideas. All you have to do is learn these top 27 restaurant marketing ideas and you’ll see reduced costs, more customers, and higher profits worth $277,547 or more per year., Neighborhood Restaurant Group Partner to Enable Diners to Order Via Text, Amazon Alexa

Hospitality Technology Magazine·10 December 2018, designer of integrated customer service solutions, and Neighborhood Restaurant Group (NRG), a collection of independent and idiosyncratic businesses in Washington, D.C., Virginia, and Maryland, have formed a strategic partnership to design a message-based restaurant ordering system enabled through’s integrated chatbot platform. Initially, the text ordering service will be available via text messaging (SMS) and Amazon Alexa, and will soon also include the WhatsApp and Facebook Messenger channels.

Inspire Brands Completes Acquisition of Sonic Corp.

Hotel F&B·10 December 2018
Inspire Brands, Inc. (“Inspire”) announced the completion of its $2.3 billion acquisition of Sonic Corp. (“Sonic”) on December 7. With the acquisition of Sonic, Inspire now encompasses more than 8,300 restaurants and generates annual systemwide sales in excess of $12 billion, making it the fifth-largest restaurant company in the United States. In addition to Sonic, Inspire’s restaurant portfolio includes Arby’s, Buffalo Wild Wings, and Rusty Taco.

Get Typsy in US, CaterUp! and Impossible Halal

Modern Restaurant Management· 7 December 2018
Inspire Completes Sonic DealInspire Brands, Inc. completed its $2.3 billion acquisition of Sonic Corp. With the acquisition, Inspire now encompasses more than 8,300 restaurants and generates annual systemwide sales in excess of $12 billion, making it the fifth-largest restaurant company in the United States. In addition to Sonic, Inspire’s restaurant portfolio includes Arby’s, Buffalo Wild Wings, and Rusty Taco.

A Complete Guide to the 40 Best Rooftop Bars in New York in 2018

Hotel F&B· 7 December 2018
Here you’ll find the best NYC rooftop bars with all the info you need about each place. Opening hours, dress code, pictures, maps and much more. New York City is arguably one of the best cities in the world when it comes to rooftop bars and terraces. You can find luxurious, relaxed, party going, fancy and cozy rooftop bars in every part of this city. And the skyline view is one of the most iconic you can see. So, which is the best rooftop bar in New York? Just scroll down and find the NYC rooftop bar best suited for you.

Crisis Management Case Study: Fast Food Contaminated With E.coli· 7 December 2018
Though identifying details including names and locations have been changed, the following is a real-life case study based on Bernstein Crisis Management client experiences.

Cooking Up Profits: How a Healthy Supply Chain Can Improve Customer Satisfaction, Reduce Costs and Mitigate Risk

Modern Restaurant Management· 6 December 2018
According to 2017 figures from the National Restaurant Association, roughly more than one million restaurants across the country ring up $799 billion in sales each year, so it goes without saying that creating a niche helps these establishments stay competitive. But those that are truly able to excel are the organizations that can identify potential trends, lower operating costs and improve customer service in order to meet the rapidly changing needs of diners.However, the odds of success in the restaurant industry are low, with 60 percent failing or changing hands, and as result many are looking to leverage technology in order to compete and remain competitive.

Why Restaurants Must Adopt a Food Safety Culture

Modern Restaurant Management· 6 December 2018
A foodborne illness outbreaks can ruin a restaurant. In addition to the horror of sickening (and even killing) your guests, food poisoning is (obviously) bad for business.

Flash in the Pan: How to Reduce the Risk of Food Service Kitchen Fires

Hospitality Technology Magazine· 6 December 2018
The National Fire Protection Association (NFPA) reveals that roughly 8,000 foodservice businesses report an incident of fire each year, resulting in a total estimated damage cost of more than $246 million averaging $30,750 per foodservice fire.

Verdical: Bringing the Farm to the Hotel

Lodging Magazine· 5 December 2018
As the farm-to-table movement continues to evolve, hotels and restaurants are looking for ways for their chefs—and, by extension, their guests—to get closer and more familiar with their food and its sources. This is what inspired the minds behind Verdical, a technology-based platform that empowers food service providers to grow all of their own greens and herbs in a very small footprint. Verdical worked with engineers from TE Connectivity, a global technology company that designs and manufactures connectivity and sensor products for harsh environments, to design needed sensors, lighting, and connectivity that “eliminates the distance between farm and fork.”

Restaurant Food Waste By the Numbers (Infographic)

Modern Restaurant Management· 5 December 2018
Food waste has huge implications for people and the planet, period. With millions of Americans (42 million to be exact) coping with food insecurity and the ongoing negative impacts on our environment, it’s a reality we all live with. For restaurant owners, food waste is a huge cost factor that puts downward pressure on their bottom lines.

Ansira to help QSR clients better leverage Adobe Experience Cloud, enhance Customer Experiences

Hotel F&B· 5 December 2018
Ansira Partners, Inc. (“Ansira”) today announced that it is now a business-level partner in the Adobe Solution Partner Program, and will work with Adobe to serve clients in the quick serve restaurant (QSR) vertical. The partnership will support both current and prospective QSR clients to better leverage the Adobe Experience Cloud, enhancing customer experiences and delivering real-time personalization to measure impact and maximize marketing value. A marketing technology and services firm that exists to help brands orchestrate, personalize and contextualize customer engagements, Ansira’s client roster spans many verticals from QSR to auto, retail to insurance and many more.

How Tech Has Revolutionized Restaurant Hospitality

· 4 December 2018
Technology has proliferated in the restaurant industry over the past five years, as eateries look to improve both efficiency and the customer experience.Fast food aficionados have already become accustomed to one new form of service: Ordering from kiosks instead of cashiers. These kiosks have assumed most of the restaurant tech spotlight, cutting labor costs, increasing efficiency, and reducing human error. While kiosks may be successful for fast food chains or to-go based stores, that method isn't as functional for traditional, sit-down restaurants.In a sit-down restaurant, technology is geared more towards improving the guest experience, rather than getting as many customers in and out of the door as possible, according to Steve Fredette, president and co-founder of Toast. A widely-used point of sale system for restaurants, Toast is a cloud-based platform designed to improve efficiency for both customers and employees.Toast and similar products allow waiters to take orders, payments, and customer signatures on handheld devices, and can also read digital gift card QR codes and send texts alerting customers that their food is ready. These tools are now commonplace in many restaurants.A focus on the customer and employee experience above all is key for success in the restaurant tech business, Fredette said."Most restaurant owners didn't get into the business because they were business people, or because they love managing lots of staff. You usually get into business because you love food, or you love hospitality," said Fredette. "We want to get restaurateurs to not have to be CIOs or CFOs. We want them to be able to just do what they love."

Don't Underestimate the Value of Soft Skills Training When It Comes to Attracting Great Talent

Modern Restaurant Management· 4 December 2018
You simply cannot hire around the soft skills gap. No matter how much an organization may focus on the importance of soft skills behaviors at every step of the hiring process, the fact is that the majority of new young talent is lacking when it comes to soft skills. This is simply what it means to be inexperienced in today’s workplace! Soft skills have become less and less a focus in education at all levels and the weight is on employers to make up for the difference once young employees enter the workforce.

The Importance of Employee Scheduling (Infographic)

Modern Restaurant Management· 4 December 2018
When it comes to running a successful business, finding the right employees is only half the battle. You also need a system in place to retain your employees.

Fast, Friendly and Fresh: Meeting the Demands of Next-Gen Quick Service Restaurant Guests

Hospitality Technology Magazine· 4 December 2018
The restaurant industry is making big moves to transform the customer experience and to meet the demands of what according to Deloitte Consulting, is the “next-generation customer.” Quick Serve Restaurants (QSRs) are moving toward providing consumers with a frictionless experience, a concept in which buyers and sellers get connected in ways that provide consumers with the facility to find products and/or services they want to purchase instantly while removing those steps in between that either don’t add value to the experience or which negatively impact the shopper.

FAT Brands Acquires Yalla Mediterranean

Hotel F&B· 4 December 2018
FAT (Fresh. Authentic. Tasty.) Brands Inc. (“FAT Brands” or the “Company”) completed the acquisition of Yalla Mediterranean, a Los Angeles-based chain specializing in authentic, healthful Mediterranean cuisine and environmentally-friendly operations. With the acquisition of Yalla Mediterranean, FAT Brands franchises more than 300 restaurants worldwide and has over 300 additional restaurants under development in 32 countries, with annual system-wide sales greater than $300 million.

QSR Automations and Google Integrate DineTime Restaurants to Reserve with Google

Hospitality Technology Magazine· 4 December 2018
QSR Automations, a provider of kitchen automations and guest management solutions, has collaborated with Google to integrate DineTime, a reservation management platform, to Reserve with Google.

Cushman & Wakefield Acquires Colicchio Consulting

Hotel Online· 3 December 2018
Cushman & Wakefield has announced that Phil Colicchio and Trip Schneck, co-founders and principals of Colicchio Consulting, have joined the firm. The acquisition of this team is in recognition of the significance of elevated food, beverage, and entertainment concepts across North America.

The Server Makes All The Difference

Hotel F&B· 3 December 2018
Having just having completed a one-week business trip to Las Vegas, I'm coming off what any fellow hotelier may recognize as a 'service high' - that feeling of wonder and admiration for a job done far beyond what anyone would deem well done.During the span of four full days on The Strip, I enjoyed fourteen different eating occasions, all in hotel-based establishments and all excellent. It is a remarkable credit to our F&B leadership and teams to deliver an incredible string of successes. When you think of the planning, costing, supply chain requirements and delivery that could have come up short, the mind boggles.But what struck me the most is the value-add brought about by the servers. In most every dining experience, the server was an integral part of the overall impression.

Top Nine Termination Mistakes Made by Restaurants

Modern Restaurant Management· 3 December 2018
The hospitality industry is plagued by high turnover rates. While having an employee quit can be difficult, firing an employee is even more complex and can open you up to a lawsuit. So how do you minimize risk?


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