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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.

Getting Bums on Seats - A Brief Guide to Marketing Your Restaurant Online

Big Flavour · 2 March 2018
Marketing your restaurant online is a lot easier said than done. In London alone there are a staggering 18,262 restaurants listed on Tripadvisor. So, how do you ensure your business stands out from the crowd?Working with restaurants across the UK, our friends over at Big Flavour are a specialist digital marketing agency for the hospitality industry. They have put together a brief, but comprehensive guide for restaurant owners looking to market themselves online and ultimately get bums on seats.So, without further ado, here's a quick run down on some of the most important DOs and DON'Ts to get your business off to a running start:DOsEnsure you have full ownership of your online assets. These include your domain name, your website, your business listing on Google and your social media accounts.Take the time to respond to individual reviews on TripAdvisor and Google, particularly if they are negative. Potential customers are more likely to see past the negative review if you have taken the time to listen and respond in fair and considered manner.Invest in a professional photo shoot for both your food and your restaurant. These photos showcase the experience your customers have when dining with you and can be used across your website and social media.Capture your customers' data. For everyone that comes into your restaurant, it is important that you are able to gather email addresses via the BLACKBX portal or by asking them to sign up by leaving their details after their meal. This allows you to encourage return custom and generate loyalty.Offer your customers the ability to book via your website. People are more likely to book if all that is needed is is a few clicks of a mouse.Use social media to tell your restaurant's story. Talk about your food and the inspiration behind it. Talk about your ingredients and where they have been sourced. Talk about your staff and the roles they play. This all gives potential customers a flavour of the experience you offer and helps set you apart from your competitors.DON'TSRely on just a Facebook page to showcase your business online. This is no substitute for a well built website.Neglect your website. This is your virtual shop front and its content should be continually updated based on seasonality and your latest offers. It is therefore important that you have the ability to make these changes easily yourself.Leave your website unoptimised. By adding relevant keywords to your website, you can ensure your website appears above your competitors in search engine rankings.Use third party voucher websites, which demand substantial discounts and incur hefty commissions without offering the same discount to your existing database first (minus the commissions!). Sending out an offer via an email to your database of customers or a post on Facebook to your fans can help increase margins.Forget to update opening hours across your website, Facebook page and Google business listing, especially around Christmas and New Year.Last Words of AdviceAnd last, but certainly not least, forget to check out Big Flavour's website for more insight on how to market your restaurant online and get in touch if you want to find out more about how they can help your business.

Making the Most of Briton's Habitual Dining Patterns

Smart Hospitality Supplies · 8 February 2018
Recent reports have shown that delivery services such as Deliveroo are boosting the UK economy by an astonishing PS372 million per year. Reaction to this has been widespread concern over the future of out-of-home dining. In spite of this, the NPD has revealed that the out-of-home market has also grown by 6.6% in the past two years. Evidence suggests that consumers patterns are changing to ensure that they know that if they eat in a certain place, then they will get what they want.Habitual dining visits accounts for PS12.6 billion of all of the out-of-home consumer spending every year. The director of foodservice in the UK for NPD, Cyril Lavenant explains: "with so much choice for eating out, customers should be 'promiscuous' and never settle for a favourite. However, nearly one in four of us are happy to go on 'autopilot' as long as we get good pricing, convenience and the right customer experience. The value of that 'autopilot' business is close to PS13b - or nearly one-quarter of the sales value of the entire British foodservice industry." This type of dining has grown at more than twice the speed of the total out-of-home spending, by 13.4% in the past two years, compared to the 6.6% of the total dining-out spend. This is on top of the growing list of chain restaurants showing declining profits - with more convenient, local eateries in favour with Millennials. It is clear that the British Hospitality industry needs to capitalise on this growth.It just so happens that there has been a huge push in recent weeks for the hospitality industry to endorse technology and loyalty schemes. This is all linked to the same idea in giving the consumer the best experience possible so that they consider your restaurant a good place for them to go for their next meal. The inclusion of chatbots and AI managed services to take bookings and reservations are soon to become a regular occurrence within the industry in the not too distant future. Technology can also allow for a personalised experience where customers behaviours can be learned allowing for repeat business to become an even more fruitful experience.If customers are tending to go back to places that they know are good, it is clear that customer experience should be the focus of all businesses within the hospitality industry. Customer experience isn't just based on the food, in which you should already be extremely confident in. It has to do with the customer service and the atmosphere as well. Ensuring that when the customer sits down they feel comfortable and that they are in a quality environment. Creating the perfect atmosphere from the moment that the customer walks in and sits down is proven to set the scene and improve their experience from then on in. Handing them a carefully selected and bespoke menu cover as soon as they sit down is a perfect way to illustrate the quality of the establishment and acts as a way to break the ice, putting the customer at ease instantly.Considering each aspect in which your guests will come in to contact with is proven to inspire them to come back and dine with you again. With this type of thinking becoming more commonplace within the industry it is pertinent to the businesses' success that they focus their efforts towards quality rather than margins. This will ensure loyalty and, in turn, boost the turnover and profits of the business for long-term success rather than instant and limited success.

New Edition of Planning and Control for Food and Beverage Operations Textbook Reflects Industry Trends, Technology Updates

Educational Institute ·26 January 2018
The ninth edition of Planning and Control for Food and Beverage Operations is now available from the American Hotel & Lodging Educational Institute (AHLEI). Written by Jack D. Ninemeier, Ph.D., this essential management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food and beverage operations in restaurants and hotels. The book explores how planning and control functions can help operations work smarter, compete for greater market share, and provide value to guests.New to the ninth edition is a chapter feature called "Advice from a Mentor," which poses questions and provides answers related to big-picture issues such as career decisions and business philosophies, as they apply to content covered in that chapter. There are two new sections related to buffets, salad bars, and other self-service venues; and a new section on inventory management methods such as just-in-time purchasing systems and supplier-managed inventory systems.Each chapter has been updated to reflect the latest technologies and how they affect planning and control processes and procedures. Examples include the use of cloud-based budgeting systems, self-service kiosks and handheld server terminals, automated beverage control systems, and the role of social media in employee recruitment. In addition, content concerning financial statements has been revised to comply with the most recent Uniform System of Accounts for the Lodging Industry.Planning and Control for Food and Beverage Operations, Ninth Edition, is used in college and university hospitality management programs worldwide and is also available as part of AHLEI's online distance learning program.

McCain Foodservice releases official 'What's Hot' report containing top trends for 2018

McCain Foods Ltd ·17 January 2018
To mark the start of a new year, McCain Foodservice has unveiled a new report looking ahead to 2018. Turnover in the food service sector is set to slow amidst continued consumer uncertainty as Brexit draws ever closer. With this in mind, it's vital that food providers stay ahead of the curve.Jo Simmons, McCain Foods senior brand manager, explains: "As new trends come and go, changes to what consumers eat, where they eat, and how they eat take place. Operators take influence from fresh new cuisines, bold new flavours make it on to menus, and new dining options emerge. Technology also has a big influence."With so many changes happening it can be hard to pick out the opportunities that will work for your business, and those that will make headlines and then disappear, so we've rounded up a few of the key ones that we believe can help caterers stay hot and ahead of the competition in the next year."Here's a few headline trends that they see on the horizon in 2018:Value Scrutiny: Value for money will be increasingly important as consumers scrutinise their spending decision. This doesn't necessarily mean that consumers are continually chasing the cheapest option. Instead, they want hearty portions, great value food and excellent standards of service.Convenience: 2017 saw a 6% rise in quick-service lunch visits, and this trend shows no signs of slowing. As the rise of home delivery shows, convenience is central to our busy lives. Making it as easy as possible for diners to get a great meal quickly and easily will be a key growth area across the industry this year.Technology: 40% of 25-37 year olds prefer ordering food on their phones to table service, whilst 67% will spend more on their phones than when ordering in person. Our phones and tablets are now ever-present in our lifestyle habits. Finding ways of integrating the latest tech into a traditional foodservice industry could see businesses sink or swim.Informality When dining in consumers view eating as an opportunity to socialise, catch up and take a break from the business of modern life. To provide for this, many venues are seeing success by creating a more casual dining environment. Food that's easy to share, communal seating, and 'pay first, leave whenever' approaches to service are all trends that will be hot in 2018.Indulgence, Foodie Culture, Provenance & Sustainability, Meals that Look as Good as they Taste and Healthy Eating are other key trends that you can read about more in the report.

Fourth Reveals Top Hospitality Industry Trends for Restaurant Operators in 2018

Fourth USA Inc. ·12 January 2018
NEW YORK -- Fourth, one of the world's leading hospitality operations platforms, today revealed its top industry predictions for 2018. With mounting pressure on hospitality leaders to decrease operating costs, improve customer service, and ultimately, maximize revenue, Simon Bocca, COO, Fourth, predicts that 2018 will be a year marked by immense operational changes within restaurants of all sizes driven by the deployment of modern technologies."The pace of technological change over the last several years has been remarkable, but we've observed that hotels and restaurants still struggle to create an integrated tech framework that automates what can be automated, and provides reliable, comprehensive insights into key performance indicators across every division of the business," said Bocca. "With food, drink and labor costs increasing rapidly, and competition both for the guest dollar and the best talent tightening, the smartest leaders will be looking to properly leverage their technology to support their business goals. They will be looking for 360-degree insights by integrating data silos into one central reporting hub, enabling data to be seen in context and thus rendered significantly more meaningful."Fourth's 2018 predictions are as follows:Machine learning will improve forecasting to improve the customer experience. Machine learning automates and streamlines correct demand forecasting so the right inventory and labor are in the right place at the right time to meet demand. Legacy systems base demand forecast only on sales figures from comparable periods a week, month or year ago. However, new technology developments map past sales performance to local weather and local events, like sporting games or roadwork, to provide more accurate forecasts and help restaurant operators ensure they are adequately staffed and able to give guests the best experience.Sustainable business practices will become a priority. Given a renewed focus on a healthy environment, 2018 will see customers put unprecedented levels of pressure on businesses to improve sustainability efforts. Consumers will want to better understand how their favorite restaurants and hotels are reducing food waste, food miles and supporting local growers and producers.Restaurants and hotels will become more accommodating of customers with food sensitivities and allergies.Approximately 15 million Americans have food allergies, and even more have dietary restrictions, so restaurant operators will begin better accommodating their guests' needs for accurate nutritional and allergen information, and dishes that cater to those with dietary restrictions. More restaurants will start outlining potential allergens on the menu, and operators at establishments of all sizes will need to share information accurately and reliably for greater customer loyalty and trust.Security concerns will spur action.As data breaches increase in frequency, businesses will become more proactive about customer and personal data security. 2018 will be the year of adopting identity authentication technologies, which will be central to ensuring business data is better protected.For additional industry insight from Fourth, please visit the Fourth blog:

How Shift Work Affects Restaurant and Hotel Workers · 9 January 2018
Boise, ID -- Two-thirds of restaurant and hotel workers say they get less than a week's notice of their shift schedule and 58% have had a shift canceled or changed at the last minute, according to research released today by TSheets.Last minute schedule changes are something shift works are very familiar with and this can lead to many issues for employees.42% say these last minute changes have cost them money on their paycheck, 20% have had to find last-minute childcare, and 30% have missed an important family or social event.It's no surprise then that 94% say it's important for employers to compensate employees when shifts are moved or canceled last minute."Business owners need to understand the struggles their employees have working shifts," said Rieva Lesonsky, CEO of GrowBiz Media and "Once they recognize the challenges, it's important to do everything they can to combat them and provide solutions--and make them feel valued. This will help increase productivity and reduce turnover."New legislation in Oregon, New York City, Seattle, and several cities in California seeks to address some of these issues.More Info: For any question about the data from TSheets for your own analysis, please contact Patrick Adcock or Stephanie Jeneson.Citations: If you would like to cite these survey findings please attribute the research to TSheets with a link to as the source.Methodology: TSheets commissioned Pollfish to survey 1,000 U.S. employees aged 18+, between September 22 and September 23, 2017. Of the 1,000 respondents, 173 work in health-care. Their questions to the following answers are below:--- Full data available below ---Before you start a new shift schedule, how much notice does your employer give you of what your schedule will be?66% of restaurant and hotel workers get less than a week's notice of their shift schedule.Just 12% of restaurant and hotel workers get at least 2 weeks' notice of their shift schedule.How would you describe the notice your employer gives before releasing a new shift schedule?60% of restaurant and hotel workers say their employer doesn't always give them enough notice of their weekly shift schedule.Have you ever: Been told when you arrive at work that your shift has been canceled or changedBeen told on your way to work that your shift has been canceled or changed Been told the night before that your shift has been canceled or changed None of the above58% of restaurant and hotel workers say they have had a shift canceled or changed at the last minute.39% of them said it has happened "the night before"22% of them said it has happened "on the way to work"30% of them said it has happened "when arriving at work"How important is it for employers to compensate employees when shifts are moved or canceled at the last minute?94% of restaurant and hotel workers believe it's important for employers to compensate employees when shifts are moved or canceled at the last minute.When your employer changes your work schedule at the last minute, have you ever:When shift schedules are changed at the last minute:20% of restaurant and hotel workers have had to find last-minute childcare28% of restaurant and hotel workers have had wasted money on travel expenses43% of restaurant and hotel workers have received less income20% of restaurant and hotel workers have missed a payment due to lost income33% of restaurant and hotel workers have missed an important family or social event14% of restaurant and hotel workers have quit or threatened to quit their job2% of restaurant and hotel workers have posted a negative comment on social media38% of restaurant and hotel workers have complained to coworkersDoes your typical weekly shift pattern make it easier or harder to do the following?Eat wellExerciseSee familySee friendsPursue hobbiesSchedule appointmentsSleep well69% of restaurant and hotel workers say their shift pattern makes it harder to exercise66% of restaurant and hotel workers say their shift pattern makes it harder to see friends66% of restaurant and hotel workers say their shift pattern makes it harder to see family65% of restaurant and hotel workers say their shift pattern makes it harder to pursue hobbies63% of restaurant and hotel workers say their shift pattern affects their sleep59% of restaurant and hotel workers say their shift pattern affects their dietHow much control do you have over the days and times that you work?19% of restaurant and hotel workers say they have no control over the hours they work.Just 9% say they can choose which shifts they work.The remainder said they can express a preference and this may or may not be taken into consideration.How many years have you been doing shift work?16% of the sample had been doing shift work for more than 10 years.11% of the sample had been doing shift work for less than one year.Where do you see yourself in 10 years' time?25% of restaurant and hotel workers say they want to be working shifts in 10 years' time.63% of restaurant and hotel workers say they do not want to be working shifts in 10 years' time.

Cal Ripken, Jr. Announced as Guest Speaker at the 2018 Inspire User Conference and Executive Summit

Agilysys · 3 January 2018
ALPHARETTA, GA. -- Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced that baseball's "Iron Man" Cal Ripken, Jr. will be a guest speaker at the upcoming Inspire User Conference and Executive Summit, hosted annually by Agilysys. The industry-leading event designed to help attendees build guest loyalty, grow revenue and learn how to protect their technology investment with new Agilysys products and capabilities, is always popular with Agilysys customers.Cal Ripken, Jr. broke Lou Gehrig's consecutive-games-played record of 2,131 games by more than 500 and shattered many other professional baseball records during his 21 seasons. He will deliver a presentation filled with stories from his career showing how perseverance, endurance, and everyday work ethic are essential elements in the business world as well as on the baseball field. As one of the most popular athletes of his generations, Cal Ripken, Jr. inspires audiences everywhere to achieve their own brand of success.The three-day event will feature a wide variety of interactive and educational sessions, covering how customers can gain a competitive advantage using technology solutions that help transform, manage and grow their business. Hospitality professionals and industry thought leaders from a variety of backgrounds will share their insight on how to increase revenue and create stronger connections with guests and partners. The event will also include an Executive Summit, a golf event on Sunday, January 28, and a series of pre-conference product training sessions for Agilysys users."We are excited to have a sports icon of Cal Ripken, Jr.'s caliber as a guest speaker at Inspire," said Robert Shecterle, Director of Marketing at Agilysys. "Cal truly is the personification of leadership, commitment and excellence, and we believe he will deliver an inspirational and thought-provoking presentation to our audience. His keys to success are based on personal experiences and founded in an uncompromised work ethic, and he will be a wonderful addition to our event."In addition to his world-famous baseball career, Ripken authored several books on sports and parenting and his autobiography is a New York Times bestseller. He visited tsunami- and earthquake-ravaged towns and ran baseball camps using baseball as a good will bridge. Cal has also promoted teamwork and cross-cultural communication to Japan, resulting in him being named as a special envoy for the U.S. State Department. Cal Ripken Jr. will deliver his presentation on Tuesday, January 30th of Inspire 2018 at 11 a.m. P.T.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: MediaRobert Shecterle, Agilysys, Inc., 770-810-6046, Robert.Shecterle@agilysys.comInvestorsRichard Land, Norberto Aja or Jim Leahy, JCIR, 212-835-8500,

How to Achieve Success with Next-Generation Hotel and Restaurant Technologies

Starfleet Research · 4 December 2017
Starfleet Research has announced the availability of two new Smart Decision Guides on next-generation hotel and restaurant technologies. These authoritative "must read" resources are: The 2017 Smart Decision Guide to Restaurant Management and POS Systems and The 2017 Smart Decision Guide to Hotel Property Management Systems.Both Smart Decision Guides are now available for complimentary download by hotel general managers, restaurant operators and other hospitality IT decision makers.Independently produced by Starfleet Research, the leading provider of best practices IT market research for the hospitality industry, the new editions of these popular titles serve as invaluable resources for hoteliers and restaurateurs seeking to implement next-generation solutions to drive performance improvement. In a survey conducted last month, 90% of the industry practitioners who downloaded one or more Smart Decision Guides rated the resource(s) as either "valuable" or "extremely valuable" in the context of their current research objectives.These Smart Decision Guides run 45 pages in length and have been completely revised and expanded from previous editions to reflect the latest market trends, guest behaviors and technological innovations. Both resources offer a roadmap for success for decision makers and influencers looking to leverage next-generation hospitality solutions to their advantage.Restaurant Management and POS SystemsAccording to The 2017 Smart Decision Guide to Restaurant Management and POS Systems, 79 percent of restaurant operators believe that advanced technologies hold the key to addressing many of their current challenges. At the forefront of these technologies are next-generation restaurant management and point-of-sale (POS) systems.Among the key findings of the new research:95 percent of restaurant operators view the ability to improve guest satisfaction and the quality of the guest experience as one of the biggest benefits one can expect to gain with the right restaurant management and POS system89 percent of restaurant operators cite the need for driving increased operational efficiency, including staff productivity, and reducing inventory waste as a key success factor78 percent of full-service restaurants, and 62 percent of quick service and fast casual restaurants achieved "significant" or "dramatic" improvement in both operations and revenue performance after deploying a next-generation restaurant management and POS systemNearly one-quarter (24 percent) of restaurant operators who have not upgraded their core restaurant management and POS system within the past three years plan to do so in the next 12 months.For most restaurants, the return on investment can be measured in terms of cost reduction, which is largely a function of increased staff productivity and resource utilization. It can also be measured in terms of revenue growth. This is largely a function of improved guest satisfaction and, in some cases, faster table turn times -- and, in certain venues, the ability to reach and serve a larger number of guests simultaneously. Additional selling points include the ability to improve financial performance with advanced inventory and labor management tools and better performance reporting capabilities.The resource can be accessed here.Hotel Property Management SystemsThe 2017 Smart Decision Guide to Hotel Property Management Systems highlights a number of emerging trends, including recent enhancements in analytics and reporting capabilities that are allowing hoteliers to generate more and better insights from their mountains of guest and operational data. It also emphasizes the importance of technology interoperability and data integration.Among the key findings of the new research:23 percent of hoteliers who have not upgraded their PMS within the past three years plan to do so in the next 12 months89 percent of hoteliers believe that hospitality technologies are key to not only addressing many of their current challenges but also to catapulting their businesses to ever-higher levels of operational performance and guest satisfaction91 percent of hoteliers "agree" or "strongly agree" that technology platform interoperability and compatibility is a key success factor for hotel performance improvement96 percent of hoteliers believe that the biggest benefit to be gained with the right PMS is the ability to improve guest satisfaction and the quality of the guest experience87 percent of hoteliers view the ability to generate analytical reports that reveal actionable insights that can help drive performance improvement as a key success factor with PMSThe benefits of a next-generation PMS are multifold. Streamlining operations across the organization and providing better management controls should lead to increased staff efficiency and reduce operational costs. Enhancing Guest Relationship Management capabilities should improve guest satisfaction, loyalty and retention. These improvements should result in increased RevPAR and profitability.Better data integration and accuracy should improve revenue management and channel management capabilities, also translating into favorable financial outcomes. Robust data analysis and diagnostic tools for performing year-over-year evaluations, identifying emerging market trends, analyzing guest behaviors, etc., should generate actionable insights that help drive continuous performance improvement.The resource can be accessed here.Roadmaps for SuccessWith more than a hundred solution providers actively developing and marketing hospitality technology solutions, it can be difficult for decision makers to know where to start with the research and evaluation process. The 2017 Smart Decision Guide to Restaurant Management and POS Systems and The 2017 Smart Decision Guide to Hotel Property Management Systems offer a wealth of strategic guidance, practical advice and roadmaps for success for not only selecting the right technology solution but also for maximizing its value over time while driving continuous performance improvement.These Smart Decision Guides, were independently produced by Starfleet Research, providing for unbiased, fact-based information. Underwriting support for content development and distribution came from the following industry leaders: Agilysys, Infor, Lavu, Linga POS by Benseron, Maestro, Oracle Hospitality, Sabre Hospitality and TouchBistro.About Starfleet ResearchEvery year, Starfleet Research, the IT market research arm of Starfleet Media, benchmarks best practices in technology-enabled business initiatives across thousands of hotels and resorts around the world. Starfleet Media also now publishes two industry trade resources for helping hospitality IT decision makers stay smart and keep current: Hotel Technology News and Restaurant Technology News. To learn more about Starfleet Research, please visit

Intelity Adds Mobile F&B Delivery App to ICE Platform

Intelity ·17 November 2017
Orlando, Fla. -- Intelity is unveiling a new custom store in its award-winning guest service platform, called ICE: Mobile Dining. ICE: Mobile Dining will provide an out-of-room dining experience for guests using their mobile device while they stay at the hotel. Browsing through the Mobile Dining menu, guests select drink or food items and specify their location (poolside cabana, beach chair, etc.) using manual entry, NFC Tag or a QR code. The order is then fulfilled by the kitchen or bar and delivered to the guest by an expeditor."Intelity's new Mobile Dining app creates a more efficient ordering environment for a hotel's poolside or beachside restaurant," said David Adelson, Intelity president and CEO. "This feature cuts labor time in half by eliminating the need to walk out to get an order and then come back to place it in the hotel's system. Our robust notifications will alert hotel staff when an order is placed, so they will not miss a revenue opportunity, while increasing operational efficiencies."Location, Location, LocationA tutorial is built inside the Mobile Dining store to walk guests through the ordering process. Guests can click "Help" to view the tutorial or they can scroll through a carousel of images to instruct them on how they can enter their location.Manual Entry -- Guests text their location (Chair 432, Cabana 32, Chair left of the entrance) to receive their order. The application automatically saves the guests' previous location to make ordering addition items a breeze.NFC Tags -- This inexpensive and easy-to-implement ordering method enables guests to place their NFC-equipped phone next to the NFC Tag to detect the order location.QR Codes -- The device's camera will scan the QR code to make the location known.Intelity will work with each hotel on determining the most efficient way to install the Mobile Dining system."Our customers have been asking us to develop a mobile ordering experience that their guests can engage with outside of their rooms," Adelson said. "Our development team went to work incorporating feedback and requests from several hoteliers with remote outlets. We are pleased to announce that the new Intelity ICE: Mobile Dining system is now LIVE and ready to deploy to any property looking to capture revenues, boost guest engagement, increase satisfaction and drive loyalty."For more information about Intelity's solutions for the hospitality industry, click here.

Bartech Launches New Corporate Website to Showcase Latest Advances in Hotel Minibar Automation and Customization

Bartech Systems International Inc. ·13 November 2017
Las Vegas -- Bartech, a world leader in profit-generating automatic minibar solutions for the hospitality industry, has launched a fully redesigned website aimed at educating visitors on the potential of the latest in automated minibar technology to enhance hotel revenues, guest satisfaction and guestroom design, while reducing expenses. The new website also offers user-friendly navigation, a visually appealing design and detail-rich infographics that demonstrate how automated technology works and how it streamlines hotel operations."With so many hoteliers looking for ways to enhance their revenue-earning abilities, we felt that it was important for us to develop a site that serves as a comprehensive resource for those wanting to understand precisely what automated minibar technology is, how much it costs to implement and how it benefits both properties and guests," said Pierre Agrario at Bartech. "Our new website provides details on solutions that satisfy guest preferences for self-service and instant satisfaction, while reducing the strain on labor resources and making inventory management much more efficient and affordable."The Bartech website also allows hoteliers to narrow their search for the best minibar solution, based on their preferences and specific property needs. Those clicking on the 'Automatic' tab can view and learn more about the latest automatic and semi-automatic minibar options currently available, including the popular DD46, eDrawer and non-refrigerated eTray. Also featured is a 'Traditional Manual Minibars' tab, as well as a section dedicated to BarTouch, a first-of-its-kind web-based application that allows hotels to efficiently track purchases and inventory levels for manual minibars.Bartech's website also features a 'Design-a-Bar' section where visitors can create and customize their minibar design to match a property's unique style and requirements. This allows hotels to differentiate themselves from competitors in a memorable way, while blending the minibar seamlessly into the guestroom aesthetic. Available options include color, material and product type, with Bartech representatives readily available to assist in creating a solution that meets all needs, while maximizing revenue earning potential.To learn more about automated minibar technology and Bartech's latest solutions, please visit

Give your serving staff 360-degree vision! Xn protel Systems to launch Dinggly call-for-service solution at HITEC Dubai

Xn protel · 9 November 2017
Global hospitality management software company Xn protel Systems today announced that it is taking its Dinggly solution to HITEC Dubai on 14th - 15th November 2017. Dinggly makes it easy and economical to extend service area coverage and maximize sales opportunities, by placing call buttons in areas not fully serviced, such as lobbies, gardens or poolside.The Dinggly call for service buttons allow guests to summon service using just the touch of a finger, with their calls being received discretely on the waiter's smart wrist receiver. This means no more arm waving to fight for the waiter's attention, and guests can relax knowing they'll be served promptly and fairly.Imagine if you always knew when a guest was not satisfied? Dinggly can ask guests to rate their experience when they request their bill. A poor rating is discretely alerted on the supervisor's pager. This provides the opportunity to remedy issues before a guest leaves, thereby maintain customer loyalty and protect online reputation.For serving staff, it means they no longer need to have eyes in the back of their heads. A dashboard shows how many calls are being made, where from, who is serving and the response times by individual members of staff. It even allows waiting staff to 'grab' calls for themselves, which prevents multiple staff converging on one call.Dinggly is unique because every button and every receiver is connected to the cloud. It also uses the very latest Pager Topology, which uses cellular communications (A WiFi version is also available). Emmanuel Clave, Vice President GCC & India, Xn protel Systems explains, "We call our cellular solution VLR (Very Long Range), because it is possible to place a call in, say, Vietnam and pick it up in the United Kingdom. While that is an unlikely scenario, it does show how cellular communications represent a huge step forward for this technology.Emmanuel continues, "It also means that for large hotels and restaurants it avoids 'dead zones' associated with WiFi. As long as there is a cellular signal the pager receiver will get the message, whatever the distance!" To find out more about Dinggly stop by stand 113, or see what Xn protel are doing at HITEC Dubai at

The Valero Grand Suites by Swiss-Belhotel opens with Xn protel's xnPOS and protel PMS solutions

Xn protel · 8 November 2017
The Valero Grand Suites by Swiss-Belhotel is a 31-storey condominium hotel that has been perfectly designed to exude beauty, elegance and style. It is managed by Swiss-Belhotel International, which was founded in 1987 and has its corporate office in Hong Kong. The company is recognized as one of the world's fastest-growing hotel management groups, and provides professional expertise and management services for hotels, resorts and serviced residences.protel PMS is an internationally proven, feature rich hotel property management system that's trusted worldwide by over 14,000 customers. It seamlessly connects to all the other systems needed and helps enable hotels to empower staff, increase profits and support the growing needs of their business.xnPOS provides comprehensive functionality and scalability that meets the needs of hotel F&B, table service restaurants and hospitality foodservice operations. It has proven workflow advantages to manage guest check transactions, order-entry operations and remote kitchen/bar orders, while also providing seamless integration with hotel PMS, Loyalty/CRM and ERP systems.Matthew Faull, Executive Director & Senior Vice President of IT, ECommerce & Distribution, Swiss-Belhotel International said: "Xn protel's xnPOS and protel software solutions are the preferred choice for our hotels, resorts and serviced residences to easily provide detailed management information and deliver the high standards of guest service, which is the core value of Swiss-Belhotel International.Matthew Faull continues, "We have been working in partnership with Xn protel for five years since our first deployment of protel PMS and xnPOS in Bahrain, and we continue to deploy these solutions across our properties as we open hotels in both existing and new territories. Xn protel has implemented PMS and POS in properties across Indonesia, Bahrain, Australia and New Zealand, and we are delighted to see the successful implementation at the Valero Grand Suites by Swiss-Belhotel in time for its opening."David Lewis, VP Sales - Asia, Xn protel Systems comments: "We congratulate Swiss-Belhotel International on the opening of the Valero Grand Suites by Swiss-Belhotel. We look forward to continuing to extend our relationship, providing open, scalable systems that support the management requirements and customer service focus of Swiss-Belhotel International as they continue to expand into new territories."

Bartech Demonstrates Latest Advances in Hotel Minibar Design and Technology at BDNY 2017

Bartech Systems International Inc. · 7 November 2017
New York -- Bartech, a world leader in profit-generating automatic minibar solutions for the hospitality industry, is set to present hoteliers with the latest in minibar innovation at this year's upcoming Boutique Design New York (BDNY) show. Taking place November 12-13, at the Jacob K. Javits Convention Center in New York City, BDNY attendees visiting booth #364 will have the opportunity to take part in live demonstrations of Bartech's innovative standalone eTray, as well as the adaptive Neotray guestroom tabletop solution, and stylish eDrawer.As a global pioneer of minibar technology, Bartech is renowned for its ability to address virtually any hotel or resort minibar need, and offers a wide array of choices in sensor technology, minibar to server communication, software innovations, and customizable minibar design. With Bartech's wireless eTray for example, hoteliers can offer non-refrigerated products without the need to include a coexisting traditional minibar. Equipped with a module that is directly integrated into the solution's electronics, the eTray's wireless ability substantially increases the possibility of offering retail products at lower prices; making items more appealing to guests while still ensuring a return on investment. Costing only one-quarter of the price of a full minibar, the eTray is ideal for mid-range hotels seeking to promote non-refrigerated products such as bottled water, snacks or souvenirs.Another versatile solution for displaying dry items in the guestroom is Bartech's Neotray, which will also be demonstrated during BDNY 2017. Providing three rows of five sensors to showcase products in a stylish, lockable case, Neotray comes with a transparent lid that can be tailored to reinforce the property's brand with an etched logo. Automatically unlocking upon guest check-in, the Neotray is a cost-effective alternative to traditional refrigerated minibars that can assist in increasing ROI and maximizing operational revenue ."Bartech's latest minibar innovations continue to be a reflection of the industry's shift to providing guests with real-time and more personalized service," said Mario Agrario, president and CEO at Bartech. "We look forward to presenting BDNY attendees with demonstrations of how automated minibar technology provides hoteliers with the ability to affordably meet these guest demands while increasing property revenue."Also showcasing the eDrawer alongside its other solutions, Bartech will also demonstrate how automated minibar technology can be leveraged to not only increase revenue but also enhance guestroom design. Available in any preexisting wood finish and providing a customizable door, the eDrawer is able to accommodate any hotel style or need. As a minibar that is furniture-based, eDrawers are also an ideal solution for guestrooms with limited space. The eDrawer is also equipped with both a dry section and cold cube drawer, allowing hoteliers to offer guests a variety of food and drink options.For more information about Bartech and their comprehensive range of automatic minibar solutions, please visit Booth #364 at BDNY, contact Bruno Agrario at +1 702-335-2318, email or visit

Agilysys Announces General Availability of New rGuest Buy Self-Service Kiosk Capabilities for Cafe and Enhancements to Grab N Go

Agilysys · 4 October 2017
ALPHARETTA, GA. -- Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced the general availability of innovative enhancements to rGuest Buy, the company's groundbreaking self-service kiosk POS solution that extends point-of-sale reach, improves guest service and reduces staff demand. The enhancements for Cafe workflows and a new Grab N Go guest experience are part of Agilysys' continuing dramatic market penetration in food and beverage venues of all types as they move to self-service through guest facing kiosks. rGuest Buy is currently deployed at more than 55 customer sites across the country, including corporate cafeterias at a top five U.S. bank, a top 40 U.S. law firm, one of the nation's largest technology manufacturers, and at a national financial services firm."A growing number of food and beverage operators are looking to guest self-service as a way to improve the overall guest experience, increase service velocity and reduce costs," said Larry Steinberg, Senior Vice President and Chief Technology Officer at Agilysys. "With rGuest Buy, it's easy to deliver a next-generation software-as-a-service (SaaS)-based kiosk solution throughout an operator's enterprise, and these new enhancements support a broad range of kiosk usage and deployment options."rGuest Buy, which was named a Champion in Info-Tech Research Group's 'Self-Service Kiosks Vendor Landscape' report, is an enterprise-class self-service point-of-sale system that offers an intuitive customer-facing order and pay experience. The platform-driven solution allows for easy deployment and management while improving order accuracy, increasing check size and enhancing guest satisfaction. In addition, its rGuest hospitality platform architecture enables rich data integrations with applications delivered from Agilysys, its partners and customers, including with Agilysys' flagship POS solution, InfoGenesis.New Cafe capabilities offer flexible order and pay workflows that can map to multi-station food and beverage outlets. Guests can customize their order through a selection of menu items and related modifiers, and pay through various tender types. The order items route to kitchen stations where chefs can leverage the kitchen video system to manage back of the house operations, while guests are able to track status of their orders via digital displays.Enhancements to Grab N Go functionality include a new guest experience allowing operators to configure the Grab and Go kiosk to show categories and menu item lists with modifier workflows. This makes it easy for guests to navigate and add non-barcoded items to the cart; hot coffee for example, with a modifier selection such as small or large cup.Additional new features of rGuest Buy include:Kitchen display system (KDS) item routing for multi-concept and kitchen stationsKDS item state allowing line-cooks to select & start item preparation from KDS expo vs looking at all tickets in a single stateNested choice groups allowing modifiers to be displayed based upon earlier guest choicesHTML Receipt with 3-Digit digit order number and barcodeSupport for guest facing order status monitorsHybrid deployment with InfoGenesis POS on-premisesFor more information about InfoGenesis POS, visit Agilysys at Global Gaming Expo 2017 at Booth #3800; or visit; or call (877) 369-6208.About AgilysysAgilysys is a leading technology company that provides innovative point-of-sale, property management, inventory and procurement, workforce management, analytics, document management and mobile and wireless solutions and services to the hospitality industry. The company's solutions and services allow property managers to better connect, interact and transact with their customers by streamlining operations, improving efficiency, increasing guest recruitment and wallet share, and enhancing the guest experience. Agilysys serves four major market sectors: Gaming, both corporate and tribal; Hotels, Resorts and Cruise; Foodservice Management; and Restaurants, Universities, Stadia and Healthcare. Agilysys operates throughout North America, Europe and Asia, with corporate services located in Alpharetta, GA. For more information, visit # #Contacts:MediaRobert Shecterle, Agilysys, Inc., 770-810-6046, Robert.Shecterle@agilysys.comInvestorsRichard Land, Norberto Aja or Jim Leahy, JCIR, 212-835-8500,

SAVOR... Chicago Increases Efficiency by 50% with Sertifi

Sertifi · 4 October 2017
SAVOR... Chicago, the exclusive food and beverage provider to the nation's largest convention center, McCormick Place, can now seamlessly, securely, and quickly manage the high volume of contracts and payments that the company collects from their clients.SAVOR... Chicago provides food and beverage services to the 2.6 million square foot campus of McCormick Place. Utilizing Sertifi, SAVOR can now collect event contracts and client payments 100 percent digitally. Sertifi has also enabled SAVOR to modernize and simplify their process of maintaining PCI compliance, so employees are no longer burdened with inefficient fax machines, paper storage methods, and paper shredders.SAVOR... Chicago uses Sertifi Closing Pro+ for its eSignature and online payment technology. The solution has made business frictionless at Savor...Chicago, allowing the company to:Reduce the time spent on contract and payment execution by 50%Schedule automatic reminders to clients for eSignature and payment, allowing more time for sales teams to focus on revenue-generating tasksDigitizes methods of PCI compliance, adding an extra layer of securityThe efficiency and security of Sertifi is celebrated by SAVOR employees and clients alike.Rayva Myles, SAVOR... Chicago's Assistant Sales and Catering Director says, "In the past, a lot of our clients have had concerns about sending credit card information via fax. With Sertifi, they're confident their payment data is protected. Their information is encoded and encrypted, and no one is seeing it who shouldn't be seeing it."SAVOR... Chicago sales and events team members now send all contracts and payment requests through Sertifi's easy-to-use web portal which is custom branded. Clients immediately receive a Savor-branded email enabling them to electronically sign the contract and submit payment details online.In addition to a heightened level of security, with Sertifi's modern methods of PCI compliance, as well as increased efficiency, with Sertifi's digitization of the contract execution process- SAVOR employees now have more time to focus on client relationships.Stephanie Dorsey, SAVOR... Chicago's Regional Director of Finance says, "Sertifi helps employees have seamless relationships with our clients. Automatic reminders reduce follow up time and decrease accounts receivable. This, in turn, increases the time sales teams have available for clients and customer service."Connect with SertifiSchedule a time to talk with Sertifi and learn more about how you can achieve frictionless business like SAVOR... Chicago.About SAVOR... ChicagoAs the Western Hemisphere's largest convention center, McCormick Place welcomes 3 million international and domestic visitors every year. As the exclusive food and beverage provider at McCormick Place, SAVOR...Chicago is very serious about providing an exceptional food experience. SAVOR is backed by the resources of parent company, SMG, the world leader in venue management, marketing, and development.

The Good Hotel opens new terrace

HotelREZ Hotels & Resorts Travel Blog·23 August 2017
The Good Hotel London, one of the capital’s most unique properties, has opened its brand new roof terrace this Summer, adding further leisure opportunities to its already impressive accommodation offering. The hotel is a floating vessel based in London’s Royal Victoria Docks: rooms, reception, bar, restaurant, and meeting spaces all sit atop the water, with many rooms facing out towards the River Thames. Since opening earlier this year, the Good Hotel has operated under a principle of ‘premium hospitality with a cause’, and to that end has supported local businesses and offered training to unemployed people.

AHLEI Publishes New Edition of Hotel and Restaurant Accounting Textbook, Workbook

Educational Institute ·17 August 2017
The American Hotel & Lodging Educational Institute (AHLEI) has published a new edition of Hotel and Restaurant Accounting, by Raymond Cote, CPA, CCP. This introductory hospitality accounting textbook accentuates the relationship between business principles and accounting in hotel and restaurant operations. Students will learn accounting information that can be applied in hotel and restaurant environments.The eighth edition of Hotel and Restaurant Accounting has been significantly revised, incorporating several chapters and two case studies previously included in the author's Accounting for Hospitality Managers textbook and eliminating or combining several other chapters. Every chapter has been enhanced with key terms, definitions, review questions, and practice problems.Hotel and Restaurant Accounting is also a required textbook in several of AHLEI's multiple-course curricula for schools and Distance Learning students, including the 12-course Hospitality Management Diploma, eight-course Hospitality Operations Certificate, six-course Hospitality Fundamentals Program, and five-course Accounting and Financial Area of Specialization.For schools using the textbook, AHLEI also offers a Hotel and Restaurant Accounting Student Workbook. Chapter-by-chapter activities give students additional practice with a variety of hotel and restaurant accounting procedures and transactions. Problems include multiple-choice, true/false, definitions, and computations. Answers are provided in the instructor solutions manual, which is available free with purchase of 10 or more workbooks, by contacting Academic Sales at 1.800.344.4381 or +1.407.999.8100 or

eRevMax wins the 'Bosses Cook-off' at Holiday Inn Kolkata

eRevMax Blog· 7 August 2017
Holiday Inn Kolkata hosted the first edition of Bosses Cook-off on 28th July 2017 and invited the top bosses of select corporates in the city for a cooking competition along with a team of their employees. Our CTO, Udai Singh Solanki received the invitation and decided to participate. He chose a team of 4 members - Aditya Mohanty, Isabella Grundmann and myself, Meenakshii Shivnani, with Udai being the team lead. The theme for the evening was ‘Asian’ and we needed to prepare one main dish live at the venue. So, we brainstormed and decided on a Thai dish – Gai Pad Krapow (Thai Chilli Basil Chicken) with a pickled raw papaya and vegetable salad.

Oracle Hospitality Introduces New Data Science Cloud Services to Help Food & Beverage Operators Optimize Every Sale

Oracle Hospitality · 2 August 2017
Redwood Shores, CA -- Empowering food and beverage operators to convert data into profit, Oracle Hospitality today announced Data Science Cloud Services. With the new services, food and beverage operators gain the ability to analyze key information such as sales, guest, marketing and staff performance data at unprecedented speed - generating insights that lead directly to actionable measures that improve their top and bottom line.The suite includes two cloud-driven offerings - Oracle Hospitality Menu Recommendations Cloud Service and Oracle Hospitality Adaptive Forecasts Cloud Service - currently available to operators worldwide, enabling them to improve up-sell and cross-sell opportunities, and optimize operations, respectively.The new Data Science Cloud Services bring Oracle's renowned machine learning and data-analytics expertise specifically to the food and beverage industry. This, combined with years of hospitality industry knowledge, delivers quick wins for operators, while saving them the significant expense of having to hire their own analysts or invest in a data processing infrastructure. In addition to Oracle technology, Data Science delivers the support of a team of leading data scientists, database engineers and experienced hospitality consultants."Margins are being squeezed in hospitality like never before," said Mike Webster, senior vice president and general manager, Oracle Hospitality. "Labor and food costs are increasing, and competition for the dining dollar is high. With our Data Science Cloud Services, we are giving our customers the ability to be as profitable as possible, by helping them pinpoint cost-savings in each location while optimizing every single sales opportunity to deliver revenue growth."Making Every Sale Count with Oracle Hospitality Menu Recommendations Cloud ServiceOracle Hospitality Menu Recommendations Cloud Service allows food and beverage operators with multiple locations to evaluate their menus and identify enhancements to maximize every sales opportunity. The Data Science service can seek the best possible up-sell or cross-sell options by location or time of day, with recommendations dynamically updating based on customer behavior. Assumptions around cross-sells and up-sells can be analyzed, leading to better understanding of guest behavior and preferences.Speed to value is accelerated, thanks to integration between the Data Science service and the Oracle Hospitality technology platform. Recommendations are available at point-of-service terminals and displayed as localized cross-sells or timed up-sells. Such simplicity enables staff to optimize sales and serve guests without delay or confusion.Predicting Stock and Labor Needs with Oracle Hospitality Adaptive Forecasts Cloud ServiceOracle Hospitality Adaptive Forecasts lets operators better predict stock and labor needs at every location. The service creates a single forecast by item, location and day part, and factors in weather, events, time of day, day of the week and Net Promoter scores. Such forecasting maintains appropriate levels of inventory and staffing in all business scenarios, helping store managers minimize wasted inventory, lower labor costs and, most importantly, ensure an exceptional guest experience.For Oracle Hospitality customers, these Advanced Science Cloud Services complement the self-service data access and reporting solutions that are already available, including the InMotion mobile app that provides real-time access to restaurant KPIs and the Reporting and Analytics 9.0 service that was launched in April 2017.


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