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  • Members Only: 2018 HFTP Compensation and Benefits Report

    By Tanya Venegas, MBA, MHM, CHIA. Results to the biannual survey conducted by Hospitality Financial and Technology Professionals (HFTP). Information includes data on compensation and benefits trends for finance and technology professionals in the club and lodging industries.

  • Countdown to Opportunity: The Club & Hotel Controllers Conference 2018

    Written By: Laura Resco, official event guest blogger for the HFTP Club and Hotel Controllers Conference 2018 - One of the most important jobs of a graduate student is to produce original research that furthers the existing knowledge within an industry.

  • Primary Club Metrics

    Survey results identify which metrics are most often used to determine performance. By Agnes DeFranco, Ed.D., CHAE; Tanya Venegas, MBA, MHM, CHIA; and Amanda Belarmino

  • Job Description Template: Club Accounting Positions

    The HFTP Americas Research Center has developed example job descriptions for club accounting positions. The process involved reviewing sample job descriptions, and compiling the information into standardized job descriptions.

Are Your Customers Coming Back for More?

Modern Restaurant Management·19 September 2018
There's a sushi place a friend of mine loves like crazy. She says it's similar to every other Japanese restaurant in her town, except for one thing: "Every plate is little work of art."

Four Cost-Effective Ways to Update Your Restaurant's Image Right Now

Modern Restaurant Management·19 September 2018
If you haven’t updated your restaurant in several years, now may be the perfect time for a mini facelift to avoid getting dinged in online reviews.

Sign At Your Own Risk: Critical Lease Provisions to Negotiate or Avoid

Modern Restaurant Management·18 September 2018
Negotiating a retail lease is one of the most critical stages in the life of a restaurant. Each lease presents its own distinct issues and challenges; failing to have significant attention to detail can inadvertently result in an unsuccessful business or impede your growth; one oversight can destroy your succession plan or exit strategy.

Fine Dining Marketing Framework (Infographic)

Modern Restaurant Management·18 September 2018
Consider the following statistics about fine dining restaurants. Since 1987 the share of consumer spending on live experiences and events relative to total U.S. consumer spending increased 70 percent. 80 percent of Millennials want to know more about process and origins — how their food is grown and where it’s sourced. 81 percent of consumers search for restaurants through mobile apps and 75% make decisions from their search results.

Introducing: The New Modern Restaurant (MRM) magazine

Modern Restaurant Management·17 September 2018
To better reflect who we are and where we are going, Modern Restaurant Management (MRM) magazine launched our updated website at Our goals were to maintain a timeless, easy-to-read and navigate website while, capitalizing on our strengths.

The Seven Hiring Habits of Highly Effective Restaurant Owners

Modern Restaurant Management·14 September 2018
One of the most challenging aspects of running a restaurant is managing the workforce. In a booming economy, restaurants face competition from other employers who are willing to bid up wages and benefits. Restaurant owners also face twin legal dangers from heightened public awareness of sexual harassment claims and from an explosion in the number of immigration raids.

Scanning the Horizon: What the Hospitality Industry Needs to Know About Biometrics

Modern Restaurant Management·14 September 2018
Biometric data (fingerprints, retina scans, voice recognition, etc.) are used to identify an individual using that person’s unique biological characteristics. No longer a thing of the future or portrayed in an episode of “Mission Impossible,” private companies and the government collect and use biometric data for a variety of reasons.

According to a Recent Study/Survey ... Mid-September 2018 Edition

Modern Restaurant Management·14 September 2018
This edition of Modern Restaurant Management (MRM) magazine's "According to ..." research roundup features the Good Food 100 Restaurants, fast food foot traffic in NYC, the top signs of a foodie, Mexican food trends, how the combination of 5G, AI and IoT is set to change the Americas and the appeal of natural cork.

The Problem of Waste in Hospitality

Modern Restaurant Management·14 September 2018
The impact that waste is having on the environment has been heavily covered by the media, and the public is more cautious and concerned about the matter as a result. This attitude reflects in their buying habits, and consumers want to see businesses doing more to manage their waste.

Five Flooring Considerations for Commercial Kitchens

Modern Restaurant Management·13 September 2018
The flooring in commercial kitchens is subjected to some of the harshest daily punishment, from exposure to hot oil splatter and extreme temperature changes, to continuously moist conditions, dropped metal pans and ongoing foot and cart traffic. Additionally, commercial kitchens are some of the most regulated of all industrial environments and the flooring is regularly scrutinized by visiting health inspectors.

Eye of the Storm: Hurricane Preparedness to Safeguard Your Restaurant

Modern Restaurant Management·12 September 2018
The experts at Steritech offered advice for businesses for hurricane preparation and recovery. Facilities In the event that your facility is advised to close, it is important that you, your employees and guests follow evacuation orders to protect your safety. Below are a few additional steps that may help you protect your facility and your food in the event of significant storm damage.

Modernizing Your Vintage Diner

Modern Restaurant Management·12 September 2018
Ah, the 1950s style diner: where servers sometimes glide around on roller skates, milkshakes flow freely, and the music carries us back to a simpler time. These types of diners serve up more than just burgers and fries; they also wheel and deal nostalgia. Yet in the age of new “farm-to-table,” organic, and other modern and trendy restaurants, diner owners may wonder if they still have a place in the restaurant industry.

Case Study: Create a New Kolache and Build Buzz

Modern Restaurant Management·11 September 2018
Three things on every restaurant chain's To Do list: create big media buzz, build greater brand awareness and have increased customer engagement and sales. Houston-based bakery café chain The Kolache Factory was able to meet all three objectives through its recent online “Create a New Kolache Contest." The nationwide contest asked customers to submit ingredients for a new flavor of kolache. (For those unfamiliar, a kolache is a Czech pastry filled with meats, cheeses and fruit.)

F&B Legal Roundup - August 2018

Modern Restaurant Management·11 September 2018
Pooja S. Nair, a litigation attorney at TroyGould PC in Los Angeles, compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine.

MRM Franchise Feed: Smoothie King's 1,000th and Fazoli's Three Decades of Service

Modern Restaurant Management·10 September 2018
Smoothie King Opens 1,00oth Store Smoothie King celebrated the opening of its 1,000th store at 1325 E. Belt Line Road in Richardson, Texas. “This is an incredible milestone in our company’s history and in our journey to inspire people to live healthy and active lifestyles,” said Wan Kim, Smoothie King owner and CEO.

Resources for Restaurant Owners

Modern Restaurant Management·10 September 2018
The internet offers an endless source of information for those who know where to look. But with our crazy schedules and overflow of information, it becomes difficult to separate the wheat from the chaff. This is a quick guide about the different resources at hand for restaurant owners to educate themselves and discover new technologies, new processes and interesting trends.

Coffee's Cultural Appeal and the Peanut Sensor

Modern Restaurant Management·10 September 2018
Elevating Coffee Education In June, S&D Coffee & Tea invited 18 smallholder farmers to take a deeper dive into post-harvest processing—a crucial step when it comes to the development of coffee flavor and quality. They learned firsthand about general processing knowledge, processing technology, good practices and quality assurance for the main processing methods. S&D has been working closely with the Coffee Quality Institute (CQI) to offer the Q Processing Program™ to coffee producers who would not otherwise have access to this level of coffee education.

Should Your Restaurant be Catering More for Vegans?

Modern Restaurant Management·10 September 2018
Veganism has enjoyed a rapid change over the last few years, thanks to an increase in contributing concerns: the environment, for one, as well as our overall health. In fact, veganism has become popular enough to be deemed a trend, but is it here to stay?

Practical and Useful Examples of How to Use Instagram Stories

Modern Restaurant Management· 7 September 2018
When it comes to using social media, there is a whole lot of advice out there, but not as much regarding the practical application of that advice. For example, people will advise you that you have to have an Instagram page for your business. They’ll tell you to use features like Instagram Stories as well.

Hospitality Serves Up Thousands of Wage and Hour Claims

Modern Restaurant Management· 6 September 2018
Wage and hour disputes have rapidly increased for U.S. restaurant employers. In 2017 alone, the U.S. Department of Labor (DOL) took over 7,000 hospitality wage and hour claims, recovering more than $483 million in back wages for employees. That’s nine times more than any other industry.

Riesling: The Sommelier's Best Friend

Modern Restaurant Management· 5 September 2018
Amanti Vino, a wine, beer and specialty spirits shop located in downtown Montclair, New Jersey has now expanded to Morristown at 60A South Street. The store specializes in small production wines, craft beer and artisanal spirits from around the world at all price points. Additionally, each location features a classroom for private events and wine education classes and an outdoor, three-season Vinoteca.

DoorDash Delivering Across Florida and Child Prodigy Chef

Modern Restaurant Management· 5 September 2018
Largest Launch in DoorDash History In the largest launch in company history, DoorDash is now available in 60 cities across the state of Florida, delivering from more than 3,000 local restaurants.

Leasing Nightmares: The Dangers of an 'Open Relationship' with Your Landlord

Modern Restaurant Management· 5 September 2018
Note: Blackacre LLP is a boutique fixed fee real estate law firm with a restaurant leasing specialty. From its experience serving as counsel to numerous restaurant clients, Blackacre’s attorneys know that a good lease is crucial to a restaurant’s success, while a bad lease can doom an otherwise successful restaurant to failure.

Guest Vulnerability and POS

Modern Restaurant Management· 4 September 2018
You may not think about it this way, but the guests who enter your stores and pass through your drive-thru lanes bring you more than money and huge appetites. With every transaction, they could be turning over to you their names, email and physical addresses, birth dates, bank account information and their credit card numbers, in essence their identities and their financial well-being.

What You May Not Know About Reasonable Accommodation for Restaurants

Modern Restaurant Management· 4 September 2018
Restaurants are required under Title I of the Americans with Disabilities Act of 1990 (the “ADA”) to provide reasonable accommodation to qualified employees or applicants for employment with disabilities. While most restaurants have a general understanding of this regulation, many are surprised about the specifics of the law and what it means for them when running a business.

How Brand Ambassadors Can Transform Your Restaurant's Culture

Modern Restaurant Management· 3 September 2018
A great brand ambassador is an employee who raves about your restaurant even when they aren't on the clock. They can't wait to tell their family and friends about a new item on the menu. They bring their kids to eat at the restaurant - even when they don't work there anymore. Anyone who faces the customers, whether an employee, broker or franchise owner, is a brand ambassador. But not everyone can do it well....


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