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  • New Global Directors Join the 2018-2019 HFTP Board

    The HFTP 2018-2019 Global Board of Directors was installed during the association's 2018 Annual Convention and introduces new directors Toni Bau, Carson Booth, CHTP and Mark Fancourt. These extensive director profiles give insight into the distinguished professions and personal goals of HFTP's newest association leaders.

  • HFTP Compensation and Benefits Report: 2018 Data on Hospitality Staffing and Compensation

    The 2018 HFTP Compensation and Benefits Survey was released this summer and made available to HFTP members. This is a biannual report that was developed to provide information on salaries and benefits, and to give an ongoing profile of accounting, finance and technology professionals in the hospitality industry.

  • Members Only: 2018 HFTP Compensation and Benefits Report

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

  • Primary Club Metrics

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

Pay-at-the-Table Technology Boosts Safety, Convenience and Satisfaction

Modern Restaurant Management·21 January 2019
Opening a restaurant, and then achieving and maintaining profitability, isn’t easy. In fact, there’s a veritable cottage industry of television shows dedicated to the cutthroat nature of the business. Gordon Ramsay isn’t very forgiving, and diners who spend their hard-earned money can be just as demanding.Offering a quality product is the most obvious goal that restaurants strive to achieve, but with 80 percent of restaurants risking failure in the first five years, success hinges on more than just food. A passion for culinary arts is rarely enough to compensate for a lack of business skills.

MRM Talking With: MK Washko and Shari Drewitt of Better Being

Modern Restaurant Management·18 January 2019
A lot has changed since MK Washko and her wife and business partner, Shari Drewitt, started Better Being as a catering service for New York photographers back in 1994. As technology evolved, so did they and theirembrace of blogging helped them when they eventually opened a take-out shop and a...

How Drones Will Impact Food Delivery Services

Modern Restaurant Management·17 January 2019
The rise of on-demand apps has given rise to a predictable trend: young consumers are ordering food more often than any generation before. Restaurant owners have prioritized offering reliable and efficient delivery services to meet this increased demand.Luckily, the growing popularity of drones might represent an opportunity to stand out among the competition.

Creating Greater Loyalty is on the Menu (Infographic)

Modern Restaurant Management·16 January 2019
QSRs cannot take loyalty for granted as it oftenextends only as far as the next incentive or reward. That advice comes fromAttracting New Customers and Creating Greater Loyalty is What's on the Menu for Quick Serve Restaurants,a study fromThe Media Division of Publishers Clearing House. The organization surveyedmore than 2,600...

App Annie Snapshot: Mobile Trends in QSR

Modern Restaurant Management·16 January 2019
It comes as no surpise that mobile has completely disrupted the food and restaurant industry. In fact, according toAppAnnie's latest data, in 2018 consumers sourced food and drinks throughapps 150 percent more often than in 2016.Furthermore, worldwide downloads of the top five food deliveryapps have grown 65 percentin 2018 vs....

Evolve or Die: The Digital Disruption of the Restaurant Industry

Modern Restaurant Management·16 January 2019
Morningstar believes restaurant operators must take the time to reinvent themselves with respect to changes in consumer eating habits, the advent of new front- and back-of- house technologies, the blurring of lines between on-premise and off-premise salesand supply chain innovations. With counterparts from Pitchbook, they took a closer look at...

The Restaurant Marketing Plan That Has Generated $334,174,807+

Modern Restaurant Management·15 January 2019
We discover Shake Shack's concrete secret to turning traditional restaurant marketing upside down, generating $334,174,807+ in revenue this year alone , Let's drill down into Shake Shack's restaurant marketing plan to see what they did to get a 89,600% return on investment. Best of all, each strategy can be used by your restaurant to massively increase...

Site Selection Secrets for Restaurant Tenants

Modern Restaurant Management·14 January 2019
Location, location, location is often stressed for restaurateurs looking for the right property for a new business (or moving or expanding). And for good reason. As we recommend in our book, Negotiating Commercial Leases & Renewals FOR DUMMIES, your leased premises can make or break your restaurant and you should weigh many demographic aspects when considering leasing a location in a certain area or territory.

Maintaining Halal Integrity in the Supply Chain with Blockchain Technology

Modern Restaurant Management·14 January 2019
Blockchain, beyond the buzz, is a general purpose technology that is widely applicable to food supply chains. Often misunderstood, a public blockchain serves as a neutral arbiter of trust, capable of integrating data from different stakeholders into a single unmodified chain of information. In the food industry, this allows for proof of origin, end-to-end traceability, and even quality assurance of products.

Be SMART: Setting Measurable Restaurant Goals for 2019

Modern Restaurant Management·11 January 2019
The beginning of a new year brings hope and promise to many. It's this time of year when we focus on planning and goal-setting, on making improvements within ourselves and our ventures. For business owners in any industry, the start of a new year can be a "reset" over the...

Patent the Internet of Things (IoT) in the Food Industry

Modern Restaurant Management·10 January 2019
The 'internet of things' (IoT) is revolutionizing how people live and work. Each day, the IoT grows as companies look for even more ways to connect devices with the goal of collecting and reporting data. As a result, the IoT has touched every industry, including the food industry. But what...

Customer Retention: A How-to-Guide for Your Restaurant

Modern Restaurant Management·10 January 2019
There's no doubt that you've invested time, money, and dedication into setting up your dream restaurant or café - so you know keeping your customers happy and giving them a great first-time experience is vital to running a successful restaurant. Customer retention is extremely important because loyal customers will provide...

Modern Greek Sustainability

Modern Restaurant Management· 9 January 2019
With the goal of creating an approachable atmosphere serving traditional and globally inspired Greek dishes, The Kellari Hospitality Group opened Lefkes Englewood Cliffs. Culinary offerings include traditional Greek classics with a savory, modern flavor. Ingredients will be sourced farm-to-table, featuring a fish display flown in daily.

Top Three Restaurant Trends Driving Sustainable Practices

Modern Restaurant Management· 9 January 2019
Part of maintaining a successful restaurant operation requires keeping up with ever-changing trends that are driving the market. Just like in any industry, what is working today may change tomorrow, so staying on top of what consumers want is always a challenge. To complicate things, a lot of the trends...

Go Local: The Secret to Designing Exciting Restaurants

Modern Restaurant Management· 8 January 2019
Here at Black Hound Design Company, we've created the furniture and FF&E packages for restaurants all over the country, including our hometown of Denver, Colorado. From NYC to Atlanta, Chicago to Los Angeles, we've built literally thousands of pieces of restaurant furniture, and custom hotel furniture. As such, we've learned a thing or two over the years about hospitality furniture design.

How Restaurants Can Use Hyper-Local Email Marketing to Gain Loyal Customers

Modern Restaurant Management· 8 January 2019
From grand openings to increasing store traffic on normal business days, targeted email marketing campaigns can be any franchise restaurant’s most effective tool in generating top-of-mind awareness among consumers. Build a Locally-Focused List - Regardless of the design and content in the email itself, the effectiveness of an email campaign depends on the list of recipients. Acquisition strategies for brands, especially restaurants, should center around a lead magnet to draw in the local crowd and convert customers into leads.

The Four Most Common Liquor Licensing Mistakes Restaurateurs Make

Modern Restaurant Management· 4 January 2019
Amidst the dozens of responsibilities that come with owning or managing a restaurant is the relationship between your restaurant and liquor licensing laws. Given that most restaurants try to make alcohol sales account for roughly 30 percent of their revenue, liquor licensing is crucial to the success of a new restaurant. An awareness of the unique challenges surrounding the acquisition of a liquor license should be on the list of priorities for any new restaurateur.

Harnessing the Power of Digital Signage

Modern Restaurant Management· 3 January 2019
As a restaurant owner, particularly in the QSR (quick service restaurant) sector, you are likely to be updating your menu and promotions regularly. Using traditional methods such as printed or handwritten boards can be both labor-intensive and costly, especially if you have multiple locations. As a result, you may be considering switching to digital signage. In plain terms, this means installing digital screens at your location (usually at point of sale), with a robust CMS (content management system) to enable you to create content and manage the display schedule.

Serving Up Kindness: The Importance of Partnering with Nonprofit Organizations

Modern Restaurant Management· 3 January 2019
While serving up delicious cuisine and extraordinary service is imperative to any restaurant’s success, there’s a very important factor that goes into a restaurant’s stature in the community: partnering with nonprofit organizations. Why?

Elevating Restaurant Food Allergy Protocols

Modern Restaurant Management· 3 January 2019
Max McGlinchey, a 19-year-old peanut-allergic college student, died over the summer after eating at a Chinese restaurant in Lancaster, Pennsylvania. As always, Max was careful to ask about ingredients in the meal he was ordering – Beef Lo Mein and an egg roll – to ensure the foods were peanut-free. There was apparently a mistake in the kitchen, as someone either cooked his food in peanut oil or there was accidental cross-contact with peanuts, and Max died from a severe allergic reaction.

Technology and Experiences Will Shape the 2019 Restaurant Industry

Modern Restaurant Management· 2 January 2019
Anyone familiar with retail knows that internet sales are threatening brick-and-mortar stores. However, in the service retail category, restaurants continue to grow and thrive. Along with other service retail, like fitness, tutoring, spas and salons, restaurants have been consistently in demand over the last decade, regardless of technological disruption or...

What Had the Most Impact on the Restaurant Industry in 2018 and Was There Anything That Surprised You?

Modern Restaurant Management·31 December 2018
Modern Restaurant Management (MRM) magazine asked restaurant and hospitalty industry insiders: What do you feel had the most impact in 2018 and was there anything that surprised you? Read on for their insights.

What Changes to UK Tipping Laws Mean for the Hospitality Industry

Modern Restaurant Management·28 December 2018
When you think of tipping, you might consider it something of an American trait. After all, in the States, the act of tipping is a serious business — in fact, it makes up a waiter or waitress’ livelihood. But in the UK, a tip has always been seen as an act of generosity rather than necessity; our serving staff are given a minimum wage, after all, so a tip is often deemed as a reward for notably good service, rather than a given. But with rent costs what they are, minimum wage often just covers the roof over our heads. For food and other necessities, waiters are relying more and more on their tips, echoing the situation of many US waiters.

Five Ways Restaurants Use Technology to Secure Their Business

Modern Restaurant Management·28 December 2018
In today’s world, technology is essential to securing business’ safety, prosperity, growth and good reputation. The restaurant business most certainly is a testament to this. Now more than ever before, technology is incredibly advanced, affordable--one wide-angle camera can cover a larger area that previously required two cameras--and it’s extraordinarily user-friendly. So for restaurants, whether individually-owned or part of a chain, technology provides critical methods to secure a business. Here are five important ways restaurants can utilize technology to meet their security needs.

Holiday Marketing Tips That Will Work All Year Long (Infographic)

Modern Restaurant Management·27 December 2018
When it comes to marketing, You have probably tried everything you can think of to grow your hospitality business. If you’re looking for practical strategies to get new customers during the holiday season and throughout the new year, then you’ll love this infographic.

Single-Item Restaurants, Ugly Produce, Nootropics and Other Trends

Modern Restaurant Management·27 December 2018
This year, the expert culinary team at Food & Drink Resources (FDR) gazed into the crystal ball for restaurant operational trends as well as food and beverage ones. And they expect to see some exciting shifts in 2019. Here’s their list for top trends.


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