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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.

  • Letter from the HFTP Global President: At the End of the Year, We Reflect on the Best of the Year

    As we prepare to transition to the new HFTP Global board at the 2018 Annual Convention in October, I would like to take the time to reflect on my year serving as HFTP Global president.

  • 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.

  • IT Spending in the Lodging Industry Three-year Analysis: 2015–2017

    By Agnes DeFranco, Ed.D., CHAE; Arlene Ramirez, CHE, CHAE; and Tanya Venegas, MBA, MHM, CHIA. PART II: An analysis of IT spending data in the lodging industry based on reporting in the new USALI Schedule 6 — Information and Telecommunications Systems.

Putting the Magic Back Into Your Restaurant

Modern Restaurant Management·20 November 2018
When you experience a moment that is truly magical, you know it. You know it, because you feel it. I recently felt magic when visiting Disneyland. My wife, two-year-old son and I were up way past bedtime waiting in line for a ride for what felt like forever. As we approached the front of the line, exhausted, a kind ride operator asked how our visit was going. When we told him that it was our first visit ever, he smiled and told us that after we rode, we could stay on the ride for a second round.

Holiday Wine Pairing Guide (Infographic)

Modern Restaurant Management·19 November 2018
Celebrating gratitude and good cheer with our loved ones, the reason for the season comes down to giving thanks. Sharing good food enriched with even better drink, the holidays seem to make their own memories. From large family gatherings to close knit Friendsgivings, the right wines can make all the difference.

Using Restaurant Data to Prep for Holiday Rush

Modern Restaurant Management·19 November 2018
All restaurant operators will deal with a rush. It's these times when traffic ramps up and real-estate become more limited that showcase a restaurant's real purpose: to keep service flowing without sacrificing quality or the guest experience. Rushes occur for multiple reasons with most restaurants experiencing these peak-traffic times on a regular basis. Typically, rushes occur around traditional meal times, or times when folks are off work (like weekends). The specific aspects of these rushes, how long they last and their intensity, vary slightly from restaurant to restaurant though. Aside from these standard rushes, there's one other type of rush for which all operators should prepare themselves: The Holiday Rush.

Waitr Takeover and Cinnabon Gets Gifty

Modern Restaurant Management·16 November 2018
Landcadia Holdings, Inc. completed its acquisition of Waitr Incorporated under which Landcadia acquired Waitr for approximately $308 million in total consideration. The business combination was approved by Landcadia’s stockholders.

Holiday Help: Seven Tips for Hiring Rock Star Seasonal Staff

Modern Restaurant Management·16 November 2018
The holiday shopping season is right around the corner, and consumers will soon be heading out in droves to snatch up great bargains on must-have gifts. With the strong economy and unemployment at an eight-year low, forecasters are expecting a busy and lucrative holiday season.

MRM Research Roundup: Mid-November 2018 Edition

Modern Restaurant Management·15 November 2018
Modern Restaurant Management (MRM) magazine's "According to a recent study/survey …" column has been rebranded as MRM Research Roundup.

Five Ways Restaurants Can Overcome Seasonal Plunges

Modern Restaurant Management·15 November 2018
It is not an easy task to run a restaurant but it becomes twice as difficult during the ‘off-season’ when the customer base trickles down considerably.

Considering a Small Group Health Insurance Plan? Now's the Time to Act

Modern Restaurant Management·14 November 2018
Special Enrollment Period for Small Businesses Waves Minimum Requirements Between November 15 and December 15Many small restaurant owners want to offer their employees a health insurance option but can’t always contribute to the premium or meet the requirements for minimum participation.

Introducing the Mobile Kiosk

Modern Restaurant Management·14 November 2018
Making the transition to mobile self-service is a challenge for any restaurant. It’s clearly where the industry is headed, but the journey to get there successfully is less well-defined.

Dashing with Chick-fil-A and Toasting Small Business

Modern Restaurant Management·13 November 2018
Chick-fil-A Offers Nationwide Delivery with DoorDashChick-fil-A® within a 10-minute radius of a store are now in luck. Starting today, the restaurant company is officially offering delivery from more than 1,100 of its restaurants nationwide as part of a partnership with DoorDash.

Five Keys To Making Your Restaurant Opening a Success

Modern Restaurant Management·13 November 2018
In the U.S. alone, there are over one million restaurants, totaling $799 billion in sales each year. And with consumers spending more money than ever dining out, a new restaurant opening is an important addition to any neighborhood.But with new openings happening every week, how can restaurant owners make their business opening stand out from the crowd, and lead them to future success in their market?

Food and Beverage Fall 2018 Legal Update

Modern Restaurant Management·12 November 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.

Engineering Seasonal Menus: Maximizing Margins for Thanksgiving

Modern Restaurant Management·12 November 2018
Seasonal menu changes are always a popular move, and give diners the chance to try something new or rediscover a forgotten favorite. Thanksgiving also offers an opportunity to showcase innovative ideas and seasonal ingredients.

Miami River's New Restaurant Row and a New Moe's

Modern Restaurant Management· 9 November 2018
River Landingunveiled plans for a "restaurant row" along the historic Miami River, top photo. The 25,500-square-foot restaurant space on the ground floor can be divided into seven concept restaurants, including fine dining, fast casual, café or bistro, and family-style dining. River Landing Shops & Residences, a mixed-use development rising just west of downtown Miami, will anchor one of the few waterfront restaurant rows in South Florida.

The Connection Between Food and Politics: How Diners Vote With Their Plate

Modern Restaurant Management· 9 November 2018
Food and politics is not a combination we often think of when we’re biting into a savory dish that we’ve been craving all day. Whether it’s a mouthwatering al pastor taco, a slice of pizza, or a vegan kale salad, the blatant truth is that you can’t separate politics and social movements from your dining choices.

Food Safety Modernization Act (FSMA) Compliance Checklist

Modern Restaurant Management· 9 November 2018
Most companies complain that it feels like walking in a fog to try to sort out FSMA rules, subsequent amendments, exceptions and Federal Registernotices. Additionally, there is always some question about which category is right for each business.

Multi-Location Restaurant Owners: Four Ways to Grow Your Private Events Business

Modern Restaurant Management· 8 November 2018
In the restaurant industry, expanding to more than one location isn’t uncommon, but often, it comes with added pressure, since there’s now more staff to hire and manage. Then, of course, there’s the large financial investment that comes with opening a restaurant.

MRM Imbibe: Interactive Cocktail Bar and Cannabis-Infused, Alcohol-Removed

Modern Restaurant Management· 7 November 2018
Following a long growing season characterized by moderate temperatures throughout the spring and summer, California's 2018 harvest played out like a dream for winegrowers in regions across the state. Harvest began anywhere from 10 days to three weeks later than in 2017, and vintners are reporting exceptional quality, thanks to consistent growing conditions and cooler temperatures, which allowed the grapes to mature slowly.

Healthier Foods Carry Greater Risk for Foodborne Illness

Modern Restaurant Management· 7 November 2018
Today’s adults grew up in a fast food culture. We sought out inexpensive, efficient food – price, speed and consistency were key selling points. As consumers, we didn’t worry about nutrition, “bad calories,” or how an all-fried, high-fat, processed diet could make us obese.

MRM Franchise Feed: Bojangles Acquired and Chicken Salad Chick Celebrates 100th

Modern Restaurant Management· 6 November 2018
Bojangles AcquiredBojangles’, Inc. will be acquired by Durational Capital Management LP and The Jordan Company, L.P in an all cash transaction where Bojangles’ stockholders will receive $16.10 per share, representing a 39-percent premium to the closing share price of February 12.

Franchise Nation: Most Googled Brands (Infographic)

Modern Restaurant Management· 6 November 2018
The experts at Bid-On-Equipment wanted to take a look at franchising opportunities around the country with an eye on where where aspiring entrepreneurs were interested in opening fast food franchises as well as what type of franchise they wanted to open.

Brand First: Finding Social Media Relevance

Modern Restaurant Management· 6 November 2018
Social media relevance is a critical element of any restaurant brand's marketing efforts. Modern Restaurant Management (MRM) magazine is partnering with strategy and branding firm Fogelson & Co. (F&Co) on a series of videos designed to help food, beverage and hospitality companies understand and improve their branding, marketing and content strategies.

How the Food Service Industry Can Take Advantage of AR and VR

Modern Restaurant Management· 5 November 2018
It wasn’t too long ago when Augmented and Virtual Reality (AR and VR, respectively) seemed like technologies that were a long way off from being a part of everyday life. Just as on-demand app development has made customers lives easier, AR and VR are set to do the same. Both have developed considerably over the last few years, and AR and VR are moving into more areas of business and extending further into the lives of consumers.

Kimpton's Top Culinary and Cocktail Trends for 2019 (Infographic)

Modern Restaurant Management· 1 November 2018
According to Kimpton Hotels & Restaurants' fifth annual Culinary + Cocktail Trend Forecast, sustainability and wellness are fueling the superfood revolution and the whole vegetable movement; however, that hasn't slowed the emergence of more adventurous preferences, from offal-based dishes to bold African and Israeli influences.

MRM Expertise: Something to Wine About

Modern Restaurant Management· 1 November 2018
Spuntino Wine Bar & Italian Tapas recently expanded the wine program at its Clifton, New Jersey location. The restaurant – which has received Wine Spectator’s Award of Excellence for six years running for its selection of over 150 wines by the bottle – now offers more than 350 world-class wines available by the bottle, with more than 60 wines by the glass. Spuntino sold an average of over 130 bottles and 1,100 glasses per week in 2017.

401(k) Plans for Restaurants: The New Way to Retain Workers

Modern Restaurant Management· 1 November 2018
Roughly nine in ten employees view a 401(k) as an important benefit, according to a survey by Transamerica. But only 14 percent of small businesses, including many restaurants, offer one.


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