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  • HITEC Special: Does EU GDPR Affect U.S. Hospitality Companies?

    By Alvaro Hidalgo. The EU General Data Protection Regulation has set a path towards protecting personal data which many other countries will follow. In a global industry such as hospitality, it should be a primary objective to take the steps towards compliance.

  • What to Expect at HITEC Houston 2018: Elite Education, Exhibits, E20X and More

    HOUSTON: A booming cosmopolitan city that is home to more than 2 million Texans, NASA’s famous Johnson Space Center, and — in just two short months — the world’s largest hospitality exhibition HITEC®.

  • HFTP Report: Hospitality Data Security — Strategy for Data Protection and Regulation Compliance

    This guide from Hospitality Financial and Technology Professionals (HFTP(R)) covers safeguards that can be implemented in hospitality businesses today, tips on how to continuously improve security and data regulation compliance.

  • HFTP GDPR Guidelines: Privacy Policies for Hotels

    This document offers points to consider in the development of a hotel’s privacy policy. In view of the multiple organisational and legal structures under which hotels operate, as well as the complexity of the third party landscape that may be part of the complete guest experience, this document serves as a guideline only.

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

Modern Restaurant Management·5h
This edition of Modern Restaurant Management (MRM) magazine's "According to ..." research roundup features the reasons why people do and don't dine out, digital and loyalty trends from Tillster, hot dog on the menu, pizza and a movie and Millennial vs. Gen Z trends.
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Instagram Impact: The Shake & Burger Bar

Modern Restaurant Management·16 July 2018
Since The Shake and Burger Bar opened its doors at the end of April, the New York City-based restaurant has realized the impact social media has on a new business. Under the direction of restaurant consultant Eddie Fahmy of A2Z Restaurant Consulting. the eatery offers gourmet burgers, “insane” shakes and a buger served on black activated charcoal buns.
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Why Hand-Labeling Food at Restaurants Is a Bad Idea

Modern Restaurant Management·16 July 2018
Concerned a few years ago about the rumors of mandated food labeling by the U.S. Food & Drug administration, a group of Subway franchisees decided to look at the way employees labeled foods and the efficacy of the process in terms of food rotation, adherence to expiration dates and more.
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Dining Data Helps Restaurants Trim their Waste

Modern Restaurant Management·13 July 2018
Restaurants are leading contributors to food waste nationwide, but data is helping food service organizations transform their business practices to dramatically cut down on waste. The average person in the U.S. generates more than four pounds of waste per day and landfill costs are on the rise. In 2017, the average price to dispose municipal solid waste (MSW) increased 3.5 percent from 2016 to $50.60 per ton.
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Is Your Restaurant Vendor Relationship Strategic?

Modern Restaurant Management·12 July 2018
Gallup's findings show that constructive B2B partnerships can lead to higher customer engagement. And vendors can provide a tremendous amount of value that restaurant leaders too often leave untapped. Build a More Strategic Partnership Today Good vendors want to be partners. What's more, they possess the expertise and equipment to be better partners than they currently are.
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Gen Z is Driving Restaurant Growth and Relevance

Modern Restaurant Management·12 July 2018
Generation Z (those born from the mid-90s to the early 2000s), which currently makes up 26 percent of the U.S. population, spends $1 out of every $5 eating out—a statistic that makes clear the critical role Gen Z plays in driving restaurant growth and relevance, according to data gathered by GP PRO, a provider of foodservice disposable products and advanced dispensing solutions for commercial facilities.
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You Have Data (Lots of Data), But How Do You Best Use It?

Modern Restaurant Management·11 July 2018
As a lover of forensic science, I know how the smallest clue can help solve the biggest puzzle. And that’s why I’m excited about how data has become such an integral part of the advertising equation. Data and science are inseparable. The definition of science is turning knowledge into the form of testable predictions. But where do you start?
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What You Should Know About New Restaurant Expenses

Modern Restaurant Management·10 July 2018
It takes more than good cooking skills, a delicious menu and a unique concept to open a restaurant and succeed in this business. To start with, you need a capital. Depending on your preferred location, theme, service type, and target market, you might spend a few hundred thousand dollars to a million (even more) before you could operate your own restaurant.
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Kitchen Fires Can Destroy Your Business: What You Need to Know

Modern Restaurant Management·10 July 2018
Business owners, particularly those in the restaurant industry, are well aware of the fire disasters that can occur. But, you may not understand just how frequently those fires happen, or how much damage they can cause: When examining a four-year span, the National Fire Protection Association (NFPA), found there were 7,640 structural fires in eating and drinking establishments, resulting in more than $246 million in property damages.
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Reasons Why Your Restaurant Needs Self-Service Kiosks

Modern Restaurant Management· 9 July 2018
In 2004, self-service kiosks set out to re-engineer the entire airline industry. The traditional counter check-ins promoted long lines, disgruntled customers, and high labor costs. By 2012, 80 percent of frequent fliers checked-in via a self-service kiosk compared to only 20 percent just eight years earlier. Fast forward to 2018. Self-service kiosks are expanding into almost every industry, including the restaurant industry, at exceptional rates.
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Is Social Media Important for the Food and Drink Industry?

Modern Restaurant Management· 9 July 2018
Social media platforms and influencers have massive authority in marketing. There are now approximately 3.2 billion global social media users, according to a report by We Are Social and Hootsuite, while a study by Adobe also discovered that UK users consume around 6.9 hours of online content a day. Similarly, there was an approximate 325 percent increase in Google searches for “influencer marketing” in 2017, as well as 230 new platforms and agencies focused on influencer marketing over the past two years. Clearly, what we see on our phone, tablets and laptops matters. But how does this trend towards online consumption affect British food and drink companies? And are pubs, cafes and restaurants across the country choosing to engage or disregard the influence of social media? What do those in catering and hospitality think about social media?
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What California Supreme Court's Victory for Yelp Means for Restaurants

Modern Restaurant Management· 6 July 2018
On July 2, 2018, the California Supreme Court ruled in Hassell v. Bird that Yelp could not be ordered to remove negative reviews posted by a user. This decision was hotly contested, and came down to a very close 4-3 ruling. Ultimately, the court held that Yelp could not be forced to take down negative reviews from users of the website, even if the reviews were found to be defamatory. The review in this case was a one-star review of a law firm in San Francisco. A dissatisfied former client wrote a scathing review of her former law firm. The law firm sued the former client for defamation, but did not name Yelp as a defendant in the lawsuit. The lower court ruled that the Yelp reviews were defamatory and instructed both the former client and Yelp to take them down. Yelp appealed the order as a non-party to the lawsuit, arguing that being forced to remove a review would place an undue burden and hinder their free speech rights, and violate federal law.
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What GDPR Means for You and Your Restaurant

Modern Restaurant Management· 6 July 2018
The European Union’s new General Data Protection Regulation (GDPR) recently went into effect. The set of rules were created to govern the privacy and security of personal data and were put out by the European Commission. Even though the GDPR is set in Europe, it still has serious implications for a number of companies in the United States. Who Is Affected? Regardless of the location of your company, you will be affected by the GDPR if: You collect personal data or behavioral information from someone located in a EU country You’re based outside of the EU but provide goods or services to the EU, including free services You are established within the EU, regardless of where you process and collect personal data (including cloud-based processing performed outside of the EU for an EU-based company) With that being said, clearly the new regulation will cause a rippling around the world.
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Benefits of Sous Vide Cooking (Infographic)

Modern Restaurant Management· 5 July 2018
Despite its humble roots, sous vide cooking has become one of the most celebrated ways of preparing food in commercial kitchens. Part of its popularity is due to the fact that it doesn't require expensive equipment and can be performed by any member of your staff. If you're looking for a consistent, easy, and energy-efficient method to prepare food at your restaurant, sous vide is the perfect choice.
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Rewards Only Work If You Practice True Accountability

Modern Restaurant Management· 5 July 2018
Providing more generous rewards and work conditions in order to reward and retain high performers is a growing workplace trend. What I have learned from the research conducted by my firm, RainmakerThinking, is that providing differential rewards only works when managers do the hard work of “shining a bright light of scrutiny” on every single employee. In other words, spelling out expectations and evaluating employee performance against those expectations, on an ongoing basis. True accountability: explicit goals, measured in concrete terms, with real consequences attached to performance. Every single employee needs to understand how and why they are earning the rewards they earn, and what they need to do in order to earn more. That means defining expectations every step of the way and tying concrete rewards directly to the fulfillment of those expectations.
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MRM @ the bar: A Toast to CORE

Modern Restaurant Management· 3 July 2018
Razzoo’s Cajun Café launched two new specialty cocktails in a promotion titled A Toast to CORE. For every sale of these new drinks, Razzoo’s will donate $1 to CORE, Children of Restaurant Employees. Tito’s Handmade Vodka will match that donation, up to $5,000. The new cocktails include: Tito’s Peach Thyme Smash Tito’s vodka, Fresh Peaches, Sweet & Sour and Thyme.
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Make Your Best Employees Stay

Modern Restaurant Management· 3 July 2018
Anyone in our industry can relate - hiring and retaining good employees has to be one of the most challenging aspects of our role as a restaurant manager. Employee loyalty seems to be non-existent in our line of work, and sometimes, you get the feeling that nothing can be done and we just have to learn to deal with it.
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Generation Z Orders Up: Habits of the Newest Restaurant Customer

Modern Restaurant Management· 2 July 2018
We’ve experienced a dining revolution in recent years. Smartphone-savvy customers want the ease of ordering food through a mobile app; services like Grubhub and UberEats deliver meals from local restaurants directly to your door; and, companies such as Domino’s are starting to deliver to parks, beaches, and other outdoor hotspots. Much of the industry has embraced technology and created new marketing strategies and business models that match customers’ growing desire for convenience. To remain relevant, however, restaurants need to understand how its newest audience will continue to impact the industry.
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According to a Recent Study/Survey ... End-of-June 2018 Edition

Modern Restaurant Management·29 June 2018
This edition of Modern Restaurant Management (MRM) magazine's "According to ..." research roundup features amazing insights from five years of DoorDash data, hot summer food trends from BiteSquad and eating on the road.
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Supreme Court Approves Obtaining Class Action Waivers Through Arbitration Agreements - What Now?

Modern Restaurant Management·29 June 2018
The Supreme Court recently ruled in a 5-4 decision that an employer may require an employee, as a condition of employment, to enter into an arbitration agreement in which the employee agrees to waive the right to bring a class or collective action. This ruling is significant for the restaurant industry in which employers have been subjected to a multitude of class and collective actions, particularly focused on wage and hour issues, such as whether the employer unlawfully took a tip credit against the minimum wage paid to its employees and/or improperly administered a tip pool. History of Collective Action Waiver Legal Dispute Since 2012, the National Labor Relations Board (NLRB) has held that class and collective action waivers in arbitration agreements violate Section 7 of the National Labor Relations Act (NLRA) (hereinafter “Section 7”).
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Easily Overlooked Restaurant Supplies and Equipment

Modern Restaurant Management·28 June 2018
“Oops, I knew I’d forgotten something!” Starting a new restaurant is hard work, and there’s a lot to remember before the doors swing open for the first time. Sometimes, it seems like there’s too muchto remember. And in fact, many restaurants open to the public without purchasing all the necessary equipment and supplies for operation.
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MRM How To: French Press

Modern Restaurant Management·27 June 2018
Toby’s Estate Coffee emphasizes coffee education and offers Brew School, a range of consumer classes at their Brooklyn and West Village Cupping Labs.
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Dining Etiquette: A Restaurant Guide to Setting Informal and Formal Tables

Modern Restaurant Management·27 June 2018
Dining events have long been parts of society, however, how we eat has transformed over the centuries. Changes in dining trends are expected, but what do these adaptations mean for how we should dress the tables in our restaurants to create the ideal atmosphere at all — formal and informal — dinner parties?
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How Much Food Do UK Restaurants Waste?

Modern Restaurant Management·27 June 2018
There’s a national drive in the UK to adopt greener practices and become eco-friendlier businesses — and that goes for companies within the food and drink sector, too. Of course, putting these greener methods into practice can be difficult — so how much are UK restaurants and cafes truly wasting and is it a cause for concern? Waste Created by Restaurants Did you know that food firms lose 97p from each meal they serve?
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Must-Have POS Software Features for Pizza Restaurants

Modern Restaurant Management·26 June 2018
An up-to-date, efficient POS system can go a long way in a pizza place. Between delivery and in-store business, a pizza parlor owner has a lot on their hands to worry about. The pizza business is an ultra-competitive industry with razor thin margins. As a result, many pizza shop owners are turning to technology to gain a competitive edge.
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Should You Become A Child-Free Restaurant?

Modern Restaurant Management·25 June 2018
Nothing kills the mood quite like a screaming child. A lot of effort goes into crafting a truly memorable dining experience for restaurant-goers. From the ambiance to the dishes served, when a restaurant’s many moving parts are humming along in harmony, it’s nothing short of magic.

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