New Hilton Washington DC National Mall Uses RFID Technology to Manage Entire Linen Inventory
InvoTech Systems | June 13, 2019
Verdant Bringing NEW ZX Thermostat to HITEC Minneapolis
Verdant | June 12, 2019
F&B/ FF&E
New Edition of Planning and Control for Food and Beverage Operations Textbook Reflects Industry Trends, Technology Updates
the American Hotel & Lodging Educational Institute (AHLEI) | January 25, 2018
Orlando, Florida, 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,"...
Learning from Sushi Master Jiro
Larry Mogelonsky | January 24, 2018
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) I trust that many of you have seen the beautiful, 81-minute documentary called "Jiro Dreams of Sushi" which was produced in 2011 (if not, look for it on Netflix). The film discusses the life and opus of Jiro Ono, the 85-year-old proprietor of Sukiyabashi Jiro, a 12-seat sushi restaurant located within Tokyo Ginza subway station. The restaurant does not even have its own washroom, and yet it has been awarded three Michelin stars, with Jiro being the oldest chef ever to obtain this level of prestige. How did he do this? While the movie will explain his methodology and philosophy in de...
Bartech Appoints Peter Kuzyk as Director of Sales in Support of Growth in North American Hospitality Market
Bartech | January 16, 2018
Industry veteran with over 25 years of experience set to spearhead new business initiatives and sales strategies Las Vegas — January 16, 2018 — Bartech, a world leader in profit-generating automatic minibar solutions for the hospitality industry, has announced the appointment of Peter Kuzyk as director of sales. Based in Montreal, Canada, Kuzyk is tasked with leading Bartech sales team efforts and ensuring that the company's ongoing market growth continues throughout the North American region. With automated minibar technology continuing to gain widespread interest due to its ability of serving as an in-room revenue stream ...
Casual Dining: A Fresh Perspective
Bill Conn | January 10, 2018
By Bill Conn and Greg Palmer Restaurant industry studies and reports have brought much attention to the shift in consumer choices and the flattening of year-over-year same store sales growth that the Casual Dining segment has been experiencing in recent years. However, there are still many exciting growth opportunities and ways that Casual Dining can flourish. Overall the restaurant industry is on the rise, with sales for 2017 expected to peak at around $800 billion according to the National Restaurant Association's 2017 Outlook report. While Full Service (which includes Casual Dining) is seeing a decline in sales growth the Full-Servic...
Hotel in Atlanta Benefits from Expanded Use of Clear Sky Software’s Inventory Control Systems
Clear Sky Software | January 10, 2018
CHARLOTTE, North Carolina – January 10, 2018 –Clear Sky Software, Inc. ® announced today that The Atlanta Marriott Marquis has implemented the company's food inventory control system, called Clear Sky FOOD. The Marquis has been a customer of Clear Sky for many years using the company's Clear Sky BEVERAGE inventory software. Clear Sky FOOD is a comprehensive, perpetual inventory system that tracks and controls all food products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. Rounding out the features include Clear Sky's interfaces to major ...
Hotel Trends in F&B for 2018
Larry Mogelonsky | January 3, 2018
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Just as they did a century ago, hotel restaurants have a mantle to uphold by striving to be culinary leaders in their respective locales. To do so in today's competitive foodservice landscape, however, requires constant ingenuity. Everyone knows about the big push to offer healthier options, incorporate any purported superfoods and raise the profile of local producers through farm-to-table programs. Much like nearly every other customer who will set food in your eatery, I would expect that your team already have those three well in hand. Below are five more to consider as the New Ye...
Healthy Eating Means Healthy Desserts Too
Larry Mogelonsky | December 13, 2017
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) We're a stone's throw away from 2018. People are drinking less alcohol, renouncing cigarettes, exercising more often and eating healthier. If you're smart, you'll get with the program. Many other articles, especially those under the purview of New Year's resolutions, will cover methods and choice tips by which to give your mains and appetizers the health kick they need to keep drawing in patrons with increasingly esoteric dietary restrictions. One nutritional piece of advice around this time of the year that can be quite damaging to our restaurants, however, is to cut out desserts e...
Automate the Receiving of Your Beer, Liquor & Wine Products with Clear Sky Software and Fintech
December 8, 2017
CHARLOTTE, North Carolina – December 8, 2017 –Clear Sky Software, Inc. ® announced today the release of a new software interface between the company's beverage inventory control system, called Clear Sky BEVERAGE and Fintech. This interface is available immediately. Through the company's Fintech interface, users of Clear Sky BEVERAGE have a beverage tracking system that automates the process of receiving beer, liquor and wine products. Once alcohol orders arrive at a customer site, users select the Clear Sky BEVERAGE receiving function and import electronic invoices from their alcohol vendors. Product pricing is updated t...
Over 30 Hotels and Commercial Laundries Each Have Saved More Than One Million Gallons of Water Using Xeros Polymer Cleaning
Xeros Cleaning Technologies | December 6, 2017
Two Hotels Saved Over Five Million Gallons and Eleven Saved More than Two Million Gallons with Xeros Manchester, NH – December 6, 2017 – Xeros, the innovator of polymer cleaning technologies, today announced that thirty-three hotels and commercial laundries have now joined the Xeros Million Gallon Club, each saving more than one million gallons of water using Xeros' award-winning polymer cleaning laundry system. The patented, award-winning system uses up to 80% less water, up to 50% less energy, and approximately 50% less detergent than traditional systems while delivering superior cleaning performance. Environmentally cons...
Receive Products from Performance Food Group AND Update Costs in Seconds with a New Interface from Clear Sky Software
December 5, 2017
CHARLOTTE, North Carolina – December 5, 2017 – Clear Sky Software, Inc. ® announced today the release of a new software interface between the company's food inventory control system, called Clear Sky FOOD and Performance Food Group (PFG ®). This interface is available immediately. Through the company's PFG interface, users of Clear Sky FOOD now have a food tracking system that streamlines the process of receiving PFG products. Once a PFG order arrives at a customer site, users select the Clear Sky FOOD receiving function and import PFG electronic invoices. Product pricing is updated to current amounts and product sub...
Kimpton® Hotels & Restaurants Shares Fourth Annual Culinary & Cocktails Trend Forecast
December 5, 2017
From Nordic cuisine to Vadouvan, Kimpton's chefs and bartenders from 80+ restaurants and bars reveal what's on the horizon for 2018 SAN FRANCISCO, Dec. 5, 2017 -- Chifa and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants' fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za'atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar. This year's forecast not only c...
Clear Sky Software’s Beverage Inventory System Saving Time at the W Hotel in Bellevue Washington
Clear Sky Software | November 28, 2017
CHARLOTTE, North Carolina – November 28, 2017 – Clear Sky Software, Inc. ® announced today that The W Hotel in Bellevue, Washington has implemented the company's beverage inventory control system to help manage and control all beverage products. This busy hotel is taking advantage of the features of this industry-leading beverage inventory system. Called Clear Sky BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. All of these software...
Shifts In Revenue and Expenses Improve Hotel Food and Beverage Profits
Robert Mandelbaum | November 20, 2017
By Robert Mandelbaum Consumer dining trends tend to be more volatile than lodging trends. Recognizing this, hotel managers have made some significant changes in the way they offer food and beverage service to their guests. The traditional three-meal, all-purpose restaurants and room service are disappearing. Taking their place are self-service kiosks and grab-and-go concepts that provide quick-service for in-house guests. These changes help explain recent changes in hotel food and beverage department revenues, expenses, and profits. To understand recent trends in lodging food and beverage sales, we analyzed the financial performance of ...
Hotel Industry Teams Up With World Wildlife Fund and The Rockefeller Foundation to Reduce Food Waste
the Project | November 13, 2017
12-Week Pilot Program Results in 10 Percent Decrease in Food Waste New York, New York – Today, World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation, unveil results from a set of projects demonstrating innovative strategies aimed at reducing food waste in the hotel industry. Based on the results, WWF, AHLA, and The Rockefeller Foundation are releasing a toolkit with strategies to help hotel properties and brands meet measurable, time-bound goals to reduce food waste. Ten hotel properties participated in the 12-weeks of demonstration projects, including a mix...
Bartech Launches New Corporate Website to Showcase Latest Advances in Hotel Minibar Automation and Customization
Bartech | November 13, 2017
Updated online portal offers visually compelling, intuitive experience to educate visitors on the benefits of advanced minibar technology Las Vegas — November 13, 2017 — 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 au...
The Future of Casual Dining: What to Expect
Court Williams | November 9, 2017
By Court Williams Targeting future audiences is a longstanding marketing strategy, and that's exactly what the casual dining restaurant industry is doing in a current effort to survive. Cracker Barrel's Holler and Dash, is a new chain with a fast-casual concept built around fresh-baked biscuits. With bare-brick walls and concrete floors, H&D is targeting a younger demographic than its parent chain. This is part of an industry-wide shift by outdated restaurant chains to reinvent themselves, by creating "offshoot" brands under a new name and image that are aimed at Millennials and younger diners. Downward Drift A casual dining industr...
Hotel Industry Pillars: You Sleep, You Dine
Georges Panayotis | November 7, 2017
By Georges Panayotis The two pillars of the hotel industry are accommodations and restaurants. A fresh wind is also blowing on the catering industry, with newcomers and changes in customer expectations and practices. The days when pubs served a single menu to employees at lunchtime and great dishes of French gastronomy graced starred table are fading. The Food & Beverages sector is emerging in a new light, sometimes with determination. Here again, digital companies such as Deliveroo, are multiplying the catchment area of restaurateurs without forgetting to take a substantial commission - any resemblance to hospitality players is not...
Bartech Demonstrates Latest Advances in Hotel Minibar Design and Technology at BDNY 2017
Bartech | November 7, 2017
Global leader in automated minibar innovation to showcase wireless eTray, Neotray and eDrawer solutions New York — November 7, 2017 — 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 guestro...
Hospitality Financial Leadership – Food Cost and the 80/20 Rule
David Lund | October 23, 2017
By David Lund We have all heard of the 80/20 rule. But I am willing to bet most of you have not heard it in conjunction with the words "food cost." A good friend of mine who was an executive chef explained it to me and I am going to share it with you. So first off, the 80/20 rule states that 80 percent of any result comes from 20 percent of the activity. In food cost, what Chef taught me is the 80 percent of the food cost comes from only 20 items. That's right—the top 20! What he explained was so simple and powerful. Identify the top 20 food items your hotel buys using the dollar value of those items. It takes a bit ...
Foxwoods Casino Goes All In With BirchStreet Procure-To-Pay Suite
BirchStreet Systems, Inc. | October 11, 2017
Newport Beach, CA – October 11, 2017 – Foxwoods Resort Casino has chosen the BirchStreet Procure-To-Pay suite for its entire campus of casinos, restaurants, hotels and convention spaces. The Mashantucket, Conn. property, which is the largest resort casino in North America, will use the BirchStreet eProcurement, AP 3-Way Auto-Matching, Food & Beverage Inventory Control, Recipe Management and Capital Projects modules. They will rely on BirchStreet to meet procurement needs for both direct- and indirect-spend items across the Foxwoods campus. Foxwoods's evaluation found BirchStreet to be a user-friendly system, that, with i...
Can You Make a Beet Taste as Good as Bacon?
Stacey Dash | October 3, 2017
Food must taste good; people aren't willing to change behaviors for something that isn't equally as tasty as what they are eating today By Stacey Dash Can you really make a beet taste as good as bacon? Is free-range (insert protein) truly better for the environment? How do we help with the environmental problems, give people what they want to eat, and not assume the role of the "food police"? At the Menus of Change conference, hosted by The Culinary Institute of America and Harvard's School of Public Health and held in Hyde Park, N.Y., the agenda focused on the long-term, practical vision of integrating optimal nutrition and public heal...
Island Hospitality Management Selects BirchStreet eProcurement Platform
BirchStreet Systems, Inc. | September 27, 2017
Newport Beach, CA – September 27, 2017 – BirchStreet is pleased to announce that Island Hospitality Management selected the BirchStreet eProcurement platform for its entire hotel portfolio. West Palm Beach, Fla. based Island Hospitality Management operates a portfolio of 162 premium, select-service, upscale and extended-stay hotels under six different brands, located in 29 states and the District of Columbia. In selecting its eProcurement platform Island Hospitality had two primary criteria: to make it easy for its properties to order their food and beverage (F&B) items and for its hotel management and properties to be a...
Modern Food Service Challenges are Driven by the Modern Guest
Larry Steinberg | September 18, 2017
By Larry Steinberg, Sr. Vice President & Chief Technology Officer, Agilysys Consumers want more options. For every practiced chef, there is a collective of guests eager to spend their hard-earned dollars on something exotic and different. They want to experience a bit of culture by way of their next meal, and they want to find it using the latest technology. How do businesses prioritize which technologies to embrace? How do they stay in business in such a saturated, competitive marketplace? How do they keep up with the constantly-expanding demands of consumers? This highly competitive landscape, combined with changing guest expectat...
Don’t Let Gift Shop Inventory Be a Drag on Your Bottomline – Clear Sky Software Has the Solution
Clear Sky Software | September 12, 2017
CHARLOTTE, North Carolina – September 12, 2017 –Clear Sky Software, Inc. ® announced today the release of Clear Sky RETAIL for the hospitality industry. This new software allows hotels to track and control their gift shop items with speed, accuracy and efficiency. Clear Sky RETAIL is offered as a complement to the company's proven Food and Beverage inventory software and is available immediately for organizations desiring better inventory control in this department. Clear Sky RETAIL provides a more efficient way to order gift shop products, improves accuracy during the receiving process via automatic cost updating, and e...
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