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martha villamizar

The CBORD Group, Inc. | Food Service Software Solutions for Multi-Property Hospitality - 0 views

  • NetMenu is a web-based food and beverage management tool for multi-unit food and beverage operations. Its centralized database approach simplifies tasks across multiple properties. Users can access corporate data, yet still have the flexibility to make recipe and menu changes as needed to support their specific needs without affecting other properties. Advanced food production controls reduce waste, enhance quality, and improve margins across the enterprise.
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    Net Menu is a web-based software that not only manages food and beverages recipies and menus, but also provides an opportunity to view food and beverage control, waste, and profit margins.
asanc036

7 restaurant technology trends to watch in 2022 - 2 views

  • Many restaurants have turned to tech in the last couple of years, even if reluctantly, to adapt to a new reality.
  • 1. Online ordering systems and delivery apps
  • he food delivery market is now worth more than $150 billion globally, which has more than tripled since 2017 largely attributed to the pandemic, according to statistics from McKinsey.
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  • 2. Contactless payment
  • It’s estimated that contactless payments will triple from $2 trillion to $6 trillion worldwide by 2024, and having such options are reportedly extremely important for 34% of customers.
  • 3. Online table reservation system
  • initiative Experiences
  • OpenTable is offering
  • unique culinary events and dining experiences
  • Ramen Nights in celebrity chef Hugh Acheson’s dining room, a ‘side-dish’ of line dancing lessons or a fixed-price tasting menu,
  • 4. Digital kitchen ‘boards’
  • Kitchen Display Systems (KDS) are a digital menu board for kitchen staff
  • Directly linked to the restaurant’s point-of-sale (POS) system, the screen displays orders automatically according to priority and flagging any special dietary requests.
  • racking meal delivery times and monitoring inventory to signal when a product is out of stock,
  • 5. Automated inventory management software
  • tracking food and beverage stocks, anticipating quantities and even scheduling reorders
  • implementation of such software
  • reduce food wastage, which is reportedly costing the hospitality industry $100 billion annually.
  • (AI) technology, companies like Kitro
  • cut food waste and costs
  • platforms like Too Good to Go also save restaurants from wasting their food surplus
  • 6. QR codes
  • QR codes
  • allows customers to access online menus, order and pay – without contact –
  • 7. Air purification technology
  • bipolar ionization
  • purifies the air and surfaces in indoor spaces by neutralizing contaminants
  • systems which make use of ultraviolet light
  • f both air and surface sanitization
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    "Technology and innovation are what have helped, even saved, restaurants as they transform how they operate to not just survive, but thrive, in this new connected and contactless era" "Third-party food delivery apps like UberEats, Foodpanda, or Door Dash will continue to be an important solution for those not able to offer in-house ordering and delivery services" "Contactless technology is going mainstream, and it's not just about placing an order online, but also about paying with a smartphone, smartwatch or smartcard via an app or touchless device" "technology-enabled reservation systems, restaurants can manage seating, waitlists, customer loyalty and dining preferences as well as collect vital client data be it for contact tracing or market insights" "Kitchen Display Systems (KDS) are a digital menu board for kitchen staff helping restaurants streamline back-of-house operations" "companies like Winnow are helping restaurant owners and managers cut food waste and costs and run their businesses more efficiently and sustainably" "auto-scanning barcodes with smartphone cameras on posters, tables, coasters, doors or websites allows customers to access online menus, order and pay - without contact" "air purification technologies to promote 'clean air'" https://diigo.com/0lmspn
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    Some of these technologies such as food delivery services, and conctactless payments I have grown used to as a consumer. However, technology like KDS to improve the back of house operations or air purification technologies are more behind the scenes type of technologies that I have not given much thought so I found this article interesting.
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    Many restaurants are adapting to a new reality. Some of the digital trends to watch in 2022 are as follows: 1. Online ordering systems and delivery apps - Food delivery market worth more than $150 billion globally. 2. Contactless payment estimated to triple from $2 trillion to $6 trillion by 2024. 3. Online table reservation system such as Open table Experiences initiative offering unique culinary events and dinner experiences. 4. Digital kitchen boards such as KDS, a digital menu board for kitchen staff linked to the restaurant's POI which displays orders automatically and efficiently. 5. Automated inventory management software tracking food and beverage stocks, anticipating quantities and scheduling reorders. 6. QR codes that allow customers to access menus online, order and pay. 7. Air purification technology like bipolar ionization and ultraviolet light.
Allen Lok

New Retail Credit Card Standards Affect Quick Service Restaurants | QSR magazine - 0 views

  • By October 2015, all restaurants and other merchants will be subjected to new Europay, Mastercard, and Visa (EMV) standards, which reflect a shift from magnetic-stripe credit cards to chip-and-pin cards.
  • , the chip-based cards require insertion of the card into a terminal throughout the entire transaction.
  • chip-based cards are less susceptible to fraud.
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  • It’s a rather slow conversion over to EMV. But it’s definitely coming.” View the discussion thread. Subscribe Subscribe to QSR Renew Update Address eLetters Advertising Contact &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Articles Food &amp; BeverageMenu Innovations Marc Halperin: Resident F&amp;B Expert Food Safety Health Ingredients &amp; Dayparts ExpansionQSR 50 Franchising Growth Fast Casual George Green: Fast-Casual Expert Emerging Concepts TechnologyOrdering Social Media Promotions Sustainability Denise Lee Yohn: QSR’s Marketing Guru OperationsExecutive Insights Competition In the Store Consumer Trends Charitable Giving Outside Insights Women in Foodservice Human Resources Alan Philips: Trends to Watch Research QSR 50 OneSource Drive-Thru Study Growth 40 Smart Chain Franchise Opportunities Find a Supplier Find a Job Restaurant Management Events NRA Show <a h
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    A new set of standards is coming up for credit card transactions. EMV or Europay, Mastercard, Visa, standards include a chip-and-pin device on the card that requires the card to be inserted into the card processing terminal. While this does not prevent all fraud, it's important that this standard is mandatory by 2015 and business operators should be preparing for changes.
krehman

Top 3 technology innovations changing the restaurant industry | FastCasual - 4 views

  • With technology evolving on multiple fronts in today's foodservice industry, restaurant operators are facing more pressure than ever to&nbsp;improve their business operations.
  • Grimes encouraged foodservice operators to not only take a comprehensive look at the types of technology affecting their industry but also how they could apply innovations being used outside foodservice.
  • ake Pepper the robot, for example, which a few airport restaurants are using to&nbsp;greet guests, provide&nbsp;menu details&nbsp;and offer&nbsp;menu recommendations.
    • krehman
       
      This article highlights the advice Robert Grimes, International Food & Beverage Technology Association president and CEO, gives to those looking to innovate their technologies in the Food & Beverage industry. In the article Grimes hits 3 main points: robotics, 3D printing, and Blockchain. He hits that robotics are being utilized already in food service outlets. How robotics are not only assisting customers with faster food times but also providing more variety to them within this decreased period. As well as assistance in the kitchen to execute orders faster. He discusses how 3D printing "will enable the food service industry to serve more fresh food - faster and with less space than traditional food service." For example, with cake decorating and pizza making. Within the article, Grimes also has an obscure idea, but yet one no one has thought about yet, of using a tracking service called Blockchain that can be readily available to customers to see where food from a restaurant is coming from (i.e. farm to table restaurants could show where they are receiving their products from exactly). Almost emulating the tracking service most use for packages being delivered to their homes. Grimes lastly explains the "seven Cs" of food service technology - clarity, convergence, connections, convenience, choice, consumer and commitment. "He placed clarity at the top of this list since the rapid growth of technology calls for clarifying what one refers" to, which he utilized to explain the 3 innovations. The rest of the article hits the rest of the C's and what each means to him and how it could help improve food service. However, the most important piece of information comes with the closing sentence: "To utilize technology, an organization must make a concerted effort to ensure that all employees are making use of it." Meaning that, you could implement everything and believe in it fully, but without belief of those working for you and with you, none of it will matter.
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  • Grimes pointed out three specific technologies that foodservice operators should have on their radars: robotics, 3D printing and the blockchain.
  • It&nbsp;prints food in a variety of many shapes and sizes from as small as 1.5 millimeters high for crackers or several centimeters for a tart.
  • Chowbotics Inc., a manufacturer of a robotic machine that uses 21 ingredients to create more than 1,000 types of salads in around 60 seconds,
    • krehman
       
      The innovation of robotics seems to be an outlet for quicker prep times while providing a larger variety of options.
  • will enable the foodservice industry to serve more fresh food —&nbsp;faster and with less space than traditional foodservice,
  • Flippy, Miller said, is designed to work alongside kitchen staff.
  • By digitally recording the identity of goods, a blockchain can provide a permanent, immutable record for every food ingredient as it travels from farm to table.
  • how it was processed and a full accounting of its movement along the supply chain.
    • krehman
       
      Eliminates the guessing game of where your food comes from for customers. With the ability to track food from order to deliver, as if it were an amazon package, will help consumers understand exactly what they are eating. It could also help different restaurants within the same area compete with how fresh their ingredients compared to others based on where product is purchased from.
  • the "seven Cs" of foodservice technology —&nbsp;clarity, convergence, connections, convenience, choice, consumer and commitment.
  • Business organizations need to have a holistic view of technology for their different departments. If they fail to do this, they run the risk of choosing the wrong system.
  • "People want to be able to get to their technology however they want to get there," he said, be it via a kiosk, a smartphone, a watch or a desktop.
  • "If you want to lower the cost of technology, go with consumer technology," he said. Many businesses already use consumer smartphones and laptops for this very reason.
  • Grimes insisted that many businesses continue to view technology as an overhead expense instead of an opportunity to improve service and efficiency.
waldjustin13

10 robots automating the restaurant industry| 2021 Trends | Fast Casual - 1 views

  • From cocktail-making to burger-flipping, many food and beverage businesses are beginning to discover the benefits of using robots to improve their productivity.
  • The automation revolution has begun.
  • make 10 loaves per hour,
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  • Aside from being pretty damn cool and bringing innovation into businesses, customer-facing robots can help reduce human contact, a significant benefit at COVID-19.
  • Recently acquired by delivery startup DoorDash, Sally is a salad-making robot, mixing up to 8 fresh ingredients from vegetables to salmon into a compostable bowl in just 90 seconds!
  • Cecilia.ai is a smart, interactive bartender that can be placed almost anywhere, serve mixed drinks in less than 30 seconds, and give customers guidance about the menu using AI and speech recognition.
  • The entire process can be automated in this modular and customizable system, starting with spreading the sauce, topping it with cheese, then adding pepperoni and three more ingredients and baking the pizza.
  • Picnic can produce hundreds of pizzas per hour with just one operator, allowing the rest of the staff to be occupied with the rest of the food
  • The startup recently raised $16.3 million and has plans to install its robot in schools, stadiums and hospitals.
  • The Mini Bakery, built and designed by Wilkinson Baking Company, is a fully automated system for baking bread. It does all the mixing, shaping, proofing and baking, allowing bread to be sold hot and fresh directly to customers just like a vending machine
  • Even though the system was built for supermarkets, we don't see any reason why it couldn't be used in restaurants or hotel kitchens.
  • This countertop device makes authentic artisan gelato, fruit sorbets, frozen yogurt and ice coffee using biodegradable capsules, which can also be used as the serving bowl. Solato is ideal for small cafes and restaurants looking to upgrade their menu with fresh ice cream without wasting precious space and money.
  • can flip burgers and make fries
  • The system includes the Miso Analytics platform, which provides deep insights and improves food quality with cooking precisely as defined.
  • Among the company's clients are CaliBurger and White Castle, where it flips over 10K burgers and fries more than 12K baskets every month.
  • The Dark Kitchen, also referred to as ghost kitchens and virtual kitchens, is a kitchen space devoted exclusively to delivery-only restaurants, a trend that has seen a meteoric rise since the global pandemic began in 2020.
  • Beastro can be customized to automatically prepare any type of dish, prepare about 45 dishes per hour, collect analytics, and fully integrate with Cuismo, the company's online restaurant, and dark kitchen management software.
  • The company partnered with craft breweries in NYC to give customers high-quality coffee at a reasonable price, automatically made by a 20-square-foot kiosk that serves the cup using three little magnets.
  • While TrueBird's primary business model is to open dozens of automatically operated coffee shops in public spaces across the country, we can see no reason why you shouldn't set up one in your hotel or airport lounge.
  • ACUR-C by Japanese company Smile Robotics is an automatic robot for serving and collecting dishes in restaurants, clinics, nursing homes, hotels, and more.
  • The robot moves autonomously between tables, picking up trays with its robotic arm and bringing them back to the kitchen.
  • They can automate the food or beverage-making process, save money and human resources, enrich menus, make fewer mistakes, reduce food waste, and work 24/7 without a raise.
  • Another innovation for the hospitality industry is Milkit, a patented milk-tap solution that saves time, energy and money
  • With its unique milk bag, the Milkit device pours precise amounts of milk, saves up to 4 seconds per coffee cup and eliminates the need for storing milk bags.
  • Most of these systems are still quite expensive and are intended for filling in the gaps throughout the workforce (a major issue created by COVID-19), either to work alongside human employees so they can focus on more complex tasks, or just to serve as additional revenue sources or a tourist attraction.
  • already being used by several Israeli restaurants and hotels, as well as Starbucks in Germany.
  • As technology advances and AI becomes more accessible, it is no wonder that robots for the food and beverage industry are becoming more commonplace.
  • We believe that we will see more and more robots and machines in restaurants and hotels, making delicious meals or mixing fantastic cocktails.
  • Innovating the food and beverage industry is essential and will be beneficial for both the business and the customers.
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    This article discusses 10 robots that are helping to revolutionize the restaurant industry. These robots are really making an impact in the food and beverage industry by stepping in and filling workforce gaps due to the COVID-19 pandemic. The article mentioned that even though these robots have the ability to replace humans, it's very unlikely that will be happening anytime soon. Furthermore, a majority of these robotic systems are still quite expensive and are intended to work alongside human employees so they can "focus on more complex tasks." If you are interested in salad making robots, pizza robots, and my personal favorite the fully automated micro-cafe that creates coffee, then this will be a great read.
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    This article discusses 10 robots that are automating the restaurant industry. There are robots that make cocktails, pizza, burgers, coffee, ice cream, etc. Business are starting to discover the benefits of using robots to improve their productivity. Since the pandemic began, these robots have become increasingly used and all industries have started to take notice. In the future, it is likely that new generation technologies like these will replace front line workers.
bbast007

Restaurant Customer Self-Ordering System: A Solution to Reduce Customer/Guest Waiting T... - 0 views

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    Introduction Many Fast Food Restaurants are using the Point of Sales Systems in their food and beverage establishments to take orders from their customers. These systems are being distributed rapidly at a fast pace and has become increasingly popular in the food and beverage industry to improve customer service, operational efficiency and food safety. Food and Beverage entrepneuers are also adapting to these emerging technological systems to remain competitive in their industry and to increase growth of the business. There are diverse Restaurant Management Information System components that are used in the fast food industry. They comprise of Inventory Menu Managements control Systems, Labour Scheduling and Time Management Systems, Reservations and Table Management. . This study reviews the constraints of the existing system used in the restaurants and proposes a potential System solution called Restaurant Customer Self Ordering System. Customer Self-Ordering Systems allows prospective customers to order for food electronically while in the restaurant. This system proposes to limit customers' wait time and improve customer service. However, it may have some challenges that include a high cost to implement the system, the intergration into existing systems and staff adoptability of the proposed system. It was further recommended that a solution to the implementation of the proposed Customer Self-Ordering System could be to implement a web-based system that allows customers to access food menu/beverages and order via the internet with the use of their mobile phones at any time and any where they may be. It is anticipated that this new system feature will attract a wider range of audience and potential customers.
dstro007

Point-of-Sale Attacks Leverage Weak Remote Security and Passwords - Blog - Duo Security - 0 views

  • Weak remote security and passwords contribute to 94 percent of point-of-sale (PoS) breaches
  • The report found that much of the food and beverage and hospitality compromises were due to the dependence on remote access software to remotely manage locations and payment systems.
  • But many times, remote access software were deployed with weak or default credentials, making them a prime target for criminals.
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  • In a breakdown of types of IT environments most frequently compromised, POS systems and assets were associated with 95 percent of breaches in the food and beverage industry
  • One example is the breach of Eataly,
  • The company reported that their Manhattan retail location was hacked and malware was installed to capture payment card transaction data.
  • The conclusion is, remote access credentials appear to be a common theme among most POS breach cases, which calls for a specific technical approach to eliminating this risk and the liability of weak authentication security for remote application logins.
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    In a report generated by Trustwave Global Security shows that about 94% of POS hacks are contributed by weak remote access. The hospitality industry seems to have taken the hardest hit. We know of the grueling schedules that come with working in our industry and how we all can't be there seven days a week. So when management are in the comfort of their relaxation area and remotely access the POS systems, they seem to be leaving the doors open for hackers to enter, as well. "In a breakdown of types of IT environments most frequently compromised, POS systems and assets were associated with 95 percent of breaches in the food and beverage industry" (Pham). One popular hospitality establishment that has reported a breach is the New York location of Eataly. The thought process behind why these hacks are happening has not been figured out yet, but the idea has been tossed around that it is because of the credentials used to remote access. The temporary solution is to create a double layer security system, also known as two-factor authentication. By doing it this way, you can log in using your credentials, but then have a second login that needs to be verified by way of sending codes and authentications to technologies that you would have in your possession (cell phones, emails, etc.) so no one else can access that information.
mrueda

Why You Should Not Outsource Your Hotel's Accounting | By David Lund - Hospitality Net - 0 views

  • Outsourcing your hotel accounting is an unintelligent move
  • I said I was going to alternate between the pros and cons. The second pro is cost savings.
  • A negative aspect of outsourcing is the reduced level of service.
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  • One good thing that comes from outsourcing is being trendy. Many brands are doing it and it is the trendy thing to do.
  • Another very negative result of outsourcing the accounting function is brain drain and the resulting challenge it creates in succession planning.
  • On the positive side, another idea about outsourcing accounting is the creation of a different kind of finance and accounting leader;
  • If you are thinking of outsourcing your accounting, think again. It is not a good decision. It will cost you dearly and your investment will suffer.
  • Hotels are a high-volume transaction retail business. Every day a hotel sells hundreds or thousands of rooms to many different customer segments. In addition, it services thousands of food and beverage customers.
  • When a hotel outsources they typically outsource payables, some parts of purchasing, general accounting, sometimes accounts receivable and almost always the daily audit and revenue functions.
  • Companies feel compelled to move, to innovate, and sometimes these changes are not in their best interest
  • These functions in a hotel are like filters, collecting all the errors and working with operations to get them back on track
  • the costs savings in the short run are completely upside down – in other words – no savings.
  • The hotel loses track of so many invoices so they start logging the scans and cross referencing these with the outsourced company.
  • If there are no entry level positions, no revenue auditor and no middle management, then how does a hotel grow controllers and directors of finance?
  • they are not going to have financial leaders that understand the hotel business and all its insane nuances.
  • This in theory is exactly what I think hotels should be doing – developing the business skills of the non-financial managers.
  • The fact is these systems and processes are always in need of constant and diligent attention
  • Colleagues in the operating departments need constant oversight and this boils down to finding out what is wrong with the data and communicating back to these areas.
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    This article provides an overview of the importance for hotels to have a centralized function and not outsourcing the hotel accounting, meaning that hotels should not use a third party provider. Companies are compelled to change, to innovate, and in need to keep up with the competition. It says that some hoteliers are choosing to outsource because is trendy, but not always function in their best interest. This article emphasizes the pros and cons, but mostly all the negative results of outsourcing, using other companies to do the work that should be centralized.
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    The article titled "Why You Should Not Outsource your Hotel's Accounting" sheds light on the importance of having a solid financial and accounting program within the hotel industry. The author misadvises outsourcing the hotel's accounting through a third party provider since it is important for the company to have complete control of the accounting. Although outsourcing is a big trend nowadays, including outsourcing for IT and reservations among other systems, the author firmly believes that accounting should be a task that is monitored in house. According to the article, "A negative aspect of outsourcing is the reduced level of service. Good service in a hotel is everything, not only for external guests, but also for internal guests. In a full-service hotel, the accounting department provides a long list of services: receivables, payables, payroll, revenue control, cash management, systems oversight, audit, food and beverage controls, purchasing, receiving, general accounting and budget/forecasting to name but a few". As hotels require superior service and a wide array of reports to be generated in real time, it is better to hire and train someone with this capability in house rather than calling a company that has other clients. Thus, outsourcing the accounting aspect is quite costly and it is not recommended, as it is a task that needs to be constantly analyzed and controlled in house.
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    This article examines the pros and cons associated with outsourcing hotel Accounting practices to a third-party company. The author mentions that hotel operators are under immense pressure to constantly innovate, keep up with and stay ahead of industry trends. However, by following these trends they may not be aligned with the hotel's best interest, resulting in a reduction in efficiency and increase in costs. When choosing to keep accounting practices in house, hotels are better able to capture errors and work with the different departments to correct the errors before recording them in the books.
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    https://www.hospitalitynet.org/opinion/4083889.html My article highlights the cons of outsourcing a hotel's accounting system from a third party provider. The author mentions that in the hotel industry, technology is constantly changing and every hotel is trying to stay on trend and "keep up with Jones'". The main issue with outsourcing is the reduced level of service. "In a full-service hotel, the accounting department provides a long list of services: receivables, payables, payroll, revenue control, cash management, systems oversight, audit, food and beverage controls, purchasing, receiving, general accounting and budget/forecasting to name but a few." When you outsource, there is reduced attention to these details. If a hotel's own accounting department handles these daily operation segments, there is less likelihood for error and they will be able to work with the various departments to correct the issues. It also saves tons of money to handle accounting in-house. Another important issue that was raised is that if accounting is outsourced then there is no room for development for an accounting department; no growth, no promotions. A pro is that outsourcing gives a financial manager the ability to focus on the bigger picture and see where changes can be made. If they are bogged down with little details, they might not be able to be the leader the hotel needs.
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    The article discussions the pros and cons of whether a Hotel should out source their accounting to a third party. The author of this article strongly agrees that Hotels should not out source their accounting. The author finds it "unintelligent move". Many Hotel owners believe it's "trendy" and necessary to out source their accounting to keep up with their competitors. I agree with the author, that Hotel should do their accounting on site. Management would have better control over functions and departments such as; payroll, auditing, food and beverage management.
vmorr026

SPG Hotels Sustainability Programs | Marriott Corporate Responsibility - 0 views

  • Make a Green Choice (MAGC) Make a Green Choice (MAGC) is our guest-facing sustainability and loyalty program in which our guests can choose to help reduce our environmental footprint. Any guest at a participating SPG hotel can Make a Green Choice by forgoing full housekeeping for up to three days in a row (excluding their check-out day). For each night a guest opts into MAGC, they receive 250-500 Starpoints or a $5/5€ Food &amp; Beverage voucher, while helping to reduce the use of water, energy and chemicals. Sustainable Food &amp; Beverage We aim to integrate leading sustainable and social practices and principles into our core Food &amp; Beverage strategy and operations. We are working to reduce the negative impacts of our business while supporting locally sourced ingredients and their suppliers. View Sustainable Food &amp; Beverage Policy (PDF) Sustainable Meeting Practices (SMP) Sustainable Meeting Practices (SMP) includes a globally aligned collection of initiatives that integrate environmental and social concerns into the meeting process. This includes a Meeting Impact Report that calculates the carbon footprint of a customer’s meeting, tracks the sustainable practices incorporated during the event, and provides the ability to offset the meeting’s carbon footprint.
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    Sustainability strategies are being imposed in hotel chains and one program that I am familiar with is the MAGC in which starwood properties participated in. They have the guidelins to be on brand with these sustainability programs which is both beneficial to our guests loyalty and help sustain on what is left in nature. It has been shown in this topic the different programs that involves every department. The MAGC being introduced or offered to guests upon check-in is a good way to let our guests know that we truly cares and value our environment. And email receipt is also recommended. The SMP is for company or meeting planners with the recommendation of going paperless and go digital and still be efficient and effective. This is also to prevent the property and participants in making unnecessary wastes.
ning sun

Volante | POS Systems: Restaurant POS Software Solutions - 0 views

  • It doesn't seem so long ago that hospitality operators were excited to see Remanco POS Systems hit the marketplace. Does anyone out there still remember the original Remanco POS System? You had a sleek looking keypad, a little black plastic "key" and a bible of PLU codes to memorize. You punched in your food and beverage orders, and miraculously, your beverage orders printed out at the bar while your food orders printed simultaneously in the kitchen. It was exciting, sleek, and revolutionary. In many restaurants, the terminal was small enough to rest comfortably next to the Pac-Man machine Enough said.
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    POS is necessary management tool for a hotel operator to own because it enhances greatly the effectiveness of food, beverage, accounting, back-office management and saves food cost and labor cost and also save manager to deal with amount of numbers to analysis. As a operator of a hotel, to invest in a new POS system, there are some important features need to look for which include data reporting, back office management & integration, customer relationship management, wireless computing & handheld devices, payment security, self service technology. Wireless point of sale system is a booming field in recent years. In traditional environment such as a restaurant or a hotel, this technology helps to save time rather than waiting in a line for a long time and reducing service quality. Through wireless POS terminal, each order transmitted instantly and avoid overwhelming to back office and speed up the effectiveness of service staff. Self-service technology created a buzz in recent years. We can see this kind of service devices in supermarket, buffet restaurant and many other places. It saves labor cost on the one hand and also saves customers' time for checking out. 
irinadolgopolova

6 0cBenefits 0c 0cof 0c 0ca Food & Beverage 0cPOS 0c 0cSystem 0c 0c 0c - 1 views

  • An effective POS solution for restaurants, bars or food service at attractions, entertainment and leisure venues can streamline a restaurant’s activities, saving time processing orders and money due to potential human error and customer loss.
  • The great thing about restaurant, entertainment or fun center POS systems now is that as they revolve around cloud-based software, the costs to upgrade to update is much lower as the equipment is already there and ready to go.
  • Once you’ve set up your entertianment POS or fun center POS system you must transfer your menu into the POS software to enable your servers to quickly record the customer’s order and allow for the customer to be charged the correct amount. To make the most out of the inventory management you will additionally have to record existing levels of stock, and how much each item on your menu depletes the respective products within your inventory. This will also mean that you must consistently update the inventory levels when they are replenished.
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  • Waiters have continuous mobility around the restaurant, while clearly communicating and recording orders. This gives the customers the convenience of table side ordering, whilst also allowing the orders to recorded and distributed seamlessly.
  • Another great benefit of using a entertianment POS or fun center POS system is that it avoids a lot of human errors in the communication between the waiters and the kitchen or bar staff. The cloud based system means that the orders are clearly recorded for the staff, forgoing any potential penmanship or shorthand issues.
  • Inventory management is another great feature of the entertianment POS or fun center POS system and it will allow your business to keep up to date with its inventory levels and knowing exactly when to restock their goods.
  • it can also be utilized in the building of customer relationships. Collecting customer details, namely an email address, will mean that you can communicate with past customers after their visit.
  • A entertianment POS or fun center POS system with a modern payment processor can allow your business to stay up to date with the majority of businesses, accepting credit cards and allowing customers to use their tap and go cards or functions like Apple Wallet and Google Pay. A entertianment POS or fun center POS system will also greatly improve the overall speed of the checkout process, making hard copies of orders expendable and recording them digitally in real-time.
  • Theft control may not seem like a particularly pressing issue, especially if your products are behind the counter and require customers to order and pay for them before accessing them. Regardless, a entertianment POS or fun center POS system will make you aware of any potential issues of theft through tracking what is ordered and what is paid for.
  • It is important to have set measures for staff to follow in recipes, which allows you to see how much inventory is actually left compared to how much should be left based on the inventory management system.
  • Through the continuous tracking of your levels of inventory, you’ll be able to identify trends in how each of your individual levels of stock are used in specific times. Not only can this aid in the planning and managing of stock, but it will also identify which products are popular within specific times of the year. This is valuable information and can be effectively utilized through your promotion and marketing, enticing more people to your family entertainment centre.
  • Managing an entertainment business requires a great deal of organization throughout all levels of the business. POS systems offer a great range of benefits aiding in the simplification of many business processes, from inventory management to staff management.
  • Clearly managing time clocks, scheduling which employees work each shift, keeping payroll up to date are all tasks entertianment POS or fun center POS can potentially assist with.
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    In this article the food and beverage POS systems are described and discussed. The author explains why POS systems are important for the restaurants and entertainment centers, how to build those systems, how much would it cost to the businesses and what POS is exactly. Other than that, the benefits of installing POS systems are pointed.
Sarah Black

Protect your business by keeping data secure | Product Watch content from Nation's Rest... - 0 views

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    This article discusses the importance of restaurants protecting their systems and data from a security breach. This is a major issue for the food and beverage industry. According to a data security research and investigation firm, "the food and beverage industry accounted for 57% of all data breaches it investigated last year." This finding was a 44% increase from the previous year. Author Barbara King notes important risk management measures for owners and managers. Using strong passwords and non-identifying network web names are simple preventative measures. A few more include firewalls and installation of antivirus software. These must be kept updated to be effective, though.  Another preventative measure she discusses is logging all remote access and utilizing two forms of user verification for access points which are considered higher risk. Still other measures include segmenting the network cardholder data environment so it will not be a target. Finally, one of the most important security measures is complying with PCI DSS. This is essential for protecting payment data from customers and securing networks. This standard also gives important guidelines for proper handling of such data. In the end, these are all things we must do to keep and protect a loyal customer base.
Krystal Jost

hotel SystemsPro Continues to Enhance its hotel SalesPro Mobile S - 0 views

  • hotel SystemsPro, a leading provider of ASP-based, enterprise hotel sales software announced new enhancements to its popular hotel SalesPro Mobile Sales and Catering solution.
  • hotel SalesPro Mobile gives hotel sales teams and managers remote access to our easy-to-use hotel SalesPro system for real-time property, account, group, or hotel chain information while they are traveling.
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    SalesPro is not a new system to the hotel industry. Directors of Sales and Sales and Catering Managers would be lost without a system to keep track of their meetings and conferences, as well as to collect payments and maintain guest listings and price brackets and rate plans for those groups. Food and Beverage directors find it helpful as well, as each group maintains their own banquet event order and the food and beverages are charged accordingly. What is new, however, is that hotel SystemsPro is enhancing its hotel SalesPro to include mobile options, where hotel sales teams and managers can obtain remote access to the system for real time information about the property. This is a handy tool, as sales representatives are frequently traveling and seeking new clients by completing sales calls externally. Should a client be interested in the pricing or availability during a sales visit, the sales manager can then immediately seek the information and provide it to the client. Efficiency and convenience are key factors for consumers when choosing a space, whether it is for their meeting, function, guest room needs, or anything else for that matter. Being able to immediately provide the answers to the questions that a client may have will gain the advantage, and potentially persuade the client to book the space or facilities on the spot, as opposed to having to contact them at a later time with the information, as by then, the client may have already made a decision to go with someone else. SalesPro is already a top choice for hotel businesses, as it boasts a high performance, and boasts to help boost sales and reduce operating costs. It also claims to offer property solutions that include reporting capabilities, allowing enhancement of a quality guest experience. This new development is simply an additional benefit to the system, and is offered to SalesPro users at no additional cost, making it that much more of an asset to the sales team.
Paige Wuensch

ResortSuite Releases Tablet-Based F&B Ordering App - 0 views

  • ResortSuite, a leading provider of integrated guest-centric hospitality management solutions, is pleased to announce the release of their new tablet-based F&amp;B ordering app, TabletSide POS
  • ResortSuite TabletSide POS allows a server to take an order quickly and efficiently and have the order sent to the kitchen printers immediately for preparation.
  • It exposes key ResortSuite functionality via many mobile and tablet devices and form-factors for quick, cost-effective and highly personalized levels of guest service.
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    This article is short and to the point. It reflects the unattended POS and e-menu discussions from blackboard. The company ResortSuite, has created a new tablet-based food and beverage ordering app on what is called their TabletSide POS. This device provides guests the tools they need exactly when they need them. The POS synchronizes real-time with the full ResortSuite food and beverage modules for up-to-date menu and guest information and even has an offline mode if WiFi were to lose connection!
danakissane01

Kitchen Tech: The Trends Transforming The Industry In 2021 - 0 views

  • having a digital allergen management and tracking system is going to be essential for businesses within the food and beverage sector. This will ensure that the seller can always prove that they have clearly labelled all allergens within the food they produce for direct sale.
  • With the ability to monitor customer trends and forecasts, improve data collection and check stock levels,
  • Household brands such as Samsung are integrating new technology into their kitchen appliances, so it is now essential that brands and businesses within the food and beverage sector follow suit.
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  • Utilising SmartThings technology, these fridges allow people to see what is inside their fridge, wherever they may be.
  • COVID-19 may be the pandemic that has taken over the world recently, but there are a number of other crises that will continue beyond the effects of coronavirus. Food waste and, of course, global warming are just two of them.
  • By introducing technology into kitchens, this will help contribute positively to both of these incredibly important issues, as well as reducing the UK's carbon footprint.
  • 2021 is the year to go digital and food businesses need to do more with less. Consumers are going to be even more sensitive to food hygiene standards and will choose not to dine with businesses if they feel they are not conforming to the highest levels of safety. Aiding safety and transparency, remote technologies such as in-app ordering and digitised menus should be continued to help limit the need for human contact and disease transmission. By going digital, food businesses can focus on the customer experience and let technology innovate, and take care of, many food safety procedures.
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    How technology will help kitchen in the UK.
nashalsiddiqi

AI in Restaurants: How it's Reshaping Restaurant Management | Lightspeed - 0 views

  • Artificial intelligence software that makes restaurant forecasting more accurate and less time-consuming.&nbsp;
  • From employee scheduling and cutting down on food waste to projecting sales and planning promotions, the benefits of AI are numerous. Ultimately, it helps you minimize labor and food costs and maximize profits.&nbsp;
  • sales forecasting is a set of processes that restaurants use to project their future sales. For many restaurants, this means looking at the previous year’s sales reports for a specific timeframe and using that as a benchmark for the current year’s sales over the same timeframe
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  • there’s a problem with this process. There are a ton of factors that contribute to sales growth or regression that simply looking at last year’s sales doesn’t give insight into.&nbsp;
  • Things like the weather, your restaurant’s location, holidays and even local or international events can have a big effect on your sales.&nbsp;
  • Whether it’s sunny, cloudy, rainy, snowy or warmer than usual, consumers are drawn to certain foods and drinks based on the conditions outside. Based on the food and beverages a restaurant serves, the weather will influence how many customers a restaurant serves on any given day.&nbsp;
  • it lets you know how many sales you can expect in the future based on that historical sales and weather data.&nbsp;
  • A study from the World Resources Institute found that for every dollar a restaurant invests into reducing their food waste, they save seven. That’s a 7x return on investment!&nbsp;
  • By using historical sales data and weather conditions to predict how much inventory you actually need to buy to fulfill customer demand. In doing so, restaurants remove the risk of overspending on cost of goods sold (COGS).
  • Using AI, restaurants can accurately project their sales, inventory and staffing needs for holidays. Instead of guesstimating your sales for events like Saint Patrick’s Day, use artificial intelligence to decipher what (and how much) food and beverages you need to stock up on to fulfill demand.
  • Your restaurant’s location will also affect sales on holidays, and AI can help you predict foot traffic and walk-in customers based on the same historical sales and weather data.&nbsp;
  • For example, if your restaurant or bar is near a basketball arena and your local team is in the finals, you can expect larger crowds of customers who want to watch the game. If you’re not prepared for that spike in customers, that’s effectively missed revenue.&nbsp;
  • Rather than guess which menu items attendees prefer, pinpoint your best (and worst) sellers and adjust what you purchase from suppliers accordingly.&nbsp;
  • AI can help restaurateurs determine what their promotion includes, which maximizes that promotion’s returns.&nbsp;
  • With AI-powered forecasting, businesses in the hospitality industry can plan and make decisions based on previous sales data and analytics in relation to the weather, their business location and so much more.&nbsp;
smones

Why Women Are Leading The Growing Natural Wine Movement - 0 views

  • “boys club.”
  • emerging market dedicated to organic ingredients and sustainable practices.
  • With such clean ingredients, the end product isn’t as stable as it’s more traditional counterparts, and therefore needs to be sold relatively soon after production.
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  • A recent study conducted in conjunction with UCLA found that organic labels yielded higher taste ratings from wine critics.
  • A Mintel study found that 60% of millennials and 55% of Gen-Xers are concerned about harmful ingredients in their food and groceries.
  • While organic represents less than 5% of the U.S. wine industry, it grew at rates between 10% and 20% per year in volume from 2013-2016, according to Nielsen. In the last decade, the number of organic vineyards tripled worldwide.
  • Women outnumber men as the leading consumer of wine in both retail and restaurants, consuming 57% of bottles in the U.S, reports Nielsen. Of those, 51% of those aged 21-24 say organic factors in into their purchasing wine.
  • (Several studies suggest women eat more nutritiously than their male counterparts).
  • Natural wine is generally lighter and tends towards a funkier, less manipulated consistency.
  • The definitions involve both the environment (how the grapes are tended to, without artificial chemical fertilizers, pesticides, and herbicides) and the winemaking process (with limited or no added chemicals/sulfates).
  • millennials, who constitute 36% of wine drinkers, according to a report by Beverage Dynamics.
  • more subtle, restrained, and elegant than it’s predecessors. “Women’s wine tends to use less of the winemakers’ bag of tricks as far as oak is concerned and different methods to manipulate the flavors of wine,” says Den Haan.
  • “They’re geared to the female consumer,” adds Ed&nbsp;Field, owner of&nbsp;Natural Merchants, Inc., one of North America’s leading importers of organic&nbsp;wines, which counts Whole Foods as client. “There’s not necessarily heavy tannins–it’s more refined.”
  • Magdevski says that in the past, women probably veered away from winemaking in part because of the physicality required.
  • Women might also gravitate towards small, natural producers and local markets since larger operations have long been dominated by men.
  • In 2013, Ann Rabin Arnold founded the Organic Wine Exchange, an organic wine club that’s now available in 13 states with a clientele that is&nbsp; 80% female.
  • larger producers will co-opt it as a smart marketing move. “That’s my fear,” she says, adding, “and my hope.”
  • organic wine is “at the tip of the iceberg” as more and more consumers, especially millennials, actively look for not only healthier solutions, but more distinct dining options.
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    Even though the wine industry was once considered more of a "boy's club", woman are now leading the way in the growing Natural Wine Movement as a market dedicated to organic ingredients and sustainable practices continues to emerge. This is largely due to the fact that women outnumber men as the lead consumer of wine in both retail and restaurant bottle purchases, as well as several studies that suggest that woman eat/drink more nutritiously than their male counterparts. This has led to organic and biodynamic wines growing at rates between 10 percent and 20 percent per year in volume from 2013 to 2016, and organic vineyards almost tripling word wide over the last decade. Being in charge of the Beverage Ordering and Menu Creation at my restaurant, I have seen first hand the increase demand for organic and biodynamic wines. It has become so prevalent that I have begun printing menus with asterisks to highlight which of our wines fall into either of these categories. According to a Mintel Study, 60 percent of millennials and 55 percent of Gen-Xers are concerned about harmful ingredients in their food and groceries. With millennials constituting for 36 percent of wine consumers, according to a report by Beverage Dynamics, it is a essential that both the restaurant and wine industries continue to cater and adept to our consumers wants and needs. It would only make sense that Women are the ones leading this growing trend, as they constitute the majority of the market for it as well.
lismarycedeno1

Web App RoomOrders Now Available to U.S. Hotels | Hospitality Technology - 0 views

  • RoomOrders,
  • is now available for a free trial in hotels in the United States
  • Offering a digital menu in the cloud to streamline food and beverage operations,
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  • defends against online food ordering and delivery platforms
  • Guests can visit the website or scan the RoomOrder QR code displayed in their hotel room,
  • Guests can then scroll through images of menu items, place an order
  • in a few clicks from their room, or in transit, and track delivery time.
  • the global food delivery mobile application market was pegged at $3.79 billion in 2017 and is projected to reach $16.61 billion by 2023, registering a compound annual growth rate of 27.9% from 2017 to 2023.
  • Fin Point in Boston Hilton Downtown was the first to trial RoomOrders
  • Hilton Sydney and Hilton Belgrade have become the latest hotels to implement RoomOrders last month with sensational early results
  • RoomOrders helps hotels answer dilemmas between in-house and outsourcing room orders
  • easy to implement as it requires no special or dedicated hardware
  • language barriers as it’s multilingual, reprinting menus for seasonal dishes, guests getting a busy signal or being placed on hold, and staff members not being able to provide detailed information about the menu.
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    RoomOrders is now available for free trails in the United States offering a digital menu in the cloud to streamline food and beverage options. The web app helps answer hotel dilemmas as well as solving problems which include language barriers, reprinting menus, and customer satisfaction with signal and unresourceful staff members.
galca008

Top 5 Tips to Streamline Your Hospitality Facilities Management - 0 views

  • &nbsp;CMMS solutions can automatically track everything from guest room availability to preventative maintenance schedules for your property’s most valuable equipment. Automation frees up your facilities management staff to focus on even more parts of the guest experience.
  • Many of the best CMMS options on the market will include features such as: Asset and equipment management The ability for staff, or even guests, to electronically submit maintenance requests Generation of checklists for regular tasks such as housekeeping or pool maintenance A comprehensive dashboard for facilities managers and staff.
  • Energy Star, the U.S. Environmental Protection Agency’s voluntary certification program for eco-friendly products, also offers an online tool to take the guesswork out of tracking your property’s carbon footprint. &nbsp;Portfolio Manager can measure and track greenhouse gas emissions, energy and water consumption for all kinds of properties, including hotels. The tool can be used to benchmark the performance for just one building or a portfolio of properties.
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  • Another eco-friendly way to streamline your facilities management operations and reduce energy costs is to connect the thermostats in guest rooms to the property management system that tracks guest reservations, check-ins/check-outs and housekeeping. When a guest checks out, the system will automatically set their room’s thermostat to “standby” status so you aren’t paying to unnecessarily heat or cool a vacant room.
  • Investing in a fast, reliable wireless network can mean fewer complaints from guests and less time your facilities management staff will have to spend responding.
  • One surefire way to streamline operations, lighten the load on staff – and the environment – is to reduce the amount of waste generated by your property.
  • Switching from offering paper copies of newspapers to digital access passes. Using refillable containers for toiletries and other products rather than offering small plastic bottles. Collecting and re-using materials leftover from conferences and events Donating food and beverage leftovers to local food pantries or shelters, or toiletries and linens to area shelters.
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    This article gives us a few tips about how to streamline the facilities management systems, to make the processes easier to track as well as reducing cost and waste. The first tip is to implement a computerized maintenance management system for the property. This CMMS would allow you to track preventetive maintenance schedules, which would alleviate excess labor on the staff. CMMS also allows the staff and even guests to submit maintenance requests electronically. Another tip is to adopt Energy Star's Portfolio Manager, which helps to track the property's performance and use of gas emissions, energy, and water. Third tip is to connect thermostats in guests room to the PMS. This would be able to not waste unnecessarily when rooms are vacant. Lastly, streamlining the property's waste management operations by producing less waste. Switching from paper copies to digital, using refillable containers, re-using leftover materials, and donating food and beverage leftovers to shelters should be adopted. Hotels these days need to be going green, and all of the above are ways in which we could start. This is a great article with helpful tips for hoteliers who are beginning.
nbakir

Shifting ahead of the curve when re-opening your F&B business with the right technology - 0 views

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    The article by Shiji Group (2020) focuses on how companies can utilize technology in responding to post-crisis operations, increasing their competitiveness in their respective industries. In itself, the Shiji group is a software solutions company that provides its services in the Food, hospitality, entertainment, and retail industry. The company was founded in 1998 and currently employs approximately 5,000 individuals in its over 80 subsidiaries. As of 2020, Shiji Group serves approximately 200,000 restaurants, 74,000 hotels, and 600,00 retail businesses (Shiji Group, 2020. To this effect, the Shiji Group (2020) provides that the utilization of point-of-sale software and technologies is the best suit technological alternative for foods and beverages companies in the post-crisis period. In this line, the article indicates that the best alternative in implementing such technology is ensuring that the company's systems can communicate effectively. In this line, Shiji Group (2020) notes that approximately 65% of all purchasing decisions are affected by the availability of point-of-sale features, modules, and functionalities. Shiji Group (2020) further provides one of the transitioning alternatives: the utilization of cloud-based technologies that provide secure, convenient, flexible, and open application programming interfaces (APIs). Some of the accrued benefits include better customer experiences due to software ease of use, multi-function applications and reports building, and capacity to alter the software and hardware accessibility. Having noted these advantages, Shiji Group (2020) provides an example of its software business partnership with Barstock Exchange. They focused on helping Food and beverage businesses extend their capacity through the upgrading of its technological base. This was achieved through the upgrading and integration of the point-of-sale software and their cloud-based software functionality, hence increasing their operational capacity and effi
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