Article #5: OPENING EYES TO OPEN DOORS: Key at Nine Zero Hotel Is an Iris Scan by Curt Harler
http://htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=75D57CDB40E84DC59EE6C20622A66ED0
This article discusses just how technologically advanced today’s society has come. Throughout the course, this technology seemed to be the most cutting edge. According to Harler, a hotel in Boston has a technology that they use for certain guests which does not require keys or key cards. This technology goes above and beyond and makes keys and key cards obsolete. This hotel uses iris scans as a method of access for guests to enter their rooms. While key cards are still available, guests have the option.
The article goes on to discuss how the process is convenient and provides no false positives. The process takes two minutes at check in for guests to have their iris photo taken. Apparently among the hotel’s guests, this method of room access is popular. The main problem that’s stopping many hotels from implementing such a scan is the cost. According to the article, individual scanners cost around $1,000. This is a lot of money, but could be beneficial. This technology has the potential to provide hotel occupants with maximum room security.
Of all the articles I’ve viewed in this hospitality technology class, this one stuck out the most. The fact that this type of technology is already available shows how far our society has really come. This is the most likely just the tip of the iceberg. This technology will most likely become the standard once perfected and perhaps a bit less pricy. This is very effective, but scary when you think about what our society is capable of on a technological level.
For this technology to become the standard, I believe it must be found completely error proof. It would be a problem if system glitches arose. The result would be angry customers and at the end of the day, lost revenue for a hotel. Overall, it is crazy to see how we continue to outdo ourselves technologically. Pretty soon, people will consider keys and key cards to be primitive. They will become obsolete similar to vcr’s etc. I personally would use opt for this technology for gaining access to my hotel room, however, I would expect it to be error free because as stated above, this could be a great hassle.
Sunday, May 4, 2008
Sunday, April 20, 2008
Article #4: Gift Cards that Give Back
Article #4: Gift Cards that Give Back by Tammy Mastroberte
http://htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=A633217F1500423D9950721FD44CF4E8
In the article, Gift Cards that Give Back, Mastroberte discusses how the hospitality industry is using gift cards. Not only have companies began to tie their gift cards in with loyalty programs, but now when one purchases a restaurant gift card, they themselves might be eligible to receive a small gift card to the establishment. This is a method for more customers/potential customers to frequent the establishment.
In the year 2007, restaurant gift cards were a close second to sales of gift cards to department stores. This shows that restaurant gift cards are indeed very popular among consumers. The article goes on to discuss Bugatti’s Restaurant inc. and their technique in using outsourced marketing. Bugatti’s partnered up with Blackhawk Network. Blackhawk network enabled a sense of convenience for Bugatti. Now customers can purchase Bugatti giftcards off premise at Safeways stores. Overall a wide range of potential customers can be reached using companies like Blackhawk network. Overall it is apparent that gift cards in hospitality are a trend on the rise.
I believe that it is important for gift cards to circulate for restaurants. It is a good way of gaining name recognition. The strategy of using gift cards to give back is an excellent and intelligent loyalty strategy for companies to use. I personally have given restaurant gift cards to family members and it would be nice if I received a small coupon/card myself as a thank you for my purchase.
I also believe that more restaurants should follow Bugatti’s lead and have their gift cards sold at different outlets. I am from Pennsylvania and at any WaWa convenience store; one can purchase Best Buy gift cards as well as many other different gift cards. It would be an intelligent move for restaurants who can afford it to start selling their gift cards at places like WaWa and seven eleven.
http://htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=A633217F1500423D9950721FD44CF4E8
In the article, Gift Cards that Give Back, Mastroberte discusses how the hospitality industry is using gift cards. Not only have companies began to tie their gift cards in with loyalty programs, but now when one purchases a restaurant gift card, they themselves might be eligible to receive a small gift card to the establishment. This is a method for more customers/potential customers to frequent the establishment.
In the year 2007, restaurant gift cards were a close second to sales of gift cards to department stores. This shows that restaurant gift cards are indeed very popular among consumers. The article goes on to discuss Bugatti’s Restaurant inc. and their technique in using outsourced marketing. Bugatti’s partnered up with Blackhawk Network. Blackhawk network enabled a sense of convenience for Bugatti. Now customers can purchase Bugatti giftcards off premise at Safeways stores. Overall a wide range of potential customers can be reached using companies like Blackhawk network. Overall it is apparent that gift cards in hospitality are a trend on the rise.
I believe that it is important for gift cards to circulate for restaurants. It is a good way of gaining name recognition. The strategy of using gift cards to give back is an excellent and intelligent loyalty strategy for companies to use. I personally have given restaurant gift cards to family members and it would be nice if I received a small coupon/card myself as a thank you for my purchase.
I also believe that more restaurants should follow Bugatti’s lead and have their gift cards sold at different outlets. I am from Pennsylvania and at any WaWa convenience store; one can purchase Best Buy gift cards as well as many other different gift cards. It would be an intelligent move for restaurants who can afford it to start selling their gift cards at places like WaWa and seven eleven.
Sunday, March 30, 2008
Article #3: Breaking Down the Fudge Factor
Article #3: Breaking Down the Fudge Factor
By Lisa Terry
http://htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=DC7F23D694C042F18099F4A010BC770F
The article discusses how restaurateurs are currently implementing “new menu analysis and forecast driven production systems” into their restaurant operations. These types of technologies provide restaurateurs with the convenience of not having to play the guessing game when forecasting sales, quantities, portions etc. In a nutshell, restaurateurs are cutting costs with cutting edge technologies.
According to the article, restaurant operations usually see a four to seven point reduction in food/labor cost. These new technologies are helping restaurants operate at maximum efficiency, which in the end will result in a positive experience for the customer. Specifically, the article mentioned one company that stood out. Internet Restaurant Technology Inc. provides a program that offers a detailed menu analysis tool. By simply entering a recipe into the program, the analysis tool does all the thinking for you. Based on one recipe, the tool displays the items impact on “food costs, paper costs, revenues and gross profit.” This provides managers with a quick look at how certain menu items may benefit and contribute to the overall operation.
The article stresses how convenient products like this can be to restaurateurs. The only thing is that proper training is necessary in order for establishments to benefit completely from such tools. If management is using these tools properly, the benefit of these technologies definitely outweighs any financial burden.
Overall this article was good in that it introduced a potential great restaurant technology. At the same time, the article was honest in stating that it is important for management to be well trained in the program so that they can get full use out of it. With the combination of decreased food cost and labor cost, restaurants can not go wrong in purchasing tools like the ones mentioned in the article. It seems that the restaurants of the future will be operating at maximum efficiency, which is a great thing. Perhaps important tools like these will cause less new restaurants to fail.
I have worked in several restaurants and currently work in one where there is limited technology. I feel with an addition of a tool like the ones mentioned in this article, the business could save itself a great deal of money. When someone is using a technology that does a majority of the thinking for them, the sky is the limit.
Source: Terry, Lisa. “Breaking Down the Fudge Factor.
By Lisa Terry
http://htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=DC7F23D694C042F18099F4A010BC770F
The article discusses how restaurateurs are currently implementing “new menu analysis and forecast driven production systems” into their restaurant operations. These types of technologies provide restaurateurs with the convenience of not having to play the guessing game when forecasting sales, quantities, portions etc. In a nutshell, restaurateurs are cutting costs with cutting edge technologies.
According to the article, restaurant operations usually see a four to seven point reduction in food/labor cost. These new technologies are helping restaurants operate at maximum efficiency, which in the end will result in a positive experience for the customer. Specifically, the article mentioned one company that stood out. Internet Restaurant Technology Inc. provides a program that offers a detailed menu analysis tool. By simply entering a recipe into the program, the analysis tool does all the thinking for you. Based on one recipe, the tool displays the items impact on “food costs, paper costs, revenues and gross profit.” This provides managers with a quick look at how certain menu items may benefit and contribute to the overall operation.
The article stresses how convenient products like this can be to restaurateurs. The only thing is that proper training is necessary in order for establishments to benefit completely from such tools. If management is using these tools properly, the benefit of these technologies definitely outweighs any financial burden.
Overall this article was good in that it introduced a potential great restaurant technology. At the same time, the article was honest in stating that it is important for management to be well trained in the program so that they can get full use out of it. With the combination of decreased food cost and labor cost, restaurants can not go wrong in purchasing tools like the ones mentioned in the article. It seems that the restaurants of the future will be operating at maximum efficiency, which is a great thing. Perhaps important tools like these will cause less new restaurants to fail.
I have worked in several restaurants and currently work in one where there is limited technology. I feel with an addition of a tool like the ones mentioned in this article, the business could save itself a great deal of money. When someone is using a technology that does a majority of the thinking for them, the sky is the limit.
Source: Terry, Lisa. “Breaking Down the Fudge Factor.
Thursday, March 13, 2008
Article #2: Keeping Kitchens Humming
Article #2: Keeping Kitchens Humming
By Lisa Terry
http://www.htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=321C62497A1848C8BC24CF5E65CD4BC6
In the article “Keeping Kitchens Humming” , Lisa Terry outlines several different methods currently being used in restaurants that are ensuring overall quality in their product and service. The restaurant business is one that is extremely fast paced and based on customer satisfaction. The article highlights several technologies that are helping restaurants successfully turn out their food orders. Some key examples of these technologies are highlighted below.
A seemingly large breakthrough in restaurant technology would be a new method implemented by a restaurant named Bone Daddy’s. At Bone Daddy’s orders move through a computer system that shows cooks not with just words, but pictures to show how to cook the food properly and how long. The result is an increase in overall productivity. Food is coming out of the kitchen at a faster pace and with an exceptional amount of quality. Another technology seems to be rather helpful is a tool that tells cooks how long it takes to cook an item and when items should be cooked in regards to the other items on an order (Terry, 2008).
Overall, technologies like these seem to be an enormous step from the days when restaurants did not even have computers in their establishments. As a result of the various technologies being implemented by Bone Daddy’s Texas BBQ Chain, they have already seen a five percent increase in sales. It seems that the technologies being used in their kitchens are efficient and effective.
Technologies such as the ones listed above seem to be rather helpful for day to day kitchen operations. According to Terry, sales are increasing which is what companies obviously like to see. Also, with these technologies food is probably being served in a much more consistent manner. What I mean when I say this is that the dishes most likely look and tastes exactly the same every time they are cooked and brought of the kitchen and onto the customers table. This is very important for building and maintaining a certain standard of quality at any food and beverage operation.
The computers with pictures and guidelines on how and when to prepare food items leave little room for error. Tasks are becoming simplified as a result of the computer technology in kitchens and this overall will ensure quality. This has potential to really help quality, consistency, and overall sales in a restaurant as demonstrated in the article. The price is not mentioned but I imagine it will be rather expensive for many restaurants to use this technology. This still does not take away from the fact that these technologies are extremely beneficial.
Source:
Terry,Lisa. “Keeping Kitchens Humming”. http://www.htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=321C62497A1848C8BC24CF5E65CD4BC6
By Lisa Terry
http://www.htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=321C62497A1848C8BC24CF5E65CD4BC6
In the article “Keeping Kitchens Humming” , Lisa Terry outlines several different methods currently being used in restaurants that are ensuring overall quality in their product and service. The restaurant business is one that is extremely fast paced and based on customer satisfaction. The article highlights several technologies that are helping restaurants successfully turn out their food orders. Some key examples of these technologies are highlighted below.
A seemingly large breakthrough in restaurant technology would be a new method implemented by a restaurant named Bone Daddy’s. At Bone Daddy’s orders move through a computer system that shows cooks not with just words, but pictures to show how to cook the food properly and how long. The result is an increase in overall productivity. Food is coming out of the kitchen at a faster pace and with an exceptional amount of quality. Another technology seems to be rather helpful is a tool that tells cooks how long it takes to cook an item and when items should be cooked in regards to the other items on an order (Terry, 2008).
Overall, technologies like these seem to be an enormous step from the days when restaurants did not even have computers in their establishments. As a result of the various technologies being implemented by Bone Daddy’s Texas BBQ Chain, they have already seen a five percent increase in sales. It seems that the technologies being used in their kitchens are efficient and effective.
Technologies such as the ones listed above seem to be rather helpful for day to day kitchen operations. According to Terry, sales are increasing which is what companies obviously like to see. Also, with these technologies food is probably being served in a much more consistent manner. What I mean when I say this is that the dishes most likely look and tastes exactly the same every time they are cooked and brought of the kitchen and onto the customers table. This is very important for building and maintaining a certain standard of quality at any food and beverage operation.
The computers with pictures and guidelines on how and when to prepare food items leave little room for error. Tasks are becoming simplified as a result of the computer technology in kitchens and this overall will ensure quality. This has potential to really help quality, consistency, and overall sales in a restaurant as demonstrated in the article. The price is not mentioned but I imagine it will be rather expensive for many restaurants to use this technology. This still does not take away from the fact that these technologies are extremely beneficial.
Source:
Terry,Lisa. “Keeping Kitchens Humming”. http://www.htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=321C62497A1848C8BC24CF5E65CD4BC6
Sunday, March 2, 2008
Article#1: NEW LOYALTY STRATEGIES
Article#1: NEW LOYALTY STRATEGIES
By George Koroneos
http://www.htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=32BFFF5D7A1648F7AEC89AD3B94593A3
The article “New Loyal Strategies” by George Koroneos, deals with the abundant amount of companies who offer rewards programs/loyalty memberships today. According to the article, Americans subscribe to over 1.3 billion loyalty memberships (Koroneos, 2008). Many may look at that statistic and wonder why companies offer so many discounts to customers via rewards programs.
According to the article, the answer is simple; rewards programs are put into place especially at restaurants in order for the operators to be aware of pertinent customer information. Some pertinent customer information according to the article may be “knowing what the guests favorite dishes are, how much money they spend in the establishment each month, their names, birthdays, and of course-their e-mail addresses.”(Koroneos, 2008) This is seemingly rather creepy, but utterly brilliant at the same time.
The article further discusses issues with rewards cards subscribers whose accounts remain idle. In the case of T&J Restaurants, when an account is idle, an e-mail with a personalized coupon will be sent to the idle rewards card holder. In another instance if a customer has a bad experience i.e. food being sent back an e-mail is sent with a coupon in hopes of rekindling the relationship between T&J Restaurants and its customer. This all says a great deal about the benefits of rewards programs.
This article was informative and makes sense. It is wise for companies most especially restaurants to put loyalty/rewards programs like these into place. It focuses on a theme that is tossed around often in today’s society, “lifetime value of a customer.” The information that is obtained by handing out these rewards programs cards seem to be rather beneficial in personalization each customer’s experience. In hospitality, the goal is to always exceed the customer’s expectations and having valuable information about customer’s may do just that.
I was more astonished at the fact that certain restaurants actually e-mail customers who have had a negative experience and provide them with a coupon. This is also a very smart and courteous business move that once again, focuses on the lifetime value of a customer.
The personalization of guest’s experience is so easily captured when a company is able to obtain direct records of buyer behavior. This is a very basic “give a little and take a little” relationship. In essence, companies are giving occasional discounts to its rewards members in exchange for their valuable information, which will be beneficial to them in the long run. It will most likely not be long before every company no matter how big or small puts these programs into practice.
Source:
Koroneos, George. “NEW LOYALTY STRATEGIES”.<http://www.htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=32BFFF5D7A1648F7AEC89AD3B94593A3>
By George Koroneos
http://www.htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=32BFFF5D7A1648F7AEC89AD3B94593A3
The article “New Loyal Strategies” by George Koroneos, deals with the abundant amount of companies who offer rewards programs/loyalty memberships today. According to the article, Americans subscribe to over 1.3 billion loyalty memberships (Koroneos, 2008). Many may look at that statistic and wonder why companies offer so many discounts to customers via rewards programs.
According to the article, the answer is simple; rewards programs are put into place especially at restaurants in order for the operators to be aware of pertinent customer information. Some pertinent customer information according to the article may be “knowing what the guests favorite dishes are, how much money they spend in the establishment each month, their names, birthdays, and of course-their e-mail addresses.”(Koroneos, 2008) This is seemingly rather creepy, but utterly brilliant at the same time.
The article further discusses issues with rewards cards subscribers whose accounts remain idle. In the case of T&J Restaurants, when an account is idle, an e-mail with a personalized coupon will be sent to the idle rewards card holder. In another instance if a customer has a bad experience i.e. food being sent back an e-mail is sent with a coupon in hopes of rekindling the relationship between T&J Restaurants and its customer. This all says a great deal about the benefits of rewards programs.
This article was informative and makes sense. It is wise for companies most especially restaurants to put loyalty/rewards programs like these into place. It focuses on a theme that is tossed around often in today’s society, “lifetime value of a customer.” The information that is obtained by handing out these rewards programs cards seem to be rather beneficial in personalization each customer’s experience. In hospitality, the goal is to always exceed the customer’s expectations and having valuable information about customer’s may do just that.
I was more astonished at the fact that certain restaurants actually e-mail customers who have had a negative experience and provide them with a coupon. This is also a very smart and courteous business move that once again, focuses on the lifetime value of a customer.
The personalization of guest’s experience is so easily captured when a company is able to obtain direct records of buyer behavior. This is a very basic “give a little and take a little” relationship. In essence, companies are giving occasional discounts to its rewards members in exchange for their valuable information, which will be beneficial to them in the long run. It will most likely not be long before every company no matter how big or small puts these programs into practice.
Source:
Koroneos, George. “NEW LOYALTY STRATEGIES”.<http://www.htmagazine.com/ME2/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=32BFFF5D7A1648F7AEC89AD3B94593A3>
Subscribe to:
Posts (Atom)