Griswold, Geoff. Energy Savings: Why These Tips Work . Hospitality Upgrade Magazine, Fall 2007 Issue. (Non-Internet Source, got this from the actual magazine)
In recent months the White House has taken focus on several environmental issues, mainly energy conservation, claiming the first step in decreasing our dependency on foreign oil is becoming more energy efficient. This article illustrates some helpful tips that hotel managers should take into consideration when deciding on ways to cut down on the energy bills and conserving valuable resources for the hotel. The two main bills in a hotel are the heating and lighting, with air conditioning being rather significant beause of the enourmous energy required to circulate the air with fans. New advancements in light bulbs mean you can use fluorescent bulbs without taking away from the ambience of the room. Incandescent lights, although very pleasing to the eye, require more energy to light because they rely on heat to make the bulb glow warm and bright. Regular maitenance should be in the forefront when trying to make you HVAC system work as efficiently as possible, this inlcludes changing the air filters on monthly or even bi-monthly basis if needed, clogged filters cause restricted air flow and causes the system to overwork itself. The article suggests using digital thermostats that have a much more precise temperature setting and monitoring system far more accurate than analog thermostats, enabling the temperatures in the building to be kept more accurate and not go up and down wildly. Make sure that the coils around the compressor for the air conditioning unit is kept free of dust. Because of hte massive air intake the compressor requires to cool the air, dust can accumulate fast and cause the compressor to overheat, overwork, etc, and even maybe break down, causing much more additional bills for the hotel.
I think it's funny that articles like this even need to be printed in a supposedly leading authority in the Hospitality industry. It seems almost like a no-brainer that hotel managers should already know these very common and sensible tips for maintaining their HVAC and lighting systems in their hotel. YOu don't even need to have any technical or mechanical skills to know how to make sure that filters and coils are dust free. It is also pretty obvious that you need to make sure you are using enerygy efficient light bulbs, not too bright, and not incandescent bulbs that eat up energy costs. THe most sensible thing to consider when dealing with cutting down the costly heating/cooling and lighting bills is to make sure you have a good HVAC system installed. If it is old or outdated, the best thing to do is invest in something new and worthwhile. It doesn't make any sense to waste money reparing a broken machine, band-aiding it for nickels and dimes until it finally does break down. Have good equipment, have lights on timers, and have good thermostats, these are all common sense topics that any good manager should already know.
Sunday, November 11, 2007
Sunday, October 28, 2007
Profits on Tap
Giamartino, John Paul. Killer Apps: Profits on Tap. HT Magazine, January 2007 http://www.htmagazine.com/HT/archive/0207/0207_08.html
In this article, Paul Giamartino talked about how he feels the beverage side of F&B was just important as the food side when dealing with ways to boost restaurant revenues. It has also been a great challenge to keep an accurate and current inventory of draft beer. To understand beverage cost and pour cost, the only way to really know was to perform periodic physical counts, which proves to be very intensive. Draft beer, even in a physical inventory is extremely difficult to audit because it is in a giant keg and is hard to measure. The solution was purchasing a system called U.S. Beverage Net. The system was computer based monitoring system that automatically measured each pour of draft beer and reconciled it with the restaurant’s POS system. Over time they were able to recognize large variances in how many ounces of beer were sold and what exactly was poured. It turns out they ended up pouring more beer than was actually sold. Knowing this now, they were able to hold their bartenders more accountable for performing accurate pours and not wasting or giving out too much. Since its successful performance in this unit, they were able to roll out the whole system seven more of their nine locations. The staff embraced the system as saw it as a way to help improve their efficiency.
I have always been fascinated with beverage inventory solutions. In our recent class Cihan showed us some very interesting beverage monitoring systems that he found at a trade show. Some work off of weight. Others work off of bar-coding systems and scanning a label. Others simply work off of using a very expensive looking computer monitored pour spout that is actually capable of monitoring the amount of liquid flowing through it. Personally, I believe this is the best and most efficient way to monitor your beverage inventory accurately. You are able to understand just how much is being poured into each drink and on average how long it takes to empty a bottle. You could easily tie this in with your ordering system that alerts you to order a new bottle or keg when par levels get low, it could even prepare the order for you. Inventory is a time consuming and sometimes extremely inaccurate when it comes to both food and beverage, but more especially beverage because you have to measure the amount of liquid in each bottle or keg. I see this solution described above as the best solution out there, and I think all the other methods of weighing or scanning are obsolete, this is the best way and its on the cutting edge, why go for something more labor intensive?
In this article, Paul Giamartino talked about how he feels the beverage side of F&B was just important as the food side when dealing with ways to boost restaurant revenues. It has also been a great challenge to keep an accurate and current inventory of draft beer. To understand beverage cost and pour cost, the only way to really know was to perform periodic physical counts, which proves to be very intensive. Draft beer, even in a physical inventory is extremely difficult to audit because it is in a giant keg and is hard to measure. The solution was purchasing a system called U.S. Beverage Net. The system was computer based monitoring system that automatically measured each pour of draft beer and reconciled it with the restaurant’s POS system. Over time they were able to recognize large variances in how many ounces of beer were sold and what exactly was poured. It turns out they ended up pouring more beer than was actually sold. Knowing this now, they were able to hold their bartenders more accountable for performing accurate pours and not wasting or giving out too much. Since its successful performance in this unit, they were able to roll out the whole system seven more of their nine locations. The staff embraced the system as saw it as a way to help improve their efficiency.
I have always been fascinated with beverage inventory solutions. In our recent class Cihan showed us some very interesting beverage monitoring systems that he found at a trade show. Some work off of weight. Others work off of bar-coding systems and scanning a label. Others simply work off of using a very expensive looking computer monitored pour spout that is actually capable of monitoring the amount of liquid flowing through it. Personally, I believe this is the best and most efficient way to monitor your beverage inventory accurately. You are able to understand just how much is being poured into each drink and on average how long it takes to empty a bottle. You could easily tie this in with your ordering system that alerts you to order a new bottle or keg when par levels get low, it could even prepare the order for you. Inventory is a time consuming and sometimes extremely inaccurate when it comes to both food and beverage, but more especially beverage because you have to measure the amount of liquid in each bottle or keg. I see this solution described above as the best solution out there, and I think all the other methods of weighing or scanning are obsolete, this is the best way and its on the cutting edge, why go for something more labor intensive?
Sunday, October 14, 2007
Keeping Food Fresh
Allard, James. Keeping Food Fresh: RFID Tracks Sushi Food Quality and Orders. HT Magazine, September 2007 http://www.htmagazine.com/HT/archive/0907/0907_07.html
In this article, the owner of Blue C Sushi, an upscale Sushi bar with locations in Seattle, Washington, discussed the dilemmas that arose using a conveyor style serving system. In the restaurant, a large conveyor belt would move the various plates of sushi around to each table, and the customers would choose whichever dish they like. Before, they were using a bar code system to keep track of each dish. Before, they were only able to track when a dish has circulated on the conveyor belt longer than the maximum allowable time. The owner wanted to find a better way to monitor what specific dishes each customer was taking and a better way to maintain quality of each individual dish. So, he decided on an RFID tracking system from Intermec, interfaced with Microsoft. This way, tags on each item are able to transmit pertinent data to a central computer and allow the owner/kitchen staff sees what they have in inventory, what items are being bought most and what items aren’t that popular. As a result of this new technology, Blue C Sushi has greatly improved its customer service, delivering guests the most popular and in demand dishes, and also able to provide fresher food. It also takes care of any possibility of error in the customer bills, since each item is tracked. The tracking system has obvious advantages to the staff as well, making them able to prepare dishes the customers are really craving.
From the previous articles I have done, I am noticing a HUGE trend in technology and hospitality, and that is the use of wireless technology. Whether it be wireless internet or the use of RFID tags in hotels and now as we see, in restaurants. It is obvious to me that RFID technology is becoming the new alternative for inventory control, not only in large retail stores like Wal-Mart, but in restaurants. There is no longer a need for physical counting and estimating to see what customers are eating and what they like, you have concrete numbers provided by an RFID tracking system. I believe this is a great idea. I have never been to a sushi bar in my life, let alone any restaurant that circulates food around on a conveyor belt. Quite truthfully, it sounds rather tacky to me, but if that’s the easiest way to serve sushi, or at least make more money off sushi, then go for it. RFID makes perfect sense especially in a restaurant like this, when you have people just grabbing things off the conveyor belt, you need something watching what they take, so they can be charged accordingly. This is the first case of RFID in a restaurant I have ever seen and think it would be difficult to integrate it into more traditional style restaurants.
In this article, the owner of Blue C Sushi, an upscale Sushi bar with locations in Seattle, Washington, discussed the dilemmas that arose using a conveyor style serving system. In the restaurant, a large conveyor belt would move the various plates of sushi around to each table, and the customers would choose whichever dish they like. Before, they were using a bar code system to keep track of each dish. Before, they were only able to track when a dish has circulated on the conveyor belt longer than the maximum allowable time. The owner wanted to find a better way to monitor what specific dishes each customer was taking and a better way to maintain quality of each individual dish. So, he decided on an RFID tracking system from Intermec, interfaced with Microsoft. This way, tags on each item are able to transmit pertinent data to a central computer and allow the owner/kitchen staff sees what they have in inventory, what items are being bought most and what items aren’t that popular. As a result of this new technology, Blue C Sushi has greatly improved its customer service, delivering guests the most popular and in demand dishes, and also able to provide fresher food. It also takes care of any possibility of error in the customer bills, since each item is tracked. The tracking system has obvious advantages to the staff as well, making them able to prepare dishes the customers are really craving.
From the previous articles I have done, I am noticing a HUGE trend in technology and hospitality, and that is the use of wireless technology. Whether it be wireless internet or the use of RFID tags in hotels and now as we see, in restaurants. It is obvious to me that RFID technology is becoming the new alternative for inventory control, not only in large retail stores like Wal-Mart, but in restaurants. There is no longer a need for physical counting and estimating to see what customers are eating and what they like, you have concrete numbers provided by an RFID tracking system. I believe this is a great idea. I have never been to a sushi bar in my life, let alone any restaurant that circulates food around on a conveyor belt. Quite truthfully, it sounds rather tacky to me, but if that’s the easiest way to serve sushi, or at least make more money off sushi, then go for it. RFID makes perfect sense especially in a restaurant like this, when you have people just grabbing things off the conveyor belt, you need something watching what they take, so they can be charged accordingly. This is the first case of RFID in a restaurant I have ever seen and think it would be difficult to integrate it into more traditional style restaurants.
Sunday, September 30, 2007
Guiding Guests with RFID
Spear, Grethcen. Guiding Guests: RFID-enabled digital signs aid hotel nagivation.
HT Magazine, June 2007 http://www.htmagazine.com/HT/archive/0607/0607_09.html
In this Article, the Promotions Manager of the Hyatt Regency in Chicago discussed overcoming the challenges of signage in the largest Hyatt property in the world. Specifically, the Regency hosts 1,000+ large conventions/meetings each year, and it is important for guests unfamiliar with the Hotel layout to be able to find the right place to go,. This is where the signage comes in. Physical signs and easels that direct people to the right meeting area in the hotel can be costly and sometimes difficult due to last minute changes. To solve this problem, they needed a system that would be flexible and able to be updated with last minute changes. They’re contracted with AVT Communique to evaluate their needs and install high tech LCD displays that are interfaced to a central computer that can control the readouts on each individual screen. They installed Omnivex as software to be used to control the different LCD readouts. In the end they purchased a total of 55 LCD screens positioned throughout the hotel to help guests find their way to the right place. The LCD are equipped with RFID detectors, so when someone with an RFID tag approaches that display, the content on the screen will change to cater to their specific needs. This way, guests can view customized conference information.
I think this is a great idea. It has been in my experience that many large hotels are inherently confusing to navigate anyway, and sometimes it is very hard to find help with the staff because they are either very hard to find or you have to wait at the front desk to find assistance. Instead, using these displays, guests with RFID tags can find out all the information they need pertaining to them. This is a great article to go along with our group’s trend of convenience. Once again, technology is taking away the need for human interaction to find out information. It also is cost effective because it eliminates the need for costly signage that requires changing for every little event. I can see difficulty with this also, as I stated in my previous article analysis. Whenever you deal with wireless ANYTHING, there is the potential that it will not work properly, someone could approach a screen and nothing happens because of a miscommunication between the transmitter and tag. Also, it is also dependent on the one that inputs all this information. You must have a trained staff member or members who are fluent in using the software. These are things that happen when you integrate technology with humans
HT Magazine, June 2007 http://www.htmagazine.com/HT/archive/0607/0607_09.html
In this Article, the Promotions Manager of the Hyatt Regency in Chicago discussed overcoming the challenges of signage in the largest Hyatt property in the world. Specifically, the Regency hosts 1,000+ large conventions/meetings each year, and it is important for guests unfamiliar with the Hotel layout to be able to find the right place to go,. This is where the signage comes in. Physical signs and easels that direct people to the right meeting area in the hotel can be costly and sometimes difficult due to last minute changes. To solve this problem, they needed a system that would be flexible and able to be updated with last minute changes. They’re contracted with AVT Communique to evaluate their needs and install high tech LCD displays that are interfaced to a central computer that can control the readouts on each individual screen. They installed Omnivex as software to be used to control the different LCD readouts. In the end they purchased a total of 55 LCD screens positioned throughout the hotel to help guests find their way to the right place. The LCD are equipped with RFID detectors, so when someone with an RFID tag approaches that display, the content on the screen will change to cater to their specific needs. This way, guests can view customized conference information.
I think this is a great idea. It has been in my experience that many large hotels are inherently confusing to navigate anyway, and sometimes it is very hard to find help with the staff because they are either very hard to find or you have to wait at the front desk to find assistance. Instead, using these displays, guests with RFID tags can find out all the information they need pertaining to them. This is a great article to go along with our group’s trend of convenience. Once again, technology is taking away the need for human interaction to find out information. It also is cost effective because it eliminates the need for costly signage that requires changing for every little event. I can see difficulty with this also, as I stated in my previous article analysis. Whenever you deal with wireless ANYTHING, there is the potential that it will not work properly, someone could approach a screen and nothing happens because of a miscommunication between the transmitter and tag. Also, it is also dependent on the one that inputs all this information. You must have a trained staff member or members who are fluent in using the software. These are things that happen when you integrate technology with humans
Sunday, September 16, 2007
Swipe, Print, Sign and Go
Rubinsten, Ed. Swipe, Print, Sign, and Go. HT Magazine, June 2007
http://www.htmagazine.com/HT/archive/0507/0507_03.html
This article discusses the onset of a new trend in payment systems in many restaurants across the country. Wireless payment processing, which basically means that customers in a restaurant can have their credit cards processed and receipts given to them tableside. Not only is this a much more fast and efficient way of processing payments, it also gives customers greater piece of mind, especially in a world where identity theft is a major issue among consumers. Since the card remains in plain view, no one will have to worry about a dishonest employee copying the number down in the back and then using it to commit fraud. New portable input devices such as the "rugged" verifone vx-670 is capable of taking orders and processing payments tableside, allowing for employees to spend more time with the customers and less time running back and forth to remote terminals. The "rugged" part deals with the unit's construction, being water resistant and able to function after much abuse, which is important for a fast paced restaurant. The last part of the article describes the use of printer peripherals and their impact on the wireless pc trend. using small printers in conjunction with these pocket PC's employees are ablet o produce receipts for customers on demand. Curbside take out establishments will no longer have to run in and out of the restaurant to make payments. There is also a growing trend away from kitchen printers to screen displays that can be manipulated and changed instead of having to write on receipts and make changes by hand.
As far as I am concerned, when it comes to technology innovation in the restaurant, as long as it doesn't hinder the speed or quality or service, it is fine with me. I believe technology is important to make the industry better and much easier to manage, but there is also the danger of having technology for the sake of technology. Specfically this article is talking about wireless technology, and in my experience wireless ANYTHING can give you problems, no matter how new or up to date the harware is, there is always something that can interfere with teh signal. I have a wireless network in my apartment and it is always dropping off because of other network interference, and sometimes it just decides to not work. If the staff is properly trained to handle these devices, especially since you can't expect ALL waiters and service staff to be as savvy with technology as you are. Many can pick any gadget up and figure it out on their own, but many would just be happy with a pad of paper and a pen. I recently was at a Mcdonald's drive thru during a busy lunch hour, and they actually had staff outside walking up to the cars with wireless tablet pc's or something of that nature taking orders to speed up the process, they simply just tapped the order on the pad and away you went, very fast and efficient.
http://www.htmagazine.com/HT/archive/0507/0507_03.html
This article discusses the onset of a new trend in payment systems in many restaurants across the country. Wireless payment processing, which basically means that customers in a restaurant can have their credit cards processed and receipts given to them tableside. Not only is this a much more fast and efficient way of processing payments, it also gives customers greater piece of mind, especially in a world where identity theft is a major issue among consumers. Since the card remains in plain view, no one will have to worry about a dishonest employee copying the number down in the back and then using it to commit fraud. New portable input devices such as the "rugged" verifone vx-670 is capable of taking orders and processing payments tableside, allowing for employees to spend more time with the customers and less time running back and forth to remote terminals. The "rugged" part deals with the unit's construction, being water resistant and able to function after much abuse, which is important for a fast paced restaurant. The last part of the article describes the use of printer peripherals and their impact on the wireless pc trend. using small printers in conjunction with these pocket PC's employees are ablet o produce receipts for customers on demand. Curbside take out establishments will no longer have to run in and out of the restaurant to make payments. There is also a growing trend away from kitchen printers to screen displays that can be manipulated and changed instead of having to write on receipts and make changes by hand.
As far as I am concerned, when it comes to technology innovation in the restaurant, as long as it doesn't hinder the speed or quality or service, it is fine with me. I believe technology is important to make the industry better and much easier to manage, but there is also the danger of having technology for the sake of technology. Specfically this article is talking about wireless technology, and in my experience wireless ANYTHING can give you problems, no matter how new or up to date the harware is, there is always something that can interfere with teh signal. I have a wireless network in my apartment and it is always dropping off because of other network interference, and sometimes it just decides to not work. If the staff is properly trained to handle these devices, especially since you can't expect ALL waiters and service staff to be as savvy with technology as you are. Many can pick any gadget up and figure it out on their own, but many would just be happy with a pad of paper and a pen. I recently was at a Mcdonald's drive thru during a busy lunch hour, and they actually had staff outside walking up to the cars with wireless tablet pc's or something of that nature taking orders to speed up the process, they simply just tapped the order on the pad and away you went, very fast and efficient.
Saturday, September 8, 2007
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