PAST ISSUE

January-February 2014


Cover Story:

2014 Industry Outlook

02/15/2014
Abigail A. Lorden, Editor-in-Chief

HT unveils the 2014 Industry Outlook, an annual check-in with our Advisory Board on the top tech and trends impacting their hotels and restaurants, right now. The Board answers HT's questions about technology that's got potential, and technology that's falling flat. Plus they share details on the projects topping their own to-do lists.

Platforms:

The Buzz for 2014

02/12/2014
Abigail A. Lorden, Editor-in-Chief

HT examines how the introduction of innovations meant to offer efficiencies, ultimately transforms the status quo.

Intelligent Biz:

Mining for Big Value in Big Data

02/12/2014
Dorothy Creamer, Managing Editor

Hotel and restaurant companies are chipping away at mountains of data for quantifiable returns in profit and loyalty. The ability of technology systems to understand the volume, variety and velocity of information available has reached a fever pitch as operators seek ways to differentiate themselves, increase sales, improve efficiency and save money.

Vantage Point:

Online Hotel Reviews, though Skewed, May Impact Rates

02/12/2014
Glenn Withiam, director of publications, Cornell Center for Hospitality Research

A study by the Cornell School of Hotel Administration reveals that while TripAdvisor and Twitter may highlight best and worst experiences for guests at hotels, more stars are linked to higher average daily rates.

Executive Insight:

Mobile and Cloud Trends Usher in Disruptive Innovation for Restaurant Operations

02/12/2014

Restaurants have traditionally prioritized operations and service over technology investments. Now, two major trends — mobile and cloud — have opened up synergies that are encouraging restaurants to embrace technology across front- and back-of-house environments. In this Q&A, HT speaks to Larry Abramson, CEO of Red Book Connect about this disruptive innovation, and the capabilities now available via an open-systems architecture and mobile tools.

Point of Sale:

Online Ordering Goes From Great Expectations to Exceeding Them

02/12/2014
Lin Grensing-Pophal, Contributing Editor

The latest capabilities of online ordering systems take the POS to a new level of functionality and profitability. Offering online ordering has become expected by modern consumers and options for doing so run the gamut from proprietary sites to third-party portals. Here HT examines the benefits and pitfalls of both.

Feature Stories:

Keyword Campaign Leads to Double Digit Conversions for Hotel

02/19/2014

More travelers are using social media to share information on plans and to get recommendations from friends and family about places to stay. The New Yorker had a strong number of fans and followers on its Twitter and Facebook, but it was not necessarily converting them into customers. An intent-based marketing campaign helped The New Yorker Hotel reach new potential customers and win more business.

Supplement/Report:

2014 New Tech Showcase

02/12/2014

HT profiles the latest in hardware and software solutions from vendors serving both foodservice and lodging companies. Download the 2014 New Tech Showcase for more information on these innovative solutions which include: the latest in mobile POS and app technology; new customer service and loyalty platforms; cloud-based solutions for point of sale, property management and distribution; plus business intelligence and analytics applications.

LIVE EVENTS

2014 Restaurant Executive Summit