PAST ISSUE

March 2006


Cover Story:

Up To Speed

03/01/2006
Reid A. Paul, Editor-in-Chief

In the restaurant industry, speed can become a way of life. Whether it is timing the drive-thru at a quick-service chain, kitchen timers at a fast-casual restaurant, or wait times for the casual diner, nearly all restaurants keep close track of speed and efficiency. For the foodservice industry, time really is money and any good restaurant manager recognizes that speedy service is an essential ingredient in the delivery of an enjoyable dining experience for guests.

Platforms:

Everything Bad

03/01/2006
Reid A. Paul, Editor-in-Chief

Every so often a book comes out and creates a buzz. In the blink of an eye, talk shows, commentaries and editorial pages are filled with critiques or fawning interviews of the latest and hottest author. By and large, I've tried to keep HT's pages clear of the hype. Business philosophies come and go, and well-run organizations seldom come from lessons learned from the pages of a paperback book.

Front Burner:

Research: March 2006

03/01/2006

According to the forthcoming Restaurant Industry Technology Study, "Delivering Restaurant Efficiency," the restaurant and foodservice industry will continue to see healthy growth in spending on information technology in 2006.

Whataburger Cooks Up Job Scheduling

03/01/2006

Whataburger, a restaurant chain in the Southern U.S., has chosen Advanced Systems Concepts, ActiveBatch job scheduling system (advsyscon.com) to manage batch data processing chores at its central data center.

On Property:

Interfacing with the Future

03/01/2006
George Koroneos, Contributing Editor

Hotel Technology Next Generation (HTNG) was founded in June 2002 by a group of hotel executives and technology vendors with the broad objective of addressing the structure of the industry, with the ultimate goal of building systems that would work better together.

Point of Service:

New Service Model

03/01/2006
Mary L. Carlin, Contributing Editor

The do-it-yourself ethic hits hospitality: Part II

Speed Solutions:

Lines of Communication

03/01/2006
Ed Rubinstein, Contributing Editor

Check please? Would you like to upsize your meal? Did the last void rung up seem suspicious? Such questions have become commonplace at many restaurants--from quick-service, fast- and traditional casual, to white tablecloth establishments. The explosive growth and adoption of wireless technologies are allowing the three key stakeholders--customers, employees, and managers--to obtain more accurate answers than with hard-wired and analog solutions.

Intelligent Biz:

Faster Data, Better Decisions

03/01/2006
Lisa Terry, Contributing Editor

Tell a manager the results he got three weeks ago, and he's likely to recollect some of the decisions and ideas that fed into it. Tell that manager the results from yesterday, and he or she will recall a lot more detail. An hour ago? Even better. And if you can predict what will happen when the next shift end, then it is a whole new world.

Killer Apps:

Custom Surfing

03/01/2006
Lindsay Elkins, Assistant Editor

Hotels look to make websites more user friendly

Vantage Point:

Knowledge is Power

03/01/2006
Efrem Harkham, Guest Contributor

KnowFat leads a lifestyle change in the restaurant industy

Three S's:

The Power of Security

03/01/2006
Vicki Powers, Contributing Editor

Network security breaches continue to threaten customer confidence, productivity, corporate image, and companies' bottom lines

Feature Stories:

Lines of Communication

03/01/2006
Ed Rubinstein, Contributing Editor

Check please? Would you like to upsize your meal? Did the last void rung up seem suspicious? Such questions have become commonplace at many restaurants--from quick-service, fast- and traditional casual, to white tablecloth establishments. The explosive growth and adoption of wireless technologies are allowing the three key stakeholders--customers, employees, and managers--to obtain more accurate answers than with hard-wired and analog solutions.

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