CURRENT ISSUE

October 2005


Cover Story:

Guest Work

10/01/2005
Reid A. Paul Editor-in-Chief

Culver's makes guest happiness its priority

Platforms:

Shock and Awe

10/01/2005
Reid A. Paul Editor-in-Chief

I am not sure anyone that witnessed the destructive fury of Hurricane Katrina, and the slow descent into chaos that followed will ever be same. Even as New Orleans and the Gulf Coast region slowly gets back on its collective feet, the feeling of shock and awe will linger on.

On Property:

Brick by Brick

10/01/2005
Dianne Lorden Contributing Editor

The add-on capabilities of property management systems are popular among lodgings of all shapes and sizes, and no wonder.

Point of Service:

Power Users

10/01/2005
George Koroneos Contributing Editor

Not all foodservice operations are created equal. For some companies, high transaction volume, a large number of point-of-sale terminals, and complex orders necessitate a powerful POS with all the frills. HT talks to some of these power users to find out what they need to keep up and running.

Speed Solutions:

High Quality, High Speed

10/01/2005
Lisa Terry Contributing Editor

Merely providing high-speed Internet access is no longer enough in many hotel markets. These days, that service must be dial-tone reliable, easy for the guest, available via wired and wireless connection and scale up to offer adequate bandwidth to attract large tech-intensive conference business.

Intelligent Biz:

Untethered Access

10/01/2005
Mary Carlin, Contributing Editor

More and more hotels and restaurants are untethering their back-office applications and taking advantage of hosted and application service provider (ASP)-based solutions. With less technology at remote units and easier access for management, the wireless office has finally come of age.

Killer Apps:

IT and Sarbanes Oxley

10/01/2005
Steve Johnson Guest Contributor

IT plays an important role ensuring legal compliance

Vantage Point:

Pay it Forward

10/01/2005

A Q&A with Compeat's president on planning and living through the unthinkable

Three S's:

Central Command

10/01/2005
Anne Royall Contributing Editor

For growing hotel and restaurant companies, maintaining control over widespread broadband networks and keeping in touch with remote locations and managers ranks as one of the biggest headaches.

Feature Stories:

Building the Brand

10/01/2005
Lindsay Elkins, Assistant Editor

Loyal guests are a key component to staying afloat in the hospitality industry. Hotel and restaurant operators are increasingly taking notice and using the latest tools and technology to not only build a better understanding of who their loyal guests are,

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