High Quality, High Speed

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.

Guest Work

Culver's makes guest happiness its priority

Power Users

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.

Untethered Access

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.

Building Relationships

Managing the wide-range of relationships, suppliers and food-cost variables has always been one part science, two-parts art for hospitality operators. While a loft, ambition, bringing logic and efficiency to the supply chain has proven difficult.

Always On

Many multi-unit restaurants are lining up for high-speed access to keep their businesses competitive and their customers happy.

Radisson Expands Online Check-in

More than 70,000 guests have already used the Radisson Hotels & Resorts Express Yourself online guest check-in service in the United States and the program is being expanded internationally.

Point of Maximum Return

A point-of-sale system represents a huge investment for many companies, yet most fail to use even a fraction of the systems' capabilities. That relegates POS squarely to the expense category, when full use of the software and hardware they've bought can make POS a revenue-generator.
 |<  <  582 583 584 585 586 587 588 589 590 591  >  >| 




2014 Restaurant Executive Summit
2015 Multi-Unit Restaurant Technology Conference