Back-of-House / Back-Office

Guestline's new direct connection links Roomlynx to Superbreak.com to enable hotels to manage online rates, inventory and availability directly from their Guestline or Rezlynx PMS.

Rita Restaurant Corp. announces plans to franchise 30 Rita locations, in addition to a number of Don Pablo's restaurants by 2012.

Hardee's franchisee, Boddie-Noell, knows what it takes to fully manage its customers' drive-thru experiences. The use of real-time drive-thru timers is helping to shave down drive-thru wait times and provide management with individual store performance indicators.

Intelity bridges the gap between guest interaction and access to multiple hotel service systems with the launch of a self-service solution that aids guests in planning their hotel stays.

Hotels fight the battle against workforce miscommunication with six system trends that are efficient and undetectable by guests. Text massaging, Blackberry-type devices and WiFi connectivity top the list.

As the end of a tumultuous 2008 draws near, the majority of hospitality operators are looking for ways to cut costs, curb waste, and coax consumers into their doors. What many may not have considered is that one of their heaviest pieces of artillery in the battle against a downturned economy is their point of sale systems. Hospitality Technology puts a focus on POS trends, functions and releases to find out what exactly this system can do to help restaurants sell more and spend less in 2009.

IT executives that continue to push for technology objectives during an economic slowdown can increase efficiency and ride out the negative affects of the economy. Learn the top five priorities that all tech departments should focus on.

As the hospitality industry begins to feel the full weight of a downturned U.S. economy, many operators are left asking what strategies will help reduce financial burdens and lead to stronger long-term customer relationships. In the first of a three part series, Deloitte examines the outlook for the U.S. consumer of hospitality services and offers suggestions that operators should consider implementing in order to prosper during troubling times.