- 10 Minutes News for Hoteliers - Page 49

2 min

Google's WebMCP Set to Revolutionize Hotel Booking Processes, Requires Vendor Support for Implementation by 2026

11 March 2026

💻 Google shipped an early preview of WebMCP last week. By the end of 2026, this browser standard is expected to be widely available, backed by Google and Microsoft. This new tool streamlines hotel booking processes by eliminating the need for AI agents to guess through website interactions, condensing 20-30 steps into a single interaction. However, implementing WebMCP requires access to the front-end code of booking engines, often controlled by third-party vendors. Hotels must ensure their vendors support WebMCP to stay competitive.

5 min

Influence Society Shifts from Custom Code to Webflow, Saving Costs and Enhancing Luxury Hospitality Brand Experience

11 March 2026

💻 €200,000 was invested in a custom tech platform, but maintenance costs and complexity highlighted over-engineering. Influence Society pivoted to brand-focused design, using Webflow for stability, saving boutique hotels €5,000 to €15,000 annually compared to WordPress. Webflow ensures 99.99% uptime, reaching 95% globally in under 50ms. 80% of hotel traffic is mobile. AI tools optimize analytics, previously costing €20,000 annually. Influence Society streamlined management for a growing group, managing 7 hotel and 4 restaurant websites under one system.

2 min

Chefs Advocate for Flexible Work Solutions and Healthy Environments by 2026, Opposing Mandatory Reduced Work Weeks

11 March 2026

🍴 Chef Jeroni Castell of Les Moles in Spain emphasizes the Terres de l’Ebre region's local ingredients and advocates for flexible work-life balance solutions instead of government-mandated reduced work weeks by 2026. Josiah Hernandez from Chef’s Garden in Puerto Rico seeks healthier work environments in hospitality, tied to awards. Rob Rubba of Oyster Oyster in Washington, DC, calls for kitchen compost bins to reduce waste and inspire creativity. Environmental practices remain a priority for chefs in 2026.

1 min

Shiji Introduces 'Move' to Enhance Hospitality Technology, Focusing on Flexible, Guest-Centric Service Models

11 March 2026

💻 Shiji, a technology company, collaborates with high-end hotels globally to innovate hospitality technology. This aims to enhance service by making processes guest-centric. Their initiative, "Move," was introduced at ITB. Rather than adding flashy features, "Move" shifts the focus to supporting guest experiences seamlessly. Hotels of all sizes can gradually integrate these methods, moving towards a more natural and fluid service model. More insights are available on LinkedIn.

1 min

ChatGPT Develops Ecommerce Platform Using Real-Time Product Feeds from Major Retailers Like Walmart and Target

11 March 2026

🛒 ChatGPT's ecommerce brain now processes real-time product feeds from retailers like Walmart, Etsy, Target, and Home Depot. It aims to replace Google Shopping scraping with a comprehensive ecommerce database featuring current product, brand, review, and inventory data. Amazon ceased its Google Shopping feed, and it's unlikely to support ChatGPT soon. ChatGPT has paused integrated checkout but enhances shopping discovery by structuring retailer data, fostering more precise results. Some feeds may reference Bright Data, a web scraping firm.

5 min

Energy Drink Market Grows 7.9% in C-Stores, Driven by Clean Ingredients and Diverse Consumer Demand

11 March 2026

💡 Energy drink sales in U.S. convenience stores surged by 7.9% over a 52-week period ending September 7, 2023, totaling $15.5 billion, according to Circana. Non-aseptic drinks increased by 8.5%, while energy drink mixes skyrocketed by 99%. Post-COVID, about 60% of consumers regularly read food labels, seeking healthier options like zero-sugar drinks. Younger demographics are driving innovation, with Gen Z and millennials frequently trying new beverages, contributing to a broadening consumer base.

2 min

Consumers to Increase Spending on Fresh Produce Despite Inflation, NielsenIQ Reports 33% Intent to Spend More

11 March 2026

🍎 In September 2025, NielsenIQ reported that 48% of consumers were cooking more at home due to inflation, a 2% increase since January. Fresh produce spending is set to rise with 33% planning increased outlays. Fresh fruits dominate with 87% of category sales, and vegetables at 83%. Fresh green bean sales grew 3.4%, despite being pricier. Price shifts: fresh fruit down 0.7%, vegetables up 1.3%. Unique produce sales soared: figs up 12%, kiwis 36%, and Cosmic Crisp apples 53%.

3 min

Survey Shows 62% of Consumers Seek High-Protein Meals; Fiber Gaining Popularity as New Menu Trend

11 March 2026

🧂 According to a Revenue Management Solutions survey, 62% of consumers frequently look for high-protein options, and 48% choose meals based on protein content. Willingness to switch brands for protein options stands at nearly 50%. Fiber interest is growing with 45% seeking high-fiber meals, driven by digestive health concerns. Millennials and high-income households lead these trends, with 70% of millennials seeking protein and 53% seeking fiber. Restaurants are urged to adapt menus to capture this evolving market.

1 min

Asian and European Cafés Launch Innovative Creamy and Colorful Drinks Featuring Unique Ingredients and Toppings

11 March 2026

🍯 In South Korea, The Venti launched a Strawberry Cream Latte featuring choux cream milk and strawberry sauce. In China, Lelecha introduced Gold & Silver Corn Drinks with tea, cheese, mango, and corn kernels. In Indonesia, Esteh debuted the Silky Cream Taro with cheese cream and egg pudding. In Germany, Burger King unveiled Summernades, fruity drinks topped with cotton candy. Instagrammable beverages are gaining popularity globally.

1 min

Propaganda Bistro Saigon Blends Vietnamese Cultural Art and Dining, Founded by Paris-Born Restaurateur in 2013

11 March 2026

🎬 In Vietnam, World War II propaganda art (1939-1945) emphasized unity and perseverance, evolving into a cultural symbol. Propaganda Bistro, founded in 2013 by Noelle Carr-Ellison in Ho Chi Minh City, blends dining with storytelling, honoring Vietnamese joy. Inspired by Trịnh Công Sơn, "Every day I pick a joy" is adapted to "Every day I choose a new dish." This unique concept bridges tradition and modernity, attracting both locals and tourists.

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