- 10 Minutes News for Hoteliers - Page 25

2 min

School Nutrition Association Conference Highlights Five Cost-Effective Employee Recognition Strategies for K-12 Operators

4 September 2026

📑 In Charlotte, North Carolina, during the School Nutrition Association’s Annual National Conference, five cost-effective employee recognition strategies were shared. John McTear from Oakley Union Elementary names menu items after staff. Montgomery Public Schools’ Johnna Rembert-Beard uses a "Wow Wheel" with perks like half-day offs. Handwritten notes, candy bar awards costing $30, and newsletter shoutouts are other methods. These initiatives enhance team morale without significant expense.

2 min

Presidential Commission MAHA Advocates Scratch-Cooking in Schools; Culinary Experts Offer K-12 Nutrition Tips at SNA Conference

4 September 2026

🍳 At the School Nutrition Association’s Annual National Conference in Charlotte, Sharon Schaefer and Corrie Clark from The Culinary Institute of America shared strategies for incorporating scratch-made meals into K-12 menus despite labor and cost challenges. Key tips included using scoops instead of measuring cups, choosing versatile plain yogurt, utilizing watermelon rinds, defrosting and mashing fruit in bags, and applying the "rule of threes" for flavor balancing.

2 min

FMI Report Reveals $295 Billion Retail Beverage Market in 2025 Driven by Functional Benefits and Digital Trends

4 September 2026

🥤 FMI's Power of Beverage 2026 report reveals that by 2025, nearly $295 billion will be spent on retail beverages. Shoppers increasingly select beverages for hydration, energy, and wellness benefits. Digital purchasing is reshaping the market, with 45% of Gen Z influenced by social media in beverage choices. Value is defined by low price (61%), taste (46%), and trusted quality (40%). Retailers can capitalize on this by aligning products with specific consumer needs.

5 min

Convenience Stores Expand Chicken Wing Offerings Amid Rising Popularity and Strategic Menu Growth

4 September 2026

🍗 Casey's General Stores, based in Ankeny, Iowa, aims to expand its chicken wing offerings to potentially rival its pizza business, according to CEO Darren Rebelez during a June 10, 2026, earnings call. Meanwhile, Rutter’s in York, Pennsylvania, introduced a chicken menu on July 6, and Circle K in Laval, Quebec, launched Flamin’ Hot boneless wings on July 9. Technomic research shows 35% of operators now offer wings, with limited-time wing offers rising by 315% in five years.

3 min

Mike Lee Shares Vision for 2035 Food Industry, Emphasizing Automation, Sustainability, and Post-COVID Innovation at Summit

4 September 2026

🍴 Mike Lee, a food futurist and founder of The Future Market, spoke at the Menus of Change summit in Hyde Park, New York, in September 2023. He predicts that by 2035, automation will support rather than replace human creativity, emphasizing AI's role in enhancing efficiency. Lee's 'Four Ps'—People, Planet, Palate, Profit—will guide future sustainability efforts, promoting 'sustainable hedonism' and biodiversity. Post-COVID resilience will drive innovation, as seen in the adaptation of corporate cafeterias.

4 min

Global Flexitarian Diet Trend Drives Restaurants to Enhance Plant-Based Menu Offerings and Clear Labeling Standards

4 September 2026

🌱 Global demand for plant-based foods is rising, with the vegan food market projected to surpass $22 billion in 2025 and continue growing through 2033. In the U.S., 54% of adults sometimes or always eat vegetarian meals when dining out, while 25% opt for vegan choices. Flexitarians make up 42% of global consumers, reducing animal product consumption without full elimination. Restaurants are adapting menus to meet these changing preferences, emphasizing clear, consistent labeling and staff training.

2 min

Gather + Gather Ireland Builds Sustainable Network with Local Suppliers to Enhance Culinary Offerings and Support Irish Producers

4 September 2026

🏠 Gather + Gather Ireland collaborates with the Leinster Larder network of local suppliers, from Robinson and McLoughlins Butchers to Kish Fish and Firehouse Bakery. Their flexible supplier mix supports scale and quality, adapting menus to seasonal availability. The culinary team partners with Bord Iascaigh Mhara to enhance sustainable native seafood use. This approach aids Irish fishing sectors and coastal communities, enabling chefs to create unique, educational dining experiences.

2 min

Ritz-Carlton Fukuoka Integrates Local Culture with Curated Experiences and Culinary Delights for Guests in Kyushu

4 September 2026

📍 The Ritz-Carlton, Fukuoka in Japan offers a unique cultural experience, emphasizing local culture through design. Guests can enjoy group activities (up to six people), like handmade crafts, with bookings required ten days in advance. Highlights include the Mentaiko Martini and the award-winning Yu cocktail at the rooftop bar. Curated journeys feature Yame Tea Tasting and trips to Nagahama Fish Market. This is Marriott's first luxury property in Kyushu, serving as a cultural trailblazer for international visitors.

1 min

AI Transforms Restaurant Decision-Making, Enhancing Menu Planning and Inventory Management with Data-Driven Insights

4 September 2026

🍽 In 2023, AI increasingly assists the restaurant industry, enhancing decision-making with data analysis. This tech aids in refining menus, forecasting ingredient costs, and identifying flavor trends rapidly. Unlike past systems focusing on logistics, AI now supports menu engineering and inventory planning. While AI boosts efficiency and reduces waste, it doesn't replace chefs; instead, it merges analytical insights with human creativity and expertise. The question remains: where does data end and human judgment begin?

5 min

Hotel Industry Faces Budgeting Shift: Strategic Focus on AI, First-Party Data, and Direct Revenue Essential

3 September 2026

💸 AI has become a crucial budget focus for hotels, transitioning from experimentation to investment. Only 29% of tech leaders believe their data is AI-ready, and 60% of AI projects may fail due to poor data quality. OTA commissions can range from 10% to 40% of revenue. Direct bookings enhance loyalty and reduce acquisition costs. Effective hotel budgeting now emphasizes AI, data quality, direct revenue, digital experiences, and security, promoting sustainable growth in a rapidly evolving market.

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