- 10 Minutes News for Hoteliers - Page 53

2 min

Bali's Locavore NXT Diverts 97.8% of 47,675kg Waste from Landfill in 2025 Through Circular Initiatives

8 April 2026

🌱 In Bali, a waste crisis threatens both the environment and tourism, with over 3,400 tonnes of daily waste and overflowing landfills. Tourism contributes significantly to this waste. Locavore NXT in Ubud is pioneering waste management, praised for repurposing 97.8% of its 47,675 kg of waste in 2025, driven by its Circular Waste Centre. Hospitality businesses are urged to adopt a circular economy approach as government mandates require them to manage their own waste.

Fahari Off The Grid in Zanzibar Adopts Comprehensive Waste Reduction and Reuse Strategies to Tackle Local Infrastructure Limitations

8 April 2026

🌱 In Zanzibar, where waste systems are minimal, Fahari Off The Grid restaurant employs sustainable practices. They reuse food scraps, compost unavoidable waste, and repurpose items like glass bottles. Suppliers deliver in reusable crates, reducing packaging. The restaurant upcycles denim into uniforms and uses reclaimed materials for furniture. Water is supplied in reusable PET bottles, and glass bottles support a local women's group. Organic materials are composted, and glass is upcycled, minimizing waste leaving the restaurant.

Prisoner Winery Collaborates with Chef’s Plated Series, Offering Exclusive Wine Pairing Dinners for Aberdeen Residents

8 April 2026

🍽 The Prisoner Wine Pairing Dinner, part of the monthly Chef’s Plated series by the Cura team, features 6-10 courses for Aberdeen residents in an intimate setting. Held in the private dining room, seating is limited to about 12 diners. This event showcases culinary talents using exclusive ingredients like Italian truffles and tomahawk ribeyes. Despite extra costs, tickets sell out in minutes, offering an 'ultra-premium' experience that enhances the culinary team’s skills.

2 min

The Hotel Guide Reaches Over 25 Million Annually, Highlights Industry Shifts in Latest Issue

7 April 2026

📖 The Hotel Guide, the oldest hotel digital magazine in the U.S., reaches over 25 million people annually. Edward R. Leos and the team focus on influencing hospitality, not just reporting it. A new edition highlights emerging trends in luxury travel, including transformative wellness, emotional design, and culturally rooted experiences. Featured destinations range from California to Iceland and Slovenia. The future belongs to brands creating meaning, not just moments.

4 min

U.S. Hotel Industry Faces Structural Issues as Expenses Outpace Revenue Growth, Despite Strong Occupancy Rates

7 April 2026

🏨 U.S. hotel occupancy reached 66.8% for the week ending March 28, with ADR at $170.30 and RevPAR up 8.3% year-over-year. However, expenses above GOP rose 4.1% and below GOP by 3.6% in 2024, outpacing the 2.3% revenue growth. Hospitality faces labor and cost pressures, with 71% of owners citing goods costs as a major concern. Investment volumes rose 22% from 2023 to 2025, with regulatory changes in LA and NY impacting the industry.

2 min

Gap Between Restaurant Operators and Consumers on Technology Use Highlighted in 2026 Industry Report

7 April 2026

🍽 In 2026, the National Restaurant Association reports a 41% consumer approval for tech in hospitality, against two-thirds of operators. Despite tech adoption, 94% say no jobs were lost. Delivery is prevalent; 52% order despite financial strains, yet 56% prefer direct restaurant orders. 25% of restaurants use AI, but only 39% are comfortable with AI personas. Generational views on robot/drone delivery vary, with Gen Z more receptive than 20% of Boomers.

4 min

62% of Customers Demand Personalized Restaurant Experiences, Essential for Brand Loyalty in 2024, Reports NRN

7 April 2026

🍽 In 2024, a report by NRN highlighted that 62% of customers would lose loyalty to a brand without a personalized experience, necessitating restaurants to cater to individual preferences. This includes using technology like POS systems, self-serve kiosks, and AI to enhance service and maintain efficiency. These tools help manage customer interactions, provide strategic insights, and streamline operations, aiming to create personalized dining experiences and drive consumer loyalty.

5 min

Restaurant Operators Face Rising Costs and Liability Risks in 2026, with Margins Strained by 35% Increase

7 April 2026

🍽 In 2026, restaurant operators are grappling with a tough economic landscape due to a 35% rise in food and labor costs from 2019 to 2025, as reported by the National Restaurant Association. ERGO NEXT Insurance reveals that 21% of small business owners had no extra income for reinvestment in 2025. Equipment breakdown claims doubled in cost from 2024 to 2025. Slip-and-fall claims increase by 25% during winter, with settlements growing due to rising medical costs and litigation.

2 min

Chartwells Higher Education Report Reveals 36% Increase in College Students' Preference for High-Protein Foods

7 April 2026

🍜 In 2026, Chartwells Higher Education's Campus Dining Index surveyed over 100,000 U.S. college students and staff, revealing that 28% prioritize high-protein foods, up 36% from the previous year. Clean eating preferences rose by 40%. Students favor ramen and pho (29%), authentic Mexican cuisine (24%), and sushi (22%). For beverages, 45% prefer smoothies. Comfort foods like pasta (21%) and sweets (20%) remain popular, with culinary teams exploring innovative variations to meet Gen Z’s evolving tastes.

1 min

Accor Expands Global Presence with Over 180 Hotels Open and Strong Pipeline, Revealed at IHIF 2026

6 April 2026

🏨 In 2026, Accor leaders gathered at the International Hospitality Investment Forum (IHIF EMEA) in Berlin to discuss hospitality's future. Key topics included development strategy and branded residences. Accor aims to grow by combining brand identity with flexibility, boasting over 180 hotels globally and an expanding pipeline. Leaders like Sébastien Bazin provided insights on market navigation, with contributions from Camil Yazbeck, Daniel von Barloewen, Lindsay McGinn, and Yannick Wagner.

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