YiTyng.Sin@informa.com - 10 Minutes News for Hoteliers

4 min

The Food and Drink Trends that Defined 2025

🍳 Bites became a menu category due to snacking trends and GLP-1 weight-loss drugs. Dubai chocolate saw a viral summer moment with brands like Shake Shack and IHOP. Cold foam toppings expanded with Starbucks and Dutch Bros leading. Dipping foods surged, featuring Panera’s Ciabatta Dippers and Papa John's Pappa Dippers. Value menus from McDonald's and KFC thrived amid affordability concerns. Little treat culture offered affordable indulgences, and spritzes gained traction as low- or no-alcohol options.

1 min

The McCormick for Chefs Flavor Forecast for 2026 is here

🌶️ Global sauces take center stage with diverse culinary influences. From Levantine toum to Japanese-inspired curry sauce with Frank’s RedHot, each condiment adds a unique twist. Savory gluten-free medu vada donuts feature a chutney made from Kashmiri chiles and Sichuan peppercorns. Indonesian sambal spices lamb chops, while black currant enhances labneh and beet dishes. These vibrant flavors celebrate international cuisine and elevate everyday meals.

6 min

2026 Trends To Watch For: What’s New In Sustainable Hospitality?

🍱 In 2026, dietary trends will shift with fibre becoming the new protein, propelled by awareness of digestive health and the disadvantages of ultra-processed foods. Restaurants in London and Beijing innovate by offering fibre-rich and plant-based dishes. The rise of low-ABV drinks, such as those at FURA bar in Singapore, caters to moderation. Environmental efforts see a decline in single-use plastics, with places like Desa Potato Head in Bali leading by example. Collaboration in the global hospitality sector is increasing.

1 min

From Insight to Bite: How AI Will Change What’s on Our Plate by 2030 – EYSY

💻 2030 food ecosystem: AI reshapes consumer preferences and product development. Predictive AI is key in demand prediction, ingredient shaping, and innovation acceleration. Leaders from CPG brands, ingredient firms, and food-tech startups discuss AI's role in identifying trends, enhancing formulation, and enabling targeted launches. Powered by AI Palette, the session examines real-world AI applications, showing how brands can innovate faster, reduce risks, and anticipate consumer needs.

2 min

Today’s convenience-store consumers are ‘driving an elevated expectation of healthy offerings’

🍎 74% of convenience retailers are expanding healthier food options to compete with c-stores and fast-food outlets. Healthy beverage offerings are up by 69%. Breakfast is a key healthy eating time, with 44% choosing healthier options, up 16% from 2022. GLP-1 drug use will further drive healthier food demand. Operators should highlight healthful attributes like protein in menus to align with consumer preferences and increase sales.

2 min

A cool approach for longer produce life

🍎 Peter Bolstorff, CEO of InspireSCE.ai, highlights challenges in transporting produce, noting that temperature variability and delays in pre-cooling can significantly reduce shelf life. Produce often loses usable life within hours of harvest, unlike meat or dairy. Breaks in the cold chain can cause a 7-to-10-degree temperature fluctuation, affecting freshness. A retailer reduced leafy green complaints by 40% by cutting harvest-to-cooler time from 90 to under 30 minutes, showcasing the importance of efficient supply chain management.

3 min

How restaurants can use an integrated approach to get booked and not overlooked

💻 Resy and Tock, hospitality tech platforms founded a decade ago, enhance restaurant bookings through integration and AI. American Express and Toast announced a multi-year partnership, integrating with Resy and Tock technologies. Resy featured 3,200 restaurant partners in editorial content last year to boost visibility. Integrations with CRM platforms Loyalist and Fishbowl enhance guest insights, personalizing service. Emphasizing technology fosters discovery and loyalty, crucial for restaurants facing economic challenges like inflation and staffing shortages.

4 min

How restaurants can win market share in 2026

🍴 Bank of America’s Cristin O’Hara noted 2025’s restaurant industry slump due to uncertainty from tariffs, interest rates, layoffs, and inflation. One in four consumers is living paycheck-to-paycheck, impacting spending. Wendy’s faces strategic issues, seeking its third CEO in two years. Brands like In-N-Out Burger and Chick-fil-A succeed with scale and simplicity. John Oakes of Revenue Management Solutions highlights the need to redefine "value" beyond price for 2026, focusing on consumer insights and agile operations to survive.

1 min

The Connected Consumer: Technology, convenience and the future of food ordering – EYSY

🍱 Saladplate, part of Informa Markets, serves as the content hub for the Hospitality, Food, and Beverage industries. It offers weekly news, a monthly newsletter, and a bi-monthly e-magazine. The platform provides access to over 10,000 brands and products, along with updates from more than 35 international trade events.

1 min

Inside Desa Potato Head: Where Design Meets Sustainability

📖 Author: Priyanka C. Agarwal, a seasoned writer and editor, has contributed to notable publications such as The South China Morning Post, SilverKris, Her World, The Michelin Guide, and Time Out. Her portfolio includes custom content for brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Priyanka specializes in food and drink, wellness, luxury, and travel.

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