YiTyng.Sin@informa.com - 10 Minutes News for Hoteliers - Page 4

3 min

Source Seafood Sustainably: Caruso’s at Rosewood Miramar Beach

🐟 Caruso's collaborates with Seafood Watch, OceanWise, and Smart Catch for sustainable seafood. They prioritize small, well-managed fisheries and aquaculture farms using low-impact methods. Massimo emphasizes traceability, ensuring seafood is ethically sourced, supporting small fishing communities, and maintaining ocean health. They focus on transparency in the supply chain to guarantee quality and sustainability, while supporting seafood producers committed to long-term ocean health, fairness to workers, and superior quality.

1 min

Aramark Healthcare+ partners with RoboEatz to bring robotic kitchen to hospitals

🤖 Aramark Healthcare+ partners with ABB Robotics and WellSpan Health to introduce RoboEatz's Autonomous Robotic Kitchen (ARK) in hospitals. ARK, a 400-square-foot space, uses robotic arms to prepare four customized bowls simultaneously, offering up to 80 ingredients. Orders can be placed via app or kiosk. Aimed to support overnight staff meals, ARK enhances efficiency and access. Some hospitals supplement with smart vending machines and AI-driven 24/7 convenience stores.

1 min

4 menu trends spotted at the University of Michigan FSD Chefs Immersion

🍳 Earlier this week at the University of Michigan, Ann Arbor, noncommercial chefs participated in FoodService Director's FSD Chefs Immersion. They engaged in a culinary exchange using sponsor products, including those from Botrista, Hormel, and Kraft Heinz. The Orange Team crafted cinnamon rolls with Hawaiian rolls, while the Yellow Team made dessert sushi with mango sticky rice and gochujang berry sauce, highlighting innovative culinary trends. Jamix documented recipes, and La Colombe provided coffee.

2 min

Beyond the big name: Why the new celebrity chef partnerships run deeper

🍳 Megumi Robinson, Vice President at Belle Communication, highlights the benefits of partnerships between celebrity chefs and onsite foodservice operations, noting that such collaborations can accelerate innovation and introduce global flavors. Over the past decade, these partnerships have become more intentional and impactful. Google searches for "chef partnership" have surged by 1,400%, indicating a significant trend. Robinson emphasizes the value of deep collaborations where chefs serve as advisors, enhancing corporate culinary teams.

2 min

Nostalgia and bold flavors are shaping snacking behaviors

🥙 Anna Kjerrumgaard from RaceTrac Inc. highlighted at the 2025 NACS Show in Chicago that bold flavors remain key in convenience retail, with snacks evolving from gap fillers to full meals. RaceTrac ranks No. 17 among U.S. c-store chains. Gen Z, with projected spending power of $9 trillion by 2034, favors intense flavors and values digital engagement and ethical responsibility. C-stores excel in assortment and innovation, appealing to Gen Z's nostalgic leanings towards the 1990s.

APAC Market Entry 2026: Getting the Fundamentals Right & Ingredient Innovation & Consumer Trends: Navigating Growth in APAC’s Evolving FMCG Landscape

🍽 Success in Asia-Pacific's export markets requires disciplined planning. A webinar in November 2025 guides food and beverage brands to build an actionable roadmap for APAC market entry in 2026. Drawing on 15 years of Incite’s experience, it covers distributor selection, pricing strategies, and marketing programs. An interactive Q&A session concludes the event, offering practical insights for 2026 export growth.

2 min

A Look at the Guó Cháo Coffee Trend in China

☕ Starbucks China, rooted in Hangzhou for over 20 years, boasts 450+ stores. The Hefang Street Intangible Cultural Heritage store exemplifies their cultural commitment. In March 2024, President Xi Jinping endorsed Yunnan coffee, boosting domestic demand for "single-origin Yunnan beans." China's coffee market is set to grow at an 8.7% CAGR from 2022-2027, surpassing the global rate of 2%. The market's shift from Western mimicry to a distinct Chinese identity presents new growth opportunities.

2 min

What Is a Seed Bank and Why Is the Six Senses Group Advocating for It?

🌱 Six Senses Ibiza collected 48 vegetable and 10 flower/herb seeds in 2023. By 2024, 70% of their farm products originated from their seed bank, achieving an 80% sprouting success rate. The pilot program, involving Six Senses hotels worldwide, runs until early 2026. It aims to engage guests in seed-related activities while preventing invasive species spread by restricting seed takeaways. Activities include organic gardening workshops and seed swaps, promoting biodiversity and climate action.

1 min

Blue Zone Dining: The Longevity Secret Reshaping Global Menus

🍽 Chefs Valerios and Barta are shaping the future of food with a focus on Costa Rica's culinary heritage and plant-based cuisine. In Costa Rica, Valerios emphasizes indigenous ingredients like culantro coyote and tacaco, while Barta has spent over a decade mastering plant-based cooking, from Budapest to New York City. Their efforts aim to preserve culinary traditions through innovative techniques and sustainability, as highlighted in Valerios's book "Abuelas de Costa Rica" and work at Huacas Restaurant.

1 min

What Makes a Restaurant ‘Smart’? The New Wave of F&B Tech Goes Far Beyond Robot Waiters

🍳 Chef Aiman, an AI expert in food science and molecular gastronomy, crafts innovative menus at WOOHOO by blending global flavors and sustainable ingredients. Located in Dubai, the restaurant features a futuristic environment with dynamic lighting and cyberpunk lounges. Co-founded by Ahmet Oytun Cakir, WOOHOO integrates AI into its culinary and atmospheric design, enhancing creativity rather than replacing chefs. The establishment offers a unique dining experience where technology, sustainability, and art converge.

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