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Tony Loeb

11455 posts
Tony Loeb, un expert reconnu de l'industrie hôtelière et du marketing digital, a gravi les échelons de sa carrière, passant de webmaster à Directeur Technique puis co-fondateur de WIHP où il participe à la création Meta I/O. Il a ensuite lancé "Experience", le premier CRM hôtelier mondial, révolutionnant l'expérience client et aidant plus de 4500 hôtels. Actuellement, il innove avec 10minhotel.com, une plateforme et une base de connaissance pour hôteliers, combinant ses passions pour l'hôtellerie et le marketing. Le site propose également un podcast informatif, "10 min pour un hôtelier", démontrant l'engagement continu de Tony pour l'innovation dans l'industrie hôtelière.
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  • 2 min

Il ristorante Quadri Bistrot di Milano entra nella Guida Michelin

🍴 Chef Riccardo Quadri has created a culinary gem with Quadri Bistrot, located in the vibrant Brera district of Milan. The Michelin Guide recognized the establishment for its Bresse chicken stuffed with its own sauce, seasonal vegetables, and aromatic oil. Quadri Bistrot's cuisine is a modern reinterpretation of tradition, aligning with Milan's cosmopolitan spirit and founded on respect for ingredients, tradition, and taste. Horecanews.it regularly reports on the restaurant industry, offering news, surveys, and research.
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  • 5 min

Assobibe condivide gli obiettivi UNESDA a tutela dell’ambiente e dei consumatori

💸 ASSOBIBE supports the UNESDA Manifesto 2024-2029, aiming for significant environmental goals in the non-alcoholic beverage sector. Goals include 100% recyclable packaging by 2025, 90% collection of post-consumption packaging by 2030, and increasing use of recycled plastic in PET bottles from 2025, aiming for zero emissions Europe by 2050. Achievements include a reduction of virgin material: -20% PET, -30% glass, -40% aluminum, with commitments to reduce added sugars in products leading to a 41% increase in low/no-calorie drinks and a 41% reduction in sugar consumption since 2018.
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  • 4 min

Roma Food Excel. Novità su gelato e pizza al salone internazionale dell'horeca nella capitale

🍪 "Roma Food Excel," a biennial event focusing on the Horeca industry, will take place from October 13 to 16 at Fiera Roma. The event will feature over 150 exhibitors from key sectors like Bread-making, Pastry, Gelato, Candy, Pizza, Beer, Wine, Catering, Fresh Pasta, Bars, Public Establishments & Hotels. A special section is dedicated to artisanal gelato, in collaboration with the Italian Ice Cream Association and PuntoIT magazine. Highlights include competitions like "Coppa Italia di Gelateria" on October 14 and "Concorso Gianicolo d’Oro" on October 15, as well as a "Trofeo Città di Roma" pizza contest on October 15. The seminar "Identità Territoriale in Etichetta" will be held on October 14 at 10:30. For more information, contact +39.06/6634333 or info@romafoodexcel.it.
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  • 2 min

Il Montasio DOP protagonista a Caseus e al Festival delle DOP Venete

🍴 Montasio DOP featured at Caseus Veneti on October 5-6, 2024, at Villa Contarini, Piazzola sul Brenta, Padova. Events include cooking shows, guided tastings, and a market exhibition. The festival merges with the "Festival delle DOP" offering a variety of activities. Montasio DOP, a cheese from Friuli Venezia Giulia and Veneto orientale, will be highlighted through guided tastings and cooking shows. Caseus Veneti awards 386 Veneto cheeses and a National Farmhouse Cheese Contest with 89 entries take place on October 5 starting at 9.30 am. Chef Sander Wildenberg of JOLA' in Jesolo will conduct a cooking show on October 5 at 17.00.
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  • 3 min

Il menù autunnale de La Corte Degli Dei: un omaggio ai sapori del territorio

🍴 La Corte Degli Dei, a fine dining restaurant located in Palazzo Acampora, Agerola, introduced its new autumn menu, featuring local flavors with ingredients like porcini mushrooms, chestnuts, and fresh garden produce. Led by Chef Vincenzo Guarino and Resident Chef Giuseppe Romano, the eatery offers seasonal dishes such as "Cappuccino di Porcini" and a MontBlanc dessert made with Lattari Mountains berries. The restaurant also presents four tasting menus themed around Tradition, Sea, Innovation, and Green, honoring Campania's culinary roots with modern techniques. Signature dishes include Roasted Octopus and Carnaroli Rice with sausage and friarielli on a Monti Lattari provola cream. Desserts highlight regional specialties like the revamped Ricotta e Pera with local Pera Pennata fruit.
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  • 11 min

Milano Wine Week: tutto pronto per la settima edizione

🍷 Milano Wine Week 2024, in its 7th edition, will take place from October 5 to 13, featuring innovating events and a focus on engaging younger generations. Federico Gordini, president of Milano Wine Week and founder of MWW Group, emphasizes adapting to climate change and new consumer trends. The event doubles the number of sommeliers involved in the Wine List Italia guide from 50 to 100 and introduces Wine in Action, a program for wine startups focusing on sustainability. Partnerships include Carrefour Italy as the main sponsor for the third year. Activities for professionals are by reservation on the website milanowineweek.com, and tickets for the public are available on Vivaticket.
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  • 3 min

Dall’11 al 20 ottobre in Trentino torna DOLO&VINI&MITI, il festival dei vini verticali

🍷 From October 11 to 20, the second edition of DOLO-VINI-MITI will be held in Trentino, Italy, showcasing high-altitude wines and mountain products of Val di Cembra and Val di Fiemme. Over 20 events include masterclasses, aperitifs with Dolomites views, thematic conferences and performances, and the Wine Trekking Gourmet experience. The festival highlights the terraced vineyards, a UNESCO World Heritage site, and features a folkloristic dinner through private cellars and gourmet dishes by starred chefs.
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  • 1 min

Offerta di lavoro & Capo partita per osteria contemporanea & San Donato Milanese

🍴 "Osteria dei Vinattieri" in San Donato Milanese is hiring 1 Capo Partita with at least 1 year experience. Offers a fixed-term contract aiming for long-term employment. Full-time work includes shifts: Tuesday dinner (18-23), Wednesday-Saturday lunch (10-15) and dinner (18.30-23), Sunday lunch (10-16), Monday off. Salary: €1500-1700 net/month plus 13th and 14th salary. Open to all genders as per laws 903/77 and 125/91.
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  • 1 min

Ristorazione. Ad ottobre all'Ostaria Pignatelli di Napoli puoi ordinare gli Spaghetti alla Maradona

🍕 In Naples, Ostaria Pignatelli introduces a monthly "fuori carta" in tribute to a local or connected personality starting October, with Diego Maradona's favorite "Spaghetti alla Maradona" featuring garlic, oil, fried breadcrumbs, and chili from October 1-31. Celebrating Maradona's October 30 birthday, the dish originated at the home of Giuseppe Bruscolotti, whose wife Mary was known for her exceptional cooking skills and managed the "10 maggio 1987" restaurant. For reservations: 081 015 3134.
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  • 2 min

Brulé di mela, la proposta invernale di Leni’s per il settore Horeca

🍒 Leni's, a brand of VOG Products, presents Brulé di mela (Apfelglühmix), a non-alcoholic alternative to mulled wine from Alto Adige, designed for both the Horeca sector and private consumption. Made with 100% Italian apples, without added sugars or preservatives, it combines cloudy apple juice with orange juice and flavors of cinnamon and clove. Christoph Tappeiner, Director of VOG Products, highlights the drink as an innovation that values the fruits of the region. Available in 1L bottles and 5L Bag in Box, this product expands Leni's range of high-quality Italian apple products from Alto Adige, catering to both national and international markets.
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