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Tony Loeb

9105 posts
Tony Loeb est un entrepreneur de la hotel tech qui compte plus de vingt ans d'expérience dans l'industrie hôtelière. Webmaster à ses débuts, il est devenu directeur technique et a piloté une équipe d'une trentaine de personnes dédiée à la création de sites, au SEO et au SEA pour les hôtels. Il a ensuite accompagné des hôtels de luxe et des chaînes à l'international, avant de cofonder un CRM et une solution d'email marketing dédiés à l'hôtellerie, utilisés par des milliers d'hôtels indépendants dans le monde. Aujourd'hui, il est co-fondateur de 10 Minutes (10 minutes pour un hôtelier), le média de référence de l'hôtellerie européenne, qui réunit newsletter, podcasts et vidéos pour atteindre plus de 350 000 décideurs hôteliers. Il y anime les podcasts « 10 min pour un hôtelier » et « Inno'Tourism ». Il est également co-fondateur de Pragmatik, une agence marketing qui aide les entreprises de la hotel tech à transformer des contenus clairs, sans blabla, en leads qualifiés. Pragmatique par nature, Tony décrypte ce qui compte en marketing hôtelier, distribution, expérience client et technologie pour aider les hôteliers à décider mieux et plus vite. Basé en région parisienne.
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  • 3 min

Juice Pairing: il gusto analcolico che conquista le tavole, non solo stellate

🍎 Juice pairing is gaining popularity in international fine dining, especially in the Nordic regions, where it started in high-end restaurants like Noma in Copenhagen, led by chef René Redzepi. At Geranium, Giulia Caffiero, an Italian juice maker, showcases creative non-alcoholic pairings. Even in Italy, known for its wine tradition, there's growing interest. This trend caters to health-conscious and alcohol-free dining enthusiasts, boosting the global non-alcoholic beverage market. ????
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  • 5 min

Best Workplaces for DE&I 2025. Gruppo Hilton è la migliore azienda italiana per cultura inclusiva

🏆 Hilton leads the Best Workplaces for DE&I 2025 ranking by Great Place to Work Italia, based on feedback from nearly 100,000 employees across diverse organizations. 45% of the top 20 companies are headquartered in Italy. Notably, 92% of employees at top workplaces feel they can be themselves, compared to 48% in the Italian norm. The DE&I Index is 85% for top workplaces, 20 points higher than certified ones.
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  • 4 min

Zespri: un anno di risultati positivi e le nuove prospettive per il kiwi SunGold italiano

🍍 Zespri reported record returns for Italian kiwi producers in the past year, with a final return of €3.23 per kg for SunGold kiwis. Operating in Italy for over 25 years, Zespri collaborates with 1,200 producers in regions like Lazio and Emilia Romagna. A new distribution model extended shelf life by two weeks. By 2035, Zespri aims to produce 53 million trays of SunGold in the northern hemisphere. In 2024/25, Zespri's global revenue reached NZD 5.14 billion.
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  • 3 min

Chef Niccolò Recalcati di Casa Leali vince il concorso 'Primo Piatto dei Campi' 2025

🍝 Casa Leali shines again after six years by winning the Primo Piatto dei Campi 2025. Sous chef Niccolò Recalcati earned the top spot with his innovative pasta al pomodoro. His dish features a cold maceration of three types of tomatoes with Mediterranean herbs and oil, separating them into distinct components. This competition, organized by 50 Top Italy and Pastificio dei Campi, was open to chefs under 35, emphasizing a balance between local identity and global vision. Recalcati will receive the Premio Speciale Creatività 2026.
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  • 3 min

NewPrinces fa la spesa da Kraft Heinz, tra i marchi acquistati anche Plasmon e Nipiol

💰 NewPrinces SpA will acquire Heinz Italia SpA's brands, including Plasmon and Nipiol, and the Plasmon factory in Latina, employing 300 workers and producing 1.8 billion biscuits annually. This €120 million acquisition strengthens NewPrinces in the baby food sector. The deal, closing by late 2025, leverages a €170 million revenue target. New synergies will boost R&D, production flexibility, and international reach across 60+ countries. Legal and financial advisories include BonelliErede and BNP Paribas.
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  • 3 min

Da Capatoast il nuovo Megatoast Norvegese

🐟 Capatoast collaborates with the Norwegian Seafood Council to introduce the MEGATOAST "Norvegese," featuring Norwegian smoked salmon. 75% of Italians prefer Norwegian salmon, with out-of-home salmon consumption growing by 6.2%. Over 90% of Italy's salmon is Norwegian, underscoring trust in its quality. The sandwich is made with salmon, rémoulade sauce, rucola, and iceberg lettuce. Capatoast, established in 2014, operates over 40 outlets in Italy. The Norwegian Seafood Council, founded in 1991, supports Norway's seafood sector.
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  • 2 min

La pizzeria Piedigrotta di Varese e il mondo del 'Menù Experience'

🍕 Varese, Italy – Since 2019, Antonello Cioffi’s pizzeria Piedigrotta, a Krug Ambassador, delivers culinary innovation with its "Menù Experience." Options include 4, 6, and 10-course meals, blending pizza with global dishes like Sushi Sharing and Pizzaccheri. Cioffi curates over 2,000 wine labels, enhancing the gastronomic journey he describes as a playful reimagining of traditional flavors.
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  • 3 min

Andrea Rossi eletto nuovo presidente di A.VI.TO.

🍇 Andrea Rossi was unanimously elected as the new president of A.VI.TO. on the morning of February 2023, succeeding Francesco Mazzei, who led since 2019. A.VI.TO., formed in 2016, represents 24 Consorzi with 6,000 enterprises covering nearly 60,000 hectares, producing about 260 million bottles in 2024. Tuscany ranks second in Italy for certified wines with 58 DOP IGP wines, valued at €1,164 million. Rossi, born in 1971, also leads the Consorzio del Vino Nobile di Montepulciano.
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  • 2 min

AssoDistil contro l'OMS: 'non fa differenza tra consumo moderato e abuso'

🍷 AssoDistil, representing 95% of Italy's distillers, opposes WHO’s stance equating alcohol with tobacco, highlighting the lack of scientific evidence on zero safe alcohol consumption. Cesare Mazzetti argues for responsible drinking and cultural heritage, noting Italy's high longevity contradicts WHO’s claims. The WHO aims to regulate spirits akin to tobacco regulations. The debate involves international wine and spirits associations, challenging the WHO’s initiative on alcohol consumption policies.
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  • 2 min

Un'esplosione di freschezza mediterranea nel piatto di chef Giuseppe Parisi

🍳 Al ristorante Eatè del The Sense Experience Resort 5*L, chef Giuseppe Parisi presenta il piatto "Scampo con Caviale e Mela". Gli scampi freschi sono preparati sottovuoto e riposati per 24 ore a 0°C. La crema di mele è realizzata con mele cotte al microonde e frullate. Il piatto è completato con 3 g di caviale, julienne di foglie di ostrica e punte di salicornia, offrendo un'esperienza culinaria toscana contemporanea.
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