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Tony Loeb

9104 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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  • 1 min

Offerta di lavoro & Aiuto cuoco per ristorante sul mare & Tarquinia

🍳 Riva Blu, a beachfront restaurant in Tarquinia, is hiring 2 assistant cooks. Candidates need at least 1 year of experience, teamwork skills, and knowledge of Italian cuisine basics. The position offers a fixed-term contract with potential for long-term hire, full-time work (6 days/week), and a salary of €1,500 per month plus accommodation. Shifts include weekdays and split shifts on weekends. Continuous internal training will be provided. Opportunities are open to all genders per laws 903/77 and 125/91.
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  • 2 min

FelsineoVeg presenta la nuova gamma di carpacci 100% vegetali gusto manzo e tonno

🌱 FelsineoVeg SB introduces plant-based carpaccios with flavors of beef and tuna, offering 29g and 28g of plant protein, respectively. Packaged in 90g containers with 7 slices, these products utilize FelsineoVeg's patented process with cereal and legume flours. Available since 2025, the carpaccios are part of the Mopur® Selection, known for thicker slices and unique textures. Explore more via the QR code on the packaging, linked to the Open Food Factory platform.
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  • 3 min

Nasce Cantina Meraviglia, progetto visionario voluto dalla famiglia Bulgheroni

🍷 Cantina Meraviglia, the innovative wine project of ABFV Italia, opened after 1,125 days of construction starting in 2019 in Tuscany. Situated in an old quarry, it spans 7,000 m² across three levels and is designed by Studio Bernardo Tori. The facility uses over 95% locally sourced materials, employing a gravity-based winemaking process for its 95 hectares of vineyards. It emphasizes sustainability, with features like rainwater management and green roofs, and plans to open for public tours in September.
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