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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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  • 3 min

Cristallo, green e innovazione? Se ti sembra un paradosso, non conosci RCR

Blog Post Excerpt 💡 RCR Cristalleria Italiana, based in Colle di Val d'Elsa since 2008, uses electric furnaces for glass production. CEO Roberto Pierucci and Marketing Director Fabio Lupi lead initiatives like "Around the World," exporting to over 110 countries. The company hosts masterclasses, recently in Kazakhstan, and collaborates with beverage associations like AIBES. RCR's revenue is 50-55% from restaurants, focusing on eco-friendly practices and high-quality glassware. They innovate annually with new product introductions.
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  • 4 min

Vizi di Mare ad Aversa: il progetto sfidante di Luca Lipoma e della sua brigata under 30

🍴 In Aversa, Luca Lipoma, born in 1982, founded "Vizi di Mare" in 2019, a coastal cuisine restaurant in a non-coastal area. The restaurant is set in a former car parts warehouse with a wine cellar holding 400 labels. Chef Antonio Rossi and host Antimo Iavarone, born in 2000 and 2005 respectively, lead the culinary team. The menu varies daily with seasonal ingredients, featuring dishes like "Soffritto di Mare" and "Risotto alla Pescatora".
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  • 2 min

Gruppo Save, i passeggeri 2024 sfiorano i 25 milioni

🛩 Venezia-Treviso Airport System saw 14.6 million passengers in 2024, a 1.9% increase. Save's revenue grew 8.7% to €255.2 million, with €129 million EBITDA (up 9.6%) and €73.4 million net profit (up 24.2%). The airports employ 30,000 people, generating €1.5 billion in regional GDP. Venice Airport, the third national intercontinental hub, introduced a Shanghai route. By 2030, aims for zero emissions. 2025 projects 1.2 million North American passengers. New routes include Dallas, Jeddah, Riyadh, and Larnaca.
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  • 4 min

Torna Festa a Vico: oltre 300 chef per il ristorante a cielo aperto

🍴 Dal 9 all'11 giugno 2025, Vico Equense e la Marina di Seiano ospitano la XXII edizione di Festa a Vico, ideata dallo chef Gennaro Esposito. Oltre 300 chef partecipano, con 50,000 presenze attese. Si presentano 100 eccellenze enogastronomiche. L'evento, dedicato al tema "È tempo di", include cene di gala e degustazioni. L'intero incasso sostiene cinque associazioni benefiche. Il Premio "Sostanza" e la cena "Bites of Italy" sono tra le novità principali.
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  • 1 min

Dazi, Trump concede un altro mese all’Europa

💸 Trump, 1st June, announced a delay in implementing 50% tariffs on EU goods, postponing from 1st June to 9th July. Following a cordial call with EU Commission President Ursula von der Leyen, he agreed to extend the deadline. Both parties aim for a negotiation before the new deadline. Von der Leyen emphasized the EU's readiness for swift talks, highlighting the importance of US-EU trade relations. Teams will convene to explore possible solutions.
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  • 2 min

King Holidays rivisita i classici viaggi di gruppo

🌍 King Holidays introduces 'Partinsieme' group tours targeting travel agencies. Between June and October, there are approximately 40 departures at fixed prices, featuring small groups with Italian-speaking guides across 12 destinations, including Tunisia, Vietnam, Norway, and Sri Lanka. With 56% of Italians traveling solo, expected to reach 60% by 2026, the initiative allows singles to share rooms and make new friends. King Holidays also offers 400+ itineraries with special departures and guaranteed prices.
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  • 3 min

Il Roma Bar Show apre in grande stile alla Terrazza Flores

🍹 Domenica 25 maggio, Roma Bar Show ha inaugurato a Terrazza Flores, Roma, con Red Bull e Diageo. Lunedì 26 maggio il Gruppo Montenegro presenta il nuovo Edgar Sopper Gin, con Mattia Liuzzi ed Edoardo Sandri. Eventi aperti al pubblico celebrano la mixology con cucina argentina del gruppo El Porteño. Il Gruppo Dorrego, da 15 anni, continua a offrire esperienze di alta qualità, consolidando Terrazza Flores come simbolo d'eccellenza nella mixology romana.
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  • 2 min

American Airlines, nuovo diretto Milano-Philadelphia

✈️ American Airlines introduced a new daily direct flight between Milan Malpensa and Philadelphia, starting in the summer season, expanding Milan's connectivity to the U.S. alongside the existing New York flight. José A. Freig highlights Philadelphia’s role as a key hub, offering 337 daily flights to over 120 destinations. In summer 2025, Malpensa will serve around 200 destinations, with a long-haul capacity growth surpassing 18%, the highest among major European airports.
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  • 2 min

Mokavit presenta la moka ufficiale del Napoli

☕ Mokavit, an Italian leader in induction coffee makers, has launched a special SSC Napoli moka priced at €49. Designed for induction cooktops, it combines traditional coffee-making with modern needs. The moka features high-quality materials and contemporary design, highlighting Neapolitan culture and the city's beloved football team. It symbolizes conviviality, tradition, and identity. Available on Mokavit's official store, SSC Napoli's store, and Amazon, it celebrates shared values of tradition and passion.
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  • 3 min

Ramen Bar Akira apre in zona universitaria a Torino

🍜 Akira Yoshida's Ramen Bar Akira expands with a new location at Via Sant'Ottavio 12, Turin, Italy. Founded in 2016, it now boasts 11 restaurants across Italy, including Rome, Milan, and Brescia, with a projected revenue of €8 million in 2025 and a 30% annual growth rate. The chain will produce over 60 tons of noodles with a staff of 120. Akira’s concept embraces cultural exchange through authentic Japanese cuisine, featuring a 12-hour broth and freshly made noodles.
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