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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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  • 4 min

Sanbittèr indaga l'uso dell'espressione "ci sta": mette d'accordo tutte le generazioni

💬 Sanbittèr's study surveyed 1,200 Italians, revealing that "ci sta" is used in various casual settings: 52% during aperitifs, 65% in chats, 59% at restaurants, and 54% while shopping. One in four Italians prefers it over "ok" for its inclusivity and empathy (56%). It's a staple in daily communication for 44%, used with friends (68%), partners (60%), and during activities like spontaneous aperitifs (65%) and organizing evenings (67%).
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  • 2 min

Tokyo Pancake: il brand di dolci orientali (e non solo) apre a Torino

🥞 Tokyo Pancake, helmed by Akira Yoshida, opened its second Italian store in Turin, Italy, following the success of its Rome pilot. Located at Via Sant’Ottavio 12, it features authentic Japanese fluffy pancakes, prepared fresh in 15-20 minutes, with toppings like matcha tiramisù. The menu includes Tokyo Milk beverages, designed to enhance the pancake experience. The brand blends Japanese street food spirit with a modern, pop aesthetic, offering both sweet and savory pancake options.
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  • 1 min

Offerta di lavoro & Pizzaiolo per nuova apertura in Germania & Dortmund&Innenstadt&West

🍕 Restworld cerca 2 pizzaioli a Dortmund, Germania. La pizzeria "SONO" apre a inizio giugno con un menù di pizza napoletana contemporanea. Richiesti 2 anni di esperienza, certificazione AVPN preferita, e conoscenza base dell'inglese. Contratto a tempo pieno, 6 giorni settimanali, con stipendio tra 1800€ e 2200€ netti, più bonus e alloggio. Orario: 12:00-22:00. Attività includono preparazione impasti, farcitura, cottura, utilizzo forni e pulizia.
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  • 3 min

Chef a domicilio, pasti pronti e catering: i nuovi Servizi di Airbnb

🍲 Airbnb has launched new business opportunities for chefs and food professionals with "Servizi Airbnb" and "Esperienze Airbnb," available in 260 cities. Over 2 billion guests have used Airbnb since 2007. The platform offers services like "Chef a domicilio," "Pasti pronti," and "Catering." Hosts must have 10 years of experience and relevant certifications. "Esperienze Airbnb" are available in 650 cities. Services are accessible, priced under $50, and bookable by locals.
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  • 2 min

Paolino vs Montuori: la sfida è tra pizza classica e pizza romana

🍕 Alberto Paolino and Marco Montuori, renowned Italian pizzaioli, faced off at the Pinsa School in a YouTube challenge. Paolino, from Capaccio Paestum, showcased "La Paestum" pizza, while Montuori highlighted "La Cantabrico." The contest explored traditional and innovative pizza styles. The jury, composed of potential customers, judged the pizzas' quality and creativity, making the event engaging and authentic. The video, already on Marco Montuori's YouTube channel, is gaining attention for its charm and professionalism.
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  • 3 min

Capri, nasce ''Campanella by Quattro Passi'': alleanza d’eccellenza tra alta cucina e hotellerie di lusso. Intervista a Francesco Naldi

🍴 Dal 15 giugno, Capri ospita il ristorante "Campanella by Quattro Passi" nel giardino del Pazziella Garden & Suites, un hotel di lusso a cinque stelle. Questo progetto nasce dalla collaborazione tra il CEO Francesco Naldi e lo chef tre stelle Michelin Fabrizio Mellino, noto per il ristorante "Quattro Passi" di Nerano. L'obiettivo è offrire un'esperienza culinaria raffinata, combinando tradizione e innovazione, in un ambiente esclusivo. Il ristorante è accessibile anche ai non ospiti dell'hotel.
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  • 3 min

Julius Meinl presenta la Landhausbar Barista Cup

☕ Landhausbar Barista Cup, May 16, at Landhaus Bar, Bolzano. Julius Meinl, in collaboration with Renovas and Il Sorriso – das Lächeln, hosts. 20 young baristas showcase espresso and cappuccino skills. Audience judges in an event promoting inclusion and talent. Gloriette Gold coffee blend highlights fair trade and organic values. Julius Meinl invests in responsible sourcing, sustainability, and social responsibility, reflecting its 160-year tradition as a global coffee culture ambassador.
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  • 2 min

Oltre gli algoritmi: salvare l'identità dell'hotellerie italiana

📚 Maurizio Galli founded Formazione Alberghiera in Verona in 2018, highlighting the risk of losing hotel identity due to excessive digitalization. The school advocates for integrating technology efficiently while respecting local identity. This approach contrasts the current trend of impersonal hospitality experiences driven by automation. Formazione Alberghiera offers over 3,000 hours of training annually, aiming to preserve the essence of hospitality and teach professionals to maintain the uniqueness of each hotel.
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  • 5 min

Oleificio Zucchi a Linkontro 2025 e alla Sagra del Pesce di Camogli

🚩 Oleificio Zucchi, established in 1810, featured prominently at the Linkontro event and the 73rd Sagra del Pesce di Camogli on May 11. Celebrating 215 years, it showcased its "Zucchi Fritto Libero!" oil, developed with Bari University's science department, which reduces frying odor by 50%. At Camogli, 3,000 liters of this oil fried 30 quintals of fish. The company’s sustainable 100% Italian Extra Virgin Olive Oil, certified Made Green in Italy, also highlighted its commitment to innovation and sustainability.
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  • 3 min

Iris Ristorante presenta il nuovo menù, un inno ai colori della primavera

🍴 Chef Giacomo Sacchetto introduces new menus at Iris Ristorante in Verona, featuring the “Raccontami” and “Adriatico e dintorni” tasting paths. “Raccontami” includes local delicacies like Agnello del Monte Baldo, while “Adriatico e dintorni” emphasizes seafood with dishes like Capasanta and Risotto. Wine pairings by sommelier Andrea Puliga highlight regional and international selections. Prices: “Adriatico e dintorni” €160 (wine €80), “Raccontami” €140 (wine €65), with optional surprise courses at €170 (wine €95).
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