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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

A Giacomo Ponti il Premio Guido Carli 2025

🏆 Giacomo Ponti, presidente of the company founded in 1787, was awarded the Premio Guido Carli 2025 at the 15th annual ceremony at Auditorium Parco della Musica di Roma. Ponti's company, now a 9th generation family business and a societal benefit company, exports to over 70 countries, employs over 200 people and has donated €3 million plus €2 million in products for social and cultural initiatives from 2000 to 2023.
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  • 2 min

Ri&drink è la nuova kombucha che valorizza gli scarti del limone

🍋 Biova Project launched Ri-Drink, the first non-alcoholic beverage using lemon albedo, in collaboration with the Consortium for the Protection of Sorrento IGP Lemon. Ri-Drink transforms the typically discarded bitter part of the lemon, rich in fibers, flavonoids, and natural antioxidants, via a fermented kombucha base. This sustainable summer beverage utilizes over 10 kg of albedo per batch, contributing to a potential reduction in greenhouse gas emissions. Biova Project, co-founded by Franco Dipietro and Emanuela Barbano in Turin, focuses on food waste reduction through circular economy and upcycling, saving up to 30% on raw materials and cutting CO2 emissions.
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  • 3 min

Newlat Food sigla accordo per acquisire lo stabilimento Diageo a Santa Vittoria d'Alba

📦 Newlat Food SpA, an Italian agri-food giant, secured an exclusive agreement to acquire the "Diageo Operations Italy SpA" production plant in Santa Vittoria d'Alba, Cuneo. The deal ensures job security for all 349 workers at the site. The rebranded NewPrinces SpA aims to strengthen its beverage segment, where it already earns over €350 million in the UK alone. Founded in 2004, Newlat Group has over 30 international brands, leading in various product categories. With revenues of €2.8 billion in 2024, it employs over 8,000 people across 31 facilities in six countries.
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  • 2 min

'Quasi Cracco', l'omaggio del pizza chef Riemma allo chef Cracco

🍕 Pizza chef Emanuele Riemma introduced "Quasi Cracco" at Palazzo Doglio's pizzeria in Cagliari, inspired by Carlo Cracco's 2002 recipe featuring marinated egg yolk. The pizza includes a mix of flavors with asparagus cream, wild asparagus, fior di latte from buffalo, bacon, summer black truffle, and thyme. The yolk is marinated for at least seven hours, a process echoing Japanese culinary culture. "Quasi Cracco" debuted in 2021 at the Maiori pizzeria opening and was sampled by Carlo Cracco himself.
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  • 4 min

Quattro cocktail by Mattia Pastori per celebrare il World Cocktail Day

🍸 World Cocktail Day celebrated on May 13 commemorates the first official definition of "cocktail" in 1806. Mattia Pastori introduces four new summer 2025 cocktails at TuttoFood 2025, highlighting biodiversity and sustainable innovation. Drinks include the Canchanchara Shakerata with organic multifloral honey, Kala Namak Sour featuring Himalayan Kala Namak salt, Ancora un Bacio as a tribute for Franco's 10th anniversary, and Mulino Highball representing Italian summer flavors. Ingredients range from rum and botanical spirits to Sardinian whisky and sake.
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  • 7 min

Parte il conto alla rovescia per Tuttopizza

🍕 The 8th edition of TuttoPizza will take place at Mostra d'Oltremare in Naples from May 19-21, 2025, expecting 190+ exhibitors, 80+ master pizza makers, and numerous business opportunities. The 2025 event aims for increased international presence, with a simultaneous fair in Shanghai, China, during SIAL Shanghai. The last edition boasted 35,800 professional visitors, 180 exhibitors, 300 brands, 30 events, and 110 accredited journalists. Sponsors include the Campania Regional Council and Napoli Municipality, with highlights such as a pizza museum, themed areas like Tuttobirra and Tuttopane, and a special pizza award commemorating Naples' 2500th foundation year.
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  • 2 min

Le agenzie di viaggi europee: “Fallimenti dei vettori, serve una protezione al più presto”

💸 18 settembre 2023, Air Belgium ha cessato le operazioni. 30 aprile 2023, dichiarata fallita. 8 milioni di euro richiesti in rimborso, 5 milioni per biglietti venduti da agenzie. Ectaa, associazione europea, sollecita garanzie per agenzie. 1.200 fallimenti aerei in 25 anni. Bruxelles invitata a includere norme Ue per rimborsi. Agenzie obbligate a fornire biglietti alternativi ai clienti. Risko elevato per intermediari e clienti.
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  • 1 min

Personale in hotel, mancano 300mila professionisti

🏨 In 2025, Eleonora Cattaneo, director at Glion Institute, highlights a dire need for over 300,000 personnel in hotels globally. The shortfall, exacerbated since COVID-19, remains a key challenge in hospitality. Skills in luxury hospitality require not just basic competencies but also the ability to discern client needs for tailored interactions. The luxury retail sector also seeks similar skill sets, aiming to elevate shopping into an experience, mirroring luxury hospitality practices.
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