Posts by author

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.
Leggere l'articolo
  • 3 min

Il sale va al bancone: CIS e Silvio Carta accendono la mixology

🍸 At TuttoFood, Compagnia Italiana Sali introduced a premium salt line for horeca, featuring Fior di Sale di Sardegna. The idea, sparked by Donatella Cavallo of Horecanews.it, led to a collaboration with Sardinia's historic distillery Silvio Carta. Bartender Mattia Pastori crafted two cocktails and one shot integrating salt as a key ingredient. The drinks include the Kala Namak Sour, Paloma twist with 41Bis agave distillate, and Tequila Slurp Slurp with white chocolate and raspberry powder. Compagnia Italiana Sali, founded in 1968, popularized iodized salt in Italy and the Gemma di Mare brand. The salt is used in various forms in cocktails to enhance flavors, balance the drink, and provide a signature taste.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

Turismo accessibile: una sfida culturale e un’opportunità per il futuro dell’ospitalità

🏢 Globally, over 1 billion people (15% of the population) live with some form of disability. Europe's potential accessible tourism market is estimated at 127.5 million people, including individuals with disabilities (46 million) and seniors over 65 (81 million). Italy calculates 12.5 million people have faced severe autonomy limitations for at least six months. The first law for the elimination of architectural barriers in housing in Italy was established in 1989 (Law 13/1989). The "Manifesto for Accessible Tourism" was introduced in 2009, and in 2012, the Permanent Committee for Accessible Tourism was created. The For All – Rome project, launched two weeks ago, aims to connect major arrival points with iconic city sites through eight accessible paths. The initiative includes a digital platform and training for operators to create an inclusive, accessible tourism system.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 1 min

Offerta di lavoro & Chef de Rang per family hotel & Bellaria&Igea Marina

🍴 Hotel Agostini in Bellaria Igea Marina (Rimini) seeks a chef de rang for the summer season, with Restworld recruiting. Ideal candidate: 3+ years of experience, language proficiency (preferably French, German, English), barista skills, and customer management autonomy. Availability required from May 23 to the third Sunday of September, full-time with split shifts. Salary offered: €1,600 - €1,800 net per month, including shared room accommodation and meals. Open to all genders as per laws 903/77 and 125/91.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 5 min

Acetaie Aperte presenta il nuovo format a TUTTOFOOD 2025

🍇 Acetaie Aperte, the premier event for balsamic vinegar enthusiasts, gears up for its 23rd edition in Modena from September 26 to October 4, 2025. The week-long celebration will feature over 40 sites open to the public, showcasing the revered Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico di Modena IGP. With an export rate of 93% to over 130 countries, the IGP variant boasts an annual production of over 90 million liters and a consumption value nearing one billion euros. The DOP, with its artisanal production, reaches 16.5 thousand liters, valued at almost 7 million euros, with 70% exported mainly to the USA, France, Germany, and Japan. Emilia-Romagna, the "Food Valley," prides itself on 44 DOP and IGP productions contributing €3.6 billion to the €8.5 billion national production, with the regional agri-food sector totaling €34 billion, nearly €10 billion of which are exports.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

MammaMia, la miscela per espresso di Ditta Artigianale coltivata dalle donne

☕ Ditta Artigianale honors mothers with its 100% arabica espresso blend, MammaMia, crafted exclusively with coffee grown by female producers. Francesco Sanapo, the founder, created the blend with medium-low acidity to appeal to traditional tastes, including his mother’s preference for non-acidic coffee. Incorporating beans from Peru, Costa Rica, Ethiopia, and Honduras, the blend offers a complex sensory experience with chocolate, ripe cherry, caramel, and almond notes. Ditta Artigianale, established by Sanapo and Patrick Hoffer, is a leading Italian specialty coffee roastery that exemplifies the third wave coffee movement, focusing on quality from cultivation to artisan roasting in Florence. The brand operates six locations in Florence, promoting the specialty coffee culture and the authentic bar experience combining craftsmanship and quality time spent in the establishment.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 2 min

Da Casolaro Hotellerie arriva il corso 'Le torte ai tempi dei social 2.0'

🎂 On May 13, pastry chef Nancy Sannino, owner of "Celestina" bakery, will host "Le torte ai tempi dei social 2.0" at Casolaro Hotellerie, Cis di Nola, focusing on exceptional cakes and food marketing. The course is open to enthusiasts and professionals alike, teaching practical skills like creating layered, classic Italian, and vintage American cakes, as well as decorating techniques using different piping tips. Sannino, with training in Italy and France, has made "Celestina" a recognizable brand. Registration details can be found at www.casolaro.com or by WhatsApp at 320.3624108.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 5 min

Avenida Calò conquista Roma e presenta il nuovo menù

🍕 Pianeta Pizza by award-winning pizzaiolo Francesco Calò and his wife Chiara Maggio opened on viale Pinturicchio in Rome's Flaminio quarter and gained a loyal clientele within four months. Francesco, previously successful in Vienna, uses his own flour blend with a high bran percentage, resulting in a 78% hydration dough that ferments for 24-48 hours. The spring menu, named "Bloom," features new creations like "Lamb evolutivo" and "Bianco antico del Sud." Avenida Calò is open every day except Monday, offering a 6-course tasting menu "La Mano," and no fried starters to highlight the pizza. The wine list boasts 135 labels, carefully paired with the dishes. The venue recently added 24 outdoor seats, complementing the approximately 50 existing ones.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 2 min

Rizzoli Emanuelli premiata ai Grocery & Consumi Awards 2025

📦 Rizzoli Emanuelli, Italy's oldest canned fish company, won Best New Media Campaign at the Grocery & Consumi Awards 2025 on May 6. The ceremony took place at TuttoFood Hall. Their winning campaign, "Dove osano le Alici – Il Ritorno," featured MasterChef Italia 10 winner Chef Francesco Aquila, who created engaging and quick recipes with Rizzoli's iconic products on social media. The campaign, crafted by Lampi Comunicazione, achieved a strong online engagement and showcased the brand's century-old product excellence.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 5 min

Al Nite Kong un nuovo appuntamento di pairing con la cucina di Francesco Apreda

🍽 MidNite Chef Pairing Nights welcomes chef Francesco Apreda and mixologist Patrick Pistolesi on May 8 for a food&cocktail pairing event. Apreda, known for his innovative cuisine with Neapolitan roots and influences from London, Japan, and India, offers a unique culinary identity at Idylio by Apreda in Rome's The Pantheon Iconic Hotel. The dinner includes dishes like fried quail egg with Japanese dressing and Milk cocktail made with Glenfiddich 12, lime, rice vinegar, mirin, sesame, and pepper. Other pairings feature Terra e Iodio cream with Naraï cocktail, 36-month Parmigiano cappellotti with KryptoN cocktail, and baccalà with coconut and Shōgun cocktail featuring Glenfiddich 15. The experience costs €90 per person and reservations can be made on the Superb platform. Nite Kong, a spin-off of Drink Kong in Rome, opened in 2023 offering an immersive experience with a rich selection of spirits, champagne, and a curated food menu by chef Francesco Coltella. Drink Kong entered The World's 50 Best Bars in 2024, ranking 33rd and 20th on the Top 500 Bars list.
Leggere l'articolo
Condividi