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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

Dal Mitur 6 milioni per la montagna abruzzese

🏖 The Italian Ministry of Tourism allocated €5,913,416 to the Abruzzo region as part of 'Montagna Italia' project for the enhancement of mountain territories. Minister Daniela Santanchè aims to strengthen the Italian mountain system by fostering local entrepreneurship, networking among tourism businesses, public-private partnerships, promotion of local products, experiential tourism, and leveraging the Tourism Digital Hub. Three projects benefitting from this funding include 'Abruzzo E-Quality Experience', 'Lago di Barrea. Esperienze tra natura e benessere', and 'IN Abruzzo – Comunità Accoglienti d'Abruzzo', targeting tourism development, community hospitality, and economic sustainability.
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Champagne: vendite in calo, minacce fitosanitarie e strategie per il rilancio

🍷 Champagne faces an unprecedented crisis in 2024, with a 26% drop in volume sales from 2023 to 26.7 million bottles and a 6% decrease in value to €345 million. Prosecco's rise contributed to this decline, reaching over 10 million bottles sold in France in 2024, a 9% increase. In response to economic pressure and changing consumer tastes, Champagne's strategies include exploring mixology and targeting emerging markets like Brazil and Thailand. Additionally, a "solidarity reserve" is being developed to support producers with vineyards affected by the flavescence dorée disease, with 12,200 hectares monitored in 2024. Champagne aims for 100% certified vineyards by 2030 despite challenges. The production yield for 2025 will be adjusted based on sales forecasts.
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  • 2 min

Carrello della spesa meno italiano: l’analisi dell’Osservatorio Immagino di GS1 Italy

🍕 In Italian supermarkets, the presence of packaged food products with Italian or regional identity decreased by 2.0% over 12 months, with a 2.0% drop in volumes sold, while revenue rose by 2.1% to approximately €11.4 billion. GS1 Italy's Osservatorio Immagino identified 26,411 products among over 138,000 items scanned, with labels indicating Italian origin like DOP or IGP. DOP products (1,335) saw an increase in both value (+3.5%) and volume (+2.1%), totaling over €723 million, while IGP (1,222) and IGT wines (932) experienced declines in value and volume. The Italian flag appeared on labels of 16.3% of products (15,414 references), and regional foods accounted for 10,294 products (10.9%) with over €3 billion in sales, despite a 2.6% volume decrease. Puglia, Liguria, Veneto, Basilicata, and Abruzzo saw revenue growth, with Molise, Valle d'Aosta, and Sardegna also increasing in volume. Trentino-Alto Adige, Sicily, and Piemonte led the revenue charts with €392 million, €377 million, and €319 million, respectively.
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Le tendenze food del futuro in anteprima a Tuttofood 2025

🍕 Tuttofood 2025, scheduled for May 5th, anticipates a grand event with 5,000 exhibitors and a myriad of food innovations reflecting current societal trends. Antonio Cellie of Fiere di Parma hints at a diverse future of food influenced by traditions and innovations. New offerings include smoked almond snacks, truffle trends, limited edition extra virgin olive oil, carbonara sauce, and recyclable kraft paper packaging for prosciutto. Healthy-fitness trends feature protein-rich foods like 58-calorie bresaola bars and vegan options grow, with egg-free mayo demand increasing over 6% annually in Italy. Novel ready-to-use products cater to Gen Z's taste for tradition without the cooking hassle. ????
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  • 2 min

A Tuttofood Casa Milo rivoluziona la pasta fresca con la linea Centoventicinque

📖 Gruppo Milo unveils "Centoventicinque," a new 125-gram single-serving fresh pasta line, at TuttoFood 2025 from May 5-8 in Rho-Fieramilano. Made with 100% Apulian wheat, the product targets singles, couples, and waste-conscious consumers. The "Centoventicinque" range, featuring orecchiette, trofiette, and egg tagliatelle, expands with strozzapreti and soon fettuccine, packaged in a premium, modern design. Gruppo Milo's CEO, Giuseppe Milo, outlines a 2025 strategy for international consolidation and expansion into high-potential markets.
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Casalasco porta l'eccellenza del pomodoro italiano a Tuttofood 2025

🍅 The Gruppo Casalasco, an Italian industrial tomato supply chain, will be featured at TUTTOFOOD from May 5 to 8, 2025, at Fiera Milano, Pavilion 2, Stand F03. They will present their historical brands, Pomì and De Rica, alongside newly acquired brands from Star: Pummarò, Polpabella, and Sugo Lampo. New products include a 140g tube of De Rica datterino tomato concentrate and Pomì's Polpa Fine 390g in a Tetra Pak – Recart packaging, which is 71% plant-based and reduces CO₂ emissions by 83%. In May, Casalasco will also attend the Saudi Food Show in Riyadh (May 12-14) and PLMA Amsterdam (May 20-21), reinforcing its commitment to promoting Italian products globally and expanding in key markets.
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  • 3 min

Il Salento in tavola: Masseria Panareo tra tradizione e innovazione

🖤 Masseria Panareo, located in Salento and facing the Adriatic Sea, offers a gastronomic experience blending history and modernity. The restaurant "La cucina della Provvidenza" serves zero-kilometer ingredients sourced from local small-scale producers and its own gardens, with a menu that changes with nature's rhythm. Owner Alessandro Zezza, together with his family, has turned the property into an award-winning hospitality destination, receiving the "Ospitalità Italiana" award as the best hotel in Italy in 2008. Renato Zezza bought the property in 1987 and, with his wife and children, transformed it into an 18-room hotel, restaurant, and the Li Ficari farm. They produce the extra virgin olive oil Cento Ceppi and vegetables used in the restaurant.
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  • 4 min

Gruppo Bauli porta a Tuttofood Milano le novità Bauli e Motta

🍳 At Tuttofood 2025 in Milan from May 5-8, Gruppo Bauli will showcase Bauli and Motta brands, presenting Pandorì Bauli and a new version for out-of-home market. The event features Bauli FREE for special dietary needs and a Motta Christmas line by Chef Bruno Barbieri, including unique savory Panettoni. CEO Fabio Di Giammarco will unveil Motta's new range on May 5 at 16:30. The fair also includes tastings and the Minuto Bauli dessert experience.
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