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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

Barceló Hotel Group sempre più green, quattro hotel ottengono la certificazione Gstc

🌱 Barceló Hotel Group achieved GSTC certification from Bureau Veritas for sustainability standards at four hotels: Royal Hideaway Corales Resort, Barceló Torre de Madrid, Barceló Fortina Malta, and Occidental Playa de Palma. As the first large Spanish hotel chain with this certification, Barceló aims to certify all its hotels in Spain by 2025.
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  • 2 min

Waldorf Astoria apre in Costa Rica

🏖️ The newly opened Waldorf Astoria Costa Rica Punta Cacique by Hilton boasts 148 rooms and 40 suites on a cliffside overlooking Playa Penca, Costa Rica. The luxury resort features six unique culinary experiences, a multi-level pool, kids' club, fitness and spa center, wellness activities, and event space. President Hilton Americas, Danny Hughes, highlights the unparalleled luxury and hospitality offered. Guests staying three or more nights by May 31, 2025, get a 20% discount and a resort credit.
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  • 3 min

Gruppo Elah Dufour Novi fa il suo ritorno a Tuttofood

🍫 Gruppo Elah Dufour Novi will participate in TUTTOFOOD 2025 at Rho Fiera Milano from May 5-8 after over 20 years. They will showcase their brands, including Nocciolato Novi, and product innovations for fall 2025. Since 2010, they've collaborated with Coldiretti, buying over 15,000 quintals of hazelnuts annually from 500+ Piedmont producers. The Premio Qualità Novi since 2016 rewards local hazelnut producers. The group focuses on export plans targeting France, Eastern Europe, Emirates, South America, and the US.
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  • 3 min

In Sardegna nasce Tastos, progetto che unisce pastorizia e tartuficoltura

🍄 The Tastos project in Sardinia, Italia aims to establish the region as a black truffle cultivation and valorization hub. Supported by the Consiglio Nazionale delle Ricerche (CNR), the University of Sassari, and the Consorzio UNO di Oristano, the project integrates environmental sustainability with technological innovation and traditional farming. It utilizes a synergistic approach between sheep herding and truffle farming, with sheep maintaining truffle-rich underbrush. The initiative also involves cultivating hazelnuts alongside truffles for dual production. Tastos focuses on training, product transformation, and the use of advanced technologies, with plans for a digital sales platform for truffle products. However, results may take up to five to seven years due to the initial phase's significant investments and required agricultural shifts.
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  • 3 min

50 Best Bars vs IBA: quando il successo si misura in incassi

🍹 The International Bartenders Association (IBA) will mark its 70th anniversary in 2025. IBA competitions have limited public and media visibility, and according to mixologist consultant Giorgio Cor, they have become self-referential. Samu Lissoni suggests that being listed in the World’s 50 Best Bars, which can increase revenue by 20%, is more impactful than winning IBA World Championships. Simone Caporale's Sips in Barcelona, former number one, is currently third in the world, with top bars earning €5,000 per event. A new bar in Hong Kong, Montana, is set to open in summer 2025 by influential mixologists Simone Caporale and Lorenzo Antinori.
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  • 4 min

Il Mannarino: macellerie di quartiere con cucina d'eccellenza

🍖 Since 2019, Il Mannarino, founded by Gianmarco Venuto and Filippo Sironi, has redefined neighborhood butcheries, offering a multichannel experience where customers purchase meat at the counter or enjoy it in the restaurant. They provide a €13 business lunch Monday to Friday and deliver across Italy through their online butchery. The brand boasts 18 outlets across cities like Milan and Turin, operates 7 days a week, and upholds animal welfare through its "Farm to Fork" aligned Discipline.
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  • 4 min

FAE Technology con Vinservice Micro Matic per innovare l'erogazione bevande

📡 FAE Technology SpA has developed advanced technology for Vinservice Micro Matic's "Next" dispenser, enhancing the smart beverage sector's product range for Micro Matic Group. FAE Technology managed development, engineering, prototyping, and final realization of a scalable, modular platform with a multi-touch HMI. The project, involving joint testing with Vinservice Micro Matic's Zanica-based team, aims to reinforce Micro Matic's global leadership in beverage dispensing solutions. The technology is compatible with various product families and will expand Micro Matic's offerings. Micro Matic, headquartered in Odense, Denmark, is part of the group including DSI, Taprite, and Disptek UK, with 11 production sites, 24 offices in 16 countries, over 125 client countries, and employs more than 1600 people, generating nearly €340 million in revenue. The first units are expected to hit the market in 2025, with increased production capacity over the next three years.
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  • 2 min

La rivoluzione InViaggi: il nuovo corso di Ramon Parisi

📍 Ramon Parisi is appointed Business Development Manager at InViaggi, part of the Fruit group, with Giuseppe Falco as Product and Development Director. For the 2025 season, InViaggi introduces itineraries in the Indian Ocean, including Kenya and Zanzibar, cultural and sea vacations in Egypt, Turkey, Tunisia, and Italy Mare. They offer a broad range of departures from various national airports and plan to open a branch office in Northern Italy.
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  • 4 min

Al ristorante ConTatto il nuovo menù dello chef Luca Ludovici

🍴 ConTatto, a Michelin Guide-listed restaurant in Frascati (RM), features a new spring menu focused on local produce and items matured in the restaurant's cave. Chef Luca Ludovici emphasizes ingredients like Pontecorvo pepper and coregone fish. Menus include "Evoluzioni in grotta" (5 courses, €75, wine pairing €50) and "Passato e presente" (7 courses, €90, wine pairing €70). Sustainability and cave research are the core principles, as seen in dishes such as "Assoluto di cardoncello" and "Peperone di Pontecorvo in gratella".
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  • 2 min

Al via la stagione estiva di Hotel Botanico San Lazzaro a Maiori

🏡 Hotel Botanico San Lazzaro reopens for the 2025 summer season, managed by new Operation Manager Alfonso Grimaldi. Chef David Vaccaro leads the hotel's contemporary Mediterranean cuisine. "La Cucina" is already open, "La Pizza" and Donna Clelia Exclusive Restaurant to reopen on May 1. Grusonii Lounge Bar is managed by Angelo Santimone. New Jacuzzi Day Experience available from May 1, the Botanico Garden cooking experiences and Sunset Terrace launch on June 1. Beniamino Cimini Exotic Garden is open daily 10:00-19:00, featuring over 2,000 cactaceae varieties. Contact: [email protected].
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