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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

Global mixology: Caporale e Antinori portano Cuba a Hong Kong, Madrid capitale del rum, l’autentico whisky danese

🍸 Mixologists Lorenzo Antinori and Simone Caporale are set to open a new Cuban cocktail bar, Montana, in Hong Kong, anticipated by summer. Antinori owns Bar Leone, ranked second in the World’s 50 Best Bars, while Caporale co-owns Sips in Barcelona, ranked third. Madrid will host its first Mad Ron Week from May 7 to 12, coinciding with the Spain Rum & Gin Expo on May 8 and 9. Denmark introduces the Authentic Danish Whisky Manifesto, requiring Danish whisky to be produced and aged for at least three years in Denmark, as ten local distilleries aim for a protected geographical indication.
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  • 2 min

Paolo De Simone firma la nuova pizza fritta: perfetto incontro fra Milano e Cilento

🍕 Paolo De Simone, a pizzaiolo and Ambassador of the Mediterranean Diet, has created the Pizza Fritta Milanese, a dish that combines the traditional Neapolitan fried pizza with the iconic Milanese Ossobuco. This new culinary creation includes a fried dough base topped with ossobuco in gremolada, a cream of Parmesan and saffron, plus parsley and lemon from the coast, aiming to pay homage to Milan while maintaining a strong link with Neapolitan tradition. De Simone's Pizza Fritta Milanese is part of a larger project to promote his territory through pizza, offering a unique taste experience and an innovative touch to Milanese cuisine.
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  • 4 min

Le Tre Gazzelle Bistrot: tradizione milanese e innovazione culinaria nel cuore di Milano

🍴 Le Tre Gazzelle opens a new chapter with "Tre Gazzelle Bistrot" in Milan's Via San Pietro all'Orto 7. The bistrot, led by Valentina Calacoci, features innovative chef Kassandra Galindo Rodriguez, known from the 13th edition of MasterChef Italia. Offering a "Filogenesi" tasting menu, available for dinner Tuesday to Saturday, the venue merges Milanese tradition with modern culinary creativity. Kassandra's sous chef Matthias Wiedenhofer and a dedicated team ensure an exceptional dining experience with both a la carte and day menus, maintaining the brand's reputation for quality and innovation. For more information, call +39 375 788 5152 or email [email protected].
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  • 5 min

Al Birrificio Angelo Poretti il talk istituzionale di Carlsberg Italia

🍺 Carlsberg Italia, at Birrificio Angelo Poretti, hosted a talk on the National Made in Italy Day to discuss and chart a new course for the beer supply chain and Italian agri-food system. Olivier Dubost, MD of Carlsberg Italia, highlighted their contribution: over 6,000 jobs created in Italy in the last year, with each Carlsberg Italia employee generating an estimated 35 jobs across the value chain. The event discussed the importance of agriculture, responsible for 11% of EU greenhouse gas emissions and over 20% of Carlsberg Group's emissions. Carlsberg Group is promoting regenerative agriculture to enhance soil health and biodiversity. Anette Christiansen from the Danish Council for Agriculture noted that 61% of Denmark's land is used for agriculture, with 11% being organic. Christian Garavaglia revealed that 21% of beer consumers are willing to pay up to 10% more for organic products. Carlsberg Italia's new sustainability goal is to source 30% of raw materials from regenerative practices by 2030, aiming for 100% by 2040.
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  • 3 min

“Nato oste” di Piero Pompili: dal racconto dei primi 50 anni di vita a una nuova idea di ristorazione

📖 Piero Pompili's autobiography "Nato Oste" will release on April 22, detailing the evolution of Italian dining over the past 30 years. Born in 1975 in San Benedetto del Tronto, Pompili has been managing "Al Cambio" restaurant in Bologna since 2016. With over 20 years of experience, he co-managed "Osteria Numero Sette," recognized for pioneering locally-sourced cuisine. Pompili, also known as "Mucca Pazza" in the food criticism world, challenges industry inertia, advocating for staff well-being, work-life balance, and continuous training. "Nato Oste" is both a love letter to his profession and a manifesto for a new, more sustainable and human-focused approach to dining.
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  • 3 min

Pellini Caffè: quattro nuove miscele per il canale professionale

☕ Pellini Caffè introduces four new blends for professional channels (bars and restaurants): Assoluta, Virtuosa, Intrepida, and Spavalda, emphasizing artisanal craftsmanship in coffee selection and blend creation. A refreshed packaging design for the retail market features a modern visual identity and the integration of a new logo, symbolizing a century of tradition since 1922 and the company's roots in Verona. The logo redesign by Robilant's Roger Botti showcases a red coffee bean, denoting Pellini's dedication to quality. Beatrice Pellini, marketing director, highlights the brand's evolution while maintaining its family identity, Italian tradition, and artisanal quality in their blends.
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  • 3 min

Il Giacosa di Firenze cambia menù: due anni dopo, il Negroni guarda avanti

🍸 In mid-April in Florence, the renowned Giacosa bar, birthplace of the Negroni cocktail in 1919, is set to celebrate its second anniversary since reopening in July 2023 by the Gruppo Valenza. Mirko Maurello, the manager, previously known from The Lodge in Naples, is preparing his team for a one-night Blu Cachaça event during the Florence Cocktail Week. The establishment, once frequented by 95% foreign tourists, now sees 8% of local Florentines. The drink menu is soon changing, aiming to evoke genuine Italian emotion with staples like the Cosmo Negroni and seasonal variants, reflecting '80s and '90s mixology trends with a modern twist. Social media plays a crucial role in their marketing, complementing their goal of providing 5-star hotel-level service in a street bar.
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  • 2 min

Kikkoman e Al.ta Agency trasformano un battello del Naviglio durante la MDW

🌱 Kikkoman® participated in the Fuorisalone 2025 during the Milano Design Week with an initiative themed "Mondi Connessi," transforming a Naviglio Grande tourist boat into an immersive Japanese spring experience. The event, in collaboration with Al.ta Agency, included five daily tours and evening aperitifs with over 300 guests on the first night, fully booked in less than 15 minutes on EventBrite. The boat was adorned with traditional Japanese elements and hosted activities for three days.
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  • 1 min

Offerta di lavoro & Due Responsabili Gelatieri & Torino

🍦 A gelateria-cioccolateria in Turin, part of the Restworld network, seeks two experienced and passionate Head Gelato Makers. The role requires expertise in ice cream production, report analysis, order and supply management, sales maximization, shift planning, and precise cash handling. Offers include a fixed-term contract with full-time employment prospects in the Horeca sector, 6-day work week with Mondays off, shifts from 11:00-17:00 or 17:00-23:00, professional growth opportunities, and a salary ranging from €1,300 to €1,700 net per month for 14 payments. The job is open to all genders per laws 903/77 and 125/91.
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  • 4 min

A Portofino il nuovo Vincenzo Dascanio Cafè

🍸 Entrepreneur Vincenzo Dascanio expands his hospitality concept with the new Vincenzo Dascanio Cafe in Portofino, joining his successful bistros in Cernobbio and St. Moritz and the Terrazza Olmo restaurant on Lake Como. Executive Chef Simone Tognetti creates a menu featuring fresh raw fish and authentic sea flavors, while Executive Pastry Chef Imma Iovine offers a selection of artisanal ice creams and sorbets. For drinks, there's a local wine list and signature cocktails like Flower Fizz, Princess, Sirena di Portofino, Blood Margarita, and Pesto Champagne. The VD Cafe is set for a summer 2025 season with plans to open a new cafe in Taormina that highlights Sicilian culinary tradition.
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