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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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  • 2 min

Campionato Mondiale della Pizza: sul podio Gaetano Garofalo con Molino Spadoni

🍕 Gaetano Garofalo, representing Molino Spadoni, won second place in the Pizza Napoletana STG category at the World Pizza Championship 2025. With a score of 790, he narrowly missed first place by one point, becoming Vice World Champion among over 700 competitors from 48 countries and witnessed by more than 6,000 visitors. Garofalo used the Farina Napoletana Tipo 0 Chella llà!, recently recognized by the Associazione Verace Pizza Napoletana. Molino Spadoni will sponsor the Coupe de France Pizza in June.
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  • 3 min

Kimbo Training Center: al via il nuovo Corso Coffee Master

☕ Kimbo Training Center in Scampia launches its 1st Level Coffee Master Course on May 16, 2025. Mauro Illiano guides 25 participants through four classes scheduled on May 16, May 30, June 13, and June 27, from 14:00 to 18:00 each day. The course encompasses a multisensory journey into coffee quality, blending, and sensory analysis with a registration fee of €400, offering a €100 discount to the first ten "Early Bird" enrollees.
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  • 2 min

Don Alfonso 1890 e SIRE Ricevimenti: nasce il primo catering stellato

🍴 SIRE Ricevimenti, renowned in banqueting and catering, partners with restaurant Don Alfonso 1890 to create the first star-rated banqueting inspired by the Mediterranean diet. The collaboration, leveraging SIRE's 30 years of experience and Don Alfonso's international acclaim, aims to bring fine dining into luxury catering. Ernesto Iaccarino, Don Alfonso's Executive Chef Patron, and Vincenzo Borrelli, CEO of SIRE Ricevimenti, aspire to exceed expectations with their gastronomic excellence at weddings, corporate events, and exclusive receptions. The partnership sets new standards in event catering, blending tradition with modern culinary techniques.
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  • 5 min

Grana Padano punta a nuovi mercati internazionali

🍚 Grana Padano producers celebrated the Consorzio di Tutela's 70th anniversary in 2024. The U.S. is the third-largest foreign market, with exports of over 215,000 wheels in 2024, a >10% increase from the previous year. Mantova led production with 1,703,192 wheels (30.22% of total 5,635,153). 65.21% of production was by cooperatives, and 34.79% by industries from 135 dairies. Domestic market volume reached 142,000 tons, with Grana Padano leading at 42.5% share and a ~€17/kg price. Exports grew by 9.15% in 2024 to 2,685,542 wheels, with Europe taking 82% of exports. The U.S. saw a 10.53% increase to 215,037 wheels. Overall, 51.8% of 2024 marked production went abroad. Total 2024 production was valued at €4 billion, with €2.2 billion from exports (51.2%).
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  • 2 min

Caruso, il nuovo dessert di chef Schettino che non sembra una pastiera napoletana

🍮 "Caruso: latte in piedi bolognese? No, pastiera napoletana" is a new dessert at Ristorante I Carracci, blending Bolognese and Neapolitan traditions. Executive Chef Agostino Schettino, who cherishes Naples and works in Bologna, pays homage with this delicacy. The dessert presents as a classic Bolognese "latte in piedi" but surprises with the flavors of a Neapolitan pastiera—it's a silken-textured, orange and lemon zest, orange blossom scented reinterpretation, complete with crunchy cooked wheat, candied fruit, and ricotta ice cream quenelle.
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  • 3 min

NUO Octagon acquisisce il 78,56% di Bialetti Industrie

💰 NUO Octagon SpA acquired 78.56% of Bialetti Industrie SpA on April 16, 2025, for €47.33 million from Bialetti Investimenti SpA and Bialetti Holding Srl, and another 19.56% from Sculptor Ristretto Investment S.à r.l. for €5.73 million. The transaction will lead to an obligatory public purchase offer (OPA) at no less than €0.467 per share, aiming for a delisting from Euronext Milan post-OPA completion. To finance the deal, NUO Octagon received equity commitments of €71 million. The Shareholders' Meeting on either May 28 or June 25, 2025, will appoint a new 7-member Board including Egidio Cozzi, who remains CEO and invests in the holding company controlled by the buyer.
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  • 3 min

Nicola Bertinelli riconfermato presidente del Consorzio Parmigiano Reggiano

🍪 Nicola Bertinelli, born October 10, 1972, in Medesano, Italy, has been reelected as president of the Parmigiano Reggiano Consortium by the Board of Directors for the next four years, with Daniele Sfulcini as vice president. The Parmigiano Reggiano sector consists of 291 dairies and over 2,100 breeders, involving 50,000 people. In 2024, 4.079 million Parmigiano Reggiano cheese wheels were produced, amounting to over 163,000 tonnes. Andrea Lori is delegated to the Parmigiano Reggiano Mountain Product project. Bertinelli, who holds degrees in Agricultural Sciences and Economics and Commerce, plus an MBA from the University of Guelph, Canada, was first elected Consortium president on April 8, 2017, and began his second term on April 17, 2021. He also holds prominent positions within Coldiretti, being appointed president of Coldiretti Parma and Emilia-Romagna in 2018, and later vice president of national Coldiretti in 2019.
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  • 3 min

Casale del Giglio presenta le nuove annate a Napoli con un incontro speciale tra storia, tradizione e gusto

🍾 Casale del Giglio celebrated at Palazzo Cappuccini Art Relais in Naples on April 14, presenting a special union of history, tradition, and taste: Cappelletto di Ferrara from the Agro Pontino met new vintages from the Lazio winery. Founded by Dino Santarelli in the latter half of the 20th century, the winery was later transformed by his son Antonio and oenologist Paolo Tiefenthaler. The event featured a demonstration by "sfoglina" Fiorella Guerzi and wines like Anthium 2024, Radix 2020 Reserve, Cesanese Matidia 2023, Mater Matuta 2019, and Aphrodisium 2022.
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  • 1 min

Offerta di lavoro & Aiuto Cuoco categorie protette L.68/99 & Milano

🍴 Cooperativa Arca di Noè is hiring a special needs Assistant Cook at Cascina Bellaria in San Siro, Milan, under Article 14. The ideal candidate should have 1-2 years of experience and own a vehicle. The selected individual will work part-time for 21 hours per week, from Wednesday to Sunday, with shifts during lunch or dinner. This position offers a monthly net salary of approximately €900 for 13 months.
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  • 4 min

Iain McPherson: intervista al mago del ghiaccio che ha rivoluzionato la mixology

🍸 Iain McPherson, a key figure in Scottish mixology, began his career in 2007 at The Voodoo Rooms in Edinburgh. By 2013, he opened Panda & Sons, a world-renowned cocktail bar hidden behind a barber shop. McPherson has since innovated with techniques like "Switching" and "Sous Pression," earning titles such as "Innovator of the Year" and "Mixologist of the Year" in 2024. Panda & Sons has climbed to the 30th spot in the World’s 50 Best Bars.
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