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Tony Loeb

11455 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

Offerta di lavoro & Cuoco per agriturismo & Monterenzio

🍳 L'Agriturismo Villaggio Della Salute in Monterenzio is hiring a chef with at least 3 years of experience. Responsibilities include menu planning, staff training, and maintaining kitchen equipment. The position offers a full-time contract with the potential for a permanent role, a 6-day workweek with split shifts, and a monthly net salary of €1,800 to €2,000 plus accommodation. The job is open to all candidates in compliance with laws 903/77 and 125/91.
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  • 3 min

Angelo Pezzella & Pizzeria con Cucina tra le eccellenze di Roma

🍕 Angelo Pezzella's Pizzeria con Cucina entered the "Di Pizza Roma 2025" guide as one of the top 16 pizzerias in Rome after a multi-month evaluation by industry experts. The award ceremony took place on April 7 at "Sua Maestà la Pizzeria & Filetteria". Located at via Appia Nuova 1095, Prenestino-Labicano, the pizzeria is celebrated for its authentic Neapolitan pizza and has become a favorite among locals. Angelo and his son Gaetano Pezzella take pride in this recognition, emphasizing their dedication to quality and tradition in Rome’s competitive pizza scene.
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  • 3 min

Fiasconaro: l'eccellenza dolciaria italiana conquista la Spagna

🍰 Fiasconaro hosted an exclusive event at the Italian Embassy in Madrid on April 8, celebrating the culinary traditions of Sicily and Spain. Italian Ambassador Giuseppe Buccino highlighted €120 million in Spanish imports of Italian confectionery in 2024. Fiasconaro, founded in 1953, hit a 2023 turnover of over €34 million with a workforce of 200. The company's exports account for 30% of its revenue, with presence in 70 countries, including the USA, Spain, and Canada. The traditional panettone is a top product, and the company has a seven-year collaboration with Dolce&Gabbana.
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  • 4 min

Dazi USA in pausa. Trump concede tregua globale ma non alla Cina

💰 President Donald Trump surprises markets with a 90-day suspension of higher U.S. tariffs on most countries, excluding China, which faces a 125% tariff. The general tariff remains at 10% for most countries, with specific duties for Canada, Mexico, energy products, and fertilizers at 25% or 10%, and separate tariffs on imported cars, steel, and aluminum. The S&P 500 jumps 9%, the Nasdaq 12%, and the Dow Jones 7.87% following the announcement. The EU considers suspending 21 billion in counter-tariffs, with European markets recording significant gains. Trump's trade policy continues to cause economic uncertainty, impacting over 400 billion dollars of Chinese goods exported to the U.S. annually.
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  • 2 min

Un nuovo prodotto e look rinnovato: Germinal Bio punta sul senza lievito

🍪 Germinal Bio, a Veneto-based company specializing in organic bakery products, is revamping packaging and launching a new yeast-free product. Elena Arpegaro, Marketing Manager, highlights the increasing Italian consumer interest in organic and free-from products. GS1 Italy reports a +4.5% sales growth in yeast-free products (June 2023 - June 2024). The brand's commitment to sustainability is also shown by switching from plastic to paper packaging, and the latest addition to their range is the "Grissini," boasting simple ingredients and 100% Italian wheat flour.
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  • 2 min

La squadra pugliese trionfa al contest Giovani Lievitisti 2025

🍰 Team Puglia won "best team" at the "Giovani Lievitisti a confronto" contest for artisans under 33 on April 8, 2025, in Bologna. They mastered three categories: Traditional Artisanal Colomba, Chocolate Artisanal Colomba, and Innovative Artisanal Colomba. The event featured ten teams and highlighted local ingredients like remilled semolina and wild fennel.
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  • 3 min

Ristorazione collettiva in crisi: fatturato in ripresa ma margini a picco

💰 The Italian collective catering sector surpassed pre-pandemic revenue levels with €4.4 billion but faced a 69% decrease in operating results compared to 2018. The sector includes 1000 companies with 100,000 employees (80% women), providing 780 million meals annually at an average price of €5.7 (€5.3 for school catering). Operating margins reduced from a 6% EBITDA margin in 2018 to 3% in 2023 due to increased food costs (+19% since 2018), energy costs (+37% coal, +36% natural gas, +28% oil), and complex regulations involving 5 different ministries. The sector calls for regulatory reform to address socioeconomic changes and maintain service quality and economic sustainability.
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  • 2 min

“Coratella, che Pappardella!”: lo speciale di Pasqua firmato chef Alessandro Borghese

🍽 Easter at "AB – Il lusso della semplicità" restaurant on viale Belisario 3, Milan, is celebrated with "Coratella, che Pappardella!" special from April 14-21. Chef Alessandro Borghese created this lamb coratella with lemon, fennel, and parsley dish. In Venice, at the same-named restaurant, the "Plin del Doge" special is available from April 16-21. The Milan location will be open for lunch and dinner on Easter, dinner only on Easter Monday, while the Venice restaurant opens for both lunch and dinner on Easter and only for lunch on Easter Monday. The Milan restaurant also features "Emozioni Scomposte," an exhibition by photographer Luca Rossato in collaboration with Tabor Art. Reservations can be made at reservation@alessandroborghese.com.
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