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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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  • 3 min

Nuove fettine di mozzarella e scamorza 100% vegetali di Verys

🌿 Verys introduces new 100% plant-based "Fettine" slices in Mozzarella and Scamorza variants in 2025, targeting vegans, vegetarians, and flexitarians. These allergen-free slices, without milk, lactose, or animal derivatives, offer a shelf-life of 75 days, versatility in use, and are made from Italian organic rice through a patented process. Verys' commitment to quality and sustainability is evident in their production, using high-quality ingredients and eco-friendly practices. More information can be found at www.verys.it.
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  • 3 min

Elementi Fine Dining: riapre il ristorante stellato di Borgobrufa Spa Resort

🍴 Elementi Fine Dining, a Michelin-starred restaurant located at Borgobrufa Resort & Spa, will reopen on April 6th, introducing a new Sunday lunch service. Chef Andrea Impero continues to lead the kitchen, offering a new menu item "Ferragosto Romano," which is a refined interpretation of the Roman classic, chicken and peppers. The dish is made entirely of chicken, featuring oat flour pasta and a ragù of chicken offal. The restaurant's signature dish, "Pasta e Cipolla," contributed to its first Michelin star, focusing on the potential of a single ingredient, onion, enhanced through cryoextraction. Another addition, "Partenope," reinterprets the traditional Neapolitan dish of pasta, potatoes, and mussels with contrasting temperatures and textures. Elementi Fine Dining's new offerings and the launch of Sunday lunch represent its commitment to culinary research and innovation.
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  • 4 min

Italia e Francia: la sfida della Grande Distribuzione

🛒 Retail Hub compares Italian and French organized retail markets, highlighting differences in market structure, consumer habits, technology adoption, and customer experience management. In France, over 50% of the market is controlled by cooperatives with a participative approach, while Italy maintains a more vertical management. French supermarkets offer dining facilities and specialized segments, with online grocery accounting for 10% of the market, mainly through click & collect. Italy, however, leads in autonomous stores with the first fully automated, cashier-less store. Italian online grocery stands at 3%, with a focus on home delivery. Retail Hub facilitates learning from France's retail advancements to enhance Italy's unique potential through innovation.
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  • 3 min

Vinitaly 2025: la rivoluzione Mixology raddoppia gli espositori

🍷 Vinitaly's 57th edition (Veronafiere, 6-9 April) highlights an "0 Alcohol Cocktail Bar" with a focus on NoLo (No and Low Alcohol) products, featuring 8 companies presenting 14 non-alcoholic wines. Mixology sector exhibits strong growth with 35 exhibitors, doubling from 2024, including entries from Canada and the Netherlands. A rich schedule of masterclasses and workshops begins on 6 April, covering diverse topics from food pairings to sustainable cocktail design. The event reflects the sober curious trend and the increasing quality bartending in the Horeca channel.
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  • 2 min

Il ristorante Alto sbarca a Parigi per la Veuve Clicquot Garden Gastronomy

🍽 On April 4, 2025, Michelin-starred restaurant Alto from Fiorano Modenese will participate in the Veuve Clicquot Garden Gastronomy event in Paris, alongside international chefs like Domenico Schingaro and Enrico Crippa. Chef Mattia Trabetti will present "Sturgeon, zucchini flowers, tangerine mustard" to pair with Veuve Clicquot's Grande Dame 2018, reflecting his culinary philosophy that combines tradition and innovation. The Paris event is part of the "Alto on Tour" series, which started on March 28 in Cesenatico with a collaboration with Marco Garattoni of Ancòra, and will continue on April 7 in Modena and conclude on May 19 in Fiorano Modenese.
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  • 3 min

Ospitalità e Live Tourism: cresce il valore dell’esperienza

🎲 Live Tourism, an evolving trend, has transformed the tourism industry by shifting focus from traditional hotel services to broader travel experiences. McKinsey's report "The state of tourism and hospitality 2024" highlights this trend, especially among Millennials and Gen. Z, who are 70% more likely to plan trips around special events compared to five years ago. Such events lead to spikes in hotel demand and Average Daily Rate (ADR), significantly benefitting local economies and attracting future infrastructure investments. Taylor Swift's tour exemplifies this, with her Milan show in 2023 and early 2024 causing a 250% increase in bookings compared to the previous year, indicating that Live Tourism is not just a fad but a lasting trend.
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  • 1 min

Offerta di lavoro & Aiuto cuoco per ristorante lombardo & Saronno

🍴 "Il Passerotto 1890" in Saronno is hiring 1 Assistant Cook experienced in Lombard cuisine with at least 1 year of kitchen experience. The position offers a fixed-term contract with the potential for a permanent role, full-time hours from Tuesday to Saturday evenings (16-23) and Sunday lunch (11-14), with Mondays off. Salary ranges from €1,500 to €1,700 net per month plus 13th and 14th salaries.
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  • 2 min

Brunello di Montalcino partecipa al Vinitaly 2025

🍷 The Brunello di Montalcino Consortium, after events in Paris and Düsseldorf, will attend Vinitaly in Verona from April 6-9, representing 106 companies, including 61 with their own stands, in an over 800 sqm area. OperaWine on April 5 features 11 Brunello labels selected by Wine Spectator. Key events include "Brunello ten-year challenge" on April 6, "Red Montalcino" on April 7, and the unveiling of Montalcino's new viticultural map on April 8. The consortium has 219 members, covering 4,400 hectares, including over 2,000 hectares of Brunello since 1997.
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  • 3 min

Mirabella Restaurant: la nuova proposta gastronomica firmata Chef Cristian Spagnoli

🍽 Mirabella Restaurant in Franciacorta reopened on April 1, 2025, with Chef Cristian Spagnoli, born in 1976, returning after working with renowned chefs and a seven-year absence. The menu features creative dishes like "Al cinema mangio ostriche" and "Tortello di gambero rosso di Mazara". Located in Romantik Hotel Relais Mirabella by Lake Iseo, the restaurant offers breathtaking views and a menu that combines Italian cuisine with modern culinary art, as well as a la carte selections. Chef Spagnoli emphasizes passion, tradition, and innovation in his dishes.
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  • 2 min

Novità per Red Bull: arriva la limited edition ai Frutti di Bosco

💎 Red Bull launched a new sugarfree beverage variant, Red Bull Pink Edition Sugarfree, featuring berry flavors and verbena herbal notes. Available in 250 ml cans, it's distributed via bars, large retailers, and travel retail with 80 mg of caffeine per can, equivalent to an espresso. Globally, Red Bull is present in over 175 countries and saw a 4.4% increase to 12.6 billion cans consumed in 2024. The new product targets consumers seeking sugarfree options without sacrificing taste or function. More information can be found on redbull.it.
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