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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

Turks & Caicos amplia i servizi per i jet privati

✈ Provo Air Center, leading independent fixed base operator in Turks and Caicos, expands to South Caicos, enhancing private jet terminal services. This strategic move by Provo Air Center allows private jet owners and operators to enjoy full fueling services and simplified entry at South Caicos airport, marking a significant development in the region's tourism sector. Details on the expanded services were reported by traveldailynews.com.
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  • 3 min

Global mixology: whisky più sostenibile e la crescita di low alcol, zero alcol e gin

🍸 In Scozia, The Thompson Brothers launched a crowdfunding campaign to raise £1.8 million (€2.15 million) for the Struie Distillery in Dornoch, poised to be the world's most sustainable whisky distillery with zero carbon emissions, utilizing patent-pending technology and renewable energy. The drink market for non-alcoholic and low-alcohol products is experiencing a Compound Annual Growth Rate (CAGR) of 4% until 2028, with non-alcoholic goods expected to grow 7% in that period. The global gin market, focusing on premium and niche products, is projected to reach $22.73 billion (€21 billion) by 2030, driven by mixology and consumer preference for locally sourced, uniquely flavored limited production brands.
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  • 3 min

Alla scoperta del Little Italy, il twist del Manhattan al Cynar che ha conquistato il mondo

🍸 Little Italy cocktail celebrates 20 years in 2025, originating in 2005 at New York's Pegu Club by Audrey Saunders. It transformed the Manhattan with artichoke amaro, inspiring a wave of Italian amaro-based drinks. Made with 60 ml rye whiskey, 22.5 ml sweet vermouth, and 15 ml artichoke liqueur, the Little Italy is less sweet and balanced compared to its ancestor. Alex Frezza from L'Antiquario di Napoli, ranked within the top 78 and 64 in world bar lists, praises its lasting appeal. MixologyItalia.com and FoodyBev.com feature the cocktail's story.
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  • 1 min

Leonardo Hotels, oggi luci spente negli hotel per l’Earth Hour

🌏 Leonardo Hotels joined Earth Hour 2025, globally initiated by WWF, turning off lights for one hour across all European properties. On the event day, from 20:30 to 21:30, the hotel chain reduced lighting by 20% in communal areas and, where possible, in external spaces like gardens, terraces, and bars. Natascha Michaelsen, sustainability project coordinator at Leonardo Hotels Central Europe, emphasized their commitment to climate and environmental protection through innovative projects and long-term measures.
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  • 3 min

Da Amaro Santoni la ricetta di un cocktail per la primavera

🍻 Amaro Santoni, a high-quality sweet-bitter aperitif with 34 herbs, including rhubarb and iris flowers, is crafted with natural ingredients in Tuscany, particularly Florence. The bottle design is inspired by the Brunelleschi's architectural masterpiece, the dome of Santa Maria del Fiore from 1436. Produced by Gabriello Santoni's distillery in Chianciano Terme, the brand symbolizes Italian tradition, artisanal quality, and family heritage, dating back to the mid-1960s. Stefano Santoni currently leads the company, focusing on growth in new markets, product range expansion, and environmental sustainability, collaborating with top bartender Simone Caporale and Managing Partner Luca Missaglia. Amaro Santoni can be enjoyed in various cocktails, such as "Fiorire," and is exclusively distributed in Italy by Velier.
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  • 3 min

Mio Lab si rinnova: l'evoluzione dell'elegante cocktail bar milanese

🍸 Mio Lab at Park Hyatt Milano, a high-end cocktail bar located opposite the historic Galleria Vittorio Emanuele II in Milan, has undergone a dual transformation after ten years. Architect Flaviano Capriotti redesigned the space with new color palettes and textile coverings in collaboration with Dedar. The bar features a marble, elm, and brushed brass counter and offers a 300-label selection of spirits and liquors. Bar and Lobby Manager Alessandro Iacobucci Vitoni introduced "Italian Touch," a pre-dinner drink in two flavors, reflecting the new upholstery colors. The bar's cocktail menu boasts a Classic Collection with barrel-aged variants and a Contemporary Collection with unique taste experiences, including the signature "Mr Smith" cocktail. Chef Guido Paternollo's culinary creations complement the drinks.
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  • 3 min

Bonduelle amplia la gamma di piatti pronti freschi con quattro nuove referenze

🍝 Bonduelle, an Italian market leader in vegetables, expands its fresh ready meals with four new offerings, catering to a growing consumer base seeking healthy, tasty, vegetable-rich options daily. The fresh ready meals market is increasing, with bowls with dressing up by +3.7% in value and +3.9% in volume, and gastronomic salads up by +10.9% in value and +10.2% in volume, according to Nielsen AT 2024 data. Bonduelle's own bowls with dressing and gastronomic salads outperform the market, growing by +9.3% and +18.6% in value, and +5.2% and +16.1% in volume, respectively, achieving a 21.9% and 32.9% market share. The new offerings include Cous Cous Integrale with Shrimp and Chickpeas; Mafalde Corte with Zucchini, Quartirolo Lombardo DOP, Tomatoes, and a hint of Oregano; Regionale all'Italiana, and Benessere Vitality—priced at 3.49€ for Cous Cous and Mafalde, and 3.39€ for Italiana and Vitality. Available at the fresh counter of large retailers.
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  • 4 min

Fruitz! è la nuova linea di Aperitivi analcolici di Santàl

🍹 Santàl launches FRUITZ!, a new line of non-alcoholic aperitifs with ZERO alcohol, ZERO added sugars, and ZERO sweeteners. The fruit content ranges from 50% to 78%. Varieties like Arancia Rossa Mix (58% fruit), Pompelmo Mix (78% fruit), and Pesca Mix (50% fruit) are part of the lineup. These aperitifs offer a natural choice for quality, flavor, and versatility as both standalone drinks and cocktail bases, without the alcohol.
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  • 3 min

Unox riconosciuta tra i migliori luoghi di lavoro in Italia per il sesto anno consecutivo

🏢 Unox, an Italian leader in professional oven manufacturing, ranked among the top 10 companies for the 500-1000 employee category in Best Workplaces™ Italia 2025 for the sixth consecutive year. The award ceremony took place in Milan with Sofia Canton and Alessia Ramponi representing Unox. With a global hiring record in 2024 and an 8,000 square meter Innovation Hub expansion, Unox emphasizes positive, inclusive work environments. Orienteering Night, their 14th edition event on April 16 in Padova, connects university students with over 30 successful managers.
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  • 3 min

I fiori nel piatto: l'omaggio gastronomico all'Orto Botanico di Napoli

🌷 Napoli's Orto Botanico, established in 1810, hosts spring celebrations on March 21 with two new recipes by local artisans. The Botanical Garden, spanning 12 hectares, is home to over 9,000 plant species and 25,000 specimens. Pâtisserie Di Costanzo created "La vie en rose," a cake blending strawberries, champagne, and rose water. Opposite, Pizzeria OWap's "Botanic Vibe" pizza features edible flowers, toasted chili, fior di latte, grilled eggplant and zucchini, feta, and Kalamata olives. Customers are encouraged to wear floral outfits and are gifted a special flower pin badge.
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