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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

Giornata dell'Acqua. Sanpellegrino racconta il suo impegno per il pianeta

🌊 On World Water Day 2025, Sanpellegrino, a leader in mineral water and non-alcoholic beverages, reiterates its commitment to protecting water as a vital resource. The company has saved over 337.7 million liters of water in the past 7 years, equivalent to the contents of 135 Olympic swimming pools. Their work includes a nearly two-decade-long effort on glacier research and monitoring, partnering with the University of Milan and initiating the New Catalogue of Italian Glaciers in 2015, covering 903 glaciers in Italy. Sanpellegrino has AWS-certified facilities in Cepina Valdisotto (SO), San Pellegrino Terme (BG), and Scarperia (FI), ensuring sustainable water management. Additionally, they aided in the recovery of 140 hectares of forest damaged by the 2018 Vaia storm, increasing groundwater recharge capacity.
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  • 3 min

Carlo Alberto: Il Vermouth di Torino celebra il Vermouth Day

🥂 Vermouth Carlo Alberto, born in Turin in 1837 and owned by Compagnia dei Caraibi, is celebrated on Vermouth Day. A selection of 27 aromatic herbs and DOCG Piedmontese wines, including Erbaluce di Caluso and M.P.F. from Moscato grapes, defines its superior Torino status. The product range includes three Vermouth Riserva (Red, White, Extra Dry) and two mixology products. Riserva White won a gold medal at the 2020 World Vermouth Awards. Vermouth Carlo Alberto Red and White are both available in 1L bottles, suitable for high-end cocktails.
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  • 2 min

Il pizzaiolo Roberto Caporuscio esprime preoccupazione per i dazi statunitensi

🍕 Roberto Caporuscio, a master pizzaiolo from Pontinia, received the "Due Spicchi" award from Gambero Rosso for his New York pizzeria "Kesté Pizza & Vino". His daughter Giorgia Caporuscio won recognition in 2024 with the "Guide to the Best Pizzeria's in the world". Despite 80% of their ingredients being imported from Italy and concerns over rising tariffs potentially increasing production costs, they remain committed to maintaining high-quality standards without compromising on product excellence.
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  • 2 min

Oranfrizer Unifrutti premiata per il progetto ''Ripensa la Mensa''

📚 Oranfrizer Unifrutti, through the "Ripensa la Mensa" project, was awarded as “Promotors of healthy and sustainable food culture” at the 3rd School Cafeteria Summit in Rome, recognizing their commitment to healthier and sustainable school meals. The project started on June 12, 2023, and ended on June 12, 2024, involved schools like San Domenico Savio of Acireale and Nino Martoglio of Belpasso, was funded by the Sicilian Region and the Ministry of Labour and Social Policies, and focused on wise eating and educational journeys for healthy nutrition. Salvo Laudani, the marketing manager, highlighted the importance of teaching children about biodiversity and reducing waste.
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  • 2 min

Nasce un nuovo gioiello firmato Ponti: “1787 Collezione Giacomo Ponti & Alta Densità”

🍵 The Aceto Balsamico di Modena IGP sees a new addition with "1787 Collezione Giacomo Ponti - Alta Densità," a blend of tradition and innovation from Giacomo Ponti. Made with cooked musts from local grapes like Lambrusco, Trebbiano, and Sangiovese, aged in small oak barrels, it offers a velvety taste with a fragrant fruit and delicate spicy notes profile. This first private collection release aims to provide an authentic sensory experience beyond a simple dressing, encapsulated in an elegant bottle engraved with the founding year, "1787." The product targets discerning palates, aspiring to be more than a condiment but a pivotal part of sophisticated culinary preparations. Related information can be found on FoodyBev.com.
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  • 2 min

Lo chef stellato Andrea Monesi porta la sua visione gastronomica sul Lago Maggiore

🍴 Andrea Monesi and Sara Orlando, known for their starred restaurant "Andrea Monesi" at the Locanda di Orta, have partnered with Chef Federico Testa to open a new restaurant concept, Ristorante Essere, in Palazzo San Graziano overlooking Lago Maggiore in Arona. The design blends classic elements with contemporary details, featuring a glossy black open kitchen and strategically placed tables. The tasting menu reflects childhood flavors and home cooking traditions, enhanced by a curated wine selection by Sommelier and Maître Sara Orlando. Ristorante Essere complements, rather than replaces, the continued operation of the Locanda and plans for expansion into a new area in Orta San Giulio.
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  • 2 min

La Carpaccio di Pizzeria Il Tronco in gara all'Ego Pizza Festival 2025

🍕 Michele Lococciolo of Pizzeria Il Tronco di Monopoli will compete at the EGO Pizza Festival in Taranto on March 21-22 with his signature dish, La Carpaccio, conceived in the 1980s by his father, Piero Lococciolo. La Carpaccio features a thin, crisp dough enriched with Pugliese extra virgin olive oil and topped with thinly sliced raw beef, radicchio, arugula, grana cheese, and lemon-scented oil. The 150-gram dough balls are directly mixed and stretched using a family technique dating back to 1984, ensuring a crispy crust reminiscent of local baked goods. At the festival, 20 Pugliese pizza makers will be divided into two teams to present their innovative pizzas to an expert jury for the team competition.
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  • 4 min

Fuori casa: un mercato da 101 miliardi alla ricerca di nuovi equilibri

🏦 Italy's "away from home" market, worth over €101 billion, focuses on demand evolution, structural issues, and digital revolution. Centromarca held a seminar in Milanofiori with 250 managers from food and non-food industries. In 2024, internal demand slowed by 1.6%, with GenZ visits down by 3.1% and Millennials by 6.9%. The Northern area and large cities saw a 2% and 4% drop, respectively. Breakfast consumption rose by 0.7%, as a social event. Visits increased in commercial restaurant chains by 2% and pizzerias by 4%, while generalist mid-range restaurants fell by 4% and premium dining grew by 6%. For 2025, a visit contraction of 1.6% is forecasted. Online ordering is used by only 24.5% of restaurants, 9.5% have ERP systems, 17.5% use finance/accounting software, and 1.9% CRM software. Foreign tourist presence in accommodations exceeded 250 million in 2024, a 6.8% increase from 2023, making up 54.6% of the total. Centromarca associates with about 200 major consumer goods industries, representing 2,400 brands, with a turnover of €64 billion, a shared value of €87 billion, and 97
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  • 2 min

Chef Valerio Serino protagonista di Giovani Talenti a Eataly Milano Smeraldo

🍕 Chef Valerio Serino of Tèrra in Copenhagen will bring his culinary talents to Eataly Milano Smeraldo on 25 March at 20:00, collaborating with Identità Golose for the Giovani Talenti event. Serino's menu blends Nordic rigor with Mediterranean creativity, featuring dishes like Crudo di Pescato, Passatello di castagna, and Merluzzo. The unique dining experience costs €78, including wine, water, and coffee, with reservations at www.eataly.it. Future events include Osteria Billis on 7 May and Chef Mattia Pecis on 20 May.
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  • 1 min

Offerta di lavoro & Chef de rang per ristorante raffinato & Milano

🍴 Casa Camperio, a refined restaurant in Milan, part of Restworld circuit, is searching for 1 Chef de Rang with at least 2 years experience in mid/high-level restaurants and English proficiency. Duties include customer reception, room arrangement, menu and wines explanation, order taking, table service, and clearing. Offers a full-time temporary contract with the aim of a permanent position, working Monday to Friday (11:30-15:30 and 19:00-23:00), Saturday evenings (19:00-23:00), with Sundays off. Salary ranges between €1700-€1800 net per month.
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