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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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  • 2 min

Birra Peroni: una giornata dedicata al benessere e alla sicurezza sul lavoro

🍺 Birra Peroni halted its Bari plant operations for the "Well-Being & Safety Day," focusing on workplace wellness and safety, involving all 850+ employees across factories, sales networks, and Rome and Milan offices for the third consecutive year. The initiative is part of the #EnjoyLife global vision promoting life enjoyment and self-care. Birra Peroni, part of the Asahi Group, aims to generate positive planetary impact and offers an inclusive experience. Producing over 7 million hectoliters of beer annually, with more than 2 million for export, Birra Peroni commits to the UN's Sustainable Development Goals through "Legacy 2030," targeting emissions, sustainable sourcing, water use, packaging, DE&I, and responsible consumption.
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  • 6 min

Al Nite Kong proseguono le MidNite Chef con la cucina giapponese di chef Koji Nakai

🍕 Special guest Koji Nakai brings his unique Japanese cuisine to Nite Kong in Rome for MidNite Chef on March 6. The evening features a fusion of Japanese flavors with signature cocktails by Patrick Pistolesi. The immersive experience includes a four-course meal paired with cocktails, a live soundscape by Giorgio Gigli, and costs €90 per person. Bookings are available through the Superb platform. Upcoming MidNite Chef events include renowned chefs Andrea Antonini, Fabio Verrelli D'Amico, Francesco Apreda, and Anthony Genovese, each presenting a menu with cocktails for the same price, accompanied by jazz or DJ sets.
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  • 2 min

Lavoro nel terziario: 258.000 posizioni vacanti nel 2025

???? By 2025, Italy's trade, catering, and hotel industries may face a shortage of 258,000 workers, a 4% increase from the previous year. The shortage, highlighted by Confcommercio, includes specialized salespeople, butchers, and fishmongers, as well as waiters, bar staff, cooks, pizzaioli, and gelato makers. Causes include a demographic decline of 4.8 million young people (ages 15-39) since 1982, changing job preferences, lack of skilled labor, and reduced willingness to relocate. Solutions involve active labor policies, skill development, tighter industry-education links, and internships. The renewal of the Terziario CCNL, impacting 2.5 million workers, addresses precise skill classification for market needs.
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  • 2 min

Un progetto pilota recupera CO2 pura dal vino in fermentazione per il riutilizzo in cantina 

🍷 Bodega Torres initiated Torres & Heart in 2008, aiming to reduce carbon footprint in viticulture. The historic Catalan company successfully tested capturing pure carbon dioxide from wine fermentation, preventing wine oxidation and promoting circular economy principles. This technology, patented by spin-off Orchestra Scientific from the Catalan Institute for Chemical Research (ICIQ), utilizes metal organic frameworks (MOF) for CO2 capture. Since 2017, Torres has worked across production, innovation, and sustainability to overcome technical challenges, aiming at future commercialization in low CO2 emission sectors needing high purity CO2.
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  • 1 min

Giuseppe Gargiulo premiato come ''Food Hunter'' agli Italy Food Awards 2025

🍕 At the Italy Food Awards 2025 in Milan, Giuseppe Gargiulo was honored with a Special Award as "Food Hunter" for his dedication to discovering and promoting exceptional Italian gastronomic products. The jury recognized his efforts in promoting Italy's culinary heritage with a blend of tradition and modernity. Gargiulo's mission is to bring hidden culinary treasures to light, both nationally and internationally. The awards are a key event in the Italian food and drink industry, acknowledging significant contributions to the sector.
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  • 2 min

AIGO contro l’obesità: prevenzione e educazione alimentare come chiave

💡 Over 40% of the Italian adult population is overweight, with about 10% being obese; the issue also affects 20% of children aged 6-10. Luca Elli, AIGO Nutrition and Lifestyle Commission Head, emphasizes obesity's risks including type 2 diabetes, cardiovascular diseases, hypertension, and certain cancers. Obesity's national healthcare impact costs billions. AIGO suggests interventions such as dietary education, physical activity promotion, awareness campaigns, and support for healthy food choices to address this emergency.
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  • 3 min

Guida Oli d'Italia: l'eccellenza dell'olio extravergine d'oliva italiano

🌽 Italian extra virgin olive oil maintains its status as a symbol of quality and passion, with the 15th edition of the "Guida Oli d’Italia del Gambero Rosso" presented at Verona's Sol2Expo. The 2025 edition reviewed 437 companies (up from 389) and tasted 828 oils, awarding 183 with the highest "Tre Foglie" recognition. 17 special mentions were made, with 43 companies earning Tre Foglie for ten consecutive years. The guide also reflects on the need for institutional support and improved regulations, highlighting five price ranges for oils and special awards, including 'Consorzio dell’anno' (Friuli-Venezia Giulia) and 'Azienda dell’anno' (Marfuga, Umbria).
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