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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

CICA&E: la nuova Confederazione per l’eccellenza culinaria italiana

📢 Italian catering industry supports over 331,000 businesses, contributing €54 billion in value and employing about 1.4 million workers, as reported by FIPE. At Tirreno C.T. event in Carrarafiere, up until February 26, professionals gather to discuss the sector including the rise of women-led businesses, now at 28.9% with 95,870 firms. As of December 2023, there's a slight contraction of 1.2% in the industry. Lombardy leads with 14.6%, followed by Lazio (10.6%) and Campania (10.3%). CICA-E, aiming to unite Italian culinary professionals, was introduced at the fair.
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  • 2 min

​Carnevale 2025: Chef Alessandro Borghese celebra Casanova con ''Seduzione in Laguna''

🎬 At the Venice Carnival 2025, chef Alessandro Borghese presents his new special "Seduzione in laguna" at AB – Il lusso della semplicità, Cà Vendramin Calergi, available until March 2. Inspired by Giacomo Casanova, who craved shrimp at birth (April 2, 1725) and in his last letter, the dish celebrates the "Il tempo di Casanova" themed Carnival ending March 4. The restaurant's decor honors Venetian traditions and Casanova's legacy.
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  • 2 min

Pizza e drink d’autore: i consigli del bartender Niccolò Amadori per esaltare i sapori

🍴 Dry Milano introduced the pairing of pizza and cocktails in 2013, sparking a trend that elevates the dining experience by matching flavors and textures of food and drink based on similarity and contrast. Niccolò Amadori, bar manager at Alto Rooftop Bar in Cervia, featured on the BlueBlazer guide and among the top 500 bars, shared his suggestions at Porto 11 on March 2 for ideal pizza and cocktail combinations, emphasizing the balance of flavors, acidity, and consistencies for a harmonious pairing and memorable gastronomic experience.
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  • 4 min

Dazi USA: a rischio agroalimentare e vino made in Italy

📦 Coldiretti warns of the U.S. imposing an additional 25% tariff on Italian agri-food exports, threatening a market valued over €7.8 billion in 2024. Losses could reach €240 million for olive oil, €170 million for pasta, and €120 million for cheese. Past tariffs reduced Italian exports to the U.S.: fruit by 15%, processed meats/fish by 28%, cheeses/jams by 19%, and liquors by 20%, with wine, initially exempt, declining by 6%. UIV predicts a €1 billion damage to Italian wine exports, with a direct loss of €472 million in the U.S. and negative impacts in Canada (-6%) and the EU (-5%). The total export shortfall could reach -€920 million, excluding a potential 5% decline in domestic consumption.
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  • 4 min

Maxi acquisizione nel food delivery: Just Eat entra in Prosus

📦 Prosus, a global tech company, announced it has reached a conditional agreement to acquire Just Eat Takeaway.com for €20.30 per share, a 49% premium over the 3-month weighted average price as of February 21, 2025, aiming to create the world's fourth-largest food delivery group. The all-cash offer will be made on the Amsterdam Stock Exchange. Prosus already invests over $10 billion globally in the food delivery sector, extending to more than 70 countries and serving over 1 million restaurants. Just Eat Takeaway.com operates in 17 markets, connecting 61 million customers with over 356,000 local partners, and generated €26.3 billion in GTV (€18.9 billion excluding Grubhub) and an adjusted EBITDA of €460 million (€313 million excluding Grubhub) in 2024.
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  • 1 min

Aeroporto di Cagliari: 2025 in advance booking

✈ In 2024, Cagliari airport, directed by David Crognaletti of Sogaer, reached a historic record with 5 million 150 thousand passengers, denoting significant growth in the international segment. The Polish market has increased tenfold, alongside the Scandinavian market, with growth even in the low season, making Cagliari a year-round destination. Passenger services are being enhanced, including dining and car rental, as well as sales spaces for regional products. Advance booking for the upcoming summer is up at least 10% over 2024, with peaks of 25%.
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  • 3 min

La mixology di Carico arriva da Azotea per una guest night

🍻 On March 3, Azotea in Turin hosted Milan's Carico for a guest night starting at 20:00. Bar manager Matteo Fornaro and Carico's owner Dom Carella, celebrated for his hospitality consultancy, offered a six-course menu with cocktail pairing at €65 per person (€40 for sips pairing). Azotea ranks 400th in Top 500 Bars, while Carico is mentioned in 50 Best Discovery, among the top 10 restaurant bars by Tales of the Cocktail, and ranks 198th in Top 500 Bars. Reservations at azoteatorino.superbexperience.com.
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  • 3 min

Sempre più turisti scelgono il treno per la scoperta dell’Etna Vitivinicolo

🍾 Treno dei Vini dell’Etna, organized by Strada del Vino e dei Sapori dell’Etna in cooperation with Ferrovia Circumetnea, has seen a significant increase in popularity, especially among tourists from Germany and the United States, including visitors from Finland, Belgium, France, Argentina, Australia, New Zealand, Japan, and Korea. The tour's numbers doubled from the previous season, with more regional train users indicating a growing trend in slow tourism. Departure stations are strategically located at Giarre, Riposto, and Piedimonte Etneo. The original guided itinerary included visits to Randazzo and Castiglione di Sicilia, with Etna Doc wine tastings and local products, while the 2025 edition will introduce a new enogastronomic route and include southeast Etna vineyards. An info point will open in Catania in March, and the Vinobus Etna Wine Bus project will launch, connecting Catania center to the southeast side of Etna.
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  • 1 min

Offerta di lavoro & Pasticciere per ristorante di alto livello & Pescina

🍳 "Silene", a high-level restaurant in Pescina (GR), part of the Restworld circuit, seeks 1 Pastry Chef with at least 2 years of experience. Responsibilities include bread-making, restaurant pastries, cakes for private events, amuse bouche, and pre-desserts. Offers a one-year fixed-term contract with the goal of permanent employment. Benefits include meals, single accommodation 150 meters from the workplace, and a full-time schedule—Tuesday to Friday from 18:00 to 23:00, weekends for lunch (12:00-15:00) and dinner (18:00-23:00), with Mondays off. Salary ranges from €1,800 to €2,000 net per month, plus a 13th month and bonuses for private events. The job is open to all genders per laws 903/77 and 125/91.
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  • 3 min

Berlucchi Franciacorta presenta ''Laboratorio Identità di Territorio''

🍷 Berlucchi Franciacorta celebrates its 20th anniversary as Main Partner of Identità Milano, unveiling the Identità di Territorio Laboratory for the 2026 Congress, inspired by the award honoring Italian chefs. Berlucchi's stand at Identità Golose 2025 featured chefs Antonia Klugmann, Andrea Aprea, Carlo Cracco, and Vice President Cristina Ziliani spoke at the "Enoturismo, comunicazione e cultura" panel. Berlucchi, founded in 1955 and having produced the first 3,000 bottles of Franciacorta in 1961, was named a "Marchio Storico d’Interesse Nazionale" in 2024. The next Academia Berlucchi event will be free and open to the public on May 10.
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