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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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  • 4 min

Surgelati in Italia: crescono i consumi e variano i trend

🥚 In Italy, frozen food consumption rose to 652,643 tons in 2024, a 1.3% increase from 645,000 tons in 2023. Vegetables were the most popular at 220,497 tons, up 2.2%. Potato consumption slightly fell by 3.1% to 107,207 tons, while frozen fish increased by 3.9% to 95,955 tons. Frozen pizzas surged 3.7% to 65,688 tons, and ready meals grew to 66,306 tons. IIAS President Giorgio Donegani highlighted the sector's growth and consumer appreciation for convenience, taste, and value.
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  • 2 min

Kagurazaka Saryo Milano: un viaggio nel Giappone attraverso il design

🎭 Kagurazaka Saryo Milano, a Teahouse & Bistrot, combines tradition and modernity in Corso Como. Japanese brand Kagurazaka Saryo, with 30 years of experience, brings authentic culinary arts and tea ceremony to Europe. Japanese design studio Takeda Katsuya Design crafted the space with modern interpretations of traditional tea rooms. Key features include a matcha-colored counter, wooden boiserie, an inclined ceiling, and a Koshi-Do lattice. A large round window and soft lighting create harmony and tranquility, while red dry bonsai and Tobhi-Ishi stone-like grès flooring add a touch of Japanese garden aesthetics.
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  • 3 min

Naked Rimini: il cocktail bar che unisce creatività, sostenibilità e tapas

🍹 Opened in October 2021, Naked Rimini is an all-day bar located opposite the University of Rimini, serving from coffee at 7 am to a more intimate tapas and cocktail atmosphere in the evening. Their unique Drinkini menu, updated every three to six months, features cocktails named after nightlife icons and priced from €6 for a Spritz to €12-14 for premium spirits. Non-alcoholic drinks are offered at an average price of €7. Focusing on sustainability, they creatively reduce waste by repurposing by-products, like turning leftover pear pulp into garnish. Their targeted clientele ranges from university students to mixology enthusiasts, tourists, and locals.
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  • 3 min

L'espresso perfetto: il tocco finale e decisivo nell'alta ristorazione

🍵 Agust, a Brescia-based artisan coffee roaster active since 1956, and JRE - Jeunes Restaurateurs Italia, an association of young elite chefs and restaurateurs, aim to elevate coffee quality in fine dining. Their collaboration emphasizes the importance of coffee as the final taste in a dining experience. With proper training and attention to detail, high-quality coffee can be served in gourmet restaurants, complementing the culinary journey. Advanced technology, packaging choices, and staff training are key factors in enhancing the coffee experience and educating both staff and customers about the depth of coffee culture.
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  • 4 min

Passione pizza dolce: La Bolla di Simone De Gregorio a Caserta le dedica un menù

🍕 Simone De Gregorio, from La Bolla di Caserta, innovated with a Pastry Pizza menu in 2021, featuring the popular "Spicchio di assoluto di mela annurca" as its first dessert pizza. The pizzas, served in varieties without lactose or common allergens and with a gluten-free option, have a shelf life of 60 days and are cooked with a 210-gram dough base, slightly pierced, fried, frozen at -18 degrees, and finally baked at 350 degrees with sugar and cinnamon. This gourmet sweet pizza option has gained recognition from guides like Gambero Rosso and at events like SIGEP with 50 Top Pizza.
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  • 4 min

Alcolici in formato mignon: un trend in crescita tra innovazione e stagionalità

🍸 In 2024, Spirits market growth was driven by online sales and social media presence. Research increased 80% for "mignon" and 50% for "gin mignon" on Amazon, peaking in December (20% of annual searches). December 2024 saw a 19.6% decline compared to the previous year. Online interest grew for cocktails and gifting with small, luxurious formats, reaching 100k searches yearly (+8% YoY). Multipacks, especially for gifts, are popular. Ready-to-drink cocktails and cocktail boxes emerged in Spring 2024, with Amazon searches for ready cocktails up 12% over the previous year. Mr. Dee Still's online store confirmed the trend, with cocktail boxes being top sellers in 2024. Sales for Negroni Box peaked in September and Christmas. Bartesian, a capsule cocktail mixer over €300, saw a 500% Amazon search increase. Gin searches dropped 11% annually, with a 40% decrease in Q4, but Roku Gin grew 45%. Whisky searches fell 7% in 2024, with a 22% drop in December, though "mini liquors" rose 40%. Premium brands like Macallan (+42%) and Glenfiddich (+100%) attracted more consumers. Champagne and sparkling wines maintained online interest, despite a 7% search decrease in 2024. Mini formats surged, with "San
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  • 8 min

Sinergia vincente per SANA Food e Slow Wine Fair!

🍽 SANA Food and Slow Wine Fair closed their first joint edition with over 15,000 visitors and 300 international buyers from 20 countries, including Austria, Canada, Germany, Japan, the UK, and the US. The event featured more than 2,000 B2B meetings, over 1,050 wineries at Slow Wine Fair, with 720 specializing in organic or biodynamic farming, and 250 companies at SANA Food. SANA Food had 250 exhibitors, 15% international, and hosted 50 events. Slow Wine Fair saw a 20% increase in visitation over the previous year and had over 1,200 exhibitors, with more than 70% certified in organic/biodynamic practices, from all Italian regions and 29 countries. The next event is scheduled for February 22-24, 2026, at BolognaFiere.
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  • 4 min

Scuola di Cucina Gallo Rosso: un’esperienza culinaria in Alto Adige

🍴 The Gallo Rosso Cooking School, operational since September 2023, is located at the Förnerhof farm near Bolzano. Offering around fifty themed culinary events annually, categorized into high-altitude delights, meat knowledge beyond fillets, garden-to-kitchen practices, nature-inspired cooking, and simple yet profound flavors in "Sapori in padella," the school focuses on promoting a lifestyle connected to South Tyrolean farmers. Each event costs €130 per person, and the next Italian language events feature chefs Mirko and Alex on March 11 and May 20, 2023, from 17:30 to 22:30. Bookings can be made through the Gallo Rosso website. Gallo Rosso represents 1,600 farms since 1998 under the Südtiroler Bauernbund, aiming to provide alternative revenue streams for local farmers and expose consumers to their lifestyle.
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  • 3 min

Martini: inizia una nuova era per l'icona dell'aperitivo italiano

🍷 Martini & Rossi, part of Bacardi group, emphasizes MARTINI's 160-year legacy in Pessione, Turin. Martina Canella, Brand Manager for Italy and Spain, reveals a revamped MARTINI with a new bottle, signature drink, comprehensive marketing campaign, and an experiential program, targeting new generations. Master Blender Beppe Musso oversees wine selection for MARTINI vermouths. The Italian aperitif market, worth over $670 million, has grown annually by 11% in the past 5 years. The redesigned 1L bottles are 30 grams lighter, reducing greenhouse gas emissions, and pallets can carry 48 more 75cl bottles, improving transport efficiency. The MARTINI Bianco Spritz will be introduced this summer, and Terrazza MARTINI in Milan will extend its experience to major cities. The new bottle and campaign launch in April across Italy.
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