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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

Plasmon: un marchio storico in cerca di un nuovo proprietario

🍪 Plasmon, a leading Italian baby food brand, might be sold by owner Kraft Heinz, which has engaged Houlihan Lokey to find potential buyers. Interest is shown from Newlat Food, active in baby food production and previously linked with Plasmon, and investment fund Aurelius, in Italy since 2021. Newlat acquired Plasmon's Ozzano Taro facility in 2015 and manufactures baby milk for Abbott there. The Latina facility, producing Plasmon biscuits and baby food, could be key in negotiations. The potential sale suggests imminent ownership change, affecting Plasmon's production and commercial strategy.
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  • 3 min

La nuova bottega di cucina marocchina prende posto al Mercato Centrale di Torino

🍕 Chef Sanaa Salmi, 38, born in the Moroccan desert, migrated to Italy at age 10, started her culinary career in Milan where she opened LellaMama in September 2023, specializing in Moroccan cuisine. After Milan, Salmi established a new restaurant at Mercato Centrale in Turin, an area symbolizing North African community integration. The bistrot offers Moroccan classics like couscous, chicken and veal tajine, spiced soups, and "Lam-sammen" bread. Mercato Centrale, created in 2014 by Umberto Montano with Human Company, now has locations in Florence, Rome, Turin, Milan, and Melbourne.
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  • 2 min

Il futuro delle bevande tra guerre commerciali e geopolitica, sfide globali e nuove opportunità

🍷 Wine Paris 2025 focused on adapting the beverage trade amidst geopolitical tensions. French exports to China are down, while the U.S. market is stable. The UK's new corporate tax system increases industry costs. UK alcohol consumption has dropped by 20% in the past two decades, with quality over quantity driving youth consumption trends. Technological innovations, such as AI and QR codes on bottles, are crucial for product marketing and information. The future of the beverage sector relies on flexible, innovative strategies to meet modern consumer demands.
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  • 1 min

Offerta di lavoro & Responsabile di cucina per ristorante griglieria & Ganzo

🍴 "Ganzo", Slow Fast Food in Montopoli in Val d'Arno (PI), part of the Restworld circuit, seeks 1 Kitchen Manager with at least 2 years of experience. The role includes kitchen brigade management, orders, menu composition, and preparation of appetizers, first courses, and burgers. Offers a fixed-term contract for trial with the aim of a permanent contract. Full-time commitment: 5 dinner shifts (16-23), Sunday lunch (9-15) and dinner (19-23), Monday off. Salary: €2000-€2500 net per month + production bonuses.
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  • 3 min

KIS Management guida la ristorazione del Mercure Bergamo Aeroporto

🍴 KIS Management, led by Sergio Legrenzi and Stefano Pierotto, won the F&B management of Mercure Bergamo Aeroporto, located 400m from the A4 Mi-Ve highway and 15 minutes from Bergamo Orio al Serio International Airport. With 82 rooms and two meeting rooms (Perseo and Andromeda) for up to 80 people, the hotel offers a restaurant and banqueting services tailored for business clientele. The restaurant, "Cascina Sant'Antonio," serves local dishes like potato gratin with truffle cheese and Casoncelli di carne, complemented by a wine list featuring regional selections and a dessert menu inspired by Bergamo's 1961 stracciatella gelato. KIS Management, founded in 2017 by Legrenzi and Pierotto, specializes in hospitality sector catering, including breakfast, bar, and banqueting for events and MICE, focusing on simplicity and quality service.
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  • 2 min

IZU Milano entra nella Guida Michelin: traguardo per chef Jin Yue Hu

🍕 IZU di Milano, acclaimed for Japanese cuisine, joins the Michelin Guide in February 2025. The Porta Romana restaurant recently underwent a stylish restyling and offers a menu blending traditional Japanese dishes with Mediterranean influences. Chef Patron Jin Yue Hu credits the Michelin recognition to years of dedication and passion. IZU is known for high-quality ingredients, international culinary techniques, and a menu catering to diverse tastes, solidifying its status among Milan's most esteemed eateries.
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  • 4 min

''Chef in Pizzeria'': Salvatore Salvo ospita Peppe Guida e Alexander Frezza

🍕 On March 11th at 20:30, Michelin-starred Chef Peppe Guida from Antica Osteria di Nonna Rosa in Vico Equense and bar manager Alexander Frezza from L'Antiquario in Naples collaborated at Salvatore Salvo's pizzeria in Riviera di Chiaia, Naples. The event, "Chef in pizzeria," featured a series of pizzas paired with signature cocktails. Guida introduced innovative dishes like Marinara a Monte Faito with porcini mushrooms and Monte Faito's fresh woodland flavors, while Frezza crafted complementary drinks such as the Haiti Punch and Milk Punch. The spring event series will continue on April 23rd with 3-star Michelin Chef Fabrizio Mellino.
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  • 3 min

Molino Spadoni brilla a Beer & Food Attraction con le birre ''Orazio'' e le soluzioni per l'Horeca

🍺 Molino Spadoni showcased their new "Orazio" craft beer line and frozen bakery solutions at Beer & Food Attraction 2025 in Rimini, appealing to Horeca sector. The revamped beer range includes seven varieties: Blanche, IPA, Strong Ale, Golden Ale, Session Ale, Dunkel Bock, and Lager. The Ambient solutions, like Pinsa and Base Pizza, feature 80% hydration, 48-hour fermentation, manual stretching, and practical benefits for bars and restaurants. Frozen bakery products also offer practicality and quality, with diverse options including pre-cut solutions, pizza bases, and gluten-free items, all preserving organoleptic characteristics through industrial freezing. Molino Spadoni's participation affirmed their excellence in providing high-quality, versatile solutions for the evolving Horeca market.
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  • 3 min

La Toscana del vino punta sul gioco di squadra per guardare al futuro

🍷 Tuscany's wine industry shows positive trends with a production of 2.6 million hectoliters and a 4.8% increase in volume and 10% in value for still DOP wines' exports in the first ten months of 2024. The Consorzio dei vini Igt Toscana, established five years ago, oversees a diverse range of wines, including renowned labels like Masseto and Tignanello. With 400 members, including 15 cooperatives, representing 1,600 grape producers, the consortium manages 90 million bottles, 820,000 hectoliters (over 30% of the regional output), across 15,000 hectares, generating approximately €500 million, 69% of which comes from exports. The Igt Toscana Consortium is expanding to include Igt Costa Toscana wines with 1,500 hectares, 5 million bottles, and 64 producers, aiming to further increase its influence and visibility on international markets.
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  • 2 min

Ottimizzare il Pricing e la Strategia di Vendita del Vino nella Ristorazione

🍷 Fipe-Federazione Italiana Pubblici Esercizi provides advice on optimizing wine cellar management to boost restaurant economic performance, inspired by "In Vino Business" by Giovanni Di Tomaso. The guide tackles wine pricing and sales strategies, essential for creating a unique customer experience and distinguishing a restaurant in the market. The guide aims to fill a publishing gap and enhance the complex strategy of wine selection and sales.
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