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Posts by author

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

Innovazione è la chiave per rilanciare l'industria di vini e superalcolici

  • Tony Loeb
  • 12 Febbraio 2025
🍷 Circana, the global leader in consumer behavior consultancy, reveals during Wine Paris & Vinexpo 2025 that the wine and spirits industry is at a pivotal moment with consumer habits changing, and a complex economic situation. The EU's six major countries see a market decline in volume sales: beverages down by 1.1%, wine by 1.9%, and spirits by 4.4%. This market, worth €69 billion, accounts for 43% of total beverage sales. Despite a volume drop, premium products, personalized experiences, and smaller formats mitigate the impact. Nearly a quarter of consumers aged 25-35 have stopped buying alcohol, with an additional 13% postponing purchases, influenced by health considerations and economic pressures. Ready-to-drink spirits grow by 2.3% in volume, yet new product launches decrease by 9.2%. Sustainability is a challenge; 98% of European retailers commit to it, but costs and availability limit consumer demand. Disruptive innovation is key, with canned wines, non-alcoholic functional drinks, and personalized experiential consumption redefining the market. For further insights and strategies, visit www.circana.com.
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  • 3 min

CasaSalvo NYC: l'eccellenza gastronomica italiana che conquista gli Stati Uniti

  • Tony Loeb
  • 12 Febbraio 2025
📦 Chef Salvo Lo Castro launched the innovative brand CasaSalvo NYC, which opened its first location on May 13, 2024, on Amsterdam Avenue. The brand saw rapid growth with three additional New York locations: 1491 Second Avenue, 470 Ninth Avenue, and 1675 Broadway (Times Square). Achieving a turnover of $2 million in less than a year and a monthly growth rate of 8-12%, CasaSalvo NYC plans to open six more locations in New York by 2025, targeting an overall turnover of $10 million next year. The brand is also expanding to Miami with two new locations, furthering its vision of combining quality, tradition, and innovation in Italian cuisine.
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  • 2 min

Davide Malizia celebra l'amore e il cioccolato con il suo Cuore Diamante

  • Tony Loeb
  • 12 Febbraio 2025
🍰 Davide Malizia, a World Champion pastry chef, created "Cuore Diamante" for Valentine's Day, leveraging his prestigious Aromacademy, founded in 2015. Malizia has won numerous awards, including gold at the 2005 Massa Carrara for Artistic Sugar, four golds at the 2006 World Culinary Cup in Luxembourg, six golds and overall artistic category at the 2008 Erfurt Olympics in Germany, gold in 2012 as coach for The Pastry Queen at Sigep in Rimini, golds in 2013 as coach at The Star of Sugar and World Pastry Juniors. In 2016, he coached Team Italy to gold at the Mondial des arts sucrés in Paris and Juniors World Pastry Championship. Awarded 'Sucre D’Or' for 2010s best sugar artist, he became Team Italy's manager, winning the European Gelato cup in 2023 and World Gelato Championship in 2024. Cuore Diamante combines mascarpone-vanilla cream, raspberries, strawberries, almond-lemon biscuit, chocolate crunch, and caramel. The chocolate sector in Rome and Lazio is growing, currently worth €10 million, employing around 2,000 people.
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  • 2 min

Il rinvio della Sugar Tax non ci sarà. Federalimentare confida in un ripensamento

  • Tony Loeb
  • 12 Febbraio 2025
🍬 Federalimentare expressed disappointment as Italy's Ministry of Economy and Finance and the State Accounting Office gave a negative opinion on postponing the Sugar Tax to 2026, despite broad political consensus. Federalimentare's President, Paolo Mascarino, warned this decision severely impacts the food & beverage industry and the entire production chain. The UN non-communicable diseases summit on September 24, 2025, may see other nations consider similar taxation on Italian products like cured meats, cheeses, and olive oil.
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  • 4 min

La merenda in ufficio è un rito per nove italiani su dieci

  • Tony Loeb
  • 12 Febbraio 2025
🍴 93% of Italians have a snack break at the office with 68% doing so frequently, especially mid-morning (76%). Conducted by Unione Italiana Food and AstraRicerche, the survey targeted office workers aged 18-65. It found that 43% snack with colleagues, while 44% go solo, and 60% view it as a relaxing break. Nutritionally, 34% snack to recharge, with fruit (52%), crackers (48%), and packaged snacks (47.5%) as top choices. Most purchase their snacks from supermarkets (57%) for home consumption.
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  • 10 min

Cantina Cieck celebra 40 vendemmie

  • Tony Loeb
  • 12 Febbraio 2025
🍷 Founded in 1985 in Aglié, Cieck winery celebrates its 40th harvest. The company, started by Remo Falconieri (born 1933), initially produced around 2,500 bottles of Erbaluce Metodo Classico. The wine debuted in 1987, marking the beginning of the company named after an old farmhouse in Aglié. The winery, now located in San Giorgio Canavese, cultivates 15 hectares, mostly Erbaluce, an ancient indigenous white grape of Canavese, alongside native varietals like Nebbiolo, Barbera, Neretto, Freisa. Cieck is managed by Domenico Caretto, Lia Falconieri, and Remo Falconieri, with consultants Gianpiero Gerbi and in-house enologist Tommaso Scapino. The new eco-friendly winery, built in 2013, includes solar panels, a phytodepuration plant, and rainwater recycling. The area's unique soil, influenced by the Glacier Balteo, contributes to the minerality of Cieck wines. Erbaluce, with its first mention in 1606, received DOC recognition in 1967 and DOCG in 2010. The vineyard practices traditional pergola cultivation.
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  • 2 min

Sanremo Iberia svela la D8 PRO e X&ONE a CoffeeFest Madrid

  • Tony Loeb
  • 12 Febbraio 2025
☕ Sanremo Coffee Machines showcases D8 PRO and X-ONE grinder at CoffeeFest in IFEMA Madrid, from February 15-17, 2025. The Italian brand focuses on IoT technology, temperature control, and performance. The event features various coffee stations with models YOU and CAFÉ RACER. Sanremo's Spanish and Portuguese specialty coffee sector eagerly awaits the new hybrid boiler D8 and X-ONE grinder technology. Javier López, Export Area Manager Iberia, will be present at booth G02.
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  • 4 min

Il ristorante Sbracio presenta il nuovo menu degustazione ''Roma alla brace''

  • Tony Loeb
  • 12 Febbraio 2025
🍴 Sbracio, a Roman restaurant specializing in grilled cuisine, has launched a new tasting menu "Roma alla brace." Founders Francesco Formicola, with a degree in Biological Sciences and an ALMA diploma, and executive chef Andrea Cavallaro, who trained at A tavola con lo chef and worked at Hotel Hassler and Michelin-starred Per Me, celebrate Roman and Lazio's traditional flavors with Paraguayan Quebracho Blanco and South American holm oak charcoal. The menu includes iconic Roman dishes like Supplì al ragù and Trippa alla romana, with desserts like wood-cooked apple with a price of €45 per person. Sbracio, opened in 2021, covers 130 square meters with 40 seats. Quality ingredients are sourced from providers like Paolo Petrilli and Gm Carni di Gustavo Minacci, with a wine list exceeding sixty labels curated by wine enthusiast Formicola.
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  • 4 min

Campari Bartender Competition: aperte le iscrizioni. Ecco come partecipare!

  • Tony Loeb
  • 12 Febbraio 2025
🍸 Campari Bartender Competition 2025 challenges bartenders worldwide to craft unique cocktails with a compelling story, featuring Bitter Campari. To participate, select a theme, describe your recipe along with a story, and share it on social media using #CBC2025 by February 28, 2025. The competition includes several phases, from submissions to live presentations, culminating in selecting the Campari Bartender of the Year. Finalists must use products from the Campari portfolio, with some exceptions allowed.
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  • 2 min

Latte fieno: una risorsa per l'economia e la biodiversità dell'Alto Adige

  • Tony Loeb
  • 12 Febbraio 2025
🥚 Annemarie Kaser of Federazione Latterie Alto Adige reports hay milk makes up 26% of total milk production in the mountain region, growing over 25 percentage points since its STG-certified start in 2018. South Tyrol, Italy, emphasizes traditional methods in mountain zones for sustainable, healthy milk production. Small family-run farms average 15 dairy cows and 8 calves, with manual labor on steep terrains. Hay milk contributors increased from 500 in 2018, with 77 million kg of milk, to 1,600 in 2023, producing 96 million kg. Investments in drying ventilation and storage facilities, alongside communication, are vital for growth and awareness. The initiative “Think Milk Taste Europe, Be Smart!” promotes hay milk as an eco-friendly, socially responsible food choice.
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