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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

M Destinations: Mangia’s stringe il legame con le adv

📍 M Destinations, a new tool by Mangia’s, enhances travel agency relations, launching in March 2025 with a pre-registration option. CEO Marcello Mangia reports excellent 2024 results and announces the Sardinia Resort in Gallura for 2025. The B2B booking platform revolutionizes with digital tools, offering flight search engines, hotel and transfer bookings, AI-created travel descriptions, customizable travel packages, dedicated agency benefits, and incentive campaigns.
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  • 1 min

Unipol valuta la cessione di UNA Hotels per un miliardo

💰 Unipol Group is considering selling its hospitality branch, UNA Hotels, for an estimated value of around €1 billion. Advised by Goldman Sachs, the potential sale will involve selected invitations to bidders, with interest expected from both domestic investors and international entities. Blackstone, Starwood Capital, and Sixth Street are among the named potential offerents, with expressions of interest anticipated shortly.
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  • 3 min

Kimbo è il caffè scaramantico di Casa Kabras a Sanremo 2025

🍵 Kimbo serves as the official coffee for Casa Kabras – Caffè SKaramantico in Sanremo from February 11-15, 2025. Content creator Daniele Cabras, with over 6.5 million followers, hosts a unique format co-written with Carlo Avarello and Manuel Amicucci. Casa Kabras is a radio-style lounge open daily from 9:30 to 20:30, where Sanremo artists discuss their festival songs. Michele Iodice handcrafts the CornoChicco di Caffè sculpture for guests. The Bar Festival offers musical activities and games, with a special QR Code for consumers to engage online. Kimbo continues a partnership with artist Serena Brancale, who competes at the Italian Song Festival with “Anema e Core” and plans to announce news with Kimbo. Mario Rubino, president of Kimbo S.p.A., emphasizes the cultural value of coffee and its connection to music, with the company's support for young Italian talent and music-related initiatives.
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  • 2 min

Velier e Fever&Tree firmano il rinnovo pluriennale del contratto di distribuzione

🍺 Velier, founded in Genoa in 1947, and Fever-Tree, a leading mixer brand, renew their partnership for the Italian market, with Velier distributing Fever-Tree exclusively since 2007. Fever-Tree's success in Italy is attributed to its popular tonics, Mediterranean and Indian, and the growing popularity of Pink Grapefruit and the Paloma Drink. Fever-Tree, established in 2005, uses natural ingredients with high effervescence and has been ranked first in Best selling and Top trending brand by Drinks International for eleven years.
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  • 8 min

Sustanza: la cucina mediterranea, contemporanea e militante di Marco Ambrosino

🍴 Ristorante Sustanza, led by Chef Marco Ambrosino, offers a dining experience that intertwines culinary techniques and cultural anthropology. Located in the historical setting of Galleria Principe di Napoli, Ambrosino, born in 1984, trained under Michelin-starred chef Libera Iovine at Melograno in Ischia and René Redzepi at Noma in Copenhagen. The menu features three tasting paths: Piccolo Cabotaggio (5 courses for €100), Medio raggio (8 courses for €130), and Lungo corso (10 courses for €160), exploring Mediterranean traditions and flavors. Ingredients vary seasonally, focusing on local produce. Dishes include an ongoing vegetable broth, a two-year-old "brodo madre," char-grilled artichoke with various textures, and a reinterpretation of ancient Roman moretum. Desserts by Pastry Chef Federico Andreini maintain the savory theme, including a dessert with Mediterranean amaro. The culinary journey is complemented by carefully paired beverages, including a revisited Margarita.
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  • 4 min

L'industria della birra contribuisce con 878 miliardi di dollari al PIL globale

🍺 In 2023, the beer industry contributed $878 billion to the global GDP, which is 0.8% of the world's total. This sector supports 33 million jobs worldwide or 1 out of every 100 workers. Every $1 million generated in the industry triggers an additional $8 million in the global economy. The industry produced $376 billion in taxes and maintained 86% of brewery supplier spending within producing countries. In low and middle-income countries, the beer contribution to GDP increased by 27%, and employment by 24% since 2015. The industry directly employs 620,000 people in breweries and supports 11.3 million jobs in the supply chain and 21.2 million in distribution and sales, while agriculture is one of the most involved sectors, with 6.4 million jobs linked to beer production. ????
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  • 2 min

AssoBirra protagonista a Beer&Food Attraction 2025

🍺 AssoBirra renews its presence and sponsorship at the Beer&Food Attraction 2025, the tenth edition, in Rimini from February 16-18. The sector directly and indirectly employs approximately 109,000 workers and generates over 10 billion euros in shared value. President Alfredo Pratolongo and General Director Andrea Bagnolini will attend, discussing future challenges and shared solutions for the out-of-home consumption market. A key economic sector with 101 billion euros in consumer spending (2024 data). A show cooking event with the Italian Federation of Chefs will feature on February 17, showcasing beer pairing with dishes by Executive Chef Antonio Danise. AssoBirra, since 1907, represents over 40 members, covering more than 92% of national beer production.
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  • 3 min

Toschi Vignola presenta Amarena Zero+ e nuove linee per la gelateria

🍦 Toschi Vignola, established in 1945, marks its 80th anniversary in 2025 and introduces Amarena Zero+, a candied cherry without added sugars, offering -50% calories and free from artificial colors and flavors. Available in 230g jars, 1kg and 2.75kg tins, and as Variegato for gelaterias, the product maintains the traditional taste using vegetable fibers. Additional innovations include zero sugar and high-protein gelato powder bases for both dairy and vegan options, as well as five complete granita bases. Toschi's Essenza brand revolutionizes with clean label, free-from Creminot, a vegan hazelnut-flavored cremino made from chickpeas, and unique gastronomic gelato bases under Essenza Bistrot. The Essenza Pastry line caters to pastry chefs with clean label bases and enhancers for various desserts. Celebrating its 80th year, Toschi Vignola has evolved from a small Modenese reality to an international benchmark, exporting to over 80 countries.
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  • 2 min

Il Consorzio Valpolicella debutta a Wine Paris

🍷 The Consorzio per la Tutela dei Vini Valpolicella will participate in Wine Paris from February 10 to 12, marking its first appearance with 36 companies at the Italia Pavilion (6/B 060). They bring 240 wine labels, led by Amarone. The "Quality Heritage of Europe" (QHE) project, part of a three-year EU-cofunded program under Reg. UE n. 1144/2014, aims to raise European consumer awareness about quality agricultural products, partnering with Consorzio del Formaggio Parmigiano Reggiano, and includes fair participation in France and Germany.
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  • 3 min

Giornata Mondiale Dei Legumi: la loro riscoperta tra tradizione e modernità

🥪 Italians are experiencing a legume renaissance, consuming 9.2 kg per capita annually, surpassing Spain's 3.4 kg and France's 2.5 kg. Chickpeas and lentils lead the resurgence, comprising about 40% of total consumption. These legumes are enjoyed across generations and are increasingly used in both traditional dishes and contemporary recipes like hummus, poke, and veggie burgers. They are now a staple on Italian tables year-round, appearing on average twice a week. Their nutritional benefits include vitamins, minerals, fiber, carbohydrates, and proteins, suiting plant-based diets from flexitarians to vegans and those seeking sustainable food choices. Bonduelle champions this trend, offering diverse recipes to enjoy legumes in various ways.
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