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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

San Valentino in Tenuta de l’Annunziata

💎 Tenuta de l'Annunziata, less than an hour's drive from Milan and close to Lake Como and the Swiss border, offers a romantic escape for Valentine's Day. Chef Domenico Ruberto, with Chef Mauricio Teixeira, crafted an exclusive five-course gourmet menu. The estate features a Natural Relais with 21 rooms, the Quercus restaurant, the Tree Cocktail Bar & Bistrot, and a 1,500 sqm Wellness Farm offering a variety of spa treatments. The bioenergetic forest, unique in Europe, spans 13 hectares promoting psycho-physical well-being. Acquired in 2007 by the Guffanti-Pezzoli family, Tenuta de l’Annunziata focuses on sustainable hospitality and nature appreciation.
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  • 2 min

I consumi di vino e spirits italiani negli Stati Uniti chiudono il 2024 in calo

🍷 Italian wine sales in the U.S. dropped by 4.4% in volume during 2024, with the overall market contracting by 7.2%. Despite the general downturn, Italian sparkling wines grew by 1.5%. However, white and red wines decreased by 6.4%. Notably, sales of Sicilian whites increased by 5%, and both Brunello di Montalcino and Prosecco saw a rise of 3% and 1% respectively. The export of Italian wine, in contrast, grew by 7% in the first 11 months of 2024, driven particularly by a 41% surge in sparkling wine demand in November. The total revenue, however, fell by 2.5% to 2.6 billion euros.
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  • 3 min

Storie di Brand racconta la storia di Guinness, la birra simbolo globale del Food & Beverage

🍺 Arthur Guinness signed a 9,000-year lease for St. James's Gate Brewery in Dublin in 1759. The Guinness brand, internationally recognized for quality and tradition, originated from Celbridge, where Arthur, son of vicar Price's servants, developed his brewing passion. The podcast "Storie di Brand," created by Max Corona and managed by VOIS, narrates iconic brand stories, achieving over 6 million listens and support from 30+ brands. The project began in 2020 and emphasizes storytelling to create an emotional connection with listeners, particularly targeting marketing professionals.
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  • 3 min

Cantina Pizzolato: risultati record nel 2024 tra crescita, sostenibilità e sfide internazionali

🍷 Cantina Pizzolato's 2024 performance: 10 million bottles distributed (8% increase from 2023), 80% sparkling wines including a standout Pinot Grigio DOC Venezia. Revenue exceeded €26 million, the highest in six years, with EBITDA at 15% (+3% from 2023). Export remains key with 93% of production shipped to over 45 countries; U.S. leads with Pizzolato as the top organic sparkling wine. Two new non-alcoholic sparkling wines launching in April 2025, following a €1 million investment in a dedicated facility. Sustainability crucial, including a Decarbonization Plan and commitment to reducing bottle weight and increasing solar power use. Hospitality ventures expanding in Treviso and Siena, with Casale Terzo estate enhancing visitor experiences.
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  • 2 min

Paloma Veneziano: la ricetta della rivisitazione italiana di Francesco Serra

🍸 Francesco Serra, Brand Ambassador for Compagnia dei Caraibi, crafted the "Paloma Veneziano," a tailored reinterpretation of the classic Mexican cocktail. The recipe includes: 50 ml tequila blanco, 15 ml Select, approximately 5 ml agave syrup, around 10 ml fresh lemon juice, topped with grapefruit soda, and garnished with grapefruit zest or slice. Served in a highball glass using the build technique. Select, an essential ingredient for the authentic Venetian Spritz, celebrated 105 years since its creation in 1920 and was revitalized by Gruppo Montenegro in 2018.
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  • 2 min

Borgia Milano: Il menù di san Valentino firmato da chef Giacomo Lovato

💎 On Valentine's Day, Borgia Milano, a fine dining restaurant at Via Washington 56, offers a tasting menu by Chef Giacomo Lovato. Featured dishes include an amuse bouche, marinated deer tartare, lobster salad, risotto with mushroom extract, catch of the day with shrimp and artichokes, and a dessert with raspberry, pistachio, and chocolate. Dinner costs €170 per person, excluding drinks. Reservations can be made at Borgia Milano, Milan or by calling 0248021442.
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  • 2 min

TrendTalk RATIONAL: come aggiungere valore a ristoranti e quick service restaurant

📈 The next TrendTalk by Rational, set for Tuesday, February 11, at 15:00 CET, will cover future industry directions for 2025 and discuss new technologies, adding value, and new food trends. Industry experts Doug Fryett, Paul Hanniffy, and Dirk Friedlein will present the webinar, which will be moderated by Michael Jones of 1473 Media and Stephan Leuschner of RATIONAL. The 90-minute webinar is in English and registration is free at www.rational-online.com/en_us/experience/trendtalk/.
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  • 3 min

Asiago primo formaggio DOP certificato 'Made Green in Italy'

🌏 Asiago cheese, renowned for environmental protection and sustainable production, is the first PDO cheese to receive the "Made Green in Italy" certification, highlighting its complete "from grass to fork" control. The Asiago Cheese Protection Consortium's "Asiago Green Edge" project, launched in 2022, focuses on three pillars: environmental protection, animal welfare, and energy efficiency. Participating dairies cut energy consumption by 20% annually, saving approximately 150 MWh of electricity and 100,000 cubic meters of gas, reducing CO₂ emissions by about 250 tons—the equivalent of 150 apartments. Water, electricity, and diesel optimizations in breeding can further decrease resource usage by 15-20%. This certification is supported by the collaboration between Asiago PDO, three leading universities (Politecnico di Milano, Università Cattolica del Sacro Cuore, Scuola Superiore Sant'Anna di Pisa), and the certifying body CSQA, combining Italian production excellence with environmental performance assessment.
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  • 2 min

Nonno Nanni premiata all’Open Innovation Day

🎓 Nonno Nanni, a Venetian cheese production leader for over 75 years, was honored on January 30 for its innovation at the Open Innovation Day at the University of Padua. The event was organized by the Inest Consortium, comprising nine universities and research institutes in the Triveneto area, promoting advanced technologies for regional well-being and economic growth. Nonno Nanni combines ancient cheesemaking tradition with innovation, focusing on product quality and local resources, thereby affirming its excellence in the Northeast's entrepreneurship.
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  • 4 min

CIRFOOD DISTRICT Academy: l'esperienza come motore della crescita professionale e personale

📖 At the “CIRFOOD DISTRICT Academy: l’approccio sensoriale all’apprendimento” event, emphasis was placed on the importance of practical experience in personal and professional growth. Held at CIRFOOD DISTRICT, the event showcased the new CIRFOOD DISTRICT Academy's innovative educational opportunities and its role in fostering experiential learning and skill development in the food service industry. Champion swimmer Filippo Magnini highlighted teamwork and shared values, while Vice President of Emilia-Romagna, Vincenzo Colla, acknowledged the Academy's potential to enhance local communities. CIRFOOD, with a history of over 50 years, employs about 12,000 staff and operates in 18 Italian regions, the Netherlands, and Belgium.
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