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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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  • 1 min

Offerta di lavoro & Aiuto Pizzaiolo per pizzeria di tonda romana & Roma

🍕 MT Pizza - Gli Specialisti della Tonda Romana a Domicilio - Talenti, part of the Restworld circuit with two locations in Rome, is hiring. Looking for 2 Assistant Pizzaiolo positions at the Talenti venue on Via Grazia Deledda, 83. Candidates should have at least one year of experience. Full-time contract offered with the intent of a permanent hire, 6 days a week, single evening shifts from 15:00 to 22:30, including a meal break, with a monthly net salary range of €1200 - €1500 over 13 payments.
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  • 3 min

Cresce la spesa dei prodotti Ready To Eat

📋 European 'ready to eat' product sales rose from €12.3 billion in 2020 to €18.1 billion by June 2024. Restaurants focus on 'green' initiatives, with 44% of consumers preferring places investing in sustainability, and innovation, as 66% seek unique dining experiences. SIGEP World at Fiera di Rimini, hosted by Italian Exhibition Group, highlighted these trends until January 22. Three startups and 21 companies received the Lorenzo Cagnoni Award for innovative foodservice products on January 18. Alessandro Pastore announced a new mechanical refrigeration technology at SIGEP World, offering cost reduction and minimized environmental impact, set to revolutionize a 150-year-old technology.
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I maestri pizzaioli Riemma e Severino al SIGEP World 2025

🍕 SIGEP World 2025 will feature pizza chefs Emanuele Riemma from Maiori Pizzeria in Cagliari and Mario Severino from Officina della Pizza di Sarno. On January 20th, Riemma at 12:00 and Severino at 16:00, both at Farine Varvello booth B7/001, will showcase their blend of tradition and innovation using high-quality Varvello flours. They aim to provide an unforgettable culinary experience, demonstrating how tradition and innovation can coexist harmoniously in pizza making.
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Di Marco presenta al Sigep il brand Di Marco Professional per il settore Horeca

🍕 Di Marco, founded in 1981, is known for Pizzasnella and Pinsa Romana, revolutionizing culinary standards. Di Marco Professional, a new brand for Horeca professionals, showcases its visual identity at SIGEP 2025 in Rimini, Stand B7/040, with a new flour line tailored for the evolving sector. Corrado Di Marco spearheaded Di Marco's mission to deliver Italian excellence worldwide, starting with a unique flour blend for Pizza in Teglia alla Romana in 1981 and introducing Pinsa Romana in 2001.
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Affluenza record per Marca by BolognaFiere 2025

📊 Marca by BolognaFiere's 21st edition concluded with unprecedented success: 1,300 companies, 9 pavilions, 35,000 sqm exhibition space. Visitor numbers surpassed 23,000, including numerous foreign professionals. The event featured 24 GDO banners with stands, and over 300 international buyers from 60 countries—including the USA, China, Brazil, Canada, Japan, Australia, France, Germany, South Africa, and India—doubling the previous year's count. B2B meetings exceeded 9,000. Partnership between BolognaFiere and ADM is strengthened, looking ahead to 2031. Private label brand revenues reached €29.5 billion with a 29.9% market share and a 2.2% value growth. Marca by BolognaFiere plans to expand internationally, with Marca China in Guangzhou on September 25-26, 2025, and the debut of Marca Poland in Poznań on April 2-3, 2025. In communication, the event garnered 400 accredited journalists, the official website saw 320,000 visits (+120% over the previous year), and the digital community grew to 7,500 followers. The next edition is set for January 14-15, 2026.
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  • 3 min

Ruggine Bologna, il cocktail bar che ha riscritto le regole del bere miscelato

🍸 Ruggine, a decade-old cocktail bar-restaurant in Bologna's historic center, was founded by Davide Patta, Giacomo Crosa, and Stefano D’Onofri, as the city's first venue combining high-quality drinks and food. Celebrating its 10th anniversary on October 20, 2024, Ruggine is known for its Erre Lab, where ingredients are prepared in-house. The bar offers unique cocktails like Labello, Dirty Bamboo, and Temptation Island, along with a food menu featuring homemade roast beef, slow-cooked pork ribs, and vegetarian options. Open Tuesday-Sunday from 12:00 to 00:30, and on Mondays from 18:00 to 00:30.
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A Sigep debutta il gelato con il marchio di qualità ''Firmato Dagli Agricoltori Italiani''

🍪 "Città del Gelato" presents its premium "Eccellenze Contadine" line at SIGEP in Rimini, Pavilion C1, Stand 130, featuring a gelato base with key Italian-origin ingredients and no artificial additives. The new "Firmato Dagli Agricoltori Italiani" mark starts with nine flavors including Albicocca Cafona and Arachide Toscana Venturina, ensuring traceability and transparency in the Italian agricultural supply chain. Luigi Scordamaglia of Filiera Italia emphasizes synergy and Stefano Albertazzi promotes the natural and quality essence of the project.
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I maestri pizzaioli Bonetta, Maiorano e Montuori al SIGEP World 2025

🍕 Raffaele Bonetta, Manuel Maiorano, and Mario Montuori are featured at SIGEP World 2025 in Rimini. Bonetta will showcase his skills on January 20 at 11:00 AM (Moretti Serie T | B5-D5/003) and at 14:30 PM (Farine Casillo | D5/048), and again on January 21 at 15:45 PM (Farine Casillo | D5/048). Maiorano will demonstrate on January 21 at 12:00 PM (Farine Casillo |D5/048). Montuori will present on January 20 at 13:30 PM (Farine Casillo |D5/048). They'll use Molino Casillo flours and Moretti Serie T and X ovens to create exceptional pizzas.
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  • 1 min

Air Europa, Hands In per frazionare il pagamento dei biglietti

💳 Air Europa has introduced a new technology called Hands In, enabling customers to split the cost of online ticket payments among multiple travelers or different credit cards for flexibility and convenience. The Group Payments system allows users to share transaction costs, with personalized amounts per participant and payment link generation. Multi Card Payments feature supports the use of multiple credit cards, assisting in transactions refused due to insufficient funds. Yago Casasnovas, Air Europa's payment, fraud prevention, and distribution manager, emphasizes customer-centric solutions, aiming to reduce barriers to flying by simplifying shared costs and payment processes. Future plans include adding more payment options such as PayPal.
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  • 1 min

Uk, è polemica sull’aumento del costo dell’Eta

🚩 In the United Kingdom, a proposed 60% hike in the cost of the Electronic Travel Authorization (ETA) by the Home Office has sparked conflict with the travel industry. The ETA fee, newly implemented for non-EU countries and mandatory for European travelers from April, is set to rise from £10 to £16 (~€18). Willie Walsh, IATA's Director-General, labeled the increase as "astonishing" and a self-inflicted hit to the UK's tourism competitiveness, especially with the upcoming increase in Air Passenger Duty in April. Advantage Travel Partnership's CEO, Julia Lo Bue-Said, voiced disappointment, stressing the importance of a strong incoming sector for outbound success.
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