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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

Pompei, scoperto un nuovo tesoro: un grande settore termale

🏠 In Pompeii, a Unesco heritage site, a major private bath complex has been discovered, capable of accommodating up to thirty people, featuring a calidarium, tepidarium, frigidarium, and a dressing room. The remarkably intact peristyle is a standout element of the cold room. The bath complex, located in the southern part of insula 10, indicates the owner was a significant local figure, as suggested by the decorated walls in Second and Third Styles. Director Gabriel Zuchtriegel emphasized the owner's display of status, while excavation director Anna Onesti implemented innovative techniques to preserve the architectural elements.
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  • 1 min

Federalberghi Roma e Aci: firmata l’intesa per gli hotel

🏠 Giuseppe Roscioli of Federalberghi Roma and Angelo Sticchi Damiani of Automobile Club d’Italia signed an agreement for special conditions for Aci and Aci Storico members booking stays in Rome through www.roma.italyhotels.it until 2027. The partnership aims to satisfy over one million Aci members across Italy and increase visibility for local hotels. Participating hotels offering discounts will be listed on the booking portal, which is also accessible via www.aci.it and www.clubacistorico.it.
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  • 3 min

Gelaterie Artigianali: l'indagine Fipe rileva la ricerca di personale qualificato

🍦 Italian artisanal gelato stands as a pillar of the Made in Italy brand, generating nearly €5 billion in revenue, with over 39,000 establishments including gelaterias, bar-gelaterias, and gelaterias-pasticcerias, employing more than 90,000 people. Despite recruiting challenges in 2024, with difficulties filling approximately 27,000 positions, gelaterias aim to hire 6,900 workers between December 2024 and February 2025. With 40% operating year-round and over 90% with at least eight months of activity, climate change and increased demand during colder months are extending gelato consumption seasons. The market sees a rise in vegan, sugar-free, lactose-free, organic, and local specialty flavors. About 60% of foreign tourists in Italy consider gelato a must-have experience. The future poses digital and environmental transition challenges, emphasizing sustainability and eco-friendly packaging. Fipe will attend SIGEP 2025 on January 21 to discuss innovation and training for the future of the sector.
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  • 3 min

Host 2025, hub internazionale dell’Arte Bianca, celebra il World Pizza Day

🍕 World Pizza Day is celebrated globally. In Italy, 65% of Italians eat pizza weekly, consuming 2.7 billion pizzas yearly across 121,000 establishments, generating over 15 billion euros annually. Americans are the top pizza consumers, eating 13 kg each per year. Technology plays a crucial role, with innovations like remote control systems and sustainable cooking methods using lower temperatures and optimizing fuel. Host 2025, the international hub for the white art industry, will take place at fieramilano – Rho from October 17-21, showcasing quality and innovation in pizza-making technology and ingredients.
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  • 4 min

Comprital celebra 40 anni al Sigep: tante le novità in serbo per la fiera

🍪 Comprital, part of Gruppo Italcanditi, to exhibit at SIGEP 2025 in Rimini, January 18-22, at booth 100 in hall C7, celebrating 40 years of Comprital and 70 years of La Preferita, acquired in 2016. Following successful launches in 2024, including the Pure Vegan line and Dolce Asporto bases, the company presents new offerings for takeout, vegan, and lactose-free markets. Highlights include Base Frutta Dolce Asporto, Pasticceria Veloce project with recipes by Riccardo Magni, and Nocciola Anniversario de La Preferita made with slow-sun-dried, manually turned Piedmont hazelnuts. Comprital operates in over 60 countries with more than 35 product lines.
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  • 4 min

World Pizza Day: crescono gli ordini online e cresce l'offerta

🍕 World Pizza Day on January 17 marks the growing success of pizza, especially in delivery services. Deliveroo, a leading food delivery platform, saw over a 20% increase in pizza orders in 2024. Berberè, with 20 Italian branches and 3 in London, and Assaje, with 10 locations in Italy, are featured success stories. Deliveroo's presence in over 1,800 Italian towns reaches 40 million people, with Rovigo, Campobasso, and Nuoro topping the "pizza lovers" cities list. Deliveroo collaborates with around 181,000 food outlets and over 135,000 riders globally.
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  • 6 min

Pernigotti Maestri Gelatieri Italiani al Sigep 2025: tante novità per i professionisti

🍨 Pernigotti Maestri Gelatieri Italiani will present new products at the 46th edition of Sigep in Rimini, featuring the 'Corte degli agrumi' line with five citrus pastes and Acidilia powder for pH regulation. The 'Kit Ciocco Regalo' targets children, combining white chocolate flavor with milk chocolate cream and toys. The company boasts a long-standing tradition in chocolate and has introduced new flavors including 'Kit Profumo di Toscana', Stracciatella Salted Butter Caramel with Crystal Salt, and a lactose-free base for ice cream. Gelagel Exotic joins the high-fruit Gelagel line. All 2025 novelties are available at www.pernigottigelatieri.com, and they will be at Sigep 2025, Pavilion C7, Stand 187.
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  • 3 min

Bialetti e Pump My Moka presentano al Sigep la rivoluzione della Moka Experience

☕ Bialetti collaborates with Pump My Moka at SIGEP, the international exhibition for artisan gelato, pastry, bakery, and coffee held in Rimini from January 18-22. Pump My Moka, created by Simone Previati and Stefano Ceverini, introduces a patented technology allowing for personalized coffee extraction, both hot and cold, enhancing aroma spectrum. The innovation includes a pump and thermometric strip for temperature monitoring, elevating the Moka Express experience. The product is showcased at SIGEP's innovative startup area, stand SUD/208, and sold on pumpmymoka.com.
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  • 3 min

KBirr presenta la nuova Linea People 

🍺 KBirr, a Neapolitan brewery led by Fabio Ditto, launches "Linea People" and opens "Officine Kbirr," a project combining Mixology with beer. Starting with a 500-liter production, KBirr scaled up to 3,600 hectoliters by 2024, equivalent to approximately one million bottles, with 45% for export. The People line features 5 beers representing international brewing styles: Helles, IPA, Red Strong, Blanche, and Strong Lager, designed to appeal to a broad audience. Officine KBirr introduces a dining concept incorporating beer-based mixology, led by experienced chefs Basilio Avitabile, Vincenzo Criscuolo, and Lino Scarpa.
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