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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

Illva Saronno Holding SpA acquisisce la maggioranza di Arbore distribuzione

🍹 Illva Saronno Holding's subsidiary, Disaronno Ingredients, has acquired a majority stake in Genova-based Arbore, a distributor with over 50 years of experience in the artisanal ice cream and pastry sectors in Liguria and Piemonte. The strategic move aims to make Disaronno Ingredients and Distributing Excellence a reference point for artisanal ice cream, ensuring high-quality service and control over the entire value chain. Illva Saronno Holding, a diversified Italian multinational and leader in the alcoholic beverage industry, markets products in over 160 countries and employs over 700 people across 30 subsidiaries worldwide.
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  • 2 min

Giornata Mondiale della Pizza: ITALMOPA sottolinea il successo delle farine Made in Italy

???? On January 17, the World Pizza Day celebrates the pizza as a symbol of Italian gastronomy. In Italy, over 400 million kilograms of flour are produced annually, leading to approximately 2.7 billion pizzas. Andrea Valente, President of Italmopa, takes pride in the flour quality contributing to pizza's global success. The most beloved pizza in Italy remains the Margherita, distinct from other favorites like Capricciosa and Quattro Formaggi. Regardless of type, pizza symbolizes conviviality and social ritual.
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  • 3 min

A Sigep 2025 tutte le novità per l'Horeca firmate Techfood e Italian Food Factory

🎉 Techfood reveals new products at Sigep 2025 in Rimini from 18 to 22 January, featuring Rondò Kubo, a system for preparing five portions (ten waffles) in just over a minute, and Bobalicious, a gluten-free, non-GMO, vegan bubble juice available in four new flavors. Dispensers have been improved for efficiency, including those for low-viscosity products developed with Italian Food Factory, offering five flavors of spreads without gluten, GMOs, or palm oil. Visit Techfood at B1 (stand 1) to experience the innovations firsthand.
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  • 3 min

Caffè Trucillo torna a Rimini per raccontare 75 anni nel caffè

☕ Celebrating its 75th year, Trucillo family attends Sigep 2025 in Rimini from January 18-22, hosting at their Espresso and Brew Bars. Sigep attracts visitors from over 160 countries and 1200 exhibiting brands from 35 nations. Antonia Trucillo, Q Grader, will share her direct experience from visiting coffee growers during 14 trips across 3 continents, covering approximately 250,000 km. The "Hippocratica Roastery" at Trucillo can produce 20 kg of coffee per hour. Coffee Hour features the new 100% Arabica Autentico liqueur.
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  • 2 min

Ernst Knam, il re del cioccolato, arriva al Sigep

🍫 Chef Ernst Knam, renowned as the "King of Chocolate", will be at the Sigep 2025 fair in Rimini from 18 January to host cooking shows for professionals and the public. Sigep, a leading confectionery sector event running for over 40 years, will feature 1300 exhibitors from 33 countries and 520 top buyers from 79 nations. Knam, a German-born chef based in Milan since 1989, has won many pastry competitions and has been a beloved TV figure since 2012. He will perform at BRAVO's stand on 18 January and MODECOR's stand from 19 to 21 January.
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  • 1 min

Offerta di lavoro & Aiuto cuoco per ristorante toscano & San Quirico d'Orcia

🍴 "Ristorante Da Ciacco" in San Quirico d'Orcia seeks 1 Assistant Chef starting early April for a fixed-term contract until mid-November, possibly extending to long-term. Must have 2+ years of experience, work includes appetizers and first courses. Full-time shifts (11-14:30, 18:30-22:30) with Tuesdays off, offering room, board, and salary ranging €1600-€1800 net plus tips.
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  • 4 min

Gruppo Krombacher consolida la leadership di mercato e investe nel futuro

🍺 Krombacher consolidated its market leadership as Germany's most popular beer brand in 2024, despite a slight 0.8% production drop to 7.57 million hectoliters (hl). The umbrella brand Krombacher sold 5.675 million hl, a 1.1% decrease. The brewery faced challenges including subdued consumption, distribution issues, a rainy spring, and a less dynamic summer, even with a successful European Football Championship. Krombacher Pils, the flagship, along with non-alcoholic variants like Krombacher Spezi and Krombacher's Fassbrause, showed positive development. The company will focus more on brand communication and variety expansion in 2025 and has launched its biggest innovation program, investing over €100 million in modernization over six years.
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  • 3 min

Hotiday: la startup italiana che riprogetta in chiave high tech l’esperienza alberghiera 

🏨 Founded in Italy in 2022, Hotiday is a rising startup aiming to redefine modern hotel experiences by blending technological innovation with traditional travel mechanisms. Federico Brunelli, a co-founder, made it to Forbes' list of top 100 under 30 innovators in 2024. Hotiday, the first European instant buying virtual builder, uses a proprietary algorithm to rapidly purchase and sell hotel rooms at fair prices without intermediaries. Catering to digital natives and hotels with over 30 rooms, Hotiday has partnered with 12 hotel chains, engaged 65 partners, spans 17 Italian regions, and hosted over 33,000 people in 2024. The startup targets a 30% unsold room volume in Italy and plans to expand European partnerships within three years, aiming to become the largest decentralized global hotel.
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  • 4 min

Essse Caffè e APEI: una partnership che celebra l’eccellenza italiana tra caffè e pasticceria

☕ Essse Caffè, boasting over 45 years of quality in coffee roasting, has proudly announced a new partnership with APEI chaired by master pastry chef Iginio Massari, representing Italy's finest pastry professionals. This strategic alliance, centered around Essse Caffè's Miscela Masini, a premium blend certified by IEI, aims to enhance the natural connection between coffee and pastry, both pillars of internationally recognized Italian excellence. Ruggero Auteri, Essse Caffè's Commercial Director Horeca Italy, highlights the shared values of excellence, tradition, and innovation that define the partnership. APEI Vice President Marta Boccanera and Ambassador Felice Venanzi emphasize the synergy in promoting Italian artisanal quality. Founded in 1979 by Francesco Segafredo and sisters Chiara and Cristina, Essse Caffè is now driven by the fourth generation, committed to continuing its legacy of quality Italian coffee.
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Gruppo Eurovo a Sigep: l'uovo diventa experience

🍳 At the 46th edition of Sigep World, Gruppo Eurovo showcased the versatile potential of eggs, specializing in egg production for over 70 years. The company introduced unexpected uses of eggs to professionals in sectors like gelato, pastry, chocolate, coffee, bakery, and pizza. Prestigious guests, including Maestro Pasticciere Gino Fabbri, demonstrated egg-based innovations. Students from Istituto Professionale Alberghiero Bartolomeo Scappi got to collaborate with top pastry chefs. New products like Bevanda le Naturelle, with high protein and calcium, were featured for baristas and gelato artisans, offering lactose-free, low-sugar, and reduced-fat options. In street food, collaborations like Bonelli and Dai Bravi Ragazzi highlighted the egg's added value. Mixology champion Bruno Vanzan showcased Lolli artisanal liquors in cocktails. New BU Food Service Sales Director Roby Ferrari expressed strong commitment to strategic growth in the food service channel.
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