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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

Dal Vera Pizza Day al SIGEP: AVPN celebra l'eccellenza della pizza Napoletana

🍕 The Associazione Verace Pizza Napoletana hosts the annual Vera Pizza Day on January 17th, celebrating pizza culture globally in sync with Sant’Antuono Abate's feast. The 24-hour event begins at midnight in Naples at the AVPN headquarters. This year, it extends to 19 countries including Qatar and the Philippines, featuring 22 masterclasses live-streamed on YouTube. Sant’Antuono Awards 2025 will be presented to Rosanna Romano, Flavia Sorrentino, Monica Piscitelli, and Laura Accomazzo. SIGEP World runs from January 18-22 in Rimini with the Pizza Club, featuring discussions, masterclasses, and show cookings led by AVPN.
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  • 3 min

Birra protagonista del trend no&low alcol

🍻 Low-alcohol product market is growing with a forecast of 7% growth by 2028 in 10 key markets according to IWSR. RTD beverages expected to see a 10% increase from 2024 to 2028. Generational differences in alcohol consumption show with 75% of Gen Z, 70% of Millennials, 60% of Gen X, and 50% of Boomers reducing alcohol use. In Brazil, non-alcoholic beer is expected to grow by 10% by 2028, while the US offers a variety of non-alcoholic choices. In Italy, 80% of consumers are aware of low-alcohol options, with 67% choosing them. Health (27%), dietary (24%), and taste reasons (27%) drive the trend, alongside avoiding alcohol's effects (28%).
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  • 3 min

Madama Oliva diventa Società Benefit e S.p.A.

🍍 Madama Oliva, founded in 1989 in Carsoli (AQ), became a Società Benefit and changed its corporate structure from S.r.l. to S.p.A. as of January 1, 2025. In 2024, the company witnessed a 14% increase in turnover, reaching €53.3 million. It also obtained UNI/PdR 125:2022 gender equality certification. With over 400 products, 20 production lines, and approximately 22 million packages produced annually reaching 45 countries, Madama Oliva also invests in partnerships in Sicily and Larissa, Greece.
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  • 2 min

Ristorazione d’eccellenza: Cocciuto protagonista al Sigep 2025

🍕 Cocciuto, a gourmet pizzeria chain from Milan, will participate in the 46th Sigep World fair in Rimini from January 18-22, 2025. Executive Chef Umberto Calemme will host a pizza art masterclass on January 18. The Franchising Day for Restaurants will be held on January 19. Owners Paolo Piacentini and Michela Reginato will judge pizza competitions from January 20-22. Cocciuto's commitment to quality and innovation aims to contribute to the industry's growth.
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  • 5 min

Lesaffre a Sigep World 2025 tra novità e innovazione

🍪 Lesaffre Italia, a producer and marketer of fresh yeast and ingredients for artisanal, industrial, and domestic baking, will showcase at the 46th edition of Sigep World, an international event for Gelato, Pastry, Coffee, Baking, and Pizza, from January 18-22, 2025, in Rimini Fair (Booth D5 - Stand 047). The company will unveil Lesaffre & Me, a digital assistant app, featuring a product catalog, exclusive recipes, tutorials, news, Dr. Bread troubleshooting, a Cost-In-Use tool, and a loyalty program. Celebrating 130 years, L'hirondelle has launched L'hirondelle 1895, a yeast for biga, long fermentations, and pizza, available in 2.5 kg packs with 500 g panettone. Lesaffre will also introduce Inventis Troppo Pinsa, a mix for pinsa, and Inventis Celebrations, a complete mix for baked goods. Lesaffre Italia employs 160 people in Sissa Trecasali, Parma, and is part of a global network of 51 Baking Centers™, a partner of culinary schools, and participates in Assitol - Yeast Group. The French-rooted company, established in 1853, operates in 50 countries with 11,000 employees and a turnover of 3 billion euros.
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  • 1 min

Offerta di lavoro & Bartender esperto per Lounge Bar & Alba

🍸 Cugnà Lounge Bar in Alba, Cuneo, part of Restworld, seeks an experienced bartender with at least 3 years in role, knowledgeable in Mixology, and preferably passionate about wines and spirits. The venue is currently being renovated for a February reopening. Full-time position, temporary contract aiming for permanent hire, single shifts from 18:00 to 01:00, six days a week (Tuesday off), offering a net salary of €1,400 to €1,600 monthly. Open to all genders as per laws 903/77 and 125/91.
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  • 3 min

L'Italia ai mondiali di Pasticceria in Francia: ecco il team in gara

🍪 Italy's team for the Coupe du Monde de la Pâtisserie 2025, to be held on January 24-25 in Lyon, France, is composed of Vincenzo Daloiso, Raimondo Esposito, and Alessandro Fiorucci, coached by Andrea Restuccia, Giuseppe Amato, and directed by Lorenzo Puca. Key participants also include Club President Alessandro Dalmasso and trainers Emmanuele Forcone and Francesco Boccia. Italy's pastry sector boasts 17,514 artisan businesses and about 65,000 employees, contributing €9.5 billion to the economy. The team aspires to stand out in an event attracting over 210,000 professionals and 4,700 exhibitors worldwide. Sirha 2023 showcased 616 innovations and reached an over 12 million social media impression.
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Agromonte dà il via a un anno ricco di novità con Marca by BolognaFiere

🍅 Agromonte, a leader in cherry tomato processing, celebrated its 25th anniversary by attending the Marca trade fair in Bologna on January 15 and 16. The Sicilian company showcased its range of products, including its cherry tomato sauce, ranked number one in Italy within the ready-made sauces category according to NielsenIQ sales data as of December 2024. Giorgio Arestia, Agromonte's CEO, highlighted the brand's growth and commitment to tradition and innovation.
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Moretti Forni: a Sigep 2025 protagonista la pizza

🍕 SIGEP World’s 46th edition hosted by Moretti Forni in Rimini from January 18-22 featured pizza as the star, emphasizing its international quality. Renowned chefs like Diego Vitagliano and Alessandro Scuderi participated, contributing to the 32 masterclasses, 18 cooking experiences, and over 40 chefs involved. Highlighted technology included Inclusive Technology™ on the serieX oven and Refining®, a patented process for improved sustainability and productivity. Moretti Forni’s stand had a daily "Chain Reaction" event at 16:30. Visit Moretti Forni at SIGEP 2025 at Pavilion B5-D5 Stand 003.
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  • 3 min

Ristorazione, turismo e GDO: cresce la richiesta per il lavoro invernale

📈 The Italian winter job market saw a substantial growth with approximately 16,000 job offers between October and December 2024, marking an 8.4% increase from the previous year. The Tourism and Catering sectors led the surge with a 20% rise, offering over 2,700 opportunities compared to 2,269 in 2023. Commerce, GDO, and Retail sectors also grew by 6.4%, with 13,179 job offers in the same period. Notably, November witnessed a 26% boost in Tourism and Catering job opportunities, indicating a shift in consumer behavior towards pre-Christmas celebrations.
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