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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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  • 3 min

Il 2024 di Barilla con Banco Alimentare: oltre 1.400 tonnellate di prodotti donate

💱 Barilla, nel 2024, ha donato 1.400 tonnellate di prodotti al Banco Alimentare in Italia. L'ISTAT ha rivelato che oltre 2,2 milioni di famiglie vivono in povertà assoluta, coinvolgendo più di 5,7 milioni di persone. Nel 2023, Barilla ha coinvolto circa 160 dipendenti in 1000 ore di volontariato, donando 16 tonnellate di cibo e operando in 10 regioni italiane. Dal 2010, l'azienda ha donato oltre 60 milioni di euro e più di 45.000 tonnellate di prodotti per il sociale, incluso 1 milione di euro per la Protezione Civile in Emilia-Romagna e 2 milioni di euro alla Croce Rossa di Parma.
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  • 3 min

PlanEat dona 800 pasti caldi ai senzatetto di Milano e Pavia

📦 PlanEat will offer around 500 suspended meal kits during Christmas 2024, comprising a full course meal for families in need, as part of the "Mai più Fame: dall’emergenza all’autonomia” project by Action Against Hunger in Milan. Meal distributions for the homeless at Milan Central Station will occur on December 22 and 29, and at Pavia Station on December 24, 30, and 31. Since its inception in late 2020, PlanEat has facilitated the purchase of 18,000 suspended meals, costing €3.50 per 300-gram lasagna portion. Additionally, 70 suspended kits, priced at €13.50 each, have already been bought since December 9, with an unnamed company ordering 27 kits for a lunch service.
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  • 3 min

Ca’Pelletti chiude un 2024 di successo e presenze in crescita

🍴 Ca'Pelletti - Cucina sempre aperta, a chain of Romagnolo-style inns, served over 52,000 dishes of cappelletti, 29,000 tagliatelle plates, and 24,000 lasagne in 2024. The brand repositioned from "Locanda di Romagna" to "Cucina sempre aperta" offering an all-day, year-round service. In 2024, they launched "Fuori programma" limited edition dishes every two months and attracted over 26,000 coupon downloads via social media. Events like "Spadelliamo alla grande" and "Torna a Ca' che è pronto" saw participation from 2,000+ guests.
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  • 2 min

L'Asolo Prosecco celebra un record storico: superati i 30 milioni di bottiglie

🍷 Asolo Prosecco hit a historic record with 30 million certified bottles. Under President Michele Noal, the Consorzio Vini Asolo Montello celebrated this achievement, signifying both quantitative and qualitative growth. The United States remains the top export market, with increasing interest from Japan. In 2024, the consortium revamped its institutional structure and looks forward to the 2025 trade fairs (Vinitaly, Vinexpo, ProWein) and the SloWine Tour in the U.S., alongside enhancing international denomination protection and local training and information activities.
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  • 3 min

Heraco: il nuovo vino della Famiglia Grosjean

🍷 Heraco, a new wine by Grosjean, epitomizes family and territorial identity, debuting in the summer of 2023. It blends Pinot Noir from vines planted in the '60s by Dauphin with Fumin, Torrette Superieur, and Clairetz from Rovettaz vineyard, the largest at 6.5 hectares with over 300 years of history. Aged in 600 lt tonneau from August to January, this ruby red wine exhibits complexity, finesse, and a crisp palate, potentially aging for years. Grosjean Vins, pioneering organic winemaking in Valle d'Aosta, maintains its heritage since the '60s.
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  • 2 min

Yogurt Colato Senza Lattosio del Caseificio Val d'Aveto, una bontà per tutti

🥚 Caseificio Val d’Aveto launches Lactose-Free Strained Yogurt, containing less than 0.1% lactose, catering to those with intolerance and seeking artisanal Greek-style yogurt. Made with only Italian milk from Val d’Aveto and Val Trebbia, and without additives, thickeners, cream, or sugar, the yogurt includes lactase to break down lactose into glucose and galactose, enhancing digestibility and adding a sweet note. Elisa Fontana, the company's administrator, indicates this as their first lactose-free product, with more to come, promoting inclusive eating. The Ligurian dairy, part of the Sabelli Group, supports local milk production since 1991.
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  • 3 min

Lotta allo spreco alimentare: cameo insieme a Regusto

💸 In 2024, cameo, a Desenzano del Garda-based food company, donated over 135,000 kg of products to Banco Alimentare, resulting in approximately 271,000 meals. These donations saved 228,000 kg of CO2, over 267,000 m3 of water, and roughly 393,000 m2 of soil, as calculated by ESG Regusto platform. Cameo collaborates with SpesaSospesa.org and its technological core, Regusto, to trace and account for their sustainable actions' impact. Marco Raspati, CEO of Regusto, oversees a network with over 600 companies and around 1,300 non-profit entities.
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  • 3 min

Cocktail di Natale: Bellini, Rossini, Tintoretto e Puccini per brindare con stile

🍹 Bellini, invented by Giuseppe Cipriani in 1948 at Harry’s Bar, Venice, joins the Italian sparkling cocktail lineup with Rossini, Tintoretto, and Puccini. Each cocktail features 100 ml of Prosecco and 50 ml of a fresh fruit puree or juice. The Bellini has a peach base, Rossini uses strawberries, Tintoretto uses pomegranate, and Puccini has a tangerine twist. Harry's Bar was declared a national monument in 2001.
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  • 2 min

Cibaria, la mortadella di San Rocco tra i Top Italian Food del Gambero Rosso

🍯 The "mortadella di San Rocco" by Cibaria from Castel Gandolfo was included in the "Top Italian Food 2025" guide by Gambero Rosso, receiving a quality seal. The award was presented to Rocco and Priscilla Lutrario at the Top Italian Food event held in Rome at the Teatro Piccolo Eliseo. Priscilla Lutrario, Marketing Director at Cibaria, explained that their product is a unique artisanal Roman mortadella, made with fresh Italian meat, limited salt, and a careful selection of spices, free from emulsifiers and thickeners.
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  • 5 min

Il ristorante Sustànza presenta il nuovo menù invernale di chef Marco Ambrosino

🍴 Chef Marco Ambrosino leads Sustànza restaurant, located at Galleria Principe di Napoli, offering a unique winter menu with unconventional ingredients like artichoke, walnut oil, and pinecone. The menu features three tasting options: 5 courses (€100), 8 courses (€130), and 10 courses (€160), each with wine pairing options from 5 to 10 glasses. Dishes include a constantly renewing vegetable broth, broiled artichokes with black truffles, and oysters flavored with pasta wine and pine resin. Pastry Chef Federico Andreini contributes desserts like Sa scova santa and Mare clausum, which reflect Mediterranean traditions and human anthropology.
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