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10 Minuti per Hospitality 10 Minuti per Hospitality
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Posts by author

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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  • 2 min

Carmine Pellone vince il premio "Pizza dell'Identità" con il Casatiello

  • Tony Loeb
  • 11 Dicembre 2024
🍕 Carmine Pellone, 37-year-old pizzaiolo from Fonderì Pizza Glamour in Napoli, won the first national "Pizza dell'Identità" award at the Sfincione Fest in Bagheria. He impressed with a traditional Casatiello Napoletano, earning recognition for his blend of tradition and innovation. Pellone, acclaimed by Gambero Rosso and 50 Top Pizza, competed against Italy's top leavening masters. His establishment, Fonderì Pizza Glamour, is celebrated for gourmet offerings that respect history with a modern twist.
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  • 3 min

Biraghi lancia un nuovo packaging green per il Gorgonzola DOP

  • Tony Loeb
  • 11 Dicembre 2024
🍎 Founded in 1934, Biraghi SpA, an Italian dairy benchmark from Cavallermaggiore (CN), processes about 465,000 liters of milk daily, totaling 170 million liters annually. It produces 320,000 Gran Biraghi wheels and 200,000 Gorgonzola DOP wheels each year, plus Ricotta and Butter. Their Gorgonzola DOP, made exclusively with milk from Cuneo province and subject to numerous quality controls, is featured in a festival attracting thousands. The Gorgonzola DOP Selezione 200g package now uses 100% recycled plastic and 20% less plastic overall. Biraghi is the Official Partner of the Italian National Football Teams as of 2023.
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  • 4 min

AIOST: bilanci e prospettive future. Intervista con Alessio Cutino

  • Tony Loeb
  • 11 Dicembre 2024
🍪 AIOST, founded in April 2023, surpassed objectives with training from September 2023, 150+ registrants in Campania and Abruzzo, and six masterclasses across Italy. The first certified oyster tasting experts will receive "pearls" on December 12, 2023, at Akademia Cucina & More, with the launch of the Guide to Perlati Restaurants and Oyster Farmers of Italy. In 2025, AIOST plans to expand courses to Lazio, Puglia, Sicily, and introduce a molecular study on oyster taste.
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  • 1 min

Offerta di lavoro & Cuoco capo partita per Osteria Contemporanea & Bologna

  • Tony Loeb
  • 11 Dicembre 2024
🍴 At Darcy Osteria Contemporanea in Bologna, part of Restworld circuit, a Chef de Partie with at least 5 years of experience, preferably in upscale osterias and restaurants, is sought. Main duties include order management, stock control, team leadership, menu composition, and service management. Offering a fixed-term contract aimed at full-time employment over 5 days per week with shifts from 10:00 - 15:00 and 18:00 - 23:00 twice a week, and single shifts the remaining days. Salary ranges between €1,600 - €2,000 net per month, based on skills and experience.
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  • 2 min

Mixology Class: un viaggio nel mondo dei cocktail all'Hilton Molino Stucky di Venezia

  • Tony Loeb
  • 11 Dicembre 2024
🍸 Skyline Rooftop Bar offers a Mixology Class every Saturday starting December 14, where participants can learn cocktail-making with Bar Manager Valentina Mircea. The one-hour class, costing €45 per person, teaches iconic drinks like the Negroni, Espresso Martini, and Stucky Storm. Classes are available for 2-10 people at 14:30 and bookings can be made via a dedicated link.
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  • 4 min

LVMH e Anais Ventures entrano nel Gruppo di Hotellerie 'Les Domaines de Fontenille'

  • Tony Loeb
  • 11 Dicembre 2024
🏃 Les Domaines de Fontenille, founded by Frédéric Biousse and Guillaume Foucher, has become a leader in experiential hospitality within eight years. As of 2023, the company is the first French hotel group to achieve Société à Mission status, emphasizing its commitment to social and environmental impact. With 11 properties across France, Spain, and Italy, and 10 opened in the last four years, the group exhibits robust growth. Upcoming projects include a renovation in Perros-Guirec for spring 2025 and a new five-star hotel in Aix-en-Provence for 2026, backed by investments from Caisse des Dépôts et Consignations since November 2023. CEO Linda Hazi oversees expansion, maintaining high environmental and heritage standards.
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  • 4 min

Casalasco presenta il sesto bilancio di sostenibilità

  • Tony Loeb
  • 11 Dicembre 2024
💸 Casalasco, an Italian tomato industry leader, presented its 2023 Sustainability Report, which includes results from subsidiaries Emiliana Conserve Spa, SAC Spa, De Martino Srl, and Pomì USA. In 2023, a Sustainability Steering Committee initiated the "Road to net zero emission" project. The company invested in methane reduction, saving 1 million cubic meters of gas and 2,000 tons of CO2 annually with 7 new MVR evaporators, high-efficiency cogeneration plants, and a 2-hectare agrivoltaic plant, aiming for completion by 2025. Casalasco's renewable energy usage in 2023 rose by 369% from 2022, making up 94% of its consumption. CO2 emissions reduced by 91% (Scope 2) and 3% (Scope 1) in 2023, totaling 2,677 tons. A 97% waste recovery rate was achieved, with 20,915 tons of by-products utilized as animal feed and biomass. R&D developed 104 projects, with 35% success and 25% ongoing, and an Innovation Center set to open in the first half of 2025. The average workforce was 1,212, reaching 2,078 during peak season, with 46% women, 54% men, and representing 66 nationalities. Over 17,127 hours of
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  • 5 min

Pizza DOC Awards 2024: premiate a Napoli le eccellenze del Mondo Pizza

  • Tony Loeb
  • 11 Dicembre 2024
🍕 The "Pizza DOC Awards 2024" were held on December 9 in Naples, celebrating the pizza industry's most influential figures. Organized by the Accademia Nazionale Pizza DOC, the awards acknowledged achievements in the pizza world. The event took place at the Salone Margherita theater. Among the recognized, Stefano Di Tommaso won "Pizza DOC Social" at the 10th World Pizza DOC Championship, which raised €3000 for the "La stanza di Tobia" project with A.R.L.I. Companies like Mulino Caputo, Latteria Sorrentina, and Carbone Conserve supported the event. Notable award recipients included Francesco Martucci and Gabriele Bonci for "Absolute Excellence," Salvatore Lioniello for "Best Performance," and Davide Civitiello as "International Ambassador.
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  • 2 min

Prepararsi all'EUDR: online la piattaforma replica per gli operatori globali

  • Tony Loeb
  • 11 Dicembre 2024
🌳 On December 4, 2024, the European Parliament and Council agreed on a provisional political deal to introduce a 12-month gradual transition period for the European Union Deforestation Regulation (EUDR), effective December 30, 2025, for large companies and June 30, 2026, for small businesses. An online replica of the Information System, the ACCEPTANCE Server, is available for operators to declare due diligence for imports, exports, or production of goods regulated by the EUDR. This system also tracks product origins and simplifies electronic declaration procedures.
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  • 3 min

Appello su Sugar Tax da 15 sigle della filiera agroalimentare distribuzione e packaging

  • Tony Loeb
  • 10 Dicembre 2024
🍹 ASSOBIBE and 14 other Italian organizations appeal to the government to reconsider the Sugar Tax set for 2025, warning of its impact on jobs and the economy: 5,000 job losses, 28% tax increase per liter, 16% sales drop, €275 million lost VAT revenue, €46 million less investment, and €400 million decline in raw material purchases. Countries like Norway, Iceland, Denmark, Australia, and Israel have abandoned similar taxes due to ineffectiveness in reducing obesity rates, as noted by the WHO and the European Commission.
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