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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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  • 2 min

Premio Energia Gentile 2025: l'eccellenza nella sostenibilità ambientale e sociale

💡 E.CO Energia Corrente and CRE awarded the "Energia Gentile 2025" on the Sustainability Day 2025. Winners included Conserve Italia, Gennaro Auricchio, and Power Energia. Notable mentions went to Agrintesa Soc. Coop. Agricola and Geasar. The event celebrated businesses excelling in energy transition and sustainability, attended by 124 companies and local officials. Founded in 1999, CRE reported a €417.6 million turnover in 2024, a 20.23% increase. The awards focused on innovation and impact.
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  • 2 min

D'Amico Food Service presenta le creme di peperoni gialli e pomodori secchi per la ristorazione professionale

🥗 D'Amico Food Service introduces two new gourmet creams: Yellow Pepper Cream and Pepper with Sun-Dried Tomatoes Cream, enhancing offerings for the restaurant sector. The creams, rooted in Mediterranean tradition, feature ingredients like capers, anchovies, and pecorino. They are versatile, fitting for finger foods, seafood dishes, and gourmet pizzas. These products highlight D'Amico’s commitment to quality and innovation, meeting the needs of contemporary cuisine while supporting professional chefs.
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  • 4 min

Salmon Guru Milano: un anno sopra le righe, sotto spirito

🍷 19-21 novembre 2025, Milano. Salmon Guru celebrates its first anniversary with a series of themed events. Diego Cabrera, originally from Buenos Aires, leads this renowned bar, ranked 23rd worldwide. Their menu emphasizes both alcoholic and non-alcoholic drinks equally. Monday nights are transformed by guest bartenders. Garnishes are charged if consumed, adding to the experience. Special cocktails include Tónico Springer and non-alcoholic Pick Me Up. Events this week include a takeover by Locale Firenze and a grand finale party.
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  • 2 min

Vitagliano conquista via Toledo: nuovo locale per pizza in teglia e fritti gourmet

🍕 Martedì 18 novembre, a Napoli, Diego Vitagliano ha aperto "10 Diego Vitagliano in teglia" in via Toledo 367, un locale dedicato allo street food con pizze in teglia e fritti. Vitagliano, già premiato come n.2 in 50 Top Pizza Italia 2025, propone impasti innovativi, lontani dalla tradizionale pizza napoletana, con topping creativi. È la quinta apertura del brand, affiancandosi alle altre sedi in Campania e Roma.
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  • 4 min

Largo consumo più circolare: la performance delle aziende italiane cresce di 8 punti in tre anni

📈 In 2025, GS1 Italy reported a rise in circular economy performance in Italy's consumer sector from 53% in 2022 to 61%. The sectors of personal and home care excelled, achieving 73.5% circularity, up from 48%. The food sector also improved, reaching 65.3% from 61%. Retail climbed slightly to 46% from 45%. 22 companies participated using Circol-UP, aligning with new national and international standards. Key improvements were noted in sourcing, production, and waste management.
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  • 3 min

La versatilità dei mix "Crude o Cotte" di Bonduelle nelle ricette antispreco!

🥗 Bonduelle presents "Crude o Cotte" salad mixes in Italy, addressing food waste with versatile options that can be consumed raw or cooked. According to the Osservatorio Waste Watcher International 2025, Italians waste 21.5 grams of vegetables per person weekly. These fiber-rich mixes aim to reduce waste and promote healthy eating. The product offers culinary flexibility, transforming salads from side dishes to main attractions. Bonduelle provides various recipes to inspire creative, sustainable cooking.
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  • 2 min

Ecco i vincitori del Campionato del Mondo del Panettone 2025

🍮 Vincenzo Guiderdone of Ardea, Rome, won "Best Classic Panettone" at the 2025 World Panettone Championship held by FIPGC in Naples. Among 50 finalists, Francesco Ricci, Antonio Chiumiento, and Daniele Mascia won in Innovative, Salty, and Best Pandoro categories, respectively. Guiderdone's panettone adhered to Italian standards with exquisite texture and aroma. The event highlighted excellence in baking, supporting innovation and international pastry evolution.
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  • 3 min

Oltre il palco: Ilaria Lorini si racconta dopo il trionfo come Miglior Sommelier d’Italia AIS 2025

🍷 Alla Stazione Leopolda di Firenze, Ilaria Lorini, 30, from Tavarnelle Val di Pesa, won the "Miglior Sommelier d’Italia AIS 2025 – Premio Trentodoc". The competition involved blind tastings, food-wine pairings, and communication exercises. Lorini's passion for wine began in her childhood, inspired by her family's wine bottling business. She emphasizes discipline and simplicity in communication and is proud to represent Trentodoc, highlighting the challenges of Trentino's wine region.
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  • 2 min

Caffè Pascucci espande la rete: nuove aperture a Milano CityLife e Ancona

☕ Caffè Pascucci expands in Italy with two new strategic openings: a kiosk at CityLife Shopping District, Milan, and a franchised café at Conero Shopping Center, Ancona. These enhance the brand's presence in high-quality coffee segments. The Milan kiosk is on the ground floor of Piazza Tre Torri, while the Ancona café benefits from collaboration with New Service. Both locations offer specialty coffee and an inviting atmosphere, aligning with Pascucci's values of quality, sustainability, and coffee passion.
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  • 3 min

Salvatore Varriale presenta la collezione Panettoni Artigianali 2025

🍰 Salvatore Varriale, in 2025, Napoli: presents 13 artisanal Panettone variants from 0.5 kg to 5 kg, using live sourdough and premium ingredients. His confectionery has been thriving since 1987, generating €10 million in revenue. Available at Naples' Via Nuova San Rocco 3, Via G. Filangieri 75, Piazza Vanvitelli 22, and travel stores in Naples Centrale, Rome Termini, and Naples Capodichino Airport. Offers traditional and innovative flavors like Black Cacao and Limoncello cream.
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