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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

Alla scoperta del Dry Martini: storia, curiosità, abbinamenti

🍸 Dry Martini, an iconic U.S. cocktail, difficult to prepare, contains gin and dry vermouth. Jerry Thomas, "professor" and father of modern bartending, possibly invented the Martini in the mid-19th century as an evolution of the Martinez. The first Martini recipe appeared in Harry Johnson's "Bartenders' Manual" in 1888. Popularity in the U.S. grew from 1900, becoming most famous during WWI and Prohibition. The first legal cocktail post-Prohibition was made by President Roosevelt. In 1943, Roosevelt served a Dirty Martini to Stalin at the Tehran Peace Conference. The IBA recipe includes 60 ml gin, 10 ml vermouth dry, and a lemon twist or green olive. Variants include Dirty Martini, Gibson, Vodka Martini, Vesper Martini, and Hemingway Martini. Drinks International ranks Dry Martini as the seventh most-requested cocktail globally. Martini pairs well with olives, caviar, almonds, tuna tartare, and lightly sautéed prawns with lemon.
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  • 1 min

lavoratori stranieri – protocollo Federalberghi-Ministero del lavoro

📊 The request requires extracting key facts and summarizing an article. However, the provided text is not an article but a snippet of HTML/CSS code related to styling a table's appearance. There are no factual data, events, locations, numbers, statistical information, or other details typically found in an article, therefore it is impossible to summarize it with the requested details. This code simply specifies the width for different parts of a table and alterations to input fields within the table.
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  • 5 min

Si prepara a debuttare il 1° Campionato Mondiale di Pizza Contemporanea

🍕 Domenico Rossini's Accademia professionale del gusto hosts the 1° Campionato Mondiale di Pizza Contemporanea in Crispiano (Taranto) on November 26-27. Competitions include various pizza styles and categories: amateur, classic, gourmet, contemporary, Neapolitan, chef, gluten-free, and team. Skills contests feature freestyle (acrobatic pizza), largest pizza diameter, and fastest pizza dough making. Event includes training, tastings, and a dance performance from “In Punta di Piedi” school. Contact: info@accademiaprofessionaledelgusto.it, +39 329 1438241, +39 339 3946563, +39 349 4573770.
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  • 4 min

Guida Michelin 2025: al Ristorante Santa Elisabetta confermata la seconda Stella Michelin

🍴 In 2025, the Michelin Guide awarded the Ristorante Santa Elisabetta at Brunelleschi Hotel in Florence its second star for the third year in a row, celebrating Executive Chef Rocco De Santis and his team. The award ceremony took place on November 5 at the Teatro Pavarotti in Modena. Santa Elisabetta stands out for its harmonious blend of Campanian tradition and Tuscan authenticity, with only 7 tables, nestled on the first floor of the Byzantine Tower of Pagliazza. Chef De Santis has been leading the culinary offerings since 2017. The restaurant also holds two forks from the 2024 Gambero Rosso Guide and a hat from the 2020 L’Espresso Gourmet Guide.
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  • 3 min

Si conclude il seminario Food, Wine & Co.: al centro il futuro dell' agroalimentare italiano

🍕 The seminar "FOOD, WINE & CO." concluded yesterday with its 13th edition, focusing on Italian agri-food and eno-gastronomic excellence. Created by Professor Simonetta Pattuglia and organized by the University of Rome "Tor Vergata," it targeted enthusiasts, students, and marketing and communication professionals. The event titled “FOOD PLANET: PRODOTTI, TERRITORI, IMPRESE. LA SFIDA GLOBALE” centered on sustainability, digitalization, and creativity. Key topics included a 50% pesticide usage reduction by 2030, a 14% increase in regenerative farming practices by 2032, a 28% rise in demand for local products, and the promotion of organic Mediterranean diets for health and environmental sustainability. Digital advancements highlight a 20% growth in food tracking apps, a 60% surge in online food sales in 2023, and creative integrations of technology in dining, including virtual restaurants and immersive experiences.
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  • 4 min

I trend della Mixology: meno alcool, più foodpairing e attenzione al cliente

🍸 Emerging trends in mixology spotted during the World's 50 Best Bars event in Madrid and the World Cocktail Championship in Madeira include low-alcohol drinks, immersive experiences, and food pairings. Mauro Suman, Aibes Italian champion, represented Italy in the IBA World Championship. Drink Kong in Rome, ranked 33rd in the 50 Best Bars, has featured low-alcohol drinks since 2020. Low ABV cocktails are gaining popularity, accounting for at least 30% of revenue in high-volume venues like The Chinese Box in Milan. Frederick Ma from Macao, the new IBA world champion (Classic category), notes an increasing demand for low-alcohol cocktails despite similar pricing to high-alcohol variants. Attention to customer experience and pairings between food and drinks are highlighted as key to hospitality.
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  • 2 min

Amarone Barrique di Bonollo 1908 si aggiudica la Double Gold Medal all'ISC

🥂 Bonollo 1908 Alta Distilleria's OF Amarone Barrique won the Double Gold Medal at the International Spirits Challenge 2024 for World Speciality Spirits. The 29th year of the ISC featured thousands of submissions from over 70 countries. OF Amarone Barrique, a pioneer of "grappa barrique" for 25 years, is crafted from the distillation of Amarone della Valpolicella's grape pomace and is aged in French oak barriques. Previously, it was rated the best in its category in the Top 100 Spirits 2018 by Wine Enthusiast.
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  • 3 min

EmergenteSala: ripartono le sfide della nuova edizione

🎉 Alessandro Scarsi and Alessia Rivano tied last edition's EmergenteSala finale at Villa Reale and Hotel De La Ville, Monza. EmergenteSala 2025, created by journalists Luigi Cremona and Lorenza Vitali, partners with Merano WineFestival. The 32nd Merano WineFestival will conclude on November 12, with EmergenteSala events starting November 11 at Istituto Deflorian, Merano, and NOI Techpark, Bolzano. Finalists compete in April 2025 at Villa Reale, Monza, with a preceding Central-South selection in Rome, February 2025.
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  • 3 min

APPIUS 2020, l'undicesima edizione del vino più pregiato della Cantina San Michele Appiano

🍷 APPIUS 2020, an ambitious portrait by winemaker Hans Terzer of Cantina San Michele Appiano, was showcased at the 33rd Merano WineFestival. This 11th edition cuvée is composed of 60% Chardonnay, 20% Pinot grigio, 10% Pinot bianco, and 10% Sauvignon blanc. The wine features an intense yellow Chartreuse color, tropical and citrus fruit aromas, and a fresh, vibrant palate with high acidity. The design for each APPIUS edition is unique, aiming to create a "wine collection" to inspire wine lovers globally. Limited editions are presented in a newly dedicated cellar, designed by architect Walter Angonese.
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  • 1 min

Offerta di lavoro & Cuoco Capo Partita per ristorante in centro & Roma

🍽 Il Margutta, the first vegetarian and vegan restaurant in Italy, located in via Margutta, Rome, is hiring a chef de partie. The successful candidate will join a 5-person team, work 40 hours a week over 6 days with varying shifts, including two days with split shifts. A fixed-term contract with the intention of a permanent position is offered, with a net salary of around €1700 per month.
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