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.
Leggere l'articolo
  • 2 min

Dolcissime novità nascono dalla collaborazione tra Lavoratti 1938 e Laboratorio Niko Romito

🎄 Lavoratti 1938 and Laboratorio Niko Romito announce an exclusive collaboration for Christmas 2024, featuring Pandolce with Lavoratti chocolate and Dark Chocolate Bar with Fig. The Pandolce includes 60% and 80% single-origin Lavoratti Ecuadorian chocolate, lievito madre, organic almond emulsion, olive oil, and citrus notes. Figs for the Chocolate Bar are selected from Calabria, enhanced with dried leaves, adding herbaceous and aromatic notes to the dark chocolate.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

Al ristorante Saint Georges Premier cena a 16 mani per “Chefs for Children"

🇮🇹 "Chefs for Children – Il Buono per il Bene" charity event scheduled for December 3 at Saint Georges Premier in Monza's park. In celebration of Fondazione Centro Mamma Rita's 60th anniversary, Monza's top chefs, including Roberto Conti, will prepare a special 16-handed gala dinner. The charity initiative presented on October 21, 2024, aims to support disadvantaged children and mothers. From October 22 to December 2, €2 from each designated dish sold at seven participating restaurants will be donated to the foundation. Reservations for the gala dinner can be made at Saint Georges Premier, Viale di Vedano 7, Monza.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 2 min

La pastiera: il dolce partenopeo che ha conquistato il mondo

🎂 The pastiera, a traditional Neapolitan dessert, holds a special place in Naples' festive celebrations and has gained international recognition. Annamaria Chirico, of the eponymous cooked grain company, emphasizes the significance of tradition as a gesture of love and respect. Chirico's approach goes beyond reproducing the classic recipe; she enriches and modifies it while honoring the cultural heritage. The pastiera is not just for Easter or Christmas but is adaptable for all occasions, symbolizing joy and belonging. It represents the goodness of Naples and the desire to preserve cultural roots while embracing the future. Horecanews.it reports daily on the hospitality industry, including chefs' and bartenders' initiatives, Horeca events, and foodservice news.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

Mionetto celebra il Valdobbiadene Prosecco Superiore DOCG Prestige Collection con un concorso a premi

🍾 Mionetto launches "Mionetto Orange Soul" contest for its Valdobbiadene Superiore Prosecco DOCG from the Prestige line, featuring a new orange look, available until December 31, 2024. Participants can win daily prizes, including a Poldina Micro lamp, and enter a final draw for one of five luxury weekends for two at Villa Morona De Gastaldis in the UNESCO World Heritage Prosecco hills of Valdobbiadene. To enter, purchase a bottle with the contest tag and follow instructions on www.mionettocontest.it.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 2 min

Grande partecipazione per Lake Garda Hospitality Summit, che punta a un 2025 su scala nazionale

🏙 Lake Garda Hospitality Summit 2024 attracted over 300 participants, including managers, entrepreneurs, five Federalberghi Presidents, and the Fondazione Destination Verona Garda. Organizer Maurizio Galli, with Formazione Alberghiera, emphasizes the need for specific skills in the hospitality industry, offering over 3,500 hours of practical training annually to various accommodations. Efforts focus on revenue management and economic autonomy. The 2025 event aims to expand nationally, addressing Italian tourism challenges. Formazione Alberghiera, established in Verona in 2018, is renowned for its practical approach to tourism sector training.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

Luca Tudda porta la sua pizza senza glutine in Germania

🍕 Luca Tudda, a Calabrian pizzaiolo, embarked on a five-day tour across Germany in a camper to promote his gluten-free pizza brand Amonoglù and other typical Calabrian products. He also provided training on gluten-free food, safety, and regulations to restaurant owners. The tour included towns like Schliersee, Marburg, Trierr, and Aidilingen, meeting restaurateurs of Southern Italian origin who use Amonoglù products. The culinary journey ended with Tudda hosting "four hands" cooking evenings, where gluten-free pizzas were served to customers, sometimes without revealing their gluten-free nature.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 1 min

Offerta di lavoro & Pizzaiolo per pizzeria gastronomica & Milano

🍕 "CONFINE - PIZZA E CANTINA", a gastronomic pizzeria in Milan's Colonne area, is looking for 1 Assistant Cook with at least 2 years of kitchen experience. Offering a fixed-term contract as a trial period with the aim of long-term employment. Full-time work with shifts from 4 pm to midnight, one rotating day off. Salary: €1600-€1800 net per month, plus 13th salary.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 3 min

Secondo Unione Italiana Food il 95% degli italiani consuma caramelle

🎃 95% of Italians consume candies, with 31% indulging 3-4 times a week. Citrus is the most loved flavor at 44%, followed by strong mint/balsamic (39%), and licorice (36%). Half of Italians (52%) prefer fruit-flavored candies. Campania's lemon is the top regional flavor at 54.5%. Halloween sees 25% of Italians consuming candies, the most popular treat at 65% over chocolates (56%) and snacks (38%). The surveys cited are "Gli Italiani e i gusti delle caramelle" by AstraRicerche (2024) and BVA Doxa (2022).
Leggere l'articolo
Condividi
Leggere l'articolo
  • 1 min

Cena stellata sul mare, l’idea di Faro Capel Rosso

🏠 Faro Capel Rosso on Isola del Giglio, Tuscany, offers a luxury experience on November 23 and 24 which includes helicopter flight, landing at the lighthouse, followed by an encounter with Michelin-starred chef-patron Roberto Rossi from restaurant Silene. The visit features an exclusive dinner prepared by Rossi, an overnight stay, a bioenergetic lesson, and breakfast. New events with different chefs are also planned.
Leggere l'articolo
Condividi
Leggere l'articolo
  • 2 min

Civitatis, a tu per tu con le agenzie: i piani per l’Italia

🎬 Alberto Gutierrez, CEO of Civitatis, projects Italian customers to grow from over 300,000 in 2023 to about 600,000 by the end of 2024, aiming for 1.2 million the following year. Madrid-based Civitatis, founded in 2008, offers 4,000 destinations and nearly 90,000 activities in more than 160 countries, serving 30 million customers. Italy is the fourth market after Spain, Mexico, and Brazil, with over 5,000 activities in 437 localities. A promotional offer for Italian agencies runs until December 15, offering a 15% commission on bookings for New York. Civitatis plans a 5-year investment in Italy, seeking to expand collaborations and build a larger Italian market team, including hiring a country manager.
Leggere l'articolo
Condividi