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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

I wafer, un dolce successo globale con radici italiane

🍪 Wafer with 600+ years of history, initially popularized during the Renaissance and "industrialized" in the late 1800s by Joseph Manner. Global wafer sales reached $6.3 billion, with a 4% annual increase and a projected CAGR of 5.4% until 2029 by Mordor Intelligence. In Italy, the modern retail sector sells 93 million wafer packages for €130 million annually. Despite a slight volume decline in 2023 due to raw material price hikes, the Italian market remains strong. Leading Italian brands like Loacker, set to celebrate its centenary in 2025, expect €350 million in revenues from the Loacker brand, out of €465 million in 2024. Wafers are key ingredients in products like Yomo and Muller yogurts, KitKat cereals, and Nescafè Dolce Gusto, with companies like Lindt and Ferrero investing in wafer-based products.
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  • 2 min

Turismo europeo: aumenta la spesa media per notte

🏖️ Nel 2023, il turismo in Europa ha visto 1,14 miliardi di viaggi con pernottamento, un incremento del +5,7% (+61,6 milioni) rispetto all'anno precedente. Di questi, il 90% (1.029 milioni) erano per motivi personali, aumentati del 5,4%, e il 10% (110 milioni) per lavoro, in crescita del 9,3%. Il 73% dei viaggi è stato nazionale e la spesa media a notte per persona è stata di 97,6€, con una spesa turistica totale di 553 miliardi di euro (+16,5%). Luxemburghesi, austriaci e irlandesi hanno speso di più per notte, rispettivamente 183€, 161€ e 143€.
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  • 2 min

Nieddittas: salute e benessere dal mare per la Giornata mondiale dell'Alimentazione

🍤 On World Food Day, Nieddittas emphasizes sustainable and healthy dietary choices, advocating for pescetarianism which includes seafood like mussels and clams rich in Omega-3s, iodine, iron, and other nutrients. Fish consumption, associated with numerous health benefits such as cardiovascular and cognitive well-being, can reduce red meat intake and promote sustainability. Regular Omega-3 intake is linked to reduced heart disease risk and improved memory. Nieddittas promotes responsible sourcing for environmental preservation and a better future.
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  • 3 min

Centrale del Latte di Roma presenta Gelafresco alla Festa del Cinema

🍨 Centrale del Latte di Roma launched Gelafresco at the Festa del Cinema, running until October 27, 2024, at Auditorium Parco della Musica. Gelafresco is made with fresh, locally-sourced milk, reflecting the company's commitment to promoting regional agri-food excellences. President Fabio Massimo Pallottini highlighted the product's reflection of local flavors and traditions. The initiative, supported by Rome's bar and ice-cream shop association, falls within a broader project to promote local, sustainable products. The company distributes over 480,000 liters of fresh milk to roughly 2,250 locations in Rome.
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  • 3 min

Ready to drink: la ricetta del successo della categoria

🍻 Ready to drink (RTD) beverages are forecasted for sustained growth in the global alcohol market, as reported by IWSR. Factors contributing to this growth include diversification (new flavors, formats, and ingredient combinations), convenience, and occasion-based consumption. Markets such as Mexico and Germany have shown significant volume increases, while Brazil and Australia are expected to see notable growth rates. Industry leader Susie Goldspink stresses the importance of brand loyalty and local offerings in maintaining competitiveness.
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  • 3 min

Tommaso Leoni entra nel team di Ambassadors di Gruppo Felsineo Open Food Factory

🏂 Tommaso Leoni, a 32-year-old champion snowboarder and vegan, is the new Ambassador of Gruppo Felsineo's Open Food Factory. Representing Italy, he has competed in World Cup races, World Championships, and Winter Olympics, and is preparing for the upcoming Olympics in Milan-Cortina. Leoni advocates for plant-based nutrition, aligning with FelsineoVeg's commitment to sustainable living. He holds a degree in sports science and combines athletic excellence with academic commitment. As Ambassador, Leoni will promote the "OFF-icina dello Sport" project, aiming to educate young generations on the benefits of proper nutrition and physical activity. Felsineo, known since 1963 for quality mortadella, launched FelsineoVeg in 2016 to introduce Mopur®, a plant-based alternative. The Group emphasizes sustainability and annually publishes a Sustainability Report. Since December 17, 2021, Felsineo S.p.A. and FelsineoVeg S.r.l. are Società Benefit, reflecting their community and environmental responsibility.
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  • 3 min

Foliage in tavola: sapori d'autunno all'Arabesque Cafè

🍽 Arabesque Café, a glamorous bistrot in Milan, introduces new autumn-inspired dishes reflecting the season's colors like orange and ocher. The menu, in line with the season, takes inspiration from the book "C'era una volta a tavola" by Chichi Meroni, and includes varied options such as meat, fish, vegetarian dishes, and lactose-free desserts. Located at Via Francesco Sforza, 2, the café operates Monday to Saturday from 07:30 to 22:00 and can be contacted at 02 76341477 or cafe@larabesque.net. Additionally, the Arabesque offers a cult store, Design Gallery, Bookstore, and the Nautilus fitness center.
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  • 3 min

Il Brunello sotto la lente dei Master of Wine: una nuova era per la valutazione delle annate

🍷 Montalcino introduces a new model for evaluating vintages at the 33rd Benvenuto Brunello event, showcasing the 2020 vintage and 2019 Reserve from November 14-18. The Consorzio del vino Brunello di Montalcino's innovative system, involving a panel of 8 international Master of Wine (MW), assesses climatic, analytical, and sensorial phases to highlight the Tuscan wine's distinctive style. The first blind tasting panel was guided by Italian MWs Gabriele Gorelli and Andrea Lonardi on October 15, with the results to be revealed on November 16 at Teatro degli Astrusi. The Institute of Masters of Wine, founded in London in 1953, has 421 MWs in 30 countries.
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  • 3 min

La Linea Mulino Bianco Armonia leader dei 'senza zucchero' su Amazon

🍪 "Mulino Bianco Armonia" by Barilla saw a sales increase of 41% YoY and a 10% rise in views on Amazon since late January 2024, driven by its sugar-free product line and the use of Witailer STUDIO, an AI-integrated Business Intelligence Insights platform. Barilla capitalized on consumers' growing demand for "free from" products on Amazon starting in 2021, employing data-driven strategies online and offline. The strategic use of keywords related to sugar-free products and optimization of Amazon listings has positioned Mulino Bianco Armonia as a reference in the sugar-free category, climbing to the 8th spot in the overall biscuit market.
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  • 4 min

Pausa pranzo: l'inflazione frena il consumo, 8 italiani su 10 scelgono un menù più salutare

📖 The FOOD program, run by Edenred and 19 public partners and universities, marks its 15th anniversary. The 2024 survey involved 49,990 employees and 1,491 restaurants across 22 countries. It highlights a trend toward healthier eating but budget constraints are a concern. In Italy, 20% spend over 40% of their budget on food with a 90% likelihood of further cost increases expected. Meal vouchers are seen as essential, with 80% of Italian workers and 63% of restaurant owners affirming their positive impact on purchasing power and business growth. 50% of restaurants have shifted suppliers for healthier, local products, with nearly 60% using organic ingredients. Additionally, 80% of workers seek healthier options, while 80% are also attentive to food waste, with 85% of restaurants adopting waste-reducing practices. ????
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