Gestione alberghiera

🍴 Elementi Fine Dining, a Michelin-starred restaurant located at Borgobrufa Resort & Spa, will reopen on April 6th, introducing a new Sunday lunch service. Chef Andrea Impero continues to lead the kitchen, offering a new menu item "Ferragosto Romano," which is a refined interpretation of the Roman classic, chicken and peppers. The dish is made entirely of chicken, featuring oat flour pasta and a ragù of chicken offal. The restaurant's signature dish, "Pasta e Cipolla," contributed to its first Michelin star, focusing on the potential of a single ingredient, onion, enhanced through cryoextraction. Another addition, "Partenope," reinterprets the traditional Neapolitan dish of pasta, potatoes, and mussels with contrasting temperatures and textures. Elementi Fine Dining's new offerings and the launch of Sunday lunch represent its commitment to culinary research and innovation.

🍴 "Il Passerotto 1890" in Saronno is hiring 1 Assistant Cook experienced in Lombard cuisine with at least 1 year of kitchen experience. The position offers a fixed-term contract with the potential for a permanent role, full-time hours from Tuesday to Saturday evenings (16-23) and Sunday lunch (11-14), with Mondays off. Salary ranges from €1,500 to €1,700 net per month plus 13th and 14th salaries.

🍽 Mirabella Restaurant in Franciacorta reopened on April 1, 2025, with Chef Cristian Spagnoli, born in 1976, returning after working with renowned chefs and a seven-year absence. The menu features creative dishes like "Al cinema mangio ostriche" and "Tortello di gambero rosso di Mazara". Located in Romantik Hotel Relais Mirabella by Lake Iseo, the restaurant offers breathtaking views and a menu that combines Italian cuisine with modern culinary art, as well as a la carte selections. Chef Spagnoli emphasizes passion, tradition, and innovation in his dishes.

🏠 Ilaria Carini, after oriental studies at Ca’ Foscari, leads F&D operations at Rome Cavalieri, A Waldorf Astoria Hotel. Initially aiming to be an interpreter, her career shifted unexpectedly into hospitality. Starting as a receptionist at Hilton Molino Stucky, she grew into a front office manager in five years. Later, Carini spent seven years as an F&B manager before joining Rome Cavalieri last summer. She oversees around 300 staff members, striving for excellence across the hotel's high-volume services, including events for 1,200 people. Her focus includes operations, HR, commercial goals, and cost performance analysis.

🖤 Anna Matscher, an esteemed chef from South Tyrol, passed away at 63, leaving behind a Michelin-star legacy as the region's first female recipient. She transformed "Zum Löwen" in Tesimo, which she took over in 1987, into a local culinary landmark, earning the Michelin star in 1997. Her self-taught success was built on "diligence, perseverance, and passion," focusing on honest regional cuisine. Despite her passing on March 27, "Zum Löwen," closed due to her illness, will reopen, upholding her gastronomic heritage.

🏨 Tesla is poised to revolutionize the Californian dining scene with an innovative restaurant on Santa Monica Boulevard, Los Angeles. This futuristic establishment will feature a 24-hour diner, an open-air cinema, and an electric vehicle charging station. Despite no official opening date, construction is well underway. Elon Musk hinted at the concept in 2023, calling it "Grease meets the Jetsons with Supercharging." Tesla and Musk have recently faced weekly protests and a 50% stock price decline, with the White House labeling vandalism against Tesla vehicles as "domestic terrorism." The new venture is regarded as a case study for hospitality professionals and could reshape the restaurant industry by melding entertainment, technology, and food service.

🍸 Daniele Matera has been leading Tomodivino, a cocktail bar in Altamura, Puglia's historic center ZTL zone, for eight years. He met with media at the 2025 Splash event to discuss the future of cocktails and hospitality. Matera, a 38-year-old with 23 years in the industry, advocates for simplicity in mixology, offering a menu of classic cocktails with twists priced at 9 euros each. Despite the low alcohol trend, his establishment does not experience a decrease in traditional drink consumption. His establishment also offers food such as appetizer platters and emphasizes customer relationships over "showmanship" in bar experiences.

🏨 Technology is revolutionizing the hotel industry by optimizing operations and enhancing guest experiences. Key Performance Indicators (KPIs) are essential for monitoring hotel management and maximizing revenue. KPIs like Occupancy Rate (OR), Average Length of Stay (ALOS), Cancellation Rate (CR), Average Daily Rate (ADR), Revenue per Available Room (RevPAR), Gross Operating Profit per Available Room (GOPPAR), Market Penetration Index (MPI), Revenue Generation Index (RGI), Average Rate Index (ARI), Cost per Available Room (CostPAR), Cost per Occupied Room (CPOR), Customer Acquisition Cost (CAC), Customer Lifetime Value (CLV), Guest Satisfaction Score (GSS), Net Promoter Score (NPS), Energy Consumption per Available Room, and Waste per Occupied Room are critical for various strategic areas such as operational management, financial performance, market competitiveness, cost control, customer satisfaction, and environmental impact. Monitoring these KPIs consistently can improve profitability, identify and correct operational inefficiencies, and maintain a competitive edge by evolving offerings to meet market demands.

📌 Università Iulm and Confcommercio Milano, Lodi, Monza e Brianza signed a hospitality training agreement. The partnership, established during the MiLoMB event "Il talento del turismo: per un’alleanza tra Università e impresa," aims to develop joint initiatives involving Confcommercio MiLoMB's associative system. This collaboration responds to Milan's 2024 influx peaks from events like February's Fashion Week and Taylor Swift's July concerts, necessitating sector development tools.

🍝 In Greater Boston, chefs like Tracy Chang, owner of Pagu in Cambridge, are revolutionizing the food fusion experience and responsible tourism. Chang, a James Beard Foundation honoree, has introduced a supportive food distribution model through initiatives like Harvard Science and Cooking, Off Their Plate, and Restore Us. Tom Schlesinger-Guidelli, owner of Alcove Boston, is redefining New England cuisine by reconnecting with local fishermen and farmers. Douglass Williams, owner of Mida, Apizza, and Dw French, leverages his Chron's diagnosis to combine taste and health, enhancing the Boston lifestyle with restaurants that are social spaces and student scene ambassadors.