Gestione alberghiera

📌 Cuba is experiencing an unprecedented decline in tourism, with hotel occupancy rates around 25% and the country not expected to recover before 2030. In 2024, Cuba welcomed 2.2 million international travelers, nearly 10% less than the previous year and the worst figure in 17 years, continuing a steady decrease since 2019. Last year, tourism revenue was $1.216 billion, 61% less than pre-pandemic levels. Additionally, airlines are leaving Cuban routes in search of more profitable ones, influenced by political issues and the loss of over 10,000 qualified travel workers.

🍾 At Sigep 2025, Antonio Pavone, co-founder and President of Fox Italia, highlighted their new luxury packaging designed for snacks that enhance the drinking experience. The exclusive low-moisture taralli recipe is crafted to complement champagne and reduce the heaviness from alcohol. Fox Italia also introduced innovative multi-level displays and a Vintage Mix Wooden Box containing 24 assorted packs for retail and hospitality venues.

🍸 Celebrated bartender Tommy Colonna, owner of Benni from Gambrinus in Gravina in Puglia, discusses mixology trends during the seventh edition of Splash in Bari. Colonna emphasizes the growing preference for low and zero alcohol cocktails, especially among younger generations, and the importance of quality local ingredients. He mentions a popular non-alcoholic drink made with orange, ginger, elderflower syrup, lemon juice, and sparkling water. The article highlights the '90s cocktail nostalgia and the value of immersive experiences in cocktail bars.

🍷 🍷 In 2025, Putea, a restaurant in Cava de’ Tirreni, Campania, received a prestigious award at Milan Wine Week. Owned by Gianparide Scarlino and Alfonso Troiano, Putea was the only regional restaurant honored among 100 by a jury of experts. It was recognized in the Brunello category, a follow-up to the successful "Brunello in Borgo" initiative. Celebrating its 10-year anniversary in 2024, Putea hosted two exclusive MasterClasses focused on Brunello di Montalcino and boasts a selection of over 450 wine labels.

🎂 On March 17, celebrating the World Pie Day, TheFork reveals 89% of Italians have a favorite dessert when dining out, with tiramisù topping the list especially among 25-34 year-olds, followed by cheesecake and chocolate-based desserts. A YouGov survey found 96% order sweets at least occasionally, 15% always treat themselves to a dessert, and another 15% rarely do, with the latter more common among 45-54 year-olds. For over 40%, desserts are a personal indulgence, while health reasons motivate less than 10%. TheFork identified 12 Italian restaurants with the best tiramisù, including Misù Gourmet in Pisa and Mr. 100 Tiramisù in Rome.

📊 In January 2025, restaurant services inflation remained at +2.9%, mirroring the commercial restaurant sector. General inflation in Italy slightly rebounded to +1.5% from December 2024's 1.3%, due to a sharp price increase in regulated energy goods. Bar prices rose to +3.7%, with ice cream and pastries hitting +4.0%. Traditional restaurants saw a +2.8% hike, pizzerias +2.4%, gastronomy +2.8%, and delivery services experienced a +3.9% rise compared to the previous year.

📈 On International Women's Day, FIPE-Confcommercio highlighted the role of women in the Italian restaurant and public service sectors, with over 600,000 women employed and more than 96,000 businesses led by female entrepreneurs. Despite a historic high of over ten million employed women in Italy by Q3 2024 and a female employment rate of 57.6%, the country still lags behind the European average of 71%. Valentina Picca Bianchi, President of the Women Entrepreneurs Group at FIPE-Confcommercio, emphasizes the need for inclusive business models by women that promote gender balance and family-work equilibrium. Challenges remain in financial education and systemic barriers to professional growth, with efforts directed towards better support for female entrepreneurship through economic incentives and professional development. FIPE-Confcommercio also pledges to continue supporting women in safety and combating gender violence.

🍻 Offline bars are gaining popularity, with venues like Spy Bar (London) and Café Brecht (Amsterdam) banning smartphones for an authentic experience, as confirmed by the "I Bar nel 2035: Insight dai Leader" report at the World’s 50 Best Bars 2023 in Madrid. Vodka is making a comeback in mixology due to a shift in perception since 2020, with unique products like Haku (Japan), Vusa (South Africa), St. George (California, USA), and Kástra Elión (Greece) emerging, alongside trends like low-alcohol and organic vodkas. The trade war initiated by Donald Trump has led to the Liquor Control Board of Ontario pulling US products from shelves due to a 25% tariff imposed on March 4, affecting companies like Campari with estimated losses between €90-100 million and threatening Italian wine exports by up to €1 billion. In 2023, Canada was the second-largest market for US spirits ($262 million in exports) and the fifth for US whiskey ($76 million).

🍳 "Visaisa", located in Saretto (CN) within the Restworld circuit, is hiring 1 Chef de Partie for the summer season. The candidate must have at least 2 years of experience. Responsibilities include supporting the chef across various dishes including traditional meals and wood-fired pizzas. A fixed-term contract is offered from late May to late September, with room and board provided (shared room), full-time commitment, and one rotating day off. Salary ranges from €2000-€2200 net per month. Benefits include staff meals and accommodation.

🍴 "Torre & Friends" kicks off on March 6, 2025, at Torre di Fondazione Prada, featuring a gastronomic series celebrating collaboration between top chefs. The opening event presents a duo—Michelin-starred Federico Zanasi of Condividere in Turin and Lorenzo Lunghi of Torre—crafting a multisensory dining experience. Highlights include dishes like "oyster with herb curry" and "eel Wellington with Café de Paris zabaglione," accompanied by 1895 Coffee Designers by Lavazza's specialty coffee. This initiative aims to be a hub for culinary art and shared enjoyment.