Gestione alberghiera

BAR, MIXOLOGY E COCKTAIL. Iain McPherson non è solo un nome chiave della mixology scozzese: è un alchimista del freddo, un imprenditore visionario che ha rivoluzionato il modo di concepire…

PROTAGONISTI – Il maestro gelatiere Vincenzo Iannacone, figura di spicco nel panorama della gelateria artigianale italiana, è stato ufficialmente nominato Ambasciatore del Gelato Artigianale nel Mondo. Il riconoscimento premia oltre…

RISTORAZIONE – L’ambizioso Chef Alessio Rossi ha saputo creare un’eccellenza gastronomica ad Arona, sul Lago Maggiore. In un suggestivo angolo di Montrigiasco, a breve distanza dalla statua di San Carlo di…

INDAGINI E RICERCHE – Il Rapporto sulla ristorazione, giunto alla tredicesima edizione, offre una panoramica sullo sviluppo del settore. Nonostante il rallentamento economico e un quadro geopolitico complesso, il 2024…

📈 From 2004 to 2024, Italy's workforce aged 15-34 dropped by 2 million, from 7.6 million to 5.5 million, while those over 50 doubled from 4.5 million to 9 million, according to the State General Accounting Department. In 2023, tourism had 1.4 million employees, a 31.3% increase over 10 years, with 26.8% foreigners and 52.3% women; 45.8% held temporary contracts, and 58.7% were over 40.

🏠 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.

🏨 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.

🏨 Hilton has been revolutionizing the hotel industry with dual-brand properties since the early 2000s, offering operational cost savings and the flexibility to cater to diverse demands. Now, Hilton boasts 125 dual-brand properties worldwide, which would rank as the company's eighth largest brand if standalone. Andrew Harp, brand leader at Tru by Hilton, highlights the potential of dual-brand hotels to provide guests with a more flexible stay experience through shared amenities and an extensive range of services.