Gestione alberghiera

💼 Restworld is hiring an experienced waiter/waitress for Il Tempio del Gusto in Spoleto, offering gourmet cuisine. The ideal candidate should have at least 3 years of experience and be skilled at customer reception, table setting, and tech use. Responsibilities include dining area care and dish presentation, with a focus on upselling. The position is full-time, 5 days a week with split shifts, and aims for a permanent contract. Salaries range from €1,500 to €1,700 net per month. Career development and continuous training are available.

🍴 Direct response marketing targets customers with age and gender criteria to encourage immediate response. Strategies include targeted promotions during off-peak hours, personalized email and SMS campaigns, and time-limited offers. Customer segmentation by visit frequency, personal tastes, and acquisition channels enhances service. Technological tools include advanced management software, automated marketing systems, online booking platforms, and data analysis tools. Loyalty programs, exclusive events, and post-visit communications help retain customers. Restaurants need excellent food and solid customer relationships through targeted marketing and innovative tech.

🍺 At Beer&Food Attraction, Fabio Russo from HorecaTv interviews Marco Gandolfi of Barilla for Professionals, revealing new products for the Horeca industry. Success includes pretagliati hamburger buns and the single-serve Pan di Stelle pastry for growing hotel and B&B sectors. Healthy snack options, Crancine and Sfogline Pavesi, are also introduced. Additionally, Barilla fortifies its partnership with FIC by distributing a new line of professional kitchen ingredients: Addensami, Emulsionami, Agarami, and Staccami.

🏠 Identità Golose, a prominent event for high-end dining, celebrated its 20th anniversary in Milan from February 22-24. Surgital showcased its premium brand, Divine Creazioni®, offering high-quality, creative cuisine. The new Bottoni al Gambero Rosso was revealed, a product of two years of R&D, featuring Mediterranean Red Prawns. The event spanned three days, attracting starred chefs and lifestyle experts. Divine Creazioni® uses IQF technology to preserve quality, aiding chefs in high-level catering by reducing waste and preparation time.

🍹 Opened in October 2021, Naked Rimini is an all-day bar located opposite the University of Rimini, serving from coffee at 7 am to a more intimate tapas and cocktail atmosphere in the evening. Their unique Drinkini menu, updated every three to six months, features cocktails named after nightlife icons and priced from €6 for a Spritz to €12-14 for premium spirits. Non-alcoholic drinks are offered at an average price of €7. Focusing on sustainability, they creatively reduce waste by repurposing by-products, like turning leftover pear pulp into garnish. Their targeted clientele ranges from university students to mixology enthusiasts, tourists, and locals.

🍕 Simone De Gregorio, from La Bolla di Caserta, innovated with a Pastry Pizza menu in 2021, featuring the popular "Spicchio di assoluto di mela annurca" as its first dessert pizza. The pizzas, served in varieties without lactose or common allergens and with a gluten-free option, have a shelf life of 60 days and are cooked with a 210-gram dough base, slightly pierced, fried, frozen at -18 degrees, and finally baked at 350 degrees with sugar and cinnamon. This gourmet sweet pizza option has gained recognition from guides like Gambero Rosso and at events like SIGEP with 50 Top Pizza.

🍰 Chef Filippo Sinisgalli from Ristorante Zur Kaiserkron in Bolzano innovates with a dessert tortellino named "Ed è subito fiesta!" available until the spring equinox. Created with pastry chefs Marco Castronovi and Silvia Carozzo, the dessert is recommended for Carnival and blends the flavors of orange with dark chocolate and cocoa, providing a sensory experience. The restaurant's address is Piazza della Mostra, 1, and their contact number is 0471.028000.

🚿 The TIPS – Team Interassociativo Pulizie e Servizi, established on September 8, 2021, is developing a shared document aimed at the hotel industry to define clear operational standards and enhance the role of cleaning and sanitation companies. The document will consider technological innovations and address the needs of both small hotels and large chains by redefining operational methodologies and appropriate timings for cleaning tasks. A key focus will be on staff valorization through training and ensuring safe working conditions. The initiative also plans to introduce detailed specifications to support more balanced negotiations and define achievable requests and adequate work timings for the sector.

🍰 The iconic Italian snack Buondì Motta, over 70 years old, gets a Campanian twist by pastry chef Rocco Cannavino, a.k.a. Zio Rocco, with his new creation BAM (Buondì Angelo Motta). After seven months of perfecting the balance of taste, texture, and innovation, BAM offers a brioche dough enriched with double buffalo butter, hazelnut flour, and vanilla. This treat features a crunchy faux glaze of corn and hazelnut, caramelized Neapolitan fresella crumble, and a generous sprinkle of salted hazelnuts. BAM, served in its distinctive vegetable-based mold, is exclusively available at Zio Rocco’s Lab Stores in Naples and Pomigliano d’Arco.

🍰 Celebrating International Women's Day, Iginio Massari Alta Pasticceria unveils limited edition "Praline 8 Marzo" with flavors like white chocolate and limoncello ganache, and passion fruit, available in 9 or 16-piece boxes. "Gelatine 8 Marzo" also released, featuring Mimosa, Violet, and Rose flavors, sold in 9 or 16-piece boxes, both purchasable until sold out at iginiomassari.it and soon at physical locations.