Gestione alberghiera

🏖️ In 2024, the tourism and restaurant sector emerged as the most dynamic in job offerings, according to an InfoJob survey of nearly 340,000 job postings. Tourism and restaurant roles accounted for 6% of the total, jumping from eighth to fifth in demand. The most sought-after positions were warehouse workers, room cleaners, drivers, and call center agents, with Lombardy, Veneto, and Emilia Romagna leading in regional demand, and Milan, Rome, and Turin being the top cities for job requests.

🍺 Since 1996, Baladin has focused on the aesthetics and content of its beer labels, with a distinctive style and font registered as "Baladin alphabet," designed by artist Mascia Avanzo. The pentagonal label shape, chosen for its resemblance to a circus tent, was suggested by a Piozzo-based graphic designer. The latest label design features a vintage yet contemporary look, with a white base, subtle gray floral patterns, and tactile relief printing. The new graphic design is applied to 75cl and 33cl bottles of beers like Isaac, Wayan, Soraya, Nora, Super, Super Bitter, Leön, Elixir, and L’IPPA. Baladin's labels have evolved over the years, with contributions from various collaborators and the latest update by the internal design team.

🍳 Longino & Cardenal, a catering and distribution company with over 30 years of experience, showcased their 2025 catalogue novelties at the annual Corporate Convention in Ville Ponti, Varese. The event discussed the evolution of catering over the past 30 years. They introduced Australian Wagyu beef from Pardoo with a marbling score up to 9+, and high-quality Japanese clams from MarConil, grown in "zone A" waters. Riccardo Uleri, the company's sole administrator, emphasized the distributor's role in today's market, aiming for high standards of taste, quality, and sustainability.

🏨 Over 50% of Italian hospitality businesses struggle to fill key roles like cleaners, receptionists, and chefs. Seasonal employment, lower wages by 15% compared to other sectors, and negative perceptions by younger generations exacerbate the labor shortage. Automation tools like Chekin can cut guest management tasks by 87%. Strategies include offering competitive salaries (e.g., €1,500/month for domestic workers in Lombardy), flexible work hours, and benefits. A Sicilian hotel reduced turnover by 30% after introducing childcare subsidies. Hoteliers are advised to embrace automation, improve staff skills, leverage new talent pools, invest in branding, and offer competitive benefits to thrive amidst the labor shortage. Chekin's tools help reduce administrative burdens, optimize cleaning processes, and enhance guest experience, with the potential to revolutionize hotel operations in Italy.

🍕 Pianeta Pizza at Alla Lampara, a historic pizzeria in Udine since 1978, featured in the second edition of the Identità Golose Guide for contemporary pizza and mixology. Managed by Raffaele and Fulvia Pizzoferro, it is known for a unique dough with 68% hydration and 24-hour leavening. Highlighted pizzas include Verticale di Margherita and ’Nduja e Miele. Alla Lampara also entered the Gambero Rosso's Pizzerie d'Italia Guide, earning one slice. Located at Via Anton Lazzaro Moro, 63 - Udine, contact: 04321740459.

🍷 Partesa, a leader in HoReCa channel services, expands its wine portfolio with over 130 producers and solidifies ties with high-end restaurants. Recently, it introduced California's Silver Oak and Philip Togni Winery to Italy. Silver Oak, founded in 1972, is known for its Cabernet Sauvignon and sustainability, being the first to achieve LEED Platinum certification. Philip Togni Winery was established in 1975 and is renowned for its Cabernet Sauvignon blend, including the Vinous 2024 Wine of the Year. Partesa also partners with JRE - Jeunes Restaurateurs d'Europe, chaired by Daniel Canzian, and Noi di Sala, supporting young culinary and hospitality talents. Operating for 36 years, Partesa now has 38 depots, employs around 1,000 people, and serves over 34,300 HoReCa clients. It's part of HEINEKEN Italy Group.

🍸 Corpse Reviver cocktails, originating in the mid-1800s, were intended as hangover cures. First mentioned in 1861 by "Punch" and first recipe in "The Gentleman’s Table Guide" in 1871, combining brandy and absinthe. The Criterion Reviver variant emerged in London in 1875. Harry Craddock's "The Savoy Cocktail Book" in 1930 popularized Corpse Reviver No. 1 & No. 2, the latter consisting of 30 ml each of gin, Cointreau, Lillet Blanc, and lime juice plus a drop of absinthe. Variations followed, including champagne-based and five versions in the "Café Royal Cocktail Book" 1937. Corpse Reviver No. 3 appeared in 1956's "Official Mixer’s Manual". These cocktails have featured in films like "The Thin Man" (1934), "Skyfall" (2012), and the TV series "Mad Men". Food pairings for Corpse Reviver No. 2 include oysters, seafood, and smoked salmon.

🔎 The mystery guest profession originated in the 1940s in the United States for monitoring retail performance and has gained popularity in Europe and Italy in recent decades. The Italian standard UNI 11312-1:2017 outlines guidelines for covert auditing, while UNI 11312-2:2022 defines the competencies of professionals. Despite no official registry for mystery guests in Italy, the role is often part-time, with the potential for substantial but not full-time earnings. Hospite's Academy started in spring 2020, emphasizing ethical engagement without guaranteeing future employment. Co-founders Michele Prete and Nicola Bolzan have authored a book on the profession.

📆 Horeca Expoforum's second edition will take place in Turin from March 16 to 18, 2025, at Lingotto Fiere. The Italian Ho.Re.Ca. sector consists of nearly 460,000 companies, with over 386,000 in catering. The event will host approximately 200 exhibitors, including Bob Robotics, Koppert Cress, and Panatè Glievitati. Horeca Job, a startup, achieved 6,000 registrations and facilitated 900 applications for 200 job offers. Bocuse d’Or 2025 Italian selection will be on March 18, with a chance to compete in Bocuse d’Or Europe 2027.

🍴 ERP systems in the restaurant sector manage orders, inventory, finances, and sales analysis to optimize daily operations and improve overall efficiency. Medium and large restaurants, particularly those with multiple locations or high transaction volumes, as well as growing businesses and event/catering companies, benefit from ERP adoption. Proper implementation of an ERP system can result in significant operational and strategic improvements for restaurants, reducing errors, managing staff, and enhancing customer feedback.