Gestione alberghiera

📆 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.

🍚 At the latest Sigep event, Fabio Russo interviewed Master Pastry Chef Luigi Biasetto at the Oleificio Zucchi stand, discussing "Il Fritturista," a dedicated professional fryer oil. Biasetto emphasized the importance of using the right oil for healthy frying and praised "Il Fritturista" for reducing odors, being high oleic, and having excellent frying stability without altering taste. The interview showcases Oleificio Zucchi's product for professionals in cooking and pastry applications.

🍦 Tonitto 1939, an Italian leader in sorbet, no-added-sugar ice cream, and specialties like High Protein and Vegan, launched new ice cream flavors Panmoro Bauli and Croissant al pistacchio Bauli in collaboration with Bauli of Verona. The project started in 2024, following successes like Panettone, Pandoro, and Apricot Croissant flavored ice creams. Based in Genoa and exporting to over 30 countries, Tonitto 1939 targets the GDO market with these exclusive flavors, blending tradition and innovation. Panmoro Bauli features chocolate ice cream with cocoa cake pieces, while Croissant al pistacchio Bauli combines croissant-flavored ice cream with pistachio paste, capitalizing on trending pistachio in the ice cream sector.

🍸 Sips in Barcelona, after being named the best bar in the world in 2023, experienced a 20% increase in patronage. Italy's mixology scene has soared in the last 15 years, reflected in international rankings and local guides like BlueBlazer, which grew from 100 listings to nearly 400. New establishments like Moebius Milano and Sentaku Izakaya of Bologna are gaining recognition, while the Drink Kong in Rome holds the title of Italy's best bar, ranking 38th in the World's 50 Best Bars and 20th in the Top 500 Bars. Italian cocktail bars are known for high quality, even in smaller provinces, as shown by Cinquanta Spirito Italiano in Pagani. With a focus on sustainability, craftsmanship, and innovation, Italian mixology is evolving into an art form.

🎓 Obicà Mozzarella Bar, founded in Rome in 2004, partners with MobieTrain for their new program, Obicademy, aiming to enhance employee performance and reinforce corporate identity using microlearning and gamification. Initially available to Italian market employees, plans to extend to UK, USA, and France are underway. MobieTrain is also used by Pizzium, Grom, Timberland, North Face, and Vans. Obicademy is a key project for the group in 2025.

🍰 Maestro Pasticcere Luigi Biasetto became Brand Ambassador for Molino Grassi as announced at Sigep 2025. They aim to redefine the relationship between pastry professionals and a key ingredient, flour, focusing on functional, effective flours that cater to artisans' needs beyond traditional "strong flours." The partnership underlines Molino Grassi's commitment to innovation, tradition, and quality in professional-grade flours, reinforcing their strategic partnership with pastry artisans. Luigi Biasetto, World Pastry Cup winner in 1997, opened Pasticceria Biasetto in Padua in 1998, demonstrating how technology integrated with craftsmanship leads to success.

🍕 Emanuele Riemma, a pizzaiolo from Pizzeria Maiori in Cagliari, participated in SIGEP World 2025 in Rimini, showcasing a blend of tradition, innovation, and sustainability. Riemma presented advanced fermentation techniques and high-quality ingredients, featuring a pizza with an 85% hydrated dough, yellow tomato base, dry sausage, raw sheep milk cheese, and Mediterranean herb oil. His "Metodo Riemma" focuses on highly digestible bases, reducing waste and promoting environmental and food sustainability. At SIGEP, he demonstrated pizza's evolution into a versatile culinary product.

🍸 The Long Island Iced Tea's Prohibition-era origin story is debunked, revealing its true creation by Robert "Butt" Rosebud at Oak Beach Inn, Long Island in 1972. The Rusty Nail cocktail, despite tales linking it to Prince Charles Edward Stuart in 1746, was actually conceived at the 1937 British Industries Fair and gained fame at New York's 21 Club in the 1950s and '60s. The Invisibile cocktail, associated with 1980s Rimini nightlife, lacks an official creator but gained popularity in 1990s discos for its high alcohol content.

🏠 Giuseppe Roscioli of Federalberghi Roma and Angelo Sticchi Damiani of Automobile Club d’Italia signed an agreement for special conditions for Aci and Aci Storico members booking stays in Rome through www.roma.italyhotels.it until 2027. The partnership aims to satisfy over one million Aci members across Italy and increase visibility for local hotels. Participating hotels offering discounts will be listed on the booking portal, which is also accessible via www.aci.it and www.clubacistorico.it.