Gestione alberghiera

🍴 In 2024, "La Corte degli Dei" restaurant, located in Palazzo Acampora, achieved notable success, earning places in Italy's top gastronomic guides such as Guida de La Repubblica, Gambero Rosso, and Mangia&Bevi de Il Mattino, and was recently reaffirmed in the prestigious Agenda 365. Giovanni Paone, descendant of the residence’s former owners, praised the collaboration with chef Vincenzo Guarino and emphasized continuous improvement through guest feedback and reviews.

🎄 During the holiday season, effective reservation management is crucial for hospitality success. To attract more customers, planning in advance, offering special deals, showcasing properties through high-quality visual content, leveraging social media, and ensuring a smooth pre-arrival experience are recommended. Utilizing automated messaging systems, online check-in options like Chekin, and upselling opportunities can enhance guest satisfaction and increase revenue. These strategies aim to make rentals stand out and provide a hassle-free holiday experience for guests.

🍹 Bellini, invented by Giuseppe Cipriani in 1948 at Harry’s Bar, Venice, joins the Italian sparkling cocktail lineup with Rossini, Tintoretto, and Puccini. Each cocktail features 100 ml of Prosecco and 50 ml of a fresh fruit puree or juice. The Bellini has a peach base, Rossini uses strawberries, Tintoretto uses pomegranate, and Puccini has a tangerine twist. Harry's Bar was declared a national monument in 2001.

🍴 Chef Marco Ambrosino leads Sustànza restaurant, located at Galleria Principe di Napoli, offering a unique winter menu with unconventional ingredients like artichoke, walnut oil, and pinecone. The menu features three tasting options: 5 courses (€100), 8 courses (€130), and 10 courses (€160), each with wine pairing options from 5 to 10 glasses. Dishes include a constantly renewing vegetable broth, broiled artichokes with black truffles, and oysters flavored with pasta wine and pine resin. Pastry Chef Federico Andreini contributes desserts like Sa scova santa and Mare clausum, which reflect Mediterranean traditions and human anthropology.

🍕 "Al Barattolo", a pizzeria in Trieste part of Restworld circuit, seeks 1 Pizzaiolo with minimum 2 years experience. Tasks include dough stretching, topping, and wood oven baking. Offers relocation assistance for housing (at candidate's expense). Position starts as fixed-term with potential for long-term employment; full-time hours with specific shifts, closed Tuesdays. Salary: €1600-€1800 net per month, based on experience.

🎓 Approaching 2025, innovative training methods in the luxury sector include experiential training and on-the-job coaching, focusing on practical skills and soft skills development. Experiential training engages trainees in role play activities, aiming to reflect concepts in their work environment, backed by theorists like John Dewey, Kurt Lewin, and David Kolb. On-the-job coaching provides immediate, personalized feedback to improve professional and behavioral skills. These methods enhance engagement, individual focus, and rapid feedback implementation, crucial for luxury hospitality's continuous evolution and customer satisfaction. Author: Martina Dalla Vedova, Marketing Manager of Hospite S.r.l.

🎄 Christmas 2024: 5.4 million Italians to dine out, spending €420 million, up 5.8% from 2023. Over 90,000 restaurants (68.6%) open, 2% increase from 66.2% last year. Average meal cost €78/person, options under €50 at 14.3% eateries. Children's menus at €30 in half of the establishments. Tourism also benefits with 20% of clientele being visitors. Positive outlook with a +30% balance of restaurateurs expecting a better Christmas.

📅 The 10th season of Sky Original's "4 Ristoranti" airs on December 22, hosted by Alessandro Borghese. Zucchetti, with a €2 billion turnover and 9,000 employees, partners to provide advanced software solutions for restaurants. Contestants compete in five categories with a final prize of a management software voucher from Zucchetti. Angelo Guaragni, Zucchetti Hospitality's CEO, emphasizes digitalization for restaurant management.

🍷 Gérard Bertrand, a pioneer of biodynamic viticulture, has expanded his family's small business into the leading wine-producing entity in Southern France, now owning 17 properties across the region's most esteemed terroirs. Today, the company cultivates 850 hectares biodynamically, ranging from high-altitude vineyards near the Pyrenees to the volcanic soils of Terrasses du Larzac and Mediterranean coasts. Clos d’Ora, a premium red from La Livienière, blends Syrah, Grenache, Mourvèdre, and Carignan from a single 9-hectare vineyard. Villa Soleilla, an Orange wine by Bertrand, received a 97/100 rating from Drink Business at the Global Orange Wine Masters 2024. Bertrand’s wines are imported and distributed in Italy by Ghilardi Selezioni of Bergamo.

🍲 Chef Daniele Arzilli of Ristorante Granace at Park Hotel Marinetta in Marina di Bibbona introduces a festive dish "Il Crudo: Tartare di Chianina e Maremmana e sashimi marinato di Scottona" that combines Tuscan tradition and innovation. Ingredients for two include 100g each of Chianina, Maremmana, and girello di manzo beef, plus olives taggiasche and more. The dish showcases ethical, high-quality Tuscan meats and is part of the hotel's culinary offerings, alongside three other restaurants and a wellness spa. Park Hotel Marinetta offers diverse accommodations and is steps away from the Etruscan Coast.