Gestione alberghiera

📦 The Partoo study analyzed 1,580 Italian restaurant Google Business Profiles and over 1.7 million reviews, revealing a +24% increase in profile appearances in searches, a +2% rise in route requests, and a +14% boost in clicks to websites in the first half of 2024 compared to the first half of 2023. There was a 6% growth in response rate to reviews, with response time cut from 12 to 11 days, and a 103% increase in photo uploads. The average restaurant received 1,139 reviews, with McDonald's averaging 2,558 and Pizzium rated highest at 4.4 stars. Poke House, implementing Partoo in 2022, saw +182% in Google profile views and +147% in searches over six months.

🏦 Antonio Onorato founded Relegance, a collection of tailor-made five-star boutique hotels, including Palazzina Grassi with 25 rooms designed by Philippe Starck in Venice, and Rosapetra Spa Resort in Cortina d'Ampezzo. CFO Francesco Zuin emphasizes the importance of technological tools for efficiency and quality in hospitality, mentioning data control systems developed with partner Serenissima Informatica. The brand focuses on high service standards, detailed control, and luxury hospitality innovations with integrated technological solutions.

🎂 Con l'avvicinarsi delle feste natalizie in Italia, il maestro Gennaro Bottone si distingue mantenendo i prezzi del suo panettone al cioccolato invariati nonostante la crisi internazionale del cacao, che ha aumentato i costi del 12,5%. I suoi panettoni, realizzati con ingredienti come flavonoidi, epicatechina, lievito madre e burro italiano fresco di centrifuga, offrono benefici antistress. Per Natale 2024, Bottone propone tre varianti: Panettone al cioccolato classico, Gran Cioccolato e Cioccolato al latte e nocciole del Piemonte IGP, accompagnati da creme spalmabili artigianali.

📌 In the hospitality industry, transitioning from manager to leader is a pivotal career milestone. It involves not just task management but inspiring people, driving innovation, and creating value.

🍫 Ritter Sport, a family-owned company since 1912, is welcoming the coldest season with its Duo, Winter, and Vegan chocolate lines, using only 100% Certified Sustainable Cocoa since 2018. The Minimetro includes five tubes with 60 mini chocolate bars, featuring flavors like Smarties, marzipan, biscuit, hazelnuts, gianduia, milk, yogurt, and cornflakes. The Winter line introduces three new varieties including Winter Almond Mousse, Crunchy Creamy Winter, and Caramelized Almond. The Duo line, weighing 218 grams, combines flavors like hazelnut cream with cornflakes and cacao cream with macarons. The Vegan line offers Crunchy Whole Hazelnuts and Crunchy Almonds among others. Ritter Sport products are sold in over 100 countries, employing around 1,900 people and generating €565 million in 2023.

🍳 Joe Bastianich partners with Fògher, launching "Joe Bastianich x Fògher" outdoor kitchen line in January 2025. The limited edition model features a distinctive "Rèditage" finish on 316 stainless steel, extending 240 cm x 60 cm, with customizable options including snack bar and table with chairs. The FGB 750 FO barbecue centerpiece offers slow cooking and smoking capabilities, while the "Phobos®" patent ensures high durability. Available accessories include gas and induction hobs, retractable mixers, and wine fridges.

🍰 Vincenzo Santoro, founder of Pasticceria Martesana, passed away at 72 in Milan. Born in 1952, he moved to Milan during the economic boom and opened his pastry shop in 1966. His shop, especially known for panettone, became a reference for quality. Recognized internationally, Santoro received the "Ai Migliori Pasticcieri del Mondo" award in 2023 from Iginio Massari. His protégé Davide Comaschi won the World Chocolate Masters in 2013. Despite new partners in 2021, Santoro's legacy continues through multiple outlets in Milan and Como.

🍜 I Love Poke, the pioneer of Hawaiian poke in Italy, revamps its winter menu with customizable velvety soups, offering a base of either carrot and potato or broccoli and spinach. Customers can add a protein and topping, completing the dish with crunchy bread crostini. The menu also features three composed Top Velvutate: Chicken and Carrot, Vegan Strips and Feta, and Vegan Meatballs and Spinach. Rana Edwards, co-founder with a Master in Nutrition from Harvard, emphasizes the balance of macronutrients aligned with the Mediterranean Diet for a complete and healthy meal. I Love Poke, which opened its first store in Milan in October 2017, now boasts over 170 locations across Italy, focusing on healthy, sustainable, and nutrient-rich ingredients.

🍳 At the Hotel Ara Maris in Sorrento, Chef Alfonso Pepe offers a festive dish: Baccalà in Tempura with soft Potato Foam, Giardiniera, and Curly Endive. Ingredients for two include 200g desalted Cod, 50g each of Carrots, Corn, Peppers, Papacelle, Cauliflower, Broccoli, Fennel, Curly Endive, 200g Potatoes, and 50g Cream. For the batter: 50g Flour, 50g Cornstarch, 100g Sparkling Water. Brine consists of 50g Vinegar, 50g Lemon, 100g Water, and 30g Fine Salt. The dish represents tradition and innovation, capturing the essence of Christmas in Sorrento.

🍸 Skyline Rooftop Bar offers a Mixology Class every Saturday starting December 14, where participants can learn cocktail-making with Bar Manager Valentina Mircea. The one-hour class, costing €45 per person, teaches iconic drinks like the Negroni, Espresso Martini, and Stucky Storm. Classes are available for 2-10 people at 14:30 and bookings can be made via a dedicated link.