Gestione alberghiera

🍽 Il primo trimestre del 2025 ha visto una riduzione dell'1% nel traffico della ristorazione europea, ma una crescita dell'1% nella spesa dei consumatori, secondo Circana Group. Le piattaforme digitali ora rappresentano il 7% del traffico totale con un incremento del 7%. Le vendite di bevande sono calate del 4%, con birra e liquori in calo rispettivamente dell'8,6% e dell'8,0%, influenzate dal nuovo codice della strada.

🍴 Chef Giacomo Sacchetto introduces new menus at Iris Ristorante in Verona, featuring the “Raccontami” and “Adriatico e dintorni” tasting paths. “Raccontami” includes local delicacies like Agnello del Monte Baldo, while “Adriatico e dintorni” emphasizes seafood with dishes like Capasanta and Risotto. Wine pairings by sommelier Andrea Puliga highlight regional and international selections. Prices: “Adriatico e dintorni” €160 (wine €80), “Raccontami” €140 (wine €65), with optional surprise courses at €170 (wine €95).

🥬 FelsineoVeg SB launched "Mopur® Crunch," a 100% plant-based, chicken-flavored product with high protein (26g per 80g package, 33% of content) and low saturated fat. Cooked quickly in a pan or air fryer, it's versatile for salads, poke, sandwiches, and wraps. Priced at €1.99 for an 80g single-serving package, it's available across major GDO retail chains and features a QR code for recipes. It uses a patented Italian cereal and legume flour process with natural sourdough.

🍴 Hotel Agostini in Bellaria Igea Marina (Rimini) is hiring a chef de rang for the upcoming summer season through Restworld. The ideal candidate must have at least 3 years of experience, language skills in French, German, and English, and be skilled in cafeteria service and customer management. Availability is required from May 23rd to the third Sunday in September for full-time shifts. A monthly net salary between €1,600 and €1,800 is offered, along with shared-room accommodation and meals. The job is open to all genders in compliance with laws 903/77 and 125/91.

🍸 Giacosa Firenze's new drink list, curated by F&B Manager Luca Manni and team members Antonino Sciortino, Mirko Maurello, and William Franci, pays homage to the iconic Negroni, invented by Conte Cammillo Negroni in the 1920s at the same location. The list features variations such as Negroni Giacosa, Negroni Throwing, and Negroni Meets Tradition, with unique interpretations like Negroni Colada and Cosmo Negroni. Additionally, Giacosa Creations offers innovative aperitifs and an Alcohol-Free Negroni. The venue, part of the Gruppo Valenza since 2019, aims to honor mixology traditions while providing a contemporary experience at its Via della Spada location in Florence.

🍞 Bauli's Pandorì transforms traditional pandoro into a snack format, available every day. The quality secret is the Lievito Madre Futura and carefully selected ingredients, ensuring a unique softness and taste. Pandorì comes in three varieties: Semplice (pandoro with honey and powdered sugar, 150g pack, €2.29), with Milk Cream filling (150g pack, €2.69), and with Cocoa Dough and Chocolate Cream filling (150g pack, €2.69). Perfect for breakfast or a daytime break.

🍕 Pizza chef Emanuele Riemma introduced "Quasi Cracco" at Palazzo Doglio's pizzeria in Cagliari, inspired by Carlo Cracco's 2002 recipe featuring marinated egg yolk. The pizza includes a mix of flavors with asparagus cream, wild asparagus, fior di latte from buffalo, bacon, summer black truffle, and thyme. The yolk is marinated for at least seven hours, a process echoing Japanese culinary culture. "Quasi Cracco" debuted in 2021 at the Maiori pizzeria opening and was sampled by Carlo Cracco himself.

🌿 Petra Segreta Resort & Spa, located in San Pantaleo, introduces an à la carte breakfast by Michelin-starred chef Enrico Bartolini, Luigi Bergeretto, and head chef Alessandro Menditto. The breakfast offers three tasting paths: La Dolce Italia, Terra d’Amare, and Il Nuraghe, blending sweet and savory flavors. Open to external guests by reservation, served at Il Fuoco Sacro restaurant or the patio. Menu includes fresh juices, homemade bread, seasonal fruits, organic eggs, local cheeses, and caviar, along with a variety of coffee options.

🏨 The Italian hotel sector remains crucial to the economy, according to Bernabò Bocca of Federalberghi. Italy boasts 32,194 hotels, over a million rooms, and 2.3 million beds. By 2023, 4 and 5-star hotels grew from 8.5% to 22% since 2000, while 3-star hotels rose to 55.2%. In 2024, hotel stays reached 283.6 million, up 3% from 2023. Foreign tourist spending rose by 6.2% in early 2025, with 44.5 million hotel stays in Q1 2025, down 1.8% from last year. Environmental sustainability and social media influence Italian vacation choices.

🍳 Interested parties for the management of a bar/restaurant and related services at the "Parco del Castello" must apply by 12:00 PM, May 20. The tender announcement concerns the selection of an operator for the yet-to-be-completed facilities within the municipal park. Further details can be found on the Clusone municipality website. *Please note that the provided article does not contain detailed statistical information, specific numbers, or extensive factual data other than the mentioned deadline and the subject of the tender. The emoji represents food and beverage services related to the bar/restaurant content of the article.*