Gestione alberghiera

🍴 APCI – Associazione Professionale Cuochi Italiani collaborates with Fiere di Parma, showcasing The Academy and Temporary Restaurant by APCI at Tuttofood. Located in Fiera (stand K023, padiglione 18) and in Brera's Ristorante Nabucco, these projects aim to connect quality, relationships, and international buyer dialogue. Guided by resident chefs Fabrizia Ventura and Andrea Azzarito, the events focus on interactive promotion of global culinary specialties. The Temporary Restaurant offers an immersive experience with a-la-carte menus and exclusive evenings, featuring the work of APCI Chef Lab's talented chefs.

📖 Casolaro, with over 150 years of experience in Horeca, partnered with In Cibum, a high-level gastronomic training school in Pontecagnano, Campania. The team delivered a lecture for future Horeca Account Managers, combining strategic aspects, commercial skills, and relational dynamics. This free training, funded by FORMA.TEMP, aims at real job integration. The Casolaro family, deeply rooted in the hospitality and catering supplies industry, also provides personalized consulting and one-to-one customer services.

🍝 Gruppo Fini, a Modena-based historic food company, showcases its lactose-free fresh pasta line at Tuttofood 2025, addressing 50% of Italians with lactose intolerance. Featuring stands like B 13 in Hall 4, visitors can taste Tortellini al prosciutto crudo (250g), Ravioli ricotta e spinaci (250g), and Ravioli mozzarella e pomodoro (250g). Le Conserve della Nonna offers Ragù di Tonno (190g), Sugo alla Norma (190g), and Caponata di Melanzane (200g). Award-winning fruit jams from 2019-2025 emphasize Italian fruits and sustainable practices. Gruppo Fini SpA, owned by Holding Carisma since 1912, now has over 100 employees and exports to 30 countries.

☕ The Specialty Coffee Association (SCA) stands for excellence in training, certification, and professional development in the quality coffee sector. In Italy, SCA Italy manages the association's training activities, including courses, a network of authorized trainers (AST), and national educational initiatives. From 2024, professionals can earn SCA Skills Diplomas in various industry areas by completing advanced courses in the Coffee Skills Program (CSP), Coffee Sustainability Program, and Coffee Technicians Program. Diplomas available are Café Diploma, Roastery Diploma, Coffee Trade Diploma, and Sustainable Coffee Diploma. The CSP offers six modules at three levels (Foundation, Intermediate, Professional). The Coffee Sustainability Program includes three levels, incorporating projects, case studies, and discussions. The Coffee Technicians Program has six modules, combining theory and practice with recognized certifications. A new course, Coffee Value Assessment (CVA), was introduced in 2024 for sensory analysis professionals. SCA Italy also offers immersive experiences in coffee-origin countries, with "Coffee Routes – Brazil" from July 6-12, 2025, providing hands-on learning in Carmo de Minas. Reservations for the Brazil trip are open until April 30.

💾 Hotel management control is vital for profitability, optimizing resources, and data-driven decisions in the competitive hospitality industry. It involves systematic planning, monitoring, analysis, and adjusting operations to achieve financial and operational goals. Key components include detailed budgets, monitoring KPIs like RevPAR, GOPPAR, CPOR, ADR, occupancy rates, and CSAT, and using the USALI method for standardized reporting. Tools like Chekin can automate data collection and guest management, improving efficiency and upselling strategies. Establishing a management control calendar and training department heads are also recommended for a successful management system.

🍖 Since 2019, Il Mannarino, founded by Gianmarco Venuto and Filippo Sironi, has redefined neighborhood butcheries, offering a multichannel experience where customers purchase meat at the counter or enjoy it in the restaurant. They provide a €13 business lunch Monday to Friday and deliver across Italy through their online butchery. The brand boasts 18 outlets across cities like Milan and Turin, operates 7 days a week, and upholds animal welfare through its "Farm to Fork" aligned Discipline.

🏖 In February 2025, Italy's tourism sector records a significant employment boost with 315,000 more jobs compared to the previous year. Women play a crucial role, with an increase of 84,000 employed females between January and February 2025, according to ISTAT data. For more information, visit www.istat.it.

🍴 Chef Giancarlo Perbellini of the three-Michelin-starred "Casa Perbellini 12 Apostoli" in Verona has decided that starting May 1st, the restaurant will close from Saturday evening to Monday to enhance staff well-being and work-life balance. This strategic decision addresses high industry turnover by valuing personal time, potentially retaining talent, and demonstrating a commitment to both human and economic investments in employee welfare. This move signals a shift towards sustainable work environments in high-end gastronomy.

🍎 Yoga introduces functional fruit juice "Yoga FRUIT PRO 20 g" with 20 grams of protein per serving, high vitamin C content, and no added sugars, tailored for health-conscious consumers and fitness enthusiasts. Available in ACE and Pineapple flavors, in 250 ml cheerpacks with resealable caps, targeting young and adult sports and wellness community. Official launch in April 2025, to be sold in GDO, Horeca, and Vending channels.

🍴 Chef Francesco Manograsso redefines the gastronomic vision of Il Grifone, the fine dining restaurant at Palazzo di Varignana, with three tasting menus: Mare (Sea), Terra (Land), and Orto (Garden). These menus emphasize products grown on the estate, ethical and sustainable meat from adult animals, and wild-caught fish from the Adriatic Sea, highlighting local suppliers. Dishes feature prime ingredients and conscious transformation, like "Romagna mia," "Sugo della tradizione racchiuso in ravioli," and "Coniglio al tartufo nero." Manograsso focuses on techniques like drying, fermentation, and low-temperature cooking to enhance nutritional qualities and reduce waste, presenting ingredients in various forms and textures. The menu at Il Grifone celebrates vegetables, ethical sourcing, and creativity.