Podcasts about horeca

La granita smette di essere solo un prodotto per bambini. Natfood presenta la linea rinnovata di granite in polvere Happy Puppy, completamente riformulata per rispondere alle evoluzioni del mercato Horeca e alle nuove abitudini di consumo estive. La proposta si rivolge oggi a un pubblico trasversale — giovani adulti, locali serali, cocktail bar — con sei gusti contemporanei: cola, fragola, limone, mandorla, menta e lampone blu, disponibili in busta da 700 g o in bottiglia da 500 ml.

Cocktail sour (categoria di drink composti da un distillato, limone e un dolcificante) elegante e senza tempo, caratterizzato da un perfetto equilibrio tra cognac, triple sec e succo di limone, il Sidecar è un grande classico della miscelazione internazionale ancora attualissimo a oltre un secolo dalla nascita. E infatti, secondo l'annuale classifica stilata da Drinks International, nel 2026 è ancora fra i 50 più venduti nei migliori bar del mondo.

Slovensko má do decembra 2026 implementovať smernicu EÚ o platformovej práci. To, ako sa k tomu postaví, ovplyvní nielen tisíce kuriérov, ale aj státisíce zákazníkov, lokálnych podnikateľov a celé regióny. Deväťdesiatštyri percent partnerských kuriérov Woltu uprednostňuje spoluprácu na báze nezávislej činnosti pred klasickým zamestnaneckým pomerom. Nie preto, že nemajú na výber ,ale preto, že flexibilita im umožňuje kombinovať doručovanie s inými záväzkami. Väčšinu tvoria študenti a ľudia s inou prácou, v priemere pracujú deväť hodín týždenne. „Svet nie je čiernobiely - zamestnaný so všetkými ochranami a živnostník bez ochrán. Snažíme sa ukázať, že flexibilita, ochrana a pravidlá môžu ísť ruka v ruke," hovorí Veronika Bush, manažérka verejnej politiky Wolt pre strednú a východnú Európu zo spoločnosti Wolt.  Rekvalifikácia kuriérov na zamestnancov by podľa čísel z prieskumu zverejneného Republikovou úniou zamestnávateľov zdražela doručovanie o 15 až 20 percent, znížila dopyt o 8 až 24 percent a sektor HORECA by mohol stratiť 19 až 56 miliónov eur ročne. Viac podrobností si vypočujete v podcaste.

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suzan en freek / paus leo xiv / ai / zomervakantie / droneshowProductie: Meer van ditMuziek: Keez GroentemanWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: adverteren@bienmedia.nl Hosted on Acast. See acast.com/privacy for more information.

Linia Chillwave Lowcaf — kawa z obniżoną zawartością kofeiny, stworzona z myślą o zimnych parzeniach i leniwych, ciepłych dniach. Jak to działa i skąd ten pomysł? Zapraszam do rozmowy z Markiem Witakiem, Head of Academy w HAYB.Z podcastu dowiesz się:Skąd wziął się pomysł na Chillwave Lowcaf?Jak powstaje blend z kawy bezkofeinowej i kofeinowej?Dlaczego decaf nie jest już „kawą dla ludzi, którym szkodzi espresso"?Co tak naprawdę wybierają kursanci podczas ślepego cuppingu?Linki:Strona domowaInstagram | X/TwitterNewsletter „Bo czemu nie?”Gość: Marek WitakChillwave Lowcaf w HAYBNowe badania na temat wpływu kawy na stres i jelitaPartnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:12) INTRO(00:00:45) Wstępniak – poznajcie Marka(00:06:30) Weź to na spokojnie – na chillu(00:15:12) Czasy Zero, czasy Slow(00:19:32) Za kulisami szkoleń Marka(00:31:09) A co z HoReCą?(00:33:06) Dla kogo jest HAYB Academy?

Dirección y Comité de los autobuses Comes se reúnen a las 9,30 para tratar de cerrar un acuerdo que evite más dias de huelga. Hoy hay convocada huelga en educación infantil de 0 a 3 años, por los sindicatos, que reclaman entre otras cosas, bajar las ratios. Con un 93% de reservas, Horeca prevé lleno en los hoteles de Jerez, este fin de semana, si la lluvia no lo impide. En El Puerto, Salud investiga un posible brote de salmonelosis en la feria con 16 afectados, ninguno grave.Y en el tiempo de entrevista hablamos con Ángel Barroso, doctor en Ecología, sobre los vertidos al estuario del Guadalquivir, contra los que hay convocada una manifestación este sábado en Sanlúcar de Barrameda. Escuchar audio

Rozmawiam z Krzychem Baraboszem i Asią Brzezińską-Wajdą z Hard Beans o tym, jak palarnia speciality z Opola staje się firmą technologiczną oraz liderem w dziedzinie przyspieszonej ekstrakcji cold brew i automatów z zimną kawą, herbatą oraz koktajlami.Mają jeszcze większe plany, a w tym odcinku kawa leje się z kranu. Dosłownie!Linki:Strona domowaInstagram | X/TwitterNewsletter „Bo czemu nie?”HardtrankBaby HardtankBaby Hardtank Nitro SetHardtank 20 Cold Brew Coffee MakerHardtap#018 - Jak i dlaczego smak kawy się zmienia? Krzysztof BaraboszPartnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!) – współpraca płatna.- Hard Beans – współpraca płatna.Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:00) PARTNERZY + INTRO(00:00:52) Wstępniak i nowe głosy(00:05:02) Jak połączyć kawę i technologię?(00:14:45) Rynek RTD(00:27:40) Hardtap (Kawa jako usługa?)(00:37:31) Hard Beans na świecie(00:50:36) Co dalej?

Tutto parte nel 2015, quando prende forma l'idea di una Cocktail Week a Nuova Delhi come leva per far crescere in India una cultura del bere più matura e più connessa agli standard internazionali, di pari passo con l'ascesa del Paese fra le grandi potenze economiche mondiali. A raccontarlo è Archit Singhal, presidente della India Bartenders' Guild (IBG), tra i promotori dell'evento. "Il modello cui mi sono ispirato era quello di associazioni come la USBG: non solo appuntamenti di richiamo, ma un'infrastruttura capace di dare continuità, rappresentanza e prospettiva al settore", chiarisce.

Secondo l'autorevole Guardian, l'Hugo sarà il cocktail dell'estate 2026 nel Regno Unito, surclassando l'Aperol Spritz. Dalle nostre parti, questa particolare variante dello Spritz a base di liquore di fiori di sambuco è invece ben conosciuta da diversi anni, a dispetto della sua giovane età: la sua storia inizia infatti poco più di vent'anni fa. Scopriamola, quindi, insieme con la ricetta e gli abbinamenti perfetti con questo drink estivo italiano.

Da una torrefazione di famiglia degli anni Cinquanta alle piantagioni dell'Honduras, passando per una cialda da 10 grammi che cambia le regole del gioco. Sandro Bonacchi racconta come lui e il fratello Samuele hanno costruito un progetto originale nel panorama del caffè che può davvero rivoluzionare il piacere dell'espresso.  Partiamo dall'inizio. Come nasce Fratelli Bonacchi? Nasce da una torrefazione di famiglia a Quarrata, in provincia di Pistoia, dove siamo ancora oggi con il nostro punto vendita e microroastery. Samuele, a 24 anni, parte in questa avventura con la sfrontatezza del giovane, io entro nel 2000 e iniziano a separarci gli ambiti di azione: Samuele si occupa della tostatura, io della parte sensoriale e degli assaggi.

Acqua Minerale Calizzano si presenta a Vinitaly 2026 con un doppio annuncio: la partnership strategica con 5-Hats brand agency per l'espansione sui mercati esteri e una serie di novità di prodotto che consolidano il posizionamento premium dell'azienda nel canale Horeca. La collaborazione con 5-Hats — agenzia specializzata nel supporto alle imprese F&B nell'internazionalizzazione attraverso il modello "Swipe Business", che integra analisi di mercato e strategie mirate — segna un passaggio significativo nel percorso di crescita dell'azienda ligure, giunta alla terza generazione di gestione familiare 100% italiana. «Riteniamo che la partnership con Acqua Calizzano assuma oggi un valore strategico di primaria importanza», dichiara Andrea Pilotti, Amministratore Delegato di 5-Hats. Il sodalizio sarà presentato anche sul mercato indiano nella settimana successiva a Vinitaly, in occasione di un evento organizzato dall'importatore locale.

BAR & WINE - Sfogliare il Libro di Casa del 1949 non significa solo recuperare ricette e consigli pratici del post guerra. Significa anche proiettarsi in un'Italia provata economicamente e impegnata a riorganizzare la vita quotidiana. Pubblicato da Ed. Domus al prezzo di 500 lire, questa agenda per le massaie è quindi molto di più di un semplice ricettario: rapporto con il risparmio, il ruolo attribuito alle donne, il valore dell'ospitalità e l'idea di modernità che si andava costruendo nel dopoguerra.

BAR & WINE - Il 2026, per il massimo esperto di Negroni al mondo, è un anno speciale: festeggia cinquant'anni di carriera e, dopo l'estate, andrà in pensione. O almeno in parte, perché per Luca Picchi la voglia di fare non si è affatto spenta. Accanto ai progetti, c'è anche una felicità privata che rivendica con semplicità: oggi si dice contento soprattutto perché è innamorato, da dieci anni, della stessa donna. Da qui parte una conversazione che tocca premi, locali, accoglienza, tecnica, giovani generazioni e futuro del mestiere.

Nel panorama del beverage professionale, il mercato sta vivendo una trasformazione significativa. I consumatori richiedono sempre più prodotti naturali, autentici e di elevata qualità, mentre gli operatori del settore — baristi e gestori di locali — necessitano di soluzioni rapide da servire, semplici da gestire e con margini economici chiari e controllabili. È proprio dall'incontro tra queste due esigenze che nasce Sipfruit, una soluzione innovativa sviluppata per il mondo dell'Horeca.

Non ama l'idea del successo improvviso, e forse è proprio questo a raccontarla meglio. La vittoria di Valentina Sala alla 30ª edizione di Lady Drink, nella categoria Long Drink, non arriva come un colpo di fortuna, ma come il punto d'approdo di un percorso fatto di lavoro, sacrifici e crescita lenta. Nata a Pordenone 41 anni fa, cresciuta in Puglia e oggi a Pescara, Sala ha costruito la propria identità professionale attraversando mondi diversi, prima nell'accoglienza e nella ristorazione, poi nel bartending. In questa intervista parla di tecnica e intuizione, di ospitalità e competizioni, ma anche di una questione ancora aperta per molte donne: come conciliare il lavoro con il desiderio di una vita personale piena.

Afl. 54 | Emoties lopen hoog op door verdwijnen Amsterdamse bus-, metro- en tramlijnen | Klaar met dure horeca: de stad snakt naar budgetproof adressen | Amsterdam werd precies 25 jaar geleden wereldnieuws | Wat mag je dit festivalseizoen niet missen? | En alles wat ons verder nog als Amsterdamse journalisten opviel Vragen of opmerkingen?App: 06 27 19 33 64Mail: podcast@parool.nl Meer lezen? Mara Grimm recenseert elke maand een diner onder de 50 euro: ‘De stad snakt naar dit soort adressen’ De gerechten van Café Warung Pas zijn superauthentiek en – niet onbelangrijk – bijzonder betaalbaar (9) Gert en Dolf trouwden 25 jaar geleden als eerste koppel van gelijk geslacht ter wereld: Als ik toen wist dat er zoveel pers was, had ik waarschijnlijk nee gezegd’ Ruim 40 procent scholieren ziet lhbtq’s niet als gelijkwaardig aan hetero’s Scholier Olivia (14): ‘Ik ga elke dag op mijn fatbike door het Vondelpark omdat het veiliger is, maar word blijkbaar als overlastgever gezien’ Bus 35 verdwijnt en dat doet Tuindorp Oostzaan het ergste vrezen: ‘Hier is geen chocola van te maken’ Mee met tram 3, die straks na 124 jaar niet meer rijdt: ‘Waarom moet alles de hele tijd veranderen?’ GRATIS abonnement voor studenten vind je hier Gemaakt door:Presentatie: Tim Wagemakers, Hannah Stöve en Raounak KhaddariGastverslaggever: Marc KruyswijkGouden tip: Jesper RoeleProductie en montage: Verena VerhoevenInterview Amsterdammers: Jenne van der WeesMuziek: Ard KokSee omnystudio.com/listener for privacy information.

Le vecchie vigne sono state a lungo una presenza silenziosa del paesaggio viticolo: appezzamenti marginali, spesso difficili da lavorare, poco allineati alle logiche della produttività contemporanea. Eppure, proprio in questa marginalità, hanno conservato una densità agricola, genetica e culturale che oggi torna al centro della riflessione sul vino.Negli ultimi anni qualcosa è cambiato. Non tanto nella natura di queste vigne, quanto nello sguardo che il sistema ha iniziato a posare su di esse. Da residuo del passato a risorsa da riconoscere, da conservare e, sempre più, da raccontare. Un passaggio che non avviene spontaneamente, ma attraverso strumenti, linguaggi e processi di codifica.

Fra i cocktail più antichi in assoluto e considerato un simbolo della città di New Orleans, come molti classici delle origini della miscelazione il Sazerac è stato riscoperto in anni relativamente recenti dopo un lungo periodo di oblio. Un perfetto equilibrio di cognac (o whiskey), acqua, zucchero e bitter (Peychaud e assenzio) per un drink semplice e complesso al tempo stesso.

Per lungo tempo il vetro ha definito il modo in cui il vino si presenta, si conserva, si trasporta e soprattutto si percepisce, una grammatica che oggi inizia ad incrinarsi per una pressione combinata: sostenibilità, logistica, nuove occasioni di consumo, formati più piccoli, contesti meno ritualizzati rendono il packaging una variabile sempre più strategica, spogliandolo dalla dimensione di mero dettaglio tecnico e generando pressioni per l'individuazione di alternative performanti.

Nel panorama della proposta Horeca, sempre più orientata a efficienza, qualità dell'offerta e capacità di adattamento, la gestione della materia prima si conferma una leva strategica per la competitività. In particolare, nella ristorazione moderna, dove volumi, continuità di servizio e controllo dei costi sono fattori chiave, il surgelato ittico di qualità si sta affermando come scelta strategica, capace di coniugare performance operative e valore gastronomico. In questo scenario si inserisce Panapesca, realtà italiana con oltre 50 anni di esperienza nel settore del pesce surgelato, che ha costruito un modello integrato capace di coniugare approvvigionamento globale, controllo di filiera e supporto concreto ai professionisti della ristorazione.

La gestione professionale di un'attività che abbia a che fare col settore alimentare non può prescindere da una vigilanza costante sui rischi biologici e chimici che potrebbero compromettere la salubrità delle preparazioni. Garantire standard elevati non è solo un adempimento burocratico, ma il pilastro su cui poggia la credibilità di ogni impresa. In un mercato dove la fiducia del consumatore è legata al rigore igienico, mantenere i locali decontaminati diventa un fattore competitivo essenziale. Per operare nel rispetto delle regole e tutelare la salute pubblica, risulta fondamentale adottare protocolli chiari e avvalersi di strumentazioni specifiche; per tale ragione, chi coordina laboratori di produzione spesso acquista detergenti professionali HACCP da Ingrosso Pulizie o fornitori simili, assicurandosi formulazioni certificate e idonee al contatto con le superfici alimentari.

Il 27 e 28 marzo 2026, il Flagship Store di Cimbali Group in Via Forcella 7 a Milano ospita Grind Chronicles, un appuntamento inedito nel panorama del settore: due giorni interamente dedicati alla macinatura del caffè, con workshop, degustazioni, masterclass e incontri con professionisti del mondo coffee.

Hoe werk je efficiënter in een sector met personeelstekort en hoge druk? En welke rol speelt technologie in de toekomst van horeca en recreatie? In deze aflevering van LeisureTalk gaat host Richard Otten in gesprek met Joost Stellink van Eijsink. Eijsink ontwikkelt kassasystemen en digitale oplossingen voor horeca en recreatiebedrijven. Het gesprek gaat over de snelle digitalisering van de sector. Van bestellen en betalen tot datagedreven werken en procesoptimalisatie. Joost deelt hoe technologie ondernemers helpt om slimmer te werken, kosten te verlagen en de gastbeleving te verbeteren. Ook komt de praktijk aan bod. Wat werkt wel en wat niet. En hoe ondernemers stap voor stap kunnen digitaliseren zonder het overzicht te verliezen. Voor wie is deze aflevering interessant • Horecaondernemers en managers • Eigenaren van recreatiebedrijven en vakantieparken • Professionals in operations en bedrijfsvoering • Leveranciers en adviseurs in hospitality technologie • Ondernemers die willen digitaliseren en efficiënter werken Wat je hoort in deze aflevering • Hoe kassasystemen zijn veranderd van afrekenen naar totaaloplossing • Waarom data steeds belangrijker wordt in de bedrijfsvoering • Hoe technologie helpt bij personeelstekort en efficiëntie • Praktische stappen om te starten met digitalisering • Trends en ontwikkelingen in hospitality technologie “Digitalisering is geen doel op zich, maar een middel om beter te ondernemen.” Over LeisureTalk Wil je meer weten over ons en wat we doen in de wereld van leisure, recreatie, toerisme en vrije tijd? Bekijk dan de website: www.leisuretalk.nl. Volg ons ook op LinkedIn of stuur ons een mail. LeisureTalk is dé podcast over toerisme, recreatie en vrije tijd. Elke aflevering gaan we de diepte in met een bijzondere gast. We ontleden trends, bespreken ontwikkelingen en onderzoeken ondernemerslessen. LeisureTalk bezorgt je een uniek perspectief op ons vakgebied. LeisureTalk.nl kan niet gemaakt worden zonder de steun van onze partners: LeisureTalk.nl kan niet gemaakt worden zonder de steun van onze partners: Ginder Ginder is een bureau dat werkt aan een vrijetijdseconomie die bijdraagt aan sterke steden en dorpen. Ze helpen overheden en organisaties bij complexe ruimtelijke vraagstukken rondom recreatie, toerisme en leefomgeving, met oog voor de plek én de mensen die er gebruik van maken. HISWA-RECRON HISWA-RECRON is de branchevereniging voor ondernemers in watersport, recreatie en toerisme. Ze ondersteunen ondernemers met kennis, belangenbehartiging en praktische ondersteuning, zodat zij hun bedrijf toekomstbestendig kunnen ontwikkelen. Eijsink Eijsink is leverancier van producten en oplossingen voor campings, vakantieparken en andere recreatiebedrijven. Met een breed assortiment en kennis van de sector helpen zij ondernemers bij het verbeteren van gastcomfort en dagelijkse bedrijfsvoering. Camping Comfort Camping Comfort ontwikkelt en levert praktische voorzieningen voor campings en vakantieparken. Hun oplossingen zijn gericht op comfort, gebruiksgemak en duurzaamheid, met als doel het verblijf van gasten zo prettig mogelijk te maken. Qenner Qenner ontwikkelt technische oplossingen en producten voor de recreatiemarkt. Ze richten zich op slimme, betrouwbare toepassingen die recreatieondernemers ondersteunen in hun dagelijkse praktijk en bijdragen aan een betere gastbeleving. Productie: Tessa Langedijk Montage: Menno Warnaar (Fime Productions) Muziek: MOJO by tubebackr — Creative Commons — CC BY-ND 3.0 Free Download / Stream: Audio Library

W nowym odcinku podcastu „Kawa. Bo czemu nie?” pod lupę bierzemy ziarna – i to dosłownie! Jola Czermińska z 88 GRAINES i Dawid Zadara zabiorą Cię za kulisy kontroli jakości kawy – od plantacji, przez palarnię, aż po paczkę Twojej ulubionej kawy.Z podcastu dowiesz się:Jak wygląda kontrola jakości kawy?Dlaczego logistyka odgrywa w tym procesie ogromne znaczenie?Jak, kiedy i gdzie powstają defekty w kawie oraz które z nich możemy identyfikować podczas kontroli?Linki:Strona domowaInstagram | X/TwitterNewsletter „Bo czemu nie?”Goście: Jola Czermińska oraz Dawid ZadaraOdcinek #022 – Dlaczego kawa drożeje?Blog Christophera FeranaPartnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:11) INTRO(00:00:44) Wstępniak(00:03:54) Kontrola jakości kawy – początki(00:17:08) Kontrola jakości kawy – palarnia(00:25:59) Logistyka i powtarzalność(00:31:16) Defekty(00:45:27) Czy AI obniży ceny kawy?(00:47:34) Wyzwania rynku w 2026 roku

C'è una nuova etichetta che si muove tra le onde del Mediterraneo e le luci delle discoteche balcaniche, pronta a fare il salto verso il mercato italiano. Si chiama Medusa Gin ed è il progetto di Michele Calzolari, imprenditore italiano originario di Massa Carrara, oggi diviso tra Tirana e la costa, che ha deciso di trasformare un'intuizione in un brand dal respiro internazionale.

 A Splash Bari, Gruppo Montenegro ha scelto di alzare il livello della propria presenza con un investimento più ampio rispetto all'edizione precedente, sia sul piano espositivo sia su quello delle attivazioni sul territorio. A raccontare obiettivi e visione è Marta Fabiani, PR & Events Manager del Gruppo Montenegro, figura che oggi segue la parte di PR, eventi e trade advocacy per l'azienda, dopo un percorso iniziato come consulente per l'estero e poi evoluto in un ruolo trasversale tra mercato italiano e internazionale.

La tendenza no alcol non è un'alternativa ai drink alcolici, ma li affianca in nome dell'inclusività: l'importante è bere assieme. Il tracollo delle esportazioni di distillati Usa: così Trump affossa l'industria americana. Campari cambia Aperol per la prima volta dal 1919. Le notizie della settimana dai media internazionali sul mondo di drink e spirit.

Stop alla corsa ossessiva ai premi internazionali. Secondo Fabio Bacchi, deus ex machina del Roma Bar Show, il mondo del bartending rischia di smarrire il suo ingrediente più prezioso: l'essere umano. In questa intervista senza filtri rilasciata a Splash, Bacchi mette a nudo le fragilità di un settore tecnicamente impeccabile, ma spesso sordo alle richieste del cliente, e traccia la rotta tra l'evoluzione del business e il fascino senza tempo dell'accoglienza “vecchia scuola”.

Proviamo a mettere in fila i fatti, perché la questione è meno banale di quanto possa sembrare in una distratta chiacchiera da aperitivo e ci riporta a una data precisa: 1856. È l'anno in cui, allo stato attuale delle fonti, compare in un documento a stampa una delle prime attestazioni note del termine “mixologist”. Siamo nel 2026 e ricorrono dunque 170 anni da quella comparsa. Non si tratta soltanto di un vezzo linguistico o di una delle etichette che oggi usiamo per dare tono ai locali alla moda di Milano o New York. Quella parola può essere letta come il segnale di una trasformazione già in corso: il passaggio dall'oste che versa da bere al professionista che unisce tecnica, manualità e creatività. In questo senso, il termine intercetta uno snodo decisivo nell'evoluzione del bancone moderno.

Ci sono circa duecentoventi anni – grosso modo tra la fine del Settecento e i primi decenni dell'Ottocento – che cambiano per sempre il modo in cui il mondo beve. È in questo arco di tempo che prende forma il cocktail moderno. Non come lo immaginiamo oggi, con shaker lucidi e banconi rétro, ma in un contesto molto più essenziale: taverne, strade commerciali, viaggiatori infreddoliti e giornali curiosi di capire cosa fosse quella nuova miscela che stava conquistando l'America.

Vandaag vrijdag 6 Maart, is Robbert Overmeer bij ons te gast. Robert komt oorspronkelijk uit de omgeving van Aerdenhout en Haarlem, waar hij een nogal afwisselende carrière had in de Horeca van de regio aldaar. Een van de hoogtepunten was, volgens eigen zeggen dan, het horecamanagement van het Theater Caprera, het befaamde openluchttheater op het kopje van Bloemendaal… Wie kent het niet ! Nu is Robert al geruime tijd aanwezig in Het Gooische, ……..met name Laren. En daar is hij sinds 2024 voorzitter van DORPSFONDS BIJZONDER LAREN, daar willen wij natuurlijk alles van weten ……..en daarnaast doet hij ook nog iets met…… vergist druivensap…. Alle reden dus om met deze veelzijdige man in gesprek te gaan.

I dati dell'Osservatorio Caveba 2.0 / Cialdein.com fotografano un'inversione di tendenza: dopo un decennio di dominio incontrastato del monoporzionato, il caffè in grani torna a crescere nel segmento domestico. Dietro i numeri, una nuova generazione di consumatori che vuole macinare, dosare ed estrarre come al bar.

Rapallo. Il trentennale di Lady drink si festeggia domenica 30 marzo. Una festa, certo. Ma anche un conto da pagare alla memoria. Perché trent'anni fa il bar era un'altra cosa. E le donne dietro al bancone erano, nella migliore delle ipotesi, una nota a margine.

Per decenni il mercato dei fine wines è stato dominato da consumatori over 50, nel pieno della capacità di spesa. Oggi qualcosa di inedito sta accadendo. Mercanti e case d'asta registrano l'emergere di una nuova fascia di acquirenti tra i 28 e i 40 anni, una dinamica considerata storicamente atipica in un segmento tradizionalmente guidato dalle generazioni più mature.A interrogarsi su chi siano, cosa li attragga e perché alcuni escano rapidamente dal percorso dei fine wines è il nuovo studio di Areni Global, The New Fine Wine Consumer, presentato a Wine Paris 2026.La ricerca si concentra su consumatori under 40 che acquistano regolarmente bottiglie sopra le 50 sterline, i 65 euro e i 75 dollari, soglia individuata come ingresso nel segmento dei vini di pregio. Dei sei presupposti iniziali su cui si basava l'indagine, solo uno è stato pienamente confermato dai dati, gli altri sono risultati parzialmente o completamente ribaltati. Un dato che è di per sé un segnale chiaro: il settore sta operando su ipotesi da aggiornare. 

 La centralità degli eventi nel determinare gli spostamenti turistici è un dato ormai consolidato. Lo conferma l'ultima analisi di Skift, “Beyond the Hotel Room: How Hospitality Brands Are Earning Loyalty Across the Journey”, secondo la quale un viaggiatore su cinque pianifica oggi il proprio itinerario in funzione di un evento a data fissa, con una crescita del 70% rispetto a cinque anni fa. 

Hoy te cuento lo que he aprendido en 2025 que estoy seguro que te pondrá las pilas. Formación para EMPRESAS de HORECA ricardo@ventasexito.com Apúntate a mi newsletter https://ventasexito.com/diario

Πόσο εύκολο είναι για μια επιχείρηση καφεστίασης ή φιλοξενίας να μειώσει τα απορρίμματά της χωρίς να επιβαρύνει τον ήδη απαιτητικό καθημερινό της ρυθμό; Μπορεί η εξοικονόμηση νερού και ενέργειας να μεταφραστεί σε πραγματικό οικονομικό όφελος; Και, τελικά, είναι εφικτό ένας ολόκληρος κλάδος να αλλάξει νοοτροπία και να στραφεί στη βιωσιμότητα, χωρίς να νιώσει ότι «θυσιάζει» κάτι από τη λειτουργία του; O διευθυντής σύνταξης της LiFO, Γιάννης Πανταζόπουλος συζητά με τον πρόεδρο της Οικολογικής Εταιρείας Ανακύκλωσης, Φίλιππο Κυρκίτσο για το Zero Waste HORECA, ένα πρόγραμμα που εδώ και χρόνια στηρίζει ουσιαστικά τις επιχειρήσεις του χώρου, προσφέροντάς τους γνώση, εργαλεία και κατεύθυνση. Το πρόγραμμα υλοποιείται από τη ΜΚΟ Οικολογική Εταιρεία Ανακύκλωσης με τη χρηματοδότηση του The Coca-Cola Foundation, την υποστήριξη της Coca-Cola και τελεί υπό την αιγίδα του Υπουργείου Περιβάλλοντος και Ενέργειας.

FoodKit este un startup românesc fondat în 2019 de către Cristian Dumitru și Mihai Pîslă care și-au propus să democratizeze accesul la mâncare sănătoasă. FoodKit livrează mese sănătoase preparate sous vide (în vid), gata de servit în câteva minute. Produsele sunt pasteurizate natural, introduse în pungi speciale care pot fi încălzite în apă caldă sau la microunde. Diferența lor față de alte servicii similare este că livrează o singură dată pe săptămână, mesele rezistând 7 zile, ceea ce înseamnă mai puțin stres pentru clienți și un model mai eficient de livrare. Mihai Pîslă a început antreprenoriatul în 2010, cu un business în distribuția de combustibil pe care l-a dezvoltat până la o cifră de afaceri de 12 milioane de euro pe an, iar Chef Cristian Dumitru este CEO al FAYN Urban Eatery și fondator al Hospitality Culinary Academy, cu o experiență în domeniul HoReCa de peste 15 ani. În 2010, la vârsta de 25 de ani, a preluat conducerea unui restaurant care funcționa strict pe evenimente, a fost gazdă a emisiunii "Arena Bucătarilor" la PRO TV și "Umami: al 5-lea gust", tot pe PRO TV, o emisiune culinară în care profesioniști din bucătăria națională și internațională împărtășeau rețeta succesului lor, explicau noile tehnici și trenduri culinare, realizând în același timp preparate spectaculoase. Foodkit.ro

Hello Interactors,I'm back! After a bit of a hiatus traveling Southern Europe, where my wife had meetings in Northern Italy and I gave a talk in Lisbon. We visited a couple spots in Spain in between. Now it's time to dive back into our exploration of economic geography. My time navigating those historic cities — while grappling with the apps on my phone — turned out to be the perfect, if slightly frustrating, introduction to the subject of the conference, Digital Geography.The presentation I prepared for the Lisbon conference, and which I hint at here, traces how the technical optimism of early desktop software evolved into the all-encompassing power of Platform Capital. We explore how digital systems like Airbnb and Google Maps have become more than just convenient tools. They are the primary architects of urban value. They don't just reflect economic patterns. They mandate them. They reorganize rent extraction by dictating interactions with commerce and concentrating control. This is the new financialized city, and the uncomfortable question we must face is this: Are we leveraging these tools toward a new beneficial height, or are the tools exploiting us in ways that transcends oversight?CARTOGRAPHY'S COMPUTATIONAL CONVERGENCEI was sweating five minutes in when I realized we were headed to the wrong place. We picked up the pace, up steep grades, glissading down narrow sidewalks avoiding trolley cars and private cars inching pinched hairpins with seven point turns. I was looking at my phone with one eye and the cobbled streets with the other.Apple Maps had led us astray. But there we were, my wife and I, having emerged from the metro stop at Lisbon's shoreline with a massive cruise ship looming over us like a misplaced high-rise. We needed to be somewhere up those notorious steep streets behind us in 10 minutes. So up we went, winding through narrow streets and passages. Lisbon is hilly. We past the clusters of tourists rolling luggage, around locals lugging groceries.I had come to present at the 4th Digital Geographies Conference, and the organizers had scheduled a walking tour of Lisbon. Yet here I was, performing the very platform-mediated tourism that the attendees came to interrogate. My own phone was likely using the same mapping API I used to book my AirBnB. These platforms were actively reshaping the Lisbon around us. The irony wasn't lost on me. We had gathered to critically examine digital geography while simultaneously embodying its contradictions.That became even more apparent as we gathered for our walking tour. We met in a square these platform algorithms don't push. It's not “liked”, “starred”, nor “Instagrammed.” But it was populated nonetheless…with locals not tourists. Mostly immigrants. The virtual was met with reality.What exactly were we examining as we stood there, phones in hand, embodying the very contradictions we'd gathered to critique?Three decades ago, as an undergraduate at UC Santa Barbara, I would have understood this moment differently. The UCSB geography department was riding the crest of the GIS revolution then. Apple and Google Maps didn't exist, and we spent our days digitizing boundaries from paper maps, overlaying data layers, building spatial databases that would make geographic information searchable, analyzable, computable. We were told we were democratizing cartography, making it a technical craft anyone could master with the right tools.But the questions that haunt me now — who decides what gets mapped? whose reality does the map represent? what work does the map do in the world? — remained largely unasked in those heady days of digital optimism.Digital geography, or ‘computer cartography' as we understood it then, was about bringing computational precision to spatial problems. We were building tools that would move maps from the drafting tables of trained cartographers to the screens of any researcher with data to visualize. Marveling at what technology might do for us has a way of stunting the urge to question what it might be doing to us.The field of digital geography has since undergone a transformation. It's one that mirrors my own trajectory from building tools and platforms at Microsoft to interrogating their societal effects. Today's digital geography emerges from the collision of two geography traditions: the quantitative, GIS-focused approach I learned at UCSB, and critical human geography's interrogation of power, representation, and spatial justice. This convergence became necessary as digital technologies escaped the desktop and embedded themselves in everyday urban life. We no longer simply make digital maps of cities and countrysides. Digital platforms are actively remaking cities themselves…and those who live in them.Contemporary digital geography, as examined at this conference, looks at how computational systems reorganize spatial relations, urban governance, and the production of place itself. When Airbnb's algorithm determines neighborhood property values, when Google Maps' routing creates and destroys retail corridors, when Uber's surge pricing redraws the geography of urban mobility — these platforms don't describe cities so much as actively reconstruct them. The representation has become more influential or ‘real' than the reality itself. This is much like the hyperreality famously described by the French cultural theorist Jean Baudrillard — a condition where the simulation or sign (like app interfaces) replaces and precedes reality. In this way, the digital map (visually and virtually) has overtaken the actual territory in importance and impact, actively shaping how we perceive and interact with the real world.As digital platforms become embedded in everyday life, we are increasingly living in a simulation. The more digital services infiltrate and reconstitute urban systems the more they evade traditional governance. Algorithmic mediation through code written to influence the rhythm of daily life and human behavior increasingly determines who we interact with and which spaces we see, access, and value. Some describe this as a form of data colonialism — extending the logic of resource extraction into everyday movements and behaviors. This turns citizens into data subjects. Our patterns feed predictive models that further shape people, place…and profits. These aren't simple pipes piped in, or one-way street lights, but dynamic architectures that reorganize society's rights.LISBON LURED, LOST, AND LIVEDThe scholars gathered in Lisbon trace precisely how digital platforms restructure housing markets, remake retail ecologies, and reformulate the rights of humans and non-humans. Their work, from analyzing platform control over cattle herds in Brazil to tracking urban displacement, exemplifies the conference's focus: making visible the often-obscured mechanisms through which platforms reshape space.Two attendees I met included Jelke Bosma (University of Amsterdam), who researches Airbnb's transformation of housing into asset classes, and Pedro Guimarães (University of Lisbon), who documents how platform-mediated tourism hollows out local retail. At the end of the tour, when a group of us were looking to chat over drinks, Pedro remarked, “If you want a recommendation for an authentic Lisbon bar experience, it no longer exists!”Yet, even as I navigated Lisbon using the very interfaces these scholars' critique, I was reminded of this central truth: we study these systems from within them. There is no outside position from which to observe platform urbanism. We are all, to varying degrees, complicit subjects. This reflection has become central to digital geography's method. It's impossible to claim critical distance from systems that mediate our own spatial practices. So, instead, a kind of intrinsic critique is developed by understanding platform effects through our own entanglements.Lisbon has become an inadvertent laboratory for this critique. Jelke Bosma's analysis of AirBnB reveals how the platform has facilitated a shift from informal “home sharing” to professionalized asset management, where multi-property hosts control an increasing share of urban housing stock. His research shows “professionally managed apartments do not only generate the largest individual revenues, they also account for a disproportionate segment of the total revenues accumulated on the platform”. This professionalization is driven by AirBnB's business model and its investment in platform supporting “asset-based professionalization,” which primarily benefits multi-listing commercial hosts. He further explains that AirBnB's algorithm “rewards properties with high availability rates,” creating what he calls “evolutionary pressures” on hosts to maximize their listings' availability. This incentivizes them to become full-time tourist accommodations, reducing the competitiveness of long-term residential renting.The complexity of this ecosystem was also apparent during our Barcelona stop. What I booked as an “Airbnb” was a Sweett property — a competitor platform that operates through AirBnb's APIs. This apartment featured Bluetooth-enabled locks and smart home controls inserted into an 1800s building. Sweett's model demonstrates how platform infrastructure not only becomes an industry standard but is leveraged and replicated by competitors in a kind of coopetition based on the pricing algorithms AirBnB normalized.In Lisbon, my rental sat in a building where every door was marked with AL (Alojamento Local), the legal framework for short-term rentals. No permanent residents remained; the architecture itself had been reshaped to platform specifications: fire escape signage next to framed photos, fire extinguishers mounted to the wall, and minimized common spaces upon entry. It's more like a hotel disaggregated into independent units.Pedro Guimarães's work provides the commercial counterpart to Jelke's residential analysis, focusing on how platforms reshape urban consumption. His longitudinal study demonstrates that the “advent of mass tourism” has triggered a fundamental “adjustment in the commercial fabric” of Lisbon's city center.This platform-mediated transformation involves a significant shift from services catering to locals to spaces optimized for leisure and consumption. Pedro's data confirms a clear decline and “absence of Food retail” and convenience shops. These essential services are replaced by a “new commercial landscape” dominated by HORECA (hotels, restaurants, and cafes), which consolidates the area's function as a tourist destination.(3)Crucially, the new businesses achieve algorithmic visibility by manufacturing “authenticity”. They leverage local culture and history, sometimes even appropriating the decor of previous, traditional establishments, as part of “routine business practices as a way of maximizing profit”. The result is the “broader construction of a new commercial ambiance” where local food and goods are standardized and adapted to meet international tourist expectations.(3)My own searches validated these findings. Searching for restaurants on Google Maps throughout Southern Europe produced a bubble of highly-rated establishments near tourist sites, many featuring nearly identical, tourist-friendly menus. The platforms had learned and enforced preferences, creating a Lisbon curated only for visitors. Furthermore, data exhaust from tourist movements becomes a resource for further optimization. Google's Popular Times feature creates feedback loops where visibility generates visits, which reinforce visibility. The city becomes legible to itself through platform data, then reshapes itself to optimize what platforms measure.The Lisbon government, while complicit, also shows resistance. Both scholars highlighted municipal attempts to regulate platform effects, including issuing licensing requirements for AirBnB, zoning restrictions, and promoting local commerce apps that compete with global platforms (e.g., Cabify vs. Uber). These interventions reveal platform urbanism can be contested. However, as Jelke noted, platforms evolve faster than regulation, finding workarounds that maintain extraction while performing compliance.All through the trip, I felt my own quiet sense of complicity. Every ride we called, every Google search we ran, every Trainline ticket I purchased, fueled the very datasets everyone was dissecting. It's an uneasy position for a critical digital geographer — studying problematic systems we help sustain. We are forced to understand these infrastructures by seeing. Can that inside view start seeking a new urban being?CODE CRACKED CITIES. GOVERNANCE GONEMy conference presentation leveraged my insider vantage from three decades at Microsoft. I traced how these digital infrastructures have sunk into everyday life by reshaping labor, space, and governance. From early desktop software I helped to build to today's platform urbanism, I showed how productivity tools became cloud platforms that now coordinate work, logistics, and mobility across cities.My framing used a notion of embeddedness through the lens of three key figures in the literature: Karl Polanyi, a political economist who argued that markets are always “embedded” in social and political institutions rather than operating on their own; Mark Granovetter, a sociologist who showed that economic action is structured by concrete social networks and relationships; and Joseph Schumpeter, an economist who described capitalism as driven by “creative destruction,” the continual remaking of industries through innovation and destruction. Platforms help mediate mobility, labor, commerce, and governance, even as they position themselves at arm's length from the regulatory and civic structures that historically governed urban infrastructures.This evolution is paradoxical. As platforms weave themselves into the operational fabric of urban life, they also recast the division of responsibilities between state, market, and infrastructure provider. Their ability to sit slightly outside traditional regimes of oversight allows them to appear as ready-made “fixes” for governments and consumers at multiple scales. Yet each fix comes with systemic costs, deepening dependencies on opaque, tightly coupled infrastructures and amplifying the vulnerabilities of urban systems when those infrastructures fail.This progression reveals distinct phases of infrastructural transformation. It began in the Desktop Era (1980s-1990s) when I started at Microsoft and software was fixed to devices, localizing information work on individual desktops. Updates arrived episodically on physical media like floppy disks — users controlled when to install them. The shift to local area networks gave IT departments a hand in that control. Soon the Internet was commercialized which fundamentally altered not just how software circulated but how it was installed and updated. How it was governed. What once required user consent — inserting a disk, clicking “install” — became silent, automatic, and infrastructural. Today's cloud services and IoT extend this transformation, embedding computational governance into vehicles, supply chains, and bodies themselves.This progression reveals distinct phases of infrastructural transformation. The Desktop Era (1980s-1990s) embedded information work in individual devices — the fix was productivity, the limit was scalability. The Network Era (1990s-2000s) transformed software into continuous services — the fix promised seamless coordination, the exposure was infrastructural dependency. The Platform Era (2000s-2010s) decoupled software from devices entirely through APIs and cloud computing — the fix was coordination at scale, the cost was asymmetric control. The current IoT and Surveillance Era embeds platform logic in everyday urban environments — the fix is pervasive coordination. This creates a total dependency on opaque infrastructures provided primarily by three companies: Google, Amazon, and Microsoft. This chokepoint is what contributes to global vulnerability and cascading failures.Recent large-scale cloud incidents, such as the latest AWS outage in Virginia in October — a week before the conference — make this evident. When a single region fails, payment systems, logistics platforms, and mobility services stall simultaneously. This pattern echoes an earlier cloud-network outage in 2021, in the same Virginia region, that effectively took much of Lisbon offline for hours, disrupting everything from transit information to local commerce. In both cases, what looks like flexible, placeless digital infrastructure turns out to be highly geographically concentrated and deeply embedded in local urban systems.And yet, in nearly every case, these platforms really do operate as fixes at many different geographical scales. For capital, they open new rent-extraction terrains. For workers, they provide precarious income patches through part-time gig work. For users, they deliver connectivity and convenience. But a paradox emerges. Those same apps include affective hooks: user interfaces offering intermittent rewards — dopamine hits stemming from posts, likes, and ratings — embedded within endless, ad-riddled feeds. For cities, they promise smooth, efficient solutions to chronic problems. Yet as my presentation argued, these fixes are mutually reinforcing, binding participants into infrastructures of dependency that appear empowering while deepening exposure to systemic risk.The paradox is clearest in places like the Sweett apartment in Barcelona. For users, it's frictionless: Bluetooth locks, smart controls, and seamless check-in. For Sweett it's all running on AirBnB's own APIs even as they compete with AirBnB. For locals, the same infrastructure can help homeowners supplement income by renting a room, but it mostly converts affordable real estate into a short-term rental market. This drives up values, rents, and displacement. Platform standards like this spread until they feel inevitable. The logic embeds so deeply in the housing system that not optimizing for transient guests starts to seem irrational. Eventually, alternative futures for the neighborhood become hard to imagine and politically unviable.What distinguishes digital platforms from earlier infrastructural transformations is their selective embeddedness. At the micro scale, interfaces shape conduct through programmable boundaries. At the meso scale, standards lock institutions into ecosystems. At the macro scale, chokepoints concentrate control in firms whose decisions cascade globally. Across all scales, platforms govern without being governed. They embed coordination while evading accountability.The conference made clear that digital geography has fully evolved from my days studying ‘computer cartography' in the 80s. It's scaled to meet a world organized by the infrastructures I went on to help build. We are no longer observing digital representations of space. We're mapping out the origins of a new way of thinking about space using algorithms. My tenure at Microsoft, spent building tools that would transform into embedded, governing platforms, was a preview of the world we now inhabit. This is a world where continuous deployment has become continuous urban reorganization. The silence of the automatic software update metastasized into the silent, pervasive governance of the city itself.Lisbon, then, is not merely a case study but a dramatic staging of hyperreality. The Alojamento Local (AL) sign outside our Lisbon apartment door is not a description of a short-term rental; it is a code enforced reality optimized for a tourist's online profile. The digital map, our simplified version of reality, has not just overtaken the actual territory; it now precedes it, dictating its function and challenging its original meaning.This convergence leaves the critical digital geographer in an inherently unstable ethical position. Studying problematic systems while structurally forced to sustain them requires critiquing the data exhaust our own movements and decisions generate.This deep understanding of digital platforms effects, gained from the trenches, is an asset. How else would this complex entanglement get revealed? It begs to move beyond just observing platform effects to articulating a collective response to this fundamental question: How do we encode accountability back into these infrastructures and rebuild a foundation for civic life that is not merely an optimization of its own surveillance? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit interplace.io

Dalle elaborazioni Assolavoro DataLab emerge che per il Natale 2025 saranno più di 40mila le opportunità offerte dalle Agenzie per il Lavoro. Cresce la richiesta di animatori, fotografi, autisti e addetti all'installazione di luminarie e promoter digitali. Tra i settori più interessati il retail, la logistica, l'industria alimentare, il settore Horeca, il turismo e gli eventi. Ne parliamo con Michele Ferrauto, Communication Manager Assolavoro.Nella prima parte della puntata ci colleghiamo con Filippo Tognazzo Direttore Artistico di Zelda Teatro, compagnia teatrale professionale specializzata in format educativi per adolescenti, che propone lo spettacolo "Tutta la vita davanti" sui temi dell'educazione finanziaria.

W nowym odcinku serii „ZAPLECZE” poznacie Dagmarę Rosiak, właścicielkę niewielkiego miejsca na Mokotowie, którego filozofia opiera się na trzech wartościach: dobrym produkcie, dobrej atmosferze w pracy i dobrej relacji z gośćmi. Poznajcie mikropiekarnię „BĘDZIE DOBRZE”, która serwuje także pyszną kawę!Z tego odcinka dowiecie się m.in.:- Czym w branży HoReCa może być „słoik sugestii” i co daje?- Dlaczego autentyczne rzemiosło potrafi reklamować się samo?- Jak ukryta mikropiekarnia stała się miejscem, które kochają zarówno goście, jak i zespół za barem?Linki:- Strona domowa- Instagram | X/Twitter- Profil BĘDZIE DOBRZE na Instagramie- Gość: Dagmara Rosiak - Zawsze Głodna- Serial „The Bear”Partnerzy tego odcinka podcastu:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)- BĘDZIE DOBRZEProwadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:14) INTRO(00:00:48) Wstępniak(00:05:56) Dlaczego powstało „Będzie Dobrze”?(00:09:39) Wyzwania skali mikro w marko ujęciu(00:20:15) 4 lata(00:30:16) Kawa w piekarni?(00:35:27) Fine dining w piekarni?!(00:41:15) Za co Dagmara kocha to, co robi?

Sabin Cernea este un antreprenor care a construit câteva branduri cunoscute din zona HoReCa în România: Wu Xing, The Harbour și Fooda. A pornit la drum în anii '90, într-o perioadă în care a fi antreprenor însemna mai degrabă curaj decât planuri. De-a lungul timpului, a trecut prin extinderi rapide, momente de criză și decizii grele, învățând din experiență ce înseamnă să crești o afacere într-o piață aflată în continuă schimbare.Astăzi, Sabin vorbește deschis despre cum s-a transformat el însuși în tot acest proces - de la un tânăr concentrat pe performanță și cifre, la un om care caută echilibru, sens și relații autentice.Cartea lui, „Viața, cea mai tare combinație”, e o poveste sinceră despre antreprenoriat, pierderi, redescoperire și reconstrucție. În acest episod, vom explora ce a făcut Sabin Cernea, dar și cum a ajuns să vadă viața dintr-o perspectivă mai amplă, în care munca, familia și sinele fac parte din același parcurs.

W nowym odcinku z serii „ZAPLECZE” na tapet bierzemy wodę w HoReCe. Moimi gośćmi są Maja Kulikowska oraz Piotr Wyszyński z BRITA Polska – specjaliści od profesjonalnej filtracji wody. Demaskujemy popularne mity i tłumaczymy, jak dbać o jakość serwowanej wody i sprzęt w Twoim biznesie.Z tego odcinka dowiesz się m.in.:- Dlaczego filtracja wody w ogóle jest jednym z kluczowych elementów biznesu HoReCa.- Czy istnieje uniwersalny system filtracji wody dla całej gastronomii.- Jak system kaucyjny na butelki wpłynie na biznes w branży HoReCa i jak dyspensery mogą rozwiązać ten problem.Linki:- Strona domowa- Instagram | X/Twitter- Goście: Maja Kulikowska oraz Piotr Wyszyński- Poprzednie odcinki z BRITA: odcinek 039, odcinek 036Partnerzy tego odcinka podcastu:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)- BRITA PolskaProwadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:00) INTRO(00:00:46) Wstępniak(00:02:26) Woda w branży HoReCa(00:05:43) Czy istnieje system idealny dla HoReCa?(00:12:51) Jak poprawić jakość wody w urządzeniach?(00:14:50) Woda w lokalach(00:25:43) System kaucyjny w Polsce(00:29:35) Główne korzyści filtracji(00:39:10) Systemy BRITA iQ oraz rewolucja AI(00:43:47) Rady dla właścicieli z branży HoReCa

Send us a textEste video nació de una sala privada donde, cada mes, desmenuzamos problemas reales de empresas reales. Es una compilación de preguntas y respuestas del primer curso de mentoría de Cracks Business School: un espacio en el que cada integrante trae su mayor dolor de negocio y yo, Oso Trava, comparto cómo lo abordaría para salir del hoyo con enfoque y rentabilidad.De esas conversaciones salieron seis lecciones que valen oro cuando tu operación se complica: cómo documentar tu proceso para construir autoridad sin “posar”; cómo ordenar precios y ofertas para dejar de regalar margen; cómo negociar con opciones y dejar todo por escrito para evitar el “pensé que incluía…”; cómo tratar retail, e-commerce y HORECA como canales —no como el objetivo—; cómo podar líneas, inventario y gastos que no suman para recuperar foco y caja; y cómo decidir con datos (y apoyo de IA) para vender menos y ganar más.Si hoy lidias con descuentos eternos, alcance que se mueve, productos que no rotan o una estructura que te drena, este episodio te va a dar claridad accionable y, sobre todo, paz mental. Mira, toma nota y cuéntame al final qué vas a aplicar esta semana. Y si quieres llevar estas conversaciones a tu caso puntual, te espero en la mentoría mensual de Cracks Business School.Ask ChatGPT

Google i Meta zapowiedziały koniec reklam politycznych w swoich serwisach. Meta, która jest właścicielem Instagrama, Facebooka, Threads i Whatsapp, od października zaprzestanie umieszczania reklam dotyczących polityki, wyborów i kwestii społecznych na swoich platformach w Unii Europejskiej ze względu na nadchodzące przepisy dotyczące reklamy politycznej. Jest to wynik unijnego rozporządzenia mającego na celu przeciwdziałanie manipulacji informacjami i zagranicznej ingerencji w wybory, które zacznie obowiązywać od 10 października na terenie Unii Europejskiej. O zmianach dla polityki w mediach społecznościowych rozmawiamy z Krzysztofem Izdebski z Fundacji Batorego. Z naszym gościem rozmawiamy również o KPO i politycznej dyskusji na temat rozliczeń dla branży HoReCa, a także wracamy do prezydenckiej zapowiedzi prac nad nową konstytucją do 2030 roku. 

zaprasza Tomasz Setta