Ideas for your place
SUSTAINABILITY AND PERFORMANCE IN THE KITCHEN THANKS TO TECHNOLOGY AND SERVICES
Energy saving in catering and the fight against food waste translate into environmental and economic sustainability thanks to technology and valid services. We will see how to reduce consumption and...
COOKING RICE FOR POKE IS SIMPLE AND FAST WITH STEAMÌ
Quick meals ride the Hawaiian food trend: the Poke Bowl Cooking the rice for Poke is the first step in preparing a Bowl . Completed in the easiest and fastest...
Catering 2022: 2 trends and 1 must
The 2022 catering trends look promising. The new horeca year has necessary and advantageous developments in store for restaurateurs . The menus that we will see in two substantial aspects,...
Dpcm Christmas: the delivery boxes so as not to stop
While waiting for Dpcm Christmas, restaurants and bars are preparing for the most rigid scenarios. Italy in the red or orange zone, what to do?
Off with the delivery, for Rugiati you should start again from the oven
What is the takeaway equipment needed for a venue? We talk about it with chef Simone Rugiati, testimonial for Techfood.
Early closure: how to get organized after the new Dpcm
How to adapt to the latest dpcm which provides for the early closure of bars? There are two turning keys: turn over and take away.
Profitable takeaway? 3 key points to consider
The take away service granted by Phase 2 has allowed 30% of public establishments to reopen. But what are the points to really make a profit from this activity?
Street food: some advice for your business
These are the most profitable months for all businesses that offer street food and so here are some tips and best practices to increase your sales and increase the number of customers.