Ideas for your place
Dark kitchen: the kitchen of the future without a restaurant
Dark kitchens are closed kitchens without a real restaurant: the evolution of food delivery. But do they really work?
THE SWEET ANSWER TO SALTY BILLS.
It is well known to all how managers and business owners have recently found themselves grappling with very high bills. With the new tariffs, an increase in the electricity bill...
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.
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?
Food delivery and quarantine: the current and future scenario
With the closure of the premises, home delivery of food is the only way for managers to continue selling and for customers to indulge in some whim.
Horeca and Coronavirus: how to deal with the emergency?
The catering industry is going through tough times. Here are some ideas for dealing with closures and post-Coronavirus decree ordinances.
Plastic free to build customer loyalty
Go beyond single-use plastic bans: that's why the plastic-free philosophy is good practice for a local's business and not just for the planet.
Food delivery: towards new frontiers of catering
Home delivery from ancillary service to a new catering model. Discover the numbers and opportunities of food delivery.