Ideas for your place
Latte art: the trends to try with Squeezita
Latte art is a widespread phenomenon in bars that offer breakfast. How to make a decorated cappuccino unique? The answer is Squeezite!
Horeca under stress: how to face old and new challenges
The changes of the last year have increased the stress load in the horeca sector. Let's find out how to recognize and deal with work-related stress.
Tips and trends to follow to start 2021 well
If you feel like recovering from 2020, here are 5 useful bar tips. The first, focus on the customer and build loyalty.
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?
Ideas for restaurants: what to offer extra lunch and dinner?
Ideas for tomorrow's restaurants: a Squeezita, Rondò Unika or Bubble Waffle mobile workstation can cover the extra moments of the day.
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.
Positive employee: 7 questions to the occupational safety expert
What happens with a positive employee at Covid-19? Answers Parizzi Mattia, consultant on safety in the workplace.
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.
How to respond to a negative review
Has a negative comment arrived on your restaurant's Facebook page? Count to 10 and find out how to respond to a negative review.
TikTok, the social network that fascinates Bruno Barbieri
Do you have a good number of followers and is social media your thing? It's time to find out how to use TikTok, inspired by the great chef Barbieri.
Post-lockdown summer: how high is the horeca season?
The trends in tourism in Italy in 2020 are also reflected in the restaurant industry, which must recover from the spring closures. Here's how it's going.
Simone Rugiati: managers as security sheriffs
We asked TV chef Simone Rugiati how to deal with the coronavirus catering issue. Valuable advice for managers came out of it.