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,...
Email marketing for catering: do you know how to do it?
An effective means of communication to communicate with your customers, here's how to take advantage of email marketing for catering.
Bill increases: how bars can limit expenses
The increases on the bills of the restaurateurs are imminent. To limit costs, bars and restaurants can take advantage of funds, tariffs and technology.
Encore at breakfast: thus the mid-morning sales double
Breakfast at the bar, thanks to the pandemic and smartworking, is confronting us with 3 new elements : the use of spaces, timetables and the product offer. If on the...
The gourmet aperitif: how to give the bar buffet more appeal
The gourmet aperitif replaces the aperitif with refined food&drink pairings and zero-waste vegetarian options.
3 ideas for the efficient restart of an agritourism
The white area has allowed recovery, but it will be the innovative ideas for agritourism that will encourage maximum development. Let's see which ones.
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[WEBINAR] Setting up a professional kitchen for bars without a hood
Register for the free webinar on June 07 and find out how to set up a professional bar kitchen even without a flue.
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.