Ideas for your place
Coronavirus: the occupational safety expert speaks
We have always talked about restaurant and bar safety, but with the coronavirus, eyes are more focused on the sector. The expert answers 8 common doubts.
Reopening of premises: how to guarantee food and work safety?
With the reopening of bars and restaurants to the public, there is a lot of talk about sanitizing the premises. What are the obligations, and what are the differences with other protocols?
A new beginning: Gabriele Iori talks about the reopening after the lockdown
In Phase 2 there is the reopening of bars and public establishments, but what changes and how? Answers Gabriele Iori, Techfood marketing and communication manager.
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?
Hotel industry in crisis: 3 ideas for restarting
The collapse in bookings has forced hotel management to review some strategies. Discover 3 Techfood solutions to think about restarting.
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.
Lockdown: how to move between resources and decrees
Are you facing the temporary closure of your business and trying to figure out which social safety net to request? We explain it to you in the article.
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.
The future of fast food in a (vegetable) burger
The vegetable burger with a look and taste similar to beef has also arrived in Italy. Discover with us the new catering trend.
Food trends 2020: 3 young proposals
Young people are an interesting target for bars and clubs, capable of appreciating new original business ideas. Here are 3 to try.
3 solutions to reduce management costs
If the costs for managing the bar seem too high to you, find out how to reduce expenses and waste with Techfood equipment.
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.