Ideas for your place
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.
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.