Ideas for your place
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.
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.