Asporto redditizio? 3 punti chiave da considerare

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?
May 07, 2020
Hotellerie in crisi: 3 idee per la ripartenza

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.
April 23, 2020
Tags: brunch hotel
Food delivery e quarantena: lo scenario attuale e futuro

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: come muoversi fra risorse e decreti

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.
March 26, 2020
Horeca e Coronavirus: come affrontare l'emergenza?

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.
March 12, 2020
Il futuro della ristorazione veloce in un burger (vegetale)

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.
February 20, 2020
Trend alimentari 2020: 3 proposte young

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 soluzioni per ridurre i costi di gestione

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 per fidelizzare la clientela

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.
October 03, 2019
Turismo di prossimità: puntate sui Millennials

Proximity tourism: bet on the Millennials

Millennials dictate the trends of food and wine tourism, Techfood responds with an original proposal: Ice N Roll, the ice cream for happy hour.
July 30, 2019
Food delivery: verso nuove frontiere di ristorazione

Food delivery: towards new frontiers of catering

Home delivery from ancillary service to a new catering model. Discover the numbers and opportunities of food delivery.
June 05, 2019
Qual è la piastra migliore per il vostro locale?

What is the best hob for your establishment?

A range of equipment for those looking for much more than a simple plate. What is the best solution for your business?
April 26, 2019