Menus and recipes
Un menù festivo per il tuo locale: idee semplici e gustose
Le festività rappresentano un'opportunità d'oro per bar, ristoranti, gelaterie e pub. L'atmosfera festosa invoglia le persone a uscire e concedersi momenti speciali fuori casa. Secondo le previsioni del Centro Studi...
Reducing waste in the kitchen: tips for sustainable catering
In the modern restaurant industry, reducing waste is not just about cutting costs, but also about making the most of each ingredient and demonstrating a commitment to sustainability. In the...
Summer menu for your restaurant with Techfood
Summer is the ideal time to renew your restaurant's menu and attract new customers with fresh, light and creative dishes. Using Techfood equipment such as Rondò Unika, Combi Wave, the...
VERDURE PER BAMBINI: CINQUE DELIZIOSE RICETTE
"Verdure per bambini" – queste tre parole possono spesso evocare immagini di “lotta” con bambini che si rifiutano categoricamente di mangiare le verdure. Tuttavia, con un po' di creatività e...
Climate-friendly menu: customers go green
Scopri l'entusiasmante mondo dei climatarianI e come stanno rivoluzionando l'approccio all'alimentazione in chiave ambientale! Questo articolo esplora la crescente tendenza dei climatariani, individui che combattono il cambiamento climatico attraverso le proprie scelte alimentari. Dalla gestione della carne alla riduzione dello spreco alimentare, fino alle innovative opzioni culinarie green, vi guideremo attraverso un viaggio culinario che soddisferà non solo il palato, ma anche la coscienza ambientale. Scopri come adattare i tuoi menù e deliziare una clientela sempre più attenta all'ambiente con le ultime tendenze e soluzioni del settore.
Catering menu: a quick and light lunch with Combi Wave
In the world of catering, knowing how to propose a quick menu has become an essential component for satisfying customer needs. We are faced with an increasingly dynamic and speed-oriented...
Joy, music, colors and good food: a perfect Mexican dinner.
As you probably know, it will soon be Dìa de los Muertos . What is it about? It is none other than the Day of the Dead, or November 2nd,...
Breakfast for students: an efficiency test for bars.
For many bars, breakfast for students and teachers represents an important moment of the day in terms of sales value and workload, especially in the busiest time slot, i.e. between...
Summer crêpes: the perfect proposal for your customers.
Sweet, savoury, classic or innovative, crêpes are a dish that brings everyone together, young and old. Perfect for the summer, they can be enjoyed as a single dish or as...
When ice cream becomes a cocktail: Ice N Roll.
As summer approaches, the desire for fresh and delicious food grows and, at the same time, to go out for an aperitif with friends, taking advantage of the light until...
Quick, complete and seasonal: the Easter Menu 2022
Fried is Good, Fast is Better For the Easter 2022 menu, our chef Simone Agosta's proposal is spring-like and traditional. It opens with an appetizer of fresh vegetables combined with...
Fried foods on the cafeteria menu boost income
Fried is Good, Fast is Better Serving aperitifs and quick meals at the bar implies the need to have a varied offer to meet customer expectations. But the point is:...