Menus and recipes
A festive menu for your restaurant: simple and tasty ideas
The holidays represent a golden opportunity for bars, restaurants, ice cream parlors, and pubs. The festive atmosphere encourages people to go out and enjoy special moments away from home. According...
Reducing waste in the kitchen: tips for sustainable catering
In modern restaurants, reducing waste means not only cutting costs but also valorizing each ingredient and demonstrating a commitment to sustainability. In the Horeca sector, where a significant portion of...
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...
VEGETABLES FOR KIDS: FIVE DELICIOUS RECIPES
"Vegetables for kids" – these three words can often conjure images of "fighting" with children who adamantly refuse to eat vegetables. However, with a little creativity and imagination, you can...
Climatarian menu: customers go green
Discover the exciting world of climatarians and how they're revolutionizing the way we eat! This article explores the growing trend of climatarians, individuals who fight climate change through their food choices. From meat management to reducing food waste to innovative green dining options, we'll guide you on a culinary journey that will satisfy not only your taste buds but also your environmental conscience. Discover how to adapt your menus and delight an increasingly eco-conscious clientele with the latest industry trends and solutions.
Catering menu: a quick and light lunch with Combi Wave
In the restaurant world, knowing how to offer a quick menu has become essential to satisfying customer needs. We face an increasingly dynamic and speed-oriented audience, eager to enjoy delicious...
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:...