[WEBINAR] L’asporto che funziona: ecco l’offerta a prova di coprifuoco

[WEBINAR] The takeaway that works: here is the curfew-proof offer

Take away is now a parallel strategy to traditional catering. Build a working takeaway with our free webinar.
Scontrino medio del gelato: come alzarlo con basso food cost

Average ice cream receipt: how to raise it with low food cost

The lockdown has put a strain on the income of an ice cream parlor. Find out how to increase the average receipt without letting the customer notice.
June 25, 2020