News from the Ho.re.ca world
[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.
4 free webinars on YouTube: sign up for the Techfood online training
Adapt your business to the most profitable horeca trends with the 4 courses for restaurateurs. Register for the first free webinar by May 7th.
Sigep 2021 goes digital: what will change?
The Sigep 2021 edition arrives from 15 to 17 March with a new digitized look. Find out what awaits you at the Techfood virtual stand.
The return of the single portion for the lunch break
The spacing has increased the individual lunch break. Find out how to take advantage of the single portion with low food cost and few leftovers.
Combined restyling: Combi Wave enhances aesthetics and functionality
2021 begins with a new look for the Combi Wave oven. New aesthetics to optimize counter presence and functional potential.
How to create a workstation with Streety and DIY
Expand your breakfast sales with a portable coffee station. Discover Streety and DIY, the mobile corners of Techfood.
Reduced hours? Bet on the opening with Squeezita
Reduced hours by the new dpcm? Focus on opening with Squeezita, the cream dispenser to be combined with Techfood solutions. Find out which ones.
Small bar, large menu: solutions for counter cooking
One of the big problems with bars is space. Learn how to optimize it with our countertop kitchen solutions.
Squeezita, the wow-effect filling dispenser
The new dispenser for bars is born from the collaboration between Italian Food Factory and Techfood. Find out why Squeezita is the sweet revolution.
What happened to street food?
For street vendors and food truck festivals, the lockdown is not over yet . In fact, although public operators have returned to a semblance of normality , the restrictions to...
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.
Anna Grazzini wins the Chef da Counter challenge
The first edition of the Chef da Counter challenge was a success. Find out which of the many bar dishes won first prize.