Hansel & Gretel: una storia incantevole di delizie culinarie

Hansel & Gretel: an enchanting story of culinary delights.

Located in the picturesque town of Fara San Martino, in the province of Chieti, Hansel & Gretel is much more than just a bar; It's a fascinating story come to...
October 26, 2023
Tags: bar combi wave
3 profili Instagram a cui ispirarsi per una #ColazioneSqueezita

3 Instagram profiles to inspire for a #Squeezita Breakfast

Squeezita cream is becoming more and more popular on social networks! Its greedy appearance conquers at first glance, emphasize it with these tips.
May 06, 2021
Tags: bar squeezita
Con Squeezita la vetrina diventa gourmet

With Squeezita, the showcase becomes gourmet

With Squeezita, Gian's 2.0 bar has become famous for its delicious breakfasts. A bet born in October 2020 to be taken as an example.
January 28, 2021
Come distinguersi tra tutti i bar del centro storico?

How to stand out among all the bars in the historic centre?

The Battaglia Milano bar has chosen Techfood equipment to distinguish itself from the competition in the area. Check out the bar menu they've studied.
December 19, 2019
Storie di donne, yogurt e creatività: il successo di Yolove

Stories of women, yogurt and creativity: the success of Yolove

Is it possible for women in the Horeca sector to combine family and work? Certainly, with lots of ideas and the reliability of Techfood machinery.
March 08, 2019
Tags: bar yogurt

Crêpes prepared on sight: the secret of Lilie's Club

Can a crêpes plate make a difference for a restaurant? The answer comes from Angelo Biondo, who prepared a 25-metre crêpe.
February 21, 2019
Non solo crudités: una cucina completa anche senza cappa

Not just crudités: a complete kitchen even without a hood

Take an example from the story of the Caveau restaurant in Milan, which decided not to give up hot dishes despite the kitchen without a chimney.
Gestire un bar e avere successo in 3 settimane: una storia vera

Running a bar and being successful in 3 weeks: a true story

Bar management, how to improve it? Take the Creamy Crime of Fiumicino as an example, in just 3 weeks from the opening it is the novelty of the city.
June 28, 2018
Pasticceria napoletana: la storia de La Borbonica

Neapolitan pastry: the story of La Borbonica

Antonio Russo runs the La Borbonica pastry shop in Bologna together with his wife Anna De Falco, a place with an incredibly wide and delicious offer. As the name suggests,...
July 27, 2017
Green Garden Riccione: qualità e velocità i must di un bar

Green Garden Riccione: quality and speed are the musts of a bar

Green Garden Riccione is the bar managed by Espostito Tina that offers a non-stop service to its customers. From breakfast to the pre-disco snack, Tina has been able to exploit the winning position of her club to increase her success. Let's find out with her how she has improved her business with an ally in the kitchen for the preparation of quality dishes that are quick to prepare.
Il forno combinato degli chef è Combi Wave

The chefs combi oven is Combi Wave

Combi Wave is the combined oven produced by Techfood which immediately won the trust of the starred chef Eugenia Botti of Sano Italiano. Let's find out together with Eugenia Botti what are the benefits of a professional machine like Combi Wave and the advice for successful management of a restaurant.
May 25, 2017

At TrentadueCafè, the innovative bar thanks to constant research

Andrea manages the Bar Al Trentaduecafè in Lodi, a place that has made the varied offer a point in its favour. From sweet to savory through crudités and sushi, Al TrentadueCafè are attentive to the latest news in the sector. Let's discover together with Andrea the strategies for an innovative bar in step with the latest trends.
January 19, 2017