La produzione del gelato diventa show: l’idea dietro VALE 03

The production of ice cream becomes a show: the idea behind VALE 03

Intelligent catering starts from actively listening to the customer: the owner of "Rosso Pinsa" tells us about his experience.
Attività stagionali e risultati massimi, un’impresa possibile

Seasonal activities and maximum results, a possible feat

Opening an ice cream parlor for a few months a year isn't always easy. It takes products and technologies to maximize revenue.
November 11, 2021
Cosa vende una gelateria per guadagnare dopo l’estate?

What does an ice cream parlor sell to earn after the summer?

Seasonal product sales boil down to one time of year. What can an ice cream parlor sell in addition to traditional ice cream? Find out with a concrete example.
September 12, 2019
Mojito da mangiare e altre idee per gelaterie

Mojito to eat and other ideas for ice cream shops

Do you want to create a new and surprising gelato flavor for your customers, but without sacrificing quality? Discover Ice N Roll and unleash your imagination.
May 30, 2019
Ampliare l’offerta senza vincoli di stagionalità

Expand the offer without seasonal constraints

How to expand the offer of your ice cream parlor by also increasing the takings? With the right equipment, such as the Rondò Unika waffle maker.
December 27, 2018
Tags: Gelateria
Dove aprire una gelateria? Il luogo fa la differenza

Where to open an ice cream shop? The place makes the difference

Understanding where to open an ice cream parlor is essential for guaranteed success. Discover the history of Il Cono Gelato and where it has chosen to position itself.
May 03, 2018
Servizio catering: i consigli di I Love My Kitchen

Catering service: advice from I Love My Kitchen

I Love My Kitchen offers an impeccable catering service to big names such as Sassuolo Calcio and Vasco Rossi. Discover the secret of its success.
March 08, 2018
Aprire una yogurteria: la storia indipendente di Giulia

Opening a yogurt shop: Giulia's independent story

Giulia Mantellino has decided to open a yogurt shop on her own to become its own owner. Find out how Techfood helped her achieve her goals.
January 25, 2018
Gelateria di successo: la storia di Porta San Zeno

Successful ice cream shop: the story of Porta San Zeno

From attention to customer communication to the variety of proposals on the menu. Discover the secrets of Michele and his Porta San Zeno ice cream shop.
October 12, 2017
Gelateria senza glutine: dove l’originalità è di casa

Gluten-free ice cream shop: where originality is at home

Natascia Gasperini works in an original family restaurant, an ice cream parlor founded by her grandfather when he was 78 years old. Discover the peculiarities of the Gelateria delle Nazioni in Cesenatico.
September 14, 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.
Un esempio di idee innovative per bar: il caso Fantasy

An example of innovative ideas for bars: the Fantasy case

Today we want to tell you about our meeting with Saverio Columbia Verdicchio, an entrepreneur from Venafrio in the province of Isernia, who, with his innovative ideas for bars, opened...