Bar stories
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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...