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.
With 10 Techfood equipment, Sapori d'Italia is customer of the year
What Techfood equipment is needed to open a bar and cover all times of the day? Here is a true success story.
A corner of France in Sardinia: the story of Claudia and her crêpes
Women entrepreneurs in catering are not only famous star chefs. Here is the story of Claudia and her dream of opening her own restaurant.
Mono-variant sale: what to offer in a yogurt shop
Discover the story of Maria Teresa Grillo and her Happy Yo. It has been phenomenally successful for a year now thanks to its yoghurt equipment.
From fruit and vegetables to creperie: renewing by enhancing a consolidated offer
In Crevalcore (BO) a mobile cart for crêpes has revolutionized the business of a fruit and vegetable shop. Discover the success story.
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.
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.