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 di una pasticceria con lo street food

Expand the offer of a pastry shop with street food

Ovens and pastry bags are just some of the equipment for pastry shops. Discover the story of Giada and Matteo and their profitable street food corner.
April 03, 2019

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
Vendere pasta fresca: dalla farina al piatto

Selling fresh pasta: from flour to plate

To open a successful pasta factory it is important to differentiate yourself from large-scale distribution, as Giuseppe Spongano did. Discover its history.
January 17, 2019
Non solo pizza: come variare l’offerta di una pizzeria

Not just pizza: how to vary the offer of a pizzeria

Are you looking for new ideas for pizzerias and snack bars? Enrich your menu with Choco Burger, as Salti in Bocca di Gallipoli did. Find out more.
September 21, 2018
Idee franchising: Pic Nic, il corner chiavi in mano

Franchising ideas: Pic Nic, the turnkey corner

Pic Nic is the turnkey solution also chosen by Carolina, owner of the Stop And Go, a place where sweet and savory are offered in a short time and with great quality. Discover Carolina's story and how she trusted Techfood to open a restaurant.
December 22, 2017
Kebab di cioccolato: un'idea geniale di Techfood

Chocolate kebab: a brilliant idea from Techfood

Surena Khorwash has chosen to enrich the offer of her restaurant with Choco Kebab, the original chocolate kebab created by Techfood. Find out why he decided to rely on the Techfood experience for his business.
November 02, 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
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
Per la pizzeria Il Pizzicotto la velocità è tutto

For the Il Pizzicotto pizzeria, speed is everything

Sonia tells us about the pizzeria Il Pizzicotto, a place near the crystalline coasts of the Adriatic coast in Porto Sant'Elpidio (FM). How it has also become a snack and why speed and quality are essential in a take-away restaurant.
July 01, 2016
Il kebab di pesce, un gusto nuovo che prende piede

The fish kebab, a new taste that is taking hold

The fish kebab, how to offer it, at what prices, in what context. We talk about it with Edward Housni, owner of a kebab shop in the center of Genoa.