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