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.
Rosso Pinsa, a symbol of smart entrepreneurship
Intelligent catering starts from actively listening to the customer: the owner of "Rosso Pinsa" tells us about his experience.
Linea Combi: the satisfied testimony of those who have tried it
Local managers talk about the advantages of the Combi Wave and Combi Wave Smart professional electric oven.
Fast food at high altitude: The Yeti of Cervinia
Fast food is a challenge for every venue, but seasonality binds some pubs more. The Yeti has broken free with the Combi Wave Smart.
How to get rid of fryer and plate with Combi Wave
In every town there is a historic restaurant, which we become attached to as if it were a trusted friend. In Como, that historic place is Arnold's Pub, a brewery...
Burgers in record time with Combi Twist
Combi Twist is the professional oven that cooks every dish in a short time. Find out why it's perfect for a brewery kitchen.
Do you want to open a sandwich shop? Here is a successful example: Poldo's Tavern
Today we propose the case of Poldo's tavern , which can be a useful reference for anyone who wants to open a sandwich shop. A fast-food restaurant attentive to design...
Turning a bar into a successful café: advice from Peter Baskerville
Professor Peter Baskerville, in a Forbes article, tells us how to transform a bar into a successful café.