Bar stories
The strength of a company: let's talk about it with Matteo Ferranti.
Just like in a family, even a company that is structured and strong in its historical collaborators is always happy to expand and welcome new members . Indeed, it is...
The strength of a company: let's talk about it with Elisabetta Consiglio.
For us at Techfood, the fulcrum of the commercial activity, as well as obviously the certainty of creating an excellent product , is great attention to the customer . Indeed,...
The strength of a company: let's talk about it with Lucio Fontanesi.
With 30 years of experience behind it , for Techfood creating a good product in a pleasant working environment is not only good business but a moral obligation . The...
Fast catering in step with the green: the plant-based line by Rispo.
Intelligent catering starts from actively listening to the customer: the owner of "Rosso Pinsa" tells us about his experience.
Kidzopoly, the baby friendly city.
We meet Joe Tarantola, the brilliant creator of Kidzopoly, the child-friendly city. Find out too!
An ice cream parlor that has made history but cares about innovation.
Intelligent catering starts from actively listening to the customer: the owner of "Rosso Pinsa" tells us about his experience.
Caffè Santa Barbara, a result of research, experience and development
Intelligent catering starts from actively listening to the customer: the owner of "Rosso Pinsa" tells us about his experience.
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.
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.
The express catering of the Arena Caffè bar
Cooking frozen food in a short time and with an impeccable final result is a possible challenge, even in a shopping centre . We talked about it with Umile Polverazzi,...
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.