Bar stories
Free from and female staff: Anna Grazzini's restaurant recipe
The free from market is increasingly important in catering. Discover the story of Anna Grazzini, winner of the Chef da Bancone challenge.
At Sigep Bubble Waffle always conquers everyone
The owners of the Vullo ice cream parlor in Agrigento met Techfood at Sigep, where their love for the Bubble Waffle plate was sparked. Here's how it went.
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.
The traditional café becomes innovative with Choco Burger
A historic café must be able to introduce innovative desserts alongside the more traditional ones. Find out how to offer delicious novelties to your customers.
A sweet story that made history
It's not always easy to know how to innovate while preserving the identity of historic places. With Techfood solutions you expand the offer without sacrificing quality.
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.
Gelato Village: artisanal gelato arrives in the UK
How does Italian ice cream fare in the world? We asked Daniele Taverna, owner of Gelato Village in Leicester in the United Kingdom.
Tourist bars: how to study a green offer
Lake holidays are the destination for those looking for breathtaking landscapes, tranquility and excursions. Find out what to offer in your tourist bar to this target.
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.
Gourmet sandwich: when tradition meets innovation
Lorenzo Mazzarini manages the BirraGourmet in Borgo San Lorenzo, where he prepares a menu linked to Tuscan cuisine with a single oven, from toasted bread to gourmet sandwiches.
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.
Stories of women, yogurt and creativity: the success of Yolove
Is it possible for women in the Horeca sector to combine family and work? Certainly, with lots of ideas and the reliability of Techfood machinery.