Bar stories
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.
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.
Events in hotels: how to best accommodate customers
With the 6 interchangeable plates of Rondò Unika you have a new help in hospitality. A perfect idea for breakfasts and ceremonies in the hotel.
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.
Expand the offer without seasonal constraints
How to expand the offer of your ice cream parlor by also increasing the takings? With the right equipment, such as the Rondò Unika waffle maker.
Gelateria in winter: seasonality is no longer a problem
Seasonality is a limit for some businesses that can be eliminated. Find out what an ice cream parlor can sell in winter to keep the takings.
Light and crunchy frying: Combi Wave fries without oil
Frying is a staple dish for pubs and restaurants, often avoided due to its heaviness. However, frying without oil is possible, here's how.
Not just crudités: a complete kitchen even without a hood
Take an example from the story of the Caveau restaurant in Milan, which decided not to give up hot dishes despite the kitchen without a chimney.