Bar stories
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.
Running a bar and being successful in 3 weeks: a true story
Bar management, how to improve it? Take the Creamy Crime of Fiumicino as an example, in just 3 weeks from the opening it is the novelty of the city.
Where to open an ice cream shop? The place makes the difference
Understanding where to open an ice cream parlor is essential for guaranteed success. Discover the history of Il Cono Gelato and where it has chosen to position itself.
Catering service: advice from I Love My Kitchen
I Love My Kitchen offers an impeccable catering service to big names such as Sassuolo Calcio and Vasco Rossi. Discover the secret of its success.
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.
Opening a yogurt shop: Giulia's independent story
Giulia Mantellino has decided to open a yogurt shop on her own to become its own owner. Find out how Techfood helped her achieve her goals.
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.
Successful ice cream shop: the story of Porta San Zeno
From attention to customer communication to the variety of proposals on the menu. Discover the secrets of Michele and his Porta San Zeno ice cream shop.
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.