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.
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...
An example of innovative ideas for bars: the Fantasy case
Today we want to tell you about our meeting with Saverio Columbia Verdicchio, an entrepreneur from Venafrio in the province of Isernia, who, with his innovative ideas for bars, opened...
#baristidentro: Interview with Francesca Martini
#baristidentro, column for our colleagues behind the counter. We interview Francesca Martini, owner of Kaffè, a bar in the historic center of Reggio
The Art Café: a Simple point Techfood mini shop in Montecarlo
What we want to tell you today is a very successful example of Simple Point , the mini shop that Techfood has been offering for years to customers who want...
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.
How to create a new business with street food: Maya's fruit and chocolate shop
Two young guys from Marigliano di Napoli have created a new business with street food, taking advantage of the Neapolitan habit of street food and Techfood technology.
Creating a business in catering, the story of Alessio
Create a restaurant business for a solid and satisfying future. It is the story of Alessio, owner of the Sfizio Misto shop in Lodi.