Bar stories
Neapolitan pastry: the story of La Borbonica
Antonio Russo runs the La Borbonica pastry shop in Bologna together with his wife Anna De Falco, a place with an incredibly wide and delicious offer. As the name suggests,...
Green Garden Riccione: quality and speed are the musts of a bar
Green Garden Riccione is the bar managed by Espostito Tina that offers a non-stop service to its customers. From breakfast to the pre-disco snack, Tina has been able to exploit the winning position of her club to increase her success. Let's find out with her how she has improved her business with an ally in the kitchen for the preparation of quality dishes that are quick to prepare.
The chefs combi oven is Combi Wave
Combi Wave is the combined oven produced by Techfood which immediately won the trust of the starred chef Eugenia Botti of Sano Italiano. Let's find out together with Eugenia Botti what are the benefits of a professional machine like Combi Wave and the advice for successful management of a restaurant.
At TrentadueCafè, the innovative bar thanks to constant research
Andrea manages the Bar Al Trentaduecafè in Lodi, a place that has made the varied offer a point in its favour. From sweet to savory through crudités and sushi, Al TrentadueCafè are attentive to the latest news in the sector. Let's discover together with Andrea the strategies for an innovative bar in step with the latest trends.
Menu for themed evenings: the Luci Coffee solution
Offering a menu for themed evenings is simple for Jacopo Favero who runs a place that offers fast food services. He told us why he chose Combi Wave and its incredible practicality.
For the Il Pizzicotto pizzeria, speed is everything
Sonia tells us about the pizzeria Il Pizzicotto, a place near the crystalline coasts of the Adriatic coast in Porto Sant'Elpidio (FM). How it has also become a snack and why speed and quality are essential in a take-away restaurant.
Roberta talks about the Festival bar and her passion for work
Roberta manages the Festival bar, a place set in a particular context: a petrol station characterized by its typical comings and goings. For this reason, Roberta relied on Techfood by purchasing Pastaland, a fast and versatile pasta cooking machine.
#baristidentro: interview with Luana and Maria Teresa
A close-knit staff, excellent organization and a pinch of advertising. The advice of La Bottega del Turista for the #baristidentro section
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...