Ideas for your place
SUSTAINABILITY AND PERFORMANCE IN THE KITCHEN THANKS TO TECHNOLOGY AND SERVICES
Energy saving in catering and the fight against food waste translate into environmental and economic sustainability thanks to technology and valid services. We will see how to reduce consumption and...
COOKING RICE FOR POKE IS SIMPLE AND FAST WITH STEAMÌ
Quick meals ride the Hawaiian food trend: the Poke Bowl Cooking the rice for Poke is the first step in preparing a Bowl . Completed in the easiest and fastest...
Catering 2022: 2 trends and 1 must
The 2022 catering trends look promising. The new horeca year has necessary and advantageous developments in store for restaurateurs . The menus that we will see in two substantial aspects,...
Tips and trends to follow to start 2021 well
If you feel like recovering from 2020, here are 5 useful bar tips. The first, focus on the customer and build loyalty.
Dpcm Christmas: the delivery boxes so as not to stop
While waiting for Dpcm Christmas, restaurants and bars are preparing for the most rigid scenarios. Italy in the red or orange zone, what to do?
Early closure: how to get organized after the new Dpcm
How to adapt to the latest dpcm which provides for the early closure of bars? There are two turning keys: turn over and take away.
Profitable takeaway? 3 key points to consider
The take away service granted by Phase 2 has allowed 30% of public establishments to reopen. But what are the points to really make a profit from this activity?
Food delivery and quarantine: the current and future scenario
With the closure of the premises, home delivery of food is the only way for managers to continue selling and for customers to indulge in some whim.
Take away service, increasingly requested by customers
The take away service is constantly growing, for this reason it is important to take care of some aspects of the offer to take away. Here are the three basics.