Bar stories
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.
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.
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.
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
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.
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...