Articoli sul mondo della ristorazione

MACCHINE PER IL CAFFÈ PROFESSIONALE: GUIDA ALLA SCELTA TRA TRADIZIONALE SUPERAUTOMATICA E CAPSULE

Professional Espresso Machines: Choosing Between Traditional, Bean-to-Cup and Capsule Machines for Bars and Hotels

Jun 10, 2026
Choosing the right espresso machine is a strategic decision for every bar, hotel or restaurant. In this technical guide we compare traditional, bean-to-cup and capsule machines: service volumes, cost per cup, maintenance and pairing with the professional coffee grinder for the Horeca sector.
BANCO REFRIGERATO PER GASTRONOMIA E PASTICCERIA: COME SCEGLIERE IL MODELLO GIUSTO ESPORRE CONSERVARE

Refrigerated Counters for Delicatessens and Pastry Shops: How to Choose the Right Model to Display and Store

Jun 10, 2026
Choosing the right refrigerated counter is a strategic decision for every delicatessen, pastry shop or hotel buffet. In this technical guide we analyse the main types — from the refrigerated display case to the well counter — with the selection criteria, the HACCP temperatures to respect and tips for reducing energy consumption in the Horeca sector.