Hospitality equipment: innovation is infinite
Look out for what’s new in hospitality equipment on display at Hostelco. If we cast our eye solely on kitchen equipment, visitors will find such items as voice-controlled ovens and…
Culinary practice in collectivities: feeding thousands of users with very different nutritional needs
By Ana Turón, Responsible of Restauración Colectiva and the Congress of Collective Catering We are facing the last of the articles of the newsletter ‘Horeca Stories’, through which we have…
Confectionery: one of the new assets marking the difference in catering
The industry is taking renewed interest in confectionery. Hotel F&B departments, innovation areas and generally those in charge of setting menus in the catering business are placing greater importance on…