News – Page 11 – Tablo Store

Female Entrepreneurs in F&B: an increasingly moving scenario!

Female Entrepreneurs in F&B: an increasingly moving scenario!

In recent years there has been much talk about how the role of women has evolved in the business world and how many have made their way into leader...

Sustainable kitchen: a choice for the planet!

In this period, exactly five years ago, people were queuing in Milan under the summer sun waiting to visit the big event of the year: Expo 2015. Si...

Staycation. New trend or temporary solution?

A few weeks ago, speaking of a famous hotel that is one of our clients, we heard the phrase "they have the best staycation offer of the moment". St...

Meeting Marcello Scognamiglio from Grissini Restaurant at Grand Hyatt

As we promised you, for the "meeting the chef" section, the appointment this month is with Marcello Scognamiglio, chef of Grissini, the Italian res...

Meeting Umberto Bombana at Tablo Store

"Why then, what the hell is happiness ..?" ("Otto e mezzo" F. Fellini) In these days we have reflected a lot on communication, on its importance...

Sunday lunch: the timeless Italian classic

Those who know well the Belpaese culture and traditions, will know that almost all Italians have a fixed appointment every week. We are not talking...

Add a seat at the table, there is a new friend!

This was the title and opening theme of the well-known theatre performance that made its debut in Rome in the 70s. Following this theme, we decided...

Let’s talk with Antimo Maria Merone, executive chef of 8½ Otto e Mezzo Bombana, Macau.

As promised, if you have followed us over the past few weeks, we offer you a short interview with Antimo Maria Merone, executive chef of 8½ Otto e ...

How could catering concept change after Covid-19?

From May 18, Italy has entered a new phase; the one that allows the reopening of commercial activities and travel, for now, only within the same re...

How did eating habits change during Covid-19?

The spread of Coronavirus has changed our lives and, perhaps, its impact on society will lay the foundations for a new model of cooking and caterin...

May-flowers!

During this long week end the sun showed itself and revealed us all the beauty of spring. Spring is the period of pastel colors, of happiness, of r...

Hard times – For these times

As every year we find ourselves close to May 1st, the date on which we celebrate work and employees. But what do we really know about the origin of...

Bon Ton. From the origins to today Etiquette.

Before Easter holidays, we talked about the table and the necessary rules we have to keep in order to receive our guests in the best way. But, who ...