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Digital Subscriptions >  Trade & Professional >  Catering >  Ristorando Magazine >  Ristorando 9
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Ristorando Magazine Ristorando 9 Back Issue

Italian
0 Reviews   •  Italian   •   Trade & Professional (Catering)
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Editoriale - Cauto ottimismo
News - La notizia è servita
Tendenze e mercati - Due fattori di turbolenza
Ristorazione collettiva - Passaggio di consegne
Facility Management - Oltre il catering
Ristorazione collettiva - La Babele delle linee guida
Travel - Il f&b decolla a Roma e Milano
Made in Italy - Tricolore ma anche green
Foodservice Equipment - Frigoriferi professionali
Alimentazione e sicurezza - Obiettivi ancora lontani
Ristorazione a tema - Un angolo di Baviera
Nuovi trend - La ristorazione è (anche) mobile
Mercati & tendenze - Biologico, avanti tutta!
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Ristorando 9 Editoriale - Cauto ottimismo News - La notizia è servita Tendenze e mercati - Due fattori di turbolenza Ristorazione collettiva - Passaggio di consegne Facility Management - Oltre il catering Ristorazione collettiva - La Babele delle linee guida Travel - Il f&b decolla a Roma e Milano Made in Italy - Tricolore ma anche green Foodservice Equipment - Frigoriferi professionali Alimentazione e sicurezza - Obiettivi ancora lontani Ristorazione a tema - Un angolo di Baviera Nuovi trend - La ristorazione è (anche) mobile Mercati & tendenze - Biologico, avanti tutta!


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Ristorando  |  Ristorando 9  


Editoriale - Cauto ottimismo
News - La notizia è servita
Tendenze e mercati - Due fattori di turbolenza
Ristorazione collettiva - Passaggio di consegne
Facility Management - Oltre il catering
Ristorazione collettiva - La Babele delle linee guida
Travel - Il f&b decolla a Roma e Milano
Made in Italy - Tricolore ma anche green
Foodservice Equipment - Frigoriferi professionali
Alimentazione e sicurezza - Obiettivi ancora lontani
Ristorazione a tema - Un angolo di Baviera
Nuovi trend - La ristorazione è (anche) mobile
Mercati & tendenze - Biologico, avanti tutta!
read more read less
Since 1996, Ristorando is “the” magazine of
the modern foodservice in all its many branches:
contract catering (companies, schools,
social care) and modern commercial (cities,
malls, highways, airports, railways, hospitality).
In each issue, the constant monitoring
of contracts, procurements and new openings
blends with a careful analysis of market
trends and existing regulatory fra me
work. This formula has made the magazine
a tremendous restorative learning tool for
the industry as well as a point of strategy
meeting between demand and supply of catering
services.

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You'll receive 10 issues during a 1 year Ristorando magazine subscription.

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