Published December 11, 2014
Gelato on a stick!
Carpigiani is changing the gelato game with new innovations in frozen dessert equipment. It will be showing off its latest concept during the NAFEM show at the Anaheim Convention Center in February.
Gelato has traditionally been scooped like ice cream, but Carpigiani’s system allows for the formation of gelato into bars on a stick that can be customized with a variety of toppings and coatings.
Read the full article here: Carpigiani To Display Gelato Bar Concept
[sc:mbta]
- On a roll: the rise of the artisan bakery sector
- Attract business diners to increase revenue
- Study examines pros, cons of no-tip policy
- 7 food halls to keep an eye on in 2017
- Where there’s smoke, there are cocktails
- Why Farm Burger is One to Watch
- Burger King charts own course with Mac ‘n Cheetos
- Blue Apron: Major restaurant competitor, or flash in the pan?
- Ziosk table ordering tablets are sweeping the nation!
- By Servers, for Servers: Tips and Tricks
ARCHIVES
- Commentary
- Want to Optimize Your Menuboards? Try Analytics
- One Coffee Shop’s Mission-Focused Approach to Marketing
- Why the Future of Sandwiches is Global
- Create a Stunning Look with Custom and Themed Table Tops
- Is Alcohol Worth the Price for Fast Casuals?
- Food Handler
- How to Compliment Guests
- Tips for balancing your job and your relationship
- More annoying customers that drive you crazy
- The tip of a lifetime
- Customers are annoying
- Food Manager
- Online ordering – the future is now!
- Improve assistant manager skills to boost business
- How to Manage and Control Food Costs
- Sustainable food is good for business (and the environment!)
- What’s the Deal with Baby Boomers?
- News
- Jimmy John Liautaud to Receive Horatio Alger Award
- Loyalogy Announces New 2018 Rewards Program Research Study with Customized Options for Restaurant Companies
- Pita Pit’s CEO Talks Fresh Menu, Future Changes
- Leaders Establish Foodservice Consulting Firm
- CoreLife Eatery Announces New Franchising Opportunities
- Quiz
- Trending
