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  • The italian Espresso on the road: mobility as a new frontier for cafes

    With the MOBILITY project Caffè Vergnano inaugurates a new concept of cafeteria, bringing for the first time the possibility of preparing the real Italian espresso directly “on the road”.
    The idea, based on company’s consolidated know-how, recalls the style of the over 150 Caffè Vergnano branded coffee shops opened all over the world. It reinterprets the well-known concept of quality “street food” in a totally original key, applied it to the bar world.

    The iconic Apecar with a “caffeteria” above, the most famous Italian three-wheeled vehicle, has been used by the company in the lockdown phase, elevated as a symbol of restart. The Apecar has brought, with the delivery service , a strong signal of comfort and normality in the houses of people forced to stay home.
    Emblem of sociality, the “coffee time” is now different from before: thanks to the original mobile versions of a bar customers can take advantage of a fast, open-air and safe consumption, in perfect line with the need to maintain social distancing.

    INTELLIGENT, INNOVATIVE AND SUSTAINABLE MOBILITY

    Characterized by its strong identity and personality, the project is divided into four main categories, offering solutions that can adapt to different business needs.

    From the bike to the Apecar (in the raised, ground or electric versions), from the trolley to the pickup truck, the cafeteria becomes dynamic and flexible, allowing fast movement over many different areas in the open air.
    The various solutions have been designed with the aim of responding to different budget and size requirements, but they all guarantee excellence in design and preparation with the sole purpose of offering the same quality as an espresso at the bar. Each vehicle is equipped with an espresso machine and grinder, which can use either the electrical and water systems or operate autonomously using tanks and generators.

    The “street coffee” is a 360-degree project whose maximum aspiration is offering a more sustainable way of doing business thanks to the electric version available for each vehicle. Moreover, it gives the possibility to entrepreneurs to complete their service offer, or to become an unique opportunity for those who want to start a new business without incurring in prohibitive costs.

    VINTAGE VEHICLES: REDISCOVERING NEW EXPERIENCES, TRAVELLING AND COFFEE CONSUMPTION

    The mobile cafeteria project is enriched with a range of vintage vehicles that, for the occasion, are set up with the bar equipment, expanding its functionality and thus giving them a new life, with a view to the perfect circular economy.
    A new approach, the perfect combination between tradition and rediscovery, is the base of the project declination in its “old style” version. The choice of vehicles is diverse and is divided between the Vespa, Ape, 500 and Bulli proposals and the company’s ability to convert customers’ owned vehicles.
    A reference to the authentic, healthy way of living. Combined to the pleasure of experiencing evocative vehicles of the past with the possibility of creating new experiences related to coffee consumption.

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    Written by admin August 7, 2020 0 comments
  • The dehors, the new way of experiencing cafes

    After weeks of forced closure, bars and restaurants have finally raised their shutters, but in an atmosphere of restricted health security and fear that with difficulties will still loosen for some time. In this context, the external areas of the premises assume strategic and ever-increasing importance.

    To respond to the need avoiding gatherings, customers and venues must adapt to new needs and change established habits. Specifically, the espresso at the bar counter, which characterizes us as Italians, must be accompanied by a different type of consumption, possibly outside the premises. A ritual that we are not willing to give up and that, precisely for this reason, will have to take on new characteristics: it is therefore important to structure ourselves to make our spaces suitable for welcoming people again, guaranteeing that dimension of sociability and sharing that we have always sought before a coffee or a cappuccino.

    The arrival of the warm season, together with the desire to remove the memory of forced imprisonment, plays in favor of the rediscovery of the external areas and, precisely with a view to welcoming customers in an environment that is as airy and clean as possible, it will be advisable to give new life to the bar dehors. Many municipalities are already favoring the expansion of these spaces by offering advantageous (even free) conditions for the expansion of the occupied portion of public land; it remains for the managers to understand their potential and organize them so that customers recognize them as safe and clean places.

    Where to start then?

    The first steps are the usual ones, which we have come to know by now. First of all, the distances between the tables: in this regard, let us immediately clarify that the possibility granted by some municipalities to enlarge the space used for seated consumption, of which we have just said, does not mean an increase in seats and seats, but goes in the direction of guaranteeing interpersonal distance and limit proximity, even in service. Masks and gloves for staff who, by opening the room also outside, have the opportunity to work in different areas, limiting contact between colleagues.

    The “contactless” dynamics such as payment via pre-arranged platforms, but also the reading of menus with your mobile phone and a special QR code, sending the order directly from your table according to a similar digital method, should be encouraged. The desire to avoid that many people handle the same tools pushes in the direction of disposable even for table service – from disposable tablecloths to take away glasses (looking for the most environmentally friendly solutions to try to contain the environmental impact) – and the self-service ban, where applicable. Even in the outdoor area, as well as inside the room, the hygienic measures must be increased and observed with greater care, in particular the cleaning of the surfaces at each table change with sanitizing solutions.

    Can we do more to make our outdoor areas even safer and more beautiful?

    Absolutely yes. Given the measures just described and implemented, it is important that the external spaces of our restaurant are as welcoming as ever. Very often dehors are not particularly cared for but, given their growing importance, every detail in the furnishings must be thought of and positioned correctly, both functionally and aesthetically, so as not to miss the interior spaces. Fabric seats, use of wood, ornamental plants but also as dividers, folding and easily reclining tables, umbrellas, vases, blackboards are just some of the external elements to which attention must be paid more than ever in terms of quality and practicality; and they can be accompanied by the most innovative solutions. Among these, a special mobile banquet on wheels can be of great use, allowing you to also carry out the fundamental functions of the cafeteria, which has always been the prerogative of the interior spaces. Made of resistant and durable materials also and equipped with a cover, it can be set up ad hoc with a coffee machine and grinder, allowing in fact also in the dehors the administration of espresso, cappuccinos and other drinks (thanks to the space below used as a warehouse or small space refrigerated).

    Do you want to know the Caffè Vergnano solutions to improve and make your dehors more functional? Write to [email protected]

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    Written by admin August 7, 2020 0 comments
  • Which characteristics must have a successful bar?

    In an highly competitive business segment, which has suffered more than others in recent months, it is fundamental to successfully revise the coffee experience in your premise. Atmosphere, details, service, quality, extended opening hours and a wide coffee offer to be adapted to the various moments of the day – from breakfast to aperitif – are the fundamental ingredients. READ MORE >
    Written by admin August 7, 2020 0 comments
  • A journey into Italian espresso

    In 1882 Domenico Vergnano opens a small apothecary in Chieri, a small mediaeval city on the hills of Torino. READ MORE >
    Written by admin August 7, 2020 0 comments
  • How to use the French Press to make a perfect French Coffee

    In the vast panorama of aromas obtainable from the combination of water and coffee, French coffee is certainly the result of one of the most fascinating alchemies. Let’s discover the secrets of the French Press and see how it works. READ MORE >
    Written by admin April 23, 2018 0 comments
  • How to Make the Best Coffee Pudding

    Are you looking for a deliciously fresh dessert that you can prepare just a few hours before serving? Coffee pudding is perfect to end a lunch with friends or even as a tasty afternoon snack. READ MORE >
    Written by admin April 9, 2018 0 comments
  • Coffee Cakes: simple, quick and egg free recipes

    Are you looking for simple, quick and egg free recipes to make coffee cakes? Here you will find two recipes that will amaze even the most refined palates. Put your hands in the dough! READ MORE >
    Written by admin March 26, 2018 0 comments
  • What is Pour Over Coffee

    Originating in the United States, Pour Over Coffee is a twist on traditional American filtered coffee and has become a speciality in various cities of North America such as Portland. Manual preparation is preferred to preserve its authentic flavour. READ MORE >
    Written by admin March 12, 2018 0 comments
  • Aero Press – a New Way to Prepare Coffee

    There are so many ways to prepare coffee: some are ancient and traditional, others are more recent. This is the case of the Aero Press system, invented only in 2005 but already extremely popular. Here’s how it works. READ MORE >
    Written by admin February 26, 2018 0 comments
  • How to store coffee beans

    Aromatic, energising, invigorating – coffee is a pleasure you really can’t live without. However, its precious beans need to be well preserved in order to obtain a dark, dense and fragrant infusion to meet our expectations. READ MORE >
    Written by admin February 12, 2018 0 comments

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