Ristoservice inaugurates its new Vending Branch in Cornate d’Adda, a modern and functional space designed to optimize vending service. The new location houses state-of-the-art vending technology and is a strategic investment to ensure efficiency, quality and future growth. The official opening will be held on Saturday, May 24, 2025, with a guided tour, exhibitors and buffet with show cooking.
Ristoservice inaugurates its new Vending Branch in Cornate d’Adda, a modern and functional space designed to optimize vending service. The new location houses state-of-the-art vending technology and is a strategic investment to ensure efficiency, quality and future growth. The official opening will be held on Saturday, May 24, 2025, with a guided tour, exhibitors and buffet with show cooking.
Ristoservice inaugurates its new Vending Branch in Cornate d’Adda, a modern and functional space designed to optimize vending service. The new location houses state-of-the-art vending technology and is a strategic investment to ensure efficiency, quality and future growth. The official opening will be held on Saturday, May 24, 2025, with a guided tour, exhibitors and buffet with show cooking.
Food requirements in businesses are changing. Employees today are looking for healthier, sustainable and more personalized options, with a growing demand for balanced and alternative menus.
Food waste is one of the biggest challenges in mass catering. Every year, tons of food is wasted in corporate and school cafeterias, with significant environmental and economic impact.
The lunch break is not just a time to relax, but a key part of business productivity. A balanced diet affects employee well-being, improving concentration, energy and work performance.
