Costa Verde’s customisation serviceBy Joana Diason 14 de July, 2025Costa Verde offers a variety of customisation solutions, allowing porcelain items to be creatively and...
Data points to another successful year for tourism, by neoturisBy Joana Diason 25 de June, 2025After consecutive record-breaking years for national tourism, many expected 2025 to be a challenging year...
How to Choose Tableware for Hospitality?By Joana Diason 23 de May, 2025In the hospitality and catering industry, every detail matters. The customer’s dining experience begins long...
Hospitality – Attracting GOOD talent, by Óscar CorreiaBy Leonardo Cardosoon 24 de April, 2025How should we think about talent in the context of hospitality? By focusing primarily on...
Portugal: More Than Just a Destination, by TH2By Rita Pireson 2 de April, 2025Portugal is not just another dot on the map. It is an experience—an invitation to...
New Year, New Life in your restaurant by O GerenteBy Rita Pireson 27 de January, 2025“New year, new life!” This is the sentence that haunts us whenever a new year...
Analysis of 2024, by neoturisBy Rita Pireson 17 de December, 2024Everything suggests that 2024 will be another record year for national tourism. Let's see: As...
3D printing – a future in porcelain industry? by Pedro VilarinhoBy Rita Pireson 11 de October, 2024In a market characterised by the transition from mass customisation to mass personalisation (boosted by...
Can inclusive breakfast increase your hotel’s revenue?By Rita Pireson 27 de September, 2024Breakfast is not just the most important meal of the day. For hoteliers, it's also...
Metaphors around the table, by Amuse BoucheBy Rita Pireson 16 de September, 2024In recent years, Portuguese gastronomy has grown, recognised and transformed itself. It has become mature...
Inviting minimalist style, by TH2By Rita Pireson 23 de July, 2024Simple lines, conveying a "welcoming" sense, for a distinctive room decor. There's a lot of...
Moods, a new approach to porcelain, by Costa Verde!By Rita Pireson 11 de July, 2024It was even before the pandemic period that Costa Verde began an investigation of differentiated...
The confessions of the world’s best chefs, by Nelson MarquesBy Rita Pireson 3 de July, 2024Six years ago, when I thought about publishing the first Chefs Sem Reservas book, based...
Costa Verde at Vagos Sensation Gourmet 2024!By Rita Pireson 28 de June, 2024Costa Verde is a sponsor for the 2024’s edition of Vagos Sensation Gourmet, under the...
Analysis of the first semester of 2024, by neoturisBy Rita Pireson 13 de June, 2024After the pandemic period, there were several question marks over the evolution of tourist demand...
Community of Success across the Restaurants’ Sector, by O GerenteBy Rita Pireson 13 de May, 2024In the dynamic restaurant’s scene, it is crucial for restaurant owners to connect and share...
Sustainability in Hospitality – A Commitment!By Rita Pireson 2 de May, 2024At Costa Verde, and as a result of the integrated management system, CVIS - Costa...
Sexual Health in Hospitality, by TH2By Rita Pireson 15 de April, 2024Yes, it's always social media's fault, but here it's not indifferent. It is an old...
Innovation in Ceramics: a step towards sustainability, by Cátia OliveiraBy Rita Pireson 27 de March, 2024The development of new products, services and processes, aligned with sustainability concerns, is one of...
Porcelain: Get to know its origin, composition and application!By Rita Pireson 14 de March, 2024Porcelain, on its own, brings life to a meal. Through its beauty and soft touch, it...