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...
The Perspectives of 2024, by Fernando Garrido of ADHPBy Rita Pireson 29 de February, 2024The beginning of a new year is always a time for reflection and planning! Based...
Workplace culture is the key, by Óscar CorreiaBy Rita Pireson 12 de January, 2024When culture becomes misaligned with the company's sustainability, the culture can and should be considered...
2023 exceeds expectations by NeoturisBy Rita Pireson 20 de December, 2023The year 2023 should be considered the first complete and normalized post-pandemic year. And while...
3 important table considerations for a welcoming snackBy Rita Pireson 3 de November, 2023The other day I remarked to a long-time friend, as she lavished praise at the...
Restaurant trends for 2024 by Paulo AmadoBy Rita Pireson 4 de October, 2023We are now launching the restaurant trends for 2024. Yes, special crockery or surfaces are...
The 2023 analysis by NeoturisBy Rita Pireson 14 de July, 2023After three atypical years, in terms of tourism demand, 2020 and 2021 due to the...
Porcelain colour trends for the summer of 2023By Rita Pireson 14 de June, 2023The porcelain colour trends for summer 2023, bring vibrant and cheerful colours, ideal to match...
The social decision in the restaurant by Paulo AmadoBy Rita Pireson 17 de May, 2023On Costa Verde’s porcelain pieces, we can find enormous chef’s works. They are heralds of...
Food Design by Food Design Lab LisbonBy Rita Pireson 3 de May, 2023Exploring the multisensory experience across food by Food Design Lab Lisbon. "Without Design, eating would...
The ideal environment for a journey for twoBy Rita Pireson 13 de April, 2023Spending time alone with the person you love can be an unforgettable experience. Whether for...