Category Archives: MISCELLANEOUS

17 locations in Italy, 800,000 pizzas baked, 500,000 burgers served, 300,000 bruschettas and over 1,200,000 pints of beer poured.​ ​ Today we share highlights from the interview with Paolo Branchetti, founder of GiustoSpirito, Massimiliano Barca, Operations Manager, together with Mario Moretti, CEO of Moretti Forni.   Founded in 2010 in Rubiera, GiustoSpirito combines an artisan brewery and restaurant into a single format.​A business that has grown steadily over time and now counts 17 brew-restaurants across Emilia-Romagna, Lombardy and Romagna, with a strong identity that blends beer, Italian cuisine and conviviality into a unique experience.     What is your product philosophy?​P. Branchetti: We are an artisan brewery with a strong focus on quality. Our beer is neither filtered nor pasteurised, so it’s a product that must be stored and handled with great care. Everything related to food – pizza, burgers, dishes – follows the same philosophy: high-quality products, as artisanal and distinctive as possible, just like our beer recipes.     How did you choose Moretti Forni?​P. Branchetti: Over the years we tested many solutions: stone top, stone bottom, heating elements, different systems. Only about six years ago did we find the definitive solution. We mainly use S series for pizza and T series for other products, because we don’t do pizza alone: we also prepare burgers, meat and full restaurant dishes. Oven versatility is essential.     What role does technology play in managing a chain?​M. Moretti: Two elements are crucial: ease of use and repeatability. Technology must allow every operator to achieve the same result in a short time. The complex part is handled at company level. This way, people working in the restaurants can use the equipment easily. It’s also essential to be able to remotely monitor the equipment and intervene from a distance, to always guarantee the same level of quality.     How important are people in your model, and how do you balance quality and quantity in a chain?​M. Barca: People are central. Standardisation is essential, but without people who believe in the project and work carefully every day, it doesn’t work. Quality comes from the product, but also from the people who prepare it. ​ As for balancing quality and quantity, you need two things: procedures and people. Everything must be written down and replicable, but you also need people who put it into practice every day – along with, of course, high-quality ingredients.

Over 212 restaurants across 10 European countries, more than 20 million pizzas served in 2025, and revenues exceeding €540 million. ​​Here’s an excerpt from the Chain Reaction interview with Mario Moretti, CEO of Moretti Forni, Stefan Höllen, Chief Supply Chain Officer of L’Osteria and James Elliot, Founder of Pizza Pilgrims. ​​Founded in 1999 in Nuremberg, L’Osteria has transformed the idea of Italian cuisine into an international casual dining format: extra-large pizzas, fresh pasta made in-house, and an atmosphere inspired by the traditional Italian osteria, designed for a global audience. ​A steady growth path with a clear focus on the future.​​What impact has Moretti Forni technology had on L’Osteria? ​S. Höllen: A few years ago, we ran tests in one or two restaurants using Moretti Forni. The process was quick, and we were very satisfied with the oven quality. We were using the S series in our restaurants. We promptly decided to switch to Moretti Forni. The new technology had a very positive impact on daily operations, which is why we chose to roll it out across all new openings. ​​Why did Pizza Pilgrims join the same group as L’Osteria? ​J. Elliot: Because Neapolitan pizza is still not very widespread in Germany. When L’Osteria asked us to bring Pizza Pilgrims to Germany, it felt like going back ten years to London, when Neapolitan pizza was something new. It’s a new challenge, and it’s exciting. ​​What does it mean to be a partner to major international chains like these? ​M. Moretti: It doesn’t just mean supplying technology. It means supporting the customer from the very beginning, during installation and throughout the entire relationship. It means listening to their needs and responding quickly to operational challenges. The added value is service: the ability to step in promptly and support the customer at every stage.

One of the most important factors in professional foodservice is time optimisation. What if there were an oven that could help you save time, energy, and effort – autonomously?   Smart tools for modern challenges Today, optimising both resources and production quality is more than a goal, it’s a necessity.In this scenario, adopting technology that can actively support these needs represents a concrete, measurable leap forward. X series is the oven designed to radically transform your working experience.   Smart autonomy: baking adapts to you   X series is equipped with AnyChef™ Technology – an advanced system of algorithms that automatically sets the ideal baking cycle. The oven guides the operator through the display, suggesting the best spot for each product. Whether you’re baking pizza, bread, pastries or other dishes, the result is always even and repeatable. This significantly shortens the learning curve, making perfect baking accessible even to less experienced operators.   Ease and workflow optimisation: more time for what matters One of the most obvious benefits of using X seris is saving in operational time. Thanks to Adaptive BakingTime™ and SmartDeck™ technologies, the oven monitors and adjusts the bake in real time, based on the type and quantity of products loaded. Manual intervention is no longer necessary: the oven handles the process autonomously and alerts you precisely when each product is ready. Further enhancing this efficiency is the SmartBaking App, which allows you to manage the oven remotely via smartphone. You can preheat the oven and have it ready at shift start, schedule power-on and shut-off times, activate Auto EcoStandby™ mode, and monitor energy consumption. An automatic steam release valve ensures precise humidity control, improving the result, again, without the need for manual input. All of this makes day-to-day management agile, faster, and more responsive, improving your overall organisation and productivity.   Real energy savings: sustainability you can measure   X series has been engineered to be the most sustainable oven in its class. It delivers up to 45% less energy consumption compared to traditional systems. With Auto EcoStandby™ and Auto PowerBooster™ technologies, the oven dynamically adjusts energy use based on workload and downtime, while always maintaining exceptional baking quality. This makes X series a smart choice that combines productivity with environmental responsibility.   Versatility for every environment and every professional   X series is perfect for restaurants, pizzerias, bakeries, bistros, hotel kitchens, and foodservice chains. Its modularity and wide range of functions, from par-baking to Refining®, make it a complete solution for any workflow or product type. And if you operate in multiple locations, X series can be managed remotely via the RemoteMaster Hub™ platform, giving you centralised control across different shops or workstations.   A design built for daily operations   The design of X series isn’t just aesthetic, it’s functional, built to enhance the working experience. Every detail has been considered to maximise ease of use in real-life conditions. The brushed stainless-steel handle with antimicrobial finish allows fast, safe opening – partial or full – of the dual doors, helping to reduce energy waste and prevent heat dispersion. The CoolAround® system ensures that external surfaces remain cool to the touch, increasing both safety and comfort – even in high-volume kitchens. Visibility is also optimised with reflective stainless-steel interiors and a dual, protected LED lighting system that valorises product presentation, even during baking. The result is an intuitive, comfortable interaction, where every element of X series meets a real need in the professional kitchen.