Never let the Bar sign any type of contract (so no usurious loans, illicit discounts, useless gadgets, trap contracts, etc.).

Stop immediately the negative trend in the consumption of the espresso bar (-30% in the last 12 years). Increase consumption already in the 1st year of use of the Espresso Duetto, from 20% to 50%.

Implement continuous and planned Marketing and Advertising actions at Duetto bars, for example: free tasting days, gift vouchers, consumer gift cards, coffee and newspapers at special prices, etc.Set up the bar with a Duetto image kit: Richard Ginori cups, mirror with Duetto image, tin, sugar holder, napkin ring, clock, inside and outside signs, no smoking pictures, working hours, information on Espresso coffee, personalized price lists, etc.

To purchase, if the customer so wishes, espresso machines of any brand with discounts up to 50% from official price lists and forms of payment up to 2 years without interest..

Providing scheduled and free technical assistance every 15 days, with Duetto employees, guaranteeing the perfect efficiency of espresso machines.

Practicing a certain price at the bar, making the espresso machine always work at 7 grams (obtaining 1 Kg of coffee 143 cups) and not at 8/9 gr. (obtaining from 1Kg of coffee 110/120 cups). Sell ​​more cups, buying less coffee. .

Sell ​​Duetto products only and exclusively at Duetto bars and not in supermarkets and / or G.D.O. Give the Duetto bar the area exclusive (within a radius of 150/200 meters) thus avoiding competition between Duetto bars.

Guarantee constance of quality thanks to a single, well-balanced blend, in packs of 1 kg, with valve salvaroma. Working the product (selection, roasting, maturing and preservation) in the new, very modern and enchanting Duetto Factory.

Bring to the Consumer a delicate, spicy, fruity espresso with an aftertaste of cocoa, hazelnut and vanilla, with a very low caffeine content. Never use hard, strong, woody and very creamy coffee, suitable to cover unpleasant odors, unworthy flavors, insufficient cleaning, poor maintenance of the coffee machine.

Give real Advice and Training to Employees on the Espresso, on the commercial and development policies of the Bar, on the new market trends, on the possibilities of access to ordinary and extraordinary credit, on legal, fiscal, commercial problems, etc. Issues that must be faced together to build the Success of the Bar.