30 video ideas for your business
Choose your business: here are 30 ready topics, one for every day of the month.
Trade secrets
- 1Why chefs taste everything, all the time
- 2Why pasta is drained a minute early
- 3Why pasta water is never thrown away
- 4Why meat needs to rest before it’s cut
- 5The warm plate trick: why your food reaches the table hot
Riddles
- 6Guess the dish from these three ingredients
- 7Guess which region this dish comes from
- 8Which of these two dishes was made in five minutes?
- 9Guess which spice we used
Debates
- 10Carbonara with cream: allowed or not?
- 11Parmesan on fish: yes or no?
- 12The coperto (cover charge) at restaurants: fair or not?
- 13Short menu or long menu: which appeals to you more?
Try it yourself
- 14How to make pasta creamy like at the restaurant (mantecatura)
- 15How to cut onions without crying
- 16How to tell when the oil in the pan is ready
- 17How to plate a simple dish and make it look special
- 18How to salt pasta water the right way
Numbers
- 19How many dishes leave our kitchen in one evening?
- 20How much salt goes in pasta water?
- 21How many hours does a good ragù take?
Stories
- 22How our restaurant began
- 23The dish we took off the menu, and why it came back
- 24The toughest night in our kitchen
- 25An evening in the kitchen, from the first order to the last
Questions for viewers
- 26Which dish reminds you of home?
- 27Primo or secondo (pasta or main): if you could only pick one?
- 28What makes you go back to a restaurant?
- 29Which dish would you like to see on our menu?
- 30At a restaurant, do you always order the same thing or try something new?
Your business isn’t here? Write to us what you do and in which city: we’ll prepare the 30 ideas for you.
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A video on these topics every day: script, voice, editing, cover. You don’t film or write anything.