Recipes based on melon: first course, second course and dessert.

Summer recipes for a unique and tasty menu based on seasonal fruit: melon.
We offer you three easy-to-prepare dishes for a complete but fresh, light and multi-colored meal ... and flavors!

First dish: risotto with melon

Let’s start with the first course: rice with melon.
To prepare it you need:

250 grams of basmati rice;
200 g spicy provolone;
150 gr bresaola or raw ham;
2 melons;
mint, oil, salt and pepper to your liking.

It starts from boiling the rice, which is then drained and put aside to cool. Cut the two melons in half, clean them from the seeds and empty the two halves with one to dig – trying not to spoil the peel – to pull out the pulp.
Cut the bresaola (or the raw, less light but more tasty alternative) into strips and the provolone and the pulp of the diced melon.
Add everything to the chilled rice, along with mint and a sprinkling of black pepper. A little oil and ready on the table.

The original idea for your reach? Serve the rice in the melon skin like a bowl!

Main dish: chicken strips with basil and melon

As a second course, we propose chicken strips with basil and lemon. You need:

500 grams chicken breast;
half melon;
juice of a lemon;
a bunch of basil;
salt, pepper and oil as required.

Cut the chicken breast into thin slices and marinate for thirty minutes with lemon juice, salt, pepper and 6-7 chopped basil leaves. Meanwhile, clean the melon from the seeds and peel and cut into cubes.
Heat a well-oiled skillet and cook the chicken with the marinade over high heat for five minutes. When the process is finished, reduce the chicken to “strips”, frull it with a little basil leaves and add it to the melon.

Dessert: melon and amaretto semifreddo

Last but not least your summer recipes, semifreddo with melon and amaretto:
400 grams of melon pulp;
150 grams powdered sugar;
12 grams jelly in sheets;
3 egg yolks;
6 tablespoons amaretto liqueur;
4.5 dl cream for desserts.

Soak the gelatine in cold water for five minutes; in the meantime, blend the melon until you get a pure one.

In a saucepan, heat the amaretto liqueur, adding the well-drained and squeezed gelatine. When the heat is off, stir until the gelatine has melted.

Using electric whips, whip the cream first and then the egg yolks, adding the sugar to them, until they are frothy. Add, continuing to mix, the melon, the jelly and then the cream. Spread the cream into the molds and put it to harden in the freezer for at least three hours; before serving, leave in the fridge for an hour.

Enjoy your meal!

How to advertise on Facebook for your restaurant

Facebook is becoming more and more a window for advertising: discover how you can use it to make your restaurant wellknown.

Things to know about using Facebook for advertising purposes:

– Facebook pages are indexed by Google as  traditional sites: the potential customer will have no trouble finding you by typing the searching engine;

– Facebook is a fast “pocket” sharing and communication system: you can also update your page via your mobile phone – for example, you can photograph the dish of the day, use filters to improve the shot and publish it instantly – and just as quickly respond to any requests or comments from users, even if you are on the move and not in front of a PC;

– you can achieve excellent results without paying any amount, but if you want to upgrade the tools at your disposal you can also invest in post sponsorships or page promotion, depending on your needs.

How to advertise  your restaurant on Facebook  :

The starting advice is always to create a page rather than a profile: the likes are more immediate than friend requests and moreover, while the number of friends is subject to limitations and there is a risk that Facebook will notice that the profile corresponds to an activity instead of a person, the number of fans on a page is unlimited.

Suggest your page to your friends and invite them to do so with their contact list in turn. If at first you are interested in making yourself known, you can also make a small investment to bring new likes to your page, but remember to target the public to whom you want to advertise: define age, interests and geographical area in the first place.

Create interesting content for your page. Users use Facebook especially to entertain themselves. For example, a video in time lapses showing a dish, the menu of the day with appealing graphics, interesting quotes on the world of cooking combined with images, a shot in which you present your team at work, and so on .

Engage the audience. You can create a survey in which you ask, for example, what course they would like to find in the menu or which variant they prefer for a plate, giving them a couple of options. If you receive positive reviews, do not forget to highlight them: it is as rewarding for your business as for the customer.

Finally, you can create an “Action” button that refers to your restaurant’s website, or invite them to register for your newsletter, reserving a new promotion (like a coupon for your restaurant), that will take them to visit you for first time.

Food News: Las Bravas, two Spaniards in Italy on board a food truck

What is a food truck? It is the home of street food.

Valentina and Mireja had made their profession and, they have  traveled far and wide for Spain, they arrive in Italy on board their blue trailer: they are called Las Bravas and their specialty is tapas.

They arrive in Milan and from there they will leave to be known throughout the boot. There is a wheeled kitchen in which they prepare in a revisited version the culinary specialties of the Iberian Peninsula. Mireja is of Spanish origin, Valentina has lived in Barcelona for so long to fall in love with her. Their project stems from the love for the Spanish culinary culture and the desire to share and export it: hence the idea of ​​reviving Iberian recipes in the street food version and putting them on their traveling business.


But which  are  the steps to put on a tapas bar, or in general a food truck, on two wheels?

The process is long and always starts from a good idea and a lot of work needs  to implement it. We need to be clear about our goals and the identity of our business, evaluating their expenses as well as possible earnings.

Next, you have to deal with the bureaucracy: first of all ,the certificate of the Food and Beverage Administration course is required. Another fundamental step is the opening of the VAT number at the Inland Revenue, registration with INPS and the Chamber of Commerce. You must then go to the town of residence to obtain a license to the traveling trade, and find out which roads are allowed to stop and sell and in what time. Each municipality has its own regulation and knowing the rules that allows to avoid problems of any kind and penalties.

What are the advantages of a food truck?

The initial costs are certainly not those of the opening of a real restaurant and it is easy to amortize them quickly.

You can more easily retain the customer: the relationship with those who “eat” is more directed and informal than in traditional restaurants. Even the sale is simplified and fast: the street food format is more practical than the classic “courses”, and helps the growth of profits.

You can move around and participate in festivals, events or even to  choose the best places that offer more sales opportunities: if a place does not work, turn the engine on and off!

Avoiding negative reviews

Your customers are your best friends, they pay your bill and your paycheck. That’s why when they leave your room they have to go away happy, satisfied, with a full stomach but above all with the desire to share this moment of joy.

The reviews are the focus of every restaurant business, there are many sites and apps that collect the testimonies of those who choose you at every lunch and dinner.

Before you call to make a reservation it is very likely that your potential customer will do a quick search on Google, Trip Advisor, Facebook, etc. to read how to eat, what services you offer and much more.

Do you know that one of the most influential parameters for the reviews is the speed in taking the orders?

Leaving hungry customers to dream the dishes written in the menu is seen as a sign of disinterest and we absolutely must make this happen.

A negative impression leads to writing a negative review, which may be why a potential customer abandons the idea of ​​booking in your room and keep looking for another place.

How can you avoid this catastrophe?

If you integrate RistoManager into your work cycle, you will make customers happy and your employees more satisfied.
Choose the right method:

– If you are a traditional restaurant, where the waiter comes to the table and pen on a white sheet the command, maybe it’s time to save paper (you will do good to the environment) buy a tablet to be used by  your employee.

– If instead you love automatisms and all that is iTech you use the tablet directly to customers. They will be happy to be able to use the “instrument of power” to order and make all the changes they want on their plate, without seeing the annoyed and confused face of the waiter.

 

You can download FREE RistoManager from our site, continue browsing our blog to read many other strategies to avoid negative reviews!