How to choose the best table for your restaurant

In the last decade we witnessed a rising interest in food and food services. The reason why is Italians has a  great attitude for cooking that is part of our culture from centuries. Because of that Italian people developed a passion for each aspect of cooking.

Moreover we have to consider the great success by some reality shows that feeds this phenomena. Even though all over the world in the last 15 years a big crisis occurs in the financial sector, catering service is one of the few that still works fine.

A great number of businessman each day desire to start a Restaurant and begin to think about a project bu there is a lot of important things to consider before doing that such as the fiscal cash register.

One of the important things to know is absolutely how to choose an appropriate furniture and in particular the choice of the tables that best fit the restaurant. In this article, whose task is to guide you through the choice, we will talk about different tables for restaurants trying to figure out what are the alternatives that marketplace offers and how to choose when you are thinking about your restaurant.

We will see the features that a restaurant table must have and the different materials we can choose.

Restaurant Table: the materials

When we have to choose the design of our own activity it’s important to find out what and choose the restaurant table that fits our needs. The criteria we should consider are different, let’s start from choosing the materials whit what tables are made of.

First of all we should consider that material types evolved over time according to market requests which, as we know, change rapidly and often during years. Because of that the choice is personal and referrers to the style and ideas of design of the client and the needs of its Restaurant.

The most common are wood crafted tables, good looking and elegant but expensive. This material is often preferred by those who have the project to start a rough casual old style restaurant, and want to create a warm and welcoming atmosphere.

Other materials are metal (steel, aluminium, iron) and synthetic one.

The choice of the material is influenced by the space in which you’ll eventually put the tables. Indeed there is a big difference between indoor and outdoor locations, for those who luckily have one.

Starting from the indoor location we can say that the main features of the tables are their design and the capability of being easily moved. Due to that we suggest you to choose wood crafted tables and synthetic one.

Talking about outdoor location thing changes because often tables do not have a covering on them so they have to resist to the decay caused by natural elements. So, first thing to consider is weather.

The best choice in this case is ironsteel or aluminium crafted tables,  they are very resistant and tough, not rain nor wind can ruin them. The flaw of metals is that they are expensive, the alternative is to buy cheaper and less stylish plastic tables. You should, without any doubt, avoid wood because it is more delicate and requires attentions and maintenances.

Restaurant tables: form and size

Another important aspect of restaurant tables selection certainly is their form and their size. Indeed it’s wrong choosing one bigger or smaller and rounded rather than circular because you will waste space.

So it’s important to consider the size of the restaurant room: for example if the room is narrow but long and if the counter seize a big amount of space, the smartest solution could be wall fixed tables.

This solution give us the chance to add some sits and use all the space when the restaurant is crowded. Another example is a wide room, in this case a wise solution could be employing squared tables, more handily to join in the possibility of a large number people reservation.

A little trick you should do, and a lot of people do it, is to diagonally organize tables instead of in parallel because they occupy less space.

Restaurant tables: important features

Important features that restaurant tables must have are: comfort, essential thing because customers should feel at their ease; firmness and material quality, you should avoid buying low quality products because at some point you will regreat.

Also important is tables design because a restaurant with flavourful dishes but awful furniture will never be appreciated by the people. Last but not least you should select tables easy to clean: the lack of cleanliness disadvantage every type of activity.

The fundamental thing is coherence between tables and the atmosphere of your restaurant.

Top 10 Trattorie And restaurant in Puglia

Puglia with its 700 km of breathtaking shore and it’s 300 km of both green valley and hillocks, offers flavoursome food made of excellent fruit and vegetables, fresh fish and genuine bovine and sheep meat.

In the area named “Tavoliere delle puglie” there is an ancient tradition about fruit, vegetables and meat. There are a lot of restaurants where you can taste local products, with a farm-to-table production, that comes directly from the manufacturer to the customer.

Restaurants in Foggia

Piccola Osteria km Zero

Excellent cuisine, products are always fresh and comes from the neighbourhood moreover they are wonderfully cooked. We find original the idea of a variable menu coherent with the usage of farm-to-table products. Fair prices.

Ristorante Grand’Italia

Its simple cuisine enhance the taste of dishes, light and delicious. Moreover after eating a lot, the lightness of the meal helps you stand up easily, without feeling upset.

Ristorante Braceria Aurora

Homey and friendly location, excellent for those who want to taste a great “Tagliata” or some tasty tuna fillet cooked on embers. Started in 1950 it’s symbol of tradition and professionalism.

Restaurants in Gargano

Moving throw Gargano, in Peschici we found Trattoria Bar Costamarina. Spectacular location with a terrace that offers a breathtaking sea view. Waiting service was professional and polite, talking about food fish dishes were tasty and generous.

While Hanging around in Vieste we found Skipper, a restaurant with wide glass walls that allowed us to admire the astonishing sunset on the sea port

Restaurants in Bari

If you find yourself 1 or 2 days in Bari I suggests you to have a meal in “Le Giare Ristorante” restaurant. It’s like a voyage across authentic and intense taste of land and sea originated by the experience and the flavoursome cuisine of chef Antonio Bufi.

La Pesciera offers different food such as shellfish raw or cooked, fish-fry, fresh baked fish, tartare and sushi-roll. Excellent and premium oysters combined with Champagne close the circle.

Restaurants in Salento


In Salento you can find excellent restaurants where the tradition wisely taught to combine fresh fish, such as famous Gallipoli’s “Schiuma di mare”, with fruit and vegetables that this wonderful land offers.

Dall’antiquario (Lecce)

Before even taste traditional well cooked food you should observe the details and the style of this location, unique in its genre. Everything in Salento is different, each place is a discover.

Osteria Briganti (Gallipoli)

It offers interesting and tasty dishes, waiting service is warm and polite, the location is pleasant, it offers fair prices, it’s absolutely the place where everyone would like to have dinner.

Osteria del Vico (Gallipoli)

Excellent restaurant set in the historical center of Gallipoli. It’s best dish is the starter, suggested to me by the owner, made up of 6 small portions. They always serve fresh fish.

How to choose the best cash register for your restaurant

One of the most important tools, sometime it’s necessary, for those who have a commercial activity is cash register. This tool is both mechanical or electronic and its main role is to store data about trading operations, usually is linked to a box where you can organize money and sort it by different denominations.

The largest part of cash register can print a cash receipt for the customer in which there are the details about the purchase: the amount of money, the date, and the register identification.

The history of cash register

Some say that cash register was invented by James Ritty, he was the owner of a saloon and he wanted to avoid that his employers would have benefitted from one of his mistakes and would have stolen part of his earnings.

The first cash register was named “Ritty’s incorruptible Cashier” there is no need to explain what it means, he was so clear. Nowadays cash register role is more important than ever before, the role is transmitting the commercial activity profit and costs to Internal Revenue Service (IRS). Maybe most don’t know that Italy is the first country to make compulsory this communication back in 1983

Different types of cash register

Cash register in a commercial activity is useful not only for payment but also for monitoring the inventory and for the management of cash flow. According to the type of the activity you should choose a cash register that fits your needs.

Let’s make an example. People who have a clothing store whose sells are high and that refresh the inventory each season, need a cash register able to connect with a barcode reader, a Pos and a Pc in which it’s installed an inventory management software in order to help each aspect of the activity.

Another example is a huge store with a great quantity of trade. The implementation of a touch screen cash register is a profitable investment because it allows employers to do more complicated operation at the same time and to do it faster.

In conclusion, before you choose a type of cash register you should consider different variable features otherwise there is the risk of wasting money ending up with something you don’t need.

Ristomanager and the cash register

Ristomanager is one of the best software solution for restaurant management on the market, one of the most innovative and one of the most affordable too since you can buy it throw a subscription.

This software is compatible with KUBE II F cash register but it’s important to know that it can be used separately, you can employ it as a pre-bill device then you move to the classic cash register, that is not connected with the pc, and stamp the cash receipt.

Ready for the swimsuit season? How to face front it eating in restaurants

Summer is coming, we shouldn’t be caught unaware whether we eat at home or we eat in a restaurant. This is the last month to keep an eye on our diet without avoiding one or two relaxing dinner in company of your friends or your boyfriend.

We have not to become maniac for the scale giving up the pleasure of food wasting great evenings that we could spend together with someone. Here you are some simple and useful tips you should keep in mind that helps your outline without producing in you stress when you jump on the scale.

One course

You should focus on one course such as a big salad or a good second course with a side dish, focusing on lean meat, avoiding an excess of condiment that enemy of our body, capable of store toxic substances and fat that are difficult to digest.

More snacks

When someone shows you a menu and you are one of those who won’t give up on a full meal made up of starter, main course, second course side dish stop now you are still in time. Try a light snack with a soft drink, you will feel no more hungry  and you will eat less.

What and where to eat, organize your meal

You should think ahead what you are going to eat and diversify your meals. If you eat a main course during lunch you should eat cooked or, better, steamed vegetables during dinner. With this type of cooking you eat tasty foods lacking calories.

Choose a strategy

Even tough you are with friends you haven’t to give up to over elaborated food with a lot of carbohydrates, instead interchange vegetables to fruit, don’t eat too much but the right tasty quantity.

You can’t give up on desstert

Everyone know that the dessert after a meal in Italy is something you can’t do without. Just eat instead of it a fresh fruit salad, or a dessert made of water such as lemon sorbet or vegan icecream.

Pay attention to salad

Salad are light right? Are you really sure about that? If they are composed of only vegetables that is true but if you add some “Grana” (cheese), roasted chicken meat, sauces such as tomato sauce and mayonnaise this is no more true. Salad is tasty but you should mix few and healthy ingredients.

Last but not least, the main tip

Everything we do should be balanced. Sometimes happens that we step out of line, we are not Swiss when talking about food so don’t feel guilty.

You should organize before eating in a restaurant, ask for some advices to a nutritionist who will eventually set a diet based on your metabolism, (everyone is different from the others) he’ll suggest what to eat and how much too. Following his advices you’ll eat different food without eating too much, once you understand your metabolism you’ll be able to choose what you want to eat, for example, “coda alla vaccinara” or steamed vegetables.

You will eat without issues in your favourite restaurant leaving behind stress caused by the fear of getting fat. Eating with taste is a form of art and a real pleasure, if we don’t moderate ourselves we can consider it pleasure?

Interview to Stefano Paciotti: from delicatessen to reality show

This week Ristomanager it’s proud to announce you the interview of a special guest. So special in particular for people who follows the reality show “La Prova del cuoco”. We are talking about Stefano Paciotti, one of the best delicatessen owner in Italy. He will tell us about his origins and his family from Scheggia. His town in Umbria is poor and humble but it offered a great opportunity for Paciotti family. Talking about its delicatessen, it was first built in Roma where the young Stefano grew improving his grocer skills and the ability to do business with people. As both an artisan and a showman, Stefano today moves from his work bench to places where he organizes workshop where he infuse his passion and professional skills to students. In one of his seminaries he was noticed by some people who wanted him to get on stage of “Prova del cuoco”. His targets is far from achieved, his dream is to found a delicatessen academy, a place where tradition of cured meats is preserved in order to give prestige to Italian food.

Good morning, Stefano. We know that your family comes from Umbria, precisely from Scheggia (Gubbio): what made you move from Umbria to Lazio, in Rome? And what brought you to the world of cured meats?

My father’s family, same as all the families of the past days, was numerous so, because of this problem it was difficult to live a wealthy life, his last two sons (of 6) were literally sent to Rome where they would have helped their uncle in order to carry on his little shop.

With some differences same things happened to me, because my father become owner of an activity that required my help whenever I didn’t attend school. In that period my passion for building relationship with the customers was growing , and consequentially the passion for the products that we sold was growing too, in particular for those who needs attention such as cured meats and cheeses.

What are your greatest professionals satisfactions? Instead what were the rainiest day for Salmeria Paciotti?

Among the greatest satisfactions there are the personal one: I managed to achieve a certain level of knowledge and proficiency that quench each day my hunger for the research and selection of products that i sell to my customers. Professionally talking, the greatest satisfaction is to be able to transmit my experiences to young people that becomes more and more interested in this subject. Moreover i think that I still have a lot of things to do. In the past, Rainy days have come. It was the period of Italian financial crisis but the endless research of quality foods helped us to get away from that periods.

What are the advantages and disadvantages of being a “norcino” Master today?

Among the advantages we have absolutely to consider the awareness of being able to follow your passion, the ability to discern good raw materials from bad one and more important, being able of live tanks to this passion. The disadvantages are countless. Just to mention some: timetable, physical work, responsibility, few time to spend with family, etc… But i have to say, it’s worth it!

How you reach “Prova del Cuoco” starting from a delicatessen?

In general I reach TV thanks to the lessons about food excellences i was used to grant in Hotel Cavalieri Hilton in Rome, by which I’ve been noticed from people who worked in that sector. More deeply, i reach “Prova del Cuoco” thanks to my brotherly friend Gabriele Bonci, with whom I worked for several years. The professionalism and the lack of shyness did the rest.

As “television” chef what are your thoughts about Masterchef? And in particular about cooking reality shows?

I think that all this television formats that deal with the cooking world should be watched and understood. Cuisine and the world of food in general are personal subjects that everyone interpret in his own way, the important thing is that those who spread their knowledge and ideas are experts. The rest is all about show, you should take it as a suggestion not as a rule.

What would you say to a young person that dreams about jumping into the world of cured meats?

I deeply suggests to jump into it with the desire of following your own passion, with the humility of learning new things, and more important with the curiosity for knowledge. This is a world full of sacrifices but it can give you great satisfactions. Moreover, you should have the desire for the research of high quality raw materials, for yourself and for future generations. If you have this attitude you have not to worry, things comes of by themselves.

Have you got plans for the future(both professional or personal)?

One of my most ambitious plan for the future is creating a delicatessen academy, where it’s possible to develop the experts of the future. My big dream is to have the possibility of getting in touch with young students in their school in order to guide them step by step throw working life because I think that today young people are really good. Last but not least i would like to say that even if you weren’t born delicatessen owner you can become one!

Live between cones, budgets and fulltime schedules. Interview with Ilaria Angelillo of the Clover ice-cream parlor.

After the interview with Fabrizia Ventura the blog of Ristomanager continues to dye pink. This week, Ilaria Angellilo, 35-year-old Milanese ice-cream maker, takes the floor. The love between Ilaria and the ice cream cones was born by chance, when her family took over an ice cream parlor, the future Clover. And it is then that the life of Ilaria is divided into a before and after. In the first there was a degree in Education and a long career as a community educator, in the “after” there is Clover. And there are the ice cream cones, the rows of patrons, the balance sheets and existential typical of those who have an activity. Positive and negative balance sheets, which in any case do not discourage Ilaria or her partner, responsible for the accounting part. On the other hand, she is the creative, who amalgamates and creates new tastes, because it is not limited to pre-packaged tastes. In a Milan of skyscrapers and hasty passers-by, in an industrial Milan, Ilaria believes in artisanal gelato.

And now, it is her who speak.

Hello Ilaria, can you  tell us who you are, how old are you  and where do you live?

Hi, I’m Ilaria, I’m 35 and I’ve always lived in Milan.

What did you do before you became an ice cream parlor?

I graduated in Education Sciences, and I worked as an educator for more than ten years in various contexts, including prison, day care centers and residential for the disabled, minor communities.

What prompted you to open an ice cream parlor?

The proposal was made by my family, who had the opportunity to start an ice cream shop  and I immediately accepted with enthusiasm. I have always loved the idea of ​​working in the field of nutrition.

Are you enthusiastic about having embarked on this adventure or would you go back? What are the positive and negative aspects of your business?

The question is a bit ‘ambivalent: in some ways I like it a lot, but the difficulties are very high, and sometimes I would like to go back … but the positive aspects are many, and on balance I would not change my current work with the previous.

Among the positive aspects of this activity there is the possibility to be creative, to invent products, tastes, recipes, formulas. Creating something that makes customers smile and that improves their day, even for five minutes, is a wonderful feeling. As well as hearing comments such as “I was looking forward to picking up your ice cream”, or “I come from Trezzano on purpose to get ice cream from you” makes the fatigue of a whole day disappear in a second.

On the downside, especially when you own business, there is a constant preoccupation with balancing budgets, giving up evenings out, weekends, holidays, and the problem that there is a huge difference in work between ‘winter and summer, which creates problems both in the management of staff and in the choice of products to be put on the bench (and remember that even in winter customers fall, the rent of the room and the salaries of staff remain unchanged …)

Your personal consideration about who opens ice cream parlor or  general restaurant business in Italy?

On the other types of restaurant business I do not know, but i know  ice-cream parlors are concerned, I see that many people rely on “turnkey” franchises that offer semi-industrial products for an easy and profitable job. So we find around hundreds of ice cream parlors that offer ice cream with a standardized flavor, so much so  many people are convinced that ice cream parlors always offer “prepackaged” products in sachets.

On the other hand, especially among young entrepreneurs, I see many people who study and open ice cream shops that use quality products and recipes, which are bringing artisan gelato to very high quality levels.

There is also to say that opening business in Italy is also a courageous choice: taxes, operating costs and bureaucracy make it very difficult to manage a small business, which can not be compared to a large company.

What would you recommend to those who want to open an ice cream parlor?

First of all,  ice cream courses  are not sponsored by companies that sell semi-finished products. Look for serious schools, which explain the fundamentals of the ice-cream parlor, how to balance the blends, how to create their own recipes from scratch. Also, study the area really well and make an accurate business plan. The market is now saturated, and in order not to fail it is necessary to differentiate its offer by adjusting it according to the target of the territory. And preparing for a life full of sacrifices, the job of ice cream makers is really tiring from all points of view, both physical and mental. There were days in which I worked 17 hours in a row, continuously raising buckets and 10-12 kilos trays and continuously passing from the laboratory to the counter, but they have  to be taken into account, especially in case of sudden absence of some staff member : the ice cream parlor has schedules to respect, and it is up to the holder to cover the shifts uncovered, as long as it is possible.

Do you thank  someone in particular for the goals achieved in your career?

Well, I can not yet say that I have achieved particularly important goals, but I certainly have to thank my family, which allowed me to start the business believing in my skills (without an initial investment in Italy, it is very difficult to open one’s own business ), the teacher of the ice cream course, Alice Pagani, who teaches his students with great professionalism the foundations of the ice cream shop, and my partner, who takes care of the bureaucratic-administrative issues of the store and supports me in moments of discouragement, making me always re-center on future goals and not on the small failures or adversities that I can encounter daily.

Ristomanager Gestione Comande: from today the app is also available on iPhone and iPad.

We are happy to announce that the app Ristomanager Management Comand, our client to take and send comande to the tables of restaurants, from today can also be used on Apple devices (iPhone and iPad).

From now on you can then download it from the Apple Store or from the following link:

We remind you that with the Ristomanager Gestione Comande client you will have the possibility to manage the tables, send the order to the departments of your restaurant and send the account or pre-account. To use the app, you will need to install the appropriate server on your computer. This server, to meet increasingly large users, is compatible with both the Windows operating system and the Mac. Once you have done this, you must enter your login information to enter the server and then the client.

Ristomanager Management Comande: the functions.

Let’s now the  list of  the multiple functions of the Ristomanager Gestione Comande client:

– Add a Command
– Change a Command
– Delete a command
– Send a command in Press
– View all the tables
– Print the receipt
– Free the table
– Division of the command in groups. With this function you can also reverse the order of the orders
– Entering a Note for each product or dish before sending it
– Enter additional commands with the Add function

Today is a great day for Arkosoft that improves its products day by day!

Interview with Fabrizia Ventura, chef designer in the balance between cuisine and art

We continue our interviews, for readers of ristomanager, to present excellence of the  Italian restaurants and after interviewing the pizza chefs Marco Stango and Roberto Gallo, today it’s up to Fabrizia Ventura, a chef who has built his professional affirmation following basic principles of  the relationship between cuisine and art and curiosity towards new flavors and new tastes.

His career path is not taken for granted, in fact the cooking skills are combined with a degree in Art History and the experience gained in the world of communication. Worlds apparently distant, but which, over time, merge into an unquestionably innovative and creative professional project.

Currently engaged as a Chef Designer member of the Italian Chefs Federation, in various collaborations in Italy, for training, the realization of industry events, and the development of the visibility of chefs, restaurateurs and product enhancements.

Fabrizia hello and thank you for accepting to answer some of our questions. Can you tell us what is Cook Design  Italy and how was your idea born?
This idea was born above all from my love for Italian cuisine and from my desire to bring my contribution to innovation in the sector. Many colleagues have asked me to help them to propose their business in a different way, through the contribution of the web and in particular social media, tools that are now unavoidable for every type of business.

So I offer advice for the development of a brand, restaurant activities not started or to be relaunched or for the enhancement of individual professionals and their creations and above all I offer support in the management of large training and marketing events.

In your work, how important was the degree you have achieved in art history with specialization in graphics, drawing and engraving?
I would say that it was very important because I have always considered art and cooking 2 similar elements and for me cooking is like painting, and the dish and the ingredients are like the canvas and the colors. Cooking and painting are 2 forms of art that can not be expressed only with technique but need creativity, that comes from the heart and soul.

Studying the history of art I understood how it is similar to the history of cooking because both teach us the importance of culture and knowledge.

Fabrizia what is your relationship with the cuisine, tastes and flavors of other countries?

The cuisine is culture and you can not only love the Italian one, also because the same Italian cuisine contains in its history traditions of neighboring lands. I love all the cuisine of the world, and I’m always very curious to know and  realize  new tastes because only in this way it is possible to create and innovate, through knowledge and discovery.

For this reason I have traveled a lot. I was in fact in Mexico, South East Africa and the USA to learn  techniques and dishes that have greatly enriched me. I love my job and I’m always looking for new flavors, traditions and stories to bring to the table.

And demonstrating this I created a brand that is based exclusively on the ITALIAN TRADITION of fish, but presented and shared with very special menus that can even have 30 courses, as well as in Japan. I call them small works of taste!

It comes from an intuition: eating the best Italian fish, in its traditional recipes but presented in the shapes and with the traditions of sushi!

We know that for work you provide advice for the Paciotti family, present in Rai at the Prova del Cuoco with Stefano Paciotti. I’d like to know what you think about the success of the TV programs dedicated to the kitchen.

Many television programs are the luckiest and misfortunest of our industry. On the one hand they increase interest, curiosity and approach the world of food, but on the other they create false myths and scientists of the gourmet, those who make the wise in the restaurant just because they saw it on TV.
I know what is behind a TV program and I do not deny that I would like it to be “authentic and” “genuine” as what moves the passion for cooking, but it is TV, and therefore should be taken in my opinion in small doses.
Thank you for your time in Fabrizia and we look forward to meeting you again in the future.
Thanks to you for the chance and a greeting to all readers of Ristomananager, see you soon to tell you about new projects and other stories of art and taste!