Pizzeria transport management costs: how to calculate them correctly

If you already have a pizzeria and are considering to also introduce the take-away service, then you will have to pay close attention to all the costs deriving from it, trying not to neglect them and calculate them correctly. The takeaway service, in fact, while representing a great opportunity for profit for the pizzeria, requires at the same time a greater number of resources, and therefore costs that must be evaluated and planned correctly.

Pizzeria transport management costs: the aspects to be considered

On the one hand, in fact, offering takeaway pizza can lead to an increase in customers, and on the other it also represents a cost for the activity. In fact, it will be necessary to produce more pizzas at the same time and, in the case of home delivery, also evaluate the cost of a bellhop. Oven maintenance must be carried out more frequently and frequently. For this you may find it useful to read our tips on how to clean the pizza oven properly.

So, before diving into an investment of this kind, it is good to evaluate the real opportunity and feasibility, in a careful and scrupulous. The owner of a pizzeria, however, too often is already burdened by a whole new series of activities that must be monitored and monitored.

A pizzeria as a restaurant in fact includes the management of the tables but also the management of the orders, that of the warehouse, the staff, etc. In short, a real world that requires a lot of attention and planning, otherwise a poor service and a kitchen.

Pizzeria transport management costs : how to plan them

For this reason, if you are thinking of expanding your business, the advice is to rely on a restaurant management software. In this way you can have every single element of the whole activity under control. Everything will be constantly monitored and visible right before your eyes. You will be able to better manage your resources, such as supplying the warehouse, optimizing orders and managing the kitchen.

In particular, product management will be easier and smoother. You can monitor and control all loading and unloading operations from the pizzeria warehouse. Furthermore, the software will allow you to manage the bar and restaurant stocks, while for each item it will be possible to set the quantities available in the program.

With Ristomanager, for example, one of the best and most complete restaurant management, you can also retain your customers, and improving your income and earnings for your business. It is a software that you can download on your smartphone or tablet, very convenient and easy to use, thanks to which you will manage  better  your pizzeria.

You will not have to worry about having everything under control, because it will be the software to do it, without the possibility that something is left out or neglected. With Ristomanager you will be able to better manage the staff, taking care of the training and clearly identifying tasks and any critical points.

In this way you will be able to improve what is not, bringing your pizzeria to a guaranteed success. This software will therefore allow you to optimize resources and manage them to the fullest, allowing you to save a lot of effort. At the same time it will help you grow your business, and without the risk of unforeseen risks and risks. In fact, it is often the lack of organization, as well as the correct and timely planning of costs and activities, among the main causes of failure.

In short, a good and prepared pizza is not enough. If you want your pizzeria to be successful, you will need to equip yourself with Ristomanager. This software also has the advantage of being able to be used without the need for an internet connection. It is therefore able to work even in the event of a blackout, without compromising the crucial activities of the activity, such as the ordering and management of the tables. Thanks to this software, in particular, it will be possible to manage the orders directly on the tablet and send them automatically to the kitchen.

You will no longer run the risk of losing some order and making a bad impression with your customers. The service will therefore be more efficient and faster and, therefore, more appreciated by your customers. With Ristomanager you will also have the possibility to manage the fast cash desk, in order to create takeout orders. In short, the ideal solution if you are thinking of offering take-away pizza.

What are the waitress duties?

When we think for  the staff of a restaurant, it is easy for the first thought to go to the waiter, or perhaps to the cooker. In fact, both professional figures represent the heart of the restaurant, as their work is really essential to ensure that the activity works. While the chef, led by the chef, gives life to the dishes that will be served and whether or not they will make the restaurant’s fortune, the waiter manages the orders and the tables.

In short, without one of the two figures the restaurant could not exist. For this reason it is very important that the personnel who cover these roles are prepared, trained and well aware of their duties and duties. For example, the figure of the waiter is identified with the person serving the tables. Yet the role of the waiter is not limited only to this.

Waiter tasks: tasks and responsibilities

For a start, for example, the waiter’s work begins even before customers have arrived at the restaurant. The waiter, in fact, takes care of preparing the room and the tables. Not only that, the waiter also has the task of accompanying customers to the table, making them sit down and follow them from the beginning to the end of their lunch or dinner.

In some cases, the waiters also advise clients on which dishes to order. Not only that, if the guests have requests or are dissatisfied with an order or service, it is always up to the waiter to collect their criticism and transfer them to those in duty.

The main task is however that related to the management of the orders, It is a very important task and not at all trivial, which also depends on the perception that the customer will have the service and therefore the restaurant as a whole. Forget an order or send it incorrectly in the kitchen could cause problems and affect the evening, with negative consequences on the image of the restaurant.

When the restaurant has many seats and the waiters are not many, the risk of incurring some mistakes is very high. For this it could be useful to have a management system able to automate the order process. Ristomanager is one of the best and most complete on the market today. Downloadable on your PC or Mac, but also on tablets and smartphones, this software is a valuable help in managing every single activity of the restaurant.


From the management of the tables, to the orders, to the supply of the warehouse, to the staff, every aspect is under the control of the manager or the owner. In this way each activity will be constantly monitored and analyzed, allowing better planning and management of costs.

What are waiter tasks and how to manage them

With Ristomanager your waiters can take orders using a tablet and automatically transmit them to the kitchen, optimizing time and resources. The risk of forgetting the order or losing some order will be reduced to zero. Not only that, with this software you can also monitor and monitor staff, as well as building customer loyalty.

Ristomanager will allow you to improve the management of your restaurant, offering a unique support that will allow you not to make false steps or risky evaluations. The costs will be under control and you will be able to plan them in the best way, in order to avoid mistakes that could be fatal.

Thanks to this very easy to use software you can also say goodbye to your used cash register. Through its simple interface, designed for touch monitors and not only, you can in fact take orders to take away and send them to the relevant departments, also issuing the receipt of the respective order.

Not only that, Ristomanager will allow you to better manage and organize the work of your waiters. You will be able to identify and divide tasks and tasks, continuing to have everything under control and monitor every aspect of management. Thanks to a performance analysis, you can also identify any weaknesses and weaknesses in your catering business. All this will allow you to plan new actions and constantly improve your customer offer.

Buy Ristomanager if you really want to make a difference with your business. This software is not a simple management, but much more. Using it, your restaurant will not only be more organized but will also grow and turn into a successful business.

Cosmofood 2018: excellence in the food, beverage & technology sector at the 6th edition.

Sixth edition of the fair dedicated to the excellence of the food, beverage & technology sector.

It will take place from 11 to 14 November 2018 at the Fiera di Vicenza exhibition space with 400 exhibitors and 100 events.

It is the main event of 2018 for the Triveneto area dedicated to the food, beverage and professional catering sectors.

Cosmofood has become the showcase parT excellence, an unmissable appointment for companies that want to be known by the many operators in the sector who visit it.

Managers of bars, restaurants, ice cream parlors, confectioners, buyers and GDO operators, specialized wholesalers and catering companies are looking to Cosmofood for their needs.

Cosmofood changes and evolves. Several new features ready.

It opens on Sunday, to be exact on 11 November at the Vicenza Fair, to arrive on Wednesday, November 14th. A shift that coincides with the increasingly business-to-business orientation that IEG has decided to give Cosmofood.

After five years of continuous growth, with an increase in the order of 50% of the B2B sector, the organizers have decided to change the profile of the kermesse by focusing decisively on the Ho.Re.Ca. sector.

The displacement of the event, opening on Sunday and closing on Wednesday, will be used to facilitate the participation of the business world.

The presence of new, important companies and leading companies for the Ho.Re.Ca sectors, food service, retail and contract in this edition expresses the attractiveness of an event with an innovative format, a B2B platform where you can present the latest news to professional operators.

Dedicated to the managers of bars, restaurants, hotels and accommodation facilities, ice cream parlors, pastry shops, buyers and retailers, specialized wholesalers and catering companies. You will find the best products in the food & beverage sector, plants, equipment and accessories for professional catering, to keep up-to-date and provide our customers with a high level of service. While on the consumer side the level of experience connected to the food world will be enhanced. With the possibility to find in the days of the event an increasingly accurate selection of high quality products from Italy and abroad.

The attention of Cosmofood towards the professional public has already obtained an extraordinary welcome in past editions. And it is the natural positioning of an event that, however, does not intend to forget the most demanding consumer public.

The strengthening of experiential events will in fact be able to make the event increasingly attractive for foodies, thanks also to the geolocation of the Vicenza Fair, in the heart of Veneto and the Northeast. In fact, Veneto is the most important Italian region for tourist presences. According to the latest ISTAT data, it recorded over 17.8 million tourists in 2016, of which over 11.5 million foreigners. Tourism in Veneto is the most important industry in the region, with aggregate turnover exceeding 17 billion euros.

THE PAVILIONS

The main pavilion is reserved for the B2B world where the leading companies in the service of the Ho.Re.Ca. and food service exhibit excellences in the food & beverage sector, plants, equipment and accessories for professional catering.

Operators can find all the news to keep up-to-date and provide their customers with a high level of service.

Another pavilion is dedicated to a selection of excellent producers where visitors can also buy directly. Inside are the following thematic areas: Cosmowine, with the best of the wine industry from Italy and abroad; Cosmobeer, dedicated to the world of craft beer, with microbreweries from all over Europe; Food and quality products; Food, Gluten Free, Bio & Vegan Intolerances where it will be possible to meet  cutting-edge companies offering BIO products and foods for vegans, celiacs and lactose intolerant. There will also be areas dedicated to catering: typical restaurants are waiting for us spread over the entire exhibition area.

Why go to the fair for the Food, Beverage & Technology sector?

Comparison: at Cosmofood the visitor will have direct contact with the producers and the best suppliers in the food, beverage, contract, food & drink service, retail & technology sectors, obtaining immediate clarity.
Purchases: at Cosmofood, both enthusiasts and operators in the sector can buy and place orders
Training: at Cosmofood, visitors will deepen their knowledge by taking part in tasting courses, show cooking and interesting work shops, each day with different themes.
Effectiveness: at Cosmofood, a perfect synergy between innovation, tradition and enhancement of the typical features will accompany the visitor in the discovery of food and wine trends and new technologies
Optimization of money and time: Cosmofood will attend the manufacturing companies to offer a unique and detailed vision of the products and services, allowing the visitor to save time and money.
Cosmofood is the reference fair for foodies and operators in the Ho.re.ca world.

EVENTS

Not only products and services but also contents and knowledge: this is the goal of the events that characterize the 4 days of the event, bringing interaction, training and information aimed at involving the visitor.

 

Sunday 11 November

11.30-13.00 Thai food cooking show with Chef Matteo Villani (Mailani Food) – Stand 108 Pad.7 Polazzo Grandimpianti

15.00-16.30 Thai food cooking show with Chef Matteo Villani (Mailani Food) – At Stand 108 Pad.7 Grandimpianti Polazzo

Monday, November 12th

Morning Demonstrations and customer advice with Chef Luca Moro (finger electrolux) and Chef Alessandro Polver (Zanussi Professional Chef Academy) – At Stand 108 Pad.7 Polazzo Grandimpianti

Afternoon Demonstrations and customer advice with Chef Alessandro Polver (Zanussi Professional Chef Academy) – At Stand 108 Pad.7 Grandimpianti Polazzo

 

Tuesday, November 13th

Morning: Demonstrations and customer advice with Chef Luca Moro (finger electrolux) and Chef Alessandro Polver (Zanussi Professional Chef Academy) – At Stand 108 Pad.7 Polazzo Grandimpianti

14.30-17.30 B.Agnelli Show cooking (smoking gun and vacuum packed, cooking materials & tools, presentation ‘The bastard’ outdoor cooking) – At Stand 108 Pad.7 Grandimpianti Polazzo

Wednesday, November 14th

Morning: demonstrations and customer advice with Chef Luca Moro (finger electrolux) – Stand 108 Pad.7 Polazzo Grandimpianti.

Take a restaurant into management: mistakes to avoid

Are you thinking about running a restaurant and  you want to make sure you’re not wrong? Remember that running a restaurant requires huge planning work and you will not be able to leave everything to chance, or in the worse case  to improvise.

Taking a restaurant into management: the importance of planning

This is the first big mistake to avoid. Before starting to run a restaurant activity, it is essential to calculate all costs well, including those relating to the management of the premises as well as that of personnel and raw materials and any advertising investments.

Having everything under control, however, can be very difficult and this is why it could be interesting to have an instrument that simplifies this work. Ristomanager, for example, is a software that was born with the objective of supporting the managers of a restaurant in the management of all the activities: from the tables and the hall, to the management of the personnel and the warehouse.

A practical and easy-to-use program with which you can automatically manage restaurant orders. Through the handhelds you can in fact automatically send the orders in the kitchen, thus saving time and errors due to the hall staff.

And not only that, Ristomanager allows you to control and plan costs, supply the warehouse but also to store and monitor the history of your customers. In this way you can organize loyalty actions and thus improve the satisfaction of your restaurant. In short, a tool that can really make the difference and can help you manage all the resources of your restaurant.

He manages a restaurant: which management to choose?

There are a lot of management for restaurants in circulation, but not all of them are complete and efficient like Ristomanager. In fact, most of the management is often limited to allow the automatic collection of restaurant orders through tablets and PDAs, and improving the management of the tables.

Using Ristomanager, however, you can do much more. A very important aspect that is often overlooked, for example, is that related to personnel management. The staff is the heart of a restaurant and if is not well managed it  can create considerable inconvenience, worsening the quality of service and therefore also the perceived image of the restaurant itself.

This is why we must remember to correctly identify all the tasks and roles needed in the dining room as in the kitchen, entrusting each one with precise and defined tasks. One of the mistakes that we often tend to make when managing a restaurant, for example, is that of taking on more tasks and roles.

This is the typical mistake that the inexperienced holder does, often for fear of delegating. The result, however, is almost always a great confusion, despite the restaurateur’s commitment. A good management, therefore, can provide a great help in this sense too. Ristomanager, in particular, allows you to have this aspect of restaurant management under control. This will improve the indoor climate of your employees and, consequently, the restaurant service as well.

Not only that, through this software you can also manage the supply of the warehouse, another crucial aspect of a catering business. The raw materials are, together with the service, the other key to the success of a good restaurant, and must be managed in the right way.

In particular, with Ristomanager you will have the possibility to make all the loading and unloading operations from the restaurant warehouse easier and at the same time more accurate. Not only that, because in the program you can set for each product the amount you have, so you  plan in time all the necessary purchases. In this way you can manage all the stocks of the bar and restaurant in an optimal way.

Finally, one of the great advantages of this software is its ability to function even without internet. An important detail that makes the difference compared to other restaurant management. Ristomanager, in fact, is the only product currently on the market that can operate by using the restaurant PC as a local server, that is, the internal connection of the local network. This way your restaurant will not run any danger. Not being tied to the internet connection, in fact, this software can not be blocked in case of an absent connection, but will continue to work regularly.

Do you want to increase your local earnings?

What makes the difference between a pub restaurant, pizzeria bar that is always full and one with the same characteristics that is often empty even on weekends?
What is essential is invisible to the eye!
What many restaurateurs ignore taken from the daily management of emergencies has given rise to numerous numerous television programs such as Nightmare Kitchens, Hell’s Kitchen, Horrors to taste …

Who is your typical customer? How much does it spend? Important to identify the customer target and adjust price and offer of the menu, but also provide some variant.

Is your place visible, easily accessible? Finding parking is easy? If it is not in a nerve-racking place, at a high frequency of passers-by, make sure you have signage and registered on google map with photo. Tell us where to park.
What prices  your competitors have? And what about the services, products, communication of their staff? What flow of clientele that are able to attract? Study the market, the spending capacity of your customers, observe the macro-economic framework and you will know what added value to offer.
The first trump card is to make the customer feel at home to the point of speaking  well your local that will play the role of influencing in  circle of real and virtual friendships, photographing and tagging in the room or photographing your work on his plate .
Second essential point is a good virtual visibility which means continuous management of the local face book page, with frequent posts and immediate answers to questions and doubts, a job maybe is entrusted to a professional or / and to a person external.

Knowing how to manage the unexpected through a PDA with software that does not impose itself when the place is full can make the difference. This is fundamental, sometimes taken for granted but if it happens it is difficult for the customer to return. Give the software comande and solutions so you can dedicate your smile and health to old and new customers, enhancing them. Winning also a selfie with customers on facebook or instagram.

Very important is to demand a smile and a bit of communication from the staff.
Everything passes through your employees, from how they will be able to advise the undecided dish of the day, pair or tell the beer of the month or the wine or solve a doubt or simply accept it with discretion.

New hectic lifestyles and attention to health are the guideline for the multiplication of vegan premises or suitable for intolerance and allergies, which are common today. Are you prepared for these frequent requests? Just create 2/3 special dishes dedicated to vegans and those who have allergies and intolerance, including sweets. How many would like a cake at the end but are they  all full of butter and milk?

Thus achievements intolerant / allergic  and vegan. Few euros that would willingly spend and you know how to do it.

Neapolitan pizza dough: the original recipe

Neapolitan pizza is your passion and would you like to know the original recipe of the dough? Whether you do it for personal or business reasons, you must know that making the real Neapolitan pizza is not easy. Precisely for this reason it is important to know the recipe of the dough in the smallest details, but above all make sure that you do not skip any passage, under penalty of a bad final result. Here you will find all the indications, the ingredients and the procedures to follow in order to make the Neapolitan pizza dough to perfection.

Neapolitan pizza dough: the ingredients

1 liter of water
50 grams of salt
3 grams of fresh brewer’s yeast
1,7 / 1,8 kg of type 00 flour
These ingredients are those needed to make about 10 pizzas of 30 cm in diameter. In addition, the real Neapolitan pizza provides for the exclusive use of these ingredients. As for the water there are no particular indications: the only condition is that it is smooth. You can also use that of the tap, provided that the temperature is between 20 and 22 degrees and the acidity is between 6 and 7.

The flour, instead, must be of soft wheat 00. The choice of flour is very important, as it will condition the final yield. Generally the flour that is used for the preparation of true Neapolitan pizza is of medium strength, which means that it has about 11-12% of proteins. In some cases, however, some pizza makers choose to use stronger flours, in order to obtain longer leavenings.

Best pizza flour: find out which one to choose!

With regard to yeast, however, the advice is to prefer fresh brewer’s yeast. However, it is also possible to use the dry one with a low acidity level.

Neapolitan pizza dough: preparation

But let’s go to the heart of the dough recipe: preparation. To knead it is possible to use the hands or to help with a double-speed kneader with plunging or fork arms. At this point you start to pour all the water and salt into a bowl or container of a mixer, stirring and waiting for it to melt well.

Then you can proceed by adding a tablespoon of flour and baking powder, starting to turn with a ladle, or setting the lowest speed in case of kneader. You must then continue to gradually pour the flour, always kneading with the ladle and continuing until the flour has been completely absorbed.

At this point, if you have the mixer you will have to keep it working at the minimum speed for another twenty minutes. If instead you mix with your hands, then you can start by making a circular movement, that is taking the dough from below and then lift it up and bring it over and finally crushing firmly with the palm downwards. It will be necessary to continue until all the flour has been absorbed.

Now the dough can be transferred to a floured surface. Here we can continue to work the dough until it has taken on a smooth, soft and elastic consistency. Pasta, in particular, must be moist but at the same time should not stick to the hands.

At this point the dough can be covered with a damp cloth and stored in a place free from drafts. The surrounding temperature should be around 24 degrees. In order for the dough to rise well it is necessary to rest for at least two hours.

When the dough is doubled you can start to work it with both hands, in order to give it the classic “wheel-wheel” shape. Then you can proceed with the formation of loaves. These cakes can weigh between 180 and 250 grams and should be left to rise for at least 4 hours.

Even this phase is very important and who is preparing the pizza will constantly monitor the loaves, verifying their leavening and eventually moving them to warmer places. Once the dough is ready, the dough is ready to be spread and seasoned with the ingredients you choose to insert.

Pizzeria in the restaurant: how to manage it to the fullest

Beyond the preparation of the dough, which is certainly an important step in the case when we decided to serve pizzas to your restaurant, you will also be very useful to learn how to better manage the orders. Having a pizzeria inside a restaurant, in fact, involves a greater organization, which can not be left to chance or worse improvised.

The same management of restaurant reservations is more difficult and to ensure that it does not cause disruption should be entrusted to a good management. In this Ristomanager can offer a valuable help, reducing the margins of error and making even more efficient management of the pizzeria inside your restaurant.

It is software that works as an app for restaurant orders, but not only. This management system will allow you to improve and control every organizational aspect: from the management of the tables to that of the warehouse, staff and even customer loyalty.

HOW TO OBTAIN THE MICHELIN STARS


It is well known that Michelin stars are the highest aspiration of all the chefs and restaurateurs of the planet.

Seeing the name of your restaurant appearing on the guide is synonymous with quality and excellence, not to mention customer feedback.

Going back a few decades, we find ourselves in Clermond-Ferrand in France, in the leading company of tire production, the founding brothers: Édouard and André Michelin, had to find a way to guide motorists during the trip, and so they have thought of a guide that contained the reviews and advice on where to eat, stay overnight etc. it is an important recognition that was and still is assigned by the inspectors, evaluating the kitchen, the location, the chef, the service, the cleaning and many other factors.

In 1900 the first issue of the Michelin guide was published.

To appear in the guide with the prestigious symbol next to it, you need to get at least one star from the inspectors, which indicates an excellent cuisine, which can be both traditional and range in the creativity of the Chef. When the second star arrives after the first one, the restaurant reaches very high levels, at the threshold of perfection obtained with the third star, the highest recognition, the crème de la crème. In short, the main features are as follows:

very good cuisine in its category.

 

 excellent cuisine, deserves a detour

 

exceptional cuisine, worth the trip

The process begins with the inspector who, sitting at the table in the restaurant, orders from the menu, opting for a culinary experience that allows the overall assessment of the work of the Chef and his whole brigade. Starting from the presentation of the dish, very important, (even the eye wants its part), to continue with the flavors of the dishes, the balance of the ingredients, the technique of preparing their quality and the ability to  cook and  to create a union unique and unforgettable. Then we move on to the evaluation of the approach with the clientele, namely the professionalism of the service, the selection and the right combination of wines, the atmosphere of the room, the furnishings, the location, the quality / price ratio. leave the mark.
Each plate is evaluated according to the following parameters:

Product quality
Preparation technique
Balance between the ingredients
Creativity of the Chef
Every point on the list receives a vote, here we do not speak of stars but of, forks, ranging from 1 to 5, considering all the elements that we talked about before.

If you are a restaurateur, we can give you the advice to buy the last guide, for the new one you will have to wait until next month, November 16th, and  to start examining the starred restaurants in your area, try them and try to learn. Analyzing the competition, or perhaps it is more correct to say, who made it is fundamental.

The second tip is to invest in your business, change furniture, modernize and keep up new with the times. It is better to buy  an architecture book and redo the furnishings, to select the best staff you can find, travel around the world and get the best out of many different cultures. Start this research to make your restaurant one of a kind, and with dedication and perseverance the results will come.

For the new edition of the guide, the eyes are focused on the famous chef Carlo Cracco, who last year spoke because he lost a star, and he has moved his restaurant in the Vittorio Emanuele gallery in Milan. In less than a month we will find out that  next to the name of its restaurant “Cracco” another star will appear, or maybe two, in order  to reach the maximum prestige.


Even young people are taking their space, in one of the previous articles, we interviewed Chef Isabella Potì, who with his partner Floriano Pellegrino, also Chef, brought the restaurant “Bros” in Lecce to high levels, achieving a reputation , which at this time was  among the most quoted for obtaining the first star.


Italy, in 2018, has 356 recognized stars, occupying the second place in the world after France.

Pizza oven static or ventilated?

Have you decided to prepare pizza and do not know whether to use a static or ventilated oven? Having this doubt is absolutely legitimate. It is in fact a very important choice and that can not be neglected or left to chance. The type of oven is able to condition the cooking and the final bill of the pizza and, consequently, to make a good final product, you will necessarily have to evaluate a series of factors.

Pizza oven static or ventilated? The differences

Before determining which type of oven is most suitable for cooking pizza, let’s see the main features of these two types. The main difference between a static oven and a fan oven is the heat distribution mode.

Specifically, the static oven works by irradiation. The heat then spreads through a resistance located in the lower or upper part of the oven. Using this method, cooking takes place more slowly and is more delicate and homogeneous. Using the static oven, therefore, the dishes are well cooked and dry both internally and externally. It is important to remember, however, that in this mode it is only possible to cook one dish at a time.

The ventilated oven, on the other hand, works by convection. Using this mode creates a real air flow inside the oven which has the effect of drying food. The final effect is to create a sort of crispy crust on the dish while cooking, while inside it remains more moist and soft. Unlike what happens with the static oven, in this case it is possible to cook several dishes at the same time.

Pizza cooking: which oven to choose

So we come to the choice of the most suitable oven for cooking pizza. In this case, we can say that there is no single answer. The type of oven you will choose will depend on the type of pizza you want to make. If, for example, you are more oriented towards a more crunchy pizza, then you can opt for the ventilated oven.

Otherwise, you can direct yourself to a static oven. This type of oven, in fact, is particularly suitable for foods that require a slow and uniform cooking and a perfect drying both inside and outside, just like pizza and bread.

The choice of the oven will therefore depend on your preferences and the type of pizza you intend to make. Naturally, once purchased, the oven will be take care of and maintained as much as possible. For this reason we suggest you read our tips on how to clean the pizza oven.

How to manage the oven and the pizzeria

If, however, yours is a restaurant business, things change and you must also take into account the management of the pizzeria. Especially if the pizzeria is also a restaurant business, it may be necessary to organize and manage the orders in the best way,in order  not to be confused.

A help in this sense can come from management for restaurants, such as Ristomanager. It is  very easy to use and downloadable software on your smartphone and tablet, which allows you to manage and control the entire activity of the restaurant. From the management of restaurant reservations, to that of the tables, to the organization of the warehouse and staff. With Ristomanager everything is monitored and everything is under control.

In this way, the restaurant or pizzeria can be managed in the best way, without the risk of errors in service or in the kitchen, often due to poor organization. On the other hand, managing a restaurant or a pizzeria at best is not at all a simple thing.

In fact there are many activities to monitor and plan and, without the help of a manager and a good division of tasks, management can become very complicated. In addition to the actual organizational aspect, which goes from the warehouse to the personal, there is also that relating to costs. These, in fact, especially in the initial phase, are not always considered in their entirety. One of the main causes of failure of the restaurant business is precisely a missed and timely planning of all the costs and expenses to be incurred for the opening and management of the restaurant.

Download the restaurant management and you will see that it will be easier to have everything under control. In this way you can also identify the weaknesses of the activity, and possibly evaluate other investments or changes in management.

Pizza oven static or ventilated?

Have you decided to prepare pizza and do not know whether to use a static or ventilated oven? Having this doubt is absolutely legitimate. It is in fact a very important choice and that can not be neglected or left to chance. The type of oven is able to condition the cooking and the final bill of the pizza and, consequently, to make a good final product, you will necessarily have to evaluate a series of factors.

Pizza oven static or ventilated? The differences
Before determining which type of oven is most suitable for cooking pizza, let’s see the main features of these two types. The main difference between a static oven and a fan oven is the heat distribution mode.

Specifically, the static oven works by irradiation. The heat then spreads through a resistance located in the lower or upper part of the oven. Using this method, cooking takes place more slowly and is more delicate and homogeneous. Using the static oven, therefore, the dishes are well cooked and dry both internally and externally. It is important to remember, however, that in this mode it is only possible to cook one dish at a time.

The ventilated oven, on the other hand, works by convection. Using this mode creates a real air flow inside the oven which has the effect of drying food. The final effect is to create a sort of crispy crust on the dish while cooking, while inside it remains more moist and soft. Unlike what happens with the static oven, in this case it is possible to cook several dishes at the same time.

Pizza cooking: which oven to choose

So we come to the choice of the most suitable oven for cooking pizza. In this case, we can say that there is no single answer. The type of oven you will choose will depend on the type of pizza you want to make. If, for example, you are more oriented towards a more crunchy pizza, then you can opt for the ventilated oven.

Otherwise, you can direct yourself to a static oven. This type of oven, in fact, is particularly suitable for foods that require a slow and uniform cooking and a perfect drying both inside and outside, just like pizza and bread.

 

The choice of the oven will therefore depend on your preferences and the type of pizza you intend to make. Naturally, once purchased, the oven will be taken care of and maintained as much as possible. For this reason we suggest you read our tips on how to clean the pizza oven.

How to manage the oven and the pizzeria

If, however, yours is a restaurant business, things change and you must also take into account the management of the pizzeria. Especially if the pizzeria is also a restaurant business, it may be necessary to organize and manage the orders and orders in the best way, so as not to be confused.

A help in this sense can come from management for restaurants, such as Ristomanager. It is a very easy to use and downloadable software on your smartphone and tablet, which allows you to manage and control the entire activity of the restaurant. From the management of restaurant reservations, to that of the tables, to the organization of the warehouse and staff. With Ristomanager everything is monitored and everything is under control.

In this way, the restaurant or pizzeria can be managed in the best way, without the risk of errors in service or in the kitchen, often due to poor organization. On the other hand, managing a restaurant or a pizzeria at best is not at all a simple thing.

In fact there are many activities to monitor and plan and, without the help of a manager and a good division of tasks, management can become very complicated. In addition to the actual organizational aspect, which goes from the warehouse to the personal, there is also that relating to costs. These, in fact, especially in the initial phase, are not always considered in their entirety. One of the main causes of failure of the restaurant business is precisely a missed and timely planning of all the costs and expenses to be incurred for the opening and management of the restaurant.

Download the restaurant management and you will see that it will be easier to have everything under control. In this way you can also identify the weaknesses of the activity, and possibly evaluate other investments or changes in management.

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

 

 

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”. Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

 

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)