Several awards and Ambassador Expo 2015: interview with Chef Moreno Cedroni

Today we met Chef Moreno Cedroni, who today boasts 2 Michelin Stars and great editorial successes. He also had the privilege of being the Ambassador of Expo 2015, which was held in Milan. Below, we report what revealed us:

How did your love for cooking come from?

My love for cooking certainly comes from having always eaten well at home. Grandmother and mother were two perfect cooks, who knew the Marche tradition perfectly. We also had the vegetable garden and farmyard animals while living in front of the sea, so I could say that I was born in the good kilometer without knowing it.

When was your career started and how was it developed?

I open the “Madonnina del Pescatore” in the twenties, in 1984. A beginning made of traditional dishes and simple catering. Then the innate curiosity, the desire to improve, the hunger for knowledge led me to study a lot, to do internships and to grow with humility and perseverance.

What must your success be linked to the publishing environment?

From the beginning I realized that it was necessary to write down what I was doing, and the book in a certain sense marks its own territory, he says: I did it myself. Furthermore I always wanted to make the recipes, the ideas, visible to all, without jealousy, but with a very open spirit. I read books by colleagues to learn new things and consequently I give my contribution to knowledge. Now, surely a 35-year journey shows curiosity in young people who want to know my story and read it from my books.

What feeling did you feel in being Ambassador of Expo 2015?

There are local emotions and global emotions, here being one of the Expo Ambassadors for me was a global emotion. You are seen from all over the world and in your little one you can become curious about coming to Italy, given that Italian food and wine is very popular abroad.

What prompted him to approach the world of “Susci”?

Before 2000 I was tired of eating fish with lemon juice and vinegar in the west, and with soy in the east, I wanted to create a new way of interpreting the raw. Thus was born the “Susci”, a concept that is renewed every year and with the new Menu del Clandestino draws new life.

At a technologic level, what would you recommend to other restaurants owners to install inside the restaurant, to guarantee their management help?

At this moment I realized The tunnel, a research and development laboratory with freeze-dryer, distiller, ultrasounds and maturation cells, because in a moment of maturity it is the right time to develop the research. Of everyday technology for the best restaurant management I would say a system of managing orders from the room towards the kitchen, an excellent air conditioning system and lights that create magical atmospheres.

We want to thank Chef Moreno Cedroni for giving us some of his precious time and giving us some more details about his professional life.

We take the opportunity to recommend the Software Ristomanager for the management of orders. As the Chef has revealed, having a good software is a fundamental element, so as not to have problems during your services.

How to get more customers in your restaurant during the week?

When people go out to eat out during the week, they have to come to you!

All your competitors continue to do the same things they have always done to win customers, that is, nothing, so you just need to implement a few simple but targeted initiatives, to deserve the entire stake.

It will be enough for you to develop good marketing, online and offline, to be light years ahead of them and you can no longer afford to stay in the media and limit yourself (not) to do what (others) don’t.

With a well-developed online communication and a large audience of a few thousand people, to whom you can turn, and with your target customers, you wouldn’t have the problem we’re talking about.

1 Associate with other external events

People go out and spend a lot less during the week and therefore they need to be motivated and encouraged to do it, because the simple and self-contained “going out to eat”, however well or very well, is no longer a sufficient reason to get out and give you their money.

Make agreements with all the gyms, associations, companies, hotels, cinemas or theaters closest to you and the various entities targeted with your type of clientele. Establish conventions, make profitable agreements for both and make sure that their customers become yours too and, possibly, vice versa.

For example, instead of simply leaving your business cards and promotional flyers at the aforementioned attractions, you could invest a few hundred euros and offer you to create or redo and develop their Website or Facebook page at your expense, in exchange for the inclusion of a banner with the advertisement of your restaurant or your ads and ad hoc communications, which will impact and intercept their customers.

In addition to this, you would have the advantage that the more your partners grow and proliferate, the greater the flow of people induced by them and of which you can also benefit.

Think about the difference between having a gym or a cinema a few meters away from you that, instead of having an average of 30-50 people on weekdays, had 100?

And if, thanks to your previous trade agreements, at least 10-20% of those 100 people came to eat with you every night, how much more money would you make in a year?

If you neglect this possibility and think that the stimulus come to your restaurant to leave home is enough, you risk spending many evenings “admiring” your empty tables and chairs, as much as your restaurant and kitchen can be exceptional .

The same applies to points 2 and 3 below.

2 Be yourself the Event or its See
It means first of all creating special events in your venue, such as theme dinners, tastings, musical evenings or some other form of entertainment, so that your customers have both the opportunity to eat and to spend a special evening.

If you can, it is good to study a fixed schedule, so that people know and get used to your events and remember that every week or month, on certain days, they will be able to find that kind of proposal.

If you have one or more rooms separate from the rest of the room equipped to host meetings, presentations, association meetings, prize-giving, table games, speed-dating and the like, as long as online and compatible with your type of venue and without penalizing the normal restorative activity in the remaining space.

From direct experience, we know that the rooms of the hotels dedicated to the purpose are very expensive and often oversized compared to the needs and possibilities of most companies or associations.

For less than € 200 per hour nothing decent is found and the minimum available capacity of the conference rooms is 50-70 seats, but often less would be needed.

Furthermore, when you want to combine a buffet service or a seated dinner with the meeting, there are almost always problems, because there is no restaurant in the hotel or its availability is incompatible with the meeting times and needs.

In your case, investing just over a thousand euros in a good video projection and audio system, in addition to the WI-FI network, if you don’t already have one, you could offer to host this type of meeting.

You can ask for a fair amount or even zero for the rent of your space and arrange a buffet or a dinner for all guests, with a fixed menu at set price or a la carte. The general sense is that you can see your place, not just as a place to eat and just, but as a place of entertainment, where one can (even) eat.

A container in which, on certain days and situations, other interesting activities can also take place. As is said, you must maximize the rate of employment and exploitation of your structure, otherwise, considering the fixed costs that you have, you will not be able to stand up and give yourself the due profit.

3 Exclusive conditions during the week
In everything we have said so far, we have assumed that your kitchen and service are impeccable. Nevertheless, as mentioned above, today they are no longer sufficient, on their own, to “pull out” the people of the house, take them off the TV and induce them to spend their hard-earned and saved money in your restaurant.

It is equally true, however, that for lovers of good food and the specialties of your restaurant, it could be stimulating to know that that dish can be found only from Monday to lunch until Thursday evening.

The reason could be that during the weekend there are too many people to be able to prepare, serve and appreciate it as it deserves or present it as a prize for customers, who will come to you during the working week.

You could also think about economic incentives before evaluating them carefully.

To promote the weakest day of the week, you could offer a 20% discount to fill the rooms.

How much could you be cheaper from Monday to Thursday night?

Or, more simply and if your place is suitable, you could adopt the formula of some franchises, so that children, on certain pre-established days, do not pay or offer everyone the dessert or the aperitif for free or similar promotions, provided they communicate effectively, as we will see shortly ..

To launch and run suggested or similar initiatives, you need to have a public to communicate to them.

The larger your audience will be and with your proposal on target, the greater your return will be.

Start now to develop mentioned strategies and at the same time to develop an automatic contact acquisition system to communicate with and you will no longer have to complain about the low turnout in your restaurant.

A river of Michelin Stars and several restaurants in Italy and around the world: interview with Chef Enrico Bartolini

In the world of cooking is constantly growing and in Italy more and more chefs have conquered the palates of the Michelin Guide critics. Precisely for this reason, today we are pleased to share with you the interview that the multi-starred chef Enrico Bartolini has released to us.

Where did your passion for cooking come from?
I started as a child. I was passionate about many things, especially the craft ones. I always attended the kitchen constantly and today I feel like a real fan.

What was your professional path?
After hotel school, the first internship in London. Later I stayed in Paris for a few years. In Italy I worked closely with Massimiliano Alajmo. Finally, I opened Le Robinie. Star in 2009, then Devero two stars in 2013 e. from 2016 the current news.

You have received several Michelin Stars. What is appreciated most about your work to be so successful?
Success equals the pleasure guests have at the table. We must find the balance between our proposal and the cultural typology of the clientele. Generosity and capacity for expression require an extraordinary sensitivity that an entire team must express.

You have several restaurants, both in Italy and abroad. Will there be other new openings in the future?
In the future, we must first improve the restaurants we have already been opened, and then there will undoubtedly be new opportunities that will be conducted if we have the right people around at the right time.

What feelings do you feel in receiving so many awards?
It is a great emotion. The awards are needed to have authoritative confirmations on the work, after which, they must be confirmed every day continuing to seek the upgrade of their abilities.

In terms of technology and restaurant management, in your opinion, what can not miss?
A restaurant is made up of many details, nothing can be missing. The funny thing is that sometimes the restaurants that miss something are the biggest hit.

Enrico Bartolini, born in 1979, reaches four Michelin Stars over the same year. It boasts 5 restaurants in Italy and 2 in the world. The most important is the MUDEC Restaurant, located on the third floor of the Museo delle Culture in Milan.

A curriculum of all success in his path and we do nothing but wish him much more and we thank him warmly for giving us the opportunity to be able to exchange a few words.

How to determine the price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish. The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

Food Cost: other economic indicators
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”. The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

Il Trabucco, Peschici
The trabucco is an ancient fishing machine typical of the Gargano, Molise and Abruzzo coasts. Several survived and more than one turned into a restaurant. The view is amazing, the food is caught at the moment. It is eaten raw and local, simple but effective like the breathtaking sunsets that can be enjoyed from these rocks. The aperitif before dinner is highly recommended: the sun setting over the sea is best dealt with a glass of bubbles in hand. The winery has only Apulian wines.

Il Capriccio, Vieste
Overlooking the Vieste tourist port, it also offers an ‘à la carte’ menu for only 60 euros. Also highly recommended to Michelin inspectors.

Le Lampare al Fortino, Trani
On the most beautiful promenade of Trani there is one of the most enchanting restaurants ever seen, a church from 1200 overlooking the harbor in front of the Cathedral.

Gallo restaurant, Trani
A small romantic terrace in the middle of the promenade, a dozen tables Time, the beauty of the promenade and a series of dishes that will be planted in the memory, like the beat of raw mackerel that gives two tracks to a lot of more noble fish, or revisited potatoes and mussels rice.

The Terrace of the Grande Albergo delle Nazioni, Bari
For the people of Bari it is the “transatlantic”, for all the others a semi-unknown hotel. Designed in 1932 as a representative palace and inaugurated in 1935 on the occasion of the VII edition of the Fiera del Levante, the Grande Albergo delle Nazioni was declared a historical heritage by the Ministry for Cultural Heritage.

Ristorante da Tuccino, Polignano
It is the restaurant that Nettuno would like to open or, if you prefer, the restaurant that taught Italians how to eat raw fish. The filleting techniques are the envy of the Japanese and the raw material arrives every morning from the boats anchored in front of the restaurant. In addition to the local catch there is a wide selection of wild salmon and five types of oysters to choose from.

Grotta Palazzese, Polignano
The restaurant in the cave on the sea is present in the first places in practically all the international rankings, whether we talk about “most romantic” or “amazing” or “exotic”.

La Peschiera Resort, Monopoli
One of the most beautiful beaches of Puglia is near Monopoli, it is called Capitolo and here is one of the most beautiful 5-star resorts in the region. We have lunch and dinner “in” the sea, wear something elegant and dream: sometimes a little bit of luxury does not hurt.

Aqua Restaurant, Le Dune Resort, Porto Cesareo
In the breaks between one bathroom and another in the marine reserve, treat yourself to a lunch on the terrace of the Resort. Fish accompanied by a service and a view as not often seen. Thick cellar, with lots of Salento in all the sauces, of course.

Nonno Mimì, Torre Lapillo
In the fry shop immersed in the myrtle bushes, order Grandpa Mimì a VERA fry, a beer and sit on the rock with your feet in the most crystal clear water. A paradise will cost you only € 10.

New update for Ristomanager: let’s move on to the 2018r2 version

In these hours we have released the new update for Ristomanager 2018r2. On this occasion we have fixed bugs on the security of Android handhelds, so if you are using tablets / phones with Android update from PlayStore.

In the new release there is the possibility of configuring the timeout on the server (disconnection time) of the PDAs, as evidenced by the apposity screen: this setting is useful for those who have delays on their local LAN network.

We also want to announce a great news: we have developed a new Ristomanager License for small catering activities

Ristomanager Light!

In the Light version you will have the possibility to use the software without any time limit, but with a maximum of 1000 orders generated both by the table management and by the fast cash desk.

In Ristomanager Light you will have the possibility to use only 1 room and to connect only 1 handheld.

The cost of the Light license is 100 euros Una Tantum and has no annual renewal obligation. Once the 1000 orders have been completed, you can repurchase another Lite license and use another 1000 orders or upgrade to a higher license such as Professional or Advanced.

THE ART OF TAKING THE COMMANDS: 4 TIPS

The management of orders is a crucial aspect in the operation of a restaurant. Starting from the taking of the order, to its communication in the kitchen, to the translation into the account at the checkout, everything must be kept under control to guarantee the customer an optimal experience. The times must be fast whenever the order is transferred from one area to another of the restaurant and the passage of the information must be as much as possible preserved from errors of interpretation by the persons involved.

To avoid running into errors in the management of orders in the restaurant, it is good to keep in mind the following basic rules, you can go to the dedicated section by clicking the table below.

In order for the management of the orders, from a critical point, to become a strong point of the restaurant, always aiming at the goal of improving the customer experience, it is necessary to follow some fundamental tricks

1.Speed ​​in the transfer of orders
The most important aspect to keep under control in restaurant orders is speed. The most advanced management software equip waiters with integrated digital devices that are able to acquire the order data and transfer it directly to the kitchen which, in turn, can promptly communicate the preparation times of the dishes.

In this way the dining room staff has the times required for the service under control and can propose, if necessary, an aperitif to deceive the wait and demonstrate attention to the customer

2.Accuracy in the transcription of the order
Another aspect that should not be underestimated is the attention given to taking the order. When it happens manually, there can be a lot of possibility of error, because the waiter can make a mistake in writing or the kitchen or the cash register can interpret his notes incorrectly. The digital ordering devices also solve this problem, allowing you to enter the requested flows in the electronic list that is transmitted to the other areas of the restaurant for subsequent management.

Today, the most advanced management systems also overcome the common objection of lack of elasticity in daily operations, with the possibility of inserting changes in the order with respect to the standard.

In fact, more and more people require changes to the menu proposals, customizing their order based on taste, diet and food intolerances. Methodically managing and organizing this type of request thanks to new technologies allows the restaurant to offer a service that meets the expectations of the contemporary consumer.

3. Organization of internal restaurant flows
The greater rapidity in the management of restaurant orders offered by electronic systems does not only benefit the customer, but also the activity itself which sees its productivity increase. The waiters manage to make their work faster, more efficient and more efficient.

At the same time, in the kitchen, cooks can prepare dishes in an organized way. Finally, they communicate via electronic notifications when the dish is ready and can be served at the table.

When the customer asks for the account, the total due will already have been calculated by the management system and ready to be presented, avoiding unnecessary waiting.

4. Creating an organized and peaceful environment
An apparently secondary aspect, but nevertheless important among the advantages offered by the digitalised management of restaurant orders and not only, is that of helping to create a serene environment, for the benefit of employees and customers.

If the waiter saves precious minutes in order management, he can dedicate them by spending more time at the table with the customer.

In fact, perceiving a relaxed and pleasant atmosphere in the restaurant counts almost as much as the quality of the dishes served.

The restaurant market is increasingly competitive. The technology intervenes once again in favor of the restaurant starting from the moment of the order.

Customers can also share their preferences on social networks or interact in real time with the restaurant’s corporate page. These feedbacks, managed and analyzed centrally, can become the basis of new marketing strategies to always be a step ahead of the public’s expectations.