How to earn more with effective management

What does the profitability of your place depend on? What should you focus on? In this article I will bring to your attention some fundamental themes for the success of your business, such as management.

1) THE CUSTOMER HAS ALWAYS THE REASON

It may seem trivial to you, but this formula is all in a high human factor sector like catering.
That’s why if you mess an order with a customer, you have to prove yourself sorry as if the cat were killed.
According to Freud, people share a single great desire: to feel important.
Regardless of how supportive your client is, if you do not treat him with empathy and sensitivity within him he will cover resentment, a very bad enemy for your relationships, starting with professional ones.

2) THE STAFF

You are exploiting your employees! And them you!
But seriously, how many of them have the greatest ambition to stay close to you for the rest of your career? Unless your establishment is a prestigious chain of restaurants or luxury hotels, as soon as they find something better, the best will leave you.
Think about it: at least half of your waiters accept employment because they are 7 years old trying to graduate in anthropological sciences and snacks and a few months ago they began to feel guilty towards their parents.
Imagine that one of them today is rejected by the umpteenth exam and that he has his turn tonight.
Find the difficult customer and at the first strange request your employee, that is who represents your restaurant, answers him with a rude and pedantic tone.
The feeling of resentment that I told you about in point 1 has just begun, so from now your client will unconsciously try to find other reasons to be legitimately dissatisfied. In the end he will not come back and will not recommend it.
This is an example to make you understand what the staff mistakes are.
Not to mention when things mysteriously disappear from the inventory. In this last case I would advise you to equip yourself with software like Ristomanager, in order to keep your stocks under control!

But what are the causes of your employees’ incorrect attitudes?

  • the environment is not stimulating
  • You don’t know how to inspire them
  • They don’t hear your cause

The solution for better management? motivate them
A motivated staff is:

  • kinder to customers
  • you don’t care
  • Don’t leave you in time of need

3) MANAGEMENT AND ORGANIZATION OF THE WORK

Let’s analyze this point starting from the customer, since we have seen how important his role is for the success of your business.

He / she enters and can be in two different situations:
A) is immediately welcomed by a smiling and motivated waiter
B) does not understand well who should ask what and expects minutes standing and embarrassed

Finally he sits down:
A) find a table ready and give him / her the menu
B) the table still has the crumbs of old customers

The moment of the order arrives:
A) if something is missing, the waiter proposes alternatives; orders arrive directly in the kitchen, thanks to the right software
B) the waiter does not have the security of what is missing and what is not; come back after taking the order to warn the customer that there is not his favorite dish; in all this in the kitchen have not yet begun to prepare

The dishes arrive:
A) on time and together
B) late and wrong

Customers come out:
A) satisfied and willing to share in the world and on social media what your place is worth
B) with a rage to vent on all their friends

If you follow the first two points and a systematic organization of work, also thanks to a software like Ristomanager, your situation will always be A) !!!

What is the electronic receipt?

What is the electronic receipt? When will it be mandatory? What companies is involved? What is the lottery of the receipts?
In this article I will clarify all your doubts about the next tax changes.

What is the electronic receipt?

It is a receipt that only presents the digital format, which will be sent instantly to the Inland Revenue by electronic means.
Therefore, the customer will no longer have to keep the paper receipt, as the shopkeeper will pass his tax code in a special cash register.
The data transmitted, or the daily fees and purchases, are visible by the tax payers in their tax drawer, located on the institution’s website.

Since when will the electronic tax receipt come into force?

The new tax decree linked to the 2019 Budget Law provides for the compulsory e-receipt starting from 1 July 2019.
But the measure has not yet been approved by the Council of Ministers, so there is still nothing definitive.

Who’s concerned?

The measure will affect all companies with a turnover exceeding € 400 thousand.

Subsequently, from 1 January 2020 it will apply to all other companies that carry out any activity of selling goods and services.
If the latter decide to get a digital receipt ahead of time, they can enjoy a 50% discount on new cash registers, in the form of a tax credit.

What are the other anti-evasion measures provided for?

The transition from paper to electronic receipt is only one of the government’s anti-evasion measures. In fact, the decree also provides for the following additional measures:

  1. the possibility for artisans, restaurants and merchants to send to the Inland Revenue the list of all the daily fees by electronic means, thanks to special recorders
  2. the obligatory nature of electronic invoices also towards private individuals
  3. the so-called “lottery of the receipts”, or the assignment of a code to each e-receipt that allows you to win prizes every month from 1 January 2020

WHAT CHANGES SHOULD BE MADE IN THE ORDER IN PIZZERIA

In pizzeria the fundamental product is pizza. Flour, mozzarella and tomato are the basic ingredients but also the main sources of food intolerances. Yeast and leavening times also play an important role.

MANAGING INTOLERANCES: enhancing the flours available and paying attention to the health of the intolerant or diabetic client, as well as to lactose or other foods.
Choosing pizza flour is a complicated process. Each type of flour has a strength, a W factor, which determines its elasticity. The greater the number, the more elastic the dough will be.

LEAVENING TIMES AND TYPES OF YEAST If the pizzeria has a long yeast from 48 to 72 hours it is an added value.

The dough must follow its own leavening times. Do you know the classic stomach swelling after eating pizza?

Indicates poor leavening: it follows that the mixture, unfortunately, will continue to rise in your stomach. Even the temperature of the place and the humidity present. Moisture will not make it rise properly.

RECOMMEND THE INDECICES bring them not to be influenced but to identify their own preferences by listing two possibilities and perhaps propose the pizza of the place.
KNOWING HOW TO LISTEN AND WRITE THE NEEDS how to bring a dish after or before another, cooking times, additions.

Open in franchising? Let’s look at the possibilities together

Opening a sandwich shop, a restaurant, a fast food restaurant, a pizzeria or a bar. How to tackle this step with great serenity and become a successful entrepreneur and what is franchising?

What is a franchise?

A collaboration formula between entrepreneurs for the distribution of services and / or goods. It is recommended for those who want to start a new business by taking advantage of formats already tried and tested on the market.

The parent company grants the franchisee the right to market its products and / or services. Use the sign of the franchisor, technical assistance and advice on working methods. In exchange, the affiliate undertakes to comply with established management and production standards and models. Generally, all this is offered through the payment of a percentage of turnover (royalty) and compliance with the contractual rules.

In the Italian economic market, franchising is regulated by the Law of 6 May 2004, n. 129.

Not surprisingly, in recent years the variety of franchising opportunities available on the market have attracted the interest of many.

This allows the parent company to have exponentially faster growth than a traditional spread. In fact, franchising allows decentralizing and distributing the financial and organizational burdens on its affiliates. These will have to invest their budget, choose the location, manage the staff and take on part of the business risk.

The selection of the brand that best suits your expectations starts with the contact. Once the data have been obtained from the various operators, it is important that the selected brands are compared in an objective manner in order to skim the less convenient ones.

The system allows the parent company to derogate from the antitrust regulations. These in fact set market limits that can be held by a single economic entity. The chain is all headed by the same franchising company. Each individual franchise is owned by a subject other than the brand’s distributor. This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The structure costs of the branch are then borne by the franchisee, with its saving advantage for the franchisor.

It is good to remember that a brand with a winning commercial formula is not afraid of having to provide all the necessary data for every aspect of its network and not even the comparison with others.

Here are some essential evaluation points:

  • the franchisor has experimented its own formats on the market (pilot point);
  • how many operating franchisees are involved, taking into account the year of the start of the company;
  • the no longer active and / or management changes;
  • the duration (and possibly quality) of the training, a real franchisor takes enormously in the preparation of its affiliates;
  • Assistance in choosing the location;
  • Ask the already active franchisees for opinions on the work of their franchisor;
  • Profit margins, bearing in mind all the management costs as well as the estimated time for the return of the investment.
  • Open in franchising? Let’s see together the possibilities last

Vegan or vegetarian menu: here are some ideas

According to data from Eurispes, or the Italian Research Institute, in 2018 7 percent of Italians declare themselves vegan or vegetarian.
The data that interests us most is that 55 percent of respondents said they were in trouble when they had to eat in a bar or restaurant.
So, if you decide to include a special vegan or vegetarian menu for these categories of people, you would gain a significant competitive advantage over your local competitors.

So let’s see some vegan proposals, from appetizers to desserts.

Appetizers

1.Vegan puff pastry baskets stuffed with mushrooms and rocket
They are crispy caskets of phyllo dough stuffed with mushrooms and rocket, flavored with rice cream, food yeast and nuts. The filling is very easy to prepare!

2. Hummus in a carriage with black cabbage
It is a hummus, or a sauce traditionally made from chickpea paste, wrapped between two slices of bread together with the black, breaded and fried cabbage.

3. Fig and savory rocket tart
Imagine sweet and soft figs on a crunchy slice of bread, stuffed with a tasty tofu cream with rocket and capers. The peculiarity of the taste of this dish is the contrast between sweet and savory.

First dishes

  1. Vegan noodles
    Perfect for those who want to combine tradition at the table and healthy choices.
  2. Miso soup
    Composed of a broth, flavored with wakame seaweed and miso, a condiment made from soybeans and other cereals, such as barley or rice, fermented through the action of a particular mushroom.
  3. Mushroom gnocchi
    They are made with lots of potatoes and little flour. They will be tasty, soft and will fill you a lot without weighing you down.

Second courses

  1. Tofu meatballs, dried tomatoes and olives
    These tofu balls are a concentrate of herbs and aromas typical of the Mediterranean.
  2. Savory pie with carrot cream
    It is a tasty recipe that is suitable to be served at any occasion.
  3. Chickpea, oat and spinach burger
    Ideal to be consumed in a single dish with cereals and some chips or in the more classic versions: in a sandwich with vegan mayonnaise and lots of tasty vegetables.

Desserts

  1. Vegan biscuits with chocolate chips
    They are the classic American “biscuits” but without butter, which makes them lighter.
  2. Pumpkin cheesecake
    Perfect in the autumn period. Vegan cheese is used.
  3. Vegan chocolate cake
    Choose cocoa bitter and fair trade, organic flour, extra virgin olive oil or corn oil, sugar can be substituted with fructose or stevia, butter with vegetable margarine, milk with soy milk, almond milk or rice, you can also use sourdough or cream of tartar instead of baking powder.

Drinks

  1. Spicy Caffelatte
    It is a mixture based on soy milk and cinnamon.
  2. Strawberry milkshake
    Very easy: just use millet or almond milk.
  3. Creamy limoncello
    Excellent digestive, based on soy milk with vanilla.

Finished the complete menu for your new vegan customers!

The historical origin of the 5 most requested cocktails in the world

Are you a restaurateur, a bartender or a waiter? Show some cultural notion on what you serve is a great way to make a good impression in front of a customer and to give a more professional image to your restaurant.

Don’t you feel like reading a dusty history manual or shaking a thousand google pages and want to have the answer ready that impresses your listener?
In the article you will find a brief historical overview of the 5 most sold cocktails in the world in 2018.

1.OLD FASHIONED
It was born at the end of the 19th century as a whiskey cocktail served in the old way, that is with a lump in the glass, two drops of Angostura, a thread of soda to melt it and the addition of ice. It takes its name from the glasses in which it is served, called “old fashioned” for the note. In 1931 he appeared for the first time in a recipe book at the Waldorf-Astoria, a famous luxury hotel in New York, with a strong racist connotation. Just to make you understand the caliber of the place, I inform you that it has hosted people like Nikola Tesla and Marilyn Monroe. And when the Titanic sank, the investigation into the tragedy took place just inside its walls.
We can say that the famous cocktail owes its diffusion above all thanks to the importance of the hotel. To date, according to the charts, it is the most popular cocktail in the world.

2.NEGRONI
We can be proud of that, as it is an Italian cocktail of Florentine origin. One day, around the 1920s, the traveler and polyglot Conte Camillo Negroni got tired of the usual American who ordered daily for an aperitif, so he asked the barman of the Caffè Casoni in Florence to replace gin and seltzer, also in honor of the last trips he had made to London. Thus was born the drink of the “real men”, destined to end up in the discharges of the youth discos.

3.WHISKEY SOUR
It has a mysterious origin. Some trace it back to the old British seafaring practice of preparing drinks that could be kept on long ship journeys. To support this hypothesis, the fact that the drink is mentioned in the famous “The Bartender’s Guide: How to Mix Drinks” by Jerry Thomas, published in 1862, contributes to this hypothesis. Another accredited theory attributes its birth to the English Mister Eliott Stubb, who in 1870 he opened a bar in Iquique, a Chilean village. There he began to experiment, obtaining a mixture of whiskey and limon de pica, from which the modern after-dinner was elaborated.

4.DAIQUIRI
Cubano, Hemingway’s favorite. According to historians in 1898 near Santiago de Cuba, there was a small village called Daiquiri, where one day a young, very thirsty sailor landed, who, in a hurry to drink something, entered a shed that offered the glass, but refused to drink a smooth Rum, so he asked to have it stretched with some lemon juice and corrected it with sugar.
According to another legend, in the early twentieth century an Italian mining engineer, Giacomo Pagliuchi, visited the iron mine at Daiquiri. At the end of the day he was invited to drink by his American colleague, who only had rum, sugar and lime in his house: he invented a new cocktail!

5.MANHATTAN
According to a popular theory, the cocktail was invented at the Manhattan Club of New York in the early 1870s by Ian Marshall, who had been commissioned to prepare a banquet, organized by Winston Churchill’s mother, in honor of Samuel Tilden, presidential candidate . The success of the banquet made the drink very popular.
In reality, the Manhattan Cocktail can be considered an evolution of Whiskey and Gin Cocktail, to which some creative barmen tried to add vermouth, a step that some consider essential for blends.

The history lesson is over, I wish you a good drink! 🙂

Arkosoft: it’s not just Ristomanager!

Today we want to answer one of the most frequent questions you always ask us in livechat and / or on the phone: Ristomanager is the only product developed by Arkosoft.

In reality we want to tell you our story, and with it our passion for software development; one of our first products developed and placed on the market in 2007 is Softshop, a small but large completely free warehouse management system.

Softshop was born from an entrepreneurial idea of developing a small management system that had a simplified interface, a software where, in order to load a product, the average user should not go crazy in studying guides months.

Our Graphic concept has always been very User Friendly, that is to create products that are simpler to use and give the possibility to approach any type of user.

Today softshop can boast of having as many as 100,000 users who regularly use it, both in free mode and in various commercial versions such as the professional version and / or the Advanced Version, “released this year in free mode, to give the opportunity to ALL our customers to create their own e-commerce site “

With the various versions of softshop you will have the possibility of:

  • Manage the internal warehouse (loading, unloading and return of products)
  • Manage and print labels
  • Display of product traceability
  • Manage the Online Shop (Load products on the site)
  • Manage Electronic Billing (Automatic creation, reception and sending of the XML file)
  • DDT management
  • Librocassa
  • Statistics on the performance of your company

We are waiting for you on our website http://softshop.it to try one of our flagship products and let us know your feedback, because for us your greatest satisfaction is our greatest Joy and Passion.

Open a bar? 4 good reasons

Are you thinking of setting up on your own to give a quality leap to your life? Or have you already started an activity in the sector and do you need to find some motivation again? Here are some points for reflection on the life of a bar owner and their advantages.

  1. You are the boss
    You don’t work to enrich someone else. This means that if your business works, the first beneficiary is YOU. It is the right reward for taking responsibility, the most rewarding form of meritocracy that exists. Having the right ideas and the freedom to put them into practice is the perfect cocktail for enthusiasm. And more enthusiasm translates into more productivity.
  2. You are a customer in first person
    Anyone needs it, you understand. Do you know at least one person who has never entered a bar? Excluding hermits, bums and terminally ill patients (and probably they have been there at least once in their life) all the other human categories are part of your target, characterized by a frequency of use of the service at least once a week. The door opens for the most varied reasons: hunger, cold, rain, the primary need for a coffee or someone to have a chat with, try the barista. But above all, the bar is the place of excellence for meetings, both work and between friends. You think of selling coffee, croissants and sandwiches but in reality you offer a space, that if you can adapt to the needs of a specific target segment, you will be able to create a consistent tour of habitués.
  3. Live in Italy, that is:

where the total business volume of the sector under consideration exceeds 18 billion euros

where every day 5 million inhabitants have breakfast in the bar

the ninth coffee consumer in the world, with an average annual cost of 250 euros per person (and guess who makes coffee!)
-the country where, despite the economic crisis, bars and restaurants increased by 10% in number between 2011 and 2015

4.The merits of being behind the counter:
-you don’t need to go to the gym, since you’re on your feet all day

  • You can dress like that
  • Develop your creativity in the kitchen
    -it is not an alienating profession: you are all the time in the midst of people and this allows you to know many human events
  • You don’t have to move for meals

I hope the article has succeeded in highlighting the positive side of managing a bar and, why not, it has given you a bit of positivity. See you soon!

March 8th: here are the women of the Michelin Prize

There are 41 out of 169 Italian restaurants led by women. Selected by the Michelin Guide 8 March 2019.
They receive the highly anticipated culinary quality stars. Italy grabs a world record, but there is still so much to think about.

The occasion is the Michelin Chef Donna Award of 2019. Some chefs of the Atelier des Grandes Dames have chosen to question themselves precisely about the work and the value of women in high catering.

Many have been awarded this year for their professional skills and for their splendid example.
Also the womens the winners of the Michelin Prize were asked how much meaning this coveted title has and what they believe is the value of the work they do every day.

For Caterina Ceraudo, the Calabrian winner, there is still a need to associate the idea of ​​professionalism with the role of women in the kitchen.

The Trieste-born Antonia Klugmann, already famous for her participation in the previous edition of Masterchef, believes that the value given to women’s work makes it possible to affirm their existence.

The Apulian winner, on the other hand, is a very young new-entry, Solaika Marrocco, who encourages men working in the restaurant business to create mixed environments and not to be afraid to work in diverse teams.

To close the women’s team are Katia Maccari, from the Tuscan hills, and 29-year-old Martina Caruso, from the splendid Isola di Salina. They decided to make Stakhanovism their modus vivendi in the kitchen.

Private: Improving the warehouse: Management criticalities

In the food sector, deadlines and perishable products have priority. The aim is to make improvements. Improving the warehouse with good management can bring numerous benefits.

Also useful are the suggestions contained in the article THE 10 CRITICITY WHICH MININE THE WAREHOUSE EFFICIENCY published on the softshop.it blog, the Arkosoft warehouse management software useful for improving the warehouse.

To improve the warehouse it is certainly better to avoid that:


1) only those who take care of the warehouse know where the food is;

2) the physical quantity present is equal to the accounting quantity;

3) solve problems with management software;

4) prohibit access to non-employees;

5) order to quickly find the products;

6) avoid excess purchases to avoid waste;

7) increase the space or purchase a new warehouse;

8) recognize the goods on sight.