Ambassador Expo 2015. 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:
Ambassador Expo 2015
How did your love for cooking come from?
Ambassador Expo 2015
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?
Ambassador Expo 2015
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?
Ambassador Expo 2015
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.
Ambassador Expo 2015
What feeling did you feel in being Ambassador of Expo 2015?
Ambassador 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”?
Ambassador Expo 2015
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.
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.
How to get more customers
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
How to get more customers
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.
How to get more customers
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.
How to get more 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.
How to get more customers
How to get more customers
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.
How to get more customers
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.
How to get more customers
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.
How to get more customers
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.
How to get more customers
3 Exclusive conditions during the week
How to get more customers 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.
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.
For centuries, Italy has been a land of pizza and pasta. Yet in recent years it seems that even these humble foods have been transformed into something new by exciting chefs across the country for their creativity with flavors, while still making them Italian enough to satisfy any palate!
Chef Enrico Bartolini
The Michelin Guide is a series of rankings that help respectable restaurant owners and chefs identify which restaurants should be featured in their menus. To create this list, inspectors examine various aspects such as food quality and service; they also take note if there has been any mention or publicity about the activity in question – good or bad!
How to get Michelin stars?
Becoming a successful chef is not an easy task. However, with a little hard work and determination you can do it! There are many factors that contribute to being accepted in this competitive industry such as: having a good look or charm; wearing stylish clothes that show your figure well (don’t forget heels!), invest money in fashion tips how to own multiple outfits for every occasion; have confidence in yourself while cooking so that customers feel intimidated by you – especially themselves are famous! You’ll want to introduce yourself soon, before any other chef, because everyone will see who gets served first.
Chef Enrico Bartolini
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?
Chef Enrico Bartolini 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?
Chef Enrico Bartolini 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?
Chef Enrico Bartolini 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?
Chef Enrico Bartolini 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.
The price of food and drink must be well thought out.
The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!
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 price of food and drink
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 price of food and drink
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 price of food and drink
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.
The price of food and drink
Food Cost: other economic indicators
The price of food and drink 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.
The price of food and drink
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.
VIEW ON THE SEA. Looking for a table with breathtaking views of the sea of Puglia? Here are some interesting proposals for a dinner with bows.
A table with sea views for dinner is the perfect way to enjoy the day. The skyline in front of you, and the waves lapping your feet are sure not only to be breathtaking but also relaxing!
A table with sea views for dinner is a perfect way to enjoy the day. Sight and companionship combine with this unique experience that can’t be matched by anything else in life Also, how often are you able to stop what they are doing while they are out having fun? Enjoying each other’s company in front of food brings people closer than any other activity I know!
A nice meal out on a patio or terrace really feels like heaven when it’s warm inside in the high sun – especially if there is live music playing while we eat our meal together…
VIEW ON THE SEA
In our society, the location of a restaurant is important. With so many people eating out nowadays and with the way technology has made it easier than ever to keep up with all the locations of their favorite restaurants through social media posts or even just recommendations from friends; This will continue in future generations because they know where others have gone before them.
Il Trabucco, Peschici
VIEW ON THE SEA 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.
VIEW ON THE SEA
Gallo restaurant, Trani
VIEW ON THE SEA 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
VIEW ON THE SEA 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
VIEW ON THE SEA 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
VIEW ON THE SEA 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.
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.
2018r2 version
We also want to announce a great news: we have developed a new Ristomanager License for small catering activities
2018r2 version
Ristomanager Light!
2018r2 version
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.
Ristomanager 2018r2 version
Ristomanager is the only product on the market that does not require an internet connection, but works by exploiting your PC as a local server, thus taking advantage of the internal connection of your local network. This MAIN feature has been developed from our experiences DECENNIAL in the field of Catering, it has led us to find and TEST that some software solutions work only ONLINE is lead to stop entirely the cycle of work of the restaurateur, in the frequent cases when the internet connection is absent, the work of the software is completely blocked, create serious DAMAGES TO THE RESTAURANT as the unpaid and the lack of evidence of the accounting situation of the TABLES.
2018r2 version
RISTOMANAGER’s product management has been designed to make all loading and unloading operations from the restaurant warehouse easy and accurate at the same time. For example, it allows you to manage bar and restaurant stocks. For each item you can set in the program the quantities you have.
Why Ristomanager?
It is a software for the management of your restaurant designed to better manage orders without any kind of connection problem. Ristomanager software allows to manage the service at the tables with speed and precision.
Our strong point is the ability to make you work even without an internet connection, all your data will always be saved on your pc locally and you can keep under control stocks and warehouse, Loyalty to your customers and analyze the progress of the business, manage the command thanks to your waiters. We remind you that RISTOMANAGER allows you to use your Android or Ios device to manage and take control and use your pc as a server in order to manage all the rooms. With RISTOMANAGER you do not have to worry about staying without connection, everything will always work!
Through customer management you can enter the data of your regular customers, so as to easily enter them during reservations and while you place orders through the fast checkout.
Customers can be entered directly from this window, or every time you make a reservation or order, first enter the customer and then associate it with the operation you are carrying out.
Ristomanager allows you to make simple backups, so you can change the pc server in no time, just copy the folder Ristomanager, from one pc to another without having to reinstall strange services on your pc. This feature has been developed so that if during the evening your pc suddenly crashes, you can simply copy the files and continue working quietly.
STATISTICS
All sales data will be easily accessible in the statistics module. The color graphics will make it even more intuitive to consult statistics. Statistical data can be compared with previous periods at any time. Thanks to all the filters in this window, you can analyze the performance of your restaurant business and filter the results according to your needs.
TAKING THE COMMANDS. 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.
TAKING THE COMMANDS
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.
TAKING THE COMMANDS
TAKING THE COMMANDS
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.
TAKING THE COMMANDS
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.
TAKING THE COMMANDS
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.
TAKING THE COMMANDS
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.
TAKING THE COMMANDS
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.
Ristomanager Client. In these hours we have released an important update for the “Ristomanager” client for android, which goes to version 1.2. We advise you to update the app directly from the playstore, many of you have marked us with a critical error when inserting a note from the handheld, in practice if you waited for even 10 sec, the software after disconnecting the note, disconnected causing a interrupting and stopping the application.
Ristomanager Client
This bug was caused by the incorrect management of the “inputbox” window on android, in fact on ios the same bug was not present, the android system “blocked” the Thread completely when the window was open to insert the “Note” without giving the possibility to the client (handheld) to send data to the server (desktop) so as to be able to communicate to the server that its status was active.
Ristomanager Client
We sincerely thank all those who are reporting bugs and also trying Demo Ristomanager versions, we remind you that if our software is perfect and also thanks to your advice !!
Ristomanager Client
We also want to inform you that we are also working on the form to issue invoices from Ristomanager including electronic invoicing!
All those who have chosen Ristomanager say they enjoy a truly satisfying management organization. In addition, the new update provides for the resolution of some bugs and errors which is crucial for a satisfactory use of the software. In short, Ristomanager goes to meet its customers promising satisfactory results.
Should you choose Ristomanager? Ristomanager client
Ristomanager is designed to better manage your restaurant without any kind of connection problem. The software allows you to work with speed and precision, Even when disconnected from the internet all data will always be saved on the local PC for easy access by customers as well as control of stocks so as to retain them while also allowing waiters to take orders easily.
Ristomanager Client
By installing Ristomanager, the management software for your restaurant on any PC or Mac, you’ll have the ability to create a map of the tables and quickly organize all its orders. You can also check who checked out recently with this handy program! This way you don’t have to go back into every single computer system to find what they ordered because it will be right at your fingertips when needed – just press “Take Order” from anywhere in the city (or even out if necessary).
Managing your restaurant from a smartphone app has never been easier. With Ristomanager, you can manage orders in real time and see if there are activities going on at the table that require attention – all without having to get up from the sofa! The best part? There is no need for an online connection or WiFi access, as long as the PC software is also installed above it – to be downloaded via google playstore/app store directly on the mobile device where all functions will be accessible, including printing of receipts.
Why Ristomanager? Ristomanager Client
The comings and goings of customers at your restaurant can be a headache, especially when you’re trying to manage everything from orders placed online before they even arrived in person to digital files that need to be uploaded after everyone has gone home.
Ristomanager Client
The only product on the market that does not require an internet connection, but works by using your pc as a local server. This MAIN feature has been developed through our decades of industry experience and leads us to discover that some software solutions work ONLY ONLINE – often leading to times when there is no connection to restaurants that rely heavily on them while preparing food orders or handling customer service calls; This can cause the entire block if something goes wrong with the dynamics of your network!
Ristomanager Client
As a restaurant owner, you need to be aware of the amount that is needed for each day. This can get really hectic and take a long time when you handle all these numbers on your own! This is where RISTOMANAGER comes into play, allowing users not only to see but also to set the quantities available within their premises at once, so there is no more conjecture as to which items might need to be updated or replaced for lack during inventory counts.
You can download the RISTOMANAGER app and make your restaurant more profitable with its many features that will help you manage tables in real time. You will be able to see what is happening at each table, add new ones if necessary and observe the status of occupancy or waiting for payment for all of them!
We also want to inform you that we are also working on the form to issue invoices from Ristomanager including electronic invoicing!
Improve kitchen work and waiters. To increase the number of customers in a restaurant or bar it is necessary to guarantee a professional service in addition to the quality of food and drinks.
Improve kitchen work and waiters
Improve kitchen work and waiters
The figure that ensures this is undoubtedly the waiter, the person who acts as a link between the needs of the customer and the kitchen or bar. Want to improve the work of waiters? If so, here are some tips. First of all, all employees should serve only one customer at a time and never two people with their backs facing each other; Also make sure that the dishes are not placed too close together because this makes it difficult for those who need access between the two lower sections to serve customers well – and finally always keep your eyes open!
Some advices
Improve kitchen work and waiters
Another tip is to keep an eye on your waiter’s posture. They must always keep their back straight and their neck even while walking! This will help them move quickly without difficulty or ask someone else if they can do something because they were too busy taking up space with their bad habits – this includes slouching, taking certain parts (like skin)looking down and so on. , so make sure you not only see but also deal with these things when you’re out in public places like bars/restaurants where there might be customers watching from afar wondering what kind.
Improve kitchen work and waiters
One way to improve a waiter’s job is for waiting staff to be better at communicating with customers. For this idea to work, it is important that waiters have good verbal skills and fluid gestures with their hands, so that they can easily interact with people while taking orders and presenting food in dishes without dropping anything!
A way restaurants can increase their profits and impact on local economies while providing better service, would be to implement strategies such as ordering at the table or the size of smaller groups to help guests customize dishes more easily without waiting longer in a station during times of crowding when there are fewer servers working than usual.
Improve kitchen work and waiters
Improve kitchen work and waiters
The figure that ensures this is without any doubt the waiter , the person who acts as a link between the needs of the customer and the kitchen or the bar counter.
The waiters work hard to make sure that customers can have fun without having a bad dining experience like mine the last time I went out with some friends who ordered drinks from a bartender across the hall instead of one closer to where we were sitting
but it is not only excellence in service; you have to pay as much attention to hospitality because every customer deserves good food served on time, no matter how many times he comes back or what venue he needs something delicious using quality ingredients sourced locally whenever possible.
Today it is one of the most important budget items in the management of a venue. . What can be done then to improve the efficiency of the waiters while simultaneously saving time and money?
Improve kitchen work and waiters
An optimal solution is the purchase of hand-held devices for ordering.
The waiter is also able to provide better assistance to customers in the choice of dishes.
Improve kitchen work and waiters
It can direct them towards the dish of the day or recommend them according to particular dietary needs.
To be able to speed up the work of the waiters, it is better to visit the herds: on the table or take orders.
When a waiter types the order, the kitchen is informed in real time. Know exactly how many orders there are for that dish, avoiding misunderstandings and optimizing production times.
With the use of palmtops it is consequently possible to simplify the work of the waiters who distribute the dishes in the dining room. Know exactly which dish to bring to which table should brink and which not . When a waiter passes through the room, he often collects customer requests such as bringing an extra bottle of water, oil, salt and pepper, or even simply indicating where the services are. These are frequently asked questions that go beyond those related to food and drink.
A handheld computer can store multiple extra requests simultaneously. Thanks to a professional PDA you can therefore improve the efficiency of the waiters by lightening their mind from the effort of having to remember so many things together.
In short, speeding up the work of waiters through the use of PDAs is an intelligent way to manage an activity in the restaurant business and has advantages for everyone:
1.local customers who are served better, more quickly and therefore tend to come back more often; 2.the waiters who work more concentrated and more efficiently; 3.the owner who optimizes the costs of managing his business, his resources and sees an increase in revenues in the medium term.
The best cash registers. The best choice of a cash register depends on the needs of the restaurant.
The best choice among the various cash registers depends on the needs of your restaurant. Many people ask us this question, so we decided to write an article with everything you need to find out! There are many factors that come into the choice of a cash system for restaurants, such as the type and size of the business or the menu offered in each place – but a decisive factor should be the customer service experience…
The best cash registers
There are some that may have more features and others with lower costs, but it all depends on how much flexibility you want in terms of price compared to other features like programming capabilities or loading time when manually entering transactions into a computer registry system called “punched cards”.
The best cash registers
The best cash registers
A cash register is an important piece of equipment for any company. When buying one, make sure it’s the right size and type to meet your needs! Here are some things that will help you guide this decision.
Businesses need to keep track of their money and inventory, which is why they invest in a cash register. The device not only keeps track of the amount spent by the company, but also records for tax purposes! A successful company with ambitious goals relies heavily on its finances; an accurate way to monitor these funds and at the same time provide customers with transparency on how much the goods cost every time they make a purchase.
The cash register is a vital tool for businesses to keep track of their money and inventory. The most important asset of the business, which it uses as an indication of its financial stability in this world in which we live today with all these banknotes flying around at the speed of light!
The best cash registers
The best cash registers
It should have enough memory space so that if there are pending or expired transactions on the account then they can be easily recorded without having another program available at all times; Dimensions must meet code restrictions such as height limits since many kitchens will not allow models larger than 8 feet tall (measured) plus 5 inches deep with legs spread apart by minimum width); A LED display would better represent what goes on paper bills during outgoing shipments).
The best cash registers
In Italy there are still widespread classic models in which the holder manually type the price of individual dishes inside a command, annotated by hand on a special sheet. A similar solution can not be excluded at any cost. However, only the activities with a reduced number of tables, with a limited menu and with a low receipt frequency can rely on the simple cash register without worries. This is, for example, the case of restaurants, trajektore and family-run taverns.
The best cash registers.
Among the most modern solutions, however, are the cash registers on PC to be present more in restaurants that require a simplified management of the activity. The choice of software is crucial, since they may or may not offer a wide range of features. In some cases the programs are nothing more than a graphic transposition of the simple cash register, in others they become a complete management of the activity.
The cloud cash register is the most advanced version of the cash point, ideal for young and dynamic contexts. The undisputed technological superiority of this system is embodied by a simple use app that allows the owner to check in real time the activities, collections, statistics, accounting and stocks in stock.
The determining feature of the cash register and cloud-based management system is undoubtedly the branched accessibility on different authorization levels. In other words, the manager can create a profile for each staff member, determine his role and associate it with functions which he can perform within the application. In this case, a common smartphone can be transformed into a device of the cash register, able to communicate in real time the orders and requests of customers, payments received and so on. Those that are interested in a complete restaurant management solution should consider the cloud system.
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