Food truck: Everything you need to know

Food Truck: What is it? Which are the most famous? How to open it? How should it be managed? How can Ristomanager help you?
Follow me in these paragraphs and you will discover the world of the so-called cloister-van!

food truck

What’s this?

You know those American movies where men in suits go out of their office, take a hot dog and sit on a bench?
Or, again, those cartoons where the children are given a coin because the ice cream truck has arrived?

Although its origin is Californian, nowadays also in Italy there are numerous examples of Food trucks.
If once the motto was “let it all go and I open a kiosk in the Caribbean”, now it’s “I close my restaurant and open a food truck”.

Lately the initiatives involving these trucks are multiplying.
In almost all Italian cities, fairs dedicated to Street Food are being held, that is, food purchased and consumed literally in the street, outside the supermarket, bars and restaurants.

We can define food trucks just like this: they are itinerant vans equipped with a kitchen for preparing and selling meals of various kinds, as well as snacks and typical specialties.
But let’s not be fooled by the appearance: there are very high quality food trucks that prepare top quality foods.

The most famous food trucks in the world

  1. Le Camion à Pizzas al Centquatre, located in Paris. It offers pizzas with various types of seasonings in a super chic truck.
  2. Die Dollen Knollen-Puffermanufaktur. It is located in Berlin and offers delicious potato rosti with smoked fish and cottage cheese seasonings.
  3. Emerson Fry Bread (Phoenix, Arizona) is the only one in the United States to specialize in Native American cuisine with a pinch of Mexican.
  4. Lembo Bistrot, an Italian example. It is located in Turin and offers choco-kebabs, waffles and marshmallows aboard an English Bedford. What makes it unique is the fact that the owners have created Beer Bike Baladin, a 12-seat rickshaw on which you can drink excellent beer while pedaling, and Moto Grill Guzzi, a motorbike heirloom from which come out smoldering Apulian bomblets

How to open a food truck? Everything you need to know

The fundamental thing in this activity is having a defined gastronomic idea.
From the concept, it will be possible to develop a marketing plan and a business plan that fixes a budget and commercial strategies, such as advertising through social media.

The great advantage of the food truck is the abatement or reduction of most of the typical costs of a restaurant, starting from the rent of the restaurant, which in big cities becomes more and more expensive when inflation increases.

However, the set-up difficulties should not be underestimated.
The initial investment is around 35 thousand euros, mainly due to the purchase of the truck, or truck.
In fact, the first thing to do is find the right gusto.

You can play around with colorful vintage vans and small Ape cars, but consider that they are unsuitable for long journeys and you may need a support laboratory.
In this regard, there are companies that specialize in selling modern and complete vans.

Requirements


Besides the contained costs, another point in favor of food trucks is the fact that having itinerant itinerant licenses is easy.
They are obtained by applying in the municipality of residence and have national value.

To carry out food and drink administration activities, you must have worked at least 2 years in catering, attended the hotel school or similar degrees and diplomas, otherwise you must follow a 130-hour course.
A certification is also required to have all the moral requirements in order.

Being a retail trade activity on a public area, to start with it also requires a SCIA – Certified Activity Start Report – a statement that allows companies to start a business without having to wait for authorization from the competent bodies. It should be made for the foodtruck, for a laboratory if one has it and if catering services are also provided for that.

How to manage it
Here I can help you: with Ristomanager, managing everything related to stocks and orders will be a real breeze!

Thanks to the fast cash option, you can easily manage your accounts.
Here is how it will appear on the screen:

Read also: Food News: Las Bravas, two Spaniards in Italy on board a food truck

How to earn more with effective management

How to earn more. 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.

How to earn more

how to earn more
How to earn more

When it comes to managing a restaurant, there are many goals that can be set depending on what you want for your business. One of the most important things in this industry is having clear and achievable goals as well as being specific about them so you know where their company needs to go. They also note that achieving these plans in the short or long term will help with the success rate since both factors go hand in hand when managing restaurants properly.

1) THE CUSTOMER HAS ALWAYS THE REASON

How to earn more

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.

How to earn more
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

How to earn more

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?

How to earn more

  • 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

How to earn more

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) !!!

Read also: WAREHOUSE MANAGEMENT: a production system.

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.

In this article I will clarify all your doubts about the next developments in the tax field.

The electronic receipt is a document that is sent by e-mail. It has all the information about your order, including what you bought and when it was delivered to help keep track of who did their job well enough not only to be happy but also to be rewarded with an extra gift!

Receipts are documents that can take many forms. They are also known as proof of delivery data (POS) or electronic transaction reports, and are sent by email in most cases when you buy something online from a company’s website, for example
The receipt will provide proof to both the customer/payer who has achieved his goal with ease thanks to this purchase; but it also provides information about where all these profits go because there could be problems within the business operations if some cashier was not given the assigned shares about how much inventory should have been sold at certain points during the previously established timeframes through management meetings between owners.

Electronic receipt is a great way to keep track of who you are
The electronic receipt is a document that can be sent by e-mail to inform you of your payment.
The company will send this item after the transaction has been completed successfully and all other necessary information was accurate, including any taxes or fees levied on top of processing services such as paying cash at checkout.

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.

This is a receipt you can use to present your taxes. It is designed to have no physicality and will be presented instantly without ever leaving the digital space!

Therefore, the customer will no longer have to keep the paper receipt, since the shopkeeper will pass his tax code in a special register of cash.
The data transmitted, that is the daily fees and purchases, are visible by taxpayers in their tax drawer, located on the site of the institution.

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.

This new law comes after months of criticism over our outdated bureaucracy that often leads taxpayers to unnecessary delays or even worse: Lost earning opportunities because they cannot submit modules in time due to computer crashes or power outages in the taxpayer’s offices.

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?

Recently, the government announced several anti-evasion measures that are laid down in the decree. These include the transition from paper to electronic receipts and the provision of further ways to verify the taxpayers’ report on their income tax payments, including the demand that interest rates paid by individuals who receive more than one million yen (980 dollars) per year as salary or profits respectively are not less than 3% above the base rate if this exceeds 10%.

The shift from traditional methods like physical invoice delivery during business meetings was another initiative designed with the goal of catching scammers who try to avoid paying taxes by hiding money abroad where there is no no need (and often is minimal).

electronic recepit



The government will now require all taxpayers to submit their annual declarations, rather than just signing them. This way they can make sure that there are no mistakes or omissions that would lead to a measure of tax evasion!

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

Read also: Tax receipt and electronic receipt

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

Opening in franchising. Open 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?

Opening in 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.

Franchising can be described as an operation where each location operates under strict guidelines set out in printed documents to ensure consistency across locations; this makes the provision of quality services consistent that helps to satisfy customers all year round!

Which means they have to follow certain standards to maintain quality service for customers.

A franchise operation requires more compliance than other types of operations, because it involves so many individual locations over great distances – essentially it serves as an umbrella term that covers everyone who owns or manages multiple stores rather than a single person who handles things from home as some might think!

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

This allows the parent company to grow exponentially faster than a traditional spread. In fact, franchising makes it possible to decentralise and share the financial and organisational costs on its members. They will have to invest their budget, choose the location, manage the staff and bear part of the business risk.

The selection of the brand that best suits your expectations starts with contact. Once the data is obtained from the various operators it is important that the brands chosen are objectively compared in order to skim the less convenient ones.

franchise
The system allows the parent company to derogate from antitrust regulations. They set market limits that can be held by a single economic entity. The chain belongs entirely to the same franchisor. Each individual franchise is the property of a person other than the brand distributor.

This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The subsidiary’s structural costs are then borne by the franchisee, with a relative saving advantage for the franchisor.

Read also: How to open a pizzeria? How much does it cost?

Vegan or vegetarian menu: here are some ideas

Vegan or vegetarian. 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.

Being vegetarian or vegan can be difficult at times. But it is important to make sure that your menu is suitable for this specific customer base, because they have their own needs that must be taken into account when going out to eat!
The problem of not including these groups of people in what is offered could mean losing an advantage over competitors who offer them options – so keep checking here from time to time, We will continue to update all our followers on new incoming dishes.

Vegan or vegetarian

If you are looking to create an exclusive menu for those who eat vegan or vegetarian, there is something that could help you. If other restaurants in your area can’t provide these options and do them their own way instead of using generic meat substitutes like chunks of soy bacon on toast, then they will be at a disadvantage in competing against you, since many people today attach great importance to animal rights.

If you are trying to attract a certain clientele, it is not enough to offer them food and drink. You will need an exclusive menu that specifically meets their needs – whether or not these people eat meat! For example: If your target market is vegan/vegetarian, then try serving dishes with creative vegan ingredients like seitan.



To take the competitive edge of your industry, you should consider adding more plant-based options to specifically cater to those who don’t eat meat. The question is there and with so many people converting it’s no wonder restaurants are jumping on board!

Vegan or vegetarian

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

Here are some tips to help you get the most out of your vegan or vegetarian menu restaurant experience:
Include alternatives for meat eaters in each dish so that they can try something new. Use spices that everyone will like, such as cayenne pepper instead of beef broth, to spice up soups and sauces without the added heavy flavor being too strong. Also, make dishes lighter by using watery vegetables like cucumbers rather than greasy ones (and burgers). Ask politely when people object how much milk/egg products should be included.

Appetizers Vegan or vegetarian

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

Vegan or vegetarian

  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

Vegan or vegetarian

  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

Vegan or vegetarian

  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

Vegan or vegetarian

  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!

Read also: Recipes based on melon: first course, second course and dessert.

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

Cocktails

Cocktails. 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.

Cocktails

A cocktail is a type of mixed drink that originated in America during the early 20th century and became popular with the laws of prohibition. Typically contains alcohol such as vodka, gin or rum along with various other ingredients such as fruit juice (eucalyptus), liqueur addition (s) syrup sweetener instead of soda water cane sugar alcohol Classifications vary depending on how they are made but usually fall into a group by classification below: Martini – vermouth light color; Cosmopolitans – wells drinks often consist exclusively of whiskey cola antidote Cuba Libres – strong black beer served Kahlúa Coffee Fizz Tequila sunrise Vieux Carré Sidecarrogat.

Cocktails

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

Cocktails
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

Cocktails
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

Cocktails
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

Cocktails


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! ?

Read also: How to determine the price of food and drink

Open a bar? 4 good reasons

Open a bar. 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.

Open a bar

What would you say to someone who asks why they should open a bar?
The advantages of being your own boss are endless. For starters, there’s no limit to how much money an entrepreneur can make – and that includes me! Plus, I also get all the glory, since everyone loves bars more than ever these days (you know what). And speaking as someone with extensive experience of owning their own business from start to finish, this may not come as a surprise, but running a bar does have its advantages outside of just cash flow.

Open a bar


The key to opening a bar is to limit the possibilities.
I know that’s not what you’re thinking, but your beverage menu should be limited and simple with an emphasis on quality instead of quantity or cheap prices that will lead people astray when they enter in search of something new and interesting without having any idea where it comes from exactly their next shot (or how much those cocktails cost). It takes time to develop relationships between the bartenders and the patrons of each establishment; make sure everyone knows who works behind the counter so there is no confusion!
The first step would be the search for all local regulations.

Open a bar

The idea of entrepreneurship is intriguing. And if I told you, though – and this may seem unrealistic – that it is possible not only for some people, but everyone on earth, at some point in their life, to own their own company as entrepreneurs! There has never been so much opportunity as now, with technology changing so rapidly and social media becoming such an important part of our culture, where individuals build brands through content marketing campaigns… And all without spending large sums of money like advertisers did.

Open a bar

Why open a bar or a restaurant?
The answer is simple: to make money. You work hard for your business, but it’s never enough as soon as you’ve made the decision and sunk all those resources into something – you need customers to keep your profit margins high. The best way I know to make sure people come in again (and again) from those doors every time – they will not only spend more this time than the last; but they will also tell their friends what a great place this was before!

Open a bar



Why should you want an activity on your own, when it can be so difficult and time-consuming on the same days you sleep! But if ever there was something worth doing – opening a store as an entrepreneur could be at the top of the list of things people should do in life (or at least as long as they are young).

  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:

Open a bar

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!

Read also: How to open a creperie

COVERED? IS IT LEGAL? MUST BE PAID?

Covered. It is one of the most annoying things, especially for tourists: not by chance, it exists only in Italy. But what is it?

It is the cost of provisioning. It is the space with all the objects that are prepared for a single diner: it includes crockery, cutlery, glasses, tablecloth, napkin and, in the case of formal equipment, many other pieces. Also add the necessary cost for the subsequent cleaning and the bread, in order to give a greater justification to the additional cost required. It also includes the qualitative type of service provided, meaning the peculiarity of the restaurant itself, the professionalism of the staff and the additional services not quantified in the account.

Covered

The origins of this “tax” date back to the Middle Ages, when it was intended to contribute to the owner of the inn those guests who consumed food brought from home using tables, chairs and cutlery from the restaurant. If, on the other hand, foods prepared by the innkeeper were consumed, the “cover” was already included in the final bill.

Do not confuse, in any case, the cover with the service, which varies from 15 to 20% of the total and originates from the past when there were no work contracts and the staff was paid as a percentage of the orders of customers and tables that served. At the time, the service was, in fact, the salary of the waiters: it is paradoxical that this item has remained even today, despite the waiters being regularly paid.

The problem is that, although it is a charge that may seem pretentious, no rule prohibits it, as long as it is specified in the price list.

The question must be regularized at the local level, by the Regions or by the municipal administrations: some have dealt with them, others have not. Any examples?

A subsequent regional law of 2006 still prohibits the so-called “bread and cover”, but allows the “service” item: if the delivery service is performed at the table, the price list must be made available to customers before ordering and must indicate the possible component of the service in such a way as to make the price clearly and easily understandable to the public, prohibiting the application of additional costs for the cover.
At a national level, the rule is that exhibitors must display their license, authorization and price list in a room that is visible to the public .

Until then, the cover must be paid, it being understood that, if there is a suspicion of wrongdoing by restaurateurs, the possible report must be presented to the traffic police.

How much do you ship to the restaurant?

Covered

How much do you spend at the restaurant? And if we could automate the cost of a delicious meal to make it rise only whenever there is a new menu, or because of inflation.
I’m not saying that this will happen soon, but imagine that you can order your food from anywhere without needing human interaction!



Want to go out for dinner but don’t know where? Well, there are many places in town that have great food. One way is to check online reviews and see what kind of ratings they get from users like you! If everything else does not work, just ask someone who has already been there, who will be able to tell you which restaurants always keep their word (and even more).

Covered

Eating in the restaurant is not only delicious but also convenient. You can take your time to enjoy a good meal without having to worry about cooking or cleaning afterwards, because it is already made for you!

As mentioned at the beginning of our article the covered only exists in Italy, but despite this magiare at the restaurant remains super convenient.

Read also: What is the electronic receipt?