April 2022 - Ristomanager

Ticket in restaurant: 2019

Ticket in restaurant: What are they? What are the advantages for companies and employees? What are the disadvantages?

Imagine a world without food. How would you survive? The answer, of course: by eating! But what would happen if there was no way to buy groceries with money or earn enough money for a proper supply every month because of the lack of job opportunities. A little over three decades ago this question would not even have crossed our minds, since most people had their own garden where they grew enough food for themselves and not much else; but times have changed with the rise of technology that has made everything easier than ever – so why can’t I just order something online.

Ticket in restaurant

This is where the meal voucher comes into play as part of our social safety net that helps those who have difficulty accessing healthy foods due to financial constraints such as low income from employment.

Ticket in restaurant

Meal vouchers, also known as the Supplemental Nutritional Assistance Program (SNAP) and previously called the “Supplemental Nutrition Program” or Food Distribution Programs of America Act were created in 1964.

The idea behind this legislation was that not everyone has enough money available for their basic livelihood needs, such as eating nutritious foods every day, which leads them to malnutrition over time if they do not receive assistance from other sources, such as low-priced supermarket items, because these cheaper prices tend to be wasted, while more expensive meals are saved for special occasions, since most people can not afford them on an ongoing basis without resorting to unusual measures such as skipping breakfast, etc…

What is the electronic ticket?

Ticket in restaurant

It is a meal voucher that works like a paper voucher, but instead of being issued on paper, it is loaded into a magnetic card by the employer.

Whenever the employee consumes a meal, at the time of payment he will take out the card with the amount credited and the restaurateur will make him crawl on the POS terminal, as if it were an ATM.

Ticket of restaurant: Benefits for companies

Ticket in restaurant

Electronic meal vouchers are cheaper than paper ones: they are fully deductible and deductible with 4% VAT.

Furthermore, to respond to the need to rationalize the number of cards available to each employee, the electronic meal voucher service is already set up to be easily integrated with other existing cards: the company badge, the health card, etc.

The digital format greatly facilitates the task of the order manager and the distribution of the vouchers in the company, because it greatly reduces the risk of delivery delays, having only to introduce the order for the employees to the system.
The amount due will be immediately and securely loaded and available on the personal magnetic card of each collaborator.

Ticket in restaurant

So food stamps, commonly called “foodie cards”, help low-income people buy food.

Meal vouchers, otherwise known as “food cards”, help low-income people buy their groceries. For many families this is the only way to afford enough healthy food for themselves and if you have to choose between buying something unhealthy or not buying it at all it makes sense that many want it!

Ticket in restaurant

Some people think that food vouchers, also known as “food cards”, help the poor to buy cheap and unhealthy foods.
Much can be said about this misconception: firstly it is not accurate to say that all those who receive assistance from welfare programs receive these benefits for their groceries; secondly, those who do may find themselves struggling even more if they choose instead a healthier option that will actually lower their calorie intake but will cost them a lot more money – so there is no incentive in any way or form when choosing what eat next time!

Benefits for employees

Ticket in restaurant

In addition to being smarter, virtual tickets are also suitable for other reasons:

the list of establishments in which it is possible to use meal vouchers, including supermarkets, holiday farms, pastry shops, trattorias, bars, takeaways, fast food and delicatessens, is increased. The variety of choice depends on the company that provides the ticket issuing service
tickets can be accumulated up to a maximum of 8, so you can use them all at once
from 1 July 2015, the tax-free value of electronic tickets went from 5.29 euros to 7 euros. It follows that workers who benefit from electronic tickets earn a few cents more per month
vouchers are loaded onto the card and therefore do not need to be picked up at the company. Much more comfortable!

Ticket of the restaurant: Disadvantages

Ticket in restaurant

Unfortunately, the convenient virtual tickets also have flaws, which we hope will be resolved over time.

Every company that deals with issuing meal tickets prepares a card that needs a specific POS to be read
The consequence of the first point is that, despite the variety of points of sale, there are still few restaurateurs who accept this type of ticket

The rumor has spread that some commercial circuits are trying to come together to create a single POS.
It would really be a turning point in such a fragmented market!

What is a static oven?

Static oven: What is the difference compared to a ventilated oven? What are its advantages? If I have a bar, a restaurant, a brewery or a pizzeria, which one should I use?

Let’s examine in detail:

Definition

What does static furnace mean
The static oven cooks mainly by conduction and radiation.
The baking chamber of the static oven is heated on the top (top) and on the cooking base (floor). On the static oven you can bake pizza and bread directly on the refractory or baking tray top.

Static oven: Differences from the ventilated oven

Heat propagation
The static mode is the most traditional form of cooking, similar to that of ancient ovens that received heat from fires placed inside the cooking chamber.

The electric heaters allow the oven to heat up and the food cooks in an oriented way: the parts of the food placed near the heat sources will cook first.
In static mode, the oven heats slowly, allowing you to manage optimal cooking even on the inside of our dishes.

With the static oven it is advisable to always remove the drip pan, because it would prevent the correct diffusion of heat and, consequently, the right cooking of the food.

The ventilated mode has spread thanks to the introduction of electric ovens, in which a fan spreads the heat produced by the resistances in a uniform manner, shortening the cooking time.

Static oven: Suitable dishes

The great advantage of the static oven lies in its versatility: it is adaptable to all types of products.

On this type of oven it is possible to cook dough in a pan, both savory and sweet, but also gastronomy products.
Static cooking is slower and less uniform, but less intense. Therefore it is perfect for all leavened preparations that require a delicate and less aggressive cooking, which allows bread, pizzas and desserts to continue growing while completing the cooking of the inside.
Also ideal for sponge cake and meringues.

On the other hand, the fast timing of the ventilated oven makes it suitable for dishes that should have a surface crust and a soft interior, because it cooks by convention, reaching every corner of the oven.
Some examples are: baked pasta, such as lasagne, roasts, baked fish, au gratin vegetables and desserts with a tender heart.

The temperatures
In general, a difference of at least 20 ° C must be considered between static and ventilated cooking.
Usually the maximum temperature used in a ventilated oven is 150 °. On the contrary, the static oven can reach up to 220 ° or more.

And if we don’t have the oven we need?

If you only have an oven without a fan and your recipe requires ventilated mode, you can increase the recommended temperature by 20 ° C keeping the same cooking time.

In the same way, if you only have a ventilated oven and you have to prepare a sponge cake, you will have to cook it for the same time but bringing the temperature from 180 ° C to 160 ° C.

A useful trick to cook a leaven is to brush the surface of the product with milk, beaten egg or melted butter, in order to delay the creation of the crust that would block growth.

Static furnace: additional features

After understanding what are some of the main characteristics that define a static oven we try to deepen the discourse. The static oven cooks food by irradiation. The heat inside a static hole is propagated from one or more sides at the same time providing a complete and performing cooking mode. Compared to other types of oven, the static oven returns a slower but more homogeneous cooking. For this reason it would be advisable not to cook several dishes at the same time if you have activated the static oven mode. As mentioned, leavened meats adapt perfectly to a baking in a static oven because the food cooking more slowly and more homogeneously can have all the time to assume the desired final result.

Some tips to cook the best dishes in a static oven

As mentioned, depending on the type of oven you can choose to bake a certain type of dish. But how to do in case you need to prepare a soft sponge cake but you do not have a static oven? In these cases it is possible to use some very intuitive little tips. With the right precautions you can get any kind of result. Without changing the cooking time. So if we want to prepare a cake and make sure that it is soft but well cooked inside could be useful, in the absence of a static oven, lower the temperature. Generally such a dish bakes in a static oven at a temperature of 180 large. All you have to do is lower the temperature to 150 or 160 degrees.

Another tip for making soft and delicious preparations is an old “grandmother’s” remedy. All you have to do is place a bowl full of water on the bottom of the oven. In this way the dishes will be softer and will finish their leavening during the cooking process. In any case, whether you use a oven in static mode or an oven placed on another mode it would be advisable to avoid checking the cooking of food frequently. The process of opening the oven may damage the cooking.

How to open a bar: Some tips

Open a bar: Do you want to feel like at home while you work? Make your own space by opening a successful bar!
In this guide I will give you useful information to start this stimulating activity!

Choice of location
It is essential that your customers can see and find your place, so you need to evaluate:

if your target passes in front of us, at what times and with which dynamics
what kind of traffic is in place (ex: the station is a crowded place and attracts every type of client)
how to see the room from the outside: the customer, unconsciously, tends to enter more willingly into a bar where he sees well inside
Requirements
Opening a bar means setting up a business, and then becoming an entrepreneur.
Opening the VAT number, identifying the most suitable company form and registering the company with the Business Register will be the first three steps in which it is best to rely on an accountant.

Then you need a property that must be up to standard, that is, in order with regards to licenses and requirements that are often imposed by local legislation (Municipal or Regional).
The same applies if you choose to acquire an existing bar, because you cannot take it for granted.

Bureaucratic steps

Open a bar

presentation to the Municipality of the form for communication of commencement of activity including the required attachments (data of the owner, company, opening hours, viability, ASL compliance, etc.);
request to the municipality for authorization to display the sign;
request to the Revenue Agency for authorization for retail sales of spirits;
payment of SIAE rights for the dissemination of music and images;
request for fire certification to the Fire Brigade (only for premises of size equal to or greater than 450 square meters)
Personal requirements
Having successfully attended professional courses, established or recognized by the regions or autonomous provinces, regarding the activity of food and beverage administration, obtaining the SAB and HACCP certificate, the first required only for the entrepreneur or for one of the members, while the second is mandatory for all the personnel assigned to the preparation or the service.
Alternatively, it is sufficient to have a suitable qualification, such as the hotel certificate.

Costs to Open a bar

Thinking of starting your own business without planning is a suicide, an action that will most likely lead you to bankruptcy or otherwise lose money.

So don’t overlook the business plan!
In this document you will have to mark all the items of expense that you will have to face in view of the opening of your bar: not only what regards the more concrete aspects, but also those related to the fulfillment of the Italian bureaucratic requests.

In the case of the purchase of a bar that has already started, you will need to purchase the license, the value of which will depend on the turnover.

You can also evaluate the opening of a franchise, which can be convenient in terms of visibility and guarantee to customers.

Rent

Open a bar
The cost of a bar depends mainly on the size and location.
In fact, one of the heaviest costs is just the rent, together with the utilities and staff. I value around 50 thousand euros.

Similarly, if you decide to take over a pre-existing room, the sum to be paid to the previous owner can be around 100-200 thousand euros, even if it can be paid in installments against an advance.
At this expense we must then add the notary’s fee, as well as the compensation of the mediator (about 2% of the sum) for a total of 7-8 thousand euros.

Tools and consumables

Open a bar
To take into consideration:

A professional coffee machine, which can cost more than 2 thousand euros
Oven: 500 euros
Chopper: 18 euros and blender: 10 euros
Refrigerators-freezers: 2 thousand euros
Sink: € 150.
Cash register: 600 euros
Dishwasher: 600 euros
Slicer: 150 euros
Ice chop 50 euros
What else is needed to open a bar?

What else?

2 Shakers: € 20.
100 normal glasses: 250 €.
70 Cocktail glasses: € 560.
50 Coffee cups: € 75.
40 dishes: 60 €.
300 Packs Napkins: 300 €.

And as for the furnishings:

40 chairs: 2,300 euros
10 stools: 160 euros
10 tables: 500 euros
1 counter: 25 thousand euros

Management costs

Open a bar
The main ones are:

staff
Utilities
Raw material
Insurance policies

Bar management

Open a bar

By “bar management” I mean everything that revolves around offering the customer service.

It is essential to speed up and optimize this process.
But for this you can feel comfortable: with our management software Ristomanager you can:

manage the tables
keep memory of orders
manage warehouse stocks

What are you waiting for to provide an efficient service? Try Ristomanager for free

How to open a restaurant

Open a restaurant. Have you ever wondered how to open a restaurant? What are the requirements? How much does the set-up cost? How not to fail?
I propose this brief guide.

The idea of owning your own restaurant is not so easy to achieve successfully. I found that it takes more than just buying the building and opening the store, there are many other factors involved in making sure you are ready for business!

Open a restaurant
The first thing every aspiring restaurateur must do before they can even think of opening their doors to customers who want great food served by trained staff to best serve the needs (and preferences) of each customer.

Open a restaurant: Bureaucracy

In order to start the activity, it is necessary to possess the requisites for the administration of food and beverages, mainly aimed at obtaining Healthcare.

Open a restaurant

You need:

a qualifying degree, for example the hotel diploma
or have attended a SAB course (food and drink administration)
the premises must meet the requirements established by the Municipality for the intended use of the property, the specific health authorizations and those of plant engineering
Presentation of the HACCP plan, that is a system of self-control that foresees courses for the owner and employees
Compilation of the SCIA (Certified Start of Activity Report), which must be collected and presented at the Single Desk for Production Activities of the Municipality
Registration in the Business Register at the Chamber of Commerce
Opening VAT number at the Revenue Agency
Registration with INPS
Inail registration

I advise you to contact a good accountant, who helps you to follow all the practices, otherwise you go crazy!

Open a restaurant: Costs

Open a restaurant

Bureaucratic costs
Now let’s talk about the part that interests us most.

The first cost you will incur is that relating to the establishment of the legal form of the company, which conditions the cost itself.
The most suitable forms are: sole proprietorship, s.r.l. (Limited Liability Company) or s.n.c.
For example, if you decide to open a simplified SRL, you will certainly save € 1,500 from the notary and there is no real minimum payment of the share capital or, better, it exists but amounts to € 1.
Let’s say slightly convenient to the 10 thousand euro of a s.r.l. normal!

Costs to start the activity

Open a restaurant
I will try to be quite generic, because it all depends on what you want to do and where.

A medium-sized restaurant requires:

at least 30,000 euros for furniture, kitchen, appliances and various tools
if the restaurant needs a renovation, an additional amount of 10,000 to 40,000 euros must be spent
between 10,000 and 15,000 euros for tables, chairs, bar counter
at least 10,000 euros for the purchase of crockery, pots, tablecloths, uniforms for the staff
Including bureaucratic costs, the initial costs for fixed assets vary between € 53,000, in the case of the opening of a Simplified SRL, and over € 80,000 for a normal SRL and a new room.

And it’s not over here. The following aspects are missing:

the rent of the premises. In addition to the monthly fee, the deposit must be considered. It does not represent a real cost, as it is given back, but in any case of the money that you will have to take out in advance, and can even reach up to 3 months of rent. I advise you to avoid the agencies, otherwise you will have to pay an extra monthly payment as a commission
utilities
the annual staff course
monthly salaries for cooks, kitchen and dining room staff
taxes (which you pay after the first year of operation)
raw materials (variable management cost)

Marketing

This stranger! Often restaurateurs make the mistake of not foreseeing it as a cost in the business plan.
I say error because if I don’t do everything to attract and retain customers, for example through a Facebook or PR campaign, I don’t increase the proceeds.
What is the use of investing thousands of euros in an activity if I have no revenue?

By marketing I don’t mean advertising, which aims only to make itself known in this case.

By marketing I mean the reflection on why people should come and eat with you instead of going to the competition or staying home.

How to manage the customer

We have understood that we must put it in the center.
Now ask yourself how to best serve it, then:

how to take an effective order
how to organize tables and accounts
how to manage warehouse stocks so that nothing is ever missing
how to be fast with orders

The answer to all these questions is Ristomanager, our restaurant software that will help you simplify the meal sales process and reduce costs, thanks to the statistics function.