July 2022 - Ristomanager

Italian restaurants in Germany

Italian restaurants in Germany combine Italian taste and German love for Italy. It would seem a winning combination but it is good to pay attention to the procedure to follow.

It happened to everyone, at least once in their life, to give in to the temptation to eat in one of the Italian Restaurants abroad.

Who for nostalgia of a good dish of pasta with meat sauce, who out of curiosity, we all entered an Italian Restaurant outside the borders of our country. We ate and were disappointed. The causes of the disappointment of expectations are numerous. Sometimes the Italian Restaurant abroad has only the name of Italian. At other times the disappointment is due to the choice of products, which are often presented as Italian, but they are not.

It is the so-called “Italian Sounding”, or the use of images, geographical names and brands that evoke Italy to promote non-Italian products to represent a real business of counterfeiting.
It was therefore necessary to adopt a measure that would recognize the real Italian restaurants abroad and certify them.
Objective, transparency, honesty and recognition for those who work with passion, commitment and honesty.

Find out what German customers are looking for

The world of commerce generally does not allow complete authenticity. There will have to be tears to the very strict Italian culinary rule to satisfy customers. It is necessary to pay due attention to local tastes and arm oneself with mental flexibility.

Italian restaurants in Germany: A long culinary history

Italian restaurants in Germany

The market in Germany is full of Italian restaurants that have been working there for many years. After all, the first Italian immigration dates back to the 1960s. Certainly the success of these restaurants ensures appreciation for our cuisine by German customers.

Italian restaurants in Germany, where to open them?

Germany is a rich country, but with different realities. Opening up in a city rather than another makes its difference. Which are the most popular cities?

Hamburg is an administrative division and is the richest area in Germany. Opening here would allow you to try your hand at restaurants with excellent ingredients or even street food.
Bremen: here too the Hamburg speech applies. It would not be difficult to open a quality place.
Baviera: location closer to Italy, both geographically and culturally.
Berlin would seem the ideal destination but the market is very competitive. Generally, here, very little is spent on eating out. Keep that in mind!
Stuttgart presents itself with many of our compatriots established in the made in Italy trade.
Frankfurt is rich and also frequented by important people. Let us not forget the ‘important density of banks including the European Central Bank.

The German customer who visits Italian restaurants:

He generally knows the quality of our products;
It requires a medium / high level;
he is used to spending without excesses.

The German bureaucracy

Italian restaurants in Germany
There are three important points:

VAT number: for your restaurant you can choose between a sole proprietorship, a partnership or a limited company;
food sector authorizations;
legal and fiscal management of personnel: simply consult an accountant.

What kind of restaurant do you open?

Here are some possible ideas:

Italian Street Food: wallet pizzas, trousers, arancini, light fried;
regional cuisine with DOP products and DOC wines;
cuisine for celiacs;
pizzeria.

Italian restaurants in Germany: Business plan?

Italian restaurants in Germany

Planning before opening our restaurant is fundamental: from the financial to the furniture, from the choice of suppliers to the offer on the menu and let us not forget marketing and competition.

A good business plan must include:

The target
A study of competition;
Marketing;
Financing;
Providers.

The tongue

Italian restaurants in Germany

Let’s not forget the language, very important if you want to open an activity abroad. It can be learned in Italy in specialized schools, and also in Germany.

Conclusion

To open any business you want commitment and luck. Only in this way will it be possible to have the deserved suffocation, as for everything.

Cafeteria: What you need

Cafeteria. The coffee plant is native to Ethiopia and arrived in Europe around the seventeenth century. Consumption spread in the 1700s. Coffee is consumed almost all over the world. There is no respectable café or bar that does not offer this drink as well as in other catering sectors. Coffee is at the top of the world in terms of economic value along with oil and steel.

Coffee for your coffee shop: Typologies

Cafeteria

Coffee is a tropical plant. Many are the species of the genus Coffea, but only two are economically important: the Coffea arabica and the Coffea canephora (known as robusta).

From the Arabica you get a better quality coffee. Contains from 0.9-1.7% caffeine percentage. This variety represents 3/4 of the production in the world. Arabica improves in quality if grown at altitudes above 900 meters.

Robusta produces a lower quality coffee and a considerable percentage of caffeine, or from 1.6 to 2.8%. This plant prefers lower altitudes (200-300) than the Arabica. However, it is a variety much more resistant to diseases and critical climatic conditions.

Production and collection

Cafeteria

The production is divided into:

Central and South America;
Central Africa;
Asia.

The uniformity of the climate of tropical countries allows continuous fruiting.
The collection can be manual or mechanical. Manual collection takes place in two ways: picking or stripping.

Picking involves harvesting ripe and healthy berries.
With stripping, it is expected that most of the fruits will be at the right ripening, then, in a single pass, all the fruits are harvested. With this method the product does not have a homogeneous maturation and the quality suffers. However, the cost of this collection method is much lower.

Coffee for your coffee shop: Processing

Cafeteria

After the harvest, the beans must be quickly extracted in order to avoid deterioration.

In the dry treatment the fruits are dried in the sun. This operation can also be performed with the use of dryers. The result is safer, but poor in quality. Then the pitting and sieving takes place. The coffee thus produced is called natural or not washed.
In the wet treatment the fruits undergo stripping and fermentation. The beans are then washed and dried. After drying, pitting is carried out. The coffee obtained from this process is called washed. This method requires a lot of water and is long and expensive, however the final product has a better quality.

Green coffee is sent in jute bags (usually 60 kg) to countries
importers.

What you need to know about coffee for your coffee shop: Mixing and roasting

Cafeteria

In order to obtain a drink with the right body, aroma and taste, it is necessary to mix different types of coffee, in terms of quality and origin.
Mixing allows for a product with constant characteristics. This is important because the consumer gets used to a taste and matches it to a certain brand.

The roasting gives the coffee the taste, aroma and color that characterize it.
The degree of toasting varies depending on the country where the procedure takes place. In Italy, a strong and marked taste is preferred and toasting is carried out at higher temperatures and times (in the south than in the north). The opposite happens in countries that like a coffee with a lighter taste.
After roasting, the coffee is quickly cooled. A strong coffee does not necessarily have a better quality, but only a greater toasting.

Cafeteria

Four methods are used to make coffee:

Non-hermetic closure: the coffee is closed in bags practicing 1-2 small holes in the package. The packaged coffee should be used within a month;
Vacuum-packed: the coffee is packaged after removing the air and this allows the product to remain for about six months;
Pressurization: the coffee is packaged in watertight metal containers. This method, more expensive, allows a long conservation (even more than 3 years).

Decaffeinated coffee

Decaffeinated coffee contains little caffeine (about 0.1% on the dry substance). Caffeine is eliminated from the green bean through the use of water or carbon dioxide. At the bar the decaffeinated coffee is already ground in single-dose packets or in beans; this last solution offers superior qualitative results.

News in catering: Some steps

News in catering. The fourth industrial revolution also came with some innovations in catering.

Requests for innovation and convenience, new technologies for operations management and connection with guests are closely linked to the exponential growth of this sector.

Restaurants are attracting more and more investment funds precisely because the restaurant sector is a safe and always growing sector. We look for brands that follow the trends and new needs of 2.0 customers and are competitive on the market. After all, you know, the new generations or millennials consume many more meals out and represent the target audience to pay more attention to.

News in catering

The catering industry has seen many changes in recent years. New technologies and smart languages are transforming all aspects, pushing restaurateurs to update or even refound their business organization – that’s why innovation becomes such an important part of success: Today’s chefs need not only skill in cooking food but also a strong business sense!

In this new world where technology is the queen, there are many tools available to help restaurants and restaurateurs manage their businesses more efficiently. One of these tools, which is gaining ground in recent years thanks to its ability to streamline daily operations and maximize profit margins through data analysis at any time, are software applications that can be used on smartphones or tablets – including reservation systems, so that customers never miss the opportunity for lack of availability!

With the latest generation of management software, you can now not only communicate with your staff from anywhere in real time, but also organize reservations and track orders. The system has instant access to statistics on a variety of goods that will help anyone working at any level within your business to be more efficient or simply to want some peace of mind knowing that everything runs smoothly during the periods of work.

News in the restaurant: fast and casual

News in catering

The global foodservice provides an increasingly rapid service. Consumption outside the home grows more and more with a value of 43.2 billion euros.

The chains in the catering sector are those that earn the most from this change in people’s eating habits.

News in catering

The classic restaurants lose altitude because they do not update their offer or their service. Consequently, in addition to being less attractive to the consumer, they also become attractive to potential investors. However, new developments in catering or hybrid concepts are catching on: fast casuals. These activities combine a consolidated business model between raw material and personnel costs with greater attention to the news and interests of customers, giving space to possible investors.

News in catering: Technology

News in catering

Technology is increasingly enabling “barrier-free” interactions: mobile apps, electronic payments, Wi-Fi, offer customization.

Technology simplifies life not only for customers but also for a restaurant manager thanks to increasingly automated technologies thanks also to management software.

Difficulties in management?
The costs of raw materials and labor are increasing. Rents in good locations are always very salty.

The trends

News in catering

Deliveries are an innovative and convenient way to get food vouchers directly at home and continue to have a certain appeal.
automation, big data, machine learning, 3D printing, autonomous vehicles

The change of restaurants and kitchens for these trends
Home delivery will become more and more present especially with the movement of many people towards city life. Restaurants will have to update to accommodate these changes.

Voice ordering
Successfully integrating this technology is also a great way to get publicity, however you need to make sure that the system works in practice. On the contrary, inconveniences could occur and the customer may have to wait a long time for his order. Making innovation means improving customer experience.

Customization
Generally, too large a choice can be meaningful for the customer. Self-ordering options, apps and mobile ordering kiosks allow operators to offer options and maximize profits.

Lifestyle brand

News in catering
Marketing is redirecting its attention from demographic data to psychography. On balance, people buy what they manage to mirror. As a result it will buy a brand that will share its set of values and ideas.

Innovation in catering will also be present in neuromarketing, behavioral economics and sensory branding. We will buy things that will unconsciously attract us through a sort of sensory and psychological manipulation.

The standard restaurants have remained in the past. The future, however, could force them to take some steps forward in a society where everything is always for sale.

Buffet and All you can eat

Buffet and all you can eat. The all you can eat formula of buffet dinners or eats everything you can, from America has spread everywhere.

You can think of it as a fixed price menu with no limits to what you can put on your plate.

What is an all-you can eat dinner? It looks like a destination for food adventurers. The possibilities to choose from are endless and will keep your taste buds on the tips with something new every time!

Buffet and all you can eat
You can think of it as a fixed price menu with no limits to what you can put on your plate.

A buffet is a great way to keep your appetite satisfied and enjoy lots of different foods. Buffets typically have a large number of dishes ranging from appetizers such as skewers, noodles in broth; main course options such as rice curry, fried chicken, pork chop, buffalo wings and desserts such as ice cream, melting cake and cotton candy, all in one place, so you can choose what is right for the occasion!

The best thing about this type of accommodation: There’s definitely no going back soon once things start to get boring because every dish offers something new – whether it’s flavorful spices used during the baking process paired nicely against sweet sauces.

But it works?

Buffet and all you can eat

This method is a mockery of the emotional factor that arouses in customers because obviously people can only eat up to a certain amount of food.

These clubs compete with the trattorie and try to attract customers with an accessible account. To do this, however, you need to be personal and focus on the buffet service.

Using fantasy with the all you can eat strategy is the key:

A set menu of over 10 courses so you won’t have any surprises at the cash desk.
Limitation of the cost of the raw material.
Extended surface
Let us never forget that for good buffet dinners, promoting is essential in order to obtain a large clientele.
The price decision must be carefully thought out based on the area in which you are located.

Buffet dinners: Giropizza

Buffet and all you can eat

The “giropizza” offers pizza at will, served at the table and with the possibility of tasting from the simplest pizzas like the Margherita to more complicated and imaginative recipes with fish, salami, avocado, stracciatella, pistachio creams, walnuts and many other ingredients that they will make your customers mouth water. Instead of bringing to the table a single pizza at a time, the waiters could offer slices already cut.

The pizza is excellent for all-you-can-eat buffet dinners, given the very low cost of raw materials.

Dinners Cold buffet, dessert buffet: how many types of buffets exist?

Buffet and all you can eat

There are general rules, but each type of buffet has its own characteristics.

If we think of weddings we realize that usually a salty buffet is prepared with appetizers and at the end of the evening there is a nice dessert buffet. In the evening, a buffet is served for Happy Hour. We also think about coffee breaks during a conference.

The savory or sweet buffets that you find them a little everywhere.

Cold buffet

Before you start, you must have a clear idea of what you want to do and how to organize it.

Want to make a cold dinner buffet? You will need to provide an adequate menu, as we have the best cold room in the restaurant to keep the food, you can click here and learn more about this.

With a Latin American party can you have fun with music and decorations? The buffet will have a South American theme: tapas, avocado salad and palm hearts, scallops in banana leaves, baked cassava …

Try some special dishes: empanadas, falafel, tabulé, fish pie
remember to make vegan or vegetarian recipes

Buffet desserts

Buffet and all you can eat

In summer you prefer cold cakes without cooking and spoon desserts. Coffee semifreddo without eggs usually likes a lot or you propose a semifreddo zuccotto flavored with brandy.

Subdivide by quality: on the one hand the cakes already divided into portions, on the other the pastries with creams and then the corner of dry pastries.

Savory snacks

Buffet and all you can eat

To make people easier, create themed tables:

sandwiches
Salads, cold side dishes and vegetables
Each table has a theme.

Looking for a job in the restaurant

Looking for a job. Did you happen to think: “I am looking for work and I wish I were in the restaurant business” ?. In this article you will find some information that will be useful to you to better understand this sector.

Are you looking for a job in the catering industry? If so, then this article is perfect! Here are some tips on how to get started.
Start by checking all of your local restaurants and their websites – they usually have an online application form or register with HR, as well as contact information of any specific location where there may be openings at any given time (if there is not one listed directly in the foreground). From here it’s just a matter of turning these vague clues into action: send a cover letter expressing interest along with the relevant curriculum and certificates/diplomas.

I’m looking for a “safe” job

Looking for a job

In Italy the demand for personnel in the catering sector continues to grow. Despite the crisis, the sector is registering more and more employees without considering seasonal and occasional employees.

This exorbitant request for personnel cannot be covered by professionals alone. Pizzaioli, cooks, pastry chefs, artisan ice creams, barmen, as well as professional waiters are missing.

Nowadays, catering allows for a permanent contract, in most cases.

In times of employment crisis, the catering sector requires these figures.

I am looking for a job in catering: experience and practice are important

Looking for a job

If you have already sent resumes to restaurants, pizzerias and canteens without a response, you may know that the reason may be lack of experience.
In this sector the practice is essential in order to really learn the job.

But, Italy has adopted a policy of minimum remuneration of the internship, increasing it a lot.

This has certainly limited the abuses.
but it destroyed the possibility of “Going to a Shop”.

Furthermore, it is very unlikely that any activity such as a pastry shop or restaurant will take on an aspiring cook, or a novice pastry chef, on a paid internship.

A restaurateur who decides to invest in you, giving you a salary, does so only if this brings an advantage to his business.

An intern takes time and resources, often slows down all production and makes innocent mistakes due to inexperience.

You need to study!

Looking for a job

Passion is fundamental in a hard and tiring profession like this, but the study is essential. The training guarantees a recognized competence and some work experience in the sector.

In “kitchen” there is a multitude of different professions and different opportunities. So you will need to focus on one particular goal.

Would you like to open your own restaurant? enter a starred kitchen? to be in contact with people, create cocktails? Sommelier, or work in a canteen, or in a pizzeria? There are many possible ways to go. Think well!

Some clarification …

Looking for a job

Chef and chef are two different figures!

Lately the term chef is used to define whatever subject works between the stoves! However the Chef is the leader of the kitchen, he decides the menus, the recipes and manages the orders.

The hierarchy in the kitchen foresees the chef at the top, then the sous chef, to follow the leader, the various cooks assigned to the stations up to the commis and the plongeur.

Both in the kitchen and in the dining room, with the same technical preparation, the “soft skills” make the difference. The most authentic passion is decisive. Because it is the ability to relate positively with both colleagues and customers. Then you need a lot of patience. The work in a restaurant is hard and with crazy rhythms. You have to know how to resist stress. Last but not least, a good spirit of organization, the know how to play team and problem solving.

The basics of the kitchen

Looking for a job

The kitchen involves but without the basics and a deep knowledge of the ingredients will be hard. The kitchen is not a successful dish. The school is the beginning, then there are books, updates, study, tastings, research of new raw materials. Don’t forget, then that a mental organization of work is needed. Managing a service is not easy. The same applies to the room. The work shifts are long and the passion is essential in a job in this sector.

With genuine passion, the difference between kitchens and dining rooms is reduced to soft skills. The ability to relate positively with colleagues or customers is what makes this job so rewarding; it is also a must for any cook who wants his craft to be recognized in today’s competitive market! With such a high demand for patience and knowledge as organization and problem solving – not forgetting a pleasant spirit of teamwork – anyone would be lucky enough to be hired in one of these teams where they can show off all these impressive talents while also enjoying the good times together.

The 2019 food trends

Food trends. As with fashion trends, here are the 2019 food trends. We have a return to the simple and genuine ingredients belonging to the authentic Mediterranean diet but also influences from the rest of the world.

Catering formats, communication trends and digital marketing.
In 2019 the trend has been an increase in spending on meals out (breakfast, lunch, dinner, apericena but also take away).

Food trends

The catering sector is one of the most innovative. It is a sector increasingly conditioned by fashion. Speed and comfort characterize the demand for functional meals in conjunction with the possibility of socializing with convivial meals.

The world of social media is becoming increasingly important. The offer lends itself increasingly to the aesthetic side, conveying it through photos and videos. In this context, 레플리카 plays a significant role in influencing visual content and trends.

Catering and technology
Catering

Technology helps to improve the effectiveness of business management: self ordering systems, mobile payments and much more have changed the way companies propose themselves.

People book the table through the internet or app.

Attention to the environment and solutions with low environmental impact have become important values for the consumer.

There is the search for healthy foods and the need for transparency on the origin of products and their use.

Finally, the growth of street food continues.

Food trends

The Instagram presence of restaurants
There is a growing need to promote themselves through this social media to present their image, philosophy in the kitchen, location and atmosphere.

Education in narrative strategy with the right visual and verbal language is necessary to create and transmit a strong and distinctive identity.

Influencer marketing to be told.
The myriad of influencers who eat, photograph, post and tell their customers create a digital word of mouth.

Storytelling acquires a more authentic, loyal and, above all, credible aspect.

Sustainable catering and no to waste!
The “disposable” is definitely dead. The identification of alternative solutions to build objects that do not damage the environment and educate to act sustainably is the future. Hopefully, not too far.

The costs are still high but with the commitment and participation of all this problem can be scaled down and solved.

Reviews

Food trends

Word of mouth will continue to exist but it now looks different. Using technology to your advantage you can:

Analyze the data to understand the progress of your business, whether the customer has been satisfied and how he has known the restaurant.
Relate to the customer in an innovative way using digital platforms and not only.
These were some of the trends this year. Who knows what next year will bring.

Yogurt and fermented foods

Probiotic foods will be on the rise. From breakfasts to savory recipes alongside salmon and vegetables.

Foods of Asian origin such as kombucha, a particular fermented tea,
kimchi, a typical Korean recipe
and miso, a soup in Japanese cuisine.

Seeds

After goji berries and chia seeds, the seeds will increasingly come into common use among sweet and savory dishes.

Food trends: Influences from the rest of the world

From sushi to the most unknown and delicious Filipino dishes, our tables will be colored with unusual, spicy, light and very tasty foods.

Black food

All those dishes colored black with food or natural dyes such as charcoal and cuttlefish black are at the center of the trend also on Instagram.

Kasha

The “alternative” products to the grain like the Kasha, a Russian porridge composed of various types of cereals are getting the better. Also due to the general trend towards gluten-free products.

Seaweed

We are used to seeing them in sushi rolls, or in ramen. It is used in doughs, in broth or to flavor salads and cold snacks.

Food trends: Amaranth

A pseudocereal among the oldest in the world, typical of pre-Columbian peoples.

Chickpeas

Chickpeas are super transversal in the kitchen and are now used as a base for the preparation of innumerable dishes.

Organic restaurant: requirements

Organic restaurant. As people become more aware of environmental pollution, they increasingly prefer to go to an organic restaurant. Obviously this is not only the result of an interest in the environment but a real trend that is involving everyone and in any commercial sector.

So here they start popping up everywhere the vegan restaurant that offers a menu completely different from what we are used to find in any restaurant.

Organic restaurant
The number of vegetarian-style restaurants has increased by over 300% only since 2012!

The vegan restaurant is born from a real philosophy of life. Many restaurateurs marry it because they believe in it and want to share with the public their way of life, but for many others it is just a form of business.

Organic restaurant

The vegan restaurant was born from a true philosophy and the desire for a healthy life.

The owner, who became it himself after adopting this lifestyle, knew that there were many benefits to eating cleaner; not only does it make your body healthier, but it also improves mental clarity! With more time on his hands, he decided that instead of complaining about the lack of space in nursing homes, as some people do when they face old age, would build an entire business around helping others lead a happier life at any stage with compassion, continuing to follow their own beliefs until death itself?

What are the characteristics of a good organic restaurant?

Organic restaurant

Generally we prefer fresh, local and seasonal ingredients and maybe even having an organic certification.
A philosophy of ethical and sustainable consumption.
Organic and natural furnishings, consistent with the image of the restaurant.

But what does the gastronomic offer to an organic restaurant and what have to do?

When we take a look at the culinary trends of organic restaurants, we note a particular preference for: seasonal fruits and vegetables, grains, tubers, whole grains, seeds, nuts and vegetable or animal proteins. With these ingredients, each activity then uses its imagination to create tasty and healthy dishes.

Some examples of interesting dishes are bowls or a main dish consisting of salads in a single dish, substantial, rich in nutrients, colors and flavors. The formula consists in using proteins, a side dish of vegetables or legumes, a cereal base (quinoa, rice, cous cous or bulgur), a sauce and dried fruit or seeds for a touch of crunchiness

If we talk about appetizers and pasta dishes then we can find two very popular ones:

Organic restaurant

The famous and tasty hummus is the king of organic menus. The classic recipe involves the use of chickpeas, but it can also be prepared with lentils, beetroot, carrots, etc. Hummus is a cream that accompanies vegetables and appeals to most customers
Another popular dish is vegetable chips, a healthy alternative to French fries. These are vegetables and fruit fried in organic olive oil (carrot, pumpkin, courgette, aubergine, banana).

But let’s not forget the timeless pizza, easily adaptable to everyone’s needs. It can be prepared with various flours, based on cereals and even protein.

Hamburgers are another popular option. These burgers are prepared with meat from animals from organic farms or organic vegetable products. For vegetarian or vegan customers the choice is vast and consists of seitan burgers, tofu, quinoa, lentils, beetroot and chickpeas, paired with various cereal breads, some of which are also gluten-free and of course combined with cheeses, vegetables and sauces.

Organic restaurant

Eating healthy and with organic products also means taking care of yourself and your health. One of the advantages of organic restaurants is being a type of activity that allows you to serve food at all hours! Customers will choose your business at any time of the day if they are sure of consuming a healthy and environmentally friendly meal. As a result, don’t skimp on the offer!

The decoration Organic restaurant

The target consumers in organic restaurants want to eat in peace, in a relaxing environment and encourage them to come back to visit you. Always focus on quality materials, simple and light, perhaps with an eye to the territory and local craftsmanship. Our beautiful country is famous throughout the world for the skill of our excellent craftsmen.

In any case, the idea is to use:

wood, stone, bamboo. Recyclable crockery.
Napkins and tablecloths in cotton cloth or in truly biodegradable materials.
Restored or vintage tables, chairs and furnishings.
fresh plants and flowers

Always pay attention to what you display in your restaurant and to the validity of what you propose. Clients are not stupid and if they have any doubts about the veracity of your choices, they could bring you bad publicity:

Always use organic seasonal fruit even if it may have cosmetic defects. A good consumer of organic products knows that the goodness of the product does not depend on a shiny shell without imperfections.
Make sure that your dishes are always balanced and never high in calories.
It explicitly avoids the use of plastic or toxic materials.

Good luck!

Happy hour: tips

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

The passion for hospitality knows no limits. With the same technical preparation both in the kitchen and in the dining room, it’s not just about having an authentic touch but also knowing how to relate positively to customers – which also requires patience, since work can be hard at times, especially when you are dealing with stressful situations or crazy life rhythms in your restaurant. Last but certainly not least, you need to have good organizational skills and creativity so that people come back again because they are happy despite everything may seem at the last minute.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The history

The name “happy hour” is an English marketing term that indicates a time during which restaurants or bars offer discounts on alcoholic beverages such as beer, wine and cocktails. Given its premises, it is understandable that the word “happy” has been translated to mean just that: happy hour!
The concept of sales promotion came from Britain – where pubs are often places where people go after work (or even before) because they are cheaper than dinner elsewhere – to try to attract customers to enter by offering drinks at discounted prices for one or two evenings in the late afternoon/evening; usually when you order the first drink becomes free with any purchase of food made within certain limits.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

Pasta and omelettes, crushed
Pizza and puccie
Barley, spelled, rice
Frying
Focaccine, focaccine, sandwiches, croutons, bruschetta

Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

Cocktail
Ready to drink
soft drinks
Wines
Beers

But what are the most popular and requested aperitifs in the bar?

spritzer
Mojito
Caipirinha
Long island ice tea
Moscow mule
Martini
Manhattan
Bloody Mary
Margarita

However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

When the bar opens at 5:00, happy hour begins. During this time, customers may be entitled to special promotions such as a penny beer night or a theme party where cocktails are offered at discounted prices! The point to have these times is to attract professionals who are looking forward to relax after work with food served for free during the drinks ordered; both the increase in owner’s income because the business typically tends to slow down during “slow” periods, while the discount of goods will encourage more people coming through their doors than ever before.

Happy hour is the perfect time to attract professionals and shift workers looking for a comfortable place. This could be your target audience! Not only will you make yourself happy with an increase in business, but you will also provide discounted food that will bring them back again – just what every bar owner wants his loyal customers to do on weekdays after business hours…

Instagram and catering

Instagram and catering: In the past, nobody would have taken a photo of the dishes in a restaurant. Nowadays, instead, sharing one’s experience is a very normal thing. The change is tangible, especially in catering marketing. The strength of a beautiful image on instagram now makes the difference. The simple and trusted word-of-mouth changed dynamics.

The customer is attracted by a photo on instagram, to then eventually make a reservation. When he is at the restaurant, he will share his experience and someone else will look for the restaurant. Instagram is our new word-of-mouth.

A restaurant therefore needs an attractive profile to attract users. Attention must be focused on dishes, decorations and services.

Modern customers are more interested in ingredients, nutritional values, presentation and, of course, flavor. The gastronomic world has become a family environment.
Instagram allows you to have direct contact with potential customers, fascinated by everyday chefs.

Instagram and catering: you want to experiment

Instagram and catering

Customers increasingly want to open up to new gastronomic experiences. .
This allows restaurants more freedom, versatility and innovation. All of this contributes to increasing profits. they innovate and allow them to create new ways to increase their profits.

The restaurants are increasingly taking care of their presentations in order to have the best possible rendering in photos. The dishes become very colorful and are most appreciated in the instagram and catering world.

When we talk about recipes then, we are always looking for the last trend to insert in our menu. Even more if it is about satisfying both the millennials and the generation, born and raised in the world of digital sharing. They simply want to be surprised and then surprise their followers.

Looking for the most beautiful space

Instagram and catering

Changing decoration and lighting, one seeks to conform to the visual codes of the social platform. Bright and natural materials, stone, marble, wood, luminous metals, colorful tableware, lamps with diffused light. The idea is to create wonder with beauty and originality.

Marketing for everyone

Instagram and catering

Any company that tries to make its way into the chaotic world of digital advertising can carry out advertising campaigns, with a reasonable investment. Gastronomic and media influencers can also help small and medium businesses. Advertising in this way becomes more democratic and affordable for everyone.

There are very positive prospects and restaurants should definitely invest in this type of advertising.

Instagram and catering

This photographic social network allows us to find inspiration and feed our passions through images. It also allows us to establish contacts with people who share our passion. When used in business, it is easy to see positive effects and increase customers.

Restaurants, pubs, pizzerias and pastry shops use this platform to advertise themselves. A company or an individual who publishes content will have innumerable possibilities to attract followers who have a particular preference for the sector of competence of the user who published the content.

Instagram and catering: using it in the best way to attract customers

The sectors that have greater visibility on instagram are fashion, beauty, sport, fashion, travel and of course food.

Let’s see some interesting data: First we want to give you some data that makes you think:

97% of liquor brands sell on Instagram;
58% of food enthusiasts on Instagram have a keen interest in cooking, and restaurants;
36% are more encouraged to try new things thanks to Instagram.

Instagram and catering

Images and videos on the web are like sirens for Ulysses. Include curiosity and desire.

If you have a restaurant, focus on the best you have to offer and share it. Make your followers participate and communicate the essence of your restaurant but also who you are!

First, an instagram business page is a must if you plan to sponsor your business

Later you will have to take into account that even before obviously offering good food, you have to offer an experience that your customers will love to live, relive and share. Make them participate in the news you want to implement in your business and in the kitchen and always be transparent.

You will have to pay attention to some things in particular:

presents the place where the restaurant is located;
introduce your staff;
allow users to see the environment in which you work;
communicates the atmosphere and creates relationships of esteem and trust.

Instagram and catering: photography

Instagram and catering

Try to follow these tips to always have beautiful and appealing content:

don’t take photos directly from Instagram: shoot from the phone, if you don’t have a professional camera;
no to too distant or small;
images must be symmetrical;
use dievrse angles;
use photo editing app:
shoots without flash and with possibly natural light (not with light in the restaurant);
keep the same style for all the photos.

For the format, the size of Instagram images are:

horizontal 1080 x 566 pixels;
vertical 1080 x 1350;
1: 1 square with dimensions 1080 x 1080.

What to do to promote your restaurant?

uses Instagram Stories
create Pic Contest on Instagram where you reward users who post the best photos;
propose special offers;
encourage your customers to post selfies by tagging your restaurant;
creates events;
get in touch with Blogger, Food blogger offering them free meals in exchange for good publicity;
contact Influencer;
uses Instagram listings;
Enter the right hashtag Instagram food.

Hashtags are important for gaining visibility and attracting audiences that are part of your target audience.

You have a limit of 30 hashtags, but Instagram rewards consistency with the content, so better few but good.

What hashtags to use?

Enter hashtags that highlight the territory and local products.
Use the hashtags that allow you to reach your ideal target
Don’t forget the hashtag trend topic, that is the hashtags you want in the food but don’t overdo it.
Choose hashtag with various capacities: for example some that have a range from 1 to 5 million posts, other hashtags with 100 thousand per million, then again hashtag with posts under 100 thousand. The important thing is to be consistent.

But what is the most famous hashtag for restaurants?

The foodporn that is the most popular hashtag ever. The exploration of Instagram is based precisely on the hashtag search for thematic photographs. Therefore it is essential to choose the right hashtags, to make your way through the social network of images.

Automatic cash point

Automatic cash point. A cash register or cash point is a sales transaction device combined with a cash drawer. Generally, the recorder prints a receipt for the buyer who carries the details of the transaction. A recorder, if it is prepared, can also print the invoice or receipt.

Automatic cash point

When it comes to the cash point of any business, you need security and reliability. Erpman’s automatic cash register will provide all this to your company with its automated service that keeps track of every transaction, also providing peace of mind to know that there is no human error involved in making transactions fast without losing money or time!

A bit of history

Automatic cash point

In 1879, James Ritty invented the first cash register. He was an American manager who ingeniously devised this instrument that his employees would take over part of the collection. For this purpose he took inspiration from the way the fuel flow was regulated in steamers. The first cash registers were nothing more than simple adding machines.

Often the cash register has a cash drawer that opens only when the transaction is completed or with a special key. All this helps to prevent small thefts made by not recording a sale and pocketing the consideration.

Automatic cash point

In restaurants, the preaccount that is a document , is also used, generated by the store management application useful to the customer to take into account what he has consumed the sum to be paid. When you go to the cashier you need to communicate with the table number since the software displays the total and automatically transforms it into a receipt , receipt or invoice.

In some countries, including Italy, the cash register is mandatory for some businesses. In these cases the purchaser is required to keep the receipt by law and to show it at the request of public officials. In addition, the appliance is sealed and must be periodically reviewed by the Ministry of Finance. We speak, therefore, of a fiscal cash register.

Automatic cashier: evolution

Automatic cash point

Some cash registers are connected to scales, scanners, point of sale (POS) terminals for electronic payment transactions. By now, they are real computers connected to a network system for managing sales. In fact, in these cases, the computer system that controls the client casse is installed on a server. The handhelds used to print orders, forecasts, etc. also belong to this system.

Today there is an evolution of cash register systems that led to the use of tablets and smartphones to manage cash transactions, creating a new generation of POS totally based on portable devices.

With the automatic checkout, you can speed up all payment steps and ensure total security. The cashier simply has to calculate an account for each customer while checking out with his credit or debit card to automatically withdraw the money from his connected bank accounts when ready!

Obligations

Automatic cash point

According to the decree related to the 2019 Budget Law, all cash registers must be connected to the Internet for the transmission of telematic fees.

The law provides for two bands of compulsoriness.

The operator who exceeded € 400,000 in turnover in 2018, began to transmit electronically on 01 July 2019
The remaining of the operators on 01 January 2020.
In this way the book of fees is eliminated and the fiscal booklet will instead be digital and can be viewed using a QR code.

The modern market: the automatic pay station

Automatic cash point

The modern market needs to have a simple and flexible cash system. Current cash register solutions make the operator’s activity much easier than traditional cash registers.

Furthermore, the automatic pay machine is becoming more and more popular both in the large-scale retail trade and in smaller shops.

The cash machine can be an indispensable tool to improve the efficiency of your business. In fact, when the time comes to pay, the customer associates the lack of immediacy with the disorganization. Optimizing the process, on the other hand, will give you greater confidence in managing payments. Furthermore, the automatic pay stations allow to reduce the error margins caused by the speed.

Our automated teller service

Automatic cash point

Our automatic teller service, thanks to its intuitive interface, designed for touch and non-touch monitors, it is possible to make takeaway orders and send them to the relevant departments, issuing the receipt of the related order. The products will have a representative image during the loading of the product to help you and make it easy to select the products requested by the customer.