Catering equipments: the most useful for making money

Catering Equipments: Do You Have a Bar or Restaurant?

What are the best tools that make you win?

Catering Equipments

Catering equipments were the emblem of consumer development in the 1960s: homes are packed with refrigerators, ovens, dishwashers, fruit juices.
Similarly, restaurants and bars have equipped themselves with some technology to prepare more and more dishes in less time.

Catering equipments

Catering Equipments

Let’s see together some interesting equipment of which you could equip your restaurant business.

Catering is an industry that requires a lot of care and attention. As such, it is important for you as owner or manager to consider which equipment will best meet your needs in order not only to provide good service, but also to maintain reputation among customers who visit frequently! Here I have compiled some tips based on common choices:
I) plates – metal utensils are better than plastic because they do not retain the odors of cooking foods; II) pots and pans – stainless steel retains heat well and therefore foods cook more evenly on its surface than aluminum.
Let’s see some interesting accessories that you can supply to your restaurant business.

Catering equipments



There are many reasons to choose a restaurant equipment that best suits your needs. You want an efficient system for cooking, serving and cleaning dishes that is also convenient in the long run!

Some people say that the best restaurant equipment is a great cook, and if you have one it’s time to retrain. Here are some of our favorite kitchen equipment:

Catering Equipments

A whisk makes all the spices worth using because they can give depth to any dish, from curry powder to fudge sauce, without adding anything but flavor! You’ll find them useful in recipes where heavy cream or milk could be used just as easily – I bet even mashed potatoes won’t know what hit them once those delicious bubbles start popping back on top after you’ve been Cooking The low sugar cooking spray will keep your food healthy by masking unwanted flavors and still making everything look appetizing…

I’m sure you’ve had a bad experience with some kitchen appliances. But what about all those times when they were perfect and they cooked impressively a fantastic meal for us, or for our friends! Or even just made toast, because it’s always nice to wake up after eating something hot and not cold like before – right?

Let’s see now what are the best catering facilities. Such as those that can not miss in the kitchen of a successful restaurant…

Centrifuges

Catering Equipments


More and more people are obsessed with the idea of ​​eating healthy. In our country, vegans and vegetarians have grown by a few percentage points in just one year.

Thanks to the centrifuge, you can make delicious fruit and vegetable based drinks
With different types of centrifuges, including some stainless steel, you can easily prepare different types of drinks without losing the vitamins and other nutrients used in the ingredients.

Catering Equipments

Starting to prepare natural extracts will increase your revenue for two reasons:

consumers are attracted to natural drinks

centrifuges are expensive (on average from 3.50 to 6 euros)

The other good reasons for driving the machine are:

The fact that the centrifuge is not expensive (figures start at 50 euros)
many international chains like Dersut offer this kind of product

swelling

The fried foods are delicious, good and everyone likes!

In the market there are different types of deep groove: there are air blows, oil cooler, more or less professional bounce, each of them can be for you.

But what are the good reasons to think about buying one?


the ability to have the oil always at the right temperature, avoiding the fry to be too fat and heavy anti-odor filter lets you not smell saving too much oil speed with which they cook food


Here are some points to pay special attention to purchasing your device:

Heating speed, to save on consumption and time Solid and non-stick coatings Removable filter, bowl and basket for full cleaning even in a dishwasher) Adjustable thermostat Power cord for a long time to allow you to put it in every corner of your kitchen Should not become too cloudy during cooking to keep an eye on food levels


In particular, I suggest you choose a model that is completely removable for easy cleaning: you can generally put all parts (except electrical components) directly into the dishwasher.

Ice Cream Maker



Do you think there are specific activities to make ice cream? You, being wiser, can offer this service in addition to your normal restaurant’s business.

Today in Italy there are 39,000 ice cream parlor, the competition is fierce. The classic “puppy and cup” ice cream shop is disappearing, today is also proposed as cafeteria and bars , along with ice cream is also pastry and chocolate.

Of course, we should think that in these areas it is impossible to improvise, so it is necessary to continue training by learning new skills.


Read also: Restaurant kitchen sizing: all the necessary requirements

How to open a kiosk on the beach

open a kiosk

Open a kiosk on the beach: Do you want to drop everything and live near the sea? Follow the article and you will discover how to make money with a pleasant activity, which takes place on the natural beauty of the marine environment.

We investigate how much it costs to open a kiosk and how to open it, as well as the various bureaucratic requirements.

First step: choosing the kiosk


First of all, we need to make a choice: stable or mobile kiosk?

In the first case it can be managed like a masonry bar, with no difference to traditional bars.

If you prefer a mobile kiosk, the advantage is that you can definitely deal with more customers, since you can move to look for them.

The peculiarities of the beach kiosk

The kiosk is not just a type of activity that can be performed on the beach.
More and more are also being created in the city, especially near the heavily trafficked areas, both in wood and in containers, to have a cheap activity, especially in recent times when property prices in the center for commercial activities are increased.
For those who want to have a kiosk on the beach, the concession is needed!

open a kiosk

The beaches and sandy beaches in Italy are the property of the state, that is, of the state, and can neither be bought nor rented.
To find a portion of the beach where your kiosk will insist, you will need to win a concession.

To get the detailed information on the procedure to follow, you need to contact your Municipality, as each has its own rules regarding constructions and permits.

The most important tourist resorts in Italy generally assign portions of the beach for a variable period ranging from 1 to 7 years and in the event that the request is high, they can also resort to small auctions.

The prices in this case, for a one-year concession, can even exceed 30,000 euros.

We therefore take these costs into account and ask the municipality where we would like to put our kiosk on a cost schedule.

In general, however, in addition to the portion for the kiosk, the concession is also given to place and rent umbrellas.

In this case the asking price, even if it was over 30,000 euros, would certainly be easy to cover if in a tourist destination appreciated by tourists.

Costs of a kiosk: a low-cost bar?

open a kiosk

There is a big difference between a street vendor with a cart and a bike and a stable kiosk that is made with quality materials.

There are many companies on the market that offer low-cost solutions such as wooden kiosks, even small ones.

open a kiosk
For an extremely small model, prices start at around 1,000 euros and then increase with the expansion of the structure.

In the case of a beach kiosk, size doesn’t matter!
The wooden kiosk is certainly not suitable, however, for hosting customers inside: you can prepare their orders in and arrange them at the tables outside.

Clearly money is also needed for purchasing tables and external structures.

Spending on a larger kiosk instead of a container, the prices rise significantly and can easily exceed, with complete equipment, even 20,000 euros.

Open a kiosk: Personal requirements

open a kiosk

You will need a license for food and beverage administration. Can be exempted from the course:

  • those who graduated from any of the Italian hotel institutions
  • who has a degree in science
  • who has already worked in the hotel industry for at least 2 years


The SAB courses to obtain the certification typically last between 60 and 100 hours and have a cost that hardly exceeds 600 euros.

By going to the Chamber of Commerce, you can easily get a list of organizations that are authorized to provide this type of course.

Open a kiosk: bureaucratic requirements


Being an activity in all respects:

  1. a VAT number is required
  2. registration with the Chamber of Commerce is required
  3. registration with INPS, INAIL is also required
  4. the license for food and beverage administration


In addition, each call for bids of the municipality may require additional obligations:

  1. the technical report of a professional regarding the structure;
  2. the request for the authorization request to operate;
  3. the test, which must also be carried out by a professional in this case
  4. the declaration of conformity of the installations, carried out by an authorized technician

Read also: Food truck: Everything you need to know

How to open a successful brewery

Brewery. Do you have some money aside? Would you like to run a place where people meet to hang out and have a good sandwich?
Opening a brewery could prove to be the right activity for you.

Here is a guide with everything you need to know to open a brewery.

Have you always dreamed of owning your own brewery? You have the requirements to do so, but not yet. Well, now is the time! The brewery openings are on fire and if this seems exciting to you, then read below for some helpful tips on opening a craft beer place with our expert on the necessary steps before you start, as well as other insights into what is needed at this point when examining locally available options.

Here is a guide with everything you need to know to open a brewery. It is also called beershop, a brewery that offers a wide selection of drinks, preferably handmade, at low cost.

In order for such an activity to produce success it is necessary to consider several factors and try to carry out the best possible project. The layout of the restaurant definitely deserves attention and in the same way the selection of drinks.


To open a brewery, you will need to meet the following requirements:
A place that meets all the rules of the building code; Equipment for the brewery (containers and tanks); Laborious permits from local authorities. Check out this list for more information on what it takes (and if) women can go behind the scenes at breweries!

Personal requirements

It is necessary to have the authorization for the distribution of food and drinks. It is obtained automatically if you have the following requirements:

a diploma from a hotel school
a work experience of at least 2 years of work in the last 5 in the food and beverage administration sector;
educational qualifications, such as accounting, degree in economics or science.
If you are not already in possession, you will need to follow SAB courses in order to obtain this authorization and competence.

Open a brewery: bureaucratic requirements

As like any business, you will need:

• open the VAT number;
• register with the Business Register;
• present the SCIA, ie the self-certification form that certifies the start of the activity.
• open the INPS position and register with INAIL.


It will also be necessary to comply with the hygiene rules and health authorizations required and issued by the local health authority; if the room is larger than 250 square meters, the fire certification issued by the fire brigade will be required.

A music tax?

Yes: if you intend to make the environment more welcoming with music, whether live or not, SIAE payment is required, a mandatory fee for those who want to spread music.
Failure to pay can lead to even very heavy penalties.

Does the sign cost?

Once the brewery is open, it will be necessary to make its own restaurant known, so as to expand its customers day by day. For this reason it is essential to continually advertise your business, through a sign with the name of the brewery.

Please note however that for signs above 5 square meters, you will have to pay a municipal tax, calculated based on the total surface area and the brightness of the characters.

Location advice

The room destined to become a pub or brewery must first of all be located in a good position, and preferably with good parking facilities.

From this point of view, having a room in the center can be a limitation. But do not despair: you will have as your customers all those who do not want to travel by car or live in the center or who do not have a license.
Of course, in central areas rents are generally much higher than in the suburbs, but for sure your brewery will enjoy better visibility.

If you don’t like the chaos of the center, aim at a place of passage.

Especially with regards to German, Scottish or Irish-style breweries, the most popular furniture is wood.
This material is in fact able to give the room a welcoming and familiar look, and to make the atmosphere even more typical it is possible to place posters, flags, beer gadgets and other furnishing accessories that recall tradition.

The brewery must have a large counter on which to place the plugs for the beer (at least four or five) and the chest, while in the back room there must be enough space to store beers and food to serve to customers.

The kitchen must meet current health regulations, and even bathrooms are an aspect not to be overlooked. If the spaces allow it, it is a good idea to set up separate toilets with an anteroom for men and women.

Read also: MICRO-BREAKS WITH BREWPUB

How to avoid cash shortages in catering

Shortages are a very common problem in catering.
Unfortunately it is not enough to be constantly careful to avoid them, but it is necessary to implement internal procedures and make sure they are respected.

Let’s analyze together the possible causes and remedies.

What is a cash shortage?

Ammanco means lack. About what? Cash from the cash desk.
So a cash shortfall is the finding of a difference between what the cash liquidity should be and what is actually measured.

Finding of a difference between what the cash liquidity should be and what is actually measured.

Clearly, the problem arises if it is negative.

Main causes of shortages

  1. Theft: yes, in 75 percent of cases this is the reason. Leaving the cash desk in an employee’s hand is always a risk. It happens almost to every restaurateur.
  2. Bad warehouse management
  3. Mistakes with the remains

Solutions

Case No. 1
To reduce the risk of theft, just use a management system like Ristomanager, which differentiates the cash functions between owners and waiters.

In fact, our software centralizes operations, so that you will always be in charge of managing orders and cash transactions.
Case No. 2
The weak point of every activity, which undermines its efficiency: the warehouse!
In this case we must act on everything related to the inventory.

Always with Ristomanager, the management software for restaurants, bars, pizzerias, holiday farms, taverns and breweries (and so on and so forth) you can have precise data on its stocks.

Case No. 3
Here the solution that I propose to you is the cash compensation: a compensation given to those who handle the money, since you take responsibility for any cash errors.

But be careful: I recommend it only if you have a large restaurant, otherwise it could prove to be too expensive.
In fact the indemnity represents an additional sum compared to the basic pay.

Shortages and accounting point of view: deductibility

The item cash shortfalls must be entered in the income statement among the different management charges in B14.

According to the financial administration, cash shortfalls are deductible for Ires and Irap purposes if it is shown that they are:

  • physiological,
  • unavoidable
  • inherent to the business activity.

It is also necessary to document the difference through a special report prepared by the person responsible for the company controls and by the cash manager to whom the shortages are attributable.

If all the conditions listed above do not occur, shortages cannot be considered deductible.

Once the shortfall has been documented in this way, the deductibility of the same from business income will derive from the common rules of experience, according to which shortages of modest daily amount can only represent different fiscal-relevant management charges.

In particular

With regard to the determination of the modest amount, the resolution specifies that the evaluation must be related exclusively to the day-to-day management of the fund, taking into account:

  • the presence of organizational measures and tools to contain and prevent the causes of cash difference formation;
  • the trend of cash differences recorded in the period under review;
  • of the emergence of cash differences, for the same tax period, both negative and positive, hypothetically countervailable;
  • of the limited significance of cash differences in relation to business volume, the consistency of the daily cash fund or that recorded at the time the checks are carried out, the total number and value of the transactions, the number of operating funds and the number of cash operators.


Finally it must be remembered that the cash differences, the Administration specifies, are subject to the discipline of Article 101 Tuir regarding the deductibility of losses of goods, not goods, in the presence of certain and precise elements that allow to objectively reconstruct the an and the quantum. Upon the occurrence of these conditions, the requirement of relevance may also be considered verified.

Read also: How to choose the best cash register for your restaurant

Employe’s control in restaurants: strategies

employe's control

Employe’s control in restaurants: Employees are fundamental in any business, but even more so if it is an activity in which contact with the customer is constant. In the catering industry, employee screening is an integral part of maintaining a safe and healthy working environment.

Employe’s control
Employers can’t be too careful when it comes to who they let into their business, because not only does this save time on training new staff members, but it also removes the potential risks of injury or illness from work!

Employe’s control

For a successful restaurant it is necessary to establish a climate of trust and collaboration between employees and owners.
A peaceful indoor climate translates into better customer service.

However, we are not always able to find the right people with whom to run a business. Therefore we must equip ourselves with some strategies to safeguard our money.

Only when both sides work hard together can they achieve their goals, and that is why it is so important for them not only to talk, but to show a real commitment, being open to each other’s views on how things should be done at work or elsewhere in life.
A serene interior climate translates into better customer service.

Employe’s control

The atmosphere of a restaurant is important for the success of both owners and employees. The right mix can make all the difference in business; without it, you could find yourself working long hours for low pay or even losing your job completely simply because no one trusts (or has never trusted) others.

Employee control

It is not easy to keep track of which employees are working in your restaurant. There is a lot of work that goes into the management of the premises, and you need all the hands for success!
Maintaining an efficient staff can be challenging, especially when there are so many chefs in the kitchen preparing different menus every day. Managing these people has always been difficult, but now it seems that our problems have just begun, because with recent technological advances come new concerns about data breaches or other security risks involving the personal information of current workers…

Here they are:

Monitor the cash point


A good reason to do this is that it is one of the areas most at risk in the club.
Even more so if employees are allowed access and if they can withdraw cash.
What should you do? In this case, all the operations recorded by the system must be monitored:

  • Number of box openings
  • Number of canceled transactions
  • Typing errors
  • Number of digits

With Ristomanager you can get around this problem!
In fact, thanks to our management software you can monitor the order process, keep track of the accounts entered, count the orders and have real-time data on the availability of products in stock.

The warehouse

Employe’s control

Another “red” area is the warehouse.
It could happen that your employees steal stocks.
These episodes can occur before the goods are inventoried, that is, as soon as they are taken by the supplier, or later.

In the second case, the theft of food can be limited to eating an ice cream in the kitchen or becoming much more serious with whole crates of raw materials that end up in the homes of the employees rather than in the warehouse.

To counter these dangers, it is important that every warehouse movement is written down and each inventory is certified by a person in charge of the control.

Employe’s control

It often happens that entrepreneurs feel the need to install surveillance cameras that frame certain areas of the corporate structure. We also saw it on TV!

Fiction or reality?

With a series of recent measures, the Privacy Guarantor has declared unlawful the use of the video surveillance system installed in some workplaces.

The law provides, in fact, that the images collected for security purposes cannot be used for checks, even indirect ones, on the work activity. We need the union agreement, and, in its default, the authorization of the Labor Inspectorate.

Alternative solutions to discover the employees they steal?

Employe’s control

Two solutions. The first is that of any testimonies of colleagues who have witnessed the crime: their statements can be used to blame the wrong colleague.

The second solution is that of the fake customer. In essence, instead of filming the workers, the employer can carry out a random check through the simulation of a purchase by the inspection staff present at the cash register as a customer, verifying whether the failure to issue the receipt corresponds to the detention of the relative collected price.

Read also: Automatic cash point for catering: advantages

How to open a successful tavern

Open a successful tavern: If you think about where to drink a good glass of typical wine of the area, it is certainly one of the first places that come to mind.

open a successful tavern

We are talking about the osteria, one of the oldest restorative formats that, even in modern times, manages to find increasing appreciation from the public, even among the youngest. Accomplice in a constant search for Italianness on the table, of quality and genuineness as well as a growing interest in typical and local products, opening a tavern can be a successful and profitable entrepreneurial activity.

Let’s take stock of the situation with our guide.

Requirements and bureaucracy to open a successful tavern

open a successful tavern

Nothing new: they are the usual requisites required for the administration of food and drink and for the opening of an activity.

Mandatory moral requirements are required to open a tavern, ie you must not have been declared bankrupt or previously banned. Otherwise, you will not get the go-ahead and the necessary authorizations for the opening.
In addition, the SAB certificate (or equivalent title for food handling and administration) will be required. Alternatively, 2 years of experience in the sector and the hotel or similar diploma are sufficient.

open a successful tavern

It will also be necessary to look for a place that is well suited to opening a tavern and therefore has all the safety and hygiene requirements required by law.
If the place does not have it, you will not be allowed to open. To remedy this, you could make the rooms compliant with renovation work, so be sure to inform yourself about the standards and quality of the premises before renting or buying.

Other mandatory requirements for opening a tavern are:

  • the opening of a VAT number and registration in the Business Register;
  • have all the mandatory permits for the opening of an activity, such as the ASL certificate (which certifies the safety and hygiene of the premises, the ASL is requested through a specific form, the ASL will send personnel for the checks) and the registration to INPS and INAIL;
  • receive permission to display the sign and pay the relevant fee;
  • obtain the HACCP certificate for food and beverage administration;
  • declare to the municipality the beginning of activity and obtain the permit;
  • pay SIAE in case you think you will be transmitting music to your club.


The 4 secrets of the success of an inn

open a successful tavern

1) The business plan makes the difference

In addition to the requirements, which are virtually identical to those for opening a restaurant, it is essential to carefully prepare an accurate business plan.
This document will allow you to clearly define your goals, a fundamental step for the success of your tavern.
Above all, with the business plan you will be able to understand how to reach your goals from a financial point of view.
I also advise you to read up on possible funding granted by the region to open new businesses.

2) The location

open a successful tavern

Regardless of the type of commercial activity, the search for the place to be sold is an aspect to which to devote enormous importance.


The success of your tavern may depend on this delicate choice.
In order to identify the right venue, an in-depth market analysis is needed to know the earning possibilities, which depend on the target, and the competitors present in the immediate vicinity.

We also need to analyze the strategic points well, the best would be to find a place near sports centers, discos, cinemas and major tourist attractions.

With a large initial budget you might think about buying the place, even if renting one would be a way to see first how things are going. Another point to pay attention to and spend several days is the furnishing of your tavern, to give the structure an absolutely personalized imprint.

Fortunately, since it is a tavern large formalities are not necessary, wooden tables and chairs and glasses and cutlery may be enough, even if they are not very elegant, to give a rustic touch to the room. Obviously this in general, because the decor of the tavern naturally depends on your personal tastes.

Remember that you need to create a welcoming and familiar environment: even the furniture can make the difference between success and failure!
Choose warm colors and wooden furniture to create the rustic atmosphere required and attract more people.

3) Staff selection and food

open a successful tavern

The key words are: wine, cutting boards and typical dishes.

It is advisable to hire only competent personnel and specialized personnel who have experience in catering and who know how to treat food. A prepared chef is a good place to start.

When it comes to opening up any new business the choice of employees is fundamental.

All the staff, from the owners to the waiters, must be distinguished then by cordiality and sympathy, as the customer must be encouraged to return to the tavern both to try other excellent wine and other local dishes but also for the hospitality received.

4) Marketing and competition

open a successful tavern

Despite the antiquity of the business, if you want to succeed in 2019 you have to adapt to the technological era in which we live.
Therefore it will be fundamental the presence on social media, a captivating website as well as the presence on review sites and sector blogs.

However, we must not forget about traditional promotion, such as the inauguration party and word of mouth.

The tavern is not a luxury restaurant and to combat competition you have to use every gimmick, because the client on duty must always be treated in the best possible way in every respect: culinary, economic and in terms of hospitality.

Read also: How to choose the best beer glasses for your restaurant.

How to open a successful trattoria: costs and requirements

successful trattoria

Successful trattoria. Recently, the world has become aware of the negative effects of junk food: the recovery of healthy eating is also spreading in Italy.
To benefit, it will be the producer of slow food par excellence: the trattoria.

Successful trattoria

An inn is a place to rest and relax. The first clue you’re in for the night (or at least spend some time) are their names: they all start with “Inn”.
“Pensions”, “hostels”, or even just call someone’s house an inn – these places offer accommodation of varying degrees where guests can enjoy peace, privacy, comfort without bursting into hives when you hear something noisy outside like insects chirping after sunset, which tells me that this person lives in a rural place but close enough if necessary!

In the collective imagination, the trattoria is a place where:

  1. eat in a genuine way
  2. spend little
  3. you go in the company
  4. the portions are plentiful
  5. it is not necessary to dress formally
  6. the owner is kind

Successful trattoria

You can potentially attract any type of clientele: from couples to large companies, from families to workers. The trattoria is a place where you can enjoy Italian cuisine with friends or loved ones, whether it’s just the two of us on our first date and sitting at a table for hours talking about everything under the sun. You will never want to leave this cozy little retreat!


The menu presents all your favorite things: fresh pasta made from scratch using locally sourced ingredients; Decadent sweets like cannoli filled with creamy pistachio cheese frosting dipped in gold leaf powder that melt in dark chocolate sauce making them better than any other delight out there!- or maybe ask if they have something new?

What are you waiting for? Follow this brief guide to learn how to revolutionize your life by opening a satisfying activity that you can manage as a family.

Successful trattoria

Trattoria: Requirements and bureaucracy

Successful trattoria

As for bureaucratic requirements, it will be necessary:

  1. to complete a self-certification, the SCIA, Report of Start of Activity Certificate, to the municipality of belonging;
  2. open the VAT number;
  3. fill in the Single Business Communication form to the Chamber of Commerce to be part of the Business Register;
  4. registration to INPS and Inail;
  5. the HACCP document for all workers present within the premises.

  1. In addition to these obligations, certain requirements are also required, including:
  2. self-certification regarding the possession of moral and professional requirements;
  3. the sanitary and hygienic authorization issued by the ASL of belonging;
  4. the authorization for the distribution of food and drinks, which can be obtained if you already have at least 2 years’ previous experience in the sector and the possession of a diploma that certifies the skills required to open a trattoria or with certificates and the course.

Costs

Successful trattoria

It is a cheaper investment compared to a restaurant, first of all with regards to the rent.
In fact it is not necessary to occupy a luxury environment in the city center: it is sufficient that the building is welcoming and comfortable, better if a bit spartan and rustic!

There are many possible uses for an old local like this, but one of the most popular these days is to turn them into places where people can pick up delicious food before returning home after work; making sure that each dish has only locally sourced ingredients – and if it is not within walking distance, at least close enough so that the number of deliveries does not become too high during rush hour traffic!

Successful trattoria

In addition to the bureaucratic costs, expenses will then have to be incurred to furnish the premises, to set up a kitchen, for utilities, to pay employees and to pay suppliers.

Despite this, with a figure between 20,000 and 30,000 euros it is possible to start this kind of activity.

You can also evaluate the franchise.
With an affiliation fee ranging from 15,000 to 25,000 euros, the parent company will provide the furniture, give you administrative assistance, sponsor you through its advertising channels, and procure the suppliers for you directly.

Management and staff

Successful trattoria

Opening a restaurant is equivalent to opening any kind of commercial activity, and even if of modest size, it will require the preparation of a business plan.

Accurate planning will allow you to determine initial investments and growth prospects, also taking into account potential risks.

Successful trattoria

Finally, let’s talk about the staff, saying that great chefs are not necessary, but rather competent people and in particular in typical local dishes, which will be the strong point of the menu; and the welcome to the customer that will represent the last, but still very important, factor in which we will have to work hard.
In this context, not only cordiality (courtesy, helpfulness and sympathy) are included, but also the low price list even if it depends on the customer.

Read also: Top 10 Trattorie And restaurant in Veneto

Ticket in restaurant: 2019 electronic meal vouchers

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

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!

Read also: Digital restaurants: new trend of 2018 

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!

open a bar

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:

  1. manage the tables
  2. keep memory of orders
  3. manage warehouse stocks

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

How to open a restaurant: here is a brief guide

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:

  1. a qualifying degree, for example the hotel diploma
  2. or have attended a SAB course (food and drink administration)
  3. 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
  4. Presentation of the HACCP plan, that is a system of self-control that foresees courses for the owner and employees
  5. 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
  6. Registration in the Business Register at the Chamber of Commerce
  7. Opening VAT number at the Revenue Agency
  8. Registration with INPS
  9. 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:

  1. at least 30,000 euros for furniture, kitchen, appliances and various tools
  2. if the restaurant needs a renovation, an additional amount of 10,000 to 40,000 euros must be spent
  3. between 10,000 and 15,000 euros for tables, chairs, bar counter
  4. at least 10,000 euros for the purchase of crockery, pots, tablecloths, uniforms for the staff
  5. 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:

  1. 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
  2. utilities
  3. the annual staff course
  4. monthly salaries for cooks, kitchen and dining room staff
  5. taxes (which you pay after the first year of operation)
  6. 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:

  1. how to take an effective order
  2. how to organize tables and accounts
  3. how to manage warehouse stocks so that nothing is ever missing
  4. 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.

Read also: How to choose the right place to open a restaurant