HOW TO ORGANIZE AN ENOGASTRONOMIC EVENT

Here are all the documents regarding the authored process and the security management for the realization of temporary events.

Priority is RCT insurance coverage and copy devento gastronomic permissions.

We talk about a MANIFESTATION with only food and drink delivery.

If the capacity is equal to or less than 200 people with facilities that are agile (within 24 hours):

Descriptive report of the event with detailed program attachment.
Copy health notification (for specifications, see top of page)
SCIA (Mod. CAPES09C)
Technical report (Mod. CAPES10C) and attachments, signed by the Chairman.
Copy of the Hygiene and Self-Control Protocol signed by the President (HACCP).
COPY the CONTRACT with the Waste Disposal Company
N.B. NO LICENSE IS ALLOWED BY THE MUNICIPALITY.

IT DOES NOT MAKE THE VERIFICATION WITH WRITTEN BY THE COMMITTEE OF WESTERN COMMITTEE ON PUBLIC  LOCATIONS.

Let’s talk about a MANIFESTATION that is dedicated  only  to the public entertainment.

If you have a capacity of less than 200 people (Within 24 hours) you must:

Descriptive report of the event with detailed program attachment SCIA (Mod. CAPPA40C) PUBLIC EXPLANATION OR TRAITEMENT
SUBSTITUTE TECHNICAL DECLARATION (Mod.CAPPA41C)
SUBSTITUTE TECHNICAL REPORT (Mod.CAPPA42C)
COPY PERMITTED SALE
COPY OF THE CONTRACT WITH THE WASTE DISPOSAL COMPANY
N.B. NO LICENSE IS ALLOWED BY THE MUNICIPALITY.

IT DOES NOT MAKE THE VERIFICATION WITH A WORD OF THE COMMITTEE OF WESTERN COMMITTEE ON THE PUBLIC  LOCATIONS.

 

We have a MANIFESTATION with food and drink, public entertainment and / or entertainment.

The capacity is less than 200 people (within 24):

Descriptive report of the event with detailed program attachment.
Copy health notification (for specifications, see top of page)
SCIA (Mod. CAPES09C)
SCIA (Mod. CAPPA40C) PUBLIC EXPLANATION OR TRATTENIMENTO
SUBSTITUTE TECHNICAL DECLARATION (CAPPA41C Module)
SUBSTITUTE TECHNICAL REPORT (CAPPA42C Module)
Copy of the Hygiene and Self-Control Protocol signed by the President (HACCP)
COPY PERMITTED SALE

COPY the CONTRACT with the Waste Disposal Company
N.B. NO LICENSE IS ALLOWED BY THE MUNICIPALITY.

IT DOES NOT MAKE THE VERIFICATION WITH WRITTEN BY THE COMMITTEE OF WESTERN COMMITTEE ON PUBLIC   LOCATIONS

Once you have completed all your bureaucratic obligations, have a management software.

able to handle a really high number of commands and that it functions without the internet.

Why?

With a high influx of people it’s normal that phones have no line and the internet is blocking.

Regular internet usage management is the cause of long-awaited events where speed is the consumer’s choice.

And the simplicity to help poorly recruited temporary waiters.

Good work!

WAREHOUSE MANAGEMENT: a production system.

A restaurant from a logistic point of view is a real production system that transforms the raw material (the various ingredients) into a finished product (the dish).

The “industrial” component must be added the service at the tables, the creativity of the chef, the furnishing of the room and so on.

Considering the restaurant as a productive system facilitates stock management.

It also allows you to apply the management models developed for industrial production.

The restaurant production system is configured as an MTO (make to order) system.

The dish is made only when the customer orders it.

There are no stocks of finished products except for some exceptions such as sweets that should be put in the window.

Another feature of the restaurant is the presence of a bill of materials composed of a single level, a single ingredient.

We consider semi-finished fresh pasta or other basic preparations for the kitchen.

These elements allow us to determine the inventory management system.

Obviously it will be related to raw materials and some semi-finished products. Let’s consider the characteristics of some logistic elements such as the deadlines of raw materials.

The warehouse usually has limited spaces and areas dedicated to specific products such as the cold storage warehouse or the celphone are required.

 

Finally, the management of sales must be considered.

This can include a fixed menu or an à la carte menu.

In the first case for the management of stocks it is necessary to provide only the quantities purchased, while in the a la carte menu we must also provide the type of products.

These features allow us to identify a mixed stock management technique. It means that some raw materials are managed in demand and the others are restored.

In the case of a fixed menu, demand management will be indicated for many raw materials. In the case of a la carte menu, we will expand the management to recovery.

Among the various raw materials, fresh products and those that are present in very few dishes need to be managed as needed. Products that have a longer expiry or are present in many dishes can be managed to restore.

A correct inventory management can not be separated from the presence of an information system that allows us to have the history of sales, recipes, and inventory.

The raw materials affect the turnover of a restaurant on average around 30-35%, so being able to optimize the inventory contributes significantly to increase the profit or be able to lower the selling price by allowing customers to increase.

There are several software specifically designed for the management of a restaurant.

In the case of a small business, do not try to get away with a spreadsheet and a recipe database. You will lose the money saved in hours to run after the problems.

And make sure you spend quality.

I recommend RISTOMANAGER, download the free version, try it. You will realize how much time you could already be saved and how much you can earn from every feature of the management software.

Then it leaves the program and the numbers dedicated to customers and creativity.

Do you want to increase your local earnings?

What makes the difference between a pub restaurant, pizzeria bar that is always full and one with the same characteristics that is often empty even on weekends?
What is essential is invisible to the eye!
What many restaurateurs ignore taken from the daily management of emergencies has given rise to numerous numerous television programs such as Nightmare Kitchens, Hell’s Kitchen, Horrors to taste …

Who is your typical customer? How much does it spend? Important to identify the customer target and adjust price and offer of the menu, but also provide some variant.

Is your place visible, easily accessible? Finding parking is easy? If it is not in a nerve-racking place, at a high frequency of passers-by, make sure you have signage and registered on google map with photo. Tell us where to park.
What prices  your competitors have? And what about the services, products, communication of their staff? What flow of clientele that are able to attract? Study the market, the spending capacity of your customers, observe the macro-economic framework and you will know what added value to offer.
The first trump card is to make the customer feel at home to the point of speaking  well your local that will play the role of influencing in  circle of real and virtual friendships, photographing and tagging in the room or photographing your work on his plate .
Second essential point is a good virtual visibility which means continuous management of the local face book page, with frequent posts and immediate answers to questions and doubts, a job maybe is entrusted to a professional or / and to a person external.

Knowing how to manage the unexpected through a PDA with software that does not impose itself when the place is full can make the difference. This is fundamental, sometimes taken for granted but if it happens it is difficult for the customer to return. Give the software comande and solutions so you can dedicate your smile and health to old and new customers, enhancing them. Winning also a selfie with customers on facebook or instagram.

Very important is to demand a smile and a bit of communication from the staff.
Everything passes through your employees, from how they will be able to advise the undecided dish of the day, pair or tell the beer of the month or the wine or solve a doubt or simply accept it with discretion.

New hectic lifestyles and attention to health are the guideline for the multiplication of vegan premises or suitable for intolerance and allergies, which are common today. Are you prepared for these frequent requests? Just create 2/3 special dishes dedicated to vegans and those who have allergies and intolerance, including sweets. How many would like a cake at the end but are they  all full of butter and milk?

Thus achievements intolerant / allergic  and vegan. Few euros that would willingly spend and you know how to do it.

HOW TO OBTAIN THE MICHELIN STARS


It is well known that Michelin stars are the highest aspiration of all the chefs and restaurateurs of the planet.

Seeing the name of your restaurant appearing on the guide is synonymous with quality and excellence, not to mention customer feedback.

Going back a few decades, we find ourselves in Clermond-Ferrand in France, in the leading company of tire production, the founding brothers: Édouard and André Michelin, had to find a way to guide motorists during the trip, and so they have thought of a guide that contained the reviews and advice on where to eat, stay overnight etc. it is an important recognition that was and still is assigned by the inspectors, evaluating the kitchen, the location, the chef, the service, the cleaning and many other factors.

In 1900 the first issue of the Michelin guide was published.

To appear in the guide with the prestigious symbol next to it, you need to get at least one star from the inspectors, which indicates an excellent cuisine, which can be both traditional and range in the creativity of the Chef. When the second star arrives after the first one, the restaurant reaches very high levels, at the threshold of perfection obtained with the third star, the highest recognition, the crème de la crème. In short, the main features are as follows:

very good cuisine in its category.

 

 excellent cuisine, deserves a detour

 

exceptional cuisine, worth the trip

The process begins with the inspector who, sitting at the table in the restaurant, orders from the menu, opting for a culinary experience that allows the overall assessment of the work of the Chef and his whole brigade. Starting from the presentation of the dish, very important, (even the eye wants its part), to continue with the flavors of the dishes, the balance of the ingredients, the technique of preparing their quality and the ability to  cook and  to create a union unique and unforgettable. Then we move on to the evaluation of the approach with the clientele, namely the professionalism of the service, the selection and the right combination of wines, the atmosphere of the room, the furnishings, the location, the quality / price ratio. leave the mark.
Each plate is evaluated according to the following parameters:

Product quality
Preparation technique
Balance between the ingredients
Creativity of the Chef
Every point on the list receives a vote, here we do not speak of stars but of, forks, ranging from 1 to 5, considering all the elements that we talked about before.

If you are a restaurateur, we can give you the advice to buy the last guide, for the new one you will have to wait until next month, November 16th, and  to start examining the starred restaurants in your area, try them and try to learn. Analyzing the competition, or perhaps it is more correct to say, who made it is fundamental.

The second tip is to invest in your business, change furniture, modernize and keep up new with the times. It is better to buy  an architecture book and redo the furnishings, to select the best staff you can find, travel around the world and get the best out of many different cultures. Start this research to make your restaurant one of a kind, and with dedication and perseverance the results will come.

For the new edition of the guide, the eyes are focused on the famous chef Carlo Cracco, who last year spoke because he lost a star, and he has moved his restaurant in the Vittorio Emanuele gallery in Milan. In less than a month we will find out that  next to the name of its restaurant “Cracco” another star will appear, or maybe two, in order  to reach the maximum prestige.


Even young people are taking their space, in one of the previous articles, we interviewed Chef Isabella Potì, who with his partner Floriano Pellegrino, also Chef, brought the restaurant “Bros” in Lecce to high levels, achieving a reputation , which at this time was  among the most quoted for obtaining the first star.


Italy, in 2018, has 356 recognized stars, occupying the second place in the world after France.

Interview with Fabrizia Ventura, chef designer in the balance between cuisine and art

We continue our interviews, for readers of ristomanager, to present excellence of the  Italian restaurants and after interviewing the pizza chefs Marco Stango and Roberto Gallo, today it’s up to Fabrizia Ventura, a chef who has built his professional affirmation following basic principles of  the relationship between cuisine and art and curiosity towards new flavors and new tastes.

His career path is not taken for granted, in fact the cooking skills are combined with a degree in Art History and the experience gained in the world of communication. Worlds apparently distant, but which, over time, merge into an unquestionably innovative and creative professional project.

Currently engaged as a Chef Designer member of the Italian Chefs Federation, in various collaborations in Italy, for training, the realization of industry events, and the development of the visibility of chefs, restaurateurs and product enhancements.

 

Fabrizia hello and thank you for accepting to answer some of our questions. Can you tell us what is Cook Design  Italy and how was your idea born?
This idea was born above all from my love for Italian cuisine and from my desire to bring my contribution to innovation in the sector. Many colleagues have asked me to help them to propose their business in a different way, through the contribution of the web and in particular social media, tools that are now unavoidable for every type of business.

So I offer advice for the development of a brand, restaurant activities not started or to be relaunched or for the enhancement of individual professionals and their creations and above all I offer support in the management of large training and marketing events.


In your work, how important was the degree you have achieved in art history with specialization in graphics, drawing and engraving?
I would say that it was very important because I have always considered art and cooking 2 similar elements and for me cooking is like painting, and the dish and the ingredients are like the canvas and the colors. Cooking and painting are 2 forms of art that can not be expressed only with technique but need creativity, that comes from the heart and soul.

Studying the history of art I understood how it is similar to the history of cooking because both teach us the importance of culture and knowledge.

Fabrizia what is your relationship with the cuisine, tastes and flavors of other countries?

The cuisine is culture and you can not only love the Italian one, also because the same Italian cuisine contains in its history traditions of neighboring lands. I love all the cuisine of the world, and I’m always very curious to know and  realize  new tastes because only in this way it is possible to create and innovate, through knowledge and discovery.

For this reason I have traveled a lot. I was in fact in Mexico, South East Africa and the USA to learn  techniques and dishes that have greatly enriched me. I love my job and I’m always looking for new flavors, traditions and stories to bring to the table.

And demonstrating this I created a brand www.suscitaliano.com that is based exclusively on the ITALIAN TRADITION of fish, but presented and shared with very special menus that can even have 30 courses, as well as in Japan. I call them small works of taste!

It comes from an intuition: eating the best Italian fish, in its traditional recipes but presented in the shapes and with the traditions of sushi!

We know that for work you provide advice for the Paciotti family, present in Rai at the Prova del Cuoco with Stefano Paciotti. I’d like to know what you think about the success of the TV programs dedicated to the kitchen.

Many television programs are the luckiest and misfortunest of our industry. On the one hand they increase interest, curiosity and approach the world of food, but on the other they create false myths and scientists of the gourmet, those who make the wise in the restaurant just because they saw it on TV.
I know what is behind a TV program and I do not deny that I would like it to be “authentic and” “genuine” as what moves the passion for cooking, but it is TV, and therefore should be taken in my opinion in small doses.
Thank you for your time in Fabrizia and we look forward to meeting you again in the future.
Thanks to you for the chance and a greeting to all readers of Ristomananager, see you soon to tell you about new projects and other stories of art and taste!

What is Food & Beverage Management.

What is Food & Beverage Management.

Food & Beverage Management is the set of skills for the management of restaurants, bars, hotels and wine shops. These skills revolve around every aspect of catering, which goes from coordinating the work of the staff to the relationship with the customers, through the calculation of costs.

From these few lines it emerges that managerial skills are important for the functioning of a hotel or a restaurant and to give a boost to Italy of eno-gastronomic tourism.

Below, the skills and tasks that a good Food & Beverage Manager should not miss.

Food & Beverage Management: the skills.

Being a Food & Beverage Manager is not for everyone, this must be specified. To exercise this profession and bear the pressure of responsibility that involves skills such as:

  1. excellent problem solving skills
  2. excellent management skills
  3. leadership skills and coordination of the work team
  4. excellent interpersonal skills with collaborators and customers
  5. the ability to read / draw up a balance sheet of the costs inherent in the activity
  6. management of marketing levers
  7. knowledge and application of the main commercial techniques
  8. knowledge of raw materials (in this case food and beverages), of their preparation procedures and of their nutritional values
  9. the knowledge of each task related procedure of the team members, so that all are useful for the company’s business
  10. the knowledge of each room and space of the room according to the events and needs of the guests

Food & Beverage Management: the tasks.

Now we come to the “clou”, in the real tasks in which the Food & Beverage Management is articulated. Here are the main tasks and responsibilities of a Food & Beverage Manager:

  1. identify the staff needs necessary for each stage of activity in the restaurant industry
  2. select the staff
  3. assign to each employee tasks, times and procedures
  4. check the work of every single employee
  5. meet the needs of customers
  6. calculate the cost of personnel and food and drink preparation, then define the budget
  7. watch over the quality of food and drinks to serve the customer
  8. check the hygiene of the premises, raw materials, and all the structures and tools for the conservation, preparation and consumption of food.

How to protect your health at work in a restaurant

Being healthy, either physically or mentally, is a difficult and demanding task for restaurant employees. For this reason it is always necessary to make healthy choices, adopting the right lifestyle.

Making healthy choices is convenient for everyone, especially for those who do heavy work such as chefs cooking in restaurants or other industry activities.

Often , overeating, insomnia, the abuse of especially chemical substances, and simply destructive life choices are all too commoni in  a topic in kitchens. Addressing this problem is crucial early , especially with today’s millennial generation that has been growned by receiving electrical and typically passive stimuli.

Our advice is simple: make the right choices. You can take two opposite directions in this area, which leads to extremely different results.


Let’s start with food: we often see young employees who bring along a large pack of energy drinks, thinking that those ones  can help them forget the whole working day. As athletes know well, however, this is certainly not the type of boost that helps you survive from a  busy day of physical activity as is the work inside a restaurant kitchen. By drinking lots of water and making the right healthy choices, the results will be seen.

Another problem concern is  the use of alcohol. Often, the temptation to have a drink or two, with their colleagues, after a difficult night. This is especially true for younger employees, who are trying to integrate themselves into the group. Rather, after spending the last 16 hours discussing and perhaps arguing with their colleagues, it is better to turn back  the invitation and to go for something constructive to get distracted, and to come back after a while.

 

Like any other life commitment, it is necessary to start with small steps. It is not necessary to spend the half of the day in a kitchen and the other half to climb mountains or run a marathon. Better to enroll in Pilates or relaxing yoga classes; go to the gym and run on the treadmill or lost  some weight. All this to balance an otherwise too hectic life. In fact, even small healthy choices are enough, such as parking away from the entrance and then be able to walk to the place of work, or take the stairs instead of taking the elevator. Over time, these types of decisions will be completely repaid, creating the basis for being able to take more demanding ones.

Of course, diet is also a choice to take  consciously. A study was done a couple of years ago, during which some chefs were followed inside the kitchen, checking everything they tasted. The study found that cooks consume 3,500 to 4,000 calories every day only during the tasting work. This is a necessary part of the profession of cook, so there is no way to avoid it, but when it comes time to choose your daily meals, it is always good to remember. There is a real danger of accumulating pounds on the body .

Habits are formed in the initial phase of one’s life, and tend to be followed for the rest of the it. This includes sleeping, so some chefs tend to rely on different medications to overcome insomnia and other stress. Once this spiral begins, it is difficult to go back. Making the right healthy choices outside the kitchen can ensure that these problems will never start.

Food marketing: how to understand the needs of customers with the target.

Here are hundreds, perhaps thousands of available data sources, disconnected from each other. Since there are no standard data aggregation systems in the industry, it is necessary to understand how each source leads to a complete vision. If you are looking to get a clearer picture to understand the customers of your business, a complete analysis of the available data can be fundamental to understanding which direction to take and make more informed decisions.

Understanding customers is the basis for the success of each activity

At the 2015 Innovation Summit in Catering 2015, Elena Battista, vice president and head of customer relations at Fishbowl, shared the importance of finding the truthful data, which allows us to understand customers, who they are, at what stages of life they are literally where they are right now. Meeting the most loyal customer segments can lead to deeper ties with customers and more work for you.


Going more specifically, Battista said that “[Fishbowl] believes you should aim for no more than five to eight segments, so you can “adapt your message and personalize it for them.

Through cognitive analysis of customers, Fishbowl has recently helped a large chain of sports bars to identify the main mistakes in its marketing. Before confirming a profile of their main customer, the chain in question believed that their primary customers were predominantly male, aged 18 to 45, single and childless, with a gain of about $ 60,000 per year , passionate about sports, specifically football, and used Facebook, Twitter and Instagram. To create a pleasant environment for this type of customer, the chain spread a certain variety of music, including the Top 40, country and hip-hop.

By collecting first, second and third-hand data, scouring the Web and connecting actual transactions with customer data, Fishbowl found that the “real customer” in the chain was predominantly male, aged 35 and 60, married with children and had an income of about $ 100,000 a year, did not listen to any sports radio station, played golf, and used Facebook, LinkedIn and E-club.

With this new information, the chain has repositioned its brand, focusing more on sport in general, rather than on specific sports, and appealing to families. They also started advertising on financial, news and travel websites, and started sending classical rock music, when they knew that most of their most loyal customers went to their clubs. After implementing these changes, restaurant guests stayed longer and started spending more money, indicating that they enjoyed their experience.

Battista stressed the value of collecting truly usable data; data collection as an end in itself is not useful for commercial activities.

“Success in the near future does not only include the use of technology; it’s about having the ability to extract the right data, find ideas and act accordingly, “said Battista. “To find out what data is most useful to know for the sake of your restaurant, make sure you have the right skills – through your staff or through external partners.”

How to serve alcohol responsibly on events!

Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

 

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

 

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

 

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

 

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

How to open a creperie

The market of crepes can offer good profits, especially on the costs to open a creperie are not too high, but always based on the size you want to achieve, so you have to take into consideration the reference market and the customers you want to reach as any other company does; you can find creperies in shopping centers with colorful and well-structured kiosks as well as people selling cracks in fixed or semi-itinerant sales points. Of course, in each country or region the regulations change, but it is advisable to be aware of them before starting this type of activity.

What you need to open a creperie?

An advantage of this type of activity is that the important part is only one, the plate where the crepes are cooked, both the salty and the classic sweets need to make a high quality product, without having any additional staff, all that you will want to add to develop your concept of work, it will be according to your possibilities, the place where you are going to realize and the market that you will have to cover.

 

Opening a creperie allows you to offer products with little investment, and at the same time offer a wide variety of recipes for crepes, thanks to the many types of condiments used today, from milk, jams, chocolate blends, fruit or binds between their different flavors, etc.

 

The importance of the right crepes equipment

To create your own restaurant for crepes, you must always take into consideration several factors. The processing machines are variable in their sizes, prices and production capacity, but the basic operation is always to prepare the batter according to your ideal recipe and use the dish  to cook the product and then fill it with the chosen condiments from the customer.

 

When you purchase the equipment you must take into account the types of crepes that are going to be  produced, the size of your company and the added services, since these products are present in ice cream parlors, traditional restaurants, cafes, in short any catering activity and recreational can adapt to serve this exceptional dessert.