Kitchen equipments: What do you absolutely need?

Kitchen utensils: what are the essentials?

How to choose kitchen equipment:

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

Knife set

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

Open a rotisserie: What do you need to know?

The activities that are never affected by the crises that are raging our time are really many, for the most part, to the food sector. The latter allows you to have a wide choice of activities to choose from. But what do you need to open a rotisserie?

Earnings prospects?

In most cases, it is not difficult to return the costs necessary for opening a rotisserie. Obviously you need to check the finances and manage the implementation.

The rotisseries are a practical solution for those who do not have time to cook or want to cook. In addition, the meal is no longer consumed all together but sometimes without being able to move from one’s workplace.

Some advices

Decide what your budget is for this investment. After all, starting a business is not a walk. However, the rotisserie is not among the most expensive activities to open.

Pay close attention to the area you are going to choose.
Obviously, the city is the focal point of aggregation. Better if close to shops and schools. However, these areas are the most expensive. So, unless you have a considerable budget, it would be better to opt for an area that is always busy and near the center but still cheaper.

Therefore the environment must be welcoming and appealing. In addition to the most appropriate equipment, the personnel must be carefully chosen. Generally 3 employees are enough and the relative cost is therefore rather low. In the case of an exclusively takeaway rotisserie, the cost of personnel would fall further.

Regulations to open a rotisserie

  • You can choose whether to start a sole proprietorship or a company, an artisan or commercial enterprise. The law includes takeaways in both categories.
  • If you want to sell unpackaged but purchased food products, you will need a VAT number, registration with INAIL, INPS and artisans IVS and the local Chamber of Commerce. Let’s not forget about the SCIA for administrative and health issues.
  • It cannot be consumed in the room. Otherwise, the rules would be really different.
  • You must have attended a course with the relevant certificate.
  • Furthermore, it is necessary to have documents that certify two years of experience in the last five years.


With regard to these documents, they can be presented as an alternative to the certificate of participation in the ICAL course.

Instagram and catering: changes and strategic use

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

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

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

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.

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.

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


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 for catering: advantages

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.

A bit of history

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.

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

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.

Obligations

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

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

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.

Management of orders: problems and solutions

The management of orders is one of the most essential elements for the good management of a place.

Through the management of orders we can understand some problems that arise in a room. In fact, customers who have to wait a long time and then find themselves with a cold dish or even a wrong order involve a good deal of bad publicity. In these cases, usually, the image that is given is of the disorganization or disinterest.

A fundamental aspect in the success of a restaurant and in its operation, the management of the orders, involves from the taking of the order, to the communication in the kitchen, up to the translation in the account at the cash desk, a big control in order to obtain a good service. should be rapid and the message clear and free from the possible misinterpretations.

Quick management of orders

The management software allows the waiters to be equipped with integrated digital devices that acquire the order data and transfer it directly to the kitchen which, in turn, communicates during the waiting times. The dining room staff checks the time required for the service.

We have the same advantages in fast food chains, where the case is the focal point of the activity: the order, simultaneous with the payment made through the same digital devices, goes directly to the kitchen.

Pay attention on taking orders: attention to the errors of interpretation.

It must never be forgotten that great care must also be taken when is commanding. Obviously, manually, the chances of error increase both by the waiter and in the kitchen or at the cash desk. These errors are often caused by bad interpretations of what is written. The digital ordering devices also solve this problem, allowing you to enter the requested capacities in the electronic list.

And let’s not forget that more and more people are asking for changes to the menu proposals, based on taste, diet and food intolerances. This involves the need to manage these requests in the most appropriate way, which becomes easier thanks to new technologies. They allow the restaurant to offer a better service.

Rapid management of orders also results in increased productivity: the waiters manage to make their work faster and more efficient.

An efficient cooperative

Another important aspect is to create a environment that allows the team’s smooth cooperation, all for the benefit of customers. The waiter, in fact, will be able to provide a better service, carrying out the menu in the best way and proving himself to be friendly and attentive.

The restaurant market is increasingly competitive and everyone wants to spread the most inviting goods on the counter. The experience that is offered to customers is the key to success and technology helps better the factors that allow you to reach the results you want to get from your business.

The software solutions on the market allow to manage different aspects and not of the restaurant to have real-time control of warehouse, hall and kitchen, with access to complete data of the whole activity.

Pub Management: Some tips to follow

Are you thinking of opening a pub but don’t know where to start or what the management is? Here are some tips.

The pub is a model of local origin of Great Britain and Ireland. A pub usually serves beer but over the years the service has been integrated with all sorts of drinks, alcoholic and non-alcoholic, and with various “snacks”.
The ideal venue for this purpose should possess the typical characteristics of English and Irish pubs: suppliers of beer, also artisanal, and other drinks and maybe live music.
For the first expenses such as the rent of the premises, the interior furnishings, the signs, six months of supplies, and at least a couple of helpers, it is necessary to allocate a figure ranging from 60 thousand to 80 thousand euros. Obviously it depends on the size of the room and its location.

But how much can you earn with the opening of a pub?

If you manage to work well with your customers, after about 36 months the gain begins. A family environment to share with friends and good quality beer at a reasonable price are the elements sought by patrons.

For opening of this type of venue we will need:

  • a certified report of the beginning of activity (SCIA) a declaration of beginning of productive activity (DIAP).
  • the HACCP certification and the SAB-ICAL certification (The latter is mandatory only for the owner and is not mandatory if you have a hotel school diploma or a period of work, between 2 and 5 years (depending on the Region) ), in a similar structure.
  • Follow the ASL regulations for health and safety of the premises. (The checks are stringent and if you do not follow the instructions, you risk high fines and sometimes closure).
  • VAT number
  • registration with the Chamber of Commerce (Business Register).
  • With live music, you need to respect the corresponding SIAE regulations.

You could also consider opening in franchising and getting in touch directly with chains of pubs and being the enterprenurs of this unusual franchise in our area.

Pub management: what are the principles of the following to a better manage a room?

A bar manager wakes up early and goes to sleep late and managing a restaurant means taking into account a large number of factors: inventory, equipment maintenance, accounting and of course customers. Now let’s see what are the salient points to consider for the management-pub.

  • Know how to save and optimize costs by redistributing them. Identify the costs that have the greatest impact on your monthly budget, restrict the list to the most expensive and try to lower the cost without losing quality.
  • Customer loyalty. Give your local guests an atmosphere and experiences to relive thanks to a hospitable environment with the help of the staff. an affectionate customer returns and brings other people with him.
  • Carefully take care of the inventory and make sure nothing is missing and nothing goes wrong.
  • Take advantage on social media. People are increasingly consulting reviews on social media and review sites.
  • Always keep in mind your customers’ opinion. It studies competition and evaluates appropriate strategies to draw lessons but also to avoid the mistakes of others.
  • Summarizing the customer’s experience must be unforgettable and this is only possible with good teamwork, a trained and competent team and excellent management.

Restaurant control blocks: features, models and coupons

RESTAURANT COMMAND BLOCKS: WHAT ARE THEY AND HOW ARE PRESENTED

Today as you know well the technology in the management of a restaurant has been optimized with the electronic order. It was introduced by the use of palmars at the beginning and then mini tablets, but also smartphones.

The traditional commands blocks still used in small catering activities are the notebooks. The waiters use them to take orders, but also to check the supply of supplies in the warehouse.

These are the main features that a order block must have:

  • be made up of a minimum of 25, 50, 75 to a maximum of 100. Self-scaling, white tear-off sheets printed only on the front and two cards, a rigid one on the back and one removable inside.
  • the sheets can have 2, 3 or 4 cuts, which correspond to the number of copies. They can also have 2, 3, 7 detachable coupons or small squares to subdivide and manage the order of flow output. This facilitates the readability and preparation time of the order.
  • they have a vertical format that allows the waiter to enter the customer’s requests within an ordered list
  • looks like a small pocket-sized notebook comparable in size to a notebook or notepad


RESTAURANT COMMAND BLOCKS: ORIGIN OF COMMAND TERM

Used in catering to communicate directly with the room and kitchen, the term “commands” [from the French “commande”] derives from the verb “to command” in this case in the sense of “ordering, making an order, ordering”.

RESTAURANT COMMAND BLOCKS: WHICH CHARACTERISTICS MUST HAVE ?


The main characteristics that any order block must have are:

  • the sheets must be in chemical paper (standard white or white recycled), better known as carbonless paper (in the sense of self-calculating). It is so called because it does not require the use of carbon paper. Save the work of waiters and chefs by creating multiple copies of the same order on a single sheet.
  • the presence of the double or triple copy. Even if within the restaurant business it is only a waiter who takes care of recording the orders communicated by the customers.
  • the presence of a removable internal rigid card.


RESTAURANT COMMAND BLOCKS: WHICH INFORMATION MUST WAIT FOR THE WAITER

The block commands is useful because it allows the waiter to write down what customers are able to drink and eat. It also has facilities communicating with the kitchen with the following information:

  • detail of the order with shared abbreviations (abbreviations / signs) with the staff, to avoid making the customer wait
  • any indications concerning the preparation and cooking of dishes [eg allergies or intolerances or requests for changes]
  • date of the customer’s arrival day and time + table number, table settings and copies
  • account estimation, by calculating the subtotal
  • the signature of the waiter who took the order [usually identified with a small abbreviation in the margin]
  • the room number where the guest is staying if it is a restaurant inserted in a receptive context (hotel, agriturismo, b & b)
  • the name or surname of the customer if usual

MODELS AVAILABLE FOR BUSINESS

simple / classic: solely consisting of a white space reserved for orders, the waiter’s signature and the customer’s name; it can be freely customized with the name and / or logo of the activity and with / without the progressive numbering of the orders
in duplicate or 2 copies: a copy of the order is kept by the waiter or can also remain attached to the block and the other must be left in the kitchen
in triplicate or 3 copies: often used in restaurants and pizzerias with independent kitchen management, the third copy must be delivered to the cashier as soon as the order is placed: it is used to formulate an account forecast
multi-copy or multi-purpose: made up of 100 copy sheets
striped
Based on the catering activity and kitchen management methods, there are also two other models of the command block:

comande block 2 coupons: it is divided into two parts, a lower part dedicated to drinks and an upper part for dishes
comande block 3 coupons: suitable for restaurants and pizzerias, it has 3 sections separated by a line to distinguish communications for the kitchen / restaurant / bar or pizzeria: one for the annotation of the drinks, one for the restaurant menu and one if the customer wants to eat pizza only.


WHERE CAN YOU BUY ?

Having stationery items, it is possible to purchase the order blocks:

go to specific stationery shops / stores such as Buffetti that sell products for the office
also buy them online on websites specialized in the sale of items necessary for the management of a restaurant business
The blocks for the orders are indispensable working tools for those who work in the catering sector together with the help of a management software that simplifies and refines the work of the waiter, avoiding forgetfulness, inaccuracies and errors in taking orders.

The order block provides the customer with an efficient service, especially in areas with high traffic, where speed is the added value that affects turnover.

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.

How to earn more with effective management

What does the profitability of your place depend on? What should you focus on? In this article I will bring to your attention some fundamental themes for the success of your business, such as management.

1) THE CUSTOMER HAS ALWAYS THE REASON

It may seem trivial to you, but this formula is all in a high human factor sector like catering.
That’s why if you mess an order with a customer, you have to prove yourself sorry as if the cat were killed.
According to Freud, people share a single great desire: to feel important.
Regardless of how supportive your client is, if you do not treat him with empathy and sensitivity within him he will cover resentment, a very bad enemy for your relationships, starting with professional ones.

2) THE STAFF

You are exploiting your employees! And them you!
But seriously, how many of them have the greatest ambition to stay close to you for the rest of your career? Unless your establishment is a prestigious chain of restaurants or luxury hotels, as soon as they find something better, the best will leave you.
Think about it: at least half of your waiters accept employment because they are 7 years old trying to graduate in anthropological sciences and snacks and a few months ago they began to feel guilty towards their parents.
Imagine that one of them today is rejected by the umpteenth exam and that he has his turn tonight.
Find the difficult customer and at the first strange request your employee, that is who represents your restaurant, answers him with a rude and pedantic tone.
The feeling of resentment that I told you about in point 1 has just begun, so from now your client will unconsciously try to find other reasons to be legitimately dissatisfied. In the end he will not come back and will not recommend it.
This is an example to make you understand what the staff mistakes are.
Not to mention when things mysteriously disappear from the inventory. In this last case I would advise you to equip yourself with software like Ristomanager, in order to keep your stocks under control!

But what are the causes of your employees’ incorrect attitudes?

  • the environment is not stimulating
  • You don’t know how to inspire them
  • They don’t hear your cause

The solution for better management? motivate them
A motivated staff is:

  • kinder to customers
  • you don’t care
  • Don’t leave you in time of need

3) MANAGEMENT AND ORGANIZATION OF THE WORK

Let’s analyze this point starting from the customer, since we have seen how important his role is for the success of your business.

He / she enters and can be in two different situations:
A) is immediately welcomed by a smiling and motivated waiter
B) does not understand well who should ask what and expects minutes standing and embarrassed

Finally he sits down:
A) find a table ready and give him / her the menu
B) the table still has the crumbs of old customers

The moment of the order arrives:
A) if something is missing, the waiter proposes alternatives; orders arrive directly in the kitchen, thanks to the right software
B) the waiter does not have the security of what is missing and what is not; come back after taking the order to warn the customer that there is not his favorite dish; in all this in the kitchen have not yet begun to prepare

The dishes arrive:
A) on time and together
B) late and wrong

Customers come out:
A) satisfied and willing to share in the world and on social media what your place is worth
B) with a rage to vent on all their friends

If you follow the first two points and a systematic organization of work, also thanks to a software like Ristomanager, your situation will always be A) !!!

Private: Improving the warehouse: Management criticalities

In the food sector, deadlines and perishable products have priority. The aim is to make improvements. Improving the warehouse with good management can bring numerous benefits.

Also useful are the suggestions contained in the article THE 10 CRITICITY WHICH MININE THE WAREHOUSE EFFICIENCY published on the softshop.it blog, the Arkosoft warehouse management software useful for improving the warehouse.

To improve the warehouse it is certainly better to avoid that:


1) only those who take care of the warehouse know where the food is;

2) the physical quantity present is equal to the accounting quantity;

3) solve problems with management software;

4) prohibit access to non-employees;

5) order to quickly find the products;

6) avoid excess purchases to avoid waste;

7) increase the space or purchase a new warehouse;

8) recognize the goods on sight.