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

How to earn more with effective management

How to earn more. 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.

How to earn more

how to earn more
How to earn more

When it comes to managing a restaurant, there are many goals that can be set depending on what you want for your business. One of the most important things in this industry is having clear and achievable goals as well as being specific about them so you know where their company needs to go. They also note that achieving these plans in the short or long term will help with the success rate since both factors go hand in hand when managing restaurants properly.

1) THE CUSTOMER HAS ALWAYS THE REASON

How to earn more

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.

How to earn more
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

How to earn more

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?

How to earn more

  • 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

How to earn more

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) !!!

Read also: WAREHOUSE MANAGEMENT: a production system.

How to determine the price of food and drink

The price of food and drink must be well thought out.


The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!

The price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish.

The price of food and drink

The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The price of food and drink

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The price of food and drink

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

The price of food and drink

Food Cost: other economic indicators

The price of food and drink
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”.

The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

The price of food and drink

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

THE ART OF TAKING THE COMMANDS: 4 TIPS

TAKING THE COMMANDS. The management of orders is a crucial aspect in the operation of a restaurant. Starting from the taking of the order, to its communication in the kitchen, to the translation into the account at the checkout, everything must be kept under control to guarantee the customer an optimal experience. The times must be fast whenever the order is transferred from one area to another of the restaurant and the passage of the information must be as much as possible preserved from errors of interpretation by the persons involved.

 TAKING THE COMMANDs

TAKING THE COMMANDS

To avoid running into errors in the management of orders in the restaurant, it is good to keep in mind the following basic rules, you can go to the dedicated section by clicking the table below.

TAKING THE COMMANDS

TAKING THE COMMANDS

In order for the management of the orders, from a critical point, to become a strong point of the restaurant, always aiming at the goal of improving the customer experience, it is necessary to follow some fundamental tricks

1.Speed ​​in the transfer of orders
The most important aspect to keep under control in restaurant orders is speed. The most advanced management software equip waiters with integrated digital devices that are able to acquire the order data and transfer it directly to the kitchen which, in turn, can promptly communicate the preparation times of the dishes.

In this way the dining room staff has the times required for the service under control and can propose, if necessary, an aperitif to deceive the wait and demonstrate attention to the customer.

TAKING THE COMMANDS

2.Accuracy in the transcription of the order
Another aspect that should not be underestimated is the attention given to taking the order. When it happens manually, there can be a lot of possibility of error, because the waiter can make a mistake in writing or the kitchen or the cash register can interpret his notes incorrectly. The digital ordering devices also solve this problem, allowing you to enter the requested flows in the electronic list that is transmitted to the other areas of the restaurant for subsequent management.

Today, the most advanced management systems also overcome the common objection of lack of elasticity in daily operations, with the possibility of inserting changes in the order with respect to the standard.

TAKING THE COMMANDS

In fact, more and more people require changes to the menu proposals, customizing their order based on taste, diet and food intolerances. Methodically managing and organizing this type of request thanks to new technologies allows the restaurant to offer a service that meets the expectations of the contemporary consumer.

TAKING THE COMMANDS

3. Organization of internal restaurant flows
The greater rapidity in the management of restaurant orders offered by electronic systems does not only benefit the customer, but also the activity itself which sees its productivity increase. The waiters manage to make their work faster, more efficient and more efficient.

At the same time, in the kitchen, cooks can prepare dishes in an organized way. Finally, they communicate via electronic notifications when the dish is ready and can be served at the table.

When the customer asks for the account, the total due will already have been calculated by the management system and ready to be presented, avoiding unnecessary waiting.

TAKING THE COMMANDS

4. Creating an organized and peaceful environment
An apparently secondary aspect, but nevertheless important among the advantages offered by the digitalised management of restaurant orders and not only, is that of helping to create a serene environment, for the benefit of employees and customers.

If the waiter saves precious minutes in order management, he can dedicate them by spending more time at the table with the customer.

In fact, perceiving a relaxed and pleasant atmosphere in the restaurant counts almost as much as the quality of the dishes served.

The restaurant market is increasingly competitive. The technology intervenes once again in favor of the restaurant starting from the moment of the order.

Customers can also share their preferences on social networks or interact in real time with the restaurant’s corporate page. These feedbacks, managed and analyzed centrally, can become the basis of new marketing strategies to always be a step ahead of the public’s expectations.

Read also: Ristomanager Gestione Comande: from today the app is also available on iPhone and iPad.

Manage a successful restaurant: 5 mistakes to avoid

Successful restaurant. If you are opening a restaurant, beyond the practical and bureaucratic aspects, it is rather simple, managing it correctly and bringing it to success is quite another. In this case, in fact, other skills take over, which draw more on management and skills that are much more similar to those of an entrepreneur.

Successful restaurant

A successful restaurant, in fact, in addition to offering a good kitchen or a dream location, is first of all a well managed business, where every single aspect is constantly planned and monitored. In all other cases, there is a restaurant that is struggling to take off and is often destined to fail. Most chief of the hall, in fact, often commit a whole series of small errors, which over time can create malfunctions and management problems. And it is precisely these errors that prevent success, constituting a real obstacle in the optimal management of a restaurant.

Successful restaurant

So that your restaurant works and you finally start to bear fruit, it is therefore very important that you know all the most common mistakes, in order to avoid them and correct the management as soon as possible.

Manage a successful restaurant: the most common mistakes

Do not delegate

Let’s start with one of the most widespread errors concerning restaurant owners in particular. In fact, often because of  the fear or excessive control mania almost always tend to centralize more roles in their figure, thus hindering and slowing down all processes.

Often the owner is also a cook or room manager, or he decides to also cover the role of manager, a figure that requires a strong specialization and can not be improvised. So, if you’re going to run a successful restaurant, one of the first steps is to delegate as much as possible.

Do not use a management system

Successful restaurant
The need to delegate and entrust management to a specialized manager is linked to another very important aspect, which restaurateurs often decide to neglect. We are talking about management for restaurants, or software designed and designed to facilitate the work of the restaurateur or manager, from the point of view of planning and optimization of activities. Relying on the right program is very important and can really make the difference, as well as facilitate and lighten the work of the owners or manager on duty. One of the most complete on the market today is Ristomanager, a software downloadable on tablets and PCs. Find out more about Ristomanager!

Successful restaurant

Do not plan costs and investments
It may seem trivial, but often this aspect is completely improvised or even worse neglected. The management of a restaurant is equivalent to any commercial activity and, therefore, must be planned and monitored in the same way. Being in control of costs and investments is essential to avoid unpleasant surprises or deficits that could then lead to bankruptcy. Also in this case, obtaining a management software can be very useful, facilitating the carrying out of this activity.
Take-away pizzeria management costs: find out how to calculate them!

Do not subdivide tasks
A badly run restaurant is often a restaurant where confusion reigns supreme. Orders  are forgotten, the dishes arrive late and are different from what was required. In short, in all these cases the problem often derives from the presence of personnel who are not adequately trained or who are not fully aware of their duties. The main mistake a holder can make is therefore not to clarify the roles and clearly define tasks and duties.
Table management tablet: find out which one to buy!

Do not build an identity
Finally, another mistake that can cost to a restaurant is also the lack of personality. An anonymous restaurant without a specific character may in fact go unnoticed and suffer a competition that is more competitive and able to offer greater personalization. Building a well-defined identity is therefore a fundamental step to create a successful restaurant, which is clearly recognizable by its customers. Starting from the menu, then passing through the location until you get real promotional and loyalty initiatives, every aspect is able to provide its own contribution. Therefore, to conquer its customers, it is necessary to risk, dare and propose innovative menus, which are richer in personality if necessary.

Head chef of the restaurant: what are your duties?

A restaurant, small or large, is still a company and like any organization of this type presents its employees and their hierarchies. So we have the owner, who often plays the role of restaurant manager, the chef who directs the kitchen, cooks and waiters. As the structure becomes more complex , so the other figures take over, which have the task of coordinating teamwork and managing the staff.

Head chef restaurant: who  is he and what  does he ?

One of these is the figure of the head chef of the restaurant. In this case it is a very important role, which  surely it is  covered by a person who has experience in the sector and especially in the management of the room. In particular, the correct management of the hall staff is one of the most critical aspects of the management of a restaurant and often represents the litmus test.

In fact, bad management is manifested above all in a bad service, which is then the crucial aspect concerning the room staff and, consequently, also the head nurse. A defaulting service often derives from disorganization and mismanagement of hall staff. This personnel must be adequately trained in their role and duties and must be coordinated by a person supervising their work.

Head chef restaurant: the skills

This is just what belongs to the head of a restaurant, which must therefore always have everything under control. A good head nurse, for example, must have an eye and be able to monitor everything that happens in the room, check that every waiter does his job properly and intervene if it is necessary.

An important and certainly incisive figure, which must surely have a good knowledge of the sector behind it, but above all of the role of the waiter. Not surprisingly, in fact, most of the capillaries are often former waiters with several years of experience. Only those who know and have experienced this work on their skin, can indeed understand all the problems and be able to solve them if necessary.

At the same time, however, the head nurse is a different figure and closer to that of the coordinator than to that of the waiter. Here is a  a good head nurse that must also have good organizational skills and leadership skills, so as to be able to coordinate better  the work of his staff.

The role of the waiter, in fact, is rather delicate and must be managed correctly, as his work is reflected in the service of the restaurant, which together with the kitchen is the heart of such an activity. A poor and rude service, for example, could drive customers away, presentating the image and reputation of the restaurant.

Head chef restaurant: how to manage it

At the same time, confusion and disorganization could generate forgetfulness and errors in the orders, thus creating long waiting times and inconvenience to the customer. Precisely for this reason, a good head nurse must also equip himself with the right tools and make sure that everything is controlled.

A help in this sense definitely comes from software for restaurants, such as Ristomanager for example. It is a program that can be downloaded to PCs and tablets and allows you to manage and monitor all aspects and activities of a restaurant: from the management of the warehouse, to that of the staff, to that of the orders, the tables until you get there to the possibility of retaining customers.

Handheld for orders: find out which one to choose!

A software easy to use and very completed , unlike most of the management in circulation, really offers many possibilities to restaurant managers. Ristomanager, in fact, is not limited to automating orders , but is also able to provide information on the performance and quality of the restaurant, identify strengths and weaknesses, allowing it to formulate actions  plans.

Management of orders: find out how to optimize orders!

Using this practical software, the head chief will be able to control everything that happens in the restaurant and this avoid forgetfulness and ugly figures. Within the program you can also build a database of customers, with the history of orders and all the information needed to plan marketing and loyalty activities. In short, a kit that will allow you to optimize and improve the management of your restaurant, so  to transform it in a short time into a successful business.

HOW TO ORGANIZE AN ENOGASTRONOMIC EVENT

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

First, however, let’s focus on the difference between a private food and wine event, organized within the walls of your own home and a public event. Then we will move on to the documents necessary for the organization of such an event.

ENOGASTRONOMIC EVENT


A food and wine event is a great opportunity to show your culinary skills, introduce people who may not be familiar with the different dishes you can cook in their honor or friends/ family visiting from outside the city. A way I like to do this?
Get ready by doing research on the types of dishes you will prepare, remembering that presentation is what matters most in these contexts (elegant serving helps more than anything else), providing adequate quantities so that everyone can taste them without feeling too full or go away before because they were hungry just a few minutes ago – not only when it’s time to eat!

ENOGASTRONOMIC EVENT

Organize by theme! It’s pretty easy when there are only 3-4 menu options (puffs might make sense, though!) but what about 10 courses? Make sure that everything flows together seamlessly so that guests have no problems following – then let them have fun without worrying if they are doing something wrong because everyone will do it.

The perfect way to organize a food and wine event is to have an intimate meeting with your closest friends. The most important thing you can do when you host this type of party for others, as well as provide delicious cuisine from the best chefs in the city (and make sure there is enough), is to choose wines that complete every dish offered so that people remain refreshed throughout the evening!

In the case of a public event…

Priority is RCT insurance coverage and copy devento gastronomic permissions.

ENOGASTRONOMIC EVENT

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.

ENOGASTRONOMIC EVENT

 ENOGASTRONOMIC EVENT
ENOGASTRONOMIC EVENT

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

ENOGASTRONOMIC EVENT

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.

ENOGASTRONOMIC EVENT

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.

WAREHOUSE MANAGEMENT. 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).

WAREHOUSE MANAGEMENT
WAREHOUSE MANAGEMENT

Production system

WAREHOUSE MANAGEMENT

To avoid a disaster in your restaurant, it is important to have well-organized supplies.
A good way for any chef or cook who wants to open their own restaurant is to have an organized kitchen with quality equipment and all the essential ingredients needed at hand, so you never run out of money when customers arrive unexpectedly!

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.

WAREHOUSE MANAGEMENT

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.

WAREHOUSE MANAGEMENT

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.

WAREHOUSE MANAGEMENT

WAREHOUSE MANAGEMENT
WAREHOUSE MANAGEMENT

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.

Read also: How to manage a restaurant in the suburbs: 4 golden rules

Do you want to increase your local earnings?

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?

Increase your local earnings


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.

Increase your local earnings

There are many ways to increase your restaurant’s earnings. You can invest in new equipment or hire more staff, but these may not always be feasible options for small businesses that want to reduce their expenses and at the same time increase profits.
Focusing on generating higher volumes could work well with some restaurants, scheduling orders at particular times that will reduce costs, because it is less annoying than waiting until someone comes through the door looking hungry! The key here is research – find out what works best based on how busy you plan to be during peak hours so you don’t disappoint customers who expect quality service.

The increase in your restaurant’s revenue can be seen in the following ways. First, you need to make sure there are enough hours available for staff members working during off-peak hours like late at night, when people might not mind eating later than usual because they are tired after their day’s activities finish earlier than expected; second – promotion!

Increase your local earnings

This means providing discounts or coupons at all times that will increase customer traffic through our doors, leading them to shop and increasing sales along with anything else (this includes loyalty programs). In addition, although many restaurants these days offer a delivery service via smartphone apps.

What makes the difference between a pub restaurant pizzeria bar that is always full and one with the same features that is often empty even on weekends?

Increase your local earnings

What are some ways to make a restaurant more functional?
A question for all of you aspiring entrepreneurs out there. The goal should not only be the decoration but also the functionality, so that the space can accommodate both customers anxiously waiting at their tables and staff members who rush to go back and forth between the kitchen or dining area with food orders being prepared right in front of them!
The essential is invisible to the eyes!
What many restaurateurs ignore from the daily management of emergencies has given rise to numerous television programs such as Nightmare Kitchens, Hell’s Kitchen, Horrors to enjoy …

increase your local earnings

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.

Increase your local earnings


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.

Increase your local earnings

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.

increase your local earnings

 increase your local earnings

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.

Read also: How to manage a bar: 4 rules to succeed

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.

Michelin stars

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

Michelin stars

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.

Seeing the name of your restaurant in the Michelin guide is like seeing a prize winner.
The French publication, Le Guide des Restaurants de France et du Monde (or simply translated “Michelin”) selects some of the best restaurants across all borders and certifies them with stars for excellence that they offer to gourmets without any hesitation – defines the quality!

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

Michelin stars

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

Michelin stars

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.

Michelin stars

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.

Read also: A river of Michelin Stars and several restaurants in Italy and around the world: interview with Chef Enrico Bartolini