Food management Archives - Page 2 of 4

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

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.

Successful restaurant

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.

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

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

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

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).

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

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?

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.

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

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.

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.

ONLINE REVIEWS

ONLINE REVIEWS. In an time in which the digital world is the main source of information it is necessary to acquire a position with a positive evaluation within sites and platforms that review your locale. Nowadays, those looking for a place to spend a lunch or dinner rely on their mobile phone typing on the main search engines in which area and what they are looking for. The use of applications able to provide the position of the premises in the area of research interest is widespread, especially in the new generations.

But how to choose which among the many results is up to the customer who often decides to rely on online reviews that the application allows to publish.

What are the reviews?

ONLINE REVIEWS

Review is a widespread term. In short, it is usually composed of an evaluation scale, for example from 1 to 5 stars, followed by a brief comment that the customer leaves on the platform where he found the announcement. The review is saved and made public so that subsequent customers can read the thoughts and opinions of previous ones to get an idea of the product.

What are the benefits of having so many reviews?

ONLINE REVIEWS

Just having a place on the web offers great opportunities at your restaurant. In the past, to promote your club, you need flyers or car rides with megaphone to attract the most attention possible, methods that are still very effective. Now there is the possibility of self-promoting your own locale, through a digital word-pass. Having many reviews indicates that the product offered is interesting and very popular. Customers on the web feel more secure when they find a place with many reviews. The owner of the activity in question leads to greater visibility and a potential increase in the number of customers.

What are customers looking for on the web?

ONLINE REVIEWS

The numerous browsers of the network looking for a place to eat first look for information such as opening and closing times, type of menu, quality and indicatively value for money. Some of these data are provided directly by the owner of the premises, others are provided by the customers themselves in their reviews. Visual communication is an important factor, as the number of photos of the venue increases as reviews increase. This is an added value because in addition to reading opinions, the customer can see with his own eyes what the restaurant offers to start from ‘environment, catering and in some cases the dishes.

How to improve the results of the reviews?

ONLINE REVIEWS

We must start from the assumption that who writes post on the internet is a human being with their own opinions and tastes, consider a review as an affront is not recommended. It is necessary that the owner of the restaurant read his reviews, positive or negative, and respond to the various customers, thus showing interest in the opinions of the consumer. A negative review in most cases is linked to an aspect that can be improved, for example, delayed table service, lack of waiters etc. . Understanding what the customer does not like is the first way to improve satisfaction and therefore increase the rating of the reviews.

New technologies help us to be more efficient and connected, giving us the possibility to choose. The reviews in restaurants help the owners to attract more customers, and why not even be more satisfied with their work.

It is a guide on how to add yourself for free on “google maps” to start receiving recenzioni on your local.

Interview with Fabrizia Ventura

Fabrizia Ventura. 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.

Fabrizia Ventura

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.

FabriziaVentura 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.

Fabrizia Ventura

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.

Fabrizia Ventura

Fabrizia Ventura 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.

Fabrizia Ventura interview

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.

Fabrizia Ventura

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.

Food Beverage Management

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:

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

Food Beverage Management: the tasks

Food Beverage Management

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:

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

Food and beverage manager

The food and beverage manager coordinates catering activities in hotels or other accommodation facilities. They plan the budget, take care of the supply of raw materials, manage staff members and control the quality of the food served, which helps them to provide customers with a high level of service consistent with the image of their establishment, while remaining in the budget.

The Food and Beverage Manager is responsible for all operations related to food, including breakfast departments; restaurants (including bars), bars or banquets. It sets the budgets for each area and estimates how much money will be needed to purchase items such as food from suppliers – negotiating prices with them when needed! The person also adopts strategies so that costs can remain under control without sacrificing quality.

To make sure the menu is profitable, food and beverage managers need to consider many different factors. For example, on the one hand they have an eye for the ingredients that will be used in each dish or how much it will cost per serving; while from another point there is a guarantee that everything fits well aesthetically considering the colors/ graphics along with other aesthetics such as the ability to water the mouth – all based on economy!

Tasks to carry out

The Food and Beverage Manager has a tough job. They are responsible for monitoring the cost of food, which may vary depending on what is sold at a given time, as well as for finding new suppliers that could provide lower prices without sacrificing quality, both the ingredients used in the preparation of the dishes, and the cleanliness with which they are kept among the orders of customers.

The Food Beverage Manager ensures that the cleaning and sanitization of work surfaces, kitchen equipment (pots/dishes) are carried out correctly. If a restaurant offers special dishes for customers with food allergies or intolerances, it must make sure that there are no allergens in what is used and how these items will appear when they are served, namely: no peanut butter on the breadsticks holder!

The Food Beverage Manager is responsible for managing the inventory, verifying the expiry date of the quantity and analyzing the rate of rotation of food items in stock, as well as orders to suppliers based on the requests of the chefs. They also have the task of creating regular menu plans or special events such as celebrations for the holidays where there will be different dishes offered at all times, so it is important that this individual has an eye towards what might work best during these occasions without forgetting anything!

You should be interested in: How to contain the costs of the menu: 3 solutions.