How to open a kiosk on the beach

open a kiosk

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

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

First step: choosing the kiosk


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

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

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

The peculiarities of the beach kiosk

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

open a kiosk

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

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

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

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

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

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

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

Costs of a kiosk: a low-cost bar?

open a kiosk

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

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

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

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

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

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

Open a kiosk: Personal requirements

open a kiosk

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

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


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

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

Open a kiosk: bureaucratic requirements


Being an activity in all respects:

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


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

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

Read also: Food truck: Everything you need to know

What is the electronic receipt?

What is the electronic receipt? When will it be mandatory? What companies is involved? What is the lottery of the receipts?


In this article I will clarify all your doubts about the next tax changes.

In this article I will clarify all your doubts about the next developments in the tax field.

The electronic receipt is a document that is sent by e-mail. It has all the information about your order, including what you bought and when it was delivered to help keep track of who did their job well enough not only to be happy but also to be rewarded with an extra gift!

Receipts are documents that can take many forms. They are also known as proof of delivery data (POS) or electronic transaction reports, and are sent by email in most cases when you buy something online from a company’s website, for example
The receipt will provide proof to both the customer/payer who has achieved his goal with ease thanks to this purchase; but it also provides information about where all these profits go because there could be problems within the business operations if some cashier was not given the assigned shares about how much inventory should have been sold at certain points during the previously established timeframes through management meetings between owners.

Electronic receipt is a great way to keep track of who you are
The electronic receipt is a document that can be sent by e-mail to inform you of your payment.
The company will send this item after the transaction has been completed successfully and all other necessary information was accurate, including any taxes or fees levied on top of processing services such as paying cash at checkout.

What is the electronic receipt?

It is a receipt that only presents the digital format, which will be sent instantly to the Inland Revenue by electronic means.
Therefore, the customer will no longer have to keep the paper receipt, as the shopkeeper will pass his tax code in a special cash register.
The data transmitted, or the daily fees and purchases, are visible by the tax payers in their tax drawer, located on the institution’s website.

This is a receipt you can use to present your taxes. It is designed to have no physicality and will be presented instantly without ever leaving the digital space!

Therefore, the customer will no longer have to keep the paper receipt, since the shopkeeper will pass his tax code in a special register of cash.
The data transmitted, that is the daily fees and purchases, are visible by taxpayers in their tax drawer, located on the site of the institution.

Since when will the electronic tax receipt come into force?

The new tax decree linked to the 2019 Budget Law provides for the compulsory e-receipt starting from 1 July 2019.
But the measure has not yet been approved by the Council of Ministers, so there is still nothing definitive.

This new law comes after months of criticism over our outdated bureaucracy that often leads taxpayers to unnecessary delays or even worse: Lost earning opportunities because they cannot submit modules in time due to computer crashes or power outages in the taxpayer’s offices.

Who’s concerned?

The measure will affect all companies with a turnover exceeding € 400 thousand.

Subsequently, from 1 January 2020 it will apply to all other companies that carry out any activity of selling goods and services.
If the latter decide to get a digital receipt ahead of time, they can enjoy a 50% discount on new cash registers, in the form of a tax credit.

What are the other anti-evasion measures provided for?

Recently, the government announced several anti-evasion measures that are laid down in the decree. These include the transition from paper to electronic receipts and the provision of further ways to verify the taxpayers’ report on their income tax payments, including the demand that interest rates paid by individuals who receive more than one million yen (980 dollars) per year as salary or profits respectively are not less than 3% above the base rate if this exceeds 10%.

The shift from traditional methods like physical invoice delivery during business meetings was another initiative designed with the goal of catching scammers who try to avoid paying taxes by hiding money abroad where there is no no need (and often is minimal).

electronic recepit



The government will now require all taxpayers to submit their annual declarations, rather than just signing them. This way they can make sure that there are no mistakes or omissions that would lead to a measure of tax evasion!

The transition from paper to electronic receipt is only one of the government’s anti-evasion measures. In fact, the decree also provides for the following additional measures:

  1. the possibility for artisans, restaurants and merchants to send to the Inland Revenue the list of all the daily fees by electronic means, thanks to special recorders
  2. the obligatory nature of electronic invoices also towards private individuals
  3. the so-called “lottery of the receipts”, or the assignment of a code to each e-receipt that allows you to win prizes every month from 1 January 2020

Read also: Tax receipt and electronic receipt

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.

How to improve kitchen work and waiters? The handheld

Improve kitchen work and waiters. To increase the number of customers in a restaurant or bar it is necessary to guarantee a professional service in addition to the quality of food and drinks.

Improve kitchen work and waiters

Improve kitchen work and waiters
Improve kitchen work and waiters

The figure that ensures this is undoubtedly the waiter, the person who acts as a link between the needs of the customer and the kitchen or bar. Want to improve the work of waiters? If so, here are some tips. First of all, all employees should serve only one customer at a time and never two people with their backs facing each other; Also make sure that the dishes are not placed too close together because this makes it difficult for those who need access between the two lower sections to serve customers well – and finally always keep your eyes open!

Some advices

Improve kitchen work and waiters

Another tip is to keep an eye on your waiter’s posture. They must always keep their back straight and their neck even while walking! This will help them move quickly without difficulty or ask someone else if they can do something because they were too busy taking up space with their bad habits – this includes slouching, taking certain parts (like skin)looking down and so on. , so make sure you not only see but also deal with these things when you’re out in public places like bars/restaurants where there might be customers watching from afar wondering what kind.

Improve kitchen work and waiters

One way to improve a waiter’s job is for waiting staff to be better at communicating with customers. For this idea to work, it is important that waiters have good verbal skills and fluid gestures with their hands, so that they can easily interact with people while taking orders and presenting food in dishes without dropping anything!

A way restaurants can increase their profits and impact on local economies while providing better service, would be to implement strategies such as ordering at the table or the size of smaller groups to help guests customize dishes more easily without waiting longer in a station during times of crowding when there are fewer servers working than usual.


Improve kitchen work and waiters

Improve kitchen work and waiters


The figure that ensures this is without any doubt the waiter , the person who acts as a link between the needs of the customer and the kitchen or the bar counter.

The waiters work hard to make sure that customers can have fun without having a bad dining experience like mine the last time I went out with some friends who ordered drinks from a bartender across the hall instead of one closer to where we were sitting



but it is not only excellence in service; you have to pay as much attention to hospitality because every customer deserves good food served on time, no matter how many times he comes back or what venue he needs something delicious using quality ingredients sourced locally whenever possible.

Today it is one of the most important budget items in the management of a venue. . What can be done then to improve the efficiency of the waiters while simultaneously saving time and money?

Improve kitchen work and waiters

An optimal solution is the purchase of hand-held devices for ordering.

The waiter is also able to provide better assistance to customers in the choice of dishes.

Improve kitchen work and waiters

It can direct them towards the dish of the day or recommend them according to particular dietary needs.

  • To be able to speed up the work of the waiters, it is better to visit the herds: on the table or take orders.
  • When a waiter types the order, the kitchen is informed in real time. Know exactly how many orders there are for that dish, avoiding misunderstandings and optimizing production times.
  • With the use of palmtops it is consequently possible to simplify the work of the waiters who distribute the dishes in the dining room. Know exactly which dish to bring to which table should brink and which not . When a waiter passes through the room, he often collects customer requests such as bringing an extra bottle of water, oil, salt and pepper, or even simply indicating where the services are. These are frequently asked questions that go beyond those related to food and drink.
  • A handheld computer can store multiple extra requests simultaneously. Thanks to a professional PDA you can therefore improve the efficiency of the waiters by lightening their mind from the effort of having to remember so many things together.
  • In short, speeding up the work of waiters through the use of PDAs is an intelligent way to manage an activity in the restaurant business and has advantages for everyone:

1.local customers who are served better, more quickly and therefore tend to come back more often;
2.the waiters who work more concentrated and more efficiently;
3.the owner who optimizes the costs of managing his business, his resources and sees an increase in revenues in the medium term.

How digital is your restaurant? 3 elements to understand it

Between apps and social networks, the economy is increasing in digital way. And so also all commercial activities are forced to adapt. Even a restaurant can not fail to have a website, the facebook page or the instagram profile. In some cases it is also necessary to register and place your business on special platforms that can promote it and make it more easily known to the public.

A restaurant must therefore also be digital and move easily in technology, using the most appropriate tools to improve and optimize management. This is now a crucial aspect for any catering business and, if neglected, risks leading the restaurant to a safe bankruptcy.

Excluding your restaurant from the digital world is in fact anachronistic and can no longer make sense, where most purchases and bookings are made online. That’s why, if you want your business to best express all the potential and be successful, you’ll have to ask just one thing: how digital is your restaurant?

How digital is your restaurant? The key factors

To understand this, you just need to look at three main aspects that are indicative of a digitization and modernization of the activity. One of these is, for example, the presence of tablets to take orders. Now it is a reality for all restaurants, as these devices automate the process of orders.

Unlike what happened in the past, when you were forced to take orders exclusively on your own notebook, today you can in fact use these convenient digital tools that, in addition are  speeding up the process and  can also improve it.

The old method, in fact, often gave rise to confusions, errors or permissions in the orders. All this then has reflected on the quality of the service and, consequently, on the reputation of the restaurant. With tablets, however, it is possible to reduce these inconveniences, optimizing the timing and also reducing waiting times, so as to guarantee customers a pleasant and satisfying experience. So if your restaurant does not yet have these devices, you should try to provide as soon as possible.

Online restaurant reviews: find out how to improve them!

How digital is your restaurant? The importance of management

Another very important aspect is that the index of a good digitization of your business is the presence and the use of a software for managing your restaurant. It is indeed a very useful tool for any restaurant manager and will help you improve and optimize the management of your business.

One of the most comprehensive manager for restaurants  at the moment is Ristomanager. A practical and easy-to-use software that you can download on tablets and PCs and with which you can manage and control every aspect and activity of the restaurant. From the management of the tables, to the supply of the warehouse, to the management of the orders and the staff, everything will be constantly monitored and under control.

Restaurant and electronic invoice: discover all the obligations!

Using this management software, your restaurant will have no more surprises and you can plan costs, investments and all the necessary actions to improve and grow your business.

Restaurant management: discover how to improve it!

The program will also allow you to identify strengths and weaknesses, monitor performance and plan marketing strategies. You will also have the possibility to create a customer database, a real historical that you can use for your loyalty activities. In short, certainly an extra gear for your restaurant, especially in a context where digital becomes increasingly important.

And it’s not over here. To understand if your restaurant is really digital, you will also have to evaluate your presence on the web,and the existence of portals for the presentation of the activity, social profiles and any promotional platforms, such as The Fork for example. A true digital restaurant has in fact a website updated with the various menus and the right contacts,that  is also present on social networks and constantly updates their profiles. And not only that, a digital restaurant is also able to promote itself on the web by making the best use of these resources. If you want your restaurant to go digital, then consider subscribing to platforms or investing a small budget in the online sponsorship of your business.

RoDyMan, the pizza maker robot between Neapolitan and tech cuisine.

Pizza maker robot


Pizza maker robot. The ingredients of this incredible story are three: Naples, pizza and robotics. Ingredients that are  well blended, have created RoDyMan, the first robot-pizza maker.

Why pizza is so important?

Pizza was introduced to Naples by Greek immigrants who had learned to cook while working abroad; this simple meal became popular throughout southern Italy thanks to its great culture that allowed innovation and adaptation with whatever ingredients were available in every region where they lived.

Pizza was originally an easy food to prepare for those who couldn’t afford better. It is recorded that, during this period of time between 500′ and 600′, became common practice in Italy and Naples in particular because of a significant rate of poverty among the citizens of the time that led them to stuff the pizza with fantasies little elaborate such as chicken or veal; however a dish holds its fame – the “Pizzaiola” (Neapolitan). Traditionally composed mostly of flour paste and seasoned with locally grown tomatoes along with other vegetables, including mozzarella.

Pizza maker robot

It all started in the Prisma Lab, a laboratory of robotics at the Federico II University of Naples. Here is a team of engineers led by prof. Bruno Siciliano orders a pizza and has an intuition: to build a robot able to handle elastic, malleable objects. Like the pizza dough our engineers were snapping.

And beyond the pizza RoDyMan, a.k.a. “The robot pizza maker”, represents a real evolutionary stage in robotics. And not only  that because its fluid movements abandon the traditional rigidity of the robots, but also because its ability could be exploited in many other manual professions, even in healthcare (think of futuristic robot-surgeons).

Pizza maker robot

With an army of RoDyMan  can definitively take the place of human workers? The professor. Siciliano assures that  RoDyMan does not intend to replace man as much as to support him in certain activities. Not even meat-and-bone pizza makers, at present, seem to be particularly worried by RoDyMan, in fact they doubt that a sequence of robotic movements, triggered by algorithms, can replace the art of human pizza makers, born instead of emotion.

Pizza maker robot

And from that passion that seems to flow in their veins like the magma of Vesuvius. “You will not believe it but every pizza has a soul” says Gino Sorbillo, the best known pizza maker of Naples “a soul that changes from dough to dough”. And, for the moment, the queues that are miles away from its premises as well as the 150,000 employees in the catering sector hope  for Sorbillo and his fellow chefs.

Pizza maker robot

However, the age-old art of pizza seems to have been handed down to RoDyMan, whose movements are modeled on those of the pizza maker Enzo Coccia, another veteran of the sector. Sensors have been applied to the chef to transmit every movement on a screen called an avatar.

From this screen, which acts as a “mind” for RoDyMan, the robot stores them. And, as foreseen by prof. Sicilian, this year the robot pizza maker will have nothing to envy to his “colleagues” in the flesh, so much so that he can show off his skills at the Pizza Festival in May 2018. There, under the eyes of disbelieving visitors , will cook pizzas without skipping any preparation phase, starting from the dough and cooking.

Pizza maker robot

Pizza maker robot

However, how much did RoDyMan costs? The professor. Siciliano does not hide  a cost of hundreds of thousands of euros, which however has been rewarded with a loan of two million that has allowed the Prisma Lab of the University Federico II of Naples to recruit doctoral scholarship holders from universities all over the world. A beautiful trend reversal compared to Italian graduates who go abroad, which fills the prof. Sicilian and the Neapolitan university.

Read also: Making pizzaiolo: interview with Marco Stango

Ristomanager Statistics to monitor activity

Ristomanager Statistics. The new installation  of our blog will treat the function of the Statistics of Ristomanager, the best method to monitor the results of your activity. Thanks to its powerful filters, you will be able to know the trends of sales even from  a single table, in a precise period.

ristomanager statistics

Ristomanager statistics. The new episode of our vlog will deal with the function of Ristomanager Statistics. This is the best method to monitor the activity of your restaurant. Thanks to its powerful filters, you will be able to know in detail the sales trend of even a single table. And also you can do it in a specific period.

Ristomanager Statistics.
You need an easy way for your staff and customers to see how successful it is, so that their efforts towards the same goal are more effective! This is where control statistics come into play – being able to recognize statistical trends helps everyone, from managers to waiters, to understand exactly how each activity is going according to business objectives, as well as providing valuable feedback on potential areas that need improvement or growth opportunities within a given business model.

Ristomanager Statistics are critical to understand the strengths and risks of your business.

Ristomanager Statistics.

What immediately jumps to the eye when you view the Statistics of Ristomanager, is the completion of the data, which are displayed in a table of clear reading and easy consultation, accompanied in the lower part, by a graph with the trend of sales of a given period, which you can decide before generating the statistics.

Statistics of Ristomanager



The key to success for your restaurant is not only checking statistics, but also paying attention and monitoring what is happening.
Are you curious about how well people are enjoying food? Check out some of these statistics!

1) If customers order more than 30 minutes before closing time, they will get significantly cheaper prices – up to 60% at midnight against 11 pm

2) Seating capacity should be around 48-50 if you want low employee turnover

ristomanager statistics


The Ristomanager statistics allow you to filter data in various ways: you can first choose the type of “Sales” you want to consult, or “Fast Cash” or “Ordinations”, filter sales for a single table (option not available if you choose sales from “Cassa Veloce”), or consult those of a specific “Year”.

It is also possible to establish that the trend should follow the chart below, so you can know the sales of a whole year (previously selected from the appropriate menu) divided by month, or those of a specific month  which are selected  from the menu that appears choosing the ” “>” Monthly “trend.

All these filters can be easily combined, allowing you to know every detail of your business, for example getting to know the sales and even what was ordered by a hypothetical table called “Fantasia” in a single day of March 2015 .

You can finally choose the type of graph between “Histogram” and “Linear” depending on which you find easier to understand much better . Next to the graph, you will see a list of sales broken down by Months (if you have chosen the “Annual” Trend) or by Days (by choosing the “Monthly” Trend) with the total sales for that period.

In the blog you will find all this information along with many others, so we suggest you to take a look at it by clicking on the image in this same article.

Wishing you a good view, we will meet you at the next episode of our blog!

Read also: Ristomanager: software that manages restaurant reservations

Food Tech: over 40 percent of restaurant reservations are made online

Food Tech. The Internet now has  become an integral part of the world of catering, and you can be sure that this medium will be increasingly growing, especially if we look at the forecasts for the next few years; the online channel will win the race against the phone, as a means of making restaurant reservations.

food tech


The world of catering is constantly evolving, even when it comes to accept and adapting the  new trends to receive bookings. A few years ago the situation seemed unthinkable, however,  the digital world has imposed itself in restaurants, so that now you can not pretend anything anymore.

With the growth of the Internet, it has become an integral part of this world. Not only do you need a good website, but also search engine optimization (SEO) so that customers can find your restaurant when they search online or on social media sites like Yelp!

The online channel will win the race against the phone, as the optimal means to make reservations at restaurants. Food tech and online restaurant reservations promise very satisfactory results in terms of functionality and success of the services.

Most don’t think about how important it is to stay up to date when running your business; however you should never underestimate what might happen along the line, Because soon new technology comes out of nowhere changing everything we know today, including customer expectations, which often leads brands to be too cautious rather than innovative.

A few years ago the situation seemed unthinkable, but, little by little, the digital world has imposed itself in restaurants, so much so that you can no longer ignore it.

40% of restaurant reservations are received online, from dedicated platforms or directly from their site.

Food Tech

In the world of food technology, a new frontier has been inextricably linked to the consumption and preparation of our favorite dishes. The process by which we transform raw ingredients into a meal could meet some challenges that historically have only hindered chefs before them: automation!

The technology industry is becoming increasingly popular for its ability to automate tasks usually performed by humans such as cooking meals or operating machinery.

Food tech

The new frontier of food management is food tech. There are many different types of devices, apps, and programs that can be used to help people eat better or resist temptation when they’re hungry – all at your fingertips!

The Fork study has very relevant information for restaurants, which allow you to get a taste of how restaurateur’s confidence in online booking systems continues to grow every year. The convenience, speed or simply the strength of the habit of doing business via internet are just some of the reasons that have given great impact to the growth of restaurant reservations wich are made online and have made sure that you reach certain percentages.

However, the phone still continues to have a certain importance, so much so that still 52% of the restaurants that participated in this study prefer to receive reservations by phone, compared to 30% for receiving reservations, via online requests.

Food tech

Nearly half of the respondents believe that online reservations for their restaurants have increased by 25% last year, which is a very good thing considering current industry data. Restorers’ confidence in online restaurant reservation systems has also grown; in this regard, 60% of respondents said they were satisfied with the services that offer web-based bookings and 22% consider it a good way to retain their customers.

Food tech

The advantages of such a service are easily identifiable. Just think that, thanks to this type of possibility you can save time to customers. The latter will have the opportunity to go to the restaurant directly at the time when their table will be free. For this reason, online bookings make the service of a restaurant more satisfying and promise more job opportunities.

Restaurants are increasingly turning to online booking systems to give customers a more streamlined experience. The importance of such an automated system cannot be underestimated, as it has reduced waiting times and increased customer satisfaction rates by up to 40%!

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

Some annoying problems in running a restaurant

Among the most widespread entrepreneurial activities in our country, it is easy to imagine that the most numerous are those  dedicated to Food & Beverage. Less easy is finding that local that has achieved success and has been able to maintain it over the years.

Problems in running a restaurant

Problems in running a restaurant. Speaking for  the management of a restaurant, in fact, there are many errors and problems that are commonly encountered. Moreover, it is often believed to be rather acting in the interest of one’s own business. Do we give an example?

Talking about the management of a restaurant, in fact, there are many errors and problems that are commonly encountered. In addition, you often think you are acting in the interests of your business. Let’s take an example?

Problems in running a restaurant

The catering industry is a difficult sector in which to succeed. There are so many things that can go wrong and be disastrous, but there are some common mistakes restaurants tend to make that could make them inefficient or unprofitable.

Misalignment between front-of-house work (FOH) tasks such as hospitality /front desk service versus back-of-house functions such as cooking food for customers who don’t order online; even FOH employees do not always know exactly what their responsibilities are when it comes to clock time out Make sure that the staff has everything you need at hand at all times, including utensils and work gloves when preparing meals, because if anything ever happens you want these basic items accessible quickly without having too much delay.

Problem # 1: A menu for all tastes, is it OK or not?

Problems in running a restaurant

No. To present a menu of pages and pages, with dishes that are meant to satisfy the taste of any customer, sit at the table, it’s wrong. Or anyway, we need to differentiate. This solution could work, even if relatively, in a purely tourist destination; there it will be possible to find the customer who wants the hamburger and what the sushi wants, and to think to satisfy them both.

Problems in running a restaurant

The trend of recent times shows, however, that in order to retain customer loyalty, it is better to specialize on a particular proposal (whether it is sea food, traditional local recipes, mountain dishes and so on); customers, tourists included, are often demanding, looking for excellence or typicality; better to be experts in that proposal that with so many dishes to choose from and mediocre in quality. It also goes to the identity of the place, so …

Problem n.2: having an “anonymous” place

Problems in running a restaurant

When managing a restaurant, remember that the eye wants its part. Therefore, as well as good food, to retain the customer must be welcomed in an environment that has its own character. The decoration, the details, the colors, are important to create the right atmosphere that accompanies your dishes, and they must be in line with your proposal. Creating an inhospitable environment can drive away the customer as much as finding a hair on the plate.

Problem # 3: … and the competition?

Problems in running a restaurant

Problems in running a restaurant

As already mentioned, the premises like (restaurants, pizzerias, pubs) are many and one can not fail to take into account their presence and offer. Monitoring competition, on the other hand, serves on several fronts: see what works or what does not in your sector; what are their strengths or weaknesses, and therefore how to improve their service, and so on.

Problems in running a restaurant

It also serves to stay alert and never gain excessive security about your business. Being sure to have reached a certain standard, it ends up limiting the initiatives (activities, improvements, marketing strategies etc.) and making the business run aground.

Problem # 4: how can I keep up with the times?

Keeping up with the times today, in managing a restaurant, also means being social. It should not be overlooked that part of marketing that binds, in fact, to digital tools.

It also means using support technologies in the management of your premises: there are software that can manage reservations, keep the warehouse under control and much more, speeding up and automating some processes. The use of these technologies, which in fact simplify the work of restaurateurs and others, improves the quality of service in terms of speed and accuracy. As? Do you think you can do everything yourself?

Problem # 5: Are you the business owner or is it the business you own?

Problems in running a restaurant

In managing a restaurant, the owner often feels compelled to perform an endless series of tasks on his own. We find it so to welcome customers, take orders, check the kitchen, prepare the bill, give change to the checkout, check the goods and much more.

This is also a management error: an overload of work and responsibility that damages the quality of the relationship with customers and with those who work with you.

Learn to delegate and enjoy your time and the fruits of your work more. Choose competent staff and make use of technology help.

A suggestion? Discover the advantages of RISTOMANAGER, the perfect management software for every restaurant owner. Download the trial version for free. Find it here
https://ristomanager.it/scarica.html

Read also: Ristomanager: software that manages restaurant reservations

The 2019 food trends: let’s see them together

Food trends. As with fashion trends, here are the 2019 food trends. We have a return to the simple and genuine ingredients belonging to the authentic Mediterranean diet but also influences from the rest of the world.

Catering formats, communication trends and digital marketing.
In 2019 the trend has been an increase in spending on meals out (breakfast, lunch, dinner, apericena but also take away).

Food trends



The catering sector is one of the most innovative. It is a sector increasingly conditioned by fashion. Speed and comfort characterize the demand for functional meals in conjunction with the possibility of socializing with convivial meals.

The world of social media is becoming increasingly important. The offer lends itself increasingly to the aesthetic side, conveying it through photos and videos.

Catering and technology
Catering

Technology helps to improve the effectiveness of business management: self ordering systems, mobile payments and much more have changed the way companies propose themselves.

People book the table through the internet or app.



Attention to the environment and solutions with low environmental impact have become important values for the consumer.

There is the search for healthy foods and the need for transparency on the origin of products and their use.

Finally, the growth of street food continues.

Food trends

The Instagram presence of restaurants
There is a growing need to promote themselves through this social media to present their image, philosophy in the kitchen, location and atmosphere.

Education in narrative strategy with the right visual and verbal language is necessary to create and transmit a strong and distinctive identity.

Influencer marketing to be told.
The myriad of influencers who eat, photograph, post and tell their customers create a digital word of mouth.

Storytelling acquires a more authentic, loyal and, above all, credible aspect.

Sustainable catering and no to waste!
The “disposable” is definitely dead. The identification of alternative solutions to build objects that do not damage the environment and educate to act sustainably is the future. Hopefully, not too far.

The costs are still high but with the commitment and participation of all this problem can be scaled down and solved.

Reviews

food trends


Word of mouth will continue to exist but it now looks different. Using technology to your advantage you can:

Analyze the data to understand the progress of your business, whether the customer has been satisfied and how he has known the restaurant.
Relate to the customer in an innovative way using digital platforms and not only.
These were some of the trends this year. Who knows what next year will bring.

Yogurt and fermented foods

Probiotic foods will be on the rise. From breakfasts to savory recipes alongside salmon and vegetables.

  • Foods of Asian origin such as kombucha, a particular fermented tea,
  • kimchi, a typical Korean recipe
  • and miso, a soup in Japanese cuisine.

Seeds

After goji berries and chia seeds, the seeds will increasingly come into common use among sweet and savory dishes.

From sushi to the most unknown and delicious Filipino dishes, our tables will be colored with unusual, spicy, light and very tasty foods.

Black food

All those dishes colored black with food or natural dyes such as charcoal and cuttlefish black are at the center of the trend also on Instagram.

Kasha

The “alternative” products to the grain like the Kasha, a Russian porridge composed of various types of cereals are getting the better. Also due to the general trend towards gluten-free products.

Seaweed

We are used to seeing them in sushi rolls, or in ramen. It is used in doughs, in broth or to flavor salads and cold snacks.


A pseudocereal among the oldest in the world, typical of pre-Columbian peoples.

Chickpeas

Chickpeas are super transversal in the kitchen and are now used as a base for the preparation of innumerable dishes.