Ristomanager: the benefits of quality software

There is no doubt that one of the working sectors, which works most at this historic moment, especially in Italy, is that of catering and therefore more and more often many entrepreneurs decide to embark on the complex adventure of opening a restaurant. Obviously, the management of a restaurant is not easy under many points of view, such as the economic and fiscal, but even the difficulties from an organizational point of view should not be underestimated, especially if the place is very large and frequented. .

Fortunately, technology is often a great help and support in organizing daily work. An emblematic example is represented by software for catering, which are now becoming of fundamental importance from the point of view of the optimization of work processes, as they allow to speed up those daily operations, which usually take place manually, and consequently reduce considerably the margin of error.

From this point of view ristomanager represents an instrument of remarkable quality and great effectiveness, by virtue of its many services and above all for its simplicity of use, which makes it suitable for everyone and therefore also for those who are not very practical with technology.

The advantages of having Ristomanager

There are countless advantages of having ristomanager for the management of your restaurant business. Let’s see them together. A really important service is the function of the statistics of your activity. In fact, often one of the difficulties for those who run his restaurant has to do with analyzing the results of their business. But thanks to ristomanager and its statistics you will know every single piece of data useful to monitor your work.

Another important element of this innovative software concerns the management of products and tables, which if done manually becomes very complicated and with large percentages of error. Through our software for the products, you can accurately set the quantities available for each item. Instead of the tables, you can download on your tablet the fantastic app of ristomanager, useful to see the situation of your tables, in real time.

The various versions of Ristomanager

If you connect to our site you will benefit from various options to start using our fantastic software. In fact you can choose to download the free version of ristomanager, which will allow you to experience the service up to 500 orders. If you will satisfy the software, you can choose between the Professional and Advanced versions, with which you will be able to make a qualitative leap in your work of managing the restaurant business.

 

The service of the two versions have similar characteristics, that is one year, no advertising banner and free assistance for one year from our technical sector. The Advanced version, however, has a big plus plus that is the great possibility of connecting an unlimited number of tablets to a single installation.

You just have to put aside your perplexities and your doubts and try ristomanager!

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


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.

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).

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. 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.

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.

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.

Ristomanager Statistics to monitor activity

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

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.


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!

Ristomanager: how to insert photos of products.

Welcome back to the usual appointment with our Vlog by Ristomanager, focused this time on a particular aspect of the management of products and dishes within the software, namely the insertion of images of the products, to facilitate the functions of Cassa Fast and inclusion in the orders.

Let’s find out how to make the most of the opportunity to insert our images of the products that will accompany our dishes

As we have already mentioned previously in Vlog number 7, in which we have dealt with product placement, in Ristomanager it is possible to assign a specific image for each product, regardless of its Type (which as said are Warehouse or Dish). This function proves extremely useful for the immediate recognition of the various products inside the Cassa Veloce, a mode specifically designed for take-away service, but also useful in bars for ordering consumer products or why not, for example in the case where offer a list of the different cocktails available.


You can easily assign an image to the products, both in the moment in which they are created through the function dedicated to this purpose, and add them later to existing products; in this second case, simply access the product management function starting from the main interface and then modify the product or dish of your interest, then view the “Images” tab, within which you will have two comfortable options for assigning the image to the product.

The first option allows you to select one of the images already present in Ristomanager, with a wide selection of images divided into product categories and dishes, but you can also in any case choose images of your liking, carefully selected by yourself.

You can find more information, among other things easier to use, in the Vlog number 7, or you can always see our Official Guide, as always at the address:

 

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

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.


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.

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

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.

 

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.

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.

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?

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

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.

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

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?

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.

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?

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

Ristomanager: the importance of software for restaurants

The modern catering sector has to deal with an increasingly numerous and demanding clientele, especially in terms of speed and quality of service. Software for restaurants respond at least in a part to this type of needs, providing an effective solution in all phases of everyday activity.

For example, think of Ristomanager, one of the latest software for restaurants out on the market, the result of the experience gained by Arkosoft in almost ten years of activity, in the information technology sector oriented to companies.

Ristomanager takes advantage of the latest news and information technologies; for example, the room staff uses the tablets with an Android operating system to manage the commands that are updated automatically and in real time on the pc  server on which you manage the Map of Tables.


Practically all staff, whether room ,  designated to the case, will know which tables are occupied, existing bookings, orders in progress and what have been processed, while the orders come directly to the kitchens or their departments, even for those activities that have different cooking plans, arranged away from the main kitchen, such as pizzerias, bars.

This is because the software offers the possibility to assign different printers for different products; all you need to do is simply configure the process to add all the necessary printers, and each time a new product is created, one of the printers can be assigned.

All thanks to a wireless network, connected to the main computer called Server that manages all the activity, from the hall to the kitchens, up to the warehouse with all the stocks.

Speaking of the Warehouse, we all know how important it is always to know the status of food stocks; it will be possible to insert both “in stock” products and “real” dishes, that the “ingredients” of each of them. To avoid confusion, this software for restaurants allows you to operate safely on the warehouse, blocking the execution, modification and creation of new orders during its use.

Ristomanager was born as a software for restaurants and pizzerias, but can be used by any activity in the sector, such as takeaways, bars or pubs, thanks to the possibility of using the “Cassa Veloce” function, specially designed for all take-away activities.