Food Tech Archives - Ristomanager

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.

Food trends: Influences from the rest of the world

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.

Food trends: Amaranth

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.

Instagram and catering: changes and strategic use

Instagram and catering: In the past, nobody would have taken a photo of the dishes in a restaurant. Nowadays, instead, sharing one’s experience is a very normal thing. The change is tangible, especially in catering marketing. The strength of a beautiful image on instagram now makes the difference. The simple and trusted word-of-mouth changed dynamics.

The customer is attracted by a photo on instagram, to then eventually make a reservation. When he is at the restaurant, he will share his experience and someone else will look for the restaurant. Instagram is our new word-of-mouth.

A restaurant therefore needs an attractive profile to attract users. Attention must be focused on dishes, decorations and services.

Modern customers are more interested in ingredients, nutritional values, presentation and, of course, flavor. The gastronomic world has become a family environment.
Instagram allows you to have direct contact with potential customers, fascinated by everyday chefs.

Instagram and catering: you want to experiment

Instagram and catering

Customers increasingly want to open up to new gastronomic experiences. .
This allows restaurants more freedom, versatility and innovation. All of this contributes to increasing profits. they innovate and allow them to create new ways to increase their profits.

The restaurants are increasingly taking care of their presentations in order to have the best possible rendering in photos. The dishes become very colorful and are most appreciated in the instagram and catering world.

When we talk about recipes then, we are always looking for the last trend to insert in our menu. Even more if it is about satisfying both the millennials and the generation, born and raised in the world of digital sharing. They simply want to be surprised and then surprise their followers.

Looking for the most beautiful space

Instagram and catering

Changing decoration and lighting, one seeks to conform to the visual codes of the social platform. Bright and natural materials, stone, marble, wood, luminous metals, colorful tableware, lamps with diffused light. The idea is to create wonder with beauty and originality.

Marketing for everyone

Instagram and catering

Any company that tries to make its way into the chaotic world of digital advertising can carry out advertising campaigns, with a reasonable investment. Gastronomic and media influencers can also help small and medium businesses. Advertising in this way becomes more democratic and affordable for everyone.

There are very positive prospects and restaurants should definitely invest in this type of advertising.

Instagram and catering

This photographic social network allows us to find inspiration and feed our passions through images. It also allows us to establish contacts with people who share our passion. When used in business, it is easy to see positive effects and increase customers.

Restaurants, pubs, pizzerias and pastry shops use this platform to advertise themselves. A company or an individual who publishes content will have innumerable possibilities to attract followers who have a particular preference for the sector of competence of the user who published the content.

Instagram and catering: using it in the best way to attract customers

The sectors that have greater visibility on instagram are fashion, beauty, sport, fashion, travel and of course food.

Let’s see some interesting data: First we want to give you some data that makes you think:

97% of liquor brands sell on Instagram;
58% of food enthusiasts on Instagram have a keen interest in cooking, and restaurants;
36% are more encouraged to try new things thanks to Instagram.

Instagram and catering

Images and videos on the web are like sirens for Ulysses. Include curiosity and desire.

If you have a restaurant, focus on the best you have to offer and share it. Make your followers participate and communicate the essence of your restaurant but also who you are!

First, an instagram business page is a must if you plan to sponsor your business

Later you will have to take into account that even before obviously offering good food, you have to offer an experience that your customers will love to live, relive and share. Make them participate in the news you want to implement in your business and in the kitchen and always be transparent.

You will have to pay attention to some things in particular:

presents the place where the restaurant is located;
introduce your staff;
allow users to see the environment in which you work;
communicates the atmosphere and creates relationships of esteem and trust.

Instagram and catering: photography

Instagram and catering

Try to follow these tips to always have beautiful and appealing content:

don’t take photos directly from Instagram: shoot from the phone, if you don’t have a professional camera;
no to too distant or small;
images must be symmetrical;
use dievrse angles;
use photo editing app:
shoots without flash and with possibly natural light (not with light in the restaurant);
keep the same style for all the photos.

For the format, the size of Instagram images are:

horizontal 1080 x 566 pixels;
vertical 1080 x 1350;
1: 1 square with dimensions 1080 x 1080.

What to do to promote your restaurant?

uses Instagram Stories
create Pic Contest on Instagram where you reward users who post the best photos;
propose special offers;
encourage your customers to post selfies by tagging your restaurant;
creates events;
get in touch with Blogger, Food blogger offering them free meals in exchange for good publicity;
contact Influencer;
uses Instagram listings;
Enter the right hashtag Instagram food.

Hashtags are important for gaining visibility and attracting audiences that are part of your target audience.

You have a limit of 30 hashtags, but Instagram rewards consistency with the content, so better few but good.

What hashtags to use?

Enter hashtags that highlight the territory and local products.
Use the hashtags that allow you to reach your ideal target
Don’t forget the hashtag trend topic, that is the hashtags you want in the food but don’t overdo it.
Choose hashtag with various capacities: for example some that have a range from 1 to 5 million posts, other hashtags with 100 thousand per million, then again hashtag with posts under 100 thousand. The important thing is to be consistent.

But what is the most famous hashtag for restaurants?

The foodporn that is the most popular hashtag ever. The exploration of Instagram is based precisely on the hashtag search for thematic photographs. Therefore it is essential to choose the right hashtags, to make your way through the social network of images.

How to open a kiosk on the beach

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?

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:

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

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

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

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).

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:

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
the obligatory nature of electronic invoices also towards private individuals
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

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

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.

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.