The 2019 food trends: let’s see them together

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.

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

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

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

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.

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.

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


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!

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.
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

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

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.

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.

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.

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?

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

THE ART OF TAKING THE COMMANDS: 4 TIPS

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.

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.

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

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.

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.

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.

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

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.

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.

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?

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.

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.

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!