Menu holders: Your business card!

The menu holders allows you to outline your offer, the target of your clientele and the type of restaurant.

The menu holders is the first thing that comes to the customer. Choosing the cover is fundamental.

Why you choose to use a menu holders


The menu holders is a communication and marketing tool.

The materials, the aesthetic effect, and the cover are features that enhance your dishes.

A nice menu holders triggers a positive predisposition in the customer.

The A4 is ideal for exposition clarity, but the other formats are not to be discarded, such as the square or the horizontal or the vertical A4 medium.
Let’s not forget the very classic two doors. A beautiful chalk-colored paper, parchment complete the whole.

Each restaurant has its own menu holders

Whatever the style or theme of your venue, you will certainly find the menu holder that will satisfy your taste.

  • Menu holders in faux leather, soft to the touch, will robust communicate elegance.
  • If you have a simple menu, you can opt for a solution not too elaborate with colors and materials of nature.
  • Don’t betray your style for economy. Leather is a versatile and elegant material.
  • If you want to be original, Wood is the material for you. Alternatively, fabrics can give special effects, such as jute or felt.
  • In Take and Away, you generally opt for plastic. The advantage is the economic cost and cleanliness.
  • The menu holder must be practical and not bulky.


The prices of the restaurant menu holders

There are menu booklets with a cost of up to fifteen euros. An average price is 5-7 euros for a class menu.

The more special are the materials , the more the price goes up. Customization is also important for the restaurant’s identity. Not just the name but also the logo or some quotation.

Set of fixed menus for indoor and outdoor use

The menu holders of the vaults is also exposed to the outside or to the entrance. Tourist restaurants or fixed-price restaurants use bulletin boards or indoor and outdoor menus.

The indoor menu holders are more precious and elegant blending in with the furnishings of the room.

The outdoor ones must be solid, functional and safe. Aluminum plastic and wood are the most used materials.

Conclusion

Absolutely avoid the printed menu but correct by hand, dirty or ruined. The customer will attribute everything to a lack of attention and superficiality.

Rely on those who have graphic, communication and marketing skills, or specialized sites with pre-composed models.

Kitchen equipments: What do you absolutely need?

Kitchen utensils: what are the essentials?

How to choose kitchen equipment:

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

Knife set

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

Italian cuisine abroad: get ready to shiver!

Is it to joke or maybe not? We know. Generally our palate is definitely a little too fine just to allow us to imagine changes to our most sacred holy recipes. We do not tolerate alterations and many times we also collide with each other because my grandmother’s recipe is not the same as your grandmother’s. So try to figure out what our reaction to the alteration of our beloved Italian cuisine abroad might be.

Italian cuisine abroad

Drink cappuccino practically during any meal

The stranger sips cappuccino with spaghetti. A fairly common belief sees us Italians always drinking cappuccino. Obviously, for us, milk is something exclusively for breakfast!

Pasta and risotto as side dishes

Abroad the pasta is ordered accompanied by the salad while, for us, the pasta is a first course and the salad a side dish. The combination is alarming!

Ketchup on pasta, why?

Ketchup is used as a condiment on pasta, sometimes also together with mayonnaise. The real pasta with tomato is only the product of the union perfumed with fresh tomatoes and basil.

Condiments in pasta water

Many foreign restaurants, having no idea how to prepare pasta, use the pre-cooked one. Sometimes it is seasoned directly in the cooking water. What a pain! Furthermore, there is a common belief that adding oil during cooking prevents it from sticking to the bottom … er, no!

Pizza

Pepperoni is a pizza with famous salami abroad and above all in the States. The confusion is dictated by the assonance with our poor peppers.

The “fettuccine Alfredo”

The fettuccine Alfredo is another “Italian” dish very famous in the United States but in Italy it is very little known. They are egg fettuccine, with butter and Parmesan cheese.

Here are some strange uses and modifications of our Italian cuisine abroad.

Buffet and All you can eat at dinners: What are they?

The all you can eat formula of buffet dinners or eats everything you can, from America has spread everywhere.

You can think of it as a fixed price menu with no limits to what you can put on your plate.

But it works?

This method is a mockery of the emotional factor that arouses in customers because obviously people can only eat up to a certain amount of food.

These clubs compete with the trattorie and try to attract customers with an accessible account. To do this, however, you need to be personal and focus on the buffet service.

Using fantasy with the all you can eat strategy is the key:

  • A set menu of over 10 courses so you won’t have any surprises at the cash desk.
  • Limitation of the cost of the raw material.
  • Extended surface
  • Let us never forget that for good buffet dinners, promoting is essential in order to obtain a large clientele.
  • The price decision must be carefully thought out based on the area in which you are located.

Buffet dinners: Giropizza

The “giropizza” offers pizza at will, served at the table and with the possibility of tasting from the simplest pizzas like the Margherita to more complicated and imaginative recipes with fish, salami, avocado, stracciatella, pistachio creams, walnuts and many other ingredients that they will make your customers mouth water. Instead of bringing to the table a single pizza at a time, the waiters could offer slices already cut.

The pizza is excellent for all-you-can-eat buffet dinners, given the very low cost of raw materials.

Dinners Cold buffet, dessert buffet: how many types of buffets exist?

There are general rules, but each type of buffet has its own characteristics.

If we think of weddings we realize that usually a salty buffet is prepared with appetizers and at the end of the evening there is a nice dessert buffet. In the evening, a buffet is served for Happy Hour. We also think about coffee breaks during a conference.

The savory or sweet buffets that you find them a little everywhere.

Cold buffet

Before you start, you must have a clear idea of ​​what you want to do and how to organize it.

Want to make a cold dinner buffet? You will need to provide an adequate menu.

With a Latin American party can you have fun with music and decorations? The buffet will have a South American theme: tapas, avocado salad and palm hearts, scallops in banana leaves, baked cassava …

  • Try some special dishes: empanadas, falafel, tabulé, fish pie
  • remember to make vegan or vegetarian recipes

Buffet desserts

In summer you prefer cold cakes without cooking and spoon desserts. Coffee semifreddo without eggs usually likes a lot or you propose a semifreddo zuccotto flavored with brandy.

Subdivide by quality: on the one hand the cakes already divided into portions, on the other the pastries with creams and then the corner of dry pastries.

Savory snacks

To make people easier, create themed tables:

  • sandwiches
  • Salads, cold side dishes and vegetables
  • Each table has a theme.

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.

Happy hour: how to organize a good aperitif ?

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

  • Pasta and omelettes, crushed
  • Pizza and puccie
  • Barley, spelled, rice
  • Frying
  • Focaccine, focaccine, sandwiches, croutons, bruschetta


Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

  • Cocktail
  • Ready to drink
  • soft drinks
  • Wines
  • Beers

But what are the most popular and requested aperitifs in the bar?

  • spritzer
  • Mojito
  • Caipirinha
  • Long island ice tea
  • Moscow mule
  • Martini
  • Manhattan
  • Bloody Mary
  • Margarita


However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

WHAT CHANGES SHOULD BE MADE IN THE ORDER IN PIZZERIA

In pizzeria the fundamental product is pizza. Flour, mozzarella and tomato are the basic ingredients but also the main sources of food intolerances. Yeast and leavening times also play an important role.

MANAGING INTOLERANCES: enhancing the flours available and paying attention to the health of the intolerant or diabetic client, as well as to lactose or other foods.
Choosing pizza flour is a complicated process. Each type of flour has a strength, a W factor, which determines its elasticity. The greater the number, the more elastic the dough will be.

LEAVENING TIMES AND TYPES OF YEAST If the pizzeria has a long yeast from 48 to 72 hours it is an added value.

The dough must follow its own leavening times. Do you know the classic stomach swelling after eating pizza?

Indicates poor leavening: it follows that the mixture, unfortunately, will continue to rise in your stomach. Even the temperature of the place and the humidity present. Moisture will not make it rise properly.

RECOMMEND THE INDECICES bring them not to be influenced but to identify their own preferences by listing two possibilities and perhaps propose the pizza of the place.
KNOWING HOW TO LISTEN AND WRITE THE NEEDS how to bring a dish after or before another, cooking times, additions.

Vegan or vegetarian menu: here are some ideas

According to data from Eurispes, or the Italian Research Institute, in 2018 7 percent of Italians declare themselves vegan or vegetarian.
The data that interests us most is that 55 percent of respondents said they were in trouble when they had to eat in a bar or restaurant.
So, if you decide to include a special vegan or vegetarian menu for these categories of people, you would gain a significant competitive advantage over your local competitors.

So let’s see some vegan proposals, from appetizers to desserts.

Appetizers

1.Vegan puff pastry baskets stuffed with mushrooms and rocket
They are crispy caskets of phyllo dough stuffed with mushrooms and rocket, flavored with rice cream, food yeast and nuts. The filling is very easy to prepare!

2. Hummus in a carriage with black cabbage
It is a hummus, or a sauce traditionally made from chickpea paste, wrapped between two slices of bread together with the black, breaded and fried cabbage.

3. Fig and savory rocket tart
Imagine sweet and soft figs on a crunchy slice of bread, stuffed with a tasty tofu cream with rocket and capers. The peculiarity of the taste of this dish is the contrast between sweet and savory.

First dishes

  1. Vegan noodles
    Perfect for those who want to combine tradition at the table and healthy choices.
  2. Miso soup
    Composed of a broth, flavored with wakame seaweed and miso, a condiment made from soybeans and other cereals, such as barley or rice, fermented through the action of a particular mushroom.
  3. Mushroom gnocchi
    They are made with lots of potatoes and little flour. They will be tasty, soft and will fill you a lot without weighing you down.

Second courses

  1. Tofu meatballs, dried tomatoes and olives
    These tofu balls are a concentrate of herbs and aromas typical of the Mediterranean.
  2. Savory pie with carrot cream
    It is a tasty recipe that is suitable to be served at any occasion.
  3. Chickpea, oat and spinach burger
    Ideal to be consumed in a single dish with cereals and some chips or in the more classic versions: in a sandwich with vegan mayonnaise and lots of tasty vegetables.

Desserts

  1. Vegan biscuits with chocolate chips
    They are the classic American “biscuits” but without butter, which makes them lighter.
  2. Pumpkin cheesecake
    Perfect in the autumn period. Vegan cheese is used.
  3. Vegan chocolate cake
    Choose cocoa bitter and fair trade, organic flour, extra virgin olive oil or corn oil, sugar can be substituted with fructose or stevia, butter with vegetable margarine, milk with soy milk, almond milk or rice, you can also use sourdough or cream of tartar instead of baking powder.

Drinks

  1. Spicy Caffelatte
    It is a mixture based on soy milk and cinnamon.
  2. Strawberry milkshake
    Very easy: just use millet or almond milk.
  3. Creamy limoncello
    Excellent digestive, based on soy milk with vanilla.

Finished the complete menu for your new vegan customers!

How to determine the price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish. The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

Food Cost: other economic indicators
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”. The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

Takeout containers: towards the prohibition of plastics in 2021

The war on disposable plastic objects for the European Parliament pushes the search for biodegradable materials to be included in their warehouse and replace them with their stocks.

Starting in 2021, the sale of disposable plastic items, such as cutlery, cotton sticks for cleaning ears, dishes, straws, drink mixers (coffee stirrers or cocktail sticks) should be prohibited in the EU; sticks for balloons.

MEPs added fast-food containers made of expanded polystyrene and oxy-degradable plastic articles (such as bags or packaging) to the list of prohibited plastics proposed by the Commission. The Eurocamera also declares war on cigarette butts containing plastic, whose quantity in waste must be reduced by 50% by 2025 and by 80% by 2030, with tobacco producers called to bear the costs of processing and collection, including transport.
The same applies to producers of fishing gears containing plastics, which will contribute to achie a recycle target set at least 15% by 2025.

Furthermore, Member States should ensure that at least 50% of fishing gears contain lost or abandoned plastics that  are collected each year.

The EU countries will also have to reduce the consumption of plastic products for which there are no alternatives (single-use boxes for hamburgers and sandwiches and food containers for fruits and vegetables, desserts or ice-creams) of 25% by 2025.

Other plastics, such as beverage bottles, must be collected separately and recycled 90% by 2025.

The rapporteur of the report, the Belgian Liberal Frederique Ries, intends to open negotiations with the Council in November.

For the transport of cold foods, IngeoTM (P.L.A.) containers are available, for hot food containers with hinged lid in cellulose pulp, both in the mono-compartment version and in the two- and three-compartment versions.

For hot foods there are containers with hinged lid in cellulose pulp made of cardboard coated with a Mater-Bi film.

All we have to do is adapt the stock to the take-away containers in biodegradable materials and insert them into the products to be purchased in our management program.