Vegan or vegetarian menu: here are some ideas

Vegan or vegetarian. 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.

Being vegetarian or vegan can be difficult at times. But it is important to make sure that your menu is suitable for this specific customer base, because they have their own needs that must be taken into account when going out to eat!
The problem of not including these groups of people in what is offered could mean losing an advantage over competitors who offer them options – so keep checking here from time to time, We will continue to update all our followers on new incoming dishes.

Vegan or vegetarian

If you are looking to create an exclusive menu for those who eat vegan or vegetarian, there is something that could help you. If other restaurants in your area can’t provide these options and do them their own way instead of using generic meat substitutes like chunks of soy bacon on toast, then they will be at a disadvantage in competing against you, since many people today attach great importance to animal rights.

If you are trying to attract a certain clientele, it is not enough to offer them food and drink. You will need an exclusive menu that specifically meets their needs – whether or not these people eat meat! For example: If your target market is vegan/vegetarian, then try serving dishes with creative vegan ingredients like seitan.

To take the competitive edge of your industry, you should consider adding more plant-based options to specifically cater to those who don’t eat meat. The question is there and with so many people converting it’s no wonder restaurants are jumping on board!

Vegan or vegetarian

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

Here are some tips to help you get the most out of your vegan or vegetarian menu restaurant experience:
Include alternatives for meat eaters in each dish so that they can try something new. Use spices that everyone will like, such as cayenne pepper instead of beef broth, to spice up soups and sauces without the added heavy flavor being too strong. Also, make dishes lighter by using watery vegetables like cucumbers rather than greasy ones (and burgers). Ask politely when people object how much milk/egg products should be included.

Appetizers Vegan or vegetarian

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

Vegan or vegetarian

  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

Vegan or vegetarian

  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.


Vegan or vegetarian

  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.


Vegan or vegetarian

  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!

Read also: Recipes based on melon: first course, second course and dessert.

How to determine the price of food and drink

The price of food and drink must be well thought out.

The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!

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 price of food and drink

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 price of food and drink

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 price of food and drink

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.

The price of food and drink

Food Cost: other economic indicators

The price of food and drink
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.

The price of food and drink

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

Takeout containers. 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.

Takeout containers

Takeout containers

The recent ban on disposable plastics has created a demand for sustainability, which will be met by eco-friendly alternatives such as biodegradables.
The attempt to solve this problem started with an initiative taken last year when MEPs voted to eliminate most of the non-essential office supplies from 2018 onwards, including sharpeners or rulers because they are not needed during voting sessions, once one is sitting behind his desk the work tasks involve reading documents aloud, so no eye contact would have been lost if there had actually been a need for help to find out something about the legislation that is being discussed far away.

Takeout containers

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.

Takeout containers

The European Parliament wants to rid the Earth of all plastic pollution, which is causing serious problems. Are they struggling over what kind of substitute materials should be used for this war on disposable items and take-out containers – biodegradable or more sustainable?

Takeout containers

A new study by the World Wide Fund For Nature (WWF) found that plastic is one of the most widely used materials on Earth, but it is also a major cause for concern. The organization interviewed 514 experts in 7 different countries about their attitudes towards five common consumer items made of disposable plastic: drinking glasses; plates, knives and forks; shopping bags/boxes – all produced using a process called “single use”.

All of the respondents, except two, have felt negatively towards these products because of what has been seen as an unnecessary level of exposure in our environment that can have negative effects both on human health over time and on animal populations if not disposed of properly after.

Takeout containers

The production and use of plastic has increased steadily since World War II, when recycling programs were implemented to address the war shortages caused by Japan bombing Pearl Harbor while America was fighting Germany abroad – which means these ponds or landfills that kept all this material They’re not going anywhere anytime soon!

The containers are made of durable plastic and come in different shapes. They can be used for food or drinks, depending on what you need!

The take-away cups have been designed to look good and at the same time be practical at work with their elegant design elements such as handles that make transportation easy no matter how much weight there is inside.

Takeout containers

With their robust construction, plastic containers are the most common material for storing liquids. However this means they can release harmful chemicals if heated or thrown away improperly – which means you should be careful to recycle them if possible!

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.

Takeout containers

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.

The best 10 restaurants in Trentino Alto Adige

Restaurants in Trentino Alto Adige. Trentino Alto Adige is a region located in Northern Italy, on the line  with Austria and Switzerland. Its inhabitants have had a strong Austrian influence, so much so that they speak fluently both Italian and German.

This strong influence naturally manifests itself in the kitchen as well. However, it is necessary to make a clear distinction between the two provinces of Trento and Bolzano, which belong respectively to the areas of Trentino and Alto Adige. The cuisine naturally changes in  two provinces, thanks to the different influences that these territories have undergone over the years.

Restaurants in Trentino Alto Adige

The Trentino cuisine is very rich and substantial, suitable for the harsh winter climate and low temperatures. This type of cuisine is very diverse in food from the land, vegetables and fruit, red meat and freshwater fish.

Among the first courses there are Canederli, which are large dumplings of stale bread, flavored with many aromas, cold cuts and cheeses; they are served with their own cooking sauces, with the classic seasoning butter and sage, or with tomato sauce. A first course similar to the Canederli are the strozzapreti, made with stale bread and flavored with spinach.

Even soups are a good alternative and in Trentino they are really prepared for all tastes, from that of barley and vegetables up to that of yellow flour with sauerkraut.

Restaurants in Trentino Alto Adige

The second courses typical of this area are divided between those of meat and those of fish. Among the meat dishes there are the stew, the Osèi escapades, a sort of saltimbocca prepared with meat, lard and sage, and Carne salada, a salami typically served with a bean salad. As for the fish dishes instead, salmon trout are the master in the whole of Trentino cuisine.

The most famous dessert is the Strudel, made with apple. The main ingredients of Strudel are obviously apples, raisins, nuts and crumbled biscuits. It is usually served accompanied by a sprinkling of powdered sugar, whipped cream or, for the more industrious, a good English cream to be done at the moment.

restaurants in Trentino Alto Adige

The other typical sweets of the area are the Strauben, sweet fried made with flour, milk and grappa, the Grostoi, the classic Italian Chiacchere, the Smorrn, a sort of rolled and shredded Crepe, and finally the Vanillekipferl, the Christmas biscuits with vanilla in the shape of a croissant.

The South Tyrolean cuisine, however, refers much more to the cuisine of nearby Austria. Even here among the first courses you can not fail to mention the Canederli, flavored in this case by Speck. Another traditional first course is Spätzle, gnocchetti cooked in boiling salted water, seasoned with butter and cream.

Restaurants in Trentino Alto Adige

The main courses are mainly represented by different meat dishes. In fact, in addition to finding the classic shoulder of lamb and traditional Wurstel, you can also find mutton, or venison and venison. Even here, of course, the trout is a common fish and is cooked in many different ways, for example with mushrooms, flavored with dill and smoked at the time of cooking, to give it a good taste of rustic and traditional.

On the subject of desserts you can not miss the typical Saracen buckwheat cake, it is prepared with equal parts of buckwheat flour, butter, sugar, grated almonds and the addition of eggs.

Restaurants in Trentino Alto Adige

Now we bring you the name of 10 Best Restaurants where you can taste these delicious dishes.

Terra Auener Hof “from Sarentino – The chef’s style is linear: simplify, dry, concentrated without resorting to superfluous fats, enhancing the raw materials and refining even the most demanding ones such as, for example, the cauliflower that is presented dehydrated, in cream with balsamic vinegar and marinated with herbs.

Restaurants in Trentino Alto Adige

St. Hubertus of San Cassiano in Badia – excellence for the territoriality and seasonality of products, combined to recall the tradition.

Jasmin di Chiusa – only two tasting menus, one by the sea and one by surprise, to be indicated at the time of booking.

Trenkerstube of Castel Tirolo – The basics of this cuisine are fresh and natural ingredients, personally selected by Gerhard Wieser. Many of these basic products come from the region.

Mules Gourmetstube Einhorn – dishes with a special touch that combine tradition and modernity, local peculiarities and world inspirations, well-established and always new recipes, to offer an exclusive taste experience

Restaurants in Trentino Alto Adige

Locanda Margon (Ravine di Trento) – Two paths in taste: the research, with the Ferrari bubbles that become an integral part of the dish, and the territory, with the celebration of Trentino culture.

restaurants in Trentino Alto Adige
restaurants in Trentino Alto Adige

El Molin (Cavalese) – has been experimenting with unusual raw materials, such as lichens, for over twenty years, or perfects ancient recipes that have lost a bit of enamel. His is a kitchen that smells of smoke, grass from the woods, a hunting lodge.

Malga Panna (Moena) – its cuisine is a completely personal revision of the gastronomic culture of Trentino, of which it recalls the typical products and traditional methods of conservation.

Chimpl (Vigo di Fassa) – Ideas inspired by nature are transformed into a kitchen with an ancient heart but innovative in technique, immediate in enhancing the taste of meat, freshwater fish and many other goodness.

Gallo Cedrone, Madonna di Campiglio – A continuous search for quality raw materials, artisanal products, culinary curiosities from a rugged mountain territory rich in tradition and genuineness.

Read also: Top 10 restaurants in Sardinia

Collective Catering: what is it?

Collective catering
Collective catering

“Collective catering” means the preparation and delivery service for a large number of complete meals for the community, such as: company canteens, schools, hospitals, prisons, etc. It is aimed at groups of people who need to take advantage of this kind of service, as they are far from home for different reasons.

Collective catering is born as an adaptation to society: for industrialization, with workers originally employed in the factories, and then in the tertiary sector; for the transformation of the family from patriarchal to mononuclear; for the spread of canteens in schools from kindergarten to university; for health care; for the assistance community.

Collective catering is distinguished in a conventional system and a collective bond. As for the first, the foods are cooked and immediately distributed to consumers. In the second case, instead, the preparation and cooking operations and those of distribution and consumption are carried out in completely separate times and places. The preparation and cooking of the food is in fact carried out in large centers, from which the finished meals come out, which are  transported to the canteens for distribution and consumption.

Consumers of catering, generally choose where to eat the meal, and make continuous and prolonged use of the service. In some cases the cost of the service is born by the company in which it is offered, in other cases the customer pays a part.
The collective catering is a catering of necessity, instrumental, not of pleasure; it focuses its attention on the realization and delivery of dishes, while the service is usually non-existent.

The main forms of catering are:

business catering: in medium or large companies;
school catering: within schools, universities, training centers;
socio-health catering: in hospitals, clinics, nursing homes and rest areas;
community catering: inside religious institutes, barracks, prison prisons;
assistance catering: intended for indigent people; it is organized in canteens but sometimes also with home service.

Each form of collective catering has specific needs, related to the type and needs of customers who must use it.

Careful attention must be paid to the nutritional and hygienic aspects, with constant quality standards that adapt to the changing and diverse needs of users. It is therefore proposed a standardized kitchen, but not without quality. Although less intense and pleasant taste and with a presentation of the dishes little attention, the cuisine of the collective catering is certainly very controlled and balanced under the nutritional aspect.

The menu is always the result of a work between chefs and nutritionists, often with the help of medical staff; each work phase is predetermined in every aspect, usually under the supervision of an expert in hygiene procedures and with a strong control of analysis laboratories.

In all this you must be very careful:

where to buy raw materials – collective catering companies have to buy large quantities of basic ingredients. These choose suppliers, who can be wholesalers or small producers paying attention to the value of food at Km 0, to the emerging buying groups and to the traditional general markets. So buying raw materials does not just mean buying large quantities of food from wholesalers, but also selecting a set of suppliers of different types, for products that are equally different in terms of quality and not just quantity.

Collective catering

how the menus are born – We must take into account today’s trends (vegans, vegetarians), be careful about people with food intolerances or allergies and finally respect the religious cultures of today’s society.

collective catering

For this reason we talk about “menu programming” to take into account all these factors. For companies, the menus include the classic dishes of traditional Italian cuisine, prepared with seasonal products, as well as ethnic and international dishes. As for the school menus, the nutrition of the little ones is the most important.

how to prepare meals – this can be done in two ways: either inside the place where they will be served or with “conveyed meals”, this means that the preparation and cooking operations and those of distribution and consumption are carried out in times and separate places. The preparation and cooking of the food is in fact carried out in large centers, from which the finished meals come out, which are then transported to the canteens for distribution and consumption.
how to deliver meals – meal delivery is a logistics matter. We need to think beyond the time it takes to pack and secure meals, traffic and operations to prepare food to be served. It is necessary to be very attentive to the delicacy of the goods transported and above all to the cooking temperature of a food that comes out of the kitchen and that can not vary much compared to the time when it will be served for its consumption.

Read also: The rules for commercial catering

Digital restaurants: new trend of 2018 

digital restaurants

Among the new trends of 2018, concerning the management of the restaurant we find the Digital Restaurants. In this article we will try to understand together what is meant by Ristorante Digitale and what the customer will be able to do digitally.

Restaurateurs have to adapt to  the customer demand for digitization, a challenge that can bring great benefits as technology also offers effective tools to improve restaurant management. It allows to coordinate the activities, providing an excellent service, able to attract customers; allows you to expand the gastronomic offer, as users find information on the web and are more open to trying out new ingredients and dishes; facilitates loyalty as it allows you to offer personalized experiences.

We therefore bring you the various things to do in a “digital” form in a restaurant. You can order the dishes directly from the smartphone, pay the bill using an app, customize the menu with a simple click, book a table thanks to a digital platform and rate the service, or the chef’s cooking skills, on the web page of the restaurant.

But what are the advantages of a digital restaurant?

First of all, we discover that thanks to digitization, even restaurants that are not in the center can have greater visibility. The reviews of customers, or positive feedback released online, will do nothing but bring new people into the room, thus encouraging a word of mouth on the network can increase the number of customers.

The use of software allows restaurants to optimize bookings and operations, and to improve service and revenues. It is a practice successfully used in the tourism sector that allows you to vary prices depending on availability.

There are several levels of Digital Restaurants:

1.Restaurants that for the moment do not want to attract more customers and do not have a long-term business vision should try to offer a wifi connection and a Facebook page.

2.Restaurants that want to attract more customers and understand network-related opportunities are focused on specialized portals, have a website, receive online reservations and are on social networks. These are structures that are moving from paper to digital and whose staff are becoming familiar with online booking management software.

3.The restaurant that has the majority of customers who book online and who is dedicated to personalizing the service to retain them. It has many tools to increase sales and save time and restaurant management software, use social media, have a website with the booking button and respond to reviews.

4.Restaurants that use technology to provide multi-sensory experiences, such as augmented reality glasses or interactive tables. These facilities are fully managed digitally, using statistics and data provided by the management system to make business decisions, make investments in marketing and email marketing campaigns, manage online opinions and are attentive to their online reputation.

5.Restaurants without tables and chairs: this is a new business model, where food is prepared exclusively for home delivery. The relationship with the customer is always mediated by a mobile application.

Digital restaurants

To make the customer experience as unique and personal as possible, companies in the sector must pay attention to consumption habits, activity history and interactions through apps or social networks. All information can be exploit to offer the consumer what he wants and even anticipate his requests. The needs of the catering sector today concern the ability to exploit information to build a tailored customer experience.

It is necessary to put the customer first, that is the center of attention. It is a question of recognizing the customer and proposing his favorite dishes, already in the box or at the time of ordering. When the consumer feels pampered, he is more likely to return to the room for another dinner, perhaps to add a dessert to his order and leave a positive review by sharing his experience on social networks.

Restaurant software innovations can transform problems into opportunities. Because, despite having complex functionalities and capable of managing all internal processes and interactions with customers, they are to be used by employees.

The applications developed for restaurants are born and developed for the consumer, for this we need to go beyond the simple, allowing the customer to pay the bill via mobile.

The optimization of the marketing strategy can be continuous also thanks to access to real-time data on customer interactions to be transformed into new initiatives and activities. Depending on the objectives, the promotion of the brand and the interaction with the public will help to reach them in different ways, but always with a scientific track of the results.

How catering in the tertiary sector works

Tertiary sector. Speaking of catering, means to mean a service addressed directly to individuals where there is mostly human contact.

Even if technological evolution is allowing this form of service, in addition to take place directly, it is also expressed through forms of intermediate, such as in food delivery, where simply through a platform or application, you order the favorite meal that comes after a short time delivered directly to your home, at work, and wherever you want.

The restaurant, which for some general aspects knows no crisis, even if some traditional models have taken steps backwards, this sector shows a remarkable growth trend, with consumption and in particular that of meals outside the home which has good percentage points of growth.

This does nothing more than foster the development of activities and build the best possible services to meet the new needs of people.

The catering industry is a challenging but rewarding environment for health professionals due to the tight security measures that require staff members to spend long hours of work on site in these facilities with limited access outside the weather. Many companies are specialized in providing catering services in high traffic areas such as hospitals, universities and business offices where they cater to customers in the tertiary sector who have demanding needs both for their location (ie the remote location) or complexity within the structure of an organization. The tertiary sector can be an intense place, so it is important not only to know how your food meets the guidelines.

The paths in which the restaurant is developed

We can therefore identify how catering works in the tertiary sector: in fact, different forms are distinguished which differ in commercial, collective catering and catering and banqueting services.

Commercial catering includes both the hotel branch, the typical restaurant, the fast one and the traveling one.

Therefore from this branch we define what  there are the types of premises that we often use:

Traditional restaurant, themed, trattorias, pizzeria, tavern, gourmet restaurant, agritourism;
Hotel restaurants;
Fast food, spaghetti, snack bar, take-away;
Railway, air and naval catering.
On the other hand, collective catering is aimed at well-defined categories, that is, a large number of people belonging to a group that need to use the same service.

These are not occasional customers, but constant and often, the cost of the service is not at the expense of the group, company or reality to which they belong. Thus we can distinguish:

Business catering;
Catering and banqueting, on the other hand, express the concept of genuine service rendered to the catering world; where catering mainly intervenes in collective catering, while banqueting, which consists in organizing receptions and banquets in private environments, represents a constantly growing alternative to the type of restaurant or hotel catering.

Therefore, identifying the differentiations between the different areas, it becomes clearer to understand how the catering sector works in the tertiary sector.

tertiary sector

Taste and aesthetics

To fully understand how works catering in the tertiary sector , we must also see on some details that are different according to the forms of catering that we have previously listed.

In fact, when we talk about the commercial one, it is   individual who chooses the dish according to his own desire and taste, among all the types that each type of restaurant offers for its customers,

Also in the case of restaurants of a certain level or according to the type of cuisine on which its offer is based, even the dishes have a presentation of a certain esthetic level.

This is because every restaurant activity aspires to uniqueness and because the kitchen is also a true form of art.

Same concepts also in catering and banqueting services, where you have to present your brand well and get positive reviews to continue to have market and demand.

In the case of collective catering, however, other factors come into play: in addition to hygiene and food safety, there is less attention to the aesthetics of the dish, but more control and balance from the nutritional point of view.

The dishes are born from the joint contribution of chefs, nutritionists and sometimes medical personnel, with the supervision of hygiene experts.


Our general overview has given us important indications on how the catering sector works in the tertiary sector; a sector that represents a good part of the economy and is able to differentiate from traditional to more advanced methods, always providing more complex services.

An area in which the relationship with the customer is fundamental, where mutual trust is important; moreover, the flexibility of the use of resources is important so that they are adapted to customer preferences and seasonal or cyclical moments that follow each other.

IT, telematics and globalization have had a major impact on the growth of this sector and will continue to do so in the coming years, with unforeseeable consequences at this precise moment.

Ristomanager: software that manages restaurant reservations

Restaurant reservations. Did you know that Ristomanager is restaurant reservation management software? In this article, we will help you find out how to manage reservations with our software, explaining step by step all its features.

Restaurant reservations

Restaurant reservations

The catering industry has been changing rapidly for a long time. The recent pandemic is just one of many factors that have caused this change, but it is not what makes things more different than before
The way we do business now takes place online and across mobile devices – meaning people can make reservations anywhere and anytime!

When it comes to online restaurant reservations, Italy is a country of enthusiasts. Almost half (45%) of the population has used at least once a dedicated platform and nine out of ten know a person who regularly uses it for their culinary needs; This comes mainly from how convenient it is to have all these features in one place – how to easily communicate with staff through messaging services or have immediate confirmation at the time of order without needing additional information in addition to those required at check-out (66%). There are also many associated benefits like security.

Each restaurant owner can set the desired functions, such as the number of seats and booking times available; they are also able to choose a weekly closing day for the activity. In addition, customers will be notified by email or SMS within which there is information about reservations (customer name phone number time of day).

Management of restaurant reservations

Restaurant reservations

The main things to know about the management of reservations are two: the first concerns the inclusion of customers, or when a new booking arrives, you can enter or a new customer or use the name of a customer already existing in the database; the second is that, we can associate several reservations to a single table, paying attention to select a different time slot for each one.

After having explained the basics to know about the insertion of customers, let’s now explain the 4 main points for managing reservations.

1) Booking entry: what is essential is to select the table on which you want to enter the reservation and then click on the Book button.

This will show you a window in which you must enter the name of the customer, the name of the table, the date and time of arrival and the number of people.

To enter the Customer Name, at the top right we have the option of using two buttons: the “New” button and the “Search” button. In the first case, another window will open in which to enter all customer data, which will be saved in the database, while in the second case, a window similar to the one opened by the Customer Management button of the main interface will open. If you enter more than one reservation on the same table, Ristomanager will put them in a list, which you can view via the Change button in the Reservations section.

Restaurant reservations

2) Modification of reservation: as for the insertion, you must select the table on which the reservation is inserted and click on the Modify button. Select the time slot to edit and then save.

Restaurant reservations

restaurant reservation

3) Delete reservation: same as for entering and editing, you must first select the table, and click on the Delete button.

Then you will need to select the reservation to be deleted from the Booking Selection window that will open in case several reservations appear on the selected table and then press the Delete button.

4) Booking management: in the Booking Management window, all the functions seen in the other 3 points will appear. This will also be useful to view all the bookings in progress, so as not to lose sight of the situation. The Insert, Edit and Delete buttons appear on the screen. This will allow you to manage bookings more quickly, especially in times of intense work.

You can then view the complete list of reservations and selecting them you can immediately see the customer data as the company name, address and telephone contacts. It is also possible to carry out a search by customer, as well as for a table that can be selected from the table list window and can be activated with the button of the red magnifying glass. In addition, through the Calendar, you can also search by entering the Start Date and End Date desired.

I hope this article can help you better manage your bookings. We recommend to all of you the purchase of Ristomanager both for the management of reservations, and for the many features it has.

We just have to wish you Happy Download.

Top 10 restaurants in Sardinia

Restaurants in Sardinia. The typical Sardinian cuisine is divided between marine cuisine and pastoral and peasant cuisine. This division is due to its territory characterized by coastal areas and mountainous areas. There are many typical products, among which we find cheeses, fish, wines and desserts.

Among the most important cheeses are the “Callu de crabittu”, a product that is made starting from the residues of the last breast milk, which are closed directly in the fourth stomach of the kid, so do it before curd and then season . It is a very rare preparation, which still makes only a few shepherds. The most particular cheese of Sardinia is the “Casu muchidu”, that is cheese with worms. A peculiarity that is due to the cheese fly, which lays the eggs inside the form, leaving the larvae. These feed on cheese and change its flavor. Impossible not to know the “Pecorino sardo”, one of the most famous cheeses, made with pasteurized Sardinian sheep’s milk, rennet, salt and lactic ferments.

Restaurants in Sardinia

Among the first courses of the Sardinian tradition there are the “Malloreddus”, a type of gnocchetti flavored with tomato, spinach and saffron; they are seasoned with a full-bodied sausage sauce or with cheese. The Fregola is produced by “rolling” the durum wheat semolina inside a large earthenware basin: this way you make balls between 2 and 6 millimeters which are then roasted in the oven. It is a very versatile product: it can be eaten in a dry version, seasoned with tomato sauce and basil, or in broth, usually prepared with clams and cooked in a fish sauce.

The second dishes, however, are characterized by the presence of meat. The most popular dish is the Porceddu (pork), cooked on the grill. Usually it is preferred to use a milk pig. Myrtle and rosemary are often used to flavor the pig and are served with roast potatoes or other vegetables. The Boar is an alternative to roast suckling pig. Wine is often used to cook it.

As for desserts, we find the Seada, prepared with a form of cheese typical of the inland areas of Sardinia. The real Seadas are prepared with a lard based pastry and an acid cheese filling; they are cut into discs and then fried in boiling oil. After cooking, they should be served with honey, or with granulated sugar, according to taste. Other Sardinian sweets are the Pardules, that is to say pasta dough filled with ricotta cheese, orange peel, saffron and sometimes raisins, Sardinian zeppole, Amaretti, Gueffus and Candelaus.

To taste all the delights mentioned above, here are the 10 best restaurants in Sardinia.

Restaurants in Sardinia

Restaurants in Sardinia

Restaurants in Sardinia

Su Carduleu – Abbasanta (Oristano) – At the head of the kitchen we find Roberto Serra, who enhances, revisiting the local cuisine. Attention in cooking meat is another salient feature in the Serra kitchen. From the cooked loin at low temperature, to the plate that enhances the quail, passing through the marinade.

The Locanda Dei Buoni E Cattivi of Cagliari – The cuisine is a journey through the taste of fresh and genuine products, of the land and the sea. They use fruit and vegetables from farmers. Every day, home-made bread and pasta are made with durum wheat flour made from stone mill and wooden sieves.

Su Tzilleri And Su Doge of Cagliari – trattoria and family tavern that offers typical Sardinian cuisine, characterized by a careful study of the ancient Sardinian recipes, prepared according to the original methods. The protagonists of the dishes are the fine, fresh, seasonal ingredients from small Sardinian agro-pastoral producers who boast the excellence of their Sardinian products with a unique and genuine flavor.

Restaurants in Sardinia

Santa Rughe – Gavoi (Nuoro) – the ingredients are sought in the wild territory of Barbagia, the heart of Sardinia, and in the surrounding area. The dish is always the result of a strong culinary passion and the excellent quality of the raw material. The menu follows both the season and the availability of fresh and genuine ingredients. There are some strong and always appreciated dishes such as ravioli with wild boar ragout with delicate gnocchetti with fresh ricotta, saffron and mint. There is no shortage of typical dishes such as s’erbuzu, a variety of wild herbs typical of gaviese and barbaricina cuisine.

Restaurants in Sardinia

Su Recreu – Ittiri (Sassari) – The cuisine has its roots in the Sardinian tradition and in the recipes of the local area and of Logudoro, embracing innovation and creativity, thanks to which new dishes are always proposed

Il Portico di Nuoro – The specialty is to turn every meal into an experience of rediscovering taste. The flagship are the ingredients, which are always strictly fresh and seasonal.

Il Rifugio di Nuoro – An authentic cooking workshop between art, passion, study and research that has always been celebrated among connoisseurs. The exquisite hospitality, combined with the highest gastronomic professionalism, in addition to the genuineness of the products used and the skillful presentation are the only ingredients.

Restaurants in Sardinia

Antica Dimora Del Gruccione – Santu Lussurgiu (Oristano) – The restaurant is prepared exclusively with the quality products of Montiferru and on a selection of the best regional PDO / DOCG products.

Sas Benas – Santu Lussurgiu (Oristano) – is a village full of typical products of excellence, a symptom of a strong link with tradition. The secret lies in the rich pastures, in the presence of rare plant species and communities and in the abundance of water.

S’Apposentu at Casa Puddu – Siddi (VS) – is a laboratory of experience and dedication to the great kitchen. The flavors are transformed into new creations and it is understood that the elegance of the kitchen comes from authenticity.

Visit to: Top 10 restaurants in Liguria

Top 10 restaurants in Liguria

restaurants in liguria

Restaurants in Liguria. The Ligurian cuisine is inspired by its recipes from the Mediterranean diet, consisting to the combination of seafood and products of the earth, but simple dishes are enhanced by the use of the many aromatic herbs that grow spontaneously throughout the territory, typical of the Mediterranean . Among the local products that have  great value there is olive oil, base and seasoning of the main dishes of the Ligurian gastronomy.

Restaurants in Liguria

The gastronomy of Liguria is characterized by the   wild herbs of the area (marjoram, sage, rosemary, laurel, thyme etc.) and the products of the home garden (onions, potatoes, basil, aubergines, etc.), the first fruits of the crops and of the woods (basil, ox heart tomatoes, courgette trumpets, asparagus and Albanian artichokes, mushrooms, truffles from Valbormida, fresh fruit and dried fruit), olive oil, farinaceous products (focaccia, farinata, savory pies, etc.) ), the wide range of dry and fresh pasta, the catch of the sea (anchovies, shrimps, octopus, octopus, cuttlefish, muscles, mullet, etc.) and game (given the high woodiness).

Restaurants in Liguria

Vegetables used in Ligurian cuisine are very popular, as in the Torta Pasqualina, a savory pie filled with many vegetables mixed with eggs, marjoram and cheese. The most famous olives are the Taggiasche, brown, very used to flavor fish dishes and white meats like the “Ligurian Rabbit”. Pesto is definitely the symbol of Ligurian cuisine and is prepared with the stone mortar and pestle, a tool used to grind the basil with the garlic and Sardinian pecorino cheese, crushing everything until a very thick cream is obtained which finally softens with olive oil.

For a snack or aperitif are often used, the farinata made with chickpea flour, water, salt and oil and cooked in the iron pan called “tian” in the stone oven and the Genoese focaccia, made with a common dough to which is added the oil. Panissa is a chickpea porridge without oil that is boiled and, once solid, cut into cubes and seasoned with oil, lemon and pepper.

Restaurants in Liguria

Among the typical sweets of Liguria we find the Canestrelli, the Lagaccio biscuits, the Castagnaccio, the amaretti di Sassello, the baci di Alassio, similar to the baci di dama, the Genovese Pandolce rich in raisins, pine nuts and candied fruit. Canestrelli biscuits are very brittle in the shape of a daisy with a hole in the center and sprinkled with powdered sugar, made with a lot of butter, flour and sugar.

Now we show you below The top 10 restaurants in Liguria:

The Cook – The kitchen, managed by Chef Ivano Ricchebono, awarded with the Michelin Star offers both gourmet dishes and simple dishes of the territory linked to tradition. A wide selection of colorful finger foods, carefully prepared by the Chef awaits you.

Restaurants in Liguria

La Conchiglia Restaurant – is an elegant and very refined environment, located in a 19th century house near the sea and with a beautiful view. The cuisine is research, creative, specialized in pasta dishes and fish dishes.

Restaurants in Liguria

San Giorgio – Cervo (Imperia) – Dishes consist of Fish, Crustaceans, Seafood and Seasonal Vegetables. The kitchen is attentive to new trends: Molecular, Deconstructed, Fusion, but if we want to savor a dish and distinguish the ingredients that compose it, the rule is a good use of the raw material and simplicity.

The Agrodolce Restaurant in Imperia – led by Chef Stellato Edoardo Ferrera. The products are top quality and its dishes are distinguished by the finesse in the preparations and for the strong flavors.

The Sarri Restaurant in Imperia – The peculiarity is in the fish cuisine with unusual but balanced combinations. The style of Chef Andrea Sarri, draws partly from tradition, but is open to gustatory exploration and surprising combinations. The root is in the research of raw materials, of great freshness and quality.

The Paolo & Barbara Restaurant in Sanremo – located inside a 19th century building, reserves an intimate setting of only 30 seats. The quality of the raw material and the enhancement of the products of the Ponente Ligure have always been at the base of the philosophy of the Chef.

Mauro Ricciardi at the Locanda dell’Angelo – led by the Stellato Chef Mauro Ricciardi, attentive to the research of raw materials to aromas and flavors. It is a place to feel at home and be pampered.

The Claudio Restaurant –offers a cuisine that respects the flavors of the raw materials, aromas and herbs of that blessed land that is Liguria. The protagonists are the noble fish and crustaceans.

La Locanda dell’Angelo – cooking is a mixture of tradition and innovation, between sea and land, between Liguria and Piedmont, but with a careful eye also to the techniques and the avant-garde tendencies of the moment.

The Vescovado – simple and local recipes, Ligurian and Mediterranean, are transformed into sublime masterpieces of haute cuisine. Chef Giuseppe Ricchebuono works with local ingredients: fresh fish from the Ligurian Sea, herbs  has harvested in the first hinterland and vegetables from Albenga.

You just have to choose which one to try !!!

Read also: Top 10 restaurants in Sardinia