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.

Create a restaurant menu: All you need to know.

Create the restaurant menu: This is a delicate operation. From the choice of dishes to the graphics, you need to take care of every detail!

Create the restaurant menu: What is the menu for?

The answer might seem rather obvious considering that it is a useful tool to communicate to the customer dishes, drinks and related prices.

However, this object also presents itself as a sales tool. Its correct draft will guarantee an increase in turnover.

Create restaurant menu: The rules

Your menu is the mediator through which your turnover passes and is used, most of the time, to convince customers to opt for one dish rather than another.

First of all, don’t simply choose your favorite colors, but consider that there is a branch of neuro-marketing that studies colors.

Even the graphics allow, if IS done well, to bring your customers to order what you want. It is advisable to consult to a professionalist.


The choices on the menu


A menu that is too long is likely to be confusing and the customer will not be able to make a decision. Reduce the number of dishes per section to a maximum of 6 courses. In this way you will have better dishes and happier customers.

If you want to offer a varied choice that satisfies everyone, you can always opt for a periodic change of the menu, perhaps following the season.

How to create the restaurant the menu – imagination


Don’t limit yourself to simple descriptions with a list of ingredients but refer to the preparation.

Moreover, you could take care of the menu based on the theme of your restaurant with a language that reflects its nature.

Don’t forget to translate the menu into English, especially if you are in a tourist location.

The descriptions of the dishes must more or less have the same length. However, for the dish you want to sell the most it is worthwhile to capture the attention with a more accurate description.

We tend to choose the dishes at the top or bottom of the menu. Take this into account and enter the dishes you want in these positions.

It tells the ingredient, the origin and above all the quality!

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.

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.

Open in franchising? Let’s look at the possibilities together

Opening a sandwich shop, a restaurant, a fast food restaurant, a pizzeria or a bar. How to tackle this step with great serenity and become a successful entrepreneur and what is franchising?

What is a franchise?

A collaboration formula between entrepreneurs for the distribution of services and / or goods. It is recommended for those who want to start a new business by taking advantage of formats already tried and tested on the market.

The parent company grants the franchisee the right to market its products and / or services. Use the sign of the franchisor, technical assistance and advice on working methods. In exchange, the affiliate undertakes to comply with established management and production standards and models. Generally, all this is offered through the payment of a percentage of turnover (royalty) and compliance with the contractual rules.

In the Italian economic market, franchising is regulated by the Law of 6 May 2004, n. 129.

Not surprisingly, in recent years the variety of franchising opportunities available on the market have attracted the interest of many.

This allows the parent company to have exponentially faster growth than a traditional spread. In fact, franchising allows decentralizing and distributing the financial and organizational burdens on its affiliates. These will have to invest their budget, choose the location, manage the staff and take on part of the business risk.

The selection of the brand that best suits your expectations starts with the contact. Once the data have been obtained from the various operators, it is important that the selected brands are compared in an objective manner in order to skim the less convenient ones.

The system allows the parent company to derogate from the antitrust regulations. These in fact set market limits that can be held by a single economic entity. The chain is all headed by the same franchising company. Each individual franchise is owned by a subject other than the brand’s distributor. This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The structure costs of the branch are then borne by the franchisee, with its saving advantage for the franchisor.

It is good to remember that a brand with a winning commercial formula is not afraid of having to provide all the necessary data for every aspect of its network and not even the comparison with others.

Here are some essential evaluation points:

  • the franchisor has experimented its own formats on the market (pilot point);
  • how many operating franchisees are involved, taking into account the year of the start of the company;
  • the no longer active and / or management changes;
  • the duration (and possibly quality) of the training, a real franchisor takes enormously in the preparation of its affiliates;
  • Assistance in choosing the location;
  • Ask the already active franchisees for opinions on the work of their franchisor;
  • Profit margins, bearing in mind all the management costs as well as the estimated time for the return of the investment.
  • Open in franchising? Let’s see together the possibilities last

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!

Create a children’s menu: 5 tips

Have you just opened a restaurant and you have to try your hand at the design of the menu? Surely, sooner or later you will also have to come across the need to create a children’s menu. It is  useful service  that parents very often appreciate. Not always the dishes of a restaurant are designed to please a very young audience, and that’s why it becomes necessary to develop a parallel menu, suitable for children.

As we know, in fact, children have a completely different palate from adults and are led to taste and eat a decidedly narrower list of foods. That’s why, if you intend to run a welcoming restaurant that is also open to families, you should also think about designing a children’s menu.

Building restaurant identity: find out how!

To choose the most suitable foods you will have to follow some simple rules, in order to avoid gross errors and to succeed instead to conquer even the palate of the little ones. On the other hand, many catering chains already do so: just think of McDonald’s, Roadhouse, or even other restaurants, able to offer a satisfying and tasty baby menu.

Successful restaurant error: find out what you absolutely must avoid!

Create a menu for children: tips to avoid mistakes

On the other hand, creating an eye-catching menu for children is also an art and it’s not as easy as it may seem. We must avoid the mistake of falling into trivial and obvious choices, which unfortunately happens very often. Many restaurants, in fact, not to make mistakes and satisfy all tastes, sometimes offer menus for children too trivial and obvious, which can certainly work once, but certainly will not be able to retain customers.

Restaurant management: discover the most complete and effective software manager!

1.Simple but not too much
For this reason the first advice to follow if you are creating a children’s menu is to choose simple dishes but not too much. It is clear that children prefer not too elaborate dishes. However, something tasty should never be lacking. Try then to insert a good and colorful dolcetto at the end of the meal. In this way you will give your menu an extra touch.
2.Small pasta
When it comes to children, one must not only deal with tastes but also with other types of needs. It is  very important that children are able to eat without running the risk of serving  food in the wrong way and choking. For this reason, if you are thinking of a first course, remember to insert only small size pasta. Avoid spaghetti or hardly chewable formats, which could only create problems.
3.Drinks
In addition to real dishes, even drinks have their own importance, especially when it comes to children. In this case, of course, we are not talking about wine and beer, but about drinks suitable for their age, like Coca Cola and orange juice. So remember to include within the menu also the possibility to choose between one of these drinks.
4.Chips
When you have to create a children’s menu you can choose whether to insert more dishes or just a main course. Remember, however, that a food should never be missing: fries. As we know, in fact, the children have  a plate of pasta or a portion of meat can give up easily, the chips just can not say no. So if you have opted for a baby light menu, remember to combine with the first or second course a portion of fries.
5.Update
Children are habitual and love habits. However, especially if your restaurant is aimed primarily at families, you should also consider changing the children’s menu. This does not mean that every month you will have to present a different menu. For example, you could rotate one of the main dishes from time to time. In this way you will give the impression of greater variety and you will avoid the mistake of falling back into an excessive static that, in the long run, could get tired. Not only that: taking a cue from what McDonald , why not evaluating  the idea of ​​a small gift or a surprise at the end of the meal? It could certainly be a very nice idea and appreciated by children, especially when is combined with certain holidays and festivities.

CAPTURE THE CUSTOMER WITH THE MENU: 4 SUGGESTIONS

What effect does your menu raise on new customers? Do regular customers notice what’s new?

Are there any tricks to enhance the work of your staff?

If you use quality products produced in the area, if you are attentive to people’s health you need to let them know.

Have also BEI PIATTI to raise the desire to photograph them, have the latest trend of the moment can lead you to choose, just because you have communicated that here it is!

To guide the choice of your clinte you can set up fixed menus to celebrate anniversaries, birthdays or other events and use the menu as advertising to be launched on the web, with something for free, such as a welcome drink, a bottle or a dessert.

SUMMARIZE:

1-Origin of your products: If you use products to “Zero Kilometer” or local producers, you can count on a trump card with users who love the HEALTHY KITCHEN.

2-Dishes suitable for food intolerances: Customers with special needs, such as lactose intolerant, will appreciate very much to know your offer for them and will help them to prefer your restaurant.

3-Special dishes to share: if you have recipes created to be consumed among various diners, you will have more chances to receive reservations, as you will remain in line with the latest trends. Do not forget to publish them!

4-Consumption options: If a couple is looking for a restaurant to celebrate a special occasion, you can choose your place simply because in the description of your offer you will find a bottle of wine. Do not forget to include this type of details if YOU WANT TO MAKE CUSTOMERS BELIEVE TO YOU.