Create a restaurant menu: All you need to know.

Create a 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?

Create a menu restaurant

Create a restaurant menu

The answer might seem rather obvious considering that it is a useful tool to communicate to the customer dishes, drinks and related prices. Also have in mind the common mistakes with the restaurant accounting for the financial management.

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

A well-designed and strategically formulated restaurant menu can tell a lot about the style of your local.

Create a menu restaurant

When it’s simple, like this:
3 courses for euros dollars; macaroni and cheese available on request (but not included), all the sandwiches served on homemade bread every day from the local bakery downstairs – you’re definitely looking at something authentic!

Create a restaurant menu

Alternatively, if there are too many options to choose from or ways in which people could interpret what they see, then there are good chances that customers will quickly tire of trying different things before finally settling in a fairly comfortable place with everyone else in tow, so that no single individual can feel left behind because he did not order.

Create restaurant menu: The rules

Create a restaurant menu

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 menu of your restaurant should be beautiful and informative to the customer, as a dress for them. Not only does it showcase what you have in the store, but it also paints pictures with words that make eating there more appetizing than ever!

Create a menu restaurant

Create a restaurant menu



Your food menu communicates a lot about how people see style when they look at your local’s offerings – both good and bad. The presentation can help attract customers to try a particular dish of their own initiative (a “visual invitation”) and at the same time attract those looking specifically for this feature.

Create a restaurant menu
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.

Create a menu restaurant

create a menu restaurant
create a menu restaurant

The longer the list of food options, the more difficult it becomes for someone who is looking at what you have on offer and trying to decide which one they would like the most – especially when there are some very similar foods with slight variations between them! 

Create a restaurant menu

This means that although having only three pages might seem excessive because each page contains six different plates in total (18 selections), these shorter lists make people feel much easier in making their selection: since nothing seems extraneous or useless, but rather all the choices were weighed up in advance.

How to create the restaurant the menu – imagination

Create a restaurant menu


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!

Read also: How to create a children’s menu: 5 tips.

Kitchen equipments: What do you absolutely need?

Kitchen equipments: what are the essentials?

A mortar and a pestle, of course! These tools have been used for centuries to prepare spices in Latin American cuisine.

Kitchen equipments



Kitchen equipments

But what about other popular dishes like curry or halibut stew? The answer may surprise you: it is not only these kitchens that rely heavily on their use – many international recipes call specifically “a rubbing of spices” as well as specific grinders such as fresh cilantro if desired (and who does not like to add fresh chopped garlic). Nowadays there are also electric models that do a great job both at grinding and chopping herbs – if safety is your thing then this could be perfect because everything you need.

How to choose kitchen equipments:

Kitchen equipments

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.

One of the most important things to consider when choosing pots is the type and frequency of use. Raw material, style, weight or subtlety – whatever your preference there is a perfect set for any occasion!

Kitchen equipments

I always recommend going with stainless steel because it not only moves better than other metals, but nothing sticks well enough on its surface that could scratch delicate glass plates both across the room or even nearby while cooking, which makes cleaning much easier also because the food does not make excellent detergents to remove the grit (even if they come in handy!). And if the cost is not a problem, try to invest in advance because the long-term costs will probably far exceed anything else by enough.

Knife set

Kitchen equipments

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.

Knives can be a very useful tool to have in the kitchen. There are many types and styles of knives available, but not all of them will work for every task or purpose; before buying one, be sure to evaluate which type would best suit how long they will spend on the cutting board, as well as their personal preferences. Consider these factors: length (the average person has about 11 inches from the base to the tip), weight distribution on the shape of the handle(s) which material is made out.

Kitchen utensils

Kitchen equipments

When it comes to the kitchen, there are some tools that we can not do without. A mixer or blender will be essential to mix ingredients such as cream cheese and eggs to create sauces such as pesto; the pans make it easy to cook the meat on your stove when they are heated high enough so that the water does not get into their base material!

The most important thing when choosing any sharp tool is safety rules because if handled incorrectly an accident could happen causing injury so always wear gloves while handling them.

Kitchen equipments

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.

Read also: How to plan the cooking for the Lasagna Stuffing

Italian cuisine abroad: get ready to shiver!

Italian cuisine. 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.

Try to figure out what could be our reaction to the alteration of our beloved Italian cuisine abroad.

The taste of Italy is everywhere you go, and it’s not just in your imagination. Culture has spread far beyond the borders of the country with its rich culinary history for a reason: people love to eat!
Food abroad can be difficult at first because many cultures have their own unique flavors that have been created over time by different groups.

Italian cuisine

Italian cuisine abroad

However, if you try hard enough, you will find ways around these obstacles: how to find out which type or style of cuisine you like best (whether Italian, Mexican, Indian, etc.) and then make adjustments accordingly; learn which spices help create depth without overwhelming other ingredients; ask questions about how certain dishes might be different depending on where/when someone was raised.

For the over three million Americans who identify as linguine and spaghetti lovers, this question is a big problem. Can they cook them? The answer seems to be “yes” But it turns out that not only people of Italian origin claim ownership of these noodles or any other type; some pasta lovers also come from Asian countries – especially from Korea!

Italian cuisine abroad

Italian cuisine

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.

The cake of pasta
One of the most common mistakes made in making pasta, for example, is the long cooking. Out of Italy very often pasta is cooked like this. You take a large pot, throw the pasta and then turn on the fire. The cooking can go on for hours, until you get a kind of glue. The product can then be easily cut into slices like a cake, strictly without salt and oil.

Micro waves and Italian cuisine
But perhaps the most used way to bake pasta is through microwave oven. Undoubtedly it is a fast system that takes cooking from six hours to a few minutes, but the result is a soup with post-atomic recalls very often accompanied by a persistent aroma of chemical nut. However, this system presents a risk. Scientists are still trying to understand why spaghetti has a tendency to explode in the oven.

Read also: Neapolitan pizza dough: the original recipe

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

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

buffet and all you can eat
Buffet and all you can eat

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

What is an all-you can eat dinner? It looks like a destination for food adventurers. The possibilities to choose from are endless and will keep your taste buds on the tips with something new every time!

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

A buffet is a great way to keep your appetite satisfied and enjoy lots of different foods. Buffets typically have a large number of dishes ranging from appetizers such as skewers, noodles in broth; main course options such as rice curry, fried chicken, pork chop, buffalo wings and desserts such as ice cream, melting cake and cotton candy, all in one place, so you can choose what is right for the occasion!

The best thing about this type of accommodation: There’s definitely no going back soon once things start to get boring because every dish offers something new – whether it’s flavorful spices used during the baking process paired nicely against sweet sauces.

But it works?

Buffet and all you can eat

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

Buffet and all you can eat

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?

Buffet and all you can eat

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

Buffet and all you can eat

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

Buffet and all you can eat

To make people easier, create themed tables:

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

Read also: How catering in the tertiary sector works

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

Opening in franchising. Open 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?

Opening in 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.

Franchising can be described as an operation where each location operates under strict guidelines set out in printed documents to ensure consistency across locations; this makes the provision of quality services consistent that helps to satisfy customers all year round!

Which means they have to follow certain standards to maintain quality service for customers.

A franchise operation requires more compliance than other types of operations, because it involves so many individual locations over great distances – essentially it serves as an umbrella term that covers everyone who owns or manages multiple stores rather than a single person who handles things from home as some might think!

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

This allows the parent company to grow exponentially faster than a traditional spread. In fact, franchising makes it possible to decentralise and share the financial and organisational costs on its members. They will have to invest their budget, choose the location, manage the staff and bear part of the business risk.

The selection of the brand that best suits your expectations starts with contact. Once the data is obtained from the various operators it is important that the brands chosen are objectively compared in order to skim the less convenient ones.

franchise
The system allows the parent company to derogate from antitrust regulations. They set market limits that can be held by a single economic entity. The chain belongs entirely to the same franchisor. Each individual franchise is the property of a person other than the brand distributor.

This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The subsidiary’s structural costs are then borne by the franchisee, with a relative saving advantage for the franchisor.

Read also: How to open a pizzeria? How much does it cost?

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.

Desserts

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.

Drinks

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.

Create a children’s menu: 5 tips

Children’s menu. 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.

Children’s menu

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.

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

Children’s menu

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!

Children’s menu

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.

Children’s menu
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.

Children’s menu
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

CAPTURE THE CUSTOMER WITH THE MENU. 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?

One way they have done it in the past and are doing it again now, with some adjustments of course, is to update their menu frequently, which makes people come back more often because there will always be something different on offer every time!

CAPTURE THE CUSTOMER WITH THE MENU

The most important thing to do for your restaurant menu is to keep it updated. You can make this easier by giving each dish a different name, or by varying what you offer with new seasonal ingredients!
A great way to do this is via social media: post photos on Instagram and Facebook so customers know exactly what dishes they will find when they enter the venue.

CAPTURE THE CUSTOMER WITH THE MENU

CAPTURE THE CUSTOMER WITH THE MENU


Do regular customers notice the news you offer them? Are there any tricks to enhance the work of your staff? If you use quality products produced in the area and you are attentive to people’s health you need to let them know.

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.

CAPTURE THE CUSTOMER WITH THE MENU

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. The number one reason to use locally produced products or “Kilometro Zero” in your restaurant? You get the freshest ingredients without shipping costs.
Many people are aware that buying from suppliers abroad has some disadvantages, such as increased carbon footprint and falling wages that can lead them to be exploited by their employers here too; however there is also good news: Supporting local farmers means healthier food for all as they grow what we eat without pesticides!

CAPTURE THE CUSTOMER WITH THE MENU

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. For people with dietary restrictions, it is important to note that many restaurants will offer you the opportunity to make your meal without some ingredients. This can be done by ticking a box when ordering or favoring another dish on their menu instead of the one from which you abstain – just make sure that this request has not already been taken!

CAPTURE THE CUSTOMER WITH THE MENU

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!

CAPTURE THE CUSTOMER WITH THE MENU

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.

CAPTURE THE CUSTOMER WITH THE MENU

We live in a time when most people don’t just go to restaurants to eat. They want a positive and rich experience from start to finish, which begins even before sitting at the table! Yes – because as soon as you read online reviews about places like Google and TripAdvisor then it is quite easy to decide where it would be most suitable: with us or against our business model? This mindset sets in motion everything that means in the first place to make sure that all parties related to the information (customers who visit websites) know what kind of services are offered.

Read also: How to adapt the menu to the law on allergens

Craft breweries in Puglia: an added value on the table.

The beer has ancient origins, it is even thought that the fermentation happened by chance about 5000 years ago and then the monks were then to refine and improve this drink.

In our country, the microbrewery market is currently gaining an important place in the economy and the territorial combination can enhance typical dishes and enhance the flavors like traditional pairings with wines.

The regions of Southern Italy are still slightly behind for the production of craft beer in particular in Puglia where wine is the king as a typical beverage produced.

The typicality of Puglia’s beer is at least 4 micro-breweries of fair size that for some years now paved the way to ensure that Puglia among its products of excellence also has agricultural beer.

The main feature of some of the beers produced in Puglia is the denomination of bio as they are made with cultivation malts in Salento.

As usual we leave a few names: the organic Weizen, of moderate alcohol content to which the yeast in suspension leave a slightly turbid appearance and a sour taste, the most alcoholic Pale Ale, unfiltered with creamy foam and a spicy aroma inspired by English beers combined with first and second courses not very fat and finally the Arsa a Smoked Porter style beer.

Important to populate the pairing or tasting or a special menu with the news.

Then it will be your management to statistically calculate how this element can increase sales or activate new buying impulses.

Puglian craft breweries

Name       Location                        Province     Year
Aleph    S. Pancrazio Salentino         BR                2015
B94            Lecce                                    LE                2008
Baff           Beer Lecce                           LE                2017
BAS  Craft Brewery Stefanelli Taranto TA  2008
Bilabi ‘Bari BA 2014
Beer of the Consul Monopoli BA 2018
Salento  Beer            Leverano    LE    2010
Birranova      Triggianello             BA               2007
BirrApulia             Ostuni              BR               2012
BirrArè                   Barletta           BA                 2016
BirRbante               Bari                 BA                  2012
Artisan Brewery of Puglia         Ascoli Satriano       FG         2014
Bari Brewery   Bari                  BA              2015 (beer firm until 2017)
Decimoprimo Brewery             Trinitapoli    BT            2012
Brewery of the Ostuni                Poggiorsini   BA            2016
Capo Brewery                  Tricase                         LE             2015

Bitritto Brewery               Levante                          BA             2009
Italy Brewery        Martina  Franca          TA          2015
Brewery Magno Copertino         LE         2014
Svevo Brewery    Modugno        BA          2002
Calender                Tuglie               LE           2016
Capo d’Otranto         Otranto       LE            2017
Castel del Monte        Ruvo of Puglia           BA           2011
Daniel’s                           Manduria                    TA          2016
Demibeer                S. Pancrazio Salentino           BR     2014
Duan San Giorgio              Jonico                         TA     2006
Eataly Bari                            Bari                             BA     2013
Ebers                                        Foggia                         FG      2014
Eclipse                            S. Giorgio Jonico              TA      2016
Erland                               Racale                                 LE      2016
Fabbiano                          San Giorgio Ionico           TA      2014
Grille                                    Minervino Murge             BA        2017
Gruit                                          Brindisi                       BR        2008
I Peuceti                                    Bitonto                         BA         2013
Malatesta                                    Lecce                          LE          2015
Montalto                       Pietramontecorvino                FG          2009
Murex – Altamura  Agricultural Brewery      Altamura      BA     2011
Old 476                                  Galatina                            LE           2015
Ratto Matto                        Bisceglie                            BA           2017
Sancti Marci               San Marco in Lamis               FG           2014
Suds Fine Southern Brewery         Noci               BA           2013

Apulian beer sign

Name                          Location                 Province            Year
74zero15                  Martina Franca                TA                      2015
BAC Casaranese Brewery Craft     Casarano     LE          2014
Barbarossa                      Bari                           BA                      2011
Beer-Oz                       Modugno                       BA                     2014
Beerbante Salentina     Melendugno         LE                     2014
 Beer Clandestine             Martano              LE                     2017
South Beer                             Bari                    BA                     2014
Beer Terrona       Corigliano D’otranto       LE                     2013
Birralab                            Canosa                    BA                      2015
Birrarium         Acquaviva delle Fonti         BA                     2013
Leverano Brewery      Leverano                 LE                      2011
Birrogastrofonici          Lecce                     LE                      2012
CapiMora                          Racale                   LE                       2015
Double Cotta                   Corato                   BA                      2014
Duca di Svevia      Torremaggiore              FG                      2016
Gargantua      San Nicandro Garganico     FG                      2015
idem                           Leporano                      BA                      2014
The Aura                    Cavallino                      LE                      2015
Lentopede                Spongano                     LE                      2016
Mata                             Cerignola                     FG                      2016
Meliso                        Supersano                     LE                       2016
Mi.ac                      Canosa of Puglia             BA                       2017
Musa                      Gravina in Puglia             BA                       2016
O-Grainbeer           San Severo                    FG                       2009
Spinelli                        Parabita                       LE                       2015

HOW TO OBTAIN THE MICHELIN STARS


It is well known that Michelin stars are the highest aspiration of all the chefs and restaurateurs of the planet.

Michelin stars

Seeing the name of your restaurant appearing on the guide is synonymous with quality and excellence, not to mention customer feedback.

Michelin stars

Going back a few decades, we find ourselves in Clermond-Ferrand in France, in the leading company of tire production, the founding brothers: Édouard and André Michelin, had to find a way to guide motorists during the trip, and so they have thought of a guide that contained the reviews and advice on where to eat, stay overnight etc. it is an important recognition that was and still is assigned by the inspectors, evaluating the kitchen, the location, the chef, the service, the cleaning and many other factors.

Seeing the name of your restaurant in the Michelin guide is like seeing a prize winner.
The French publication, Le Guide des Restaurants de France et du Monde (or simply translated “Michelin”) selects some of the best restaurants across all borders and certifies them with stars for excellence that they offer to gourmets without any hesitation – defines the quality!

In 1900 the first issue of the Michelin guide was published.

Michelin stars

To appear in the guide with the prestigious symbol next to it, you need to get at least one star from the inspectors, which indicates an excellent cuisine, which can be both traditional and range in the creativity of the Chef. When the second star arrives after the first one, the restaurant reaches very high levels, at the threshold of perfection obtained with the third star, the highest recognition, the crème de la crème. In short, the main features are as follows:

very good cuisine in its category.

 excellent cuisine, deserves a detour

exceptional cuisine, worth the trip

Michelin stars

The process begins with the inspector who, sitting at the table in the restaurant, orders from the menu, opting for a culinary experience that allows the overall assessment of the work of the Chef and his whole brigade. Starting from the presentation of the dish, very important, (even the eye wants its part), to continue with the flavors of the dishes, the balance of the ingredients, the technique of preparing their quality and the ability to  cook and  to create a union unique and unforgettable.

Then we move on to the evaluation of the approach with the clientele, namely the professionalism of the service, the selection and the right combination of wines, the atmosphere of the room, the furnishings, the location, the quality / price ratio. leave the mark.
Each plate is evaluated according to the following parameters:

Product quality
Preparation technique
Balance between the ingredients
Creativity of the Chef
Every point on the list receives a vote, here we do not speak of stars but of, forks, ranging from 1 to 5, considering all the elements that we talked about before.

If you are a restaurateur, we can give you the advice to buy the last guide, for the new one you will have to wait until next month, November 16th, and  to start examining the starred restaurants in your area, try them and try to learn. Analyzing the competition, or perhaps it is more correct to say, who made it is fundamental.

Michelin stars

The second tip is to invest in your business, change furniture, modernize and keep up new with the times. It is better to buy  an architecture book and redo the furnishings, to select the best staff you can find, travel around the world and get the best out of many different cultures. Start this research to make your restaurant one of a kind, and with dedication and perseverance the results will come.

For the new edition of the guide, the eyes are focused on the famous chef Carlo Cracco, who last year spoke because he lost a star, and he has moved his restaurant in the Vittorio Emanuele gallery in Milan. In less than a month we will find out that  next to the name of its restaurant “Cracco” another star will appear, or maybe two, in order  to reach the maximum prestige.


Even young people are taking their space, in one of the previous articles, we interviewed Chef Isabella Potì, who with his partner Floriano Pellegrino, also Chef, brought the restaurant “Bros” in Lecce to high levels, achieving a reputation , which at this time was  among the most quoted for obtaining the first star.


Italy, in 2018, has 356 recognized stars, occupying the second place in the world after France.

Read also: A river of Michelin Stars and several restaurants in Italy and around the world: interview with Chef Enrico Bartolini