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.

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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.

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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.

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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.

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.

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

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.

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

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

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.

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.

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”. Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

 

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)

How to create a restaurant menu: 9 things to know.

1.The restaurant menu must be original

The restaurant menu offers an ideal balance of unique and old dishes, for example the basic burger. It can be offered in a classic or with American cheese. You can even offer a unique version, one that fits with the themed restaurant, like topping a burger with guacamole cheese and pepper jack for a Mexican themed restaurant.

2.The restaurant menu must be versatile

This simply means that no item in the menu should be alone. If you offer a fresh lobster roll, be sure to include lobster in other dishes.

3.The restaurant menu should have the correct cost of food

 

In order to keep profits and prices accessible to customers, each item on the restaurant menu should be evaluated to determine its food in terms of costs with the actual amount it costs you to make the dish. The expensive ingredients (as already mentioned the lobster) is equivalent to an expensive menu. This does not mean that the food you order should be the cheapest quality available – it is the most important aspect of creating menu items – but it is necessary to balance the high and low cost of food at a reasonable profit margin.

4.Menu items must be easy to prepare

 

The menu items should be easy to prepare and these are two useful tips:

 

1 – easy to prepare on the spot (sautéed, grill, etc …)

 

2 – easy to prepare in advance and heat (lasagne, pasta, ribs).

 

5.The restaurant menu should have an easy to read format

Reading characters and too much text make it difficult for users to read. Keep your menu with simple design and avoid using too much culinary jargon.

6.The restaurant menu should be in a manageable size

The sky is not the limit when it comes to your restaurant menu. Avoid the temptation to offer a wide selection of articles, otherwise you will inevitably throw food at the end of the evening. Consider also what your kitchen restaurant is able to produce. There are enough stations to offer grilled dishes, sauteed dishes, salads, soups, baked goods, etc …

 

7.You should know when to update your restaurant menu

In order to keep the cost of food under control and keep up with other costs, you need to update your menu at least once a year. This does not mean that you have to rewrite the entire menu or add all the new dishes. It is simply a good time to make sure that prices are where they should be, and to evaluate the menu items with those that are not being sold.

 

8.You should know what to avoid on the restaurant menu

There is a long list of things to avoid in a restaurant menu, such as reading difficult characters or overly descriptive languages. The menu is like an ambassador for the restaurant, and you want to set the right foot.

9.One must know when to offer special restaurant menus

Mother’s Day or Valentine’s Day often deserve a special menu at a fixed price. A fixed price menu limits the number of items available at a time, making it easier for the kitchen to result in a large number of meals in a short space of time. Even if it’s not a party, a set menu also acts as a big promotion during slow times. Special-price menus of two-for-one or a fixed-price wine tasting menu are great restaurant promotions to convince people, even in difficult economic times.

5 trends of successful catering.

Let’s see together the different culinary trends in catering

It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.

Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.
Healthy menus
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).
Gluten-free foods
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.
Ethnic cuisine and street food
Oriental cuisine, and in particular the one  of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to  look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer  together with salt and pepper. One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.
Homemade cooking
In the homemade style the food is served on plates and the people  serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on  your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.