Category: News

Italian restaurants in Germany

Italian restaurants in Germany combine Italian taste and German love for Italy. It would seem a winning combination but it is good to pay attention to the procedure to follow.

It happened to everyone, at least once in their life, to give in to the temptation to eat in one of the Italian Restaurants abroad.


Who for nostalgia of a good dish of pasta with meat sauce, who out of curiosity, we all entered an Italian Restaurant outside the borders of our country. We ate and were disappointed. The causes of the disappointment of expectations are numerous. Sometimes the Italian Restaurant abroad has only the name of Italian. At other times the disappointment is due to the choice of products, which are often presented as Italian, but they are not.

It is the so-called “Italian Sounding”, or the use of images, geographical names and brands that evoke Italy to promote non-Italian products to represent a real business of counterfeiting.
It was therefore necessary to adopt a measure that would recognize the real Italian restaurants abroad and certify them.
Objective, transparency, honesty and recognition for those who work with passion, commitment and honesty.

Find out what German customers are looking for

The world of commerce generally does not allow complete authenticity. There will have to be tears to the very strict Italian culinary rule to satisfy customers. It is necessary to pay due attention to local tastes and arm oneself with mental flexibility.

Italian restaurants in Germany: A long culinary history

Italian restaurants in Germany

The market in Germany is full of Italian restaurants that have been working there for many years. After all, the first Italian immigration dates back to the 1960s. Certainly the success of these restaurants ensures appreciation for our cuisine by German customers.

Italian restaurants in Germany, where to open them?


Germany is a rich country, but with different realities. Opening up in a city rather than another makes its difference. Which are the most popular cities?

  • Hamburg is an administrative division and is the richest area in Germany. Opening here would allow you to try your hand at restaurants with excellent ingredients or even street food.
  • Bremen: here too the Hamburg speech applies. It would not be difficult to open a quality place.
  • Baviera: location closer to Italy, both geographically and culturally.
  • Berlin would seem the ideal destination but the market is very competitive. Generally, here, very little is spent on eating out. Keep that in mind!
  • Stuttgart presents itself with many of our compatriots established in the made in Italy trade.
  • Frankfurt is rich and also frequented by important people. Let us not forget the ‘important density of banks including the European Central Bank.


The German customer who visits Italian restaurants:

  • He generally knows the quality of our products;
  • It requires a medium / high level;
  • he is used to spending without excesses.

The German bureaucracy

Italian restaurants in Germany

Italian restaurants in Germany
There are three important points:

  • VAT number: for your restaurant you can choose between a sole proprietorship, a partnership or a limited company;
  • food sector authorizations;
  • legal and fiscal management of personnel: simply consult an accountant.

What kind of restaurant do you open?

Here are some possible ideas:

  • Italian Street Food: wallet pizzas, trousers, arancini, light fried;
  • regional cuisine with DOP products and DOC wines;
  • cuisine for celiacs;
  • pizzeria.

Italian restaurants in Germany: Business plan?

Italian restaurants in Germany

Planning before opening our restaurant is fundamental: from the financial to the furniture, from the choice of suppliers to the offer on the menu and let us not forget marketing and competition.

A good business plan must include:

  • The target
  • A study of competition;
  • Marketing;
  • Financing;
  • Providers.

The tongue

Italian restaurants in Germany

Let’s not forget the language, very important if you want to open an activity abroad. It can be learned in Italy in specialized schools, and also in Germany.

Conclusion

To open any business you want commitment and luck. Only in this way will it be possible to have the deserved suffocation, as for everything.

Read also: The best 4 Italian restaurant chains in America

Cafeteria: What you need

Cafeteria. The coffee plant is native to Ethiopia and arrived in Europe around the seventeenth century. Consumption spread in the 1700s. Coffee is consumed almost all over the world. There is no respectable café or bar that does not offer this drink as well as in other catering sectors. Coffee is at the top of the world in terms of economic value along with oil and steel.

cafeteria

Coffee for your coffee shop: Typologies

Cafeteria

Coffee is a tropical plant. Many are the species of the genus Coffea, but only two are economically important: the Coffea arabica and the Coffea canephora (known as robusta).

From the Arabica you get a better quality coffee. Contains from 0.9-1.7% caffeine percentage. This variety represents 3/4 of the production in the world. Arabica improves in quality if grown at altitudes above 900 meters.

Robusta produces a lower quality coffee and a considerable percentage of caffeine, or from 1.6 to 2.8%. This plant prefers lower altitudes (200-300) than the Arabica. However, it is a variety much more resistant to diseases and critical climatic conditions.

Production and collection

Cafeteria

The production is divided into:

  1. Central and South America;
  2. Central Africa;
  3. Asia.

The uniformity of the climate of tropical countries allows continuous fruiting.
The collection can be manual or mechanical. Manual collection takes place in two ways: picking or stripping.

Picking involves harvesting ripe and healthy berries.
With stripping, it is expected that most of the fruits will be at the right ripening, then, in a single pass, all the fruits are harvested. With this method the product does not have a homogeneous maturation and the quality suffers. However, the cost of this collection method is much lower.


Coffee for your coffee shop: Processing

Cafeteria

After the harvest, the beans must be quickly extracted in order to avoid deterioration.

  • In the dry treatment the fruits are dried in the sun. This operation can also be performed with the use of dryers. The result is safer, but poor in quality. Then the pitting and sieving takes place. The coffee thus produced is called natural or not washed.
  • In the wet treatment the fruits undergo stripping and fermentation. The beans are then washed and dried. After drying, pitting is carried out. The coffee obtained from this process is called washed. This method requires a lot of water and is long and expensive, however the final product has a better quality.


Green coffee is sent in jute bags (usually 60 kg) to countries
importers.

What you need to know about coffee for your coffee shop: Mixing and roasting

Cafeteria


In order to obtain a drink with the right body, aroma and taste, it is necessary to mix different types of coffee, in terms of quality and origin.
Mixing allows for a product with constant characteristics. This is important because the consumer gets used to a taste and matches it to a certain brand.

The roasting gives the coffee the taste, aroma and color that characterize it.
The degree of toasting varies depending on the country where the procedure takes place. In Italy, a strong and marked taste is preferred and toasting is carried out at higher temperatures and times (in the south than in the north). The opposite happens in countries that like a coffee with a lighter taste.
After roasting, the coffee is quickly cooled. A strong coffee does not necessarily have a better quality, but only a greater toasting.

cafeteria

Cafeteria

Four methods are used to make coffee:

  • Non-hermetic closure: the coffee is closed in bags practicing 1-2 small holes in the package. The packaged coffee should be used within a month;
  • Vacuum-packed: the coffee is packaged after removing the air and this allows the product to remain for about six months;
  • Pressurization: the coffee is packaged in watertight metal containers. This method, more expensive, allows a long conservation (even more than 3 years).


Decaffeinated coffee

Decaffeinated coffee contains little caffeine (about 0.1% on the dry substance). Caffeine is eliminated from the green bean through the use of water or carbon dioxide. At the bar the decaffeinated coffee is already ground in single-dose packets or in beans; this last solution offers superior qualitative results.

Read also: PIZZERIE, BAR, FAST FOOD FOR AUCTION: THE SPEED OF TRANSPORT

News in catering: Some steps

News in catering. The fourth industrial revolution also came with some innovations in catering.

Requests for innovation and convenience, new technologies for operations management and connection with guests are closely linked to the exponential growth of this sector.

Restaurants are attracting more and more investment funds precisely because the restaurant sector is a safe and always growing sector. We look for brands that follow the trends and new needs of 2.0 customers and are competitive on the market. After all, you know, the new generations or millennials consume many more meals out and represent the target audience to pay more attention to.

News in catering

The catering industry has seen many changes in recent years. New technologies and smart languages are transforming all aspects, pushing restaurateurs to update or even refound their business organization – that’s why innovation becomes such an important part of success: Today’s chefs need not only skill in cooking food but also a strong business sense!

In this new world where technology is the queen, there are many tools available to help restaurants and restaurateurs manage their businesses more efficiently. One of these tools, which is gaining ground in recent years thanks to its ability to streamline daily operations and maximize profit margins through data analysis at any time, are software applications that can be used on smartphones or tablets – including reservation systems, so that customers never miss the opportunity for lack of availability!

With the latest generation of management software, you can now not only communicate with your staff from anywhere in real time, but also organize reservations and track orders. The system has instant access to statistics on a variety of goods that will help anyone working at any level within your business to be more efficient or simply to want some peace of mind knowing that everything runs smoothly during the periods of work.

News in the restaurant: fast and casual

News in catering

The global foodservice provides an increasingly rapid service. Consumption outside the home grows more and more with a value of 43.2 billion euros.

The chains in the catering sector are those that earn the most from this change in people’s eating habits.

News in catering

The classic restaurants lose altitude because they do not update their offer or their service. Consequently, in addition to being less attractive to the consumer, they also become attractive to potential investors. However, new developments in catering or hybrid concepts are catching on: fast casuals. These activities combine a consolidated business model between raw material and personnel costs with greater attention to the news and interests of customers, giving space to possible investors.

News in catering: Technology

News in catering

Technology is increasingly enabling “barrier-free” interactions: mobile apps, electronic payments, Wi-Fi, offer customization.

Technology simplifies life not only for customers but also for a restaurant manager thanks to increasingly automated technologies thanks also to management software.

Difficulties in management?
The costs of raw materials and labor are increasing. Rents in good locations are always very salty.

News in catering

  • Deliveries are an innovative and convenient way to get food vouchers directly at home and continue to have a certain appeal.
  • automation, big data, machine learning, 3D printing, autonomous vehicles

The change of restaurants and kitchens for these trends
Home delivery will become more and more present especially with the movement of many people towards city life. Restaurants will have to update to accommodate these changes.

Voice ordering
Successfully integrating this technology is also a great way to get publicity, however you need to make sure that the system works in practice. On the contrary, inconveniences could occur and the customer may have to wait a long time for his order. Making innovation means improving customer experience.

Customization
Generally, too large a choice can be meaningful for the customer. Self-ordering options, apps and mobile ordering kiosks allow operators to offer options and maximize profits.

News in catering

Lifestyle brand

News in catering
Marketing is redirecting its attention from demographic data to psychography. On balance, people buy what they manage to mirror. As a result it will buy a brand that will share its set of values ​​and ideas.

Innovation in catering will also be present in neuromarketing, behavioral economics and sensory branding. We will buy things that will unconsciously attract us through a sort of sensory and psychological manipulation.

The standard restaurants have remained in the past. The future, however, could force them to take some steps forward in a society where everything is always for sale.

Read also: The rules for commercial catering

Looking for a job in the restaurant

Looking for a job. Did you happen to think: “I am looking for work and I wish I were in the restaurant business” ?. In this article you will find some information that will be useful to you to better understand this sector.

Looking for a job

Are you looking for a job in the catering industry? If so, then this article is perfect! Here are some tips on how to get started.
Start by checking all of your local restaurants and their websites – they usually have an online application form or register with HR, as well as contact information of any specific location where there may be openings at any given time (if there is not one listed directly in the foreground). From here it’s just a matter of turning these vague clues into action: send a cover letter expressing interest along with the relevant curriculum and certificates/diplomas.

I’m looking for a “safe” job

Looking for a job

In Italy the demand for personnel in the catering sector continues to grow. Despite the crisis, the sector is registering more and more employees without considering seasonal and occasional employees.

This exorbitant request for personnel cannot be covered by professionals alone. Pizzaioli, cooks, pastry chefs, artisan ice creams, barmen, as well as professional waiters are missing.

Nowadays, catering allows for a permanent contract, in most cases.

In times of employment crisis, the catering sector requires these figures.

I am looking for a job in catering: experience and practice are important

Looking for a job

If you have already sent resumes to restaurants, pizzerias and canteens without a response, you may know that the reason may be lack of experience.
In this sector the practice is essential in order to really learn the job.

But, Italy has adopted a policy of minimum remuneration of the internship, increasing it a lot.

  • This has certainly limited the abuses.
  • but it destroyed the possibility of “Going to a Shop”.
Looking for a job


Furthermore, it is very unlikely that any activity such as a pastry shop or restaurant will take on an aspiring cook, or a novice pastry chef, on a paid internship.

A restaurateur who decides to invest in you, giving you a salary, does so only if this brings an advantage to his business.

An intern takes time and resources, often slows down all production and makes innocent mistakes due to inexperience.

You need to study!

Looking for a job

Passion is fundamental in a hard and tiring profession like this, but the study is essential. The training guarantees a recognized competence and some work experience in the sector.

In “kitchen” there is a multitude of different professions and different opportunities. So you will need to focus on one particular goal.

Would you like to open your own restaurant? enter a starred kitchen? to be in contact with people, create cocktails? Sommelier, or work in a canteen, or in a pizzeria? There are many possible ways to go. Think well!

Some clarification …

Looking for a job

Chef and chef are two different figures!

Lately the term chef is used to define whatever subject works between the stoves! However the Chef is the leader of the kitchen, he decides the menus, the recipes and manages the orders.

The hierarchy in the kitchen foresees the chef at the top, then the sous chef, to follow the leader, the various cooks assigned to the stations up to the commis and the plongeur.

Both in the kitchen and in the dining room, with the same technical preparation, the “soft skills” make the difference. The most authentic passion is decisive. Because it is the ability to relate positively with both colleagues and customers. Then you need a lot of patience. The work in a restaurant is hard and with crazy rhythms. You have to know how to resist stress. Last but not least, a good spirit of organization, the know how to play team and problem solving.

The basics of the kitchen

Looking for a job

The kitchen involves but without the basics and a deep knowledge of the ingredients will be hard. The kitchen is not a successful dish. The school is the beginning, then there are books, updates, study, tastings, research of new raw materials. Don’t forget, then that a mental organization of work is needed. Managing a service is not easy. The same applies to the room. The work shifts are long and the passion is essential in a job in this sector.

With genuine passion, the difference between kitchens and dining rooms is reduced to soft skills. The ability to relate positively with colleagues or customers is what makes this job so rewarding; it is also a must for any cook who wants his craft to be recognized in today’s competitive market! With such a high demand for patience and knowledge as organization and problem solving – not forgetting a pleasant spirit of teamwork – anyone would be lucky enough to be hired in one of these teams where they can show off all these impressive talents while also enjoying the good times together.

Read also: Young and talented. Several titles recognized at just 23 years. Interview with PastryChef Isabella Potì of the Ristorante Bros in Lecce

Open a restaurant: tips

Open a restaurant like business is becoming a common choice for many people and the phenomenon is growing more and more. We have already seen in a previous article what it needs to open a restaurant or a smaller business in the catering field.

open a restaurant


Now we will analyze together whether it is more satisfying to open a restaurant abroad or in our beloved country.

The Italians and the kitchen: a love story that has lasted for a lifetime. Despite our thousand faults, food remains among the characteristics of our culture that we cannot help but talk about it and for which we love to compete, both in Italy and abroad, thanks to our ancient culinary tradition.

Open a restaurant

After all, the Mediterranean cuisine is one of our glories and is recognized as the best in the world.

No wonder, that our kitchen is successful in foreign territories. So then , therefore, was putted the idea of ​​opening a restaurant abroad.

But which are the best locations to open a restaurant abroad?

Open a restaurant

Certainly it is not easy to answer this question. However, the most sought after locations are Malta, Zanzibar, the United States, Germany, New Zealand, Australia, Switzerland, the Canary Islands, Russia and Romania.
But also London, Miami, Zurich, Barcelona, ​​Berlin and New York.
These are just some of the most renowned places in the world where several people have started successful restaurants.

Nevertheless we must not forget that without passion you cannot get anywhere. There will always be difficult moments and today the market is really very competitive.
Is it better to open an activity in the catering sector?

The answer of course is yes!

Demand in the sector is very high and continues to grow both in Italy and abroad despite the periods of crisis.

In any case, managing a restaurant is a complex activity that cannot be undertaken unless you are aware of the commitment due.

Know the territory

When deciding to open an activity abroad, it is essential to know the area. You can contact the National Institute for Foreign Trade, thanks to which you can get all the information you need about the social and economic situation in the country where we want to open an activity.

Contributions to open activities abroad

Each Provincial Chamber of Commerce can distribute information on the possible contributions offered to those who want to open businesses abroad. To find out about this type of funding, contact the official website of the Ministry of Foreign Affairs or the Development Cooperation site.
The possibilities of development have increased in recent years thanks to the web that has facilitated trade and interrelationships.

To open a restaurant abroad it is advisable to evaluate and inform yourself about the country chosen. It must be related from the territorial point of view, the competition and the real job prospects.

In order to open an activity abroad, public funding has been set up for the internationalization of companies both nationally and internationally.

One of the most interesting opportunities created in recent years is offered by Erasmus for young entrepreneurs. This is a European Union program designed to create opportunities for meetings and trade relations between citizens of different EU countries.

Open a restaurant: Where to start

If you have a decent budget, it might be interesting to take over an activity that has already started. There are several agencies and several online sites that deal with providing a whole range of information “for sale” activities in different parts of the world.
Among the present offers, very interesting are those ones relating to the sale of land in the Caribbean, where it is possible to open commercial activities abroad dedicated to tourism.

Erasmus Opportunities Young Entrepreneurs

The Erasmus period is about 6 months. In this period we choose to work in a structure present outside the Italian borders, at the end of which we can continue to carry out the same activity in Italy. On the other hand, thanks to the contacts acquired during the period, it will be possible to try to open the same type of activity abroad.

Conclusions

Opening an activity abroad certainly needs a good dose of courage. It is necessary to inform concretely based on the country where you choose to start this professional adventure. The possibilities or the success that cames from the choice to stay in Italy or open an activity outside national borders, are directly linked to the commitment that you will employ. A perfect recipe does not exist.

Read also: Take a restaurant into management: mistakes to avoid

How to open a kiosk on the beach

open a kiosk

Open a kiosk on the beach: Do you want to drop everything and live near the sea? Follow the article and you will discover how to make money with a pleasant activity, which takes place on the natural beauty of the marine environment.

We investigate how much it costs to open a kiosk and how to open it, as well as the various bureaucratic requirements.

First step: choosing the kiosk


First of all, we need to make a choice: stable or mobile kiosk?

In the first case it can be managed like a masonry bar, with no difference to traditional bars.

If you prefer a mobile kiosk, the advantage is that you can definitely deal with more customers, since you can move to look for them.

The peculiarities of the beach kiosk

The kiosk is not just a type of activity that can be performed on the beach.
More and more are also being created in the city, especially near the heavily trafficked areas, both in wood and in containers, to have a cheap activity, especially in recent times when property prices in the center for commercial activities are increased.
For those who want to have a kiosk on the beach, the concession is needed!

open a kiosk

The beaches and sandy beaches in Italy are the property of the state, that is, of the state, and can neither be bought nor rented.
To find a portion of the beach where your kiosk will insist, you will need to win a concession.

To get the detailed information on the procedure to follow, you need to contact your Municipality, as each has its own rules regarding constructions and permits.

The most important tourist resorts in Italy generally assign portions of the beach for a variable period ranging from 1 to 7 years and in the event that the request is high, they can also resort to small auctions.

The prices in this case, for a one-year concession, can even exceed 30,000 euros.

We therefore take these costs into account and ask the municipality where we would like to put our kiosk on a cost schedule.

In general, however, in addition to the portion for the kiosk, the concession is also given to place and rent umbrellas.

In this case the asking price, even if it was over 30,000 euros, would certainly be easy to cover if in a tourist destination appreciated by tourists.

Costs of a kiosk: a low-cost bar?

open a kiosk

There is a big difference between a street vendor with a cart and a bike and a stable kiosk that is made with quality materials.

There are many companies on the market that offer low-cost solutions such as wooden kiosks, even small ones.

open a kiosk
For an extremely small model, prices start at around 1,000 euros and then increase with the expansion of the structure.

In the case of a beach kiosk, size doesn’t matter!
The wooden kiosk is certainly not suitable, however, for hosting customers inside: you can prepare their orders in and arrange them at the tables outside.

Clearly money is also needed for purchasing tables and external structures.

Spending on a larger kiosk instead of a container, the prices rise significantly and can easily exceed, with complete equipment, even 20,000 euros.

Open a kiosk: Personal requirements

open a kiosk

You will need a license for food and beverage administration. Can be exempted from the course:

  • those who graduated from any of the Italian hotel institutions
  • who has a degree in science
  • who has already worked in the hotel industry for at least 2 years


The SAB courses to obtain the certification typically last between 60 and 100 hours and have a cost that hardly exceeds 600 euros.

By going to the Chamber of Commerce, you can easily get a list of organizations that are authorized to provide this type of course.

Open a kiosk: bureaucratic requirements


Being an activity in all respects:

  1. a VAT number is required
  2. registration with the Chamber of Commerce is required
  3. registration with INPS, INAIL is also required
  4. the license for food and beverage administration


In addition, each call for bids of the municipality may require additional obligations:

  1. the technical report of a professional regarding the structure;
  2. the request for the authorization request to operate;
  3. the test, which must also be carried out by a professional in this case
  4. the declaration of conformity of the installations, carried out by an authorized technician

Read also: Food truck: Everything you need to know

How to open a bar: Some tips

Open a bar: Do you want to feel like at home while you work? Make your own space by opening a successful bar!
In this guide I will give you useful information to start this stimulating activity!

open a bar

Choice of location
It is essential that your customers can see and find your place, so you need to evaluate:

if your target passes in front of us, at what times and with which dynamics
what kind of traffic is in place (ex: the station is a crowded place and attracts every type of client)
how to see the room from the outside: the customer, unconsciously, tends to enter more willingly into a bar where he sees well inside
Requirements
Opening a bar means setting up a business, and then becoming an entrepreneur.
Opening the VAT number, identifying the most suitable company form and registering the company with the Business Register will be the first three steps in which it is best to rely on an accountant.

Then you need a property that must be up to standard, that is, in order with regards to licenses and requirements that are often imposed by local legislation (Municipal or Regional).
The same applies if you choose to acquire an existing bar, because you cannot take it for granted.

Bureaucratic steps

Open a bar


presentation to the Municipality of the form for communication of commencement of activity including the required attachments (data of the owner, company, opening hours, viability, ASL compliance, etc.);
request to the municipality for authorization to display the sign;
request to the Revenue Agency for authorization for retail sales of spirits;
payment of SIAE rights for the dissemination of music and images;
request for fire certification to the Fire Brigade (only for premises of size equal to or greater than 450 square meters)
Personal requirements
Having successfully attended professional courses, established or recognized by the regions or autonomous provinces, regarding the activity of food and beverage administration, obtaining the SAB and HACCP certificate, the first required only for the entrepreneur or for one of the members, while the second is mandatory for all the personnel assigned to the preparation or the service.
Alternatively, it is sufficient to have a suitable qualification, such as the hotel certificate.

Costs to Open a bar

Thinking of starting your own business without planning is a suicide, an action that will most likely lead you to bankruptcy or otherwise lose money.

So don’t overlook the business plan!
In this document you will have to mark all the items of expense that you will have to face in view of the opening of your bar: not only what regards the more concrete aspects, but also those related to the fulfillment of the Italian bureaucratic requests.

In the case of the purchase of a bar that has already started, you will need to purchase the license, the value of which will depend on the turnover.

You can also evaluate the opening of a franchise, which can be convenient in terms of visibility and guarantee to customers.

Rent

Open a bar
The cost of a bar depends mainly on the size and location.
In fact, one of the heaviest costs is just the rent, together with the utilities and staff. I value around 50 thousand euros.

Similarly, if you decide to take over a pre-existing room, the sum to be paid to the previous owner can be around 100-200 thousand euros, even if it can be paid in installments against an advance.
At this expense we must then add the notary’s fee, as well as the compensation of the mediator (about 2% of the sum) for a total of 7-8 thousand euros.

Tools and consumables

Open a bar
To take into consideration:

  • A professional coffee machine, which can cost more than 2 thousand euros
  • Oven: 500 euros
  • Chopper: 18 euros and blender: 10 euros
  • Refrigerators-freezers: 2 thousand euros
  • Sink: € 150.
  • Cash register: 600 euros
  • Dishwasher: 600 euros
  • Slicer: 150 euros
  • Ice chop 50 euros
  • What else is needed to open a bar?

What else?

  • 2 Shakers: € 20.
  • 100 normal glasses: 250 €.
  • 70 Cocktail glasses: € 560.
  • 50 Coffee cups: € 75.
  • 40 dishes: 60 €.
  • 300 Packs Napkins: 300 €.


And as for the furnishings:

  • 40 chairs: 2,300 euros
  • 10 stools: 160 euros
  • 10 tables: 500 euros
  • 1 counter: 25 thousand euros


Management costs

Open a bar
The main ones are:

  • staff
  • Utilities
  • Raw material
  • Insurance policies

Bar management

Open a bar

By “bar management” I mean everything that revolves around offering the customer service.

It is essential to speed up and optimize this process.
But for this you can feel comfortable: with our management software Ristomanager you can:

  1. manage the tables
  2. keep memory of orders
  3. manage warehouse stocks

What are you waiting for to provide an efficient service? Try Ristomanager for free

5 most requested cocktails

Cocktails

Cocktails. Are you a restaurateur, a bartender or a waiter? Show some cultural notion on what you serve is a great way to make a good impression in front of a customer and to give a more professional image to your restaurant.

Don’t you feel like reading a dusty history manual or shaking a thousand google pages and want to have the answer ready that impresses your listener?
In the article you will find a brief historical overview of the 5 most sold cocktails in the world in 2018.

Cocktails

A cocktail is a type of mixed drink that originated in America during the early 20th century and became popular with the laws of prohibition. Typically contains alcohol such as vodka, gin or rum along with various other ingredients such as fruit juice (eucalyptus), liqueur addition (s) syrup sweetener instead of soda water cane sugar alcohol Classifications vary depending on how they are made but usually fall into a group by classification below: Martini – vermouth light color; Cosmopolitans – wells drinks often consist exclusively of whiskey cola antidote Cuba Libres – strong black beer served Kahlúa Coffee Fizz Tequila sunrise Vieux Carré Sidecarrogat.

Cocktails

1.OLD FASHIONED
It was born at the end of the 19th century as a whiskey cocktail served in the old way, that is with a lump in the glass, two drops of Angostura, a thread of soda to melt it and the addition of ice. It takes its name from the glasses in which it is served, called “old fashioned” for the note. In 1931 he appeared for the first time in a recipe book at the Waldorf-Astoria, a famous luxury hotel in New York, with a strong racist connotation.

Just to make you understand the caliber of the place, I inform you that it has hosted people like Nikola Tesla and Marilyn Monroe. And when the Titanic sank, the investigation into the tragedy took place just inside its walls.
We can say that the famous cocktail owes its diffusion above all thanks to the importance of the hotel. To date, according to the charts, it is the most popular cocktail in the world.

2.NEGRONI

Cocktails
We can be proud of that, as it is an Italian cocktail of Florentine origin. One day, around the 1920s, the traveler and polyglot Conte Camillo Negroni got tired of the usual American who ordered daily for an aperitif, so he asked the barman of the Caffè Casoni in Florence to replace gin and seltzer, also in honor of the last trips he had made to London. Thus was born the drink of the “real men”, destined to end up in the discharges of the youth discos.

3.WHISKEY SOUR

Cocktails
It has a mysterious origin. Some trace it back to the old British seafaring practice of preparing drinks that could be kept on long ship journeys. To support this hypothesis, the fact that the drink is mentioned in the famous “The Bartender’s Guide: How to Mix Drinks” by Jerry Thomas, published in 1862, contributes to this hypothesis. Another accredited theory attributes its birth to the English Mister Eliott Stubb, who in 1870 he opened a bar in Iquique, a Chilean village. There he began to experiment, obtaining a mixture of whiskey and limon de pica, from which the modern after-dinner was elaborated.

4.DAIQUIRI

Cocktails
Cubano, Hemingway’s favorite. According to historians in 1898 near Santiago de Cuba, there was a small village called Daiquiri, where one day a young, very thirsty sailor landed, who, in a hurry to drink something, entered a shed that offered the glass, but refused to drink a smooth Rum, so he asked to have it stretched with some lemon juice and corrected it with sugar.
According to another legend, in the early twentieth century an Italian mining engineer, Giacomo Pagliuchi, visited the iron mine at Daiquiri. At the end of the day he was invited to drink by his American colleague, who only had rum, sugar and lime in his house: he invented a new cocktail!

5.MANHATTAN

Cocktails


According to a popular theory, the cocktail was invented at the Manhattan Club of New York in the early 1870s by Ian Marshall, who had been commissioned to prepare a banquet, organized by Winston Churchill’s mother, in honor of Samuel Tilden, presidential candidate . The success of the banquet made the drink very popular.
In reality, the Manhattan Cocktail can be considered an evolution of Whiskey and Gin Cocktail, to which some creative barmen tried to add vermouth, a step that some consider essential for blends.

The history lesson is over, I wish you a good drink! ?

Read also: How to determine the price of food and drink

COVERED? IS IT LEGAL? MUST BE PAID?

Covered. It is one of the most annoying things, especially for tourists: not by chance, it exists only in Italy. But what is it?

It is the cost of provisioning. It is the space with all the objects that are prepared for a single diner: it includes crockery, cutlery, glasses, tablecloth, napkin and, in the case of formal equipment, many other pieces. Also add the necessary cost for the subsequent cleaning and the bread, in order to give a greater justification to the additional cost required. It also includes the qualitative type of service provided, meaning the peculiarity of the restaurant itself, the professionalism of the staff and the additional services not quantified in the account.

Covered

The origins of this “tax” date back to the Middle Ages, when it was intended to contribute to the owner of the inn those guests who consumed food brought from home using tables, chairs and cutlery from the restaurant. If, on the other hand, foods prepared by the innkeeper were consumed, the “cover” was already included in the final bill.

Do not confuse, in any case, the cover with the service, which varies from 15 to 20% of the total and originates from the past when there were no work contracts and the staff was paid as a percentage of the orders of customers and tables that served. At the time, the service was, in fact, the salary of the waiters: it is paradoxical that this item has remained even today, despite the waiters being regularly paid.

The problem is that, although it is a charge that may seem pretentious, no rule prohibits it, as long as it is specified in the price list.

The question must be regularized at the local level, by the Regions or by the municipal administrations: some have dealt with them, others have not. Any examples?

A subsequent regional law of 2006 still prohibits the so-called “bread and cover”, but allows the “service” item: if the delivery service is performed at the table, the price list must be made available to customers before ordering and must indicate the possible component of the service in such a way as to make the price clearly and easily understandable to the public, prohibiting the application of additional costs for the cover.
At a national level, the rule is that exhibitors must display their license, authorization and price list in a room that is visible to the public .

Until then, the cover must be paid, it being understood that, if there is a suspicion of wrongdoing by restaurateurs, the possible report must be presented to the traffic police.

How much do you ship to the restaurant?

Covered

How much do you spend at the restaurant? And if we could automate the cost of a delicious meal to make it rise only whenever there is a new menu, or because of inflation.
I’m not saying that this will happen soon, but imagine that you can order your food from anywhere without needing human interaction!



Want to go out for dinner but don’t know where? Well, there are many places in town that have great food. One way is to check online reviews and see what kind of ratings they get from users like you! If everything else does not work, just ask someone who has already been there, who will be able to tell you which restaurants always keep their word (and even more).

Covered

Eating in the restaurant is not only delicious but also convenient. You can take your time to enjoy a good meal without having to worry about cooking or cleaning afterwards, because it is already made for you!

As mentioned at the beginning of our article the covered only exists in Italy, but despite this magiare at the restaurant remains super convenient.

Read also: What is the electronic receipt?

How to get more customers

How to get more customers.

When people go out to eat out during the week, they have to come to you!

All your competitors continue to do the same things they have always done to win customers, that is, nothing, so you just need to implement a few simple but targeted initiatives, to deserve the entire stake.

How to get more customers
How to get more customers

It will be enough for you to develop good marketing, online and offline, to be light years ahead of them and you can no longer afford to stay in the media and limit yourself (not) to do what (others) don’t.

With a well-developed online communication and a large audience of a few thousand people, to whom you can turn, and with your target customers, you wouldn’t have the problem we’re talking about.

1 Associate with other external events

How to get more customers

People go out and spend a lot less during the week and therefore they need to be motivated and encouraged to do it, because the simple and self-contained “going out to eat”, however well or very well, is no longer a sufficient reason to get out and give you their money.

Make agreements with all the gyms, associations, companies, hotels, cinemas or theaters closest to you and the various entities targeted with your type of clientele. Establish conventions, make profitable agreements for both and make sure that their customers become yours too and, possibly, vice versa.

How to get more customers

For example, instead of simply leaving your business cards and promotional flyers at the aforementioned attractions, you could invest a few hundred euros and offer you to create or redo and develop their Website or Facebook page at your expense, in exchange for the inclusion of a banner with the advertisement of your restaurant or your ads and ad hoc communications, which will impact and intercept their customers.

How to get more customers

In addition to this, you would have the advantage that the more your partners grow and proliferate, the greater the flow of people induced by them and of which you can also benefit.

Think about the difference between having a gym or a cinema a few meters away from you that, instead of having an average of 30-50 people on weekdays, had 100?

And if, thanks to your previous trade agreements, at least 10-20% of those 100 people came to eat with you every night, how much more money would you make in a year?

If you neglect this possibility and think that the stimulus come to your restaurant to leave home is enough, you risk spending many evenings “admiring” your empty tables and chairs, as much as your restaurant and kitchen can be exceptional .

The same applies to points 2 and 3 below.

How to get more customers

How to get more customers

2 Be yourself the Event or its See
It means first of all creating special events in your venue, such as theme dinners, tastings, musical evenings or some other form of entertainment, so that your customers have both the opportunity to eat and to spend a special evening.

If you can, it is good to study a fixed schedule, so that people know and get used to your events and remember that every week or month, on certain days, they will be able to find that kind of proposal.

How to get more customers

If you have one or more rooms separate from the rest of the room equipped to host meetings, presentations, association meetings, prize-giving, table games, speed-dating and the like, as long as online and compatible with your type of venue and without penalizing the normal restorative activity in the remaining space.

How to get more customers

From direct experience, we know that the rooms of the hotels dedicated to the purpose are very expensive and often oversized compared to the needs and possibilities of most companies or associations.

For less than € 200 per hour nothing decent is found and the minimum available capacity of the conference rooms is 50-70 seats, but often less would be needed.

How to get more customers

Furthermore, when you want to combine a buffet service or a seated dinner with the meeting, there are almost always problems, because there is no restaurant in the hotel or its availability is incompatible with the meeting times and needs.

In your case, investing just over a thousand euros in a good video projection and audio system, in addition to the WI-FI network, if you don’t already have one, you could offer to host this type of meeting.

You can ask for a fair amount or even zero for the rent of your space and arrange a buffet or a dinner for all guests, with a fixed menu at set price or a la carte. The general sense is that you can see your place, not just as a place to eat and just, but as a place of entertainment, where one can (even) eat.

A container in which, on certain days and situations, other interesting activities can also take place. As is said, you must maximize the rate of employment and exploitation of your structure, otherwise, considering the fixed costs that you have, you will not be able to stand up and give yourself the due profit.

How to get more customers

3 Exclusive conditions during the week

How to get more customers
In everything we have said so far, we have assumed that your kitchen and service are impeccable. Nevertheless, as mentioned above, today they are no longer sufficient, on their own, to “pull out” the people of the house, take them off the TV and induce them to spend their hard-earned and saved money in your restaurant.

It is equally true, however, that for lovers of good food and the specialties of your restaurant, it could be stimulating to know that that dish can be found only from Monday to lunch until Thursday evening.

The reason could be that during the weekend there are too many people to be able to prepare, serve and appreciate it as it deserves or present it as a prize for customers, who will come to you during the working week.

You could also think about economic incentives before evaluating them carefully.

To promote the weakest day of the week, you could offer a 20% discount to fill the rooms.

How much could you be cheaper from Monday to Thursday night?

Or, more simply and if your place is suitable, you could adopt the formula of some franchises, so that children, on certain pre-established days, do not pay or offer everyone the dessert or the aperitif for free or similar promotions, provided they communicate effectively, as we will see shortly ..

To launch and run suggested or similar initiatives, you need to have a public to communicate to them.

The larger your audience will be and with your proposal on target, the greater your return will be.

Start now to develop mentioned strategies and at the same time to develop an automatic contact acquisition system to communicate with and you will no longer have to complain about the low turnout in your restaurant.

Read also: DO YOU WANT LOYAL CUSTOMERS?