What are the best cash registers for restaurants?

The best choice of a cash register depends on the needs of the restaurant.

In Italy there are still widespread classic models in which the holder manually type the price of individual dishes inside a command, annotated by hand on a special sheet. A similar solution can not be excluded at any cost. However, only the activities with a reduced number of tables, with a limited menu and with a low receipt frequency can rely on the simple cash register without worries. This is, for example, the case of restaurants, trajektore and family-run taverns.
Among the most modern solutions, however, are the cash registers on PC to be present more in restaurants that require a simplified management of the activity. The choice of software is crucial, since they may or may not offer a wide range of features. In some cases the programs are nothing more than a graphic transposition of the simple cash register, in others they become a complete management of the activity.
The cloud cash register is the most advanced version of the cash point, ideal for young and dynamic contexts. The undisputed technological superiority of this system is embodied by a simple use app that allows the owner to check in real time the activities, collections, statistics, accounting and stocks in stock. The determining feature of the cash register and cloud-based management system is undoubtedly the branched accessibility on different authorization levels. In other words, the manager can create a profile for each staff member, determine his role and associate it with functions which he can perform within the application.
In this case, a common smartphone can be transformed into a device of the cash register, able to communicate in real time the orders and requests of customers, payments received and so on. Those  that are interested in a complete restaurant management solution should consider the cloud system.

 

Classic, on computer or cloud: 3 types of cash register

The classic cash register still resists on the market and the most important brands maintain its production.

Characteristic of the simple cash register is the fiscal printer integrated within the same machine. It is a thermal printer that allows you to customize the receipt with the data required by law. The most modern machines also allow to obtain a managerial or fiscal relationship that can be transferred to a computer.
The cash register on Windows or PC-based computers has a more involved size of the cash register, with greater functionality accessible through an easy-to-use graphical interface. They operate with locally installed Windows software, independent of online platforms and other types of external connections. All-in-one and modular systems are distinguished within the same category. The software is installed on a machine specifically designed to serve the cash point functions, complete with printers, drawers, displays and keyboards.

 

The modular cash register can instead be installed on common computers – provided and they have a compatible operating system – or on machines are  available to the same suppliers. In this case, we will have a device with software whose potential is extended by adding the peripherals necessary for the activity ( drawers, scanners, labellers, etc.). In both cases the software can adapt to classic devices (computers with keyboard and mouse) or to the most modern touch screens. Some companies grant the license to use the software, others offer the software with a special device and devices with a leasing contract.
Cloud-based cash registers are the most advanced version of cash registers. The software closely linked to an internet connection is installed locally on a server accessible through appropriate compatible applications on mobile and / or fixed devices. Ease of use makes the intervention of a technician for installation and configuration unnecessary. In fact, these are simple apps for tablets, smartphones or computers that are accessed with their own credentials. The potential of networked cash registers is very high, especially in the case of a particular sector such as catering. These applications allow the various staff members to update the recorder in real time with information about the activities in progress (eg tables, orders, collections). Cloud-based recorders typically operate on Android and iOS-Apple mobile systems and need an internet connection. However, some systems operate partially offline, recording information on the device used and transferr it later to the cloud database. Also in this case the cash point can be enriched with the necessary peripherals and therefore constitute a complete offer for the management of the activity. It also reports the availability of free management app.

MANAGE THE WAREHOUSE OF A RESTAURANT

Managing the warehouse of a restaurant requires a very careful management of the expenses and a precise calculation of the turnover.

Despite the availability of safe and simple to use programs, people  see analyzes made with paper, pen and calculator.

Often the result of a similar management, unfortunately, is the cessation of the activity.
The road that leads to success also passes through an efficient inventory control of the restaurant.

 

Keeping the warehouse under control with a management system allows:

1.stocks of articles;
2.management of stocks of raw materials (restaurant and bar);
3.sending orders to suppliers;
4.registration and control of purchase invoices;
5.optimization of loading and unloading operations;

In addition to checking and checking stock in the restaurant, you can easily analyze the statistics.

The data are updated in real time and the reports can be customized according to the needs.

Every process related to the administration of stocks is automated to optimize the management of the room with an instant control of stocks in warehouse.

The technological management of the warehouse allows you to check the presence of products available to place orders. All necessary documentation, orders are produced and stored by the software.

The timely verification of any shortages of product allows to identify and control frauds by employees.

Thanks to the history of orders and consumption, the real costs of raw materials and products are calculated.

You can also compare suppliers and identify the most competitive one.

After setting the minimum and maximum quantities of each product, the software will automatically manage the  orders.

The opportunity to easily manage accounting and inventory allows us to intervene:

in the sale: mobile devices for managing tables, orders, accounts;

on dishes: organization of dishes,variations on orders and prints of orders in the kitchen;

on the loading and unloading of products purchased and sold;

monitoring stocks and quantities in stock; cost and revenue analysis;

calculation of prices based on the purchase cost of raw materials;

calculation of daily sales (cash closing) and periodic.

10 characteristics of a model waiter

A good waiter must absolutely do:

1.Take care of your appearance and your outfit. Cleaning and orders are the basics of a good presentation. Never present yourself with the crumpled or stained jacket or split.
Pay attention to posture and attitude. Never hold your hands in your pocket!
2.Welcoming customers in a courteous and hospitable way.
Do not discriminate, all customers are equal for social class or reputation and deserve the same treatment.
Pay attention to fixed customers. It is important to note or even just store tastes, allergies or special requests of affectionate customers.
3.Keep the memory trained. It is very useful to store the layout and the number of tables, to know perfectly the menu proposals and to remember some orders to make the service faster.

4.Always carry the necessary accessories: service napkin, lighter or match, bottle opener, order notebook.
5.Take the order at the table after waiting for the right time. It is important to make the guests calmly decide; generally you “come into action” when the customer has put the menu on the table and looks around
6.Grab the bottle of wine at the table. Before pouring it into the glasses, the waiter must give a taste to the most authoritative diner and proceed only after his positive opinion. In pour way it always starts from the right and serve the ladies first. Do not fill up too much glasses, roughly 2/3
7.Serve the dishes in the right way. It always starts with the ladies, you bring the dish from the right and pulls it from the left, keeping the dish down and never at the face of the customer.
Spray and clean the table before serving the dessert. Remember, however, that towels must be removed after coffee
8.Just bring the bill when you are asked for it and leave it immediately afterwards without waiting for your payment.
9.Do not ever travel empty from the kitchen to the room or vice versa. Make sure you always have something in your hand and do not give the impression that you have nothing to do.
Stay in the room, watch out on the tables and the customers, so you can make any demands or requests. Captain, discover the secrets! Tips on the facebook page of a restaurant.

The hierarchical structure of a restaurant: what is it and how it is organized?

Who opens a restaurant knows very well that it is not opening any small business, but is starting a small or large company. As such,  the restaurant must be managed with care, planning, monitoring and organizing every aspect of the activity.

Even the restaurant will have to have an internal staff organization, just like a company, and adopt a real hierarchical structure. Only in this way, in fact, the roles can be defined clearly and accurately and each member of the staff will know what to do and to whom to respond.

To forget to equip your restaurant with an internal organization of this type can therefore represent a fatal mistake. In this case, in fact, the risk is to condemn the activity to the most complete confusion and improvisation. For this reason, if you decided to make your restaurant a successful business, you will have to start from the organization chart, precisely defining roles and hierarchies.

Restaurant management: discover the most complete and effective software for managing!

The hierarchical structure of a restaurant: the main roles

To be clearer the staff of a restaurant must be divided into working groups, which are called brigades. With  brigade we mean that part of the staff working in a specific sector. Naturally the brigades can be different, more or less numerous, depending on the type of restaurant and how it is organized, from the type of menu, from the restaurant sector in which you work, etc.

Each brigade therefore has no common characteristics and it is therefore very difficult to identify the standard elements. In any case, in general it is possible to list some brigades or work groups that we find in any restaurant business.

 

How digital is your restaurant: find out now!

We will then have the management and administration department. This is the working group that deals with the actual management of the restaurant. This department then brings together:

the owner or director (General manager)
the Restaurant & Business manager
the Food & Beverage Manager
the Assistant Manager (a figure supporting the first three)
Sell ​​and public relation manager: deals with the search for new and potential customers and public relations
Booking (a booking figure)
Communication and Marketing (can be only one person or several people working together with the Sell & public relation manager, defining the restaurant’s marketing and communication plan.
Research and Development (a figure that deals with both the research of innovative technologies and systems and the control of competitors)
Personnel Director
Administrative worker (a figure who deals with restaurant accounting)
Training and Development (a professional figure that deals with the research and training of staff)
The management team, which varies according to the size of the restaurant, is flanked by two other brigades: that of the kitchen and that present in the hall.

In the kitchen, in particular, the complexity of the staff is very variable: it is possible to go from a few chefs and a chef to a whole series of figures ranging from the Executive Chef to the kitchen boy. It is clear that if in a family restaurant it is possible that the chef is also the cooker in a restaurant of higher levels the staff will increase and with it also the various hierarchical degrees. For example, some restaurants could have Chef Patissier, a figure completely dedicated to small and large pastry shops. This figure is the classic example of the chef of the game, or a chef who takes care exclusively of the preparation of some specific foods.

The brigade in the hall instead includes all those figures who spend most of their working hours in the hall and relate directly with the customers. The room staff takes care of taking orders, advising and providing indications to the customers on the menu and serving the various courses. In short, a very delicate role that defines what we call a restaurant service. Even the room brigade may vary depending on the type of restaurant. So we will have a couple of waiters in the case of a small restaurant. A large restaurant, on the other hand, must necessarily have a head nurse, a figure able to direct and monitor the work of the waiters. Not only that, the figure of the Sommelier is also among those present in the brigade of a restaurant in a certain level.

Head chef: what does he do?

DO YOU WANT TO OPEN A RESTAURANT IN AMERICA? WHERE ?

When we refer to America, or the United States, we are talking about a boundless territory in which there are very different realities.

The differences can be enormous both between the different states and within the same state.

And so, where to open a restaurant in America?

You will necessarily have to take into account the particularities of the place you have chosen, and act accordingly.

Below you will find a brief introduction on what are the most popular places in the United States to open an activity of this type.

1) New York

New York is home to those that are among the best restaurants in the world, a land where you can compare between avant-garde and great stars of the firmament of world cuisine.

But there are also other types of situations in New York: quick and genuine cuisine, fast food, street food, space for regional restaurants. New York is a world that can allow the development of any kind of idea.
the Big Apple is a city that is a small world, a universe within which everything is found and the opposite of everything.

New York is home to those that are among the best restaurants in the world, a land where you can compare between avant-garde and great stars of the firmament of world cuisine.

But there are also other types of situations in New York: quick and genuine cuisine, fast food, street food, space for regional restaurants. New York is a world that can allow the development of any kind of ideas.

2) Miami

This has been for decades the buen retiro of the middle class Americans, an enchanted place to live the summer all year round.

For almost two decades it has also been transformed into a first-rate tourist destination, between VIPs, wealthy middle class and fans of nightlife.

Even Miami offers opportunities for any good idea that you are ready to develop, even if the city’s climate is perhaps more suitable for light and healthy cooking.

3) San Francisco

The hip city par excellence, which today embraces digital progress made in the USA in its bay.

San Francisco, as well as the largest of the cities of California, is rich and has a very special attention to all the healthy foods of the last generation; opening a fry in San Francisco may not be a good idea.

4) Boston

Boston is perhaps the most European of American cities, Boston is a very active metropolis, which offers possibilities of all kinds to those who want to open a restaurant

5) Saint Anthony and the rest of Texas

Warm climate, home of spicy and spicy Tex-Mex cuisine. Texas is a rich state, highly independent and with an absolutely unique culture.

Texas is another very interesting destination for those who want to go to the United States to try their luck with their restaurant.

6) Los Angeles

Here is another area with a very high rate of billionaires, where, however, the city is clearly divided into two between very wealthy population and widespread poverty. A very particular destination, perhaps the most difficult to establish.

7) Washington D.C

A destination that we often forget, because it is connected in one way to the Congress and the White House, at least in our imagination.

This makes us forget however that also Washington D.C. it is a lively city, where you can find your fortune with your restaurant.

There are obviously many other possible destinations for those who want to go to open their restaurant in the United States and will be useful software to manage the orders and a successful advertising campaign.

RESTAURANT ACCOUNTING: 3 FUNDAMENTAL POINTS

The management of a restaurant provides control over many variables. The budget of a restaurant is a tool to always have in hand, to know the margins of the restaurant industry, the turnover balance of the restaurant and an overview of the restaurant warehouse.

 

1 ° – The first task of the restaurant accounting concerns the corresponding register. This accounting book must contain the record of receipts and invoices issued during the day.
The register of fees must be completed per month. Each line must report the total receipts of the restaurant, subdividing them between receipts, tax receipts and invoices. The last column must then report the sum of the transactions and must coincide with the cash closing.

The register of fees can give you many ideas on how to run a restaurant. Thanks to the total fees and the number of receipts issued, on the closing receipt, you can know what is the average value of the restaurant command.

 

2nd – Calculation of food cost
Taking over a restaurant brings  many obligations. Using a restaurant manager can help you keep up with your tax obligations without losing sight of the food cost.
The food cost indicator represents the cost of the ingredients of each dish on the menu. To calculate the food cost you will have to multiply the average of each ingredient for the grams used in a dish. At the end of the month it may be useful to calculate the food cost, understood as a percentage between the cost of the ingredients of a dish and the respective selling price to the public.

3rd – Software: the best ally for restaurant accounting
Equipped with a restaurant accounting software to manage your local that in addition to automatically fill in the corresponding register, will allow you to have an overview of the warehouse, the food cost of each dish and an overview on the management restaurant commands. In this way you will have a cash register and restaurant accounting software available with a single product.

Having a check on restaurant accounting is not just a task established by law. In times of crisis, it is necessary to keep constantly in mind the financial situation of the restaurant company, in order to immediately run for cover during  of difficulties. This, of course, requires a systematic check on all the most classic indicators: from simple turnover to the most difficult analysis on the most requested raw materials.

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.

Manage a successful restaurant: 5 mistakes to avoid

If you are opening a restaurant, beyond the practical and bureaucratic aspects, it is rather simple, managing it correctly and bringing it to success is quite another. In this case, in fact, other skills take over, which draw more on management and skills that are much more similar to those of an entrepreneur.

A successful restaurant, in fact, in addition to offering a good kitchen or a dream location, is first of all a well managed business, where every single aspect is constantly planned and monitored. In all other cases, there is a restaurant that is struggling to take off and is often destined to fail. Most chief of the hall, in fact, often commit a whole series of small errors, which over time can create malfunctions and management problems. And it is precisely these errors that prevent success, constituting a real obstacle in the optimal management of a restaurant.

So that your restaurant works and you finally start to bear fruit, it is therefore very important that you know all the most common mistakes, in order to avoid them and correct the management as soon as possible.

 

Manage a successful restaurant: the most common mistakes

Do not delegate

Let’s start with one of the most widespread errors concerning restaurant owners in particular. In fact, often because of  the fear or excessive control mania almost always tend to centralize more roles in their figure, thus hindering and slowing down all processes. Often the owner is also a cook or room manager, or he decides to also cover the role of manager, a figure that requires a strong specialization and can not be improvised. So, if you’re going to run a successful restaurant, one of the first steps is to delegate as much as possible.

Do not use a management system
The need to delegate and entrust management to a specialized manager is linked to another very important aspect, which restaurateurs often decide to neglect. We are talking about management for restaurants, or software designed and designed to facilitate the work of the restaurateur or manager, from the point of view of planning and optimization of activities. Relying on the right program is very important and can really make the difference, as well as facilitate and lighten the work of the owners or manager on duty. One of the most complete on the market today is Ristomanager, a software downloadable on tablets and PCs. Find out more about Ristomanager!

Do not plan costs and investments
It may seem trivial, but often this aspect is completely improvised or even worse neglected. The management of a restaurant is equivalent to any commercial activity and, therefore, must be planned and monitored in the same way. Being in control of costs and investments is essential to avoid unpleasant surprises or deficits that could then lead to bankruptcy. Also in this case, obtaining a management software can be very useful, facilitating the carrying out of this activity.
Take-away pizzeria management costs: find out how to calculate them!

Do not subdivide tasks
A badly run restaurant is often a restaurant where confusion reigns supreme. Orders  are forgotten, the dishes arrive late and are different from what was required. In short, in all these cases the problem often derives from the presence of personnel who are not adequately trained or who are not fully aware of their duties. The main mistake a holder can make is therefore not to clarify the roles and clearly define tasks and duties.
Table management tablet: find out which one to buy!

Do not build an identity
Finally, another mistake that can cost to a restaurant is also the lack of personality. An anonymous restaurant without a specific character may in fact go unnoticed and suffer a competition that is more competitive and able to offer greater personalization. Building a well-defined identity is therefore a fundamental step to create a successful restaurant, which is clearly recognizable by its customers. Starting from the menu, then passing through the location until you get real promotional and loyalty initiatives, every aspect is able to provide its own contribution. Therefore, to conquer its customers, it is necessary to risk, dare and propose innovative menus, which are richer in personality if necessary.

How to build restaurant identity: 3 useful tips

Has your restaurant been open for a while, but are you struggling to increase your clientele? Probably this depends on the fact that the restaurant does not yet have a precise identity and is therefore not recognizable by your potential customers. Beyond a poor menu or location, there is indeed no worse thing than an anonymous restaurant with no personality. Building the identity of a restaurant is therefore a fundamental step for those who intend to bring their business to success.

However, if it is easy to talk about it, it is quite another thing to do it. To proceed in the most correct way, it is important to first identify the key factors that contribute  creating the identity of a restaurant. Subsequently it will be necessary to carefully plan every action, in order to avoid false steps and errors that could generate confusion and undermine the reputation and also the identity of the restaurant.

How to build the identity of a restaurant: the importance of specialization


Creating an identity means giving life to a real soul, which can be unique and recognizable by the customer so to encourage him to frequent the place. Depriving a restaurant of its own identity will only condemn it to failure. But it is often very easy to fall into this error. Many restaurateurs, in fact, especially at the beginning, tend to avoid specialization and are limited offering a bit of everything, hoping to get the most customers. In reality this lack of specialization translates into a lack of personality, which makes the activity weak and destined sooner or later to fail.
The first rule to build the identity of a restaurant is therefore to evaluate a possible  specialization. This means offering a particular type of menu or orientating towards a certain type of cuisine. In this way your restaurant will have a very precise soul and will begin to become a point of reference for all those customers who are looking for a certain type of cuisine.How to create a successful restaurant: discover our tips!


How to build the identity of a restaurant: the location


But the location also defines the identity and  the soul of a restaurant. It is in fact decisive, almost as much as the kitchen, and for this reason must be taken care of down to the smallest details. In some cases, especially if you are dealing with a traditional and not characteristic menu, the location can become the only distinctive element able to build the identity of the restaurant.

In these cases, in general, a singular and very particular furnishing is chosen, that can fascinate and amaze the customers, but without the risk of being ridiculous or out of place. For those who do not want to exaggerate the advice is to try to differentiate even with some detail, which could relate to the table or the room. To avoid instead an anonymous and devoid of taste, especially if the menu is characteristic and with personality.

 

How to build the identity of a restaurant: promotions

Beyond the type of cuisine offered and the location, however, there are also other ways to build the identity of a restaurant. An activity at the beginning, for example, could focus on promotions and offers, so  to re-launch and acquire new customers. In this case, however, it is good to be very careful and evaluate the consequences that these choices will have in the future.

If, in fact, the restaurant is identified mainly due to its discounts and promotions, it is advisable that those continue and are present even further in time. Otherwise, the customer used to frequent the restaurant for these reasons could find himself disappointed and discontented,  deciding to leave the restaurant. The promotional and marketing activities can be managed and planned easily, provided that you rely on management and programs that can monitor every single action.

Among these, one of the most complete and easy to use is definitely Ristomanager, a software that will allow you to manage and plan every single aspect of your business: from warehouse management, to restaurant orders, to personnel management, to the activities customer loyalty. In short, a practical and useful tool to manage your restaurant in a professional manner and lead your business towards an assured success.