Interview at the Hotel Ristorante Olimpia in Abbadia San Salvatore

Today on our blog we interview the owners of Albergo Ristorante Olimpia, Abbadia San Salvatore, in the province of Siena.

Let’s start immediately with a very simple question: at the Albergo Olimpia Restaurant, do you have any typical dish of the house?

Among the first courses, we have a tasty porcini mushroom soup, while for the latter we prepare a great roast with wild fennel, or if you prefer some excellent eggplant all’Olimpia. As for desserts instead, we have a delicious curly-haired ready to be enjoyed.

We remain on the subject of dishes, and we would like to ask you what are the dishes most requested by your customers?

Surely the most popular soups are homemade pasta.

A question that directly concerns the Albergo Ristorante Olimpia as a company: how long have you been open?

We have been in this business for 75 years.

And if any of our users wanted to reach you to taste your specialties, where should they go?

Our Albergo Ristorante Olimpia is located in the central area of ​​Abbadia San Salvatore in the province of Siena.

We also wondered if you also have a take-away service.

We have no such service at the moment.

Now let’s move on to a more technical question, concerning possible IT tools used by the Albergo Ristorante Olimpia: do you have a system to know the stock of your warehouse?

Yes, we have it because we are aware that always knowing stocks is a fundamental thing for every activity in our sector.

As for customers, do you have habituèe?

Indeed yes: it is always a pleasure to see that a customer becomes attached to our local.

Returning to talk about computer science, how do you take the orders in the hall? Do you use tablets or smartphones?

We at the Alberg0 Ristorante Olimpia are linked to tradition, so we prefer the old way with the waiter.

As for customer services, do you make home deliveries?

No, we prefer direct contact with our customers.

We thank the Albergo Ristorante Olimpia for your kind availability and patience in answering our questions, and we invite you to continue to follow our interviews with the various restaurant activities.

Capri New Style of Gallipoli, always inimitable

Today we have the pleasure to have as a welcome guest of our blog, Massimiliano Stamerra, owner of the Capri Restaurant New Style of Gallipoli, in the province of Lecce since 2005.

The activity of the Capri New Style was born from  the passion of its owner, a passion that led him to give  the bright lights of a city full of opportunities like Las Vegas, to invest everything in a basement of a small semi-dark alley and secondary course of Corso Roma, with the idea of ​​offering  a service that is different from usual; in fact, as Massimiliano loves to affirm, he is “like  always inimitable”, thanks to the intuire mix of hospitality, friendliness and friendship.

All this has led our Massimiliano and the “Capri New Style” to quickly establish itself in the surrounding area and beyond, taking advantage of the reputation of the “Bella Città” by definition and its special relationship with customers who come to visit it ,despite the difficulties in reaching Gallipoli.

Always in step with the needs of the catering market, the owner of the “Capri New Style” is constantly looking for new ingredients that also offer a good alternative for all those customers who have intolerances or special tastes, for which he offers doughs for gluten-free pizza, milk or yeast, with Kamut, Spelled or Hemp flour, multi-grain or whole.

Of course, all this can not ignore the quality of the ingredients, such as extra virgin olive oil or 100% Italian wheat flour, carefully selected and acquired through the safest and most reliable suppliers.

In addition to the classic take-away service, which offers a very good pizza “by metro” and that is its real strength, the “Capri New Style” Pizzeria Restaurant has a large room that can accommodate up to 500 people. you can safely abandon yourself to the pleasure of a welcoming and lively environment and a large garden where you can breathe the typical festive atmosphere of the summer evenings gallipoline.

Furthermore, the “Capri New Style” is equipped with all the latest, most advanced and modern tools for the computerized management of in-room and warehouse orders; its staff, which can reach the 22 elements between waiters and boys, during the peak highs of affluence in the warm evenings typical of the Salento summers,has chosen among talented young people and offers a service as “always inimitable”, thanks to special handhelds for orders, which allow to speed up the ordering and communication operations with the pizza preparation station and the kitchen.

The advice of the editor of the Blog of Ristomanager.it is to try as soon as possible the quality and the welcoming atmosphere of “Capri New Style” and meet the owner Massimiliano Stamerra.

Italian restaurants in Germany: How to open one?

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.

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

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


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?

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

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.

Cafeteria: What you need to know about coffee

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.

Coffee for your coffee shop: Typologies

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

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

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


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.

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.

News in catering: Some steps towards the future!

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 the restaurant: fast and casual

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.

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

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.

The trends

  • 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.

Lifestyle brand
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.

Looking for a job in the restaurant: what you need to know!

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.

I’m looking for a “safe” 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.

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”.


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!

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 …

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.

The basics of the kitchen

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.

Open a restaurant: it is better to open it in Italy or abroad?

Opening 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.
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.

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?

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.

Become a Chef: Italian Academy and paths to take

Italian chef academy: what we have to do to become a star chef, let’s see together the best training institutes to pursue a passion for cooking.

Becoming a chef is a dream that many people are looking for. But what do you have to do to become a chef?

Let’s see what are the schools to prepare for a career between pots and stoves. Certainly the first step towards a future as a chef is a diploma from the five-year hotel institute.

The courses at the Institute provide in-depth culinary and technical knowledge and the possibility of learning at least two foreign languages. The real job, however, is in the field as interns or as apprentices.
Studying abroad, you can start by experiencing directly in a restaurant and many famous chefs have learned by themselves.
After graduation, it would be good to be specialized. In fact, cookery schools guarantee the acquisition of important skills and allow them to enter the world of work.

But how do you choose between the thousands of courses that are offered online?

  • First you need to make sure that schools are guaranteed by organizations recognized by the Ministry of Education.
  • They must have a duration of not less than 8 months
  • There must be a guarantee of a job placement
  • In any case, relying on historical names in the field allows schools to be obtained. The fees range from 5,000 to 16,000 euros but the post-diploma employment rate is 90%.

What are the possible routes?

  • a university diploma course or the Degree Course in Tourism Economics.
  • You can enroll in a University Diploma Course in Economics and Management of Tourist Services (present at the University of Calabria-Cosenza, Catania, L’Aquila, Florence, Genoa, studies in Messina, at the Institute University of Naples, at the University of Perugia, Trieste, at the University of Venice “Ca ‘Foscari”, at the University of Bologna, Cagliari, Siena, Turin, Sannio in Benevento, at Free University of Bolzano, Salerno, Foggia, and Milan -Bicocca)
  • Not to be forgotten is the Degree Course in Economics of Tourism whose offices are at the University of Perugia, Bologna, Molise-Campobasso and the Naval University Institute of Naples).


Italian chef academy: here is a list of the bests in Italy

  • One of the most prestigious Italian cooking schools is ALMA, the academy founded by Gualtiero Marchesi. The courses offered are aimed at training future chefs, pastry chefs, sommeliers, professionals dining room and restaurant managers.
  • With offices in Milan, Bologna and Turin, Food Genius Academy offers professional courses in haute cuisine, patisserie, bakery and contemporary pizzeria but also masters in event organization ,communication and gastronomic criticism.
  • Cordon Bleu School of Culinary Art: located in the historic center of Florence and founded by Gabriella Mari and Cristina Blasi offers courses aimed at housewives, kitchen enthusiasts, managers and aspiring chefs.
  • Niko Romito Formazione: this cooking school based in the province of L’Aquila and founded by the multi-starred chef from Abruzzo was born in 2011 as a High Education and Professional Specialization School.
  • Coquis – University of cooking: this culinary institute in Rome is among the 10 best cooking schools in the world. Born from the initiative of the Troiani brothers, it offers courses in haute cuisine and pastry, pizza, masters and seminars. In addition, the university offers the European Bachelor course, a three-year post-diploma which is equivalent to a Bachelor’s Degree in Science and Culinary Art.


An important course to follow in order to become a Professional Chef that is certainly the Course of the Italian Chef Academy. Thanks to this training course created by established Chefs you will get the Chef’s diploma from the Italian Chef Academy. With this course at the Italian Chef Academy you will work in a pleasant atmosphere and it will guarantee you important satisfactions.

Let us not forget that passion is certainly the most important element. Without passion there is no creativity and work becomes repetitive and without a soul.

The Italian Academy of Cooking: All You Need to Know

Your dream is to become a chef, turning your passion into a real job? Or maybe you are already a chef from commerce but want to keep up to date? We know what the right place is for you then! The Accademia Italiana Chef is a cooking school that allows you to take the profession of chef in a safe and effective way.

Industry experts will teach you strong foundations to build your career in the kitchen field.

In addition to the theory, the practice of the Italian Kitchen Academy is also essential: within the training courses, practices are guaranteed in the qualified facilities associated with the Italian Kitchen Academy.

In fact, the great advantage that comes from this prestigious academy is the fact that you certainly will not get out of work without a job.
Thanks to agreements with more than 2400 Italian restaurants, from Osteria Francescana and Modena to Cracco, from small sweets to Knam or Sal De Riso, for many practical experiences with the presence of hotel professionals, alternating with cooking courses, pastry chefs and professional pizza maker, there is no risk of finding a satisfying job!

Italian chef academy: How it works

The Italian and Kitchen Academy is sponsored by the Italian Association of Professional Kitchens and an accredited Regional Training Institute and is awarded the new certification “Quality in Training” ISO 29990: 2011.
The Professional Kitchen Course is a 1 Day Full Time Course, that is, once a week for seven meetings, for a total of 14 training modules always composed of a theoretical and practical part.

The professional cooking school is presented in 5 cities in Italy: Florence, Rome, Milan, Turin and Bologna with numerous courses of professional cooking.

Among the courses available at the Italian Kitchen Academy, they distinguish the course for a chef, a course for professional chefs, a course for chefs and a course for pizza makers.

Participating Cuisine is promised a training course that goes through all aspects related to the management of a kitchen and a restaurant.

PROFESSIONAL COURSE CALENDAR IN EMPOLI (FLORENCE)
07 July 2019
Special Price Summer Session

PROFESSIONAL COURSE PIZZAIOLO
Sunday
(Calendar of Lessons: 7-14-21-28 July, 4 August)

07 July 2019

PIZZAIOLO COURSE
Sunday
(Calendar of Lessons: 7-14-21-28 July, 4 August)

15 September 2019

PROFESSIONAL PIZZAIOLO COURSE
Sunday
(Lesson Schedule: 15-22-29 September, 6-13 October)

15 September 2019

PIZZAIOLO COURSE
Sunday
(Lesson Schedule: 15-22-29 September, 6-13 October )

21 September 2019

KURS PROFESIONAL PASTRY
Saturday
(Schedule of lessons: September 21-28, October 5-12-19-26)

21 September 2019

PASSENGER COURSE (ONLY ACADEMIC MODULES)
Saturday (Schedule of lessons: September 21-28, October 5-12-19-26)

22 September 2019

PROFESIONAL COOKING COURSE
Sunday (Schedule of Teachings: September 22-29, October 6-13-20-27)

October 15, 2019

PROFESIONAL CHEF COURSE

How to open a kiosk on the beach

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!

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?

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.
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

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