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

The historical origin of the 5 most requested cocktails in the world

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 in your restaurant during the week?

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?

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

VIEW ON THE SEA. Looking for a table with breathtaking views of the sea of Puglia? Here are some interesting proposals for a dinner with bows.



A table with sea views for dinner is the perfect way to enjoy the day. The skyline in front of you, and the waves lapping your feet are sure not only to be breathtaking but also relaxing!

A table with sea views for dinner is a perfect way to enjoy the day. Sight and companionship combine with this unique experience that can’t be matched by anything else in life
Also, how often are you able to stop what they are doing while they are out having fun? Enjoying each other’s company in front of food brings people closer than any other activity I know!

A nice meal out on a patio or terrace really feels like heaven when it’s warm inside in the high sun – especially if there is live music playing while we eat our meal together…

VIEW ON THE SEA

In our society, the location of a restaurant is important. With so many people eating out nowadays and with the way technology has made it easier than ever to keep up with all the locations of their favorite restaurants through social media posts or even just recommendations from friends; This will continue in future generations because they know where others have gone before them.

Il Trabucco, Peschici

VIEW ON THE SEA
The trabucco is an ancient fishing machine typical of the Gargano, Molise and Abruzzo coasts. Several survived and more than one turned into a restaurant. The view is amazing, the food is caught at the moment. It is eaten raw and local, simple but effective like the breathtaking sunsets that can be enjoyed from these rocks. The aperitif before dinner is highly recommended: the sun setting over the sea is best dealt with a glass of bubbles in hand. The winery has only Apulian wines.

Il Capriccio, Vieste
Overlooking the Vieste tourist port, it also offers an ‘à la carte’ menu for only 60 euros. Also highly recommended to Michelin inspectors.

Le Lampare al Fortino, Trani
On the most beautiful promenade of Trani there is one of the most enchanting restaurants ever seen, a church from 1200 overlooking the harbor in front of the Cathedral.

VIEW ON THE SEA

Gallo restaurant, Trani

VIEW ON THE SEA
A small romantic terrace in the middle of the promenade, a dozen tables Time, the beauty of the promenade and a series of dishes that will be planted in the memory, like the beat of raw mackerel that gives two tracks to a lot of more noble fish, or revisited potatoes and mussels rice.

The Terrace of the Grande Albergo delle Nazioni, Bari

VIEW ON THE SEA
For the people of Bari it is the “transatlantic”, for all the others a semi-unknown hotel. Designed in 1932 as a representative palace and inaugurated in 1935 on the occasion of the VII edition of the Fiera del Levante, the Grande Albergo delle Nazioni was declared a historical heritage by the Ministry for Cultural Heritage.

Ristorante da Tuccino, Polignano

VIEW ON THE SEA
It is the restaurant that Nettuno would like to open or, if you prefer, the restaurant that taught Italians how to eat raw fish. The filleting techniques are the envy of the Japanese and the raw material arrives every morning from the boats anchored in front of the restaurant. In addition to the local catch there is a wide selection of wild salmon and five types of oysters to choose from.

Grotta Palazzese, Polignano

VIEW ON THE SEA
The restaurant in the cave on the sea is present in the first places in practically all the international rankings, whether we talk about “most romantic” or “amazing” or “exotic”.

La Peschiera Resort, Monopoli
One of the most beautiful beaches of Puglia is near Monopoli, it is called Capitolo and here is one of the most beautiful 5-star resorts in the region. We have lunch and dinner “in” the sea, wear something elegant and dream: sometimes a little bit of luxury does not hurt.

Aqua Restaurant, Le Dune Resort, Porto Cesareo
In the breaks between one bathroom and another in the marine reserve, treat yourself to a lunch on the terrace of the Resort. Fish accompanied by a service and a view as not often seen. Thick cellar, with lots of Salento in all the sauces, of course.

VIEW ON THE SEA

Nonno Mimì, Torre Lapillo
In the fry shop immersed in the myrtle bushes, order Grandpa Mimì a VERA fry, a beer and sit on the rock with your feet in the most crystal clear water. A paradise will cost you only € 10.

Read also: The new fish fast food restaurants

New update for Ristomanager Client on Android!

Ristomanager Client. In these hours we have released an important update for the “Ristomanager” client for android, which goes to version 1.2. We advise you to update the app directly from the playstore, many of you have marked us with a critical error when inserting a note from the handheld, in practice if you waited for even 10 sec, the software after disconnecting the note, disconnected causing a interrupting and stopping the application.

Ristomanager Client

This bug was caused by the incorrect management of the “inputbox” window on android, in fact on ios the same bug was not present, the android system “blocked” the Thread completely when the window was open to insert the “Note” without giving the possibility to the client (handheld) to send data to the server (desktop) so as to be able to communicate to the server that its status was active.

Ristomanager Client
Ristomanager Client

We sincerely thank all those who are reporting bugs and also trying Demo Ristomanager versions, we remind you that if our software is perfect and also thanks to your advice !!

Ristomanager Client

We also want to inform you that we are also working on the form to issue invoices from Ristomanager including electronic invoicing!

All those who have chosen Ristomanager say they enjoy a truly satisfying management organization. In addition, the new update provides for the resolution of some bugs and errors which is crucial for a satisfactory use of the software. In short, Ristomanager goes to meet its customers promising satisfactory results.


Should you choose Ristomanager?
Ristomanager client


Ristomanager is designed to better manage your restaurant without any kind of connection problem. The software allows you to work with speed and precision, Even when disconnected from the internet all data will always be saved on the local PC for easy access by customers as well as control of stocks so as to retain them while also allowing waiters to take orders easily.

Ristomanager Client

By installing Ristomanager, the management software for your restaurant on any PC or Mac, you’ll have the ability to create a map of the tables and quickly organize all its orders. You can also check who checked out recently with this handy program! This way you don’t have to go back into every single computer system to find what they ordered because it will be right at your fingertips when needed – just press “Take Order” from anywhere in the city (or even out if necessary).

Managing your restaurant from a smartphone app has never been easier. With Ristomanager, you can manage orders in real time and see if there are activities going on at the table that require attention – all without having to get up from the sofa! The best part? There is no need for an online connection or WiFi access, as long as the PC software is also installed above it – to be downloaded via google playstore/app store directly on the mobile device where all functions will be accessible, including printing of receipts.


Why Ristomanager?
Ristomanager Client


The comings and goings of customers at your restaurant can be a headache, especially when you’re trying to manage everything from orders placed online before they even arrived in person to digital files that need to be uploaded after everyone has gone home.

Ristomanager Client

The only product on the market that does not require an internet connection, but works by using your pc as a local server. This MAIN feature has been developed through our decades of industry experience and leads us to discover that some software solutions work ONLY ONLINE – often leading to times when there is no connection to restaurants that rely heavily on them while preparing food orders or handling customer service calls; This can cause the entire block if something goes wrong with the dynamics of your network!

Ristomanager Client

As a restaurant owner, you need to be aware of the amount that is needed for each day. This can get really hectic and take a long time when you handle all these numbers on your own! This is where RISTOMANAGER comes into play, allowing users not only to see but also to set the quantities available within their premises at once, so there is no more conjecture as to which items might need to be updated or replaced for lack during inventory counts.

You can download the RISTOMANAGER app and make your restaurant more profitable with its many features that will help you manage tables in real time. You will be able to see what is happening at each table, add new ones if necessary and observe the status of occupancy or waiting for payment for all of them!

We also want to inform you that we are also working on the form to issue invoices from Ristomanager including electronic invoicing!

Read also: Ristomanager: software that manages restaurant reservations

What are the best cash registers for restaurants?

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

The best choice among the various cash registers depends on the needs of your restaurant.
Many people ask us this question, so we decided to write an article with everything you need to find out! There are many factors that come into the choice of a cash system for restaurants, such as the type and size of the business or the menu offered in each place – but a decisive factor should be the customer service experience…

The best cash registers

There are some that may have more features and others with lower costs, but it all depends on how much flexibility you want in terms of price compared to other features like programming capabilities or loading time when manually entering transactions into a computer registry system called “punched cards”
.

The best cash registers

The best cash registers

A cash register is an important piece of equipment for any company. When buying one, make sure it’s the right size and type to meet your needs! Here are some things that will help you guide this decision.

Businesses need to keep track of their money and inventory, which is why they invest in a cash register. The device not only keeps track of the amount spent by the company, but also records for tax purposes!
A successful company with ambitious goals relies heavily on its finances; an accurate way to monitor these funds and at the same time provide customers with transparency on how much the goods cost every time they make a purchase.

The cash register is a vital tool for businesses to keep track of their money and inventory. The most important asset of the business, which it uses as an indication of its financial stability in this world in which we live today with all these banknotes flying around at the speed of light!

The best cash registers

The best cash registers


It should have enough memory space so that if there are pending or expired transactions on the account then they can be easily recorded without having another program available at all times; Dimensions must meet code restrictions such as height limits since many kitchens will not allow models larger than 8 feet tall (measured) plus 5 inches deep with legs spread apart by minimum width); A LED display would better represent what goes on paper bills during outgoing shipments).

The best cash registers

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.

The best cash registers.


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 best cash registers


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

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

Types of cash register

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

No matter how modern and automated the market becomes, cash registers will always have a place.
The most important brands continue to produce them because they are reliable pieces of hardware that never go out of fashion or are replaced by something new like an iPad application where you enter sales data instead!

Types of cash register

While many brands have stopped manufacturing them altogether or have moved their operations overseas to markets with cheaper labor like China for example (a trend that has only worsened recently), some companies are finding new ways to reuse these obsolete pieces.
The old Drum Major model is one such case; it not only works as a stylish piece in any modern retail environment with its sleek design, but it also produces a sound when you press the buttons that can be used by architects looking for background noise during meetings or by public speakers using amplifiers equipped with built-in microphones – all without electricity!

Types of cash register

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.

Types of cash register


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.

Types of cash register

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.

Types of cash register


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).

Types of cash register

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

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.

MANAGE THE WAREHOUSE OF A RESTAURANT

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.

MANAGE THE WAREHOUSE OF A RESTAURANT

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.

Warehouse logistics: the importance of managing everything scrupulously even at the table
Manage the warehouse of a restaurant


restaurant warehouse
Managing the warehouse of a restaurant is therefore not an easy task as many of you have understood until now. We are faced with a process that must be done absolutely with the utmost care if you want to do things to the best of your ability.

Given this premise, many today underestimate the importance of logistics even at the table. A restaurant, or trattoria or pizzeria that is, must be able to manage impeccably the logistics if you want to be considered in effect a serious company that performs its work perfectly.

MANAGE THE WAREHOUSE OF A RESTAURANT

As a small example:

It is necessary to correctly estimate every supply of goods that is present inside the warehouse;
It is necessary to correctly estimate the stocks of wine in the cellar by tidying up all the goods on time;
When you receive the products you must first make sure that they are intact;
Goods must be stored properly by putting them in their place.
Turning instead to the waiter and the importance of the role he plays, among other things:

MANAGE THE WAREHOUSE OF A RESTAURANT

It must greet in the best way the customer;
You must try to promote to the best of your ability the dishes of the menu’ which are usually agreed together with the chef of the restaurant;
Must promptly notify every order to the kitchen and make a service to the table impeccable;
In practice, the waiter is a very important role, because considering that he is in close contact with the customer, his work greatly influences the judgment on the restaurant.


Logistics
Manage the warehouse of a restaurant

It’s perfect to say that any waiter in a restaurant can be considered 360 degrees the real business card of the restaurant.

In summary, the quality of the goods you have in stock and the way you address customers etc… is the best business card of your company.

Software for your own restaurant
Manage the warehouse of a restaurant

MANAGE THE WAREHOUSE OF A RESTAURANT
Compared to a few years ago the management programs for restaurants have become more and more interesting and that is why today there are really many people who use one to carry on their business. That said, a management program must be able to:

Carefully check the individual productivity of each individual employee working in the warehouse
Allow the identification and exploitation of every human resource
keep you updated live on everything that happens in the warehouse.
Now below in the next paragraph of we will propose one of the best management for restaurants in circulation. Ready to find out what it is and what it offers?

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