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

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.

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
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
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
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
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! 🙂

March 8th: here are the women of the Michelin Prize

There are 41 out of 169 Italian restaurants led by women. Selected by the Michelin Guide 8 March 2019.
They receive the highly anticipated culinary quality stars. Italy grabs a world record, but there is still so much to think about.

The occasion is the Michelin Chef Donna Award of 2019. Some chefs of the Atelier des Grandes Dames have chosen to question themselves precisely about the work and the value of women in high catering.

Many have been awarded this year for their professional skills and for their splendid example.
Also the womens the winners of the Michelin Prize were asked how much meaning this coveted title has and what they believe is the value of the work they do every day.

For Caterina Ceraudo, the Calabrian winner, there is still a need to associate the idea of ​​professionalism with the role of women in the kitchen.

The Trieste-born Antonia Klugmann, already famous for her participation in the previous edition of Masterchef, believes that the value given to women’s work makes it possible to affirm their existence.

The Apulian winner, on the other hand, is a very young new-entry, Solaika Marrocco, who encourages men working in the restaurant business to create mixed environments and not to be afraid to work in diverse teams.

To close the women’s team are Katia Maccari, from the Tuscan hills, and 29-year-old Martina Caruso, from the splendid Isola di Salina. They decided to make Stakhanovism their modus vivendi in the kitchen.

COVERED? IS IT LEGAL? MUST BE PAID?

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.

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.

Covered at the restaurant: is it legal?
The dilemma that has been affecting consumers for years is: is the cover legal?

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 to get more customers in your restaurant during the week?

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

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.

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

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.

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.

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 to 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.

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.

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.

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.

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 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.

3 Exclusive conditions during the week
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 the aforementioned 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.

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

Il Trabucco, Peschici
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.

Gallo restaurant, Trani
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
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
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
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.

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.

New update for Ristomanager Client on Android!

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.

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.

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 !!

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

Kind regards

Arkosoft

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.