5 trends of successful catering.

Let’s see together the different culinary trends in catering

It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.

Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.
Healthy menus
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).
Gluten-free foods
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.
Ethnic cuisine and street food
Oriental cuisine, and in particular the one  of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to  look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer  together with salt and pepper. One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.
Homemade cooking
In the homemade style the food is served on plates and the people  serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on  your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.

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.

Menu holders: Your business card!

The menu holders allows you to outline your offer, the target of your clientele and the type of restaurant.

The menu holders is the first thing that comes to the customer. Choosing the cover is fundamental.

Why you choose to use a menu holders


The menu holders is a communication and marketing tool.

The materials, the aesthetic effect, and the cover are features that enhance your dishes.

A nice menu holders triggers a positive predisposition in the customer.

The A4 is ideal for exposition clarity, but the other formats are not to be discarded, such as the square or the horizontal or the vertical A4 medium.
Let’s not forget the very classic two doors. A beautiful chalk-colored paper, parchment complete the whole.

Each restaurant has its own menu holders

Whatever the style or theme of your venue, you will certainly find the menu holder that will satisfy your taste.

  • Menu holders in faux leather, soft to the touch, will robust communicate elegance.
  • If you have a simple menu, you can opt for a solution not too elaborate with colors and materials of nature.
  • Don’t betray your style for economy. Leather is a versatile and elegant material.
  • If you want to be original, Wood is the material for you. Alternatively, fabrics can give special effects, such as jute or felt.
  • In Take and Away, you generally opt for plastic. The advantage is the economic cost and cleanliness.
  • The menu holder must be practical and not bulky.


The prices of the restaurant menu holders

There are menu booklets with a cost of up to fifteen euros. An average price is 5-7 euros for a class menu.

The more special are the materials , the more the price goes up. Customization is also important for the restaurant’s identity. Not just the name but also the logo or some quotation.

Set of fixed menus for indoor and outdoor use

The menu holders of the vaults is also exposed to the outside or to the entrance. Tourist restaurants or fixed-price restaurants use bulletin boards or indoor and outdoor menus.

The indoor menu holders are more precious and elegant blending in with the furnishings of the room.

The outdoor ones must be solid, functional and safe. Aluminum plastic and wood are the most used materials.

Conclusion

Absolutely avoid the printed menu but correct by hand, dirty or ruined. The customer will attribute everything to a lack of attention and superficiality.

Rely on those who have graphic, communication and marketing skills, or specialized sites with pre-composed models.

Create a restaurant menu: All you need to know.

Create the restaurant menu: This is a delicate operation. From the choice of dishes to the graphics, you need to take care of every detail!

Create the restaurant menu: What is the menu for?

The answer might seem rather obvious considering that it is a useful tool to communicate to the customer dishes, drinks and related prices.

However, this object also presents itself as a sales tool. Its correct draft will guarantee an increase in turnover.

Create restaurant menu: The rules

Your menu is the mediator through which your turnover passes and is used, most of the time, to convince customers to opt for one dish rather than another.

First of all, don’t simply choose your favorite colors, but consider that there is a branch of neuro-marketing that studies colors.

Even the graphics allow, if IS done well, to bring your customers to order what you want. It is advisable to consult to a professionalist.


The choices on the menu


A menu that is too long is likely to be confusing and the customer will not be able to make a decision. Reduce the number of dishes per section to a maximum of 6 courses. In this way you will have better dishes and happier customers.

If you want to offer a varied choice that satisfies everyone, you can always opt for a periodic change of the menu, perhaps following the season.

How to create the restaurant the menu – imagination


Don’t limit yourself to simple descriptions with a list of ingredients but refer to the preparation.

Moreover, you could take care of the menu based on the theme of your restaurant with a language that reflects its nature.

Don’t forget to translate the menu into English, especially if you are in a tourist location.

The descriptions of the dishes must more or less have the same length. However, for the dish you want to sell the most it is worthwhile to capture the attention with a more accurate description.

We tend to choose the dishes at the top or bottom of the menu. Take this into account and enter the dishes you want in these positions.

It tells the ingredient, the origin and above all the quality!

Kitchen equipments: What do you absolutely need?

Kitchen utensils: what are the essentials?

How to choose kitchen equipment:

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

Knife set

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

What you need to open a restaurant?

What do you need to open a restaurant? How to get the requirements? and where do you start? Our experience in restaurant management software has allowed us to know the rules of this sector.

Legal requirements

To open a restaurant you need:

  • Being in age;
  • Having the SAB course certificate;
  • To Exercise or to have practiced for at least two years in the restaurant business or have worked as an employee;
  • Have a high school diploma with subjects related to trade and / or food preparation.
  • For the SAB course, better inform yourself


In any case the premises must have:

  • Urban planning and building requirements;
  • Destination of commercial use;
  • Technical requirements for occupational safety and health suitability;
  • HACCP;
  • VAT number;
  • INPS and INAIL registration;
  • SCIA (certified start report) to be presented in common;
  • Communication to be sent to the private Chamber of Commerce;
  • Commercial license (for the rental of a room already used will be provided by the tenant);
  • Registration to the CONAI;
  • Communication to the customs agency for the sale or administration of alcohol;
  • Authorization for the sign;
  • SIAE rights for music.

What it takes to open a restaurant and the costs.

These obligations have a cost that varies based on the location in which you will open the business. In any case, consult a specialized accountant.

The cost varies around 4 000/6 000 euros. Other investments will include furniture, equipment and more. Overall, they exceed € 100,000.

Other costs to consider concern:

  • Location;
  • equipment;
  • Tableware and provisions;
  • staff;
  • Utilities;
  • Raw material.

Opening a restaurant is not easy, as much as managing it. However, technology comes to our rescue to organize the management of our restaurant. Our management software allows you to optimize the efficiency of your business and organize communication between the room and the kitchen that otherwise would risk being confusing. The management of the premises will be efficient and effective.

How to open a pizzeria? How much does it cost?

Let’s see together what are the requirements to open a pizzeria and how much it can cost.

Pizza is the emblem of our beautiful country and our kitchen. It is so famous that it is thought that in Italy only pizza is eaten. Pizza is our femme fatale and nobody in the world seems to resist it. It is also an interesting and profitable opportunity in the culinary sector.

Open a Pizzeria: what do you need?

You can find pizzerias everywhere, but each of them has its own place on the market and its target customers. It is always important to see what the market offer is and analyze the competitors.

Consider to open a takeaway pizzeria, a room with table service, a pizza restaurant, a place with ethnic or international specialties or a place open until late with entertainment and music. The possibilities are many and for each of them there are different needs for space, furniture, target and budget.

For example, for a pizzeria, the laboratory and the sales space will suffice. Instead, for a traditional pizzeria a room is obviously needed.

The equipment will also have to adapt to the choice of the type of activity.
The ideal would be to have a nice wood oven. Before installing it, it will be necessary to check the Fire Department. The alternative is the professional electric oven.

The laboratory must have:

  • a spiral mixer;
  • a marble counter;
  • one or two refrigerated cabinets or a small cold store,
  • a freezer
  • the normal kitchen equipment


Setting up a traditional restaurant means creating a style for the restaurant. Better to contact a supplier specialized in furnishing public shops and stores.

Requirements for opening a Pizzeria

The mandatory route includes:

  • the authorization from the Municipality of reference;
  • request certification of compliance with health and hygiene regulations at the ASL;
  • Haccp certification;
  • registration with the Chamber of Commerce, INPS and Inail and open VAT number.

The holder must not have a degree and can hire an experienced pizza maker. If you want to deal with cooking, you can take a professional training course to get a preparation.

The costs to open a pizzeria

The opening of a pizzeria involves in addition to all the tax obligations:

  • costs for renting or buying the premises;
  • the relevant regulation;
  • the cost of kitchen equipment;
  • the furnishings for the room;
  • hiring some employees;
  • refurbishment of the premises;
  • standardization of the electrical system and the hydraulic network;
  • marketing.


The profit will be proportional to the volume of business, and depends on the location of the venue, the commitment to work and the promotional and advertising activity.

The initial investment could be a problem and the best choice is to find out about a possible subsidized loan.

You could also opt for franchising to amortize the costs. Now there are numerous brands dedicated to pizza with quality products.

Conclusions

In order to get a good feedback, it is important to study the characteristics of your future pizzeria. Identify market demands and try innovative ideas. Think about what people in the reference area would need or look for: a quick meal? a pizza take-away? A cozy place to spend the evening? In any case, the quality of the raw material is fundamental and will certainly bring new customers.

Decorate the restaurant: Some trendy ideas!

Decorating the restaurant is a necessity as much as the competition offers innovative and captivating atmospheres that encourage customers to spend time and money in their restaurant. Catching up with competitors is essential!

The first step is to find one’s own style and consequently choose the rest of the details that must be perfectly coordinated with the chosen style. The colors, the furnishings and the dishes must harmonize with the essence of the room!

The furnishing style

There are various styles and countless possible choices and combinations: modern, retro, Shabby Chic, Provencal, Ethnic, etc. The atmosphere is the calling card for customers. Furnishings, staff uniforms, courtesy and menus will counteract the construction of the image you want to communicate.

The style of the restaurant must adapt to the restaurant’s target.

After choosing the style, we will have to organize the furniture. Typical of Shabby Chic are pastel colors or for a modern style, the lines are essential and elegant. Obviously you can also opt for contrasts.

Furnish the restaurant: Arrange the items


The choice of furniture should be a consequence of the style and character we want to give to the restaurant.

We need to be consistent with the rest of the environment.

The empty spaces, many times, are filled by furniture, shelves, various objects or paintings creating an overloaded environment.

Empty space, on the other hand, is useful as it restores brightness to the rooms.

Tables and chairs

The table is the central element as it immediately captures the customer’s attention.

The arrangement of the tables must allow an easy movement of customers and staff. In fact we should:

  • do not place tables near the bathrooms;
  • avoid tables at the entrance;
  • leave enough space between one table and another;
  • keep the tables away from the kitchen.


As far as lighting is concerned, it is advisable to avoid a single diffused light but try to create plays of light and give dynamism.

Furnishing the restaurant: What are the trends?


The boho chic furniture is the key to the modern restaurant.

Premises with wrought-iron ceilings or structures, glass showcases, arches or dividers in gilded iron, walls decorated with plant-based wallpaper. Ultra modern lamps.

Tables of all sizes and seats of all kinds with different shapes, colors and materials.

The boho chic or bohemian style represents the set of thousand contaminations: classic and modern together with the vintage 70s.

The predominant elements are:

  • bold and vivid colors in particular red and purple;
  • wood, velvet, eco-leather;
  • wooden furniture or natural vintage, modern or handmade materials;
  • even large plants.


The mise en place must be full of highly studied contrasts:

  • Bright colors of glasses and dishes on a textile background that recalls nature.
  • Kitchens, rigorously exposed production laboratories;
  • Multi-purpose venues.


We have seen this year’s trend and some tips to best furnish your restaurant! Choose the style that best fits the impression you want to give your customers and surprise them!

Italian cuisine abroad: get ready to shiver!

Is it to joke or maybe not? We know. Generally our palate is definitely a little too fine just to allow us to imagine changes to our most sacred holy recipes. We do not tolerate alterations and many times we also collide with each other because my grandmother’s recipe is not the same as your grandmother’s. So try to figure out what our reaction to the alteration of our beloved Italian cuisine abroad might be.

Italian cuisine abroad

Drink cappuccino practically during any meal

The stranger sips cappuccino with spaghetti. A fairly common belief sees us Italians always drinking cappuccino. Obviously, for us, milk is something exclusively for breakfast!

Pasta and risotto as side dishes

Abroad the pasta is ordered accompanied by the salad while, for us, the pasta is a first course and the salad a side dish. The combination is alarming!

Ketchup on pasta, why?

Ketchup is used as a condiment on pasta, sometimes also together with mayonnaise. The real pasta with tomato is only the product of the union perfumed with fresh tomatoes and basil.

Condiments in pasta water

Many foreign restaurants, having no idea how to prepare pasta, use the pre-cooked one. Sometimes it is seasoned directly in the cooking water. What a pain! Furthermore, there is a common belief that adding oil during cooking prevents it from sticking to the bottom … er, no!

Pizza

Pepperoni is a pizza with famous salami abroad and above all in the States. The confusion is dictated by the assonance with our poor peppers.

The “fettuccine Alfredo”

The fettuccine Alfredo is another “Italian” dish very famous in the United States but in Italy it is very little known. They are egg fettuccine, with butter and Parmesan cheese.

Here are some strange uses and modifications of our Italian cuisine abroad.