Catering equipments: the most useful for making money

Catering Equipments: Do You Have a Bar or Restaurant?

What are the best tools that make you win?

Catering Equipments

Catering equipments were the emblem of consumer development in the 1960s: homes are packed with refrigerators, ovens, dishwashers, fruit juices.
Similarly, restaurants and bars have equipped themselves with some technology to prepare more and more dishes in less time.

Catering equipments

Catering Equipments

Let’s see together some interesting equipment of which you could equip your restaurant business.

Catering is an industry that requires a lot of care and attention. As such, it is important for you as owner or manager to consider which equipment will best meet your needs in order not only to provide good service, but also to maintain reputation among customers who visit frequently! Here I have compiled some tips based on common choices:
I) plates – metal utensils are better than plastic because they do not retain the odors of cooking foods; II) pots and pans – stainless steel retains heat well and therefore foods cook more evenly on its surface than aluminum.
Let’s see some interesting accessories that you can supply to your restaurant business.

Catering equipments



There are many reasons to choose a restaurant equipment that best suits your needs. You want an efficient system for cooking, serving and cleaning dishes that is also convenient in the long run!

Some people say that the best restaurant equipment is a great cook, and if you have one it’s time to retrain. Here are some of our favorite kitchen equipment:

Catering Equipments

A whisk makes all the spices worth using because they can give depth to any dish, from curry powder to fudge sauce, without adding anything but flavor! You’ll find them useful in recipes where heavy cream or milk could be used just as easily – I bet even mashed potatoes won’t know what hit them once those delicious bubbles start popping back on top after you’ve been Cooking The low sugar cooking spray will keep your food healthy by masking unwanted flavors and still making everything look appetizing…

I’m sure you’ve had a bad experience with some kitchen appliances. But what about all those times when they were perfect and they cooked impressively a fantastic meal for us, or for our friends! Or even just made toast, because it’s always nice to wake up after eating something hot and not cold like before – right?

Let’s see now what are the best catering facilities. Such as those that can not miss in the kitchen of a successful restaurant…

Centrifuges

Catering Equipments


More and more people are obsessed with the idea of ​​eating healthy. In our country, vegans and vegetarians have grown by a few percentage points in just one year.

Thanks to the centrifuge, you can make delicious fruit and vegetable based drinks
With different types of centrifuges, including some stainless steel, you can easily prepare different types of drinks without losing the vitamins and other nutrients used in the ingredients.

Catering Equipments

Starting to prepare natural extracts will increase your revenue for two reasons:

consumers are attracted to natural drinks

centrifuges are expensive (on average from 3.50 to 6 euros)

The other good reasons for driving the machine are:

The fact that the centrifuge is not expensive (figures start at 50 euros)
many international chains like Dersut offer this kind of product

swelling

The fried foods are delicious, good and everyone likes!

In the market there are different types of deep groove: there are air blows, oil cooler, more or less professional bounce, each of them can be for you.

But what are the good reasons to think about buying one?


the ability to have the oil always at the right temperature, avoiding the fry to be too fat and heavy anti-odor filter lets you not smell saving too much oil speed with which they cook food


Here are some points to pay special attention to purchasing your device:

Heating speed, to save on consumption and time Solid and non-stick coatings Removable filter, bowl and basket for full cleaning even in a dishwasher) Adjustable thermostat Power cord for a long time to allow you to put it in every corner of your kitchen Should not become too cloudy during cooking to keep an eye on food levels


In particular, I suggest you choose a model that is completely removable for easy cleaning: you can generally put all parts (except electrical components) directly into the dishwasher.

Ice Cream Maker



Do you think there are specific activities to make ice cream? You, being wiser, can offer this service in addition to your normal restaurant’s business.

Today in Italy there are 39,000 ice cream parlor, the competition is fierce. The classic “puppy and cup” ice cream shop is disappearing, today is also proposed as cafeteria and bars , along with ice cream is also pastry and chocolate.

Of course, we should think that in these areas it is impossible to improvise, so it is necessary to continue training by learning new skills.


Read also: Restaurant kitchen sizing: all the necessary requirements

How to avoid cash shortages in catering

Shortages are a very common problem in catering.
Unfortunately it is not enough to be constantly careful to avoid them, but it is necessary to implement internal procedures and make sure they are respected.

Let’s analyze together the possible causes and remedies.

What is a cash shortage?

Ammanco means lack. About what? Cash from the cash desk.
So a cash shortfall is the finding of a difference between what the cash liquidity should be and what is actually measured.

Finding of a difference between what the cash liquidity should be and what is actually measured.

Clearly, the problem arises if it is negative.

Main causes of shortages

  1. Theft: yes, in 75 percent of cases this is the reason. Leaving the cash desk in an employee’s hand is always a risk. It happens almost to every restaurateur.
  2. Bad warehouse management
  3. Mistakes with the remains

Solutions

Case No. 1
To reduce the risk of theft, just use a management system like Ristomanager, which differentiates the cash functions between owners and waiters.

In fact, our software centralizes operations, so that you will always be in charge of managing orders and cash transactions.
Case No. 2
The weak point of every activity, which undermines its efficiency: the warehouse!
In this case we must act on everything related to the inventory.

Always with Ristomanager, the management software for restaurants, bars, pizzerias, holiday farms, taverns and breweries (and so on and so forth) you can have precise data on its stocks.

Case No. 3
Here the solution that I propose to you is the cash compensation: a compensation given to those who handle the money, since you take responsibility for any cash errors.

But be careful: I recommend it only if you have a large restaurant, otherwise it could prove to be too expensive.
In fact the indemnity represents an additional sum compared to the basic pay.

Shortages and accounting point of view: deductibility

The item cash shortfalls must be entered in the income statement among the different management charges in B14.

According to the financial administration, cash shortfalls are deductible for Ires and Irap purposes if it is shown that they are:

  • physiological,
  • unavoidable
  • inherent to the business activity.

It is also necessary to document the difference through a special report prepared by the person responsible for the company controls and by the cash manager to whom the shortages are attributable.

If all the conditions listed above do not occur, shortages cannot be considered deductible.

Once the shortfall has been documented in this way, the deductibility of the same from business income will derive from the common rules of experience, according to which shortages of modest daily amount can only represent different fiscal-relevant management charges.

In particular

With regard to the determination of the modest amount, the resolution specifies that the evaluation must be related exclusively to the day-to-day management of the fund, taking into account:

  • the presence of organizational measures and tools to contain and prevent the causes of cash difference formation;
  • the trend of cash differences recorded in the period under review;
  • of the emergence of cash differences, for the same tax period, both negative and positive, hypothetically countervailable;
  • of the limited significance of cash differences in relation to business volume, the consistency of the daily cash fund or that recorded at the time the checks are carried out, the total number and value of the transactions, the number of operating funds and the number of cash operators.


Finally it must be remembered that the cash differences, the Administration specifies, are subject to the discipline of Article 101 Tuir regarding the deductibility of losses of goods, not goods, in the presence of certain and precise elements that allow to objectively reconstruct the an and the quantum. Upon the occurrence of these conditions, the requirement of relevance may also be considered verified.

Read also: How to choose the best cash register for your restaurant

Employe’s control in restaurants: strategies

employe's control

Employe’s control in restaurants: Employees are fundamental in any business, but even more so if it is an activity in which contact with the customer is constant. In the catering industry, employee screening is an integral part of maintaining a safe and healthy working environment.

Employe’s control
Employers can’t be too careful when it comes to who they let into their business, because not only does this save time on training new staff members, but it also removes the potential risks of injury or illness from work!

Employe’s control

For a successful restaurant it is necessary to establish a climate of trust and collaboration between employees and owners.
A peaceful indoor climate translates into better customer service.

However, we are not always able to find the right people with whom to run a business. Therefore we must equip ourselves with some strategies to safeguard our money.

Only when both sides work hard together can they achieve their goals, and that is why it is so important for them not only to talk, but to show a real commitment, being open to each other’s views on how things should be done at work or elsewhere in life.
A serene interior climate translates into better customer service.

Employe’s control

The atmosphere of a restaurant is important for the success of both owners and employees. The right mix can make all the difference in business; without it, you could find yourself working long hours for low pay or even losing your job completely simply because no one trusts (or has never trusted) others.

Employee control

It is not easy to keep track of which employees are working in your restaurant. There is a lot of work that goes into the management of the premises, and you need all the hands for success!
Maintaining an efficient staff can be challenging, especially when there are so many chefs in the kitchen preparing different menus every day. Managing these people has always been difficult, but now it seems that our problems have just begun, because with recent technological advances come new concerns about data breaches or other security risks involving the personal information of current workers…

Here they are:

Monitor the cash point


A good reason to do this is that it is one of the areas most at risk in the club.
Even more so if employees are allowed access and if they can withdraw cash.
What should you do? In this case, all the operations recorded by the system must be monitored:

  • Number of box openings
  • Number of canceled transactions
  • Typing errors
  • Number of digits

With Ristomanager you can get around this problem!
In fact, thanks to our management software you can monitor the order process, keep track of the accounts entered, count the orders and have real-time data on the availability of products in stock.

The warehouse

Employe’s control

Another “red” area is the warehouse.
It could happen that your employees steal stocks.
These episodes can occur before the goods are inventoried, that is, as soon as they are taken by the supplier, or later.

In the second case, the theft of food can be limited to eating an ice cream in the kitchen or becoming much more serious with whole crates of raw materials that end up in the homes of the employees rather than in the warehouse.

To counter these dangers, it is important that every warehouse movement is written down and each inventory is certified by a person in charge of the control.

Employe’s control

It often happens that entrepreneurs feel the need to install surveillance cameras that frame certain areas of the corporate structure. We also saw it on TV!

Fiction or reality?

With a series of recent measures, the Privacy Guarantor has declared unlawful the use of the video surveillance system installed in some workplaces.

The law provides, in fact, that the images collected for security purposes cannot be used for checks, even indirect ones, on the work activity. We need the union agreement, and, in its default, the authorization of the Labor Inspectorate.

Alternative solutions to discover the employees they steal?

Employe’s control

Two solutions. The first is that of any testimonies of colleagues who have witnessed the crime: their statements can be used to blame the wrong colleague.

The second solution is that of the fake customer. In essence, instead of filming the workers, the employer can carry out a random check through the simulation of a purchase by the inspection staff present at the cash register as a customer, verifying whether the failure to issue the receipt corresponds to the detention of the relative collected price.

Read also: Automatic cash point for catering: advantages

Ticket in restaurant: 2019 electronic meal vouchers

Ticket in restaurant: What are they? What are the advantages for companies and employees? What are the disadvantages?

Imagine a world without food. How would you survive? The answer, of course: by eating! But what would happen if there was no way to buy groceries with money or earn enough money for a proper supply every month because of the lack of job opportunities. A little over three decades ago this question would not even have crossed our minds, since most people had their own garden where they grew enough food for themselves and not much else; but times have changed with the rise of technology that has made everything easier than ever – so why can’t I just order something online.

Ticket in restaurant

This is where the meal voucher comes into play as part of our social safety net that helps those who have difficulty accessing healthy foods due to financial constraints such as low income from employment.

Ticket in restaurant

Meal vouchers, also known as the Supplemental Nutritional Assistance Program (SNAP) and previously called the “Supplemental Nutrition Program” or Food Distribution Programs of America Act were created in 1964.

The idea behind this legislation was that not everyone has enough money available for their basic livelihood needs, such as eating nutritious foods every day, which leads them to malnutrition over time if they do not receive assistance from other sources, such as low-priced supermarket items, because these cheaper prices tend to be wasted, while more expensive meals are saved for special occasions, since most people can not afford them on an ongoing basis without resorting to unusual measures such as skipping breakfast, etc…

What is the electronic ticket?

Ticket in restaurant

It is a meal voucher that works like a paper voucher, but instead of being issued on paper, it is loaded into a magnetic card by the employer.

Whenever the employee consumes a meal, at the time of payment he will take out the card with the amount credited and the restaurateur will make him crawl on the POS terminal, as if it were an ATM.

Ticket of restaurant: Benefits for companies

Ticket in restaurant

Electronic meal vouchers are cheaper than paper ones: they are fully deductible and deductible with 4% VAT.

Furthermore, to respond to the need to rationalize the number of cards available to each employee, the electronic meal voucher service is already set up to be easily integrated with other existing cards: the company badge, the health card, etc.

The digital format greatly facilitates the task of the order manager and the distribution of the vouchers in the company, because it greatly reduces the risk of delivery delays, having only to introduce the order for the employees to the system.
The amount due will be immediately and securely loaded and available on the personal magnetic card of each collaborator.

Ticket in restaurant

So food stamps, commonly called “foodie cards”, help low-income people buy food.

Meal vouchers, otherwise known as “food cards”, help low-income people buy their groceries. For many families this is the only way to afford enough healthy food for themselves and if you have to choose between buying something unhealthy or not buying it at all it makes sense that many want it!

Ticket in restaurant



Some people think that food vouchers, also known as “food cards”, help the poor to buy cheap and unhealthy foods.
Much can be said about this misconception: firstly it is not accurate to say that all those who receive assistance from welfare programs receive these benefits for their groceries; secondly, those who do may find themselves struggling even more if they choose instead a healthier option that will actually lower their calorie intake but will cost them a lot more money – so there is no incentive in any way or form when choosing what eat next time!

Benefits for employees

Ticket in restaurant

In addition to being smarter, virtual tickets are also suitable for other reasons:

  • the list of establishments in which it is possible to use meal vouchers, including supermarkets, holiday farms, pastry shops, trattorias, bars, takeaways, fast food and delicatessens, is increased. The variety of choice depends on the company that provides the ticket issuing service
  • tickets can be accumulated up to a maximum of 8, so you can use them all at once
  • from 1 July 2015, the tax-free value of electronic tickets went from 5.29 euros to 7 euros. It follows that workers who benefit from electronic tickets earn a few cents more per month
  • vouchers are loaded onto the card and therefore do not need to be picked up at the company. Much more comfortable!

Ticket of the restaurant: Disadvantages

Ticket in restaurant

Ticket in restaurant

Unfortunately, the convenient virtual tickets also have flaws, which we hope will be resolved over time.

  • Every company that deals with issuing meal tickets prepares a card that needs a specific POS to be read
  • The consequence of the first point is that, despite the variety of points of sale, there are still few restaurateurs who accept this type of ticket

The rumor has spread that some commercial circuits are trying to come together to create a single POS.
It would really be a turning point in such a fragmented market!

Read also: Digital restaurants: new trend of 2018 

How to open a restaurant: here is a brief guide

Open a restaurant

Open a restaurant. Have you ever wondered how to open a restaurant? What are the requirements? How much does the set-up cost? How not to fail?
I propose this brief guide.

The idea of owning your own restaurant is not so easy to achieve successfully. I found that it takes more than just buying the building and opening the store, there are many other factors involved in making sure you are ready for business!

Open a restaurant
The first thing every aspiring restaurateur must do before they can even think of opening their doors to customers who want great food served by trained staff to best serve the needs (and preferences) of each customer.

Open a restaurant: Bureaucracy

In order to start the activity, it is necessary to possess the requisites for the administration of food and beverages, mainly aimed at obtaining Healthcare.

Open a restaurant

You need:

  1. a qualifying degree, for example the hotel diploma
  2. or have attended a SAB course (food and drink administration)
  3. the premises must meet the requirements established by the Municipality for the intended use of the property, the specific health authorizations and those of plant engineering
  4. Presentation of the HACCP plan, that is a system of self-control that foresees courses for the owner and employees
  5. Compilation of the SCIA (Certified Start of Activity Report), which must be collected and presented at the Single Desk for Production Activities of the Municipality
  6. Registration in the Business Register at the Chamber of Commerce
  7. Opening VAT number at the Revenue Agency
  8. Registration with INPS
  9. Inail registration

I advise you to contact a good accountant, who helps you to follow all the practices, otherwise you go crazy!

Open a restaurant: Costs

Open a restaurant

Bureaucratic costs
Now let’s talk about the part that interests us most.

The first cost you will incur is that relating to the establishment of the legal form of the company, which conditions the cost itself.
The most suitable forms are: sole proprietorship, s.r.l. (Limited Liability Company) or s.n.c.
For example, if you decide to open a simplified SRL, you will certainly save € 1,500 from the notary and there is no real minimum payment of the share capital or, better, it exists but amounts to € 1.
Let’s say slightly convenient to the 10 thousand euro of a s.r.l. normal!

Costs to start the activity

Open a restaurant
I will try to be quite generic, because it all depends on what you want to do and where.

A medium-sized restaurant requires:

  1. at least 30,000 euros for furniture, kitchen, appliances and various tools
  2. if the restaurant needs a renovation, an additional amount of 10,000 to 40,000 euros must be spent
  3. between 10,000 and 15,000 euros for tables, chairs, bar counter
  4. at least 10,000 euros for the purchase of crockery, pots, tablecloths, uniforms for the staff
  5. Including bureaucratic costs, the initial costs for fixed assets vary between € 53,000, in the case of the opening of a Simplified SRL, and over € 80,000 for a normal SRL and a new room.

And it’s not over here. The following aspects are missing:

  1. the rent of the premises. In addition to the monthly fee, the deposit must be considered. It does not represent a real cost, as it is given back, but in any case of the money that you will have to take out in advance, and can even reach up to 3 months of rent. I advise you to avoid the agencies, otherwise you will have to pay an extra monthly payment as a commission
  2. utilities
  3. the annual staff course
  4. monthly salaries for cooks, kitchen and dining room staff
  5. taxes (which you pay after the first year of operation)
  6. raw materials (variable management cost)

Marketing

This stranger! Often restaurateurs make the mistake of not foreseeing it as a cost in the business plan.
I say error because if I don’t do everything to attract and retain customers, for example through a Facebook or PR campaign, I don’t increase the proceeds.
What is the use of investing thousands of euros in an activity if I have no revenue?

By marketing I don’t mean advertising, which aims only to make itself known in this case.

By marketing I mean the reflection on why people should come and eat with you instead of going to the competition or staying home.

How to manage the customer

We have understood that we must put it in the center.
Now ask yourself how to best serve it, then:

  1. how to take an effective order
  2. how to organize tables and accounts
  3. how to manage warehouse stocks so that nothing is ever missing
  4. how to be fast with orders

The answer to all these questions is Ristomanager, our restaurant software that will help you simplify the meal sales process and reduce costs, thanks to the statistics function.

Read also: How to choose the right place to open a restaurant

How to earn more with effective management

How to earn more. What does the profitability of your place depend on? What should you focus on? In this article I will bring to your attention some fundamental themes for the success of your business, such as management.

How to earn more

how to earn more
How to earn more

When it comes to managing a restaurant, there are many goals that can be set depending on what you want for your business. One of the most important things in this industry is having clear and achievable goals as well as being specific about them so you know where their company needs to go. They also note that achieving these plans in the short or long term will help with the success rate since both factors go hand in hand when managing restaurants properly.

1) THE CUSTOMER HAS ALWAYS THE REASON

How to earn more

It may seem trivial to you, but this formula is all in a high human factor sector like catering.
That’s why if you mess an order with a customer, you have to prove yourself sorry as if the cat were killed.

How to earn more
According to Freud, people share a single great desire: to feel important.
Regardless of how supportive your client is, if you do not treat him with empathy and sensitivity within him he will cover resentment, a very bad enemy for your relationships, starting with professional ones.

2) THE STAFF

How to earn more

You are exploiting your employees! And them you!
But seriously, how many of them have the greatest ambition to stay close to you for the rest of your career? Unless your establishment is a prestigious chain of restaurants or luxury hotels, as soon as they find something better, the best will leave you.
Think about it: at least half of your waiters accept employment because they are 7 years old trying to graduate in anthropological sciences and snacks and a few months ago they began to feel guilty towards their parents.


Imagine that one of them today is rejected by the umpteenth exam and that he has his turn tonight.
Find the difficult customer and at the first strange request your employee, that is who represents your restaurant, answers him with a rude and pedantic tone.
The feeling of resentment that I told you about in point 1 has just begun, so from now your client will unconsciously try to find other reasons to be legitimately dissatisfied. In the end he will not come back and will not recommend it.
This is an example to make you understand what the staff mistakes are.
Not to mention when things mysteriously disappear from the inventory. In this last case I would advise you to equip yourself with software like Ristomanager, in order to keep your stocks under control!

But what are the causes of your employees’ incorrect attitudes?

How to earn more

  • the environment is not stimulating
  • You don’t know how to inspire them
  • They don’t hear your cause

The solution for better management? motivate them
A motivated staff is:

  • kinder to customers
  • you don’t care
  • Don’t leave you in time of need

3) MANAGEMENT AND ORGANIZATION OF THE WORK

How to earn more

Let’s analyze this point starting from the customer, since we have seen how important his role is for the success of your business.

He / she enters and can be in two different situations:
A) is immediately welcomed by a smiling and motivated waiter
B) does not understand well who should ask what and expects minutes standing and embarrassed

Finally he sits down:
A) find a table ready and give him / her the menu
B) the table still has the crumbs of old customers

The moment of the order arrives:
A) if something is missing, the waiter proposes alternatives; orders arrive directly in the kitchen, thanks to the right software
B) the waiter does not have the security of what is missing and what is not; come back after taking the order to warn the customer that there is not his favorite dish; in all this in the kitchen have not yet begun to prepare

The dishes arrive:
A) on time and together
B) late and wrong

Customers come out:
A) satisfied and willing to share in the world and on social media what your place is worth
B) with a rage to vent on all their friends

If you follow the first two points and a systematic organization of work, also thanks to a software like Ristomanager, your situation will always be A) !!!

Read also: WAREHOUSE MANAGEMENT: a production system.

What is the electronic receipt?

What is the electronic receipt? When will it be mandatory? What companies is involved? What is the lottery of the receipts?


In this article I will clarify all your doubts about the next tax changes.

In this article I will clarify all your doubts about the next developments in the tax field.

The electronic receipt is a document that is sent by e-mail. It has all the information about your order, including what you bought and when it was delivered to help keep track of who did their job well enough not only to be happy but also to be rewarded with an extra gift!

Receipts are documents that can take many forms. They are also known as proof of delivery data (POS) or electronic transaction reports, and are sent by email in most cases when you buy something online from a company’s website, for example
The receipt will provide proof to both the customer/payer who has achieved his goal with ease thanks to this purchase; but it also provides information about where all these profits go because there could be problems within the business operations if some cashier was not given the assigned shares about how much inventory should have been sold at certain points during the previously established timeframes through management meetings between owners.

Electronic receipt is a great way to keep track of who you are
The electronic receipt is a document that can be sent by e-mail to inform you of your payment.
The company will send this item after the transaction has been completed successfully and all other necessary information was accurate, including any taxes or fees levied on top of processing services such as paying cash at checkout.

What is the electronic receipt?

It is a receipt that only presents the digital format, which will be sent instantly to the Inland Revenue by electronic means.
Therefore, the customer will no longer have to keep the paper receipt, as the shopkeeper will pass his tax code in a special cash register.
The data transmitted, or the daily fees and purchases, are visible by the tax payers in their tax drawer, located on the institution’s website.

This is a receipt you can use to present your taxes. It is designed to have no physicality and will be presented instantly without ever leaving the digital space!

Therefore, the customer will no longer have to keep the paper receipt, since the shopkeeper will pass his tax code in a special register of cash.
The data transmitted, that is the daily fees and purchases, are visible by taxpayers in their tax drawer, located on the site of the institution.

Since when will the electronic tax receipt come into force?

The new tax decree linked to the 2019 Budget Law provides for the compulsory e-receipt starting from 1 July 2019.
But the measure has not yet been approved by the Council of Ministers, so there is still nothing definitive.

This new law comes after months of criticism over our outdated bureaucracy that often leads taxpayers to unnecessary delays or even worse: Lost earning opportunities because they cannot submit modules in time due to computer crashes or power outages in the taxpayer’s offices.

Who’s concerned?

The measure will affect all companies with a turnover exceeding € 400 thousand.

Subsequently, from 1 January 2020 it will apply to all other companies that carry out any activity of selling goods and services.
If the latter decide to get a digital receipt ahead of time, they can enjoy a 50% discount on new cash registers, in the form of a tax credit.

What are the other anti-evasion measures provided for?

Recently, the government announced several anti-evasion measures that are laid down in the decree. These include the transition from paper to electronic receipts and the provision of further ways to verify the taxpayers’ report on their income tax payments, including the demand that interest rates paid by individuals who receive more than one million yen (980 dollars) per year as salary or profits respectively are not less than 3% above the base rate if this exceeds 10%.

The shift from traditional methods like physical invoice delivery during business meetings was another initiative designed with the goal of catching scammers who try to avoid paying taxes by hiding money abroad where there is no no need (and often is minimal).

electronic recepit



The government will now require all taxpayers to submit their annual declarations, rather than just signing them. This way they can make sure that there are no mistakes or omissions that would lead to a measure of tax evasion!

The transition from paper to electronic receipt is only one of the government’s anti-evasion measures. In fact, the decree also provides for the following additional measures:

  1. the possibility for artisans, restaurants and merchants to send to the Inland Revenue the list of all the daily fees by electronic means, thanks to special recorders
  2. the obligatory nature of electronic invoices also towards private individuals
  3. the so-called “lottery of the receipts”, or the assignment of a code to each e-receipt that allows you to win prizes every month from 1 January 2020

Read also: Tax receipt and electronic receipt

Open in franchising? Let’s look at the possibilities together

Opening in franchising. Open a sandwich shop, a restaurant, a fast food restaurant, a pizzeria or a bar. How to tackle this step with great serenity and become a successful entrepreneur and what is franchising?

Opening in franchising

What is a franchise?

A collaboration formula between entrepreneurs for the distribution of services and / or goods. It is recommended for those who want to start a new business by taking advantage of formats already tried and tested on the market.

The parent company grants the franchisee the right to market its products and / or services. Use the sign of the franchisor, technical assistance and advice on working methods. In exchange, the affiliate undertakes to comply with established management and production standards and models. Generally, all this is offered through the payment of a percentage of turnover (royalty) and compliance with the contractual rules.

Franchising can be described as an operation where each location operates under strict guidelines set out in printed documents to ensure consistency across locations; this makes the provision of quality services consistent that helps to satisfy customers all year round!

Which means they have to follow certain standards to maintain quality service for customers.

A franchise operation requires more compliance than other types of operations, because it involves so many individual locations over great distances – essentially it serves as an umbrella term that covers everyone who owns or manages multiple stores rather than a single person who handles things from home as some might think!

In the Italian economic market, franchising is regulated by the Law of 6 May 2004, n. 129.

Not surprisingly, in recent years the variety of franchising opportunities available on the market have attracted the interest of many.

This allows the parent company to have exponentially faster growth than a traditional spread. In fact, franchising allows decentralizing and distributing the financial and organizational burdens on its affiliates. These will have to invest their budget, choose the location, manage the staff and take on part of the business risk.

The selection of the brand that best suits your expectations starts with the contact. Once the data have been obtained from the various operators, it is important that the selected brands are compared in an objective manner in order to skim the less convenient ones.

The system allows the parent company to derogate from the antitrust regulations. These in fact set market limits that can be held by a single economic entity. The chain is all headed by the same franchising company. Each individual franchise is owned by a subject other than the brand’s distributor. This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The structure costs of the branch are then borne by the franchisee, with its saving advantage for the franchisor.

It is good to remember that a brand with a winning commercial formula is not afraid of having to provide all the necessary data for every aspect of its network and not even the comparison with others.

Here are some essential evaluation points:

  • the franchisor has experimented its own formats on the market (pilot point);
  • how many operating franchisees are involved, taking into account the year of the start of the company;
  • the no longer active and / or management changes;
  • the duration (and possibly quality) of the training, a real franchisor takes enormously in the preparation of its affiliates;
  • Assistance in choosing the location;
  • Ask the already active franchisees for opinions on the work of their franchisor;
  • Profit margins, bearing in mind all the management costs as well as the estimated time for the return of the investment.
  • Open in franchising? Let’s see together the possibilities last

This allows the parent company to grow exponentially faster than a traditional spread. In fact, franchising makes it possible to decentralise and share the financial and organisational costs on its members. They will have to invest their budget, choose the location, manage the staff and bear part of the business risk.

The selection of the brand that best suits your expectations starts with contact. Once the data is obtained from the various operators it is important that the brands chosen are objectively compared in order to skim the less convenient ones.

franchise
The system allows the parent company to derogate from antitrust regulations. They set market limits that can be held by a single economic entity. The chain belongs entirely to the same franchisor. Each individual franchise is the property of a person other than the brand distributor.

This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The subsidiary’s structural costs are then borne by the franchisee, with a relative saving advantage for the franchisor.

Read also: How to open a pizzeria? How much does it cost?

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?

Several awards and Ambassador Expo 2015: interview with Chef Moreno Cedroni

Ambassador Expo 2015. Today we met Chef Moreno Cedroni, who today boasts 2 Michelin Stars and great editorial successes. He also had the privilege of being the Ambassador of Expo 2015, which was held in Milan. Below, we report what revealed us:

Ambassador Expo 2015

Ambassador Expo 2015

How did your love for cooking come from?

Ambassador Expo 2015

My love for cooking certainly comes from having always eaten well at home. Grandmother and mother were two perfect cooks, who knew the Marche tradition perfectly. We also had the vegetable garden and farmyard animals while living in front of the sea, so I could say that I was born in the good kilometer without knowing it.

When was your career started and how was it developed?

Ambassador Expo 2015

I open the “Madonnina del Pescatore” in the twenties, in 1984. A beginning made of traditional dishes and simple catering. Then the innate curiosity, the desire to improve, the hunger for knowledge led me to study a lot, to do internships and to grow with humility and perseverance.

What must your success be linked to the publishing environment?

Ambassador Expo 2015

From the beginning I realized that it was necessary to write down what I was doing, and the book in a certain sense marks its own territory, he says: I did it myself. Furthermore I always wanted to make the recipes, the ideas, visible to all, without jealousy, but with a very open spirit. I read books by colleagues to learn new things and consequently I give my contribution to knowledge. Now, surely a 35-year journey shows curiosity in young people who want to know my story and read it from my books.

Ambassador Expo 2015

What feeling did you feel in being Ambassador of Expo 2015?

Ambassador Expo 2015

There are local emotions and global emotions, here being one of the Expo Ambassadors for me was a global emotion. You are seen from all over the world and in your little one you can become curious about coming to Italy, given that Italian food and wine is very popular abroad.

What prompted him to approach the world of “Susci”?

Ambassador Expo 2015

Before 2000 I was tired of eating fish with lemon juice and vinegar in the west, and with soy in the east, I wanted to create a new way of interpreting the raw. Thus was born the “Susci”, a concept that is renewed every year and with the new Menu del Clandestino draws new life.

At a technologic level, what would you recommend to other restaurants owners to install inside the restaurant, to guarantee their management help?

At this moment I realized The tunnel, a research and development laboratory with freeze-dryer, distiller, ultrasounds and maturation cells, because in a moment of maturity it is the right time to develop the research. Of everyday technology for the best restaurant management I would say a system of managing orders from the room towards the kitchen, an excellent air conditioning system and lights that create magical atmospheres.

We want to thank Chef Moreno Cedroni for giving us some of his precious time and giving us some more details about his professional life.

We take the opportunity to recommend the Software Ristomanager for the management of orders. As the Chef has revealed, having a good software is a fundamental element, so as not to have problems during your services.