How to determine the price of food and drink

The price of food and drink must be well thought out.


The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!

The price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish.

The price of food and drink

The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The price of food and drink

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The price of food and drink

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

The price of food and drink

Food Cost: other economic indicators

The price of food and drink
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”.

The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

The price of food and drink

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

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



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

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

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

VIEW ON THE SEA

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

Il Trabucco, Peschici

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

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

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

VIEW ON THE SEA

Gallo restaurant, Trani

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

The Terrace of the Grande Albergo delle Nazioni, Bari

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

Ristorante da Tuccino, Polignano

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

Grotta Palazzese, Polignano

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

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

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

VIEW ON THE SEA

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

Read also: The new fish fast food restaurants

THE ART OF TAKING THE COMMANDS: 4 TIPS

TAKING THE COMMANDS. The management of orders is a crucial aspect in the operation of a restaurant. Starting from the taking of the order, to its communication in the kitchen, to the translation into the account at the checkout, everything must be kept under control to guarantee the customer an optimal experience. The times must be fast whenever the order is transferred from one area to another of the restaurant and the passage of the information must be as much as possible preserved from errors of interpretation by the persons involved.

 TAKING THE COMMANDs

TAKING THE COMMANDS

To avoid running into errors in the management of orders in the restaurant, it is good to keep in mind the following basic rules, you can go to the dedicated section by clicking the table below.

TAKING THE COMMANDS

TAKING THE COMMANDS

In order for the management of the orders, from a critical point, to become a strong point of the restaurant, always aiming at the goal of improving the customer experience, it is necessary to follow some fundamental tricks

1.Speed ​​in the transfer of orders
The most important aspect to keep under control in restaurant orders is speed. The most advanced management software equip waiters with integrated digital devices that are able to acquire the order data and transfer it directly to the kitchen which, in turn, can promptly communicate the preparation times of the dishes.

In this way the dining room staff has the times required for the service under control and can propose, if necessary, an aperitif to deceive the wait and demonstrate attention to the customer.

TAKING THE COMMANDS

2.Accuracy in the transcription of the order
Another aspect that should not be underestimated is the attention given to taking the order. When it happens manually, there can be a lot of possibility of error, because the waiter can make a mistake in writing or the kitchen or the cash register can interpret his notes incorrectly. The digital ordering devices also solve this problem, allowing you to enter the requested flows in the electronic list that is transmitted to the other areas of the restaurant for subsequent management.

Today, the most advanced management systems also overcome the common objection of lack of elasticity in daily operations, with the possibility of inserting changes in the order with respect to the standard.

TAKING THE COMMANDS

In fact, more and more people require changes to the menu proposals, customizing their order based on taste, diet and food intolerances. Methodically managing and organizing this type of request thanks to new technologies allows the restaurant to offer a service that meets the expectations of the contemporary consumer.

TAKING THE COMMANDS

3. Organization of internal restaurant flows
The greater rapidity in the management of restaurant orders offered by electronic systems does not only benefit the customer, but also the activity itself which sees its productivity increase. The waiters manage to make their work faster, more efficient and more efficient.

At the same time, in the kitchen, cooks can prepare dishes in an organized way. Finally, they communicate via electronic notifications when the dish is ready and can be served at the table.

When the customer asks for the account, the total due will already have been calculated by the management system and ready to be presented, avoiding unnecessary waiting.

TAKING THE COMMANDS

4. Creating an organized and peaceful environment
An apparently secondary aspect, but nevertheless important among the advantages offered by the digitalised management of restaurant orders and not only, is that of helping to create a serene environment, for the benefit of employees and customers.

If the waiter saves precious minutes in order management, he can dedicate them by spending more time at the table with the customer.

In fact, perceiving a relaxed and pleasant atmosphere in the restaurant counts almost as much as the quality of the dishes served.

The restaurant market is increasingly competitive. The technology intervenes once again in favor of the restaurant starting from the moment of the order.

Customers can also share their preferences on social networks or interact in real time with the restaurant’s corporate page. These feedbacks, managed and analyzed centrally, can become the basis of new marketing strategies to always be a step ahead of the public’s expectations.

Read also: Ristomanager Gestione Comande: from today the app is also available on iPhone and iPad.

What are the best cash registers for restaurants?

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

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

The best cash registers

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

The best cash registers

The best cash registers

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

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

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

The best cash registers

The best cash registers


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

The best cash registers

In Italy there are still widespread classic models in which the holder manually type the price of individual dishes inside a command, annotated by hand on a special sheet. A similar solution can not be excluded at any cost. However, only the activities with a reduced number of tables, with a limited menu and with a low receipt frequency can rely on the simple cash register without worries. This is, for example, the case of restaurants, trajektore and family-run taverns.

The best cash registers.


Among the most modern solutions, however, are the cash registers on PC to be present more in restaurants that require a simplified management of the activity. The choice of software is crucial, since they may or may not offer a wide range of features. In some cases the programs are nothing more than a graphic transposition of the simple cash register, in others they become a complete management of the activity.

The best cash registers


The cloud cash register is the most advanced version of the cash point, ideal for young and dynamic contexts. The undisputed technological superiority of this system is embodied by a simple use app that allows the owner to check in real time the activities, collections, statistics, accounting and stocks in stock.

The determining feature of the cash register and cloud-based management system is undoubtedly the branched accessibility on different authorization levels. In other words, the manager can create a profile for each staff member, determine his role and associate it with functions which he can perform within the application.
In this case, a common smartphone can be transformed into a device of the cash register, able to communicate in real time the orders and requests of customers, payments received and so on. Those  that are interested in a complete restaurant management solution should consider the cloud system.

Classic, on computer or cloud: 3 types of cash register

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

Types of cash register

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

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

Types of cash register

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

Types of cash register

Characteristic of the simple cash register is the fiscal printer integrated within the same machine. It is a thermal printer that allows you to customize the receipt with the data required by law. The most modern machines also allow to obtain a managerial or fiscal relationship that can be transferred to a computer.

Types of cash register


The cash register on Windows or PC-based computers has a more involved size of the cash register, with greater functionality accessible through an easy-to-use graphical interface. They operate with locally installed Windows software, independent of online platforms and other types of external connections. All-in-one and modular systems are distinguished within the same category. The software is installed on a machine specifically designed to serve the cash point functions, complete with printers, drawers, displays and keyboards.

Types of cash register

The modular cash register can instead be installed on common computers – provided and they have a compatible operating system – or on machines are  available to the same suppliers. In this case, we will have a device with software whose potential is extended by adding the peripherals necessary for the activity ( drawers, scanners, labellers, etc.). In both cases the software can adapt to classic devices (computers with keyboard and mouse) or to the most modern touch screens. Some companies grant the license to use the software, others offer the software with a special device and devices with a leasing contract.

Types of cash register


Cloud-based cash registers are the most advanced version of cash registers. The software closely linked to an internet connection is installed locally on a server accessible through appropriate compatible applications on mobile and / or fixed devices. Ease of use makes the intervention of a technician for installation and configuration unnecessary. In fact, these are simple apps for tablets, smartphones or computers that are accessed with their own credentials. The potential of networked cash registers is very high, especially in the case of a particular sector such as catering. These applications allow the various staff members to update the recorder in real time with information about the activities in progress (eg tables, orders, collections).

Types of cash register

Cloud-based recorders typically operate on Android and iOS-Apple mobile systems and need an internet connection. However, some systems operate partially offline, recording information on the device used and transferr it later to the cloud database. Also in this case the cash point can be enriched with the necessary peripherals and therefore constitute a complete offer for the management of the activity. It also reports the availability of free management app.

MANAGE THE WAREHOUSE OF A RESTAURANT

MANAGE THE WAREHOUSE OF A RESTAURANT. Managing the warehouse of a restaurant requires a very careful management of the expenses and a precise calculation of the turnover.

Despite the availability of safe and simple to use programs, people  see analyzes made with paper, pen and calculator.

Often the result of a similar management, unfortunately, is the cessation of the activity.
The road that leads to success also passes through an efficient inventory control of the restaurant.

Keeping the warehouse under control with a management system allows:

1.stocks of articles;
2.management of stocks of raw materials (restaurant and bar);
3.sending orders to suppliers;
4.registration and control of purchase invoices;
5.optimization of loading and unloading operations;

In addition to checking and checking stock in the restaurant, you can easily analyze the statistics.

MANAGE THE WAREHOUSE OF A RESTAURANT

The data are updated in real time and the reports can be customized according to the needs.

Every process related to the administration of stocks is automated to optimize the management of the room with an instant control of stocks in warehouse.

The technological management of the warehouse allows you to check the presence of products available to place orders. All necessary documentation, orders are produced and stored by the software.

The timely verification of any shortages of product allows to identify and control frauds by employees.

MANAGE THE WAREHOUSE OF A RESTAURANT

Thanks to the history of orders and consumption, the real costs of raw materials and products are calculated.

You can also compare suppliers and identify the most competitive one.

After setting the minimum and maximum quantities of each product, the software will automatically manage the  orders.

The opportunity to easily manage accounting and inventory allows us to intervene:

in the sale: mobile devices for managing tables, orders, accounts;

on dishes: organization of dishes,variations on orders and prints of orders in the kitchen;

on the loading and unloading of products purchased and sold;

monitoring stocks and quantities in stock; cost and revenue analysis;

calculation of prices based on the purchase cost of raw materials;

calculation of daily sales (cash closing) and periodic.

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


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

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

MANAGE THE WAREHOUSE OF A RESTAURANT

As a small example:

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

MANAGE THE WAREHOUSE OF A RESTAURANT

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


Logistics
Manage the warehouse of a restaurant

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

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

Software for your own restaurant
Manage the warehouse of a restaurant

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

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

Read also: Ristomanager: software that manages restaurant reservations

10 characteristics of a good waiter

Like being a good waiter. Being a successful waiter is not difficult, but many do not know all the secrets, so here are our tips on how to be a good waiter.


As a waiter, there are many things you need to remember. First of all it is important that your customers feel comfortable with the service and quality of the food, so that they come back again!
A good way we can achieve this is to make sure our tables have enough glasses of water and plates or cutlery depending on whether someone ordered an appetizer before the meal is served; if it has not already been done, When taking out new dishes/ orders, make sure that each guest has bread in abundant quantities during the wait between courses – especially the dessert – perhaps also offering sauces to dip.

Good waiter

It will not be as difficult as being an astronaut or a circus acrobat; but the waiter’s is one of the most difficult jobs in the world; but in which you can have good profits, if you do it well.
Successful waiters have a great respect for the restaurateur within whom they work and who give them a salary.

A good waiter must absolutely do:

Good waiter: rules

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. How to be a good waiter?
To be a good waiter you need to know him really well, in every way. You will need to be able to answer questions about the ingredients of the dishes when curious customers come, vegetarians or who are allergic to certain foods. This includes all kinds of menus: dishes, drinks and wines, and for children. If you don’t know the answer, check it quickly to be able to answer safely. This will help you understand which dishes are more profitable and can generate additional tips.

Good waiter
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.

good waiter

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

Good waiter
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.

Read also: What are the waitress duties?

The hierarchical structure of a restaurant: what is it and how it is organized?

Hierarchical structure of a restaurant. Who opens a restaurant knows very well that it is not opening any small business, but is starting a small or large company. As such,  the restaurant must be managed with care, planning, monitoring and organizing every aspect of the activity.

Hierarchical structure of a restaurant
Hierarchical structure of a restaurant

Even the restaurant will have to have an internal staff organization, just like a company, and adopt a real hierarchical structure. Only in this way, in fact, the roles can be defined clearly and accurately and each member of the staff will know what to do and to whom to respond.

Hierarchical structure of a restaurant

To forget to equip your restaurant with an internal organization of this type can therefore represent a fatal mistake. In this case, in fact, the risk is to condemn the activity to the most complete confusion and improvisation. For this reason, if you decided to make your restaurant a successful business, you will have to start from the organization chart, precisely defining roles and hierarchies.

Restaurant management: discover the most complete and effective software for managing!

The hierarchical structure of a restaurant: the main roles

Hierarchical structure of a restaurant

To be clearer the staff of a restaurant must be divided into working groups, which are called brigades. With  brigade we mean that part of the staff working in a specific sector. Naturally the brigades can be different, more or less numerous, depending on the type of restaurant and how it is organized, from the type of menu, from the restaurant sector in which you work, etc.

Each brigade therefore has no common characteristics and it is therefore very difficult to identify the standard elements. In any case, in general it is possible to list some brigades or work groups that we find in any restaurant business.

How digital is your restaurant: find out now!

Hierarchical structure of a restaurant

We will then have the management and administration department. This is the working group that deals with the actual management of the restaurant. This department then brings together:

the owner or director (General manager)
the Restaurant & Business manager
the Food & Beverage Manager
the Assistant Manager (a figure supporting the first three).


Sell ​​and public relation manager: deals with the search for new and potential customers and public relations
Booking (a booking figure)
Communication and Marketing (can be only one person or several people working together with the Sell & public relation manager, defining the restaurant’s marketing and communication plan.
Research and Development (a figure that deals with both the research of innovative technologies and systems and the control of competitors).


Personnel Director
Administrative worker (a figure who deals with restaurant accounting)
Training and Development (a professional figure that deals with the research and training of staff)
The management team, which varies according to the size of the restaurant, is flanked by two other brigades: that of the kitchen and that present in the hall.

Hierarchical structure of a restaurant

In the kitchen, in particular, the complexity of the staff is very variable: it is possible to go from a few chefs and a chef to a whole series of figures ranging from the Executive Chef to the kitchen boy.

It is clear that if in a family restaurant it is possible that the chef is also the cooker in a restaurant of higher levels the staff will increase and with it also the various hierarchical degrees. For example, some restaurants could have Chef Patissier, a figure completely dedicated to small and large pastry shops. This figure is the classic example of the chef of the game, or a chef who takes care exclusively of the preparation of some specific foods.

Hierarchical structure of a restaurant

The brigade in the hall instead includes all those figures who spend most of their working hours in the hall and relate directly with the customers. The room staff takes care of taking orders, advising and providing indications to the customers on the menu and serving the various courses. In short, a very delicate role that defines what we call a restaurant service.

Even the room brigade may vary depending on the type of restaurant. So we will have a couple of waiters in the case of a small restaurant. A large restaurant, on the other hand, must necessarily have a head nurse, a figure able to direct and monitor the work of the waiters. Not only that, the figure of the Sommelier is also among those present in the brigade of a restaurant in a certain level.

Head chef: what does he do?

DO YOU WANT TO OPEN A RESTAURANT IN AMERICA? WHERE ?

OPEN A RESTAURANT IN AMERICA. When we refer to America, or the United States, we are talking about a boundless territory in which there are very different realities.

The differences can be enormous both between the different states and within the same state.

OPEN A RESTAURANT IN AMERICA

And so, where to open a restaurant in America?

You will necessarily have to take into account the particularities of the place you have chosen, and act accordingly.

Below you will find a brief introduction on what are the most popular places in the United States to open an activity of this type.

1) New York

New York is home to those that are among the best restaurants in the world, a land where you can compare between avant-garde and great stars of the firmament of world cuisine.

But there are also other types of situations in New York: quick and genuine cuisine, fast food, street food, space for regional restaurants. New York is a world that can allow the development of any kind of idea.
the Big Apple is a city that is a small world, a universe within which everything is found and the opposite of everything.

New York is home to those that are among the best restaurants in the world, a land where you can compare between avant-garde and great stars of the firmament of world cuisine.

But there are also other types of situations in New York: quick and genuine cuisine, fast food, street food, space for regional restaurants. New York is a world that can allow the development of any kind of ideas.

OPEN A RESTAURANT IN AMERICA

2) Miami

This has been for decades the buen retiro of the middle class Americans, an enchanted place to live the summer all year round.

For almost two decades it has also been transformed into a first-rate tourist destination, between VIPs, wealthy middle class and fans of nightlife.

Even Miami offers opportunities for any good idea that you are ready to develop, even if the city’s climate is perhaps more suitable for light and healthy cooking.

3) San Francisco

The hip city par excellence, which today embraces digital progress made in the USA in its bay.

San Francisco, as well as the largest of the cities of California, is rich and has a very special attention to all the healthy foods of the last generation; opening a fry in San Francisco may not be a good idea.

OPEN A RESTAURANT IN AMERICA

OPEN A RESTAURANT IN AMERICA

4) Boston

Boston is perhaps the most European of American cities, Boston is a very active metropolis, which offers possibilities of all kinds to those who want to open a restaurant

5) Saint Anthony and the rest of Texas

Warm climate, home of spicy and spicy Tex-Mex cuisine. Texas is a rich state, highly independent and with an absolutely unique culture.

Texas is another very interesting destination for those who want to go to the United States to try their luck with their restaurant.

6) Los Angeles

Here is another area with a very high rate of billionaires, where, however, the city is clearly divided into two between very wealthy population and widespread poverty. A very particular destination, perhaps the most difficult to establish.

OPEN A RESTAURANT IN AMERICA

7) Washington D.C

A destination that we often forget, because it is connected in one way to the Congress and the White House, at least in our imagination.

This makes us forget however that also Washington D.C. it is a lively city, where you can find your fortune with your restaurant.

There are obviously many other possible destinations for those who want to go to open their restaurant in the United States and will be useful software to manage the orders and a successful advertising campaign.

Read also: The best 4 Italian restaurant chains in America

Create a children’s menu: 5 tips

Children’s menu. Have you just opened a restaurant and you have to try your hand at the design of the menu? Surely, sooner or later you will also have to come across the need to create a children’s menu. It is  useful service  that parents very often appreciate. Not always the dishes of a restaurant are designed to please a very young audience, and that’s why it becomes necessary to develop a parallel menu, suitable for children.

Children’s menu

As we know, in fact, children have a completely different palate from adults and are led to taste and eat a decidedly narrower list of foods. That’s why, if you intend to run a welcoming restaurant that is also open to families, you should also think about designing a children’s menu.

Children’s menu

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To choose the most suitable foods you will have to follow some simple rules, in order to avoid gross errors and to succeed instead to conquer even the palate of the little ones. On the other hand, many catering chains already do so: just think of McDonald’s, Roadhouse, or even other restaurants, able to offer a satisfying and tasty baby menu.

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Create a menu for children: tips to avoid mistakes

Children’s menu

On the other hand, creating an eye-catching menu for children is also an art and it’s not as easy as it may seem. We must avoid the mistake of falling into trivial and obvious choices, which unfortunately happens very often. Many restaurants, in fact, not to make mistakes and satisfy all tastes, sometimes offer menus for children too trivial and obvious, which can certainly work once, but certainly will not be able to retain customers.

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Children’s menu

1.Simple but not too much
For this reason the first advice to follow if you are creating a children’s menu is to choose simple dishes but not too much. It is clear that children prefer not too elaborate dishes. However, something tasty should never be lacking. Try then to insert a good and colorful dolcetto at the end of the meal. In this way you will give your menu an extra touch.
2.Small pasta
When it comes to children, one must not only deal with tastes but also with other types of needs. It is  very important that children are able to eat without running the risk of serving  food in the wrong way and choking. For this reason, if you are thinking of a first course, remember to insert only small size pasta. Avoid spaghetti or hardly chewable formats, which could only create problems.
3.Drinks
In addition to real dishes, even drinks have their own importance, especially when it comes to children. In this case, of course, we are not talking about wine and beer, but about drinks suitable for their age, like Coca Cola and orange juice. So remember to include within the menu also the possibility to choose between one of these drinks.

Children’s menu
4.Chips


When you have to create a children’s menu you can choose whether to insert more dishes or just a main course. Remember, however, that a food should never be missing: fries. As we know, in fact, the children have  a plate of pasta or a portion of meat can give up easily, the chips just can not say no. So if you have opted for a baby light menu, remember to combine with the first or second course a portion of fries.

Children’s menu
5.Update
Children are habitual and love habits. However, especially if your restaurant is aimed primarily at families, you should also consider changing the children’s menu. This does not mean that every month you will have to present a different menu. For example, you could rotate one of the main dishes from time to time. In this way you will give the impression of greater variety and you will avoid the mistake of falling back into an excessive static that, in the long run, could get tired. Not only that: taking a cue from what McDonald , why not evaluating  the idea of ​​a small gift or a surprise at the end of the meal? It could certainly be a very nice idea and appreciated by children, especially when is combined with certain holidays and festivities.