Open a restaurant: it is better to open it in Italy or abroad?

Open a restaurant like business is becoming a common choice for many people and the phenomenon is growing more and more. We have already seen in a previous article what it needs to open a restaurant or a smaller business in the catering field.

open a restaurant


Now we will analyze together whether it is more satisfying to open a restaurant abroad or in our beloved country.

The Italians and the kitchen: a love story that has lasted for a lifetime. Despite our thousand faults, food remains among the characteristics of our culture that we cannot help but talk about it and for which we love to compete, both in Italy and abroad, thanks to our ancient culinary tradition.

Open a restaurant

After all, the Mediterranean cuisine is one of our glories and is recognized as the best in the world.

No wonder, that our kitchen is successful in foreign territories. So then , therefore, was putted the idea of ​​opening a restaurant abroad.

But which are the best locations to open a restaurant abroad?

Open a restaurant

Certainly it is not easy to answer this question. However, the most sought after locations are Malta, Zanzibar, the United States, Germany, New Zealand, Australia, Switzerland, the Canary Islands, Russia and Romania.
But also London, Miami, Zurich, Barcelona, ​​Berlin and New York.
These are just some of the most renowned places in the world where several people have started successful restaurants.

Nevertheless we must not forget that without passion you cannot get anywhere. There will always be difficult moments and today the market is really very competitive.
Is it better to open an activity in the catering sector?

The answer of course is yes!

Demand in the sector is very high and continues to grow both in Italy and abroad despite the periods of crisis.

In any case, managing a restaurant is a complex activity that cannot be undertaken unless you are aware of the commitment due.

Know the territory

When deciding to open an activity abroad, it is essential to know the area. You can contact the National Institute for Foreign Trade, thanks to which you can get all the information you need about the social and economic situation in the country where we want to open an activity.

Contributions to open activities abroad

Each Provincial Chamber of Commerce can distribute information on the possible contributions offered to those who want to open businesses abroad. To find out about this type of funding, contact the official website of the Ministry of Foreign Affairs or the Development Cooperation site.
The possibilities of development have increased in recent years thanks to the web that has facilitated trade and interrelationships.

To open a restaurant abroad it is advisable to evaluate and inform yourself about the country chosen. It must be related from the territorial point of view, the competition and the real job prospects.

In order to open an activity abroad, public funding has been set up for the internationalization of companies both nationally and internationally.

One of the most interesting opportunities created in recent years is offered by Erasmus for young entrepreneurs. This is a European Union program designed to create opportunities for meetings and trade relations between citizens of different EU countries.

Open a restaurant: Where to start

If you have a decent budget, it might be interesting to take over an activity that has already started. There are several agencies and several online sites that deal with providing a whole range of information “for sale” activities in different parts of the world.
Among the present offers, very interesting are those ones relating to the sale of land in the Caribbean, where it is possible to open commercial activities abroad dedicated to tourism.

Erasmus Opportunities Young Entrepreneurs

The Erasmus period is about 6 months. In this period we choose to work in a structure present outside the Italian borders, at the end of which we can continue to carry out the same activity in Italy. On the other hand, thanks to the contacts acquired during the period, it will be possible to try to open the same type of activity abroad.

Conclusions

Opening an activity abroad certainly needs a good dose of courage. It is necessary to inform concretely based on the country where you choose to start this professional adventure. The possibilities or the success that cames from the choice to stay in Italy or open an activity outside national borders, are directly linked to the commitment that you will employ. A perfect recipe does not exist.

Read also: Take a restaurant into management: mistakes to avoid

Pub Management: Some tips to follow

Pub management. Are you thinking of opening a pub but don’t know where to start or what the management is? Here are some tips.

Pub management

The pub is a model of local origin of Great Britain and Ireland. A pub usually serves beer but over the years the service has been integrated with all sorts of drinks, alcoholic and non-alcoholic, and with various “snacks”.
The ideal venue for this purpose should possess the typical characteristics of English and Irish pubs: suppliers of beer, also artisanal, and other drinks and maybe live music.


For the first expenses such as the rent of the premises, the interior furnishings, the signs, six months of supplies, and at least a couple of helpers, it is necessary to allocate a figure ranging from 60 thousand to 80 thousand euros. Obviously it depends on the size of the room and its location.

Pub management

A pub is a gathering place for friends and family, so it is important that the interior design reflects this. The organisation of seating should reflect how many people are expected at one time or another – whether it is just two Portugal alone who elect wine for beer? Or twelve during a dinner with old colleagues who have been away too much time!
The focal point in every good drink bar is not always what you drink, but rather where others will sit while waiting for the bartender’s orders…

But how much can you earn with the opening of a pub?

Pub management

If you manage to work well with your customers, after about 36 months the gain begins. A family environment to share with friends and good quality beer at a reasonable price are the elements sought by patrons.

For opening of this type of venue we will need:

  • a certified report of the beginning of activity (SCIA) a declaration of beginning of productive activity (DIAP).
  • the HACCP certification and the SAB-ICAL certification (The latter is mandatory only for the owner and is not mandatory if you have a hotel school diploma or a period of work, between 2 and 5 years (depending on the Region) ), in a similar structure.
  • Follow the ASL regulations for health and safety of the premises. (The checks are stringent and if you do not follow the instructions, you risk high fines and sometimes closure).
  • VAT number
  • registration with the Chamber of Commerce (Business Register).
  • With live music, you need to respect the corresponding SIAE regulations.

You could also consider opening in franchising and getting in touch directly with chains of pubs and being the enterprenurs of this unusual franchise in our area.

Pub management: what are the principles of the following to a better manage a room?

Pub management

A bar manager wakes up early and goes to sleep late and managing a restaurant means taking into account a large number of factors: inventory, equipment maintenance, accounting and of course customers. Now let’s see what are the salient points to consider for the management-pub.

  • Know how to save and optimize costs by redistributing them. Identify the costs that have the greatest impact on your monthly budget, restrict the list to the most expensive and try to lower the cost without losing quality.
  • Customer loyalty. Give your local guests an atmosphere and experiences to relive thanks to a hospitable environment with the help of the staff. an affectionate customer returns and brings other people with him.
  • Carefully take care of the inventory and make sure nothing is missing and nothing goes wrong.
  • Take advantage on social media. People are increasingly consulting reviews on social media and review sites.
  • Always keep in mind your customers’ opinion. It studies competition and evaluates appropriate strategies to draw lessons but also to avoid the mistakes of others.
  • Summarizing the customer’s experience must be unforgettable and this is only possible with good teamwork, a trained and competent team and excellent management.

The service room

pub management

Pub management

The service room is the vital area of the room, which requires even more attention in the design.

It is necessary to ensure a space that is convenient for customers, by placing the seats and tables not too close together, and that they have the possibility of being easily moved to obtain new arrangement solutions. At the same time, the room must also be designed in such a way as to facilitate the easy movement of the waiters between the tables and avoid hard-to-reach areas with dishes and/or drinks.

Pub management

With reference to local hygiene regulations or ASL regulations it is possible to draw up a short list of useful indications for the design:

minimum height: 2,70 m;
minimum cubic capacity: 25 m³;
direct natural ventilation 1/10 of the floor area of the room;
a suitable air conditioning system may be used if there is insufficient direct natural ventilation;
direct natural lighting 1/10 of the floor area of the room;

Read also: What is public catering with direct administering

Tax receipt and electronic receipt

Tax receipt and electronic receipt, what can we expect?

A business or self-employment activity brings the need to produce a fiscal document testing the sum received as compensation. This document can be an invoice or a tax receipt and is necessary for any type of service.

Tax receipt and electronic receipt

The Electronic Restaurant Receipt, or Electronic Restaurant Tax Receipt, similar to what happens for the electronic restaurant invoice, is nothing more than a mode of transmission of data relating to the fees.

Through the portal Invoices and Fees of the Revenue Agency, in fact, restaurants can access the personal area, where it will be possible to send the data on the daily receipt of closing tax.

The telematic transmission of fees is the implementation of the cd. Electronic Invoicing Between individuals, which will take place through the issuance of the Electronic Receipt, also known as the e-invoice.

The electronic receipt covers the activities of retail, hotel, catering, craft services and all other activities similar to these by VAT, required to issue the invoice only at the request of the customer. (Art. 22 DPR No. 633/1972).

Tax receipt and electronic receipt

Now let’s see what it is all about
The famous tax receipt is a document, issued by the operators, which describes the goods sold or the service performed and the consideration received. It does not contain the breakdown of VAT or the references of the person making the payment. The tax receipt is issued in place of the receipt unless the customer specifically requests the invoice. The tax receipt is generally completed in duplicate, on printed documents with progressive numbering and all the fiscal references of the issuing subject. The law allows the operator to choose between issuing a receipt or both. In e-commerce transactions the document is called a purchase receipt.

Tax receipt and electronic receipt

Tax receipt and electronic receipt

The invoice, on the other hand, is a fiscal document that is issued to holders of VAT numbers, that contains the tax information of both the person who issues it and the person who pays it. When you find yourself having to pay an occasional benefit (up to € 5,000 a year there is no need to have a VAT number), simply fill out a simple receipt. Instead, it is fundamental to report the amount net of withholding tax at 20% specifying the occasional service performed.

So what is the situation regarding the tax receipt and the electronic receipt, what can we expect?

Recently we have had to confront the debug at the beginning of 2019 for obligation of electronic invoicing in transactions between “private”. From 1 July 2019 the Inland Revenue has confirmed that it will no longer be possible for paper receipts or receipts to be issued. In fact the perceived fees are now documented through the transmission of daily data and using electronic storage.

Tax receipt and electronic receipt

The customer is issued a document valid for tax purposes integrated with the tax code or VAT number of the buyer. The receipts will also be sent online to the Revenue Agency. The obligation is immediately valid for tax payers with a turnover exceeding 400 thousand euros. Starting from 1 January 2020, however, the obligation will be extended to all other subjects. For the fulfillment of these measures, taken in order to counter tax evasion, it will be necessary to have suitable Telematic Recorders which will obviously involve a cost.

However, don’t panic, you can gradually move towards these changes. You will be evaluated based on the type of activity and possible web connectivity difficulties in the area in which you operate. For the two-year period 2019-2020 traders will be able to benefit from a contribution equal to 50% of the sustained expenditure. It will be possible to obtain, within the limit of 50 euros in the case of adaptation of a recorder already in possession, and of 250 euros if a new purchase is made.

For the specifics regarding the transition from cash register to the on-line one it is necessary to read the provision of the Revenue Agency n. 182017/2016 having all the necessary technical characteristics. The operations that require certification through a commercial document are disclosed by the Art. 22 DPR 633-1972 (Retail trade and similar activities).

Read also: What is the electronic receipt?

Restaurant control blocks: features, models and coupons

Restaurant control blocks. RESTAURANT COMMAND BLOCKS: WHAT ARE THEY AND HOW ARE PRESENTED

Restaurant control blocks

Today as you know well the technology in the management of a restaurant has been optimized with the electronic order. It was introduced by the use of palmars at the beginning and then mini tablets, but also smartphones.

The traditional commands blocks still used in small catering activities are the notebooks. The waiters use them to take orders, but also to check the supply of supplies in the warehouse.

Restaurant control blocks

These are the main features that a order block must have:

  • be made up of a minimum of 25, 50, 75 to a maximum of 100. Self-scaling, white tear-off sheets printed only on the front and two cards, a rigid one on the back and one removable inside.
  • the sheets can have 2, 3 or 4 cuts, which correspond to the number of copies. They can also have 2, 3, 7 detachable coupons or small squares to subdivide and manage the order of flow output. This facilitates the readability and preparation time of the order.
  • they have a vertical format that allows the waiter to enter the customer’s requests within an ordered list
  • looks like a small pocket-sized notebook comparable in size to a notebook or notepad


RESTAURANT COMMAND BLOCKS: ORIGIN OF COMMAND TERM

Restaurant control blocks

Used in catering to communicate directly with the room and kitchen, the term “commands” [from the French “commande”] derives from the verb “to command” in this case in the sense of “ordering, making an order, ordering”.

RESTAURANT COMMAND BLOCKS: WHICH CHARACTERISTICS MUST HAVE ?

Restaurant control blocks


The main characteristics that any order block must have are:

  • the sheets must be in chemical paper (standard white or white recycled), better known as carbonless paper (in the sense of self-calculating). It is so called because it does not require the use of carbon paper. Save the work of waiters and chefs by creating multiple copies of the same order on a single sheet.
  • the presence of the double or triple copy. Even if within the restaurant business it is only a waiter who takes care of recording the orders communicated by the customers.
  • the presence of a removable internal rigid card.


RESTAURANT COMMAND BLOCKS: WHICH INFORMATION MUST WAIT FOR THE WAITER

Restaurant control blocks

Restaurant control blocks
Restaurant control blocks

The block commands is useful because it allows the waiter to write down what customers are able to drink and eat. It also has facilities communicating with the kitchen with the following information:

  • detail of the order with shared abbreviations (abbreviations / signs) with the staff, to avoid making the customer wait
  • any indications concerning the preparation and cooking of dishes [eg allergies or intolerances or requests for changes]
  • date of the customer’s arrival day and time + table number, table settings and copies
  • account estimation, by calculating the subtotal
  • the signature of the waiter who took the order [usually identified with a small abbreviation in the margin]
  • the room number where the guest is staying if it is a restaurant inserted in a receptive context (hotel, agriturismo, b & b)
  • the name or surname of the customer if usual

MODELS AVAILABLE FOR BUSINESS

Restaurant control blocks

simple / classic: solely consisting of a white space reserved for orders, the waiter’s signature and the customer’s name; it can be freely customized with the name and / or logo of the activity and with / without the progressive numbering of the orders.
in duplicate or 2 copies: a copy of the order is kept by the waiter or can also remain attached to the block and the other must be left in the kitchen.


in triplicate or 3 copies: often used in restaurants and pizzerias with independent kitchen management, the third copy must be delivered to the cashier as soon as the order is placed: it is used to formulate an account forecast
multi-copy or multi-purpose: made up of 100 copy sheets
striped
Based on the catering activity and kitchen management methods, there are also two other models of the command block:

comande block 2 coupons: it is divided into two parts, a lower part dedicated to drinks and an upper part for dishes
comande block 3 coupons: suitable for restaurants and pizzerias, it has 3 sections separated by a line to distinguish communications for the kitchen / restaurant / bar or pizzeria: one for the annotation of the drinks, one for the restaurant menu and one if the customer wants to eat pizza only.


WHERE CAN YOU BUY ?

Restaurant control blocks

Having stationery items, it is possible to purchase the order blocks:

go to specific stationery shops / stores such as Buffetti that sell products for the office
also buy them online on websites specialized in the sale of items necessary for the management of a restaurant business
The blocks for the orders are indispensable working tools for those who work in the catering sector together with the help of a management software that simplifies and refines the work of the waiter, avoiding forgetfulness, inaccuracies and errors in taking orders.

The order block provides the customer with an efficient service, especially in areas with high traffic, where speed is the added value that affects turnover.

Read also: Ristomanager: software that manages restaurant reservations

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.