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

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


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

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

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

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


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

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

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

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

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

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

on the loading and unloading of products purchased and sold;

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

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

calculation of daily sales (cash closing) and periodic.

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.


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:


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.

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

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?


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.


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.


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.



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.


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

Building restaurant identity: find out how!

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.

Successful restaurant error: find out what you absolutely must avoid!

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.

Restaurant management: discover the most complete and effective software manager!

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.
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

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
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.

Serious staff room errors: here are the most common

Staff room errors. In order for a restaurant to work and build a good reputation, it is essential to take care of every single aspect. In fact, it is not enough to worry about the kitchen or the furniture in the rooms, as a restaurant is also made up of people, who with their competence and kindness can conquer the customer.

staff room errors

staff room errors

In particular we are talking about the dining room staff, which represents the soul of the service and which greatly affects the image and reputation of the restaurant. For this reason, entrusting to competent and properly trained personnel is a must, in order to avoid disservices and malfunctions that could worsen the service and disturb the customer experience.

staff room errors

Unfortunately, the management of room staff is not always done in the best way. Sometimes, for economic reasons or due to lack of time, it is preferable to choose the lowest cost personnel, which is often also the least prepared and most able to do errors. Other times, on the other hand, there is a tendency to concentrate on not properly training the staff, thus creating confusion in the tasks and tasks to be carried out.

Some errors, however, are more common and common and are those that often lead the customer to move away and opt for another place.

Restaurant management in 10 steps: find out more!

Serious staff room errors: the 5 most common

staff room errors

Among the most serious and unpardonable errors that the hall staff can commit certainly falls the total lack of cordiality. The waiter has a very delicate role, as he has to interface with the client, who can be very accommodating but also very demanding.

To present oneself with a smile and to always show cordiality and availability is surely the first step to conquer it and to make sure that lunch or dinner continue in the right direction. On the contrary, a surly and superficial waiter could damage the image of the restaurant and compromise the relationship with customers.

staff room errors
Non-knowledge of languages
This is especially true in cities where many tourists are present or the presence of foreign citizens is very high. In any case, knowing at least one foreign language, in addition to Italian is now almost an obligation and every self-respecting waiter should be able to interface with foreign customers unable to speak in Italian. Taking care of this aspect is therefore fundamental to improve the quality of the service and the image of the restaurant itself.

Unprepared on the menu
Another unacceptable and even more serious error than the previous ones concerns the actual preparation of the hall staff. Specifically, not knowing the menu and, therefore, not being able to explain it to the customer can seriously damage the service of the restaurant. The most indecisive customer, in fact, often tends to rely on the room staff in the hope of receiving advice or more clarifications. In this case, the waiter would show incompetence and the image of the restaurant would be ruined.

staff room errors

Features Ristomanager: find out how it works!

Inability to manage  stress moments
As already anticipated, the trade of room staff is not at all simple. In addition to taking into account the character and expectations of individual customers, it will also need to move with agility and speed, so as to avoid long unpardonable expectations.

The good waiter is therefore the prepared one, but also the one able to manage moments of tension and stress, which inevitably occur in any restaurant. Especially in the busiest periods, it will require a more timely management of orders and orders, but at the same time punctual and precise. To facilitate the work, the advice is to equip your tablet room staff to take orders. In this way you will avoid hand-written orders, often indecipherable or destined to be lost, and all orders will be automatically transferred to the kitchen.
Troublesome restaurant management problems: find out what they are!

staff room errors

Lack of preparation
This is surely the most serious mistake that a waiter can commit. The lack of preparation translates into a weaker service in which the insecurity of the waiter appears, which should always be safe and prepared. In short, as well as friendliness and kindness are the first business card for the hall staff, knowing their role and their duties is just as important. In the event that you decide to hire staff that are too young or unprepared, then the owner must also take care of the training, taking care for  the waiter that acquires full awareness of his role.



1-America is full of Italian restaurants
The first note is that there are  of thousands of Italian and Italian-American restaurants spread throughout the country, with a clear prevalence in New York and New Jersey.

The competition is really ruthless for traditional people in the United States and it’s not a big news.

From the end of the 19th century, our fellow countrymen brought with them their culinary baggage that was modified to meet the tastes of the Americans.


Italian cuisine abroad is universally recognized as the most beloved. The price of this popularity is a spirit of emulation that, beyond our national borders, too often turns and degenerates into total gastronomic distortion.

For decades we have been accustomed to seeing our recipes adapted to the tastes of local people, however the limit between revisiting, creating “hybrid recipes” and counterfeiting is very thin.


The popularity of these delicacies has meant that many Americans can’t get enough of them, which means there is a lot at stake when planning an event or placing ads on social media platforms!

Nevertheless, it is not easy to find a restaurant specializing in traditional Italian dishes worthy of the name. With so many competitors, it’s just natural for the foodie scene in America today and there are plenty of places with pizza delivery options available or even on-site cooking classes at home if one wants something less formal than dining completely out!


For those who are looking for a traditional Italian dish to fill their stomach, it can be difficult. Some restaurants offer dishes such as pasta and pizza as well as more traditional foods such as gnocchi or fettuccine alfredo; However these options generally cost less than what you would find at home on an average day so people often end up ordering an item off each menu just because there is not much else available at that point during lunchtime.



One study found some interesting things by interviewing American adult males about where they eat most frequently when not working outside of working hours: Chinese buffet cuisine ranked second with 17%, followed by fast food chains (16%)from Mexican restaurants (15%) and then from Italian pizzerias/restaurants that group 10%.

Italian cuisine abroad is universally recognized as the most beloved. The price of this popularity is a spirit of emulation that, beyond our national borders, too often turns and degenerates into total gastronomic distortion.

For decades we have been accustomed to seeing our recipes adapted to the tastes of local people, however the limit between revisiting, creating “hybrid recipes” and counterfeiting is very thin

2-Italian-American cuisine is not Italian cuisine
The dishes that in Italy we have never seen served in a restaurant are an integral part of the menu of every Italian-American restaurant.

An example? Fettucini Alfredo, Bolognese sauce, penne with vodka, spaghetti with meatballs.

It is certainly interesting to point out the profound change in our national cuisine with the tastes of the Americans.


This means that your future clientele will obviously expect these dishes too.

3-The great tradition of American pizza is very different from ours
The great tradition of pizza in New York and Chicago finds two different interpretations, far from ours.

This means that there are at least three different schools of pizza in the United States and that all are expressed at decidedly high levels.

4-The take away is in great demand
The Americans love to order food, go pick it up and then consume it at home.

Take away is an integral part of American eating culture and many Americans love to eat while walking.

Here is the symbol of this culture, the hot dog cart is omnipresent in every corner of the United States.

Before leaving, you will need to have a relatively in-depth knowledge of the language, without which it is impossible to deal with the bureaucracy, or to relate with the future client.

The discourse obviously also applies to the staff: if you particularly care about hiring  Italian staff, choose a staff that has a good familiarity with the language.

At this point you just have to start with the advertising campaign.

Find out more about Ristomanager!


RESTAURANT ACCOUNTING. The management of a restaurant provides control over many variables. The budget of a restaurant is a tool to always have in hand, to know the margins of the restaurant industry, the turnover balance of the restaurant and an overview of the restaurant warehouse.

Running a restaurant is like being an entrepreneur. You have to be responsible for everything from cooking to cleaning and even ordering supplies for employees every day, which means there is no room for mistakes!


If you have a restaurant, it’s always good to be prepared. You never know what can happen!
The budget of restaurants changes from one place to another, and customer demand can also change quickly; so keep that card handy for those special occasions or emergencies where your cash flow needs an extra boost not only to survive but also to thrive.

1 ° – The first task of the restaurant accounting concerns the corresponding register. This accounting book must contain the record of receipts and invoices issued during the day.
The register of fees must be completed per month. Each line must report the total receipts of the restaurant, subdividing them between receipts, tax receipts and invoices. The last column must then report the sum of the transactions and must coincide with the cash closing.

The register of fees can give you many ideas on how to run a restaurant. Thanks to the total fees and the number of receipts issued, on the closing receipt, you can know what is the average value of the restaurant command.

Each receipt must have an identification number to make sure that it is correctly entered and in the right sequence so that you can easily identify what was sold, when a sale occurred for each item listed on this form (eBay excluded), as well as how much profit was made from these sales, if there was!


The receipt log can be your best friend in the kitchen. It’s full of tips on how to run an efficient restaurant with many tips and ideas on how to improve things, too!
A commercial enterprise is not just about making money – it also requires creativity so that everything runs smoothly from the operational point of view, which means keeping track of what happens every day by looking at all the aspects from beginning to end through those little pieces of paper that we call registers, who knows that between their lines there are also some tricks or shortcuts.

2nd – Calculation of food cost

Taking over a restaurant brings  many obligations. Using a restaurant manager can help you keep up with your tax obligations without losing sight of the food cost.
The food cost indicator represents the cost of the ingredients of each dish on the menu. To calculate the food cost you will have to multiply the average of each ingredient for the grams used in a dish. At the end of the month it may be useful to calculate the food cost, understood as a percentage between the cost of the ingredients of a dish and the respective selling price to the public.

3rd – Software: the best ally for restaurant accounting
Equipped with a restaurant accounting software to manage your local that in addition to automatically fill in the corresponding register, will allow you to have an overview of the warehouse, the food cost of each dish and an overview on the management restaurant commands. In this way you will have a cash register and restaurant accounting software available with a single product.

Having a check on restaurant accounting is not just a task established by law. In times of crisis, it is necessary to keep constantly in mind the financial situation of the restaurant company, in order to immediately run for cover during  of difficulties. This, of course, requires a systematic check on all the most classic indicators: from simple turnover to the most difficult analysis on the most requested raw materials.

Read also: Tax receipt and electronic receipt


CAPTURE THE CUSTOMER WITH THE MENU. What effect does your menu raise on new customers? Do regular customers notice what’s new?

Are there any tricks to enhance the work of your staff?

One way they have done it in the past and are doing it again now, with some adjustments of course, is to update their menu frequently, which makes people come back more often because there will always be something different on offer every time!


The most important thing to do for your restaurant menu is to keep it updated. You can make this easier by giving each dish a different name, or by varying what you offer with new seasonal ingredients!
A great way to do this is via social media: post photos on Instagram and Facebook so customers know exactly what dishes they will find when they enter the venue.



Do regular customers notice the news you offer them? Are there any tricks to enhance the work of your staff? If you use quality products produced in the area and you are attentive to people’s health you need to let them know.

If you use quality products produced in the area, if you are attentive to people’s health you need to let them know.

Have also BEI PIATTI to raise the desire to photograph them, have the latest trend of the moment can lead you to choose, just because you have communicated that here it is!

To guide the choice of your clinte you can set up fixed menus to celebrate anniversaries, birthdays or other events and use the menu as advertising to be launched on the web, with something for free, such as a welcome drink, a bottle or a dessert.



1-Origin of your products: If you use products to “Zero Kilometer” or local producers, you can count on a trump card with users who love the HEALTHY KITCHEN. The number one reason to use locally produced products or “Kilometro Zero” in your restaurant? You get the freshest ingredients without shipping costs.
Many people are aware that buying from suppliers abroad has some disadvantages, such as increased carbon footprint and falling wages that can lead them to be exploited by their employers here too; however there is also good news: Supporting local farmers means healthier food for all as they grow what we eat without pesticides!


2-Dishes suitable for food intolerances: Customers with special needs, such as lactose intolerant, will appreciate very much to know your offer for them and will help them to prefer your restaurant. For people with dietary restrictions, it is important to note that many restaurants will offer you the opportunity to make your meal without some ingredients. This can be done by ticking a box when ordering or favoring another dish on their menu instead of the one from which you abstain – just make sure that this request has not already been taken!


3-Special dishes to share: if you have recipes created to be consumed among various diners, you will have more chances to receive reservations, as you will remain in line with the latest trends. Do not forget to publish them!


4-Consumption options: If a couple is looking for a restaurant to celebrate a special occasion, you can choose your place simply because in the description of your offer you will find a bottle of wine. Do not forget to include this type of details if YOU WANT TO MAKE CUSTOMERS BELIEVE TO YOU.


We live in a time when most people don’t just go to restaurants to eat. They want a positive and rich experience from start to finish, which begins even before sitting at the table! Yes – because as soon as you read online reviews about places like Google and TripAdvisor then it is quite easy to decide where it would be most suitable: with us or against our business model? This mindset sets in motion everything that means in the first place to make sure that all parties related to the information (customers who visit websites) know what kind of services are offered.

Read also: How to adapt the menu to the law on allergens