Instagram and catering: changes and strategic use

Instagram and catering: In the past, nobody would have taken a photo of the dishes in a restaurant. Nowadays, instead, sharing one’s experience is a very normal thing. The change is tangible, especially in catering marketing. The strength of a beautiful image on instagram now makes the difference. The simple and trusted word-of-mouth changed dynamics.
The customer is attracted by a photo on instagram, to then eventually make a reservation. When he is at the restaurant, he will share his experience and someone else will look for the restaurant. Instagram is our new word-of-mouth.

A restaurant therefore needs an attractive profile to attract users. Attention must be focused on dishes, decorations and services.

Modern customers are more interested in ingredients, nutritional values, presentation and, of course, flavor. The gastronomic world has become a family environment.
Instagram allows you to have direct contact with potential customers, fascinated by everyday chefs.

Instagram and catering: you want to experiment

Customers increasingly want to open up to new gastronomic experiences. .
This allows restaurants more freedom, versatility and innovation. All of this contributes to increasing profits. they innovate and allow them to create new ways to increase their profits.

The restaurants are increasingly taking care of their presentations in order to have the best possible rendering in photos. The dishes become very colorful and are most appreciated in the instagram and catering world.

When we talk about recipes then, we are always looking for the last trend to insert in our menu. Even more if it is about satisfying both the millennials and the generation, born and raised in the world of digital sharing. They simply want to be surprised and then surprise their followers.

Looking for the most beautiful space

Changing decoration and lighting, one seeks to conform to the visual codes of the social platform. Bright and natural materials, stone, marble, wood, luminous metals, colorful tableware, lamps with diffused light. The idea is to create wonder with beauty and originality.

Marketing for everyone

Any company that tries to make its way into the chaotic world of digital advertising can carry out advertising campaigns, with a reasonable investment. Gastronomic and media influencers can also help small and medium businesses. Advertising in this way becomes more democratic and affordable for everyone.

There are very positive prospects and restaurants should definitely invest in this type of advertising.

This photographic social network allows us to find inspiration and feed our passions through images. It also allows us to establish contacts with people who share our passion. When used in business, it is easy to see positive effects and increase customers.

Restaurants, pubs, pizzerias and pastry shops use this platform to advertise themselves. A company or an individual who publishes content will have innumerable possibilities to attract followers who have a particular preference for the sector of competence of the user who published the content.

Instagram and catering: using it in the best way to attract customers

The sectors that have greater visibility on instagram are fashion, beauty, sport, fashion, travel and of course food.

Let’s see some interesting data: First we want to give you some data that makes you think:

  • 97% of liquor brands sell on Instagram;
  • 58% of food enthusiasts on Instagram have a keen interest in cooking, and restaurants;
  • 36% are more encouraged to try new things thanks to Instagram.

Images and videos on the web are like sirens for Ulysses. Include curiosity and desire.

If you have a restaurant, focus on the best you have to offer and share it. Make your followers participate and communicate the essence of your restaurant but also who you are!

First, an instagram business page is a must if you plan to sponsor your business

Later you will have to take into account that even before obviously offering good food, you have to offer an experience that your customers will love to live, relive and share. Make them participate in the news you want to implement in your business and in the kitchen and always be transparent.

You will have to pay attention to some things in particular:

  • presents the place where the restaurant is located;
  • introduce your staff;
  • allow users to see the environment in which you work;
  • communicates the atmosphere and creates relationships of esteem and trust.

Instagram and catering: photography


Try to follow these tips to always have beautiful and appealing content:

  • don’t take photos directly from Instagram: shoot from the phone, if you don’t have a professional camera;
  • no to too distant or small;
  • images must be symmetrical;
  • use dievrse angles;
  • use photo editing app:
  • shoots without flash and with possibly natural light (not with light in the restaurant);
  • keep the same style for all the photos.


For the format, the size of Instagram images are:

  • horizontal 1080 x 566 pixels;
  • vertical 1080 x 1350;
  • 1: 1 square with dimensions 1080 x 1080.

What to do to promote your restaurant?

  • uses Instagram Stories
  • create Pic Contest on Instagram where you reward users who post the best photos;
  • propose special offers;
  • encourage your customers to post selfies by tagging your restaurant;
  • creates events;
  • get in touch with Blogger, Food blogger offering them free meals in exchange for good publicity;
  • contact Influencer;
  • uses Instagram listings;
  • Enter the right hashtag Instagram food.


Hashtags are important for gaining visibility and attracting audiences that are part of your target audience.

You have a limit of 30 hashtags, but Instagram rewards consistency with the content, so better few but good.

What hashtags to use?

Enter hashtags that highlight the territory and local products.
Use the hashtags that allow you to reach your ideal target
Don’t forget the hashtag trend topic, that is the hashtags you want in the food but don’t overdo it.
Choose hashtag with various capacities: for example some that have a range from 1 to 5 million posts, other hashtags with 100 thousand per million, then again hashtag with posts under 100 thousand. The important thing is to be consistent.

But what is the most famous hashtag for restaurants?

The foodporn that is the most popular hashtag ever. The exploration of Instagram is based precisely on the hashtag search for thematic photographs. Therefore it is essential to choose the right hashtags, to make your way through the social network of images.

Management of orders: problems and solutions

The management of orders is one of the most essential elements for the good management of a place.

Through the management of orders we can understand some problems that arise in a room. In fact, customers who have to wait a long time and then find themselves with a cold dish or even a wrong order involve a good deal of bad publicity. In these cases, usually, the image that is given is of the disorganization or disinterest.

A fundamental aspect in the success of a restaurant and in its operation, the management of the orders, involves from the taking of the order, to the communication in the kitchen, up to the translation in the account at the cash desk, a big control in order to obtain a good service. should be rapid and the message clear and free from the possible misinterpretations.

Quick management of orders

The management software allows the waiters to be equipped with integrated digital devices that acquire the order data and transfer it directly to the kitchen which, in turn, communicates during the waiting times. The dining room staff checks the time required for the service.

We have the same advantages in fast food chains, where the case is the focal point of the activity: the order, simultaneous with the payment made through the same digital devices, goes directly to the kitchen.

Pay attention on taking orders: attention to the errors of interpretation.

It must never be forgotten that great care must also be taken when is commanding. Obviously, manually, the chances of error increase both by the waiter and in the kitchen or at the cash desk. These errors are often caused by bad interpretations of what is written. The digital ordering devices also solve this problem, allowing you to enter the requested capacities in the electronic list.

And let’s not forget that more and more people are asking for changes to the menu proposals, based on taste, diet and food intolerances. This involves the need to manage these requests in the most appropriate way, which becomes easier thanks to new technologies. They allow the restaurant to offer a better service.

Rapid management of orders also results in increased productivity: the waiters manage to make their work faster and more efficient.

An efficient cooperative

Another important aspect is to create a environment that allows the team’s smooth cooperation, all for the benefit of customers. The waiter, in fact, will be able to provide a better service, carrying out the menu in the best way and proving himself to be friendly and attentive.

The restaurant market is increasingly competitive and everyone wants to spread the most inviting goods on the counter. The experience that is offered to customers is the key to success and technology helps better the factors that allow you to reach the results you want to get from your business.

The software solutions on the market allow to manage different aspects and not of the restaurant to have real-time control of warehouse, hall and kitchen, with access to complete data of the whole activity.

New Ristomanager update: 2018r3 version

In these hours we are releasing the new update for Ristomanager 2018r3. This new release brings many changes such as the possibility of electronic invoicing.

How does it work?

Using the “Billing” button you can either enter, modify or create an invoice, selecting both products from the warehouse and virtual products.

Through this update, we also give the possibility to configure the SDI code in order to be able to send the invoice directly, from our software, without going through your accountant.
In the Android and Ios clients, the graphic layout of the product data sheet has been improved.

More over from this version it will be possible to specify from Ristomanager the variants for each product in order to speed up and filter of variants that are not needed for some products.

Taking the command from Android or Ios devices we will find these variants in the product 4 CHEESE:

Using the drop-down menu it is possible to switch from the variants associated with the product to all the variants:

Here is the complete list of the bugs we solved through this update:

  • Deleting a printer that was associated with a product showed an empty line in the product modification;
  • When the bill was printed, the table did not turn yellow;
  • In the fast box when the order was emptied and another was created, the customer’s name remained visually saved;
  • From version 6 of android upwards, when you click on the Ristomanager icon, then you put the app in the background from the home button of the device and reopen the app, it didn’t work anymore;
  • Added option “Automatically connect server to Ristomanager startup”;
  • Rewritten the Server / Client communication and removed the timeout from the server configuration screen;
  • If you right-click on the table management icon, it would go into and open the right-click menu directly, then clicking with the left mouse button on any point on the map the software would close;
  • Added the possibility to specify the variants for each product, so when composing the commands from the PDA only the variants associated with the product will come out; through a popup you can see all the variants;
  • Modified the Android and Ios clients with the visualization of the variants for the single product or all the variants;

What is the software management ? For what it serves?

How are management software borned?

What is a management software for? How are software used in restaurants?

We answer all these questions.

Definition and creation of management software

A management software is a computer program that allows the automation of some business processes.

There are some macro types, depending on the needs:

  • accounting
  • for the warehouse
  • production
  • budgeting
  • for financial management and analysis
  • dedicated

As on all software products, it evolved rapidly after the early seventies, mainly due to the gradual decrease in the cost of computers and the spread of personal computers.

The emergence of development environments such as COBOL, a programming language suitable for processing commercial data, also contributed to the dissemination process.
Businesses and workers have come closer and closer to this type of technology.

Around the nineties, there was a change: the transition from management software with a character-based interface to a new-generation graphical interface.
In addition, the prints have gone from typical characters to graphics on lasers.

What are the advantages of software management ?

Nowadays one cannot think of the success of a company without the use of management software because the advantages they bring are the key to gain a competitive advantage. For example:

  1. Speed, crucial in the sectors in contact with the customer such as catering and the hotel world
  2. Accuracy: to err is human and to avoid performing some steps manually gives us a guarantee of accuracy
  3. Security, ensured by the possibility of being able to keep any document, even in multiple copies, without the need for large spaces
  4. Analysis, data crossover and reporting, very useful tools to establish and / or modify one’s business strategy according to indicators relevant to one’s business, which can always be kept under control
  5. remote use
  6. reduction of time and labor costs: the machine costs you less than an employee!

Management software in catering

Management software has also specialized in the production and administrative sectors. There are software that deal with logistics, others for shops or for the warehouse.

In catering, the software has found application in the context of orders. The emblem of this statement is the palmtop.

Currently, catering software is not limited to this, but they are able to manage tables, stocks, price lists, reservations and many other aspects.

Ristomanager and the advantages of a management software

Here are some examples of what allows you to do management software like Ristomanager:

  1. manage the tables
  2. see statistics on your activity
  3. manage the products, precisely setting the quantities available for each item
  4. possibility to use it on any computer and on any tablet with at least 7 “screens
  5. use without internet connection, so you don’t have to lose the orders if the power goes out

Ticket in restaurant: 2019 electronic meal vouchers

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

What is the electronic ticket?

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

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.

Benefits for employees

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

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!

What is the electronic receipt?

What is the electronic receipt? When will it be mandatory? What companies is involved? What is the lottery of the receipts?
In this article I will clarify all your doubts about the next tax changes.

What is the electronic receipt?

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

Since when will the electronic tax receipt come into force?

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

Who’s concerned?

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

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

What are the other anti-evasion measures provided for?

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

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

Arkosoft: it’s not just Ristomanager!

Today we want to answer one of the most frequent questions you always ask us in livechat and / or on the phone: Ristomanager is the only product developed by Arkosoft.

In reality we want to tell you our story, and with it our passion for software development; one of our first products developed and placed on the market in 2007 is Softshop, a small but large completely free warehouse management system.

Softshop was born from an entrepreneurial idea of developing a small management system that had a simplified interface, a software where, in order to load a product, the average user should not go crazy in studying guides months.

Our Graphic concept has always been very User Friendly, that is to create products that are simpler to use and give the possibility to approach any type of user.

Today softshop can boast of having as many as 100,000 users who regularly use it, both in free mode and in various commercial versions such as the professional version and / or the Advanced Version, “released this year in free mode, to give the opportunity to ALL our customers to create their own e-commerce site “

With the various versions of softshop you will have the possibility of:

  • Manage the internal warehouse (loading, unloading and return of products)
  • Manage and print labels
  • Display of product traceability
  • Manage the Online Shop (Load products on the site)
  • Manage Electronic Billing (Automatic creation, reception and sending of the XML file)
  • DDT management
  • Librocassa
  • Statistics on the performance of your company

We are waiting for you on our website softshop.it to try one of our flagship products and let us know your feedback, because for us your greatest satisfaction is our greatest Joy and Passion.

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

Il Trabucco, Peschici
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.

Gallo restaurant, Trani
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
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
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
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.

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.

New update for Ristomanager: let’s move on to the 2018r2 version

In these hours we have released the new update for Ristomanager 2018r2. On this occasion we have fixed bugs on the security of Android handhelds, so if you are using tablets / phones with Android update from PlayStore.

In the new release there is the possibility of configuring the timeout on the server (disconnection time) of the PDAs, as evidenced by the apposity screen: this setting is useful for those who have delays on their local LAN network.

We also want to announce a great news: we have developed a new Ristomanager License for small catering activities

Ristomanager Light!

In the Light version you will have the possibility to use the software without any time limit, but with a maximum of 1000 orders generated both by the table management and by the fast cash desk.

In Ristomanager Light you will have the possibility to use only 1 room and to connect only 1 handheld.

The cost of the Light license is 100 euros Una Tantum and has no annual renewal obligation. Once the 1000 orders have been completed, you can repurchase another Lite license and use another 1000 orders or upgrade to a higher license such as Professional or Advanced.

THE ART OF TAKING THE COMMANDS: 4 TIPS

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.

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.

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

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.

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.

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.

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.