Ristomanager: software that manages restaurant reservations

Did you know that Ristomanager is restaurant reservation management software? In this article, we will help you find out how to manage reservations with our software, explaining step by step all its features.

The main things to know about the management of reservations are two: the first concerns the inclusion of customers, or when a new booking arrives, you can enter or a new customer or use the name of a customer already existing in the database; the second is that, we can associate several reservations to a single table, paying attention to select a different time slot for each one.

After having explained the basics to know about the insertion of customers, let’s now explain the 4 main points for managing reservations.

1) Booking entry: what is essential is to select the table on which you want to enter the reservation and then click on the Book button.

This will show you a window in which you must enter the name of the customer, the name of the table, the date and time of arrival and the number of people.


To enter the Customer Name, at the top right we have the option of using two buttons: the “New” button and the “Search” button. In the first case, another window will open in which to enter all customer data, which will be saved in the database, while in the second case, a window similar to the one opened by the Customer Management button of the main interface will open. If you enter more than one reservation on the same table, Ristomanager will put them in a list, which you can view via the Change button in the Reservations section.


2) Modification of reservation: as for the insertion, you must select the table on which the reservation is inserted and click on the Modify button. Select the time slot to edit and then save.

3) Delete reservation: same as for entering and editing, you must first select the table, and click on the Delete button.

Then you will need to select the reservation to be deleted from the Booking Selection window that will open in case several reservations appear on the selected table and then press the Delete button.


4) Booking management: in the Booking Management window, all the functions seen in the other 3 points will appear. This will also be useful to view all the bookings in progress, so as not to lose sight of the situation. The Insert, Edit and Delete buttons appear on the screen. This will allow you to manage bookings more quickly, especially in times of intense work.

You can then view the complete list of reservations and selecting them you can immediately see the customer data as the company name, address and telephone contacts. It is also possible to carry out a search by customer, as well as for a table that can be selected from the table list window and can be activated with the button of the red magnifying glass. In addition, through the Calendar, you can also search by entering the Start Date and End Date desired.


I hope this article can help you better manage your bookings. We recommend to all of you the purchase of Ristomanager both for the management of reservations, and for the many features it has.

We just have to wish you Happy Download.

The best 10 restaurants in Toscana

Toscana is one of the oldest regions of Italy. It is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up traditional dishes? We just have to find out together.

The bread, deliberately not salty, as it is often used to accompany the various meats that the land offers. This is often toasted and served with various soups in the area. It is also the main ingredient of the famous Pappa al pomodoro, which is nothing more than stale bread left to soak in water, accompanied by tomatoes, garlic, oil and chilli.


The fish used in various ways. Among the most important dishes we rediscover the Caciucco alla Livornese, a soup invented by fishermen and prepared with the leftovers of fish caught during the day.
As for meat dishes we can not forget the typical Florentine steak, thick beef steak from Chianti, which is grilled for a few minutes and served almost to the blood.
The vegetables are used in the preparation of Ribollita, a soup that was often prepared during the weekend to use all leftovers. Its name derives from the double cooking, as after having brought it to boil for the first time, the soup is stored in the fridge for the whole night and put back to cook the next day.


We have discovered together some of the savory dishes of typical Toskana cuisine, but no less are the desserts that are prepared in these parts. Among the most important are the Cantucci di Siena, biscuits with almonds flavored with citrus fruits and served with Vin Santo. Il Panforte, a spicy sweet from the Christmas period. And finally, but not least, the Castagnaccio, an unleavened cake, prepared with chestnut flour, raisins, walnuts, pine nuts and rosemary.

 

Well, surely you will feel like trying these dishes. For this reason we have selected for you 10 of the best restaurants in the Toskana region you must taste them.

Enoteca Pinchiorri, which has earned 3 Michelin stars, was founded by Giorgio Pinchiorri and his wife Annie Feoldé. We find her at the helm of the kitchen together with Chef Riccardo Monco and Sous-Chef Alessandro della Tommasina. It boasts one of the most prestigious wines in the world, selected directly by the master Pinchiorri. The winery has become one of the most visited places in the world. Annie Feoldé, brought the Novelle Cuisine to Florence.

The Bracali Restaurant, runed by the Bracali brothers, sees Francesco as a guide. A kitchen based on simplicity. His brother Luca, instead, takes care of the wine cellar and the hospitality, trying to put the guest at the center of everything. For these reasons they have earned 2 Michelin Stars.
The Ristorante Caino di Montemerano, led by Chef Valeria Piccinni, provides a cuisine based on the quality of the product. We therefore resort to the fruits given by the garden. The cellar goes down for several meters under the village square, creating rooms where about 20 thousand bottles rest.
The Piccolo Principe of Viareggio, located in the Grand Hotel Principe di Piemonte, gives rise to a refined and traditional cuisine. The Michelin-starred Chef Giuseppe Mancino loves innovative cuisine, but at the same time tries to keep the taste of the product . The restaurant’s cellar has 800 labels, mostly from Toskana.


Arnolfo Ristorante, whose owner is Chef Gaetano Trovato. His dishes are focused on tradition and products from Toskana , as well as attention to simplicity and seasonal flavors. His experimentation in the kitchen led him to earn 2 Michelin Stars.
Il Falconiere, restaurant obtained from an ancient lemon house. Place where the quality of the ingredients prevails, respect for seasonality and the use of products . The kitchen is signed by Chef Silvia Regi Baracchi, who has been awarded a Michelin Star.
The Ora d’Aria Restaurant, in Florence, with the guide of the kitchen Chef Marco Stabile, takes its name from its proximity to the old prison of the place. In 2011 he was awarded the first Michelin Star. The kitchen boasts quality and transparency.
Il Pellicano, whose cuisine is led by the Michelin-starred Chef Michelino Gioia. His dishes are made with fresh fish, lamb, chianina meat and aromatic herbs. In the menu there are always pigeons, oysters, mullet, lobster and scampi. At the end of each dinner, a trolley with homemade chocolates is offered to all guests.

The Silene by Roberto Rossi, located in a medieval village where  was the inn of the post office. The simplicity of the raw materials and the strong rooting of the territory are two fundamental ingredients in the kitchen of Silene, where Roberto has been able to rediscover a deep and visceral link with the environment and its products, developing a great respect for raw materials and their processing and cooking techniques.
The Meo Modo by Andrea Mattei, embodies the philosophy ‘from earth to plate’, which combines the deep knowledge of its Toskana culinary heritage with seasonal products.

New update for Ristomanager 1.2.1

Today comes the new version of Ristomanager 1.2.1, in this version we added support for multi (currency), so you will have the opportunity to change the currency and not just use “Euro” that will be left as the default currency. Now you can also install the software on multiple machines and share the database, so you can use a PC as a “server” for managing the tables and another PC (client) for the management of fast cash and / or takeout. All these settings can be configured in the “general options” of the software:


We have also updated the version for Apple systems (OSX) that you can easily download from the apple store, fixed the operation of the server on OSX (sometimes it did not open) and added support for the currency, with the possibility to choose even on Apple Database sharing.

For this new version you must confirm the registration of our software, certifying your email and clicking on the link that we will send.


We have also made the software compatible with the European law on GDPR, so you will have the opportunity to remove yourself from the subscription by clicking on the link sent to you by mail.

 

Good Download

Yours sincerely

Arkosoft

How to choose the best cash register for your restaurant

One of the most important tools, sometime it’s necessary, for those who have a commercial activity is cash register. This tool is both mechanical or electronic and its main role is to store data about trading operations, usually is linked to a box where you can organize money and sort it by different denominations.

The largest part of cash register can print a cash receipt for the customer in which there are the details about the purchase: the amount of money, the date, and the register identification.

The history of cash register

Some say that cash register was invented by James Ritty, he was the owner of a saloon and he wanted to avoid that his employers would have benefitted from one of his mistakes and would have stolen part of his earnings.

The first cash register was named “Ritty’s incorruptible Cashier” there is no need to explain what it means, he was so clear. Nowadays cash register role is more important than ever before, the role is transmitting the commercial activity profit and costs to Internal Revenue Service (IRS). Maybe most don’t know that Italy is the first country to make compulsory this communication back in 1983

Different types of cash register

Cash register in a commercial activity is useful not only for payment but also for monitoring the inventory and for the management of cash flow. According to the type of the activity you should choose a cash register that fits your needs.

Let’s make an example. People who have a clothing store whose sells are high and that refresh the inventory each season, need a cash register able to connect with a barcode reader, a Pos and a Pc in which it’s installed an inventory management software in order to help each aspect of the activity.

Another example is a huge store with a great quantity of trade. The implementation of a touch screen cash register is a profitable investment because it allows employers to do more complicated operation at the same time and to do it faster.

In conclusion, before you choose a type of cash register you should consider different variable features otherwise there is the risk of wasting money ending up with something you don’t need.

Ristomanager and the cash register

Ristomanager is one of the best software solution for restaurant management on the market, one of the most innovative and one of the most affordable too since you can buy it throw a subscription.

This software is compatible with KUBE II F cash register but it’s important to know that it can be used separately, you can employ it as a pre-bill device then you move to the classic cash register, that is not connected with the pc, and stamp the cash receipt.

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

We are happy to announce that the app Ristomanager Management Comande, our client to take and send comande to the tables of restaurants, from today can also be used on Apple devices (iPhone and iPad).

 

From now on you can then download it from the Apple Store or from the following link:

https://itunes.apple.com/us/app/ristomanager-gestione-comande/id1378289847?platform=ipad&preserveScrollPosition=true#platform/ipad

We remind you that with the Ristomanager Gestione Comande client you will have the possibility to manage the tables, send the order to the departments of your restaurant and send the account or pre-account. To use the app, you will need to install the appropriate server on your computer. This server, to meet increasingly large users, is compatible with both the Windows operating system and the Mac. Once you have done this, you must enter your login information to enter the server and then the client.

Ristomanager Management Comande: the functions.

Let’s now the  list of  the multiple functions of the Ristomanager Gestione Comande client:

– Add a Command
– Change a Command
– Delete a command
– Send a command in Press
– View all the tables
– Print the receipt
– Free the table
– Division of the command in groups. With this function you can also reverse the order of the orders
– Entering a Note for each product or dish before sending it
– Enter additional commands with the Add function

Today is a great day for Arkosoft that improves its products day by day!

Making pizzaiolo: interview with Marco Stango

For the readers of Ristomanager we continue the series of interviews to discover the secrets of these beautiful craft! Today we interview a young Foggiano of 21 years, who for some years has been cultivating the dream of becoming a very good pizza chef. His name is Marco Stango and he gladly accepted to answer some of our questions.

Hi Marco, tell the readers of Ristomanager how your dream of becoming a pizza chef was born.

Hello everyone and thanks for the chance! My name is Marco Stango, I’m 21 and I’m from Foggia. My passion was born a few years ago, when I was about 14 years old. At the beginning it was my father who pushed me to start, almost forcing me to do it, because I was not very convinced that I could become good.

But from the beginning I sensed that I was good at doing this work and that it came naturally to me. From that moment on, the road to becoming a pizza chef was challenging, but I did it, even if the road to success and excellence is still long.

Have you studied in recent years to improve your vocational training or have you limited yourself to practical experience in the field?

Look, I have worked a lot in these years and I continue to do it, but I realized that forming together with other people and colleagues is important. I studied in an association of pizza chefs called Passion Pizza, and has at least 60 members, all part of Southern Italy.

For me it was an important and evolutionary experience, because it allowed me to get involved and to compare myself with other pizza makers, who taught me so much.

In your work inside the places that flour you use? Do you have any preferences?

I have no particular preferences from this point of view because I try to adapt to the demands of the place and the type of product I want to offer. At this time I use Polselli’s five seasons flours and I find myself very well.

 


Marco know that at this moment you work in Ancona and that in recent weeks you have participated in the Master Pizza Champion championship in Bari. How did it go?

You work in Ancona until September and some time ago I participated in the Master Pizza Champion because I wanted to compare myself with the best pizza chefs, without fear and with the awareness of being able to play my part.

I must say that it went quite well and I finished second and if I have enough votes I can go to September to record the TV program, dedicated to the event!

Marco to conclude the interview reveal your dream in the drawer and if you like, say hello to our readers.

I hope to open a pizzeria of my own and try to experience my qualities as an entrepreneur! Greetings to readers of Ristomanager, to whom I asked to vote by clicking on this link.

Inside there is a youtube video with my name and at the end of the page you can vote for me by writing your data and following the directions!

A big hug and I hope to hear from you soon!

Ristomanager: the advantages quality / price of the software.

Ristomanager: information on costs for the user.

Ristomanager, the simple software for restaurant management, is also convenient for buyers.

In fact, at the cost of a subscription of only € 300 each year, they are guaranteed:

cutting-edge software to support unlimited time

updates, developed from month to month based on the needs that are provided by you.

technical assistance guaranteed by Remoto we enter your PC / machine and solve your problems for you.

 

Ristomanager and “the others”: comparisons with the pricing policies of other software.

Very often we   consider that € 300 a year is an “excessive” expense, but it is not, especially in light of the market prices of restaurant software and the fact that it is not calculated how much assistance can be requested a software that carries on your room every day.

In many cases, in fact, the cost of a software “that you buy once and for all” also comes to € 5,000. So we are talking about exorbitant figures that, even once amortized, do not guarantee users anyway “finally” my software.

To the expensive cost of the installation is added of the software updates. Updates that are made and released on the market by software houses on a monthly basis. Updates that you are free not to install, but an “older” version of a software is more susceptible to viruses and bugs. They make your application unusable, and force the user to buy the license again.

This with Ristomanager and other Arkosoft home programs does not happen: the updates, as we have seen, are ALWAYS free.

A third item of expenditure is assistance. A “one-off” expense item, this is true, but it is also here that you notice the Arkosoft ethics. Other software houses, when a user calls for assistance, they charge both the intervention and the simple call. Not so Arkosoft: in its subscription of 300 € a year to Ristomanager the cost of assistance is included.

Ristomanager: the benefits of quality software

There is no doubt that one of the working sectors, which works most at this historic moment, especially in Italy, is that of catering and therefore more and more often many entrepreneurs decide to embark on the complex adventure of opening a restaurant. Obviously, the management of a restaurant is not easy under many points of view, such as the economic and fiscal, but even the difficulties from an organizational point of view should not be underestimated, especially if the place is very large and frequented. .

Fortunately, technology is often a great help and support in organizing daily work. An emblematic example is represented by software for catering, which are now becoming of fundamental importance from the point of view of the optimization of work processes, as they allow to speed up those daily operations, which usually take place manually, and consequently reduce considerably the margin of error.

From this point of view ristomanager represents an instrument of remarkable quality and great effectiveness, by virtue of its many services and above all for its simplicity of use, which makes it suitable for everyone and therefore also for those who are not very practical with technology.

The advantages of having Ristomanager

There are countless advantages of having ristomanager for the management of your restaurant business. Let’s see them together. A really important service is the function of the statistics of your activity. In fact, often one of the difficulties for those who run his restaurant has to do with analyzing the results of their business. But thanks to ristomanager and its statistics you will know every single piece of data useful to monitor your work.

Another important element of this innovative software concerns the management of products and tables, which if done manually becomes very complicated and with large percentages of error. Through our software for the products, you can accurately set the quantities available for each item. Instead of the tables, you can download on your tablet the fantastic app of ristomanager, useful to see the situation of your tables, in real time.

The various versions of Ristomanager

If you connect to our site you will benefit from various options to start using our fantastic software. In fact you can choose to download the free version of ristomanager, which will allow you to experience the service up to 500 orders. If you will satisfy the software, you can choose between the Professional and Advanced versions, with which you will be able to make a qualitative leap in your work of managing the restaurant business.

 

The service of the two versions have similar characteristics, that is one year, no advertising banner and free assistance for one year from our technical sector. The Advanced version, however, has a big plus plus that is the great possibility of connecting an unlimited number of tablets to a single installation.

You just have to put aside your perplexities and your doubts and try ristomanager!

Avoiding negative reviews

Your customers are your best friends, they pay your bill and your paycheck. That’s why when they leave your room they have to go away happy, satisfied, with a full stomach but above all with the desire to share this moment of joy.

The reviews are the focus of every restaurant business, there are many sites and apps that collect the testimonies of those who choose you at every lunch and dinner.

Before you call to make a reservation it is very likely that your potential customer will do a quick search on Google, Trip Advisor, Facebook, etc. to read how to eat, what services you offer and much more.

Do you know that one of the most influential parameters for the reviews is the speed in taking the orders?

Leaving hungry customers to dream the dishes written in the menu is seen as a sign of disinterest and we absolutely must make this happen.

A negative impression leads to writing a negative review, which may be why a potential customer abandons the idea of ​​booking in your room and keep looking for another place.

How can you avoid this catastrophe?

If you integrate RistoManager into your work cycle, you will make customers happy and your employees more satisfied.
Choose the right method:

– If you are a traditional restaurant, where the waiter comes to the table and pen on a white sheet the command, maybe it’s time to save paper (you will do good to the environment) buy a tablet to be used by  your employee.

– If instead you love automatisms and all that is iTech you use the tablet directly to customers. They will be happy to be able to use the “instrument of power” to order and make all the changes they want on their plate, without seeing the annoyed and confused face of the waiter.

 

You can download FREE RistoManager from our site, continue browsing our blog to read many other strategies to avoid negative reviews!

Ristomanager Statistics to monitor activity

The new installation  of our blog will treat the function of the Statistics of Ristomanager, the best method to monitor the results of your activity. Thanks to its powerful filters, you will be able to know the trends of sales even from  a single table, in a precise period.

Ristomanager Statistics are critical to understand the strengths and risks of your business.

What immediately jumps to the eye when you view the Statistics of Ristomanager, is the completion of the data, which are displayed in a table of clear reading and easy consultation, accompanied in the lower part, by a graph with the trend of sales of a given period, which you can decide before generating the statistics.


The Ristomanager statistics allow you to filter data in various ways: you can first choose the type of “Sales” you want to consult, or “Fast Cash” or “Ordinations”, filter sales for a single table (option not available if you choose sales from “Cassa Veloce”), or consult those of a specific “Year”.

It is also possible to establish that the trend should follow the chart below, so you can know the sales of a whole year (previously selected from the appropriate menu) divided by month, or those of a specific month  which are selected  from the menu that appears choosing the ” “>” Monthly “trend.

All these filters can be easily combined, allowing you to know every detail of your business, for example getting to know the sales and even what was ordered by a hypothetical table called “Fantasia” in a single day of March 2015 .

You can finally choose the type of graph between “Histogram” and “Linear” depending on which you find easier to understand much better . Next to the graph, you will see a list of sales broken down by Months (if you have chosen the “Annual” Trend) or by Days (by choosing the “Monthly” Trend) with the total sales for that period.

In the blog you will find all this information along with many others, so we suggest you to take a look at it by clicking on the image in this same article.

Wishing you a good view, we will meet you at the next episode of our blog!