What are the best cash registers for restaurants?

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

In Italy there are still widespread classic models in which the holder manually type the price of individual dishes inside a command, annotated by hand on a special sheet. A similar solution can not be excluded at any cost. However, only the activities with a reduced number of tables, with a limited menu and with a low receipt frequency can rely on the simple cash register without worries. This is, for example, the case of restaurants, trajektore and family-run taverns.
Among the most modern solutions, however, are the cash registers on PC to be present more in restaurants that require a simplified management of the activity. The choice of software is crucial, since they may or may not offer a wide range of features. In some cases the programs are nothing more than a graphic transposition of the simple cash register, in others they become a complete management of the activity.
The cloud cash register is the most advanced version of the cash point, ideal for young and dynamic contexts. The undisputed technological superiority of this system is embodied by a simple use app that allows the owner to check in real time the activities, collections, statistics, accounting and stocks in stock. The determining feature of the cash register and cloud-based management system is undoubtedly the branched accessibility on different authorization levels. In other words, the manager can create a profile for each staff member, determine his role and associate it with functions which he can perform within the application.
In this case, a common smartphone can be transformed into a device of the cash register, able to communicate in real time the orders and requests of customers, payments received and so on. Those  that are interested in a complete restaurant management solution should consider the cloud system.

 

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

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

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.
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.

 

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

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

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.

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

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.

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.

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

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!

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.

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.

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?

NEW YEAR’S EVE

The New Year’s Eve represents a true tradition of Italian culture.

Among the most popular are those that are organized by clubs and restaurants, which offer menus with different price ranges, suitable for all budgets.

Spending the New Year’s Eve in a restaurant or in a club will avoid extra housekeeping and you will enjoy an excellent dinner waiting for midnight.

New Year’s dinners on the premises are transformed into real show-events, with various performances by different artists that attract the  audience with their performances.

As an alternative to the restaurant, there is a New Year’s Eve dinner at home, perhaps more challenging but more in line with the Christmas style.

The menu is usually based on fish as tradition dictates, which among the typical dishes includes risotto with fish, fried king prawns, the mussel , spaghetti and clams etc.

Meat lovers can console themselves with the boiled mixed scent, the chicken broth and the timeless Chinese cote with lentils, usually served at the end of the dinner .

Reinforced salad and stewed lentils are classic side dishes that can not be missed.

If you are fascinated by the bucolic atmosphere you can book a dinner at a farm, where genuine menus are served with ingredients of own production and km 0.

There are many cultural, sports or motorcycle associations that organize a real cultural exchange in the kitchen where everyone engages in the specialty of his land.

For those who wait for midnight in the Italian squares, the dinner will be anticipated.

We recommend Ristomanager to ensure perfect management.

Interesting ideas can be at the spa, or at the theater, in other cultures New Year’s Eve is celebrated in a castle, in the disco.

Many will spend the New Year in the mountains or in the beautiful Italian squares, Dinner + disco, Dinners with crime, New Year’s Concerts and even in Cruise.

Ristomanager and the Arkosoft staff wish you a Merry Christmas!

RistoManager wish you a  Merry Christmas and a Happy Holidays we hope that this Christmas you will  spent with your loved ones / family, our gift for you is 10 coupon codes to be used on our website.

The codes are used to purchase a Professional or Advanced license, enter the code and you will get a 30% discount on the selected license !!!

RistoManager Professional promotional code:
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RistoManager Advanced Promotion Code:
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You can use the coupons during the purchase phase, insert the product inside the cart and in the following screen


enter one of the discount codes indicated above, in Automatic it will calculate the Applied discount.

 

We wish you a Merry Christmas again!

Arkosoft

Craft breweries in Puglia: an added value on the table.

The beer has ancient origins, it is even thought that the fermentation happened by chance about 5000 years ago and then the monks were then to refine and improve this drink.

In our country, the microbrewery market is currently gaining an important place in the economy and the territorial combination can enhance typical dishes and enhance the flavors like traditional pairings with wines.

The regions of Southern Italy are still slightly behind for the production of craft beer in particular in Puglia where wine is the king as a typical beverage produced.

The typicality of Puglia’s beer is at least 4 micro-breweries of fair size that for some years now paved the way to ensure that Puglia among its products of excellence also has agricultural beer.

The main feature of some of the beers produced in Puglia is the denomination of bio as they are made with cultivation malts in Salento.

As usual we leave a few names: the organic Weizen, of moderate alcohol content to which the yeast in suspension leave a slightly turbid appearance and a sour taste, the most alcoholic Pale Ale, unfiltered with creamy foam and a spicy aroma inspired by English beers combined with first and second courses not very fat and finally the Arsa a Smoked Porter style beer.

Important to populate the pairing or tasting or a special menu with the news.

Then it will be your management to statistically calculate how this element can increase sales or activate new buying impulses.

Puglian craft breweries

Name       Location                        Province     Year
Aleph    S. Pancrazio Salentino         BR                2015
B94            Lecce                                    LE                2008
Baff           Beer Lecce                           LE                2017
BAS  Craft Brewery Stefanelli Taranto TA  2008
Bilabi ‘Bari BA 2014
Beer of the Consul Monopoli BA 2018
Salento  Beer            Leverano    LE    2010
Birranova      Triggianello             BA               2007
BirrApulia             Ostuni              BR               2012
BirrArè                   Barletta           BA                 2016
BirRbante               Bari                 BA                  2012
Artisan Brewery of Puglia         Ascoli Satriano       FG         2014
Bari Brewery   Bari                  BA              2015 (beer firm until 2017)
Decimoprimo Brewery             Trinitapoli    BT            2012
Brewery of the Ostuni                Poggiorsini   BA            2016
Capo Brewery                  Tricase                         LE             2015

Bitritto Brewery               Levante                          BA             2009
Italy Brewery        Martina  Franca          TA          2015
Brewery Magno Copertino         LE         2014
Svevo Brewery    Modugno        BA          2002
Calender                Tuglie               LE           2016
Capo d’Otranto         Otranto       LE            2017
Castel del Monte        Ruvo of Puglia           BA           2011
Daniel’s                           Manduria                    TA          2016
Demibeer                S. Pancrazio Salentino           BR     2014
Duan San Giorgio              Jonico                         TA     2006
Eataly Bari                            Bari                             BA     2013
Ebers                                        Foggia                         FG      2014
Eclipse                            S. Giorgio Jonico              TA      2016
Erland                               Racale                                 LE      2016
Fabbiano                          San Giorgio Ionico           TA      2014
Grille                                    Minervino Murge             BA        2017
Gruit                                          Brindisi                       BR        2008
I Peuceti                                    Bitonto                         BA         2013
Malatesta                                    Lecce                          LE          2015
Montalto                       Pietramontecorvino                FG          2009
Murex – Altamura  Agricultural Brewery      Altamura      BA     2011
Old 476                                  Galatina                            LE           2015
Ratto Matto                        Bisceglie                            BA           2017
Sancti Marci               San Marco in Lamis               FG           2014
Suds Fine Southern Brewery         Noci               BA           2013

Apulian beer sign

Name                          Location                 Province            Year
74zero15                  Martina Franca                TA                      2015
BAC Casaranese Brewery Craft     Casarano     LE          2014
Barbarossa                      Bari                           BA                      2011
Beer-Oz                       Modugno                       BA                     2014
Beerbante Salentina     Melendugno         LE                     2014
 Beer Clandestine             Martano              LE                     2017
South Beer                             Bari                    BA                     2014
Beer Terrona       Corigliano D’otranto       LE                     2013
Birralab                            Canosa                    BA                      2015
Birrarium         Acquaviva delle Fonti         BA                     2013
Leverano Brewery      Leverano                 LE                      2011
Birrogastrofonici          Lecce                     LE                      2012
CapiMora                          Racale                   LE                       2015
Double Cotta                   Corato                   BA                      2014
Duca di Svevia      Torremaggiore              FG                      2016
Gargantua      San Nicandro Garganico     FG                      2015
idem                           Leporano                      BA                      2014
The Aura                    Cavallino                      LE                      2015
Lentopede                Spongano                     LE                      2016
Mata                             Cerignola                     FG                      2016
Meliso                        Supersano                     LE                       2016
Mi.ac                      Canosa of Puglia             BA                       2017
Musa                      Gravina in Puglia             BA                       2016
O-Grainbeer           San Severo                    FG                       2009
Spinelli                        Parabita                       LE                       2015

How digital is your restaurant? 3 elements to understand it

Between apps and social networks, the economy is increasing in digital way. And so also all commercial activities are forced to adapt. Even a restaurant can not fail to have a website, the facebook page or the instagram profile. In some cases it is also necessary to register and place your business on special platforms that can promote it and make it more easily known to the public.

A restaurant must therefore also be digital and move easily in technology, using the most appropriate tools to improve and optimize management. This is now a crucial aspect for any catering business and, if neglected, risks leading the restaurant to a safe bankruptcy.

Excluding your restaurant from the digital world is in fact anachronistic and can no longer make sense, where most purchases and bookings are made online. That’s why, if you want your business to best express all the potential and be successful, you’ll have to ask just one thing: how digital is your restaurant?

How digital is your restaurant? The key factors

To understand this, you just need to look at three main aspects that are indicative of a digitization and modernization of the activity. One of these is, for example, the presence of tablets to take orders. Now it is a reality for all restaurants, as these devices automate the process of orders.

Unlike what happened in the past, when you were forced to take orders exclusively on your own notebook, today you can in fact use these convenient digital tools that, in addition are  speeding up the process and  can also improve it.

The old method, in fact, often gave rise to confusions, errors or permissions in the orders. All this then has reflected on the quality of the service and, consequently, on the reputation of the restaurant. With tablets, however, it is possible to reduce these inconveniences, optimizing the timing and also reducing waiting times, so as to guarantee customers a pleasant and satisfying experience. So if your restaurant does not yet have these devices, you should try to provide as soon as possible.

Online restaurant reviews: find out how to improve them!

How digital is your restaurant? The importance of management

Another very important aspect is that the index of a good digitization of your business is the presence and the use of a software for managing your restaurant. It is indeed a very useful tool for any restaurant manager and will help you improve and optimize the management of your business.

One of the most comprehensive manager for restaurants  at the moment is Ristomanager. A practical and easy-to-use software that you can download on tablets and PCs and with which you can manage and control every aspect and activity of the restaurant. From the management of the tables, to the supply of the warehouse, to the management of the orders and the staff, everything will be constantly monitored and under control.

Restaurant and electronic invoice: discover all the obligations!

Using this management software, your restaurant will have no more surprises and you can plan costs, investments and all the necessary actions to improve and grow your business.

Restaurant management: discover how to improve it!

The program will also allow you to identify strengths and weaknesses, monitor performance and plan marketing strategies. You will also have the possibility to create a customer database, a real historical that you can use for your loyalty activities. In short, certainly an extra gear for your restaurant, especially in a context where digital becomes increasingly important.

And it’s not over here. To understand if your restaurant is really digital, you will also have to evaluate your presence on the web,and the existence of portals for the presentation of the activity, social profiles and any promotional platforms, such as The Fork for example. A true digital restaurant has in fact a website updated with the various menus and the right contacts,that  is also present on social networks and constantly updates their profiles. And not only that, a digital restaurant is also able to promote itself on the web by making the best use of these resources. If you want your restaurant to go digital, then consider subscribing to platforms or investing a small budget in the online sponsorship of your business.

HOW TO OPEN A BAR IN YOUR CITY

Important sources of information and assistance are: UNIQUE DOOR FOR BUSINESSES, CONFESERCENTI, CONFCOMMERCIO and ASL.

Even if you have a consolidated experience, something new or secret could benefit you and your employees.

there are numerous COURSES OF OPENING BARS AND LOCALS, COURSE OF BASIC CAFETERIA, COURSE OF CAPPUCCINO DECORATED AND LATE ART, ADVANCED COURSE OF CAFETERIA, COURSE BARMAN AND APERITIF.

Virtual visibility: FACEBOOK PAGE, GOOGLE ETC.

The “virtual social” part of the internet has  now become a real hub, for better or for worse, of the “real social” life of many people. Everything is shared on the Internet, even the opinion on the purchase of a bar (and even much, much more …).

THE REQUEST FOR THE PURCHASE OF THE BAR AND THE RENT.

Although starting from the idea that the economic demand for the sale of a bar, pub, restaurant has less certain bases than that for the purchase of a house, we often happened to write as a good evaluation basis could be a request equal to one year of turnover; a request that tends, however, to vary according to the territorial context: it is often higher than the turnover in a large city, often lower in a provincial context. On the basis of this reason we can therefore say that we should be able to find better business than the one proposed.

 

THE TURNOVER, THE OTHER AND THE RENT …

To calculate the value of the “unbeaten”, black.
in general, the purchase cost of the raw material is multiplied by three.

But is it possible that this black is really done? How to verify it?

A 20% of “not beaten” is almost physiological. We must agree on a period of coaching.

Tiling is a period in which, after agreeing and perhaps after having completed the purchase, the old owner joins the new, both to introduce it to customers and to support it in the procedures and use of work tools. The duration must be sufficient but not too long for both.

If you already have a management software you can find a lot of information, but if you do not like it, we recommend one for your future successes.

RISTOMANAGER

Table management in a restaurant: how to organize them better

Have you just opened a restaurant and would you like to manage  better  the tables and the dining room? This is certainly one of the most important aspects of the various management activities. The hall is the flagship of the restaurant, the first business card to present and what a customer  immediately notice.

For example, a possible confusion or disorganization in the hall might not escape from a closer look. Waiters who nervously run from one side to the other will certainly not make a good impression and this unfortunately will hardly go unnoticed. To avoid situations like this and to manage the tables in the hall, there is a solution and it’s called Ristomanager.

Table management in a restaurant: how to optimize it

This is a very intuitive and easy to use restaurant management system that will allow you to optimize and monitor every single activity, and especially that of the tables. Orders will no longer be a problem. Thanks to this handy software, which you can download on all your devices, you can take orders directly on tablets and send them automatically to the kitchen.

No more sheets and notes on which to write the orders and that could be lost or could be misunderstood. In this way you will save precious time and you will also avoid all the unpleasant eventualities that often go to the restaurant service, such as premissions and wrong orders. Not only that, by accessing the “Management tables” section, you can view the status of all the tables in the restaurant in real time. You can then manage the free tables, occupied, booked and awaiting payment.

In short, the management of the tables and the management of catering in the complex will be easier and more efficient, significantly improving the quality of service perceived by the customer. All this thanks to a simple software that among other advantages also has not required any connection to work. Ristomanager, in fact, works by using the PC as a server and then by  using the local network. This means that, in the event of a blackout, the software will continue to operate, avoiding unpleasant incidents and interruptions of work.

Thanks to the “Fast Cash” section, you can also speed up to take-away orders, with the ability to send them automatically to the relevant departments and immediately issue of the order receipt. A practical interface will also help you identify the products requested by the customer.

Table management in a restaurant: staff training

In addition to speed up the service a good manager, like Ristomanager, will also help you improve the management of the staff you need on the tables. The management of the table, in fact, does not only concern the possibility of optimizing orders but also the ability to offer assistance and care to the customer. This is up to the staff, and especially to the room that has the task of interfacing with the customer, responding with courtesy and education to all his requests and intercepting them if necessary.

In order for the waiters to interface correctly and serve the tables in the right way, it is important to first select them carefully and then take care of their training. The training of the staff, in fact, is an aspect that must not be neglected. The staff, together with the kitchen, is the heart of the restaurant and even the presence of a single non-integrated element could cause problems for the entire management.

In this case,  relying on management can be the solution. In fact, through Ristomanager, you will be able to monitor  this aspect too. You will be able to identify each person’s tasks and  subdivide them in the right way without creating overloads  of tasks and monitor their performance. In this way you can also detect any weaknesses and prepare improvement actions. You will also be able to know your staff better, assessing any movements or the need for more training by some. In any case, the end result will be a happier and more efficient work group, which will be able to provide an adequate and impeccable table service.

Furthermore, it is possible to manage a real customer database, a sort of order history that will allow you to get to know them better and study any marketing and loyalty actions that has to be planned.