5 trends of successful catering.

Let’s see together the different culinary trends in catering

It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.

Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.
Healthy menus
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).
Gluten-free foods
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.
Ethnic cuisine and street food
Oriental cuisine, and in particular the one  of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to  look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer  together with salt and pepper. One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.
Homemade cooking
In the homemade style the food is served on plates and the people  serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on  your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.

Decorate the restaurant: Some trendy ideas!

Decorating the restaurant is a necessity as much as the competition offers innovative and captivating atmospheres that encourage customers to spend time and money in their restaurant. Catching up with competitors is essential!

The first step is to find one’s own style and consequently choose the rest of the details that must be perfectly coordinated with the chosen style. The colors, the furnishings and the dishes must harmonize with the essence of the room!

The furnishing style

There are various styles and countless possible choices and combinations: modern, retro, Shabby Chic, Provencal, Ethnic, etc. The atmosphere is the calling card for customers. Furnishings, staff uniforms, courtesy and menus will counteract the construction of the image you want to communicate.

The style of the restaurant must adapt to the restaurant’s target.

After choosing the style, we will have to organize the furniture. Typical of Shabby Chic are pastel colors or for a modern style, the lines are essential and elegant. Obviously you can also opt for contrasts.

Furnish the restaurant: Arrange the items


The choice of furniture should be a consequence of the style and character we want to give to the restaurant.

We need to be consistent with the rest of the environment.

The empty spaces, many times, are filled by furniture, shelves, various objects or paintings creating an overloaded environment.

Empty space, on the other hand, is useful as it restores brightness to the rooms.

Tables and chairs

The table is the central element as it immediately captures the customer’s attention.

The arrangement of the tables must allow an easy movement of customers and staff. In fact we should:

  • do not place tables near the bathrooms;
  • avoid tables at the entrance;
  • leave enough space between one table and another;
  • keep the tables away from the kitchen.


As far as lighting is concerned, it is advisable to avoid a single diffused light but try to create plays of light and give dynamism.

Furnishing the restaurant: What are the trends?


The boho chic furniture is the key to the modern restaurant.

Premises with wrought-iron ceilings or structures, glass showcases, arches or dividers in gilded iron, walls decorated with plant-based wallpaper. Ultra modern lamps.

Tables of all sizes and seats of all kinds with different shapes, colors and materials.

The boho chic or bohemian style represents the set of thousand contaminations: classic and modern together with the vintage 70s.

The predominant elements are:

  • bold and vivid colors in particular red and purple;
  • wood, velvet, eco-leather;
  • wooden furniture or natural vintage, modern or handmade materials;
  • even large plants.


The mise en place must be full of highly studied contrasts:

  • Bright colors of glasses and dishes on a textile background that recalls nature.
  • Kitchens, rigorously exposed production laboratories;
  • Multi-purpose venues.


We have seen this year’s trend and some tips to best furnish your restaurant! Choose the style that best fits the impression you want to give your customers and surprise them!

Buffet and All you can eat at dinners: What are they?

The all you can eat formula of buffet dinners or eats everything you can, from America has spread everywhere.

You can think of it as a fixed price menu with no limits to what you can put on your plate.

But it works?

This method is a mockery of the emotional factor that arouses in customers because obviously people can only eat up to a certain amount of food.

These clubs compete with the trattorie and try to attract customers with an accessible account. To do this, however, you need to be personal and focus on the buffet service.

Using fantasy with the all you can eat strategy is the key:

  • A set menu of over 10 courses so you won’t have any surprises at the cash desk.
  • Limitation of the cost of the raw material.
  • Extended surface
  • Let us never forget that for good buffet dinners, promoting is essential in order to obtain a large clientele.
  • The price decision must be carefully thought out based on the area in which you are located.

Buffet dinners: Giropizza

The “giropizza” offers pizza at will, served at the table and with the possibility of tasting from the simplest pizzas like the Margherita to more complicated and imaginative recipes with fish, salami, avocado, stracciatella, pistachio creams, walnuts and many other ingredients that they will make your customers mouth water. Instead of bringing to the table a single pizza at a time, the waiters could offer slices already cut.

The pizza is excellent for all-you-can-eat buffet dinners, given the very low cost of raw materials.

Dinners Cold buffet, dessert buffet: how many types of buffets exist?

There are general rules, but each type of buffet has its own characteristics.

If we think of weddings we realize that usually a salty buffet is prepared with appetizers and at the end of the evening there is a nice dessert buffet. In the evening, a buffet is served for Happy Hour. We also think about coffee breaks during a conference.

The savory or sweet buffets that you find them a little everywhere.

Cold buffet

Before you start, you must have a clear idea of ​​what you want to do and how to organize it.

Want to make a cold dinner buffet? You will need to provide an adequate menu.

With a Latin American party can you have fun with music and decorations? The buffet will have a South American theme: tapas, avocado salad and palm hearts, scallops in banana leaves, baked cassava …

  • Try some special dishes: empanadas, falafel, tabulé, fish pie
  • remember to make vegan or vegetarian recipes

Buffet desserts

In summer you prefer cold cakes without cooking and spoon desserts. Coffee semifreddo without eggs usually likes a lot or you propose a semifreddo zuccotto flavored with brandy.

Subdivide by quality: on the one hand the cakes already divided into portions, on the other the pastries with creams and then the corner of dry pastries.

Savory snacks

To make people easier, create themed tables:

  • sandwiches
  • Salads, cold side dishes and vegetables
  • Each table has a theme.

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!

The historical origin of the 5 most requested cocktails in the world

Are you a restaurateur, a bartender or a waiter? Show some cultural notion on what you serve is a great way to make a good impression in front of a customer and to give a more professional image to your restaurant.

Don’t you feel like reading a dusty history manual or shaking a thousand google pages and want to have the answer ready that impresses your listener?
In the article you will find a brief historical overview of the 5 most sold cocktails in the world in 2018.

1.OLD FASHIONED
It was born at the end of the 19th century as a whiskey cocktail served in the old way, that is with a lump in the glass, two drops of Angostura, a thread of soda to melt it and the addition of ice. It takes its name from the glasses in which it is served, called “old fashioned” for the note. In 1931 he appeared for the first time in a recipe book at the Waldorf-Astoria, a famous luxury hotel in New York, with a strong racist connotation. Just to make you understand the caliber of the place, I inform you that it has hosted people like Nikola Tesla and Marilyn Monroe. And when the Titanic sank, the investigation into the tragedy took place just inside its walls.
We can say that the famous cocktail owes its diffusion above all thanks to the importance of the hotel. To date, according to the charts, it is the most popular cocktail in the world.

2.NEGRONI
We can be proud of that, as it is an Italian cocktail of Florentine origin. One day, around the 1920s, the traveler and polyglot Conte Camillo Negroni got tired of the usual American who ordered daily for an aperitif, so he asked the barman of the Caffè Casoni in Florence to replace gin and seltzer, also in honor of the last trips he had made to London. Thus was born the drink of the “real men”, destined to end up in the discharges of the youth discos.

3.WHISKEY SOUR
It has a mysterious origin. Some trace it back to the old British seafaring practice of preparing drinks that could be kept on long ship journeys. To support this hypothesis, the fact that the drink is mentioned in the famous “The Bartender’s Guide: How to Mix Drinks” by Jerry Thomas, published in 1862, contributes to this hypothesis. Another accredited theory attributes its birth to the English Mister Eliott Stubb, who in 1870 he opened a bar in Iquique, a Chilean village. There he began to experiment, obtaining a mixture of whiskey and limon de pica, from which the modern after-dinner was elaborated.

4.DAIQUIRI
Cubano, Hemingway’s favorite. According to historians in 1898 near Santiago de Cuba, there was a small village called Daiquiri, where one day a young, very thirsty sailor landed, who, in a hurry to drink something, entered a shed that offered the glass, but refused to drink a smooth Rum, so he asked to have it stretched with some lemon juice and corrected it with sugar.
According to another legend, in the early twentieth century an Italian mining engineer, Giacomo Pagliuchi, visited the iron mine at Daiquiri. At the end of the day he was invited to drink by his American colleague, who only had rum, sugar and lime in his house: he invented a new cocktail!

5.MANHATTAN
According to a popular theory, the cocktail was invented at the Manhattan Club of New York in the early 1870s by Ian Marshall, who had been commissioned to prepare a banquet, organized by Winston Churchill’s mother, in honor of Samuel Tilden, presidential candidate . The success of the banquet made the drink very popular.
In reality, the Manhattan Cocktail can be considered an evolution of Whiskey and Gin Cocktail, to which some creative barmen tried to add vermouth, a step that some consider essential for blends.

The history lesson is over, I wish you a good drink! ?

Open a bar? 4 good reasons

Are you thinking of setting up on your own to give a quality leap to your life? Or have you already started an activity in the sector and do you need to find some motivation again? Here are some points for reflection on the life of a bar owner and their advantages.

  1. You are the boss
    You don’t work to enrich someone else. This means that if your business works, the first beneficiary is YOU. It is the right reward for taking responsibility, the most rewarding form of meritocracy that exists. Having the right ideas and the freedom to put them into practice is the perfect cocktail for enthusiasm. And more enthusiasm translates into more productivity.
  2. You are a customer in first person
    Anyone needs it, you understand. Do you know at least one person who has never entered a bar? Excluding hermits, bums and terminally ill patients (and probably they have been there at least once in their life) all the other human categories are part of your target, characterized by a frequency of use of the service at least once a week. The door opens for the most varied reasons: hunger, cold, rain, the primary need for a coffee or someone to have a chat with, try the barista. But above all, the bar is the place of excellence for meetings, both work and between friends. You think of selling coffee, croissants and sandwiches but in reality you offer a space, that if you can adapt to the needs of a specific target segment, you will be able to create a consistent tour of habitués.
  3. Live in Italy, that is:

where the total business volume of the sector under consideration exceeds 18 billion euros

where every day 5 million inhabitants have breakfast in the bar

the ninth coffee consumer in the world, with an average annual cost of 250 euros per person (and guess who makes coffee!)
-the country where, despite the economic crisis, bars and restaurants increased by 10% in number between 2011 and 2015

4.The merits of being behind the counter:
-you don’t need to go to the gym, since you’re on your feet all day

  • You can dress like that
  • Develop your creativity in the kitchen
    -it is not an alienating profession: you are all the time in the midst of people and this allows you to know many human events
  • You don’t have to move for meals

I hope the article has succeeded in highlighting the positive side of managing a bar and, why not, it has given you a bit of positivity. See you soon!

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.

New update for Ristomanager Client on Android!

In these hours we have released an important update for the “Ristomanager” client for android, which goes to version 1.2. We advise you to update the app directly from the playstore, many of you have marked us with a critical error when inserting a note from the handheld, in practice if you waited for even 10 sec, the software after disconnecting the note, disconnected causing a interrupting and stopping the application.

This bug was caused by the incorrect management of the “inputbox” window on android, in fact on ios the same bug was not present, the android system “blocked” the Thread completely when the window was open to insert the “Note” without giving the possibility to the client (handheld) to send data to the server (desktop) so as to be able to communicate to the server that its status was active.

We sincerely thank all those who are reporting bugs and also trying Demo Ristomanager versions, we remind you that if our software is perfect and also thanks to your advice !!

We also want to inform you that we are also working on the form to issue invoices from Ristomanager including electronic invoicing!

Kind regards

Arkosoft

How to improve kitchen work and waiters? The handheld

To increase the number of customers in a restaurant or bar it is necessary to guarantee a professional service in addition to the quality of food and drinks.

The figure that ensures this is undoubtedly the waiter, the person who acts as a link between the needs of the customer and the kitchen or bar.

Today it is one of the most important budget items in the management of a venue. . What can be done then to improve the efficiency of the waiters while simultaneously saving time and money?

An optimal solution is the purchase of hand-held devices for ordering.

The waiter is also able to provide better assistance to customers in the choice of dishes.

It can direct them towards the dish of the day or recommend them according to particular dietary needs.

  • To be able to speed up the work of the waiters, it is better to visit the herds: on the table or take orders.
  • When a waiter types the order, the kitchen is informed in real time. Know exactly how many orders there are for that dish, avoiding misunderstandings and optimizing production times.
  • With the use of palmtops it is consequently possible to simplify the work of the waiters who distribute the dishes in the dining room. Know exactly which dish to bring to which table should brink and which not . When a waiter passes through the room, he often collects customer requests such as bringing an extra bottle of water, oil, salt and pepper, or even simply indicating where the services are. These are frequently asked questions that go beyond those related to food and drink.
  • A handheld computer can store multiple extra requests simultaneously. Thanks to a professional PDA you can therefore improve the efficiency of the waiters by lightening their mind from the effort of having to remember so many things together.
  • In short, speeding up the work of waiters through the use of PDAs is an intelligent way to manage an activity in the restaurant business and has advantages for everyone:

1.local customers who are served better, more quickly and therefore tend to come back more often;
2.the waiters who work more concentrated and more efficiently;
3.the owner who optimizes the costs of managing his business, his resources and sees an increase in revenues in the medium term.

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.