How to open and manage a restaurant’s facebook page

The web is now one of the main promotion and sales channels. For this reason, whoever manages an activity must necessarily think about their digital presence, structuring a website and maybe even opening a facebook page.

In particular, through these channels and social media, you could increase your customers and make yourself available to a new market share. Facebook pages, for example, are an excellent tool for retaining customers and acquiring new ones. Furthermore, opening them is very simple. All you have to do is follow the instructions provided by the same platform and in a short time you will have the facebook page of your restaurant ready to be managed.

At this point, however, the hardest part arrives. Managing a facebook page in a winning way is in fact anything but simple and obvious. We need a real marketing strategy, which must be carefully planned and entrusted, if possible, to experts in the sector.

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How to open and manage a restaurant’s facebook page: what not to do

Between optimal management and bankruptcy, the border is very thin and sometimes a small mistake is enough to compromise the image of the business forever. If in fact gaining a good online reputation is very difficult and requires time and dedication, to ruin it is enough a badly managed response to the negative review of a customer. Before identifying the golden rules for managing a restaurant’s facebook page, let’s see  the mistakes that should be avoided.

Publish irrelevant content

It may seem obvious but it is not at all. Often, in fact, especially if the Facebook page is entrusted to people who are not properly trained, it is easy to come across publications that concern the owner’s personal interests, irrelevant events and other information that has nothing to do with the activity. In these cases it is difficult to distinguish the page from a personal profile and what will emerge will be only a lack of professionalism.

Publish rarely

Managing a Facebook page is an activity that requires time and dedication and that can not be limited to the occasional publication of content. Of course we must not fall into the opposite error, but keeping the page updated, with 2-3 posts per week, is essential to not lose the interest of fans.

Cancel negative comments and do not respond to reviews

One of the thorniest aspects of managing a Facebook page, especially if it is a restaurant, is that related to reviews and negative comments. In these cases, it is good to count to ten before responding. An impulsive response, and therefore poorly managed, is in fact a sign of touchiness and denotes only a lack of professionalism on the part of the restaurant and its staff. The advice is to plan standard responses in which the restaurant takes responsibility  and responds with criticism to customer requests.

How to open and manage a restaurant’s facebook page: 3 golden rules

After identifying all the possible mistakes that could damage the image and reputation of the restaurant, it is also important to know the golden rules to better manage the Facebook page of your restaurant.

Create an editorial plan

The editorial plan is a tool that allows you to create a programmable content grid that is always available to keep your page active and to retain your customers. This way you will avoid occasional and irrelevant publications. Of course, your ability will be in identifying those contents (photos, links, etc.) that can attract and engage the users of the page better.

Create and manage advertising campaigns

The creation of an ad hoc editorial plan will also include the promotion of the page through the creation and management of advertising campaigns. To do this you can rely on the tools ,available by the same platform, the Facebook ads. In this way, you can reach more people, increase your community and even get a few more bookings.

Create a space for managing comments and reviews

Finally, one last golden rule is to create a sort of space with all the indications to respond to possible criticism and reviews in a cordial manner. In this way you will contribute to improving the image of the restaurant, showing availability and professionalism, qualities much appreciated by customers.

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.

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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.

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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.

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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.

New openings before Christmas

Christmas is also a beautiful moment for the opening of emblazoned names. Quality can not exclude the excellent management of catering.

Naples. The new take-away pizzeria that Paco Linus has open.

It boasts a record of pizzas baked in less than 24 hours, the Pizza Doc championship, the pizza-maker jacket and the Pope’s table.

The La Little Group of Naples which from the Facebook page has become the third association of pizza chefs of which Paco Linus is the president.

Milan. Cracco opens a new bistro.

In order not to attract attention, he changes his eyes in Galleria Cracco and involves in turn, for three months, the most interesting artists of the moment, with the collaboration of Skyarte.

Rome. Malandros and Meaters: tapas bars and embers bar open to Ponte Milvio

Two new premises in Rome. The first will be called Malandros – Bodega de tapas and will be a tapas bar in pure Spanish style,  with some contemporary reinterpretation that will make everything more fascinating.

As well as for Meaters, bar-grill, will open in via Flaminia near Ponte Milvio,it seems shortly. But it is not known exactly when.

ROME. Achilli in Parliament will re-open Bar Settembrini.

It took the institutional intervention of the municipality of the historic center of the capital, to revive the fate of the local nobleman in Prati and avert the dismissal of employees due to eviction for arrears (which was in progress) and the provision for closure for non-compliance administrative costs  by the operators.

Open to the public, Saturday 8 December, for Jack Morsetto, the first Social Street Cocktailing club in Bologna.

 Social Street Cocktail defines the phenomenon of small restaurants run by young people who offer drinks at a low price and have little internal space but facilitate socializing with the parking of patrons in the area adjacent to the premises, holding their cocktails in hand and standing and using disposable cups. The experience is informal, engaging and low-cost, ideal for young people but increasingly chosen by the young at the end of a working day or after dinner.

5 trends of successful catering.

Succesful 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.

With the introduction of yellow zones, opening at lunchtime and early closure in 2022 it is expected that 36% will resume eating out in breaks. This may be due to the fact that flexible work is becoming more entrenched in the daily routine, where people can choose when to return from work instead of being required only once a week or month as before.


TheFork noted how this new system could lead employees to take possession of a habit won by the end of 2021, namely to use wisely these times during the rest days to indulge rather than store them until later after long hours.

Succesful catering

The kitchen in the dark is a new segment of the catering industry that will definitely establish itself in 2021. This space contains only the necessary to cook and prepare food, no frills such as renting a useless room or staff costs – you eat instead at the customer’s home! The product can be more flexible with these reduced expenses; when times get tough during recessions there is not much left but this one idea: quickly move the headquarters maintaining its quality standards (and maybe even increase prices).

Successful catering
Successful catering

Successful 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.

Successful catering
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

Successful catering
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

Succesful catering
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.

Successful catering
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.

Read also: The rules for commercial catering