Catering: what’s next

Catering. Without any doubt Catering is one of the most productive Italian financial sector. The reasons are simple and clear. Our remarkable interest in food comes from our tradition, rooted in the history of our country, and from our dedication to reach high cooking standards for whom Italy is known all lover the world.

Catering

Moreover Media are broadcasting new type of reality shows, such as Masterchef. This phenomena led people to appreciate and comprehend better all the fascinating aspects of the world of cooking.

Last but not least we should consider how much people enjoy eating together. For the most dinner and launch are ways to chill out with friends or making new one. This peaceful atmosphere fits also for professionals meetings. What’s the best way to start a new partnership in front of a tasty dish of food?

Catering

According to some statistics Italy is one of the European country with the most quantity of people obliged to eat in restaurants, or similar facilities, due to different reasons. For example in the south of Italy Tradition is to organize a meal in the occasion of birth date, anniversary, or similar events and eat together in places such as Trattorie Agriturismi or restaurants belonging to the neighbourhood.

So, Catering is the sector where businessman are more interested in. They invest their money even tough crisis and financial conditions that afflicts Italy and that often demoralize everyone who want to become a free agent.

In this article we will discover together what’s next in the future of catering, a big deal for people who love coking and for free agents who wants to understand what’s the best financial move to do.

Catering: spreading of Street Food

In the last 5/10 years a new type of catering is spreading like wildfire. We are talking about street food known for the quickness and the simplicity of its dishes and also for the place where dishes are eaten: streets.

Catering

Foods are various, you can eat Piadine, Panini, french fries and different types of International street foods. 30 millions Italians prefer this type of catering because of its possibility, you can eat while you are walking with your friends or family without spending so much and you can discover traditional foods about the country you live in or you visit.

Each day the number of events referring to street foods increase and that is the reason why people loves traditional foods more than foods that comes from other countries. Sometime happens that foods are not good enough and their raw materials are low quality one. So this compare street food to junk food.

The financial point is, that street food is a market in continuous growing in our country. This is proved by the birth in 2008 of Associazione Italiana Street Food, whose function is to gather the best of the Italian street food makers ad to form and inform them about traditional foods and their roots.

Catering

In 2012, thanks to the publishing house Lonely Planet, the first guide to the best street food of the world was born. The year after Gambero Rosso proposed an Italian version of the guide that soon became an app.

It’s good to know that for traditional cooking activities, street food can be a winning promotional idea when talking of important event or festivals.

The trend and the spreading of vegan and vegetarian food

Catering

According to Eurispes data this year approximately the 8 percent of the Italians chose to avoid eating meat and became vegetarian. Among vegetarians 1/3 are vegans, people who don’t eat meat neither fish or other foods that comes from them.

The growth of this phenomena has various motivations that spaces from the ethical factor to the foodstuff one. This factors are important for people who decided to be vegan or vegetarian. This movement influenced not only the person who made the choice but also catering services because food facilities needed to adapt themselves to the customers requests.

The change was slow so it provokes some problems for vegans and vegetarians who felt uncomfortable when they ate together with friends or with their family because they couldn’t find appropriate foods.

Things begin to change. A new market is growing, each year the number of vegan food restaurants increase all over Italy: Botteghe, Trattorie, bar and gourmet restaurant.

Recently even standard food facilities offer vegans dishes, and part of their menu is dedicated to alternative cousin, for the joy of some chefs who can create new type of foods.

The weight of the Asian food on Catering

Catering

It’s a big pleasure to live in Italy one of the best country in the world referring to gastronomy. Our cuisine is one of the most envied in Europe, we propose dishes like pasta or pizza, they are appreciated everywhere. A lot of  Italian businessman in the last years has begun to successfully invest in abroad Italy country and to open Italian restaurants which attracts Italian and native client.

Catering

catering

One of the good thing about Italian cooking is it’s variety which depends on the region you visit. One of the bad thing about Italians of the past was its closure to new type of food such as Asian one.

Things hopefully changed, more and more people appreciate Asian various ,tasty, and sophisticated foods. This caused the birth of  many Japanese, Chinese and Thai restaurants especially a great number of sushi bar spread in our country.

Some of them offers medium quality products and competitive prices using also ”all-you-can-eat”( As the sentence says with a standard small amount of money you can eat literally anything) others offers high quality products more expensive but also more sophisticated.

Conclusions

The trend of catering of the next years has started moving in two directions: left side there is the increase in value of traditional cooking, part of our culture from years, that needs to be continuously renewed. Right side it’s important to open up about new type of cooking such as Asian or vegetarian food in order to mix different tradition and offer more variety.

These direction offer to business the opportunity to invest their money and achieve good financial and credibility results.

Top 10 restaurant in Lombardy

Lombardy’s traditional food

restaurant in lombardy

Restaurant in Lombardy. Lombardy’s most traditional and original food are those that comes from the alpine valley of Valtellina near Sondrio and those that comes from Oltrepò of Pavia, where you can taste excellent wines such as “Oltrepò Pavese Metodo Classico docg”. We should not forget to mention the traditional dishes that cosmopolitan city of Milan offers for instance “Cotoletta alla Milanese”, “Risotto allo zafferano”, and Christmas lombardy’s first choice dessert “Panettun de Milan”, Milanese’s must buy for the perfect feast day.

Restaurant in Lombardy

Butter, cheese, and dessert are the dishes more characteristic, there is a huge amount of main courses that deserve mention but the list is too long to write it down.

Restaurants and Trattorie has a lot to offer, for our pleasure, so that our only task is to taste food without spending that much. In the following paragraph I’ll rapidly review 3 remarkable Restaurant in Milan.

Antica Hostaria della Lanterna (Milano)

Restaurant in Lombardy

Situated in a cross street of “Corso Italia” it hosts customers in a little and simple building with few tables. An authentic Trattoria, that hasn’t changed even tough catering evolution over time.

A lady tells us orally in “milaness” (Milan’s dialect) the menu of the dinner: 3 main course and 2 second course. We chose “maccheroni allo zafferano e crudo” and “osso buco” combined with boiled potatoes. Both dishes were well cooked and tasty. After an Adequate bill we exit from the Trattoria pleased for the magical time travel that the atmosphere offered. You totally should make a reservation.

La Libreria (Via Palermo,21 Milano)

Restaurant in Lombardy

Its building reflects the story of the city, it’s located in the very centre of artist’s district in Brera and has a welcoming old style atmosphere. You won’t regret its traditional drinks and copious food made with high quality standards. La Libreria is the classic as-it-used-to-be Trattoria with as-it-used-to-be prices (low one). The landlady is rough but very pleasant. If you want to grab a seat just book it! This Trattoria is often crowded.

Antica Trattoria della Pesa (Viale Pasubio,10 Milano)

Restaurant in Lombardy

It offers excellent tranditional dishes: “risotto allo zafferano”, “cotoletta”, “osso buco”, “trippa”, and a fair variety of wines, “bonarda” is light, fresh, flavourful and not that hard to drink. Waiting service suits customer’s requests and it’s very fast. Prices are a bit high, it can be said that this is the traditional Milan Restaurant in every way but overall it’s worth the price, very tasty.

Ristorante e trattorie della valtellina

Once you cross from Est to West the river Adda, you’ll reach Como’s lake where the traditional most famous dish is wild animal meat combined with full-bodied wine. Valtellina is the area with the oldest and rich cooking tradition of Lombardy.

Other courses that deserve mention are first one: “Polenta alla Valtellinese” with “grana” cheese and butter, “Pizzoccheri della Valtellina” combined with a side dish of potatoes, “fontina”, spinach and  Savoy cabbage last but not least “Supa de can” is a traditional soup combined with stale bread made from eggs…

5 of the best Restaurant of Valtellina

Restaurant in Lombardy

Ristorante Camino (Livigno)

Food is delicious and dishes are great! Luca and his co-workers well manage to cook and serve traditional dishes that have been renewed. The location is friendly and warm. My advice is to try it!

Osteria del Benedet (Via Roma 2,23014 Delebio, Italia)

Restaurant in Lombardy

An historical three-level building well refined and that can be proud of an excellent wine cellar. The main room is clean and there is enough spaces between tables that are set with wonderful tablecloth. The menu is short, this means that they worked on it even because the dishes are difficult to cook and understand. In particular we requested meat based dishes. Waiting service was professional, it was a shame we didn’t find distillate menu. Fair Price, and good quality quantity to price ratio.

Trattoria Alpina

Tasty Tradition. It’s the ideal place where to go with friends if u want to eat and drink a lot and a lot good too. Food is delicious and portions are generous. Each time I ate in this Trattoria I was so satisfied. The price is affordable and the menu is various.

Osteria del Zep (Morbegno)

Restaurant in Lombardy

This Trattoria is something you won’t forget, it is warm welcoming and offers hig quality products too that comes from Valtellina’s tradition. As soon as we set down the chef came to the table in order to talk with us! The location deserve some  compliment for the furniture, awesome, that tells the story of the land. What’s left? Really tasty cuisine of Valtellina made with passion.

Ristoranti e pizzeria Oltrepò pavese

Restaurant in Lombardy

In this region Restaurants are capable of enhancing traditional recipes and bring them to the next level.

Locanda Antica Trattoria (Montebello della Battaglia)

Warm place characterised by the likable and original behaviour of he owner. This Trattoria offers flavourful high quality food cooked according to tradition and good wines. As early mentioned its good cuisine matches with the owner style, Paolo is a unique man! Hardly recommendedto eat here!

Osteria Fra’Pellizza (Costeggio – Pavia)

Restaurant in Lombardy

It is a well-finished location with kind waiting service where you can taste the best traditional dishes of Romans cuisine. Everything is flavoursome, starting from starters (very tasty artichokes with ricotta or baccalà), to main course (from “spaghetti cacio e pepe” to “linguine” with rockfish),passing throw second course (“trippa alla romana”,”coda alla vaccinara”, snapper with pistachio nuts) ending with dessert. We should highlight how good they introduce each dish and wine, the last one suggested by the competent and able waiter.

Osteria del Vecio Alpin (Casteggio)

Restaurant in Lombardy

The real Osteria, the one that everyione is searching is located in this little and well refined location that remembers a mountain cabin. Owners are courteous, polite and smiling. It instilled me glee. Food is high quality one, their family comes from Alpes this is a good thing for those who knows Alpine people. Dishes are copious. The authentic Osteria where you eat like a god. If you find yourself near Casteggio you have to stop here!

How to choose the best table

Choose the best table. In the last decade we witnessed a rising interest in food and food services. The reason why is Italians has a  great attitude for cooking that is part of our culture from centuries. Because of that Italian people developed a passion for each aspect of cooking.

choose the best table

Moreover we have to consider the great success by some reality shows that feeds this phenomena. Even though all over the world in the last 15 years a big crisis occurs in the financial sector, catering service is one of the few that still works fine.

Choose the best table

A great number of businessman each day desire to start a Restaurant and begin to think about a project bu there is a lot of important things to consider before doing that such as the fiscal cash register.

One of the important things to know is absolutely how to choose an appropriate furniture and in particular the choice of the tables that best fit the restaurant. In this article, whose task is to guide you through the choice, we will talk about different tables for restaurants trying to figure out what are the alternatives that marketplace offers and how to choose when you are thinking about your restaurant.

We will see the features that a restaurant table must have and the different materials we can choose.

Restaurant Table: the materials

Choose the best table

When we have to choose the design of our own activity it’s important to find out what and choose the restaurant table that fits our needs. The criteria we should consider are different, let’s start from choosing the materials whit what tables are made of.

First of all we should consider that material types evolved over time according to market requests which, as we know, change rapidly and often during years. Because of that the choice is personal and referrers to the style and ideas of design of the client and the needs of its Restaurant.

Choose the best table

The most common are wood crafted tables, good looking and elegant but expensive. This material is often preferred by those who have the project to start a rough casual old style restaurant, and want to create a warm and welcoming atmosphere.

Other materials are metal (steel, aluminium, iron) and synthetic one.

The choice of the material is influenced by the space in which you’ll eventually put the tables. Indeed there is a big difference between indoor and outdoor locations, for those who luckily have one.

Starting from the indoor location we can say that the main features of the tables are their design and the capability of being easily moved. Due to that we suggest you to choose wood crafted tables and synthetic one.

Choose the best table

Talking about outdoor location thing changes because often tables do not have a covering on them so they have to resist to the decay caused by natural elements. So, first thing to consider is weather.

The best choice in this case is ironsteel or aluminium crafted tables,  they are very resistant and tough, not rain nor wind can ruin them. The flaw of metals is that they are expensive, the alternative is to buy cheaper and less stylish plastic tables. You should, without any doubt, avoid wood because it is more delicate and requires attentions and maintenances.

Choose the best table

Restaurant tables: form and size

Choose the best table

Another important aspect of restaurant tables selection certainly is their form and their size. Indeed it’s wrong choosing one bigger or smaller and rounded rather than circular because you will waste space.

So it’s important to consider the size of the restaurant room: for example if the room is narrow but long and if the counter seize a big amount of space, the smartest solution could be wall fixed tables.

Choose the best table

This solution give us the chance to add some sits and use all the space when the restaurant is crowded. Another example is a wide room, in this case a wise solution could be employing squared tables, more handily to join in the possibility of a large number people reservation.

A little trick you should do, and a lot of people do it, is to diagonally organize tables instead of in parallel because they occupy less space.

Restaurant tables: important features

Choose the best table

Important features that restaurant tables must have are: comfort, essential thing because customers should feel at their ease; firmness and material quality, you should avoid buying low quality products because at some point you will regreat.

Also important is tables design because a restaurant with flavourful dishes but awful furniture will never be appreciated by the people. Last but not least you should select tables easy to clean: the lack of cleanliness disadvantage every type of activity.

The fundamental thing is coherence between tables and the atmosphere of your restaurant.

Top 10 Trattorie And restaurant in Puglia

Restaurant in Puglia. Puglia with its 700 km of breathtaking shore and it’s 300 km of both green valley and hillocks, offers flavoursome food made of excellent fruit and vegetables, fresh fish and genuine bovine and sheep meat.

In the area named “Tavoliere delle puglie” there is an ancient tradition about fruit, vegetables and meat. There are a lot of restaurants where you can taste local products, with a farm-to-table production, that comes directly from the manufacturer to the customer.

restaurant in puglia
Restaurant in Puglia

Apulian Cusine

Restaurant in Puglia

Apulian cuisine is characterized by the importance given to raw materials, both land and sea. The region has always valued the precision in the kitchen with a focus on the exaltation rather than on the alteration of the flavors of the ingredients used for the products; this allows you to find all the favorite vegetables in any season – turnips (to name one), green cabbage thistle peppers eggplant artichokes etc, not only those that are nearby but also more exotic ones such as those grown on site or at higher altitudes where it is warm enough so that they do not spoil before falling below the harvest quotas due to too hot climatic conditions.

Traditional dishes

Restaurant in Puglia

This kitchen has a peculiarity that distinguishes it from other kitchens, and that of offering different dishes depending on the seasons. For example: in spring, when vegetables are at their mildest (and most delicious) point of the season, preference is given to these foods instead of red meats such as beef or pork; while in the colder autumn months you will see families cooking large pots on the fire using hardy roots like potatoes along with fat cuts like duck breast fillets.

Restaurant in Puglia

The most typical dish is orecchiette with horse meat sauce, whose recipe is now widespread in all cookbooks. Among the other traditional dishes worthy of note are those based on turnip tops and turnip leaf; among them the Chicory with the puree of broad beans, which binds this territory to Mediterranean cuisine, such as the Risotto alla Cavatellicons cozzze or the Fritters of barley semolina – PatateRiceEggs – also called “Chips”.

Restaurant in Puglia

Apulian cheeses are unique in that they can be used as an appetizer, light dish or specialty of the love of the gods! The best way to enjoy these tasty treasures is to add them to your favorite pasta, such as cacioricotta that contains small pieces (or “mince”) of minced pork mixed with fresh tomato sauce.

Restaurants in Foggia

Restaurant in Puglia

Piccola Osteria km Zero

Excellent cuisine, products are always fresh and comes from the neighbourhood moreover they are wonderfully cooked. We find original the idea of a variable menu coherent with the usage of farm-to-table products. Fair prices.

Ristorante Grand’Italia

Its simple cuisine enhance the taste of dishes, light and delicious. Moreover after eating a lot, the lightness of the meal helps you stand up easily, without feeling upset.

Ristorante Braceria Aurora

Homey and friendly location, excellent for those who want to taste a great “Tagliata” or some tasty tuna fillet cooked on embers. Started in 1950 it’s symbol of tradition and professionalism.

Restaurants in Gargano

Restaurant in Puglia

Moving throw Gargano, in Peschici we found Trattoria Bar Costamarina. Spectacular location with a terrace that offers a breathtaking sea view. Waiting service was professional and polite, talking about food fish dishes were tasty and generous.

While Hanging around in Vieste we found Skipper, a restaurant with wide glass walls that allowed us to admire the astonishing sunset on the sea port

Restaurants in Bari

If you find yourself 1 or 2 days in Bari I suggests you to have a meal in “Le Giare Ristorante” restaurant. It’s like a voyage across authentic and intense taste of land and sea originated by the experience and the flavoursome cuisine of chef Antonio Bufi.

La Pesciera offers different food such as shellfish raw or cooked, fish-fry, fresh baked fish, tartare and sushi-roll. Excellent and premium oysters combined with Champagne close the circle.

Restaurants in Salento

Restaurant in Puglia

restaurant in puglia
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In Salento you can find excellent restaurants where the tradition wisely taught to combine fresh fish, such as famous Gallipoli’s “Schiuma di mare”, with fruit and vegetables that this wonderful land offers.

Dall’antiquario (Lecce)

Before even taste traditional well cooked food you should observe the details and the style of this location, unique in its genre. Everything in Salento is different, each place is a discover.

Osteria Briganti (Gallipoli)

It offers interesting and tasty dishes, waiting service is warm and polite, the location is pleasant, it offers fair prices, it’s absolutely the place where everyone would like to have dinner.

Osteria del Vico (Gallipoli)

Excellent restaurant set in the historical center of Gallipoli. It’s best dish is the starter, suggested to me by the owner, made up of 6 small portions. They always serve fresh fish.

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.

Advantages

cash register

By integrating management software into your business, you’ll be able to perform multiple features that facilitate operations, regardless of whether it’s food or clothing. The cash register was first explained how to be connected wirelessly through wifi which offers many benefits including greater efficiency and safety concerns with reduced risks involved when handling money directly in the spaces commercial.

Sometimes inventory management can be difficult, especially when trying to keep track of everything. It is possible that some missing products come out of your warehouse while you work at an intense pace or even have unnecessary items present that only add more stress on what already exists because these things do not make anyone happy!

Benefit

Cash register

You can monitor the performance of your business in real time with this management software. It is integrated cash, which allows you to collect and store data on each transaction carried out – providing specific breakdowns such as sales of products according to the category or operator document issued . You can also remotely view all receipts transactions, making sure everything is recorded accurately!

When using data and smart computing, managers can make quick decisions that accelerate the overall workflow. It is important to monitor warehouse stocks as well as sales trends so that companies provide correct answers when customers ask for product information or return an item; This will help them better plan future requests because there is no conjecture!

The customer experience is improving in today’s society. With the rise of social media, people have more access to information about products and services than ever before; thus creating a better opportunity for companies that can meet their needs quickly with quality materials, keeping good relationships through thoughtful gestures such as discounts or giveaways on special occasions like birthdays!

Ready for the swimsuit season

Swimsuit season. Summer is coming, we shouldn’t be caught unaware whether we eat at home or we eat in a restaurant. This is the last month to keep an eye on our diet without avoiding one or two relaxing dinner in company of your friends or your boyfriend.

Swimsuit season

We have not to become maniac for the scale giving up the pleasure of food wasting great evenings that we could spend together with someone. Here you are some simple and useful tips you should keep in mind that helps your outline without producing in you stress when you jump on the scale.

Swimsuit season

Swimsuit season

One course

You should focus on one course such as a big salad or a good second course with a side dish, focusing on lean meat, avoiding an excess of condiment that enemy of our body, capable of store toxic substances and fat that are difficult to digest.

More snacks

When someone shows you a menu and you are one of those who won’t give up on a full meal made up of starter, main course, second course side dish stop now you are still in time. Try a light snack with a soft drink, you will feel no more hungry  and you will eat less.

Swimsuit season

What and where to eat, organize your meal

Swimsuit season

You should think ahead what you are going to eat and diversify your meals. If you eat a main course during lunch you should eat cooked or, better, steamed vegetables during dinner. With this type of cooking you eat tasty foods lacking calories.

Choose a strategy

Swimsuit season

Even tough you are with friends you haven’t to give up to over elaborated food with a lot of carbohydrates, instead interchange vegetables to fruit, don’t eat too much but the right tasty quantity.

You can’t give up on desstert

Swimsuit season

Everyone know that the dessert after a meal in Italy is something you can’t do without. Just eat instead of it a fresh fruit salad, or a dessert made of water such as lemon sorbet or vegan icecream.

Pay attention to salad

Salad are light right? Are you really sure about that? If they are composed of only vegetables that is true but if you add some “Grana” (cheese), roasted chicken meat, sauces such as tomato sauce and mayonnaise this is no more true. Salad is tasty but you should mix few and healthy ingredients.

Last but not least, the main tip

Swimsuit season

Everything we do should be balanced. Sometimes happens that we step out of line, we are not Swiss when talking about food so don’t feel guilty.

You should organize before eating in a restaurant, ask for some advices to a nutritionist who will eventually set a diet based on your metabolism, (everyone is different from the others) he’ll suggest what to eat and how much too. Following his advices you’ll eat different food without eating too much, once you understand your metabolism you’ll be able to choose what you want to eat, for example, “coda alla vaccinara” or steamed vegetables.

You will eat without issues in your favourite restaurant leaving behind stress caused by the fear of getting fat. Eating with taste is a form of art and a real pleasure, if we don’t moderate ourselves we can consider it pleasure?

 

How to eat at the restaurant without gaining weight

Swimsuit season

When the lights are dim and jazz plays in the background, people tend to eat 18% less food than they would if there were no music or lights. The romantic atmosphere helps slow down the pace of eating so you can enjoy dinner with that special person closer!

We all know that when we are in a public place and someone is staring at us, their gaze seems invasive. However, according to research by Brian Wansink of Cornell University in Ithaca New York there may be an explanation for this feeling of intrusion: It turns out that those who are near windows or sit higher on tables tend to order healthier foods like salads and even order less sweets than those seated lower!

It was a lab at Cornell University that made the discovery of how television screens distract diners. In fact, people tend to eat more when they are sitting next to one and watching what happens on the screen instead of paying attention to what surrounds them or talking to others at the table!

When dining with others, people often order similar foods. Those who give in by ordering something unhealthy can be more unhappy than they would have been if their meal choices had been healthier and more nutritious! If you want to keep your sanity and at the same time stay on track for weight loss this year try to choose zones instead of letting yourself be completely surrounded by temptations – it will make all the difference in deciding what goes in your stomach.

Interview to Stefano Paciotti

stefano paciotti

Stefano Paciotti. This week Ristomanager it’s proud to announce you the interview of a special guest. So special in particular for people who follows the reality show “La Prova del cuoco”. We are talking about Stefano Paciotti, one of the best delicatessen owner in Italy. He will tell us about his origins and his family from Scheggia. His town in Umbria is poor and humble but it offered a great opportunity for Paciotti family. Talking about its delicatessen, it was first built in Roma where the young Stefano grew improving his grocer skills and the ability to do business with people.

Stefano Paciotti

As both an artisan and a showman, Stefano today moves from his work bench to places where he organizes workshop where he infuse his passion and professional skills to students. In one of his seminaries he was noticed by some people who wanted him to get on stage of “Prova del cuoco”. His targets is far from achieved, his dream is to found a delicatessen academy, a place where tradition of cured meats is preserved in order to give prestige to Italian food.

Good morning, Stefano. We know that your family comes from Umbria, precisely from Scheggia (Gubbio): what made you move from Umbria to Lazio, in Rome? And what brought you to the world of cured meats?

Stefano Paciotti

My father’s family, same as all the families of the past days, was numerous so, because of this problem it was difficult to live a wealthy life, his last two sons (of 6) were literally sent to Rome where they would have helped their uncle in order to carry on his little shop.

With some differences same things happened to me, because my father become owner of an activity that required my help whenever I didn’t attend school. In that period my passion for building relationship with the customers was growing , and consequentially the passion for the products that we sold was growing too, in particular for those who needs attention such as cured meats and cheeses.

What are your greatest professionals satisfactions? Instead what were the rainiest day for Salmeria Paciotti?

Stefano Paciotti

Among the greatest satisfactions there are the personal one: I managed to achieve a certain level of knowledge and proficiency that quench each day my hunger for the research and selection of products that i sell to my customers.

Professionally talking, the greatest satisfaction is to be able to transmit my experiences to young people that becomes more and more interested in this subject. Moreover i think that I still have a lot of things to do. In the past, Rainy days have come. It was the period of Italian financial crisis but the endless research of quality foods helped us to get away from that periods.

What are the advantages and disadvantages of being a “norcino” Master today?

Stefano Paciotti

Among the advantages we have absolutely to consider the awareness of being able to follow your passion, the ability to discern good raw materials from bad one and more important, being able of live tanks to this passion. The disadvantages are countless. Just to mention some: timetable, physical work, responsibility, few time to spend with family, etc… But i have to say, it’s worth it!

How you reach “Prova del Cuoco” starting from a delicatessen?

Stefano Paciotti

In general I reach TV thanks to the lessons about food excellences i was used to grant in Hotel Cavalieri Hilton in Rome, by which I’ve been noticed from people who worked in that sector. More deeply, i reach “Prova del Cuoco” thanks to my brotherly friend Gabriele Bonci, with whom I worked for several years. The professionalism and the lack of shyness did the rest.

As “television” chef what are your thoughts about Masterchef? And in particular about cooking reality shows?

I think that all this television formats that deal with the cooking world should be watched and understood. Cuisine and the world of food in general are personal subjects that everyone interpret in his own way, the important thing is that those who spread their knowledge and ideas are experts. The rest is all about show, you should take it as a suggestion not as a rule.

What would you say to a young person that dreams about jumping into the world of cured meats?

Stefano Paciotti

Stefano Paciotti

I deeply suggests to jump into it with the desire of following your own passion, with the humility of learning new things, and more important with the curiosity for knowledge. This is a world full of sacrifices but it can give you great satisfactions.

Moreover, you should have the desire for the research of high quality raw materials, for yourself and for future generations. If you have this attitude you have not to worry, things comes of by themselves.

Have you got plans for the future(both professional or personal)?

Stefano Paciotti

One of my most ambitious plan for the future is creating a delicatessen academy, where it’s possible to develop the experts of the future. My big dream is to have the possibility of getting in touch with young students in their school in order to guide them step by step throw working life because I think that today young people are really good. Last but not least i would like to say that even if you weren’t born delicatessen owner you can become one!

Read also: Pascucci Al Porticciolo is born from the passion for the sea. Interview with Chef Gianfranco Pascucci, of the TV program “La prova del cuoco”

Avoiding negative reviews

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.

Avoiding negative reviews

Don’t be discouraged by negative restaurant reviews. Here are some tips on how to avoid them in the future:
Conduct an online survey before opening, ask your guests if they want their opinion on certain issues, and take note of any issues before they occur; always present well when customer service is involved so that people feel appreciated or at least listen even if it does not go perfectly; offer incentives such as complementary food, discounts on menu prices, etc; even handwritten notes after each shift to tell managers the problems encountered while working in the premises work better!

But how to avoid negative reviews?

Avoiding negative reviews


Your clients are your best friends, they pay your bills and your paycheck. For this reason, when they leave your place they must go away happy, satisfied, with a full belly but above all with the desire to share this moment of joy. 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.

Raid their experience with others by reading through Yelp, Reddit’s r/restaurant forum comments and more; just one good review of an enthusiastic customer who left immediately because the publicity of word of mouth with friends circles out until everyone knows where to go when hunger strikes again, which will inevitably make them come back soon after.


But how to avoiding negative reviews?

Avoiding negative reviews



Negative restaurant reviews can hurt your business, especially if you are new to the scene. Here are some useful tips to avoid them
-Don’t be rude or discriminate against other customers in public posts on social media platforms like Facebook and Twitter – Negative word-of-mouth spreads faster than a virus, so make sure all staff members follow proper professional behavior on every single occasion!

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.

The world of restaurant reviews is a complicated world, as it can make or break your business. The key to success in this area is getting good feedback from customers and critics, so you don’t have to wonder what people think of your food (or lack thereof).

You should know that reviews are the heart of any restaurant business. It makes no sense to open a store if people don’t like your food or service!

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

Avoiding negative reviews

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.

Avoiding negative reviews

Your focus on customers is the difference between being a successful business and failing. Make sure you provide them with everything they need both when you have their undivided time at your table, and after
Many things can happen during a single meal, whether you discover a problem or make life-changing decisions that affect us all forever! You want every customer not only to leave satisfied, but to think fondly about what you have done for him/her in general, so make every effort important by providing excellent service for everything.

A negative impression leads to a negative review, it can be the reason why a potential customer abandons the idea of booking in your local 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.

Avoiding negative reviews
Choose the right method:

Avoiding negative reviews

– 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!

Read also: ONLINE REVIEWS: WHAT CUSTOMERS FIND AND HOW TO IMPROVE IT