How to protect your health at work in a restaurant

Being healthy, either physically or mentally, is a difficult and demanding task for restaurant employees. For this reason it is always necessary to make healthy choices, adopting the right lifestyle.

Making healthy choices is convenient for everyone, especially for those who do heavy work such as chefs cooking in restaurants or other industry activities.

Often , overeating, insomnia, the abuse of especially chemical substances, and simply destructive life choices are all too commoni in  a topic in kitchens. Addressing this problem is crucial early , especially with today’s millennial generation that has been growned by receiving electrical and typically passive stimuli.

Our advice is simple: make the right choices. You can take two opposite directions in this area, which leads to extremely different results.


Let’s start with food: we often see young employees who bring along a large pack of energy drinks, thinking that those ones  can help them forget the whole working day. As athletes know well, however, this is certainly not the type of boost that helps you survive from a  busy day of physical activity as is the work inside a restaurant kitchen. By drinking lots of water and making the right healthy choices, the results will be seen.

Another problem concern is  the use of alcohol. Often, the temptation to have a drink or two, with their colleagues, after a difficult night. This is especially true for younger employees, who are trying to integrate themselves into the group. Rather, after spending the last 16 hours discussing and perhaps arguing with their colleagues, it is better to turn back  the invitation and to go for something constructive to get distracted, and to come back after a while.

 

Like any other life commitment, it is necessary to start with small steps. It is not necessary to spend the half of the day in a kitchen and the other half to climb mountains or run a marathon. Better to enroll in Pilates or relaxing yoga classes; go to the gym and run on the treadmill or lost  some weight. All this to balance an otherwise too hectic life. In fact, even small healthy choices are enough, such as parking away from the entrance and then be able to walk to the place of work, or take the stairs instead of taking the elevator. Over time, these types of decisions will be completely repaid, creating the basis for being able to take more demanding ones.

Of course, diet is also a choice to take  consciously. A study was done a couple of years ago, during which some chefs were followed inside the kitchen, checking everything they tasted. The study found that cooks consume 3,500 to 4,000 calories every day only during the tasting work. This is a necessary part of the profession of cook, so there is no way to avoid it, but when it comes time to choose your daily meals, it is always good to remember. There is a real danger of accumulating pounds on the body .

Habits are formed in the initial phase of one’s life, and tend to be followed for the rest of the it. This includes sleeping, so some chefs tend to rely on different medications to overcome insomnia and other stress. Once this spiral begins, it is difficult to go back. Making the right healthy choices outside the kitchen can ensure that these problems will never start.

How to protect your health at work in a restaurant ultima modifica: 2016-03-09T21:49:18+00:00 da rexhina prifti

Food marketing: how to understand the needs of customers with the target.

Here are hundreds, perhaps thousands of available data sources, disconnected from each other. Since there are no standard data aggregation systems in the industry, it is necessary to understand how each source leads to a complete vision. If you are looking to get a clearer picture to understand the customers of your business, a complete analysis of the available data can be fundamental to understanding which direction to take and make more informed decisions.

Understanding customers is the basis for the success of each activity

At the 2015 Innovation Summit in Catering 2015, Elena Battista, vice president and head of customer relations at Fishbowl, shared the importance of finding the truthful data, which allows us to understand customers, who they are, at what stages of life they are literally where they are right now. Meeting the most loyal customer segments can lead to deeper ties with customers and more work for you.


Going more specifically, Battista said that “[Fishbowl] believes you should aim for no more than five to eight segments, so you can “adapt your message and personalize it for them.

Through cognitive analysis of customers, Fishbowl has recently helped a large chain of sports bars to identify the main mistakes in its marketing. Before confirming a profile of their main customer, the chain in question believed that their primary customers were predominantly male, aged 18 to 45, single and childless, with a gain of about $ 60,000 per year , passionate about sports, specifically football, and used Facebook, Twitter and Instagram. To create a pleasant environment for this type of customer, the chain spread a certain variety of music, including the Top 40, country and hip-hop.

By collecting first, second and third-hand data, scouring the Web and connecting actual transactions with customer data, Fishbowl found that the “real customer” in the chain was predominantly male, aged 35 and 60, married with children and had an income of about $ 100,000 a year, did not listen to any sports radio station, played golf, and used Facebook, LinkedIn and E-club.

With this new information, the chain has repositioned its brand, focusing more on sport in general, rather than on specific sports, and appealing to families. They also started advertising on financial, news and travel websites, and started sending classical rock music, when they knew that most of their most loyal customers went to their clubs. After implementing these changes, restaurant guests stayed longer and started spending more money, indicating that they enjoyed their experience.

Battista stressed the value of collecting truly usable data; data collection as an end in itself is not useful for commercial activities.

“Success in the near future does not only include the use of technology; it’s about having the ability to extract the right data, find ideas and act accordingly, “said Battista. “To find out what data is most useful to know for the sake of your restaurant, make sure you have the right skills – through your staff or through external partners.”

Food marketing: how to understand the needs of customers with the target. ultima modifica: 2016-01-12T17:33:44+00:00 da rexhina prifti

How to serve alcohol responsibly on events!

Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

 

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

 

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

 

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

 

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

How to serve alcohol responsibly on events! ultima modifica: 2015-12-15T18:32:08+00:00 da rexhina prifti

How to open a creperie

The market of crepes can offer good profits, especially on the costs to open a creperie are not too high, but always based on the size you want to achieve, so you have to take into consideration the reference market and the customers you want to reach as any other company does; you can find creperies in shopping centers with colorful and well-structured kiosks as well as people selling cracks in fixed or semi-itinerant sales points. Of course, in each country or region the regulations change, but it is advisable to be aware of them before starting this type of activity.

What you need to open a creperie?

An advantage of this type of activity is that the important part is only one, the plate where the crepes are cooked, both the salty and the classic sweets need to make a high quality product, without having any additional staff, all that you will want to add to develop your concept of work, it will be according to your possibilities, the place where you are going to realize and the market that you will have to cover.

 

Opening a creperie allows you to offer products with little investment, and at the same time offer a wide variety of recipes for crepes, thanks to the many types of condiments used today, from milk, jams, chocolate blends, fruit or binds between their different flavors, etc.

 

The importance of the right crepes equipment

To create your own restaurant for crepes, you must always take into consideration several factors. The processing machines are variable in their sizes, prices and production capacity, but the basic operation is always to prepare the batter according to your ideal recipe and use the dish  to cook the product and then fill it with the chosen condiments from the customer.

 

When you purchase the equipment you must take into account the types of crepes that are going to be  produced, the size of your company and the added services, since these products are present in ice cream parlors, traditional restaurants, cafes, in short any catering activity and recreational can adapt to serve this exceptional dessert.

How to open a creperie ultima modifica: 2015-11-19T19:39:49+00:00 da rexhina prifti

How to be a good waiter: 10 rules

Being a successful waiters is not difficult, but many do not know all the secrets, so here are our tips.

It will not be hard to be an astronaut or circus acrobat; but that of the waiter is one of the most difficult jobs in the world; in which, however, one can have good profits, if one does it well.
Successful waiters have great respect for the restaurant owner they work in and give them a salary.


Here are our 10 tips that every waiter in a restaurant should follow to get their pockets full of tips:

1.Keep a clean appearance

The first impression is the one that matters, so that customers will judge you for the appearance of your restaurant. Make sure your hair is clean, your long hair is well combed and does not cover your face. Keep your nails well groomed and never use a dirty apron. Use a moderate amount of lotion and always keep your shoes perfectly clean.

2.You know the menu

We need to know him really well, in every aspect. You will need to be able to answer the questions about the ingredients of the dishes when they come from curious, vegetarian customers or who are allergic to certain foods. This includes all types of menus: dishes, drinks and wines, and for children. If you do not know the answer, and test it quickly to be able to respond securely. This will help to make you understand which dishes are most profitable and able to generate additional tips.

3.Respect the times of your customers

Welcome customers right away and do not leave them waiting or wondering where you ended up. Remember that basically they decided to come and spend their money in the restaurant, so make this fact useful. Try to serve a drink within the first two minutes. Name the restaurant specialties from the drinks menu. Returned after you have served your food, to ensure that everyone is satisfied and does not require anything. Avoid initial personal conversations about yourself and try to be quick with the bill when this is required.

4.Remember the order in which the customers sat

Imagine each table as a clock and mentally imagine each client as if you were sitting at 12; and starting from the right, assign a quadrant number to the customers. Write down each order as “chicken at 00:00” “pasta at 01:00”, “sandwich at 02:00” and so on. This will prevent you from asking “who ordered the …” when the food is ready.

5.Remember the regular customers

Having customers who return often to the restaurant is the main objective of most restaurateurs. If you recognize someone from a previous visit, be sure to write your name (from your credit card or booking), as well as your favorite drink and dish. This will serve you for your next visit and you will make him happy if he knows you remember him.

6.Work in groups

During the busiest hours, food and beverage delivery can be delayed. If you have a free hand when you move between the tables and the kitchen, take an empty plate or, if you are in the kitchen and see a companion struggling with a large order of food, give him a hand. Do not rely on support staff to do all the heavy work.

7.To be available

There are no doubts; weekends are the best days for restaurant gains. The success lies in your ability to have a positive attitude in times of greater work, without interrupting your working day.

8.Smile and be kind

This may seem trivial, but it must be natural. Smile every time you approach the tables, even when there are times when difficult customers will test your patience. If a customer is dissatisfied with your service, seek help from your hierarchical superior, and do not argue, be tolerant; remember that other customers can see you. Absolutely avoid flirting, no spouse or girlfriend will seem right that your partner receives too much attention from the waiter.

9.Pay attention to children

Give all possible attention to children, in most cases they influence the decision of the restaurant to visit. Be aware of where you place sharp, hot objects or other objects that can cause damage in case of distraction. Try to consult parents when the children order on their own, let the parents know that you are on their side and without letting the child down.

10.Always be present

Always stay as available and as quick as possible towards the tables. Beware of empty glasses, for the consumption of dishes. Communicate in advance if a dish needs more time than expected. If you find that a dish is cooked incorrectly, let the customers of the table know immediately. Remember that people are paying to be served and do not leave them waiting, or avoid them.

Always keep this in mind: be honest when you mention the tips received, remember that it is a team effort and that the kitchen staff also expect to receive a portion of the proceeds.
The menu directs customers in the right direction, but they are the successful waiters who really close the sale.

How to be a good waiter: 10 rules ultima modifica: 2015-11-05T23:59:26+00:00 da rexhina prifti

How to choose the right place to open a restaurant

One of the most important steps in opening each new activity is to choose the right place to open a restaurant. The next step in the process is to decide whether to rent a space or purchase it.

 

Depending on where the commercial space is located, you can not have any other options besides renting or leasing. And if this is the first time, renting is not so bad in choosing the right place to open a restaurant – at least you will not find yourself with a huge mortgage to pay if things do not go well.

In any case, there are several factors to consider when choosing a space to rent open for a restaurant, including the physical location and space available, the duration of the lease, and the available funds.

What comes first, the restaurant or the space?

There are some catering concepts to keep in mind, and space is built around those concepts. This is the case, for example, of restaurant chains such as Ca’puccino or Rossopomodoro.

 

They are built from scratch, all with the same specific structures or graphics. In this way, there is consistency between multiple locations, and the strengthening of the company’s corporate brand. Other restaurants are created on existing spaces – their peculiar characteristics are optimized and tailored to have an enviable position. Think of your favorite restaurant in the center. Probably the building with its spaces was already there, even before the restaurant. The owners of the restaurant therefore had to work with the current dimensions, construction silos, etc … Since most people are not possessing enough money to build a new restaurant from scratch or to become part of a large chain, most part end with using option two – that is, restructuring an existing space.

 

How to rent a restaurant

So, once you find the perfect space, the temptation to sign on the dotted line is strong, to get going.

 

In reality it is not a good idea to accelerate events. First of all, you have to check if the space can be used as a restaurant, for example if you are allowed to sell liquor in it. In some cities, there are still prohibitionist laws in force that limit the portion of alcohol altogether or if a restaurant is located at some distance from a school or church. Once it is established that the space allows the opening of catering activities, it is necessary to evaluate whether it is able to host a real restaurant.

 

It’s big enough? Go to the historic center of any big city and you will see some small restaurants crammed into spaces just a little bigger than a corridor. Thus, having a larger space is not always better. However, if your project requires a minimum of 100 seats, and the space allows you to have only 25 seats, at that point you will have to try to speed up the service offered. And then there is the question of who will pay for the renovations. Will the landlord pay for the installation of a cold room? Or the new anti-slip flooring in the kitchen? Or will you be responsible for the full amount? Always consider all these concerns before signing a lease with confidence.

 

How can you afford it?

The most important factor for choosing the right place to open a restaurant is your budget. If you find a prime location in an old town, it is likely that the rent will be higher than a less desirable location, like a mall parking lot. Just like buying a home, you need to be aware of your money available. Consider also how long the lease will be in place. A five-year lease is quite common in the business world. However, if the restaurant closes after a year or two, you will still be responsible for paying the rent for the next three years. If a potential landlord is not willing to negotiate a shorter lease, act with the utmost caution, and move on to the next space

How to choose the right place to open a restaurant ultima modifica: 2015-10-21T19:33:29+00:00 da rexhina prifti

How to choose the best beer glasses for your restaurant.

Considering the fact that beer is the most popular alcoholic beverage in the world and the third most popular drink behind water and tea, there’s no need to wonder why you need to know how to choose beer glasses.

There are various types to choose from beer glasses, with various shapes and sizes ranging from beer boots, mugs and cups, to more sophisticated styles like Pilsner glasses. Many bars serve beer from a tap or glass bottles. Beer glasses have been specially designed to make the beer experience more enjoyable. The main types are glasses, mugs, and a whole series of sampler glasses, ideal for serving beer or simply a cup  of beer so that a guest can get a taste before ordering a whole glass.

Glass beer is essential in many bars, especially sports bars, neighborhood bars or “dive” bars, and bars that are known for their selection of brands. Beer is rarely served in a plastic cup, unless you happen to be visiting a fraternity. Beer is often served in a glass of beer or pub, about 16 ounces (almost half a liter). Some are designed to hold a little less than that amount, but usually no more than this.

 

The beer glasses are strategically shaped to allow the carbonated liquid to breathe, but also to create a suitable head, they pick up the aroma of hop and barley appropriately, and have a professional and tasty appearance at the same time. Beer mugs offer a more full-bodied appearance, with thicker glass edges and often greater capacity than beer glasses. They are often stored in a glass or freezer chiller in order to offer customers the frozen beer they crave. The sampling beer glasses provide the bar with the  way to serve small cups  of different beers for customers undecided about what to order, or to serve a selection of many beers, a common choice of micro breweries and specialty pubs.

 

All these considerations should always be kept in mind when you go to choose the beer glasses you will have in your bar or restaurant.

How to choose the best beer glasses for your restaurant. ultima modifica: 2015-10-05T18:46:55+00:00 da rexhina prifti

How to clean the pizza oven correctly

Cleaning the pizza oven properly allows you to have better and healthier pizzas.

If you do not want your pizzas and trousers to have a newspaper flavor of the day before, or an oven that consumes too much, you should use the right precautions to clean the pizza oven.

 

What you need to do the cleaning:

Gloves
Apron
Polishing agent for non-toxic stainless steel
Brush / spatula for cleaning the pizza oven
Towels
Hand brush and dustpan


Cleaning a Pizza Oven

As all pizza chefs know, you need to clean the pizza oven every day. This task is quite simple: just remove any residues or debris under the oven doors with a small broom or a brush.

But you should also perform a complete weekly cleaning, especially for stone countertops. In this way your pizzas will not have any unwanted taste and the performance of your oven will be good.

 

Method:

1.First of all, you will have to leave the oven to  be cooled. Never attempt to use our cleaning solutions on a hot surface. This prevents severe burns.
2.Wear gloves and apron.
3.To clean the outside part  of the oven, take a rag and dab on it a little ‘stainless steel detergent. This cleaner will help remove any heat or fading halo. To give the oven a great shine, put some polish for steel or, if you want to use a solution based on organic olive oil on a cloth and rub a bit ‘on those opaque spots of your oven.
4.Use the scraper on ashes, soot and other debris on your cooking stones and use the wire brush on the opposite side to remove any stubborn residues. When you have finished this operation, collect the debris with the brush and dustpan.
5.It is important to never use water or other liquids to clean the surface of the stone. If the stone cooktop absorbs the liquid, it could also break when exposed to the high heat of the oven.

Cleaning an Oven with Conveyor Belt

The ovens offer a great efficiency. However, cleaning them can involve some routine work. As a pizza oven, you will surely want to ensure that your oven is as clean as possible, to preserve the quality of your pizzas. Tape ovens have a lot of components, which means there are more places for crumbs, melted cheese and other pizza debris to get lost.

Method:

1.Disconnect the oven. This work is hard enough without the threat of getting a shock.
2.Remove the conveyor belt. We recommend that you consult the operating manual of your oven to understand how to do it correctly. When the tape has been removed, spray nontoxic cleaner for ovens on the tape and let it stand for twenty minutes.
3.While the cleaning product acts on the surface of the belt, open the doors of the wood oven and remove the large rectangular pieces of metal that are above and below the conveyor belt. Usually you will only have to focus on cleaning the lower pliers as they usually become the dirtiest due to the cheese drains, crumbs and pizza ingredients. We recommend cleaning the first tongs once or twice a year.
4.When all the pliers are removed, always spray them with some oven cleaning product and allow them to take effect for twenty minutes.
5.While the product acts on the conveyor belt and the pliers, go ahead and vacuum up the remaining debris present inside the oven.
6.Once the inside is clean, you can act on the outside of the oven with the enamel for stainless steel or olive oil. Also, do not forget to clean the windows and doors of your oven as they also attract a lot of pizza material.
7.Take your wire brush and clean the conveyor belt and pliers, once the twenty minutes have been expired. When they reach the desired cleaning, rinse them thoroughly and leave them out to dry, then re-install inside the pliers , in their place inside the oven.
8.Now that the oven has been put back together, be sure to clean the control box grille with a wire brush. Never use a liquid detergent; You certainly do not want to short-circuit the electrical components of the pizza oven.

Clean the pizza oven with emptying drawer

There are the counter ovens. If you have one, you can clean it in the same way as their older brothers, but on a much smaller scale. Many of these ovens have removable crumb trays that make the  cleaning  of the pizza oven even easier.

 

Proper care and maintenance can extend the life of pizza ovens. Although it may seem like a horrible chore, taking your time to clean the pizza oven every week and every day will prevent you from having  shell out a new oven on an annual basis. Moreover, it will give your pizzas a great taste, even after multiple uses.

 

How to clean the pizza oven correctly ultima modifica: 2015-10-02T19:30:04+00:00 da rexhina prifti

How to manage a restaurant with bar.

For many full-service restaurants, the bar or restaurant is where customers gather to eat and drink, while wait staff pick up their drinks and cocktails. The set-up of a restaurant bar depends on the size, theme and liquor restaurant license. Some bars are service only, which means that customers do not serve directly; it’s just for the staff to order drinks. Other bars do full service and offer drinks and a limited or complete menu.

The bar can double as a waiting station, where servers can pour their drinks into a fountain or can be strictly limited to staff, with the exception of the barman.

Here are the basic things to check:

Check your Liquor License

Liquor authorizations vary and one license can cover all alcoholic beverages, while others only cover wine and beer. If you are only serving beer and wine, a small bar service is more than enough for your needs. If you are planning on offering super spirits, as well as wine and beer, and are looking to expand your business through bar selling, you need to plan for a full-service bar.

 

Understand how much space you have for a Restaurant Bar

Ideally there should be about two feet of space between bar stools to accommodate. This means that if you want eight seats at the bar, you need an eight-foot bar.

Decide where to put the Bar Restaurant

A bar right at the entrance to a restaurant is able to do the double duty as a waiting room. A bar in the center of a restaurant is easier for staff to access. A bar at the back of a more intimate restaurant, away from the hustle and bustle of the front of the house. Decide which place is best for your bar.

Create the atmosphere with lighting

The lighting in the bar must be thin. Not much because customers otherwise can not read the menu, but certainly not too bright. The recessed lighting and the lighting of the track with dimmer switches allow you to control the light, adjusting it for the time of day.

Take advantage of free gifts

Your wine and beer you can equip them as free goods, such as glasses, decorative mirrors, even those tasteless neon lights that hang in windows. Find out what you can get for free before buying decorative items.

How to manage a restaurant with bar. ultima modifica: 2015-10-01T00:31:42+00:00 da rexhina prifti

How to open a small restaurant.

Small restaurants have many advantages over larger establishments. Small restaurants offer an immediate environment and comfort and are ideal for a concept like a bar or bistro. They require less start-up capital for equipment, less personal maintenance, and cost less in terms of services and maintenance. Even with a small amount of seating, smaller restaurants can still produce substantial profits. Choose the right location for a small restaurant.

No matter how big a restaurant is, if you are thinking of opening, position is one of the most important factors (if not the most important factor) is  to consider. Not every available space is right for a restaurant. A good restaurant location is harder to find . What may look like the perfect place to say is  a brisk pedestrian street in the heart of Downtown that  can turn out to be a real disaster. At other times a place that one could never think of opening a restaurant – like in an old factory in a former industrial park is a success.

 

Planning a small restaurant

Very small dining rooms, offering instant intimacy, can be a bit of a puzzle when it comes to fit in all the necessary pieces. The dining room, no matter what kind of concept you are planning, is the heart of your restaurant. A typical restaurant design dining room includes seating, waiting stations and storage. While it may be tempting to cram more seats into the dining room that is convenient, this only results in poor service, which makes it difficult for staff to maneuver between the tables and difficult for customers to enjoy their meal.

 

The general rule with creating restaurant tables is that each table should be between 24 and 30 inches apart. You can consider restaurants huts as an option pace in your savings dining room. Just like restaurant chairs, cabins available in a variety of shapes, sizes and colors.

 

How to open a small restaurant. ultima modifica: 2015-09-28T19:29:07+00:00 da rexhina prifti