Naval Catering

When it comes to catering, we mean a real commercial sector that concerns the production and distribution of meals for customers, as well as also the automatic distribution.

In this context, the companies that operate are different: restaurants, school or hospital canteens, catering companies and companies that manage the distribution of drinks and food through vending machines.

The catering sector has found wide development thanks to the needs rising from the world of work, or the study and the tourism sector.

In fact, the habits of people who tend to eat meals outside the home and have less and less time are constantly evolving, so that the restaurant, in addition to the traditional type, is evolving towards new forms that meet the needs of its customers.

One sector in particular

It’s time to delve into a specific branch of naval catering.

This is a sector of a long tradition, which is expressed according to a classical system. Or traveling and staying for several days on a ship, at sea, here it is as if you lived on land, so there are restaurants that prepare daily dishes, diversifying the type of cuisine and the type of offer, that is, more dishes rich and expensive to the simpler and cheaper ones, just to meet the possibilities of every passenger.

Furthermore, this system also brinks from the fact that there is not the possibility and the space to conserve considerable and different quantities of food; precisely from this we mean it as a traditional method.

In the naval restoration the foods undergo all those that are in  the working processes, in  the sector way: therefore from the phase of supply, storage, processing, to the presentation of the dishes in the various possible recipes.

Cruise ships are the emblem of this form of catering, which with the increasing trend from the tourism point of view, has acquired a certain level of business.

What it means to cook on ships

In the naval restoration it is necessary to consider that for the numbers of the dishes prepared every day, therefore both for the supply of the raw materials and in the different stages of processing, it is necessary to pay great attention to the hygiene rules.

It is considered that on average in a cruise ship there are about 5000 people between passengers and crew, so a real small city.

This means that the kitchens work 24 hours a day. Hygiene is important because in the case of an intestinal infection, considering all the people present, what serious consequences could it have?

Therefore we must organize the dispensations well for a good preservation of food; furthermore, fresh items such as fruits and vegetables are often purchased from time to time in the various stages during the journey.

The rule is that every type of food is stored in an environment isolated from others so as to avoid any possibility of contamination.

Even the kitchens have a division for departments based on the type of food that is prepared, whether hot or cold dishes, desserts or bakery stuff.

Also for the washing of dishes there are specific and separate areas always to ensure maximum hygiene.

A sector that of the naval restoration that has the well defined and most organized working standards to allow in environments like the ships, to be effective, fast and guarantee every form of security and trust to all the people that for a determined period are present on board.

Conclusions

A complex work that must be perfectly organized, that of the naval restoration, where the high numbers of prepared foods, need a management and organization that can not be developed on board, but from the ground.

On board the ships are performed only under the supervision of the chefs and those who take care of the service, but it is on the ground that the menus suitable for each season are tested and designed, and  from the indications that are sent to board for preparing dishes.

To make this type of service so functional, the presence of companies dealing with naval supplies is important, supporting large and large catering and restaurants activities.

Naval Catering ultima modifica: 2018-08-30T22:26:58+00:00 da rexhina prifti

Used Equipment for used restaurant

Equipment for used restaurants

One of the working sectors that still defends itself in Italy is certainly restaurant. In fact, despite the economic crisis, which is still putting our country in serious trouble, many entrepreneurs decide to invest in the catering sector, as the Italian culinary tradition is still very strong and involves many people.

It certainly can not be said that an Italian eats to eat as it happens in other countries, in which there is not the same interest and the same passion for cooking and food. Eating out or organizing lunches and dinners in one’s home is always a moment of friendship and intimacy.

For this reason, those who decide to start their own business, focus on it  without delay, because they have the full knowledge that if they can act in the right way, they can have a lot of satisfaction both from the point of view of turnover and as regards the feedback and the affection of clients.

One of the most important things to offer a quality service and to be considered a credible local is surely linked to the furniture and used equipment, which must be chosen carefully and with criteria, as being superficial on this aspect is a serious mistake, that the owner of a restaurant business will pay in the long and medium term.

Obviously when we talk about food we do not refer only to a classic restaurant, but also to a pizzeria, a rotisserie, a bar or a pub. Each restaurant business is different from the others and needs different equipment based on what it will offer its customers.

In this article we will try to give a brief overview of the various catering activities and the various equipment used, in order to give a general idea to those who are preparing to undertake a professional adventure in this sector.

Catering equipment: what you need for a bar

One of the places most frequented by people to refresh and stay in company is definitely the bar. Unlike what someone may think, this type of room requires the purchase of many equipment to be able to offer a complete service.

Obviously you can not disregard the coffee machine, along with the coffee grinder. Two other very fashionable and therefore very important tools are the centrifuge and the blender which are used to make various things such as smoothies, milkshakes and sauces for aperitifs.

Then we have the refrigerated display case useful for exposing pastries and brioche and the citrus juicer to make the very popular juices for breakfast and the cold coffee grinder, drinks and cocktails.

Finally we have two other tools that are not used by all bars, as it depends on the type of offer you want to offer to customers and for this reason we do not consider them indispensable: it is the cast iron cooking plate, usually used for hamburgers and the induction plate.

Equipment for catering: the pizzeria

One of the most important catering activities in Italy is definitely the pizzeria. The reason is very simple: the pizza is born in Italy and is one of the most popular foods in our country, but also abroad is one of the most famous Italian dishes with pasta.

The equipment necessary for a pizzeria are   many, but we will only list the essential ones, because to name them all would be really difficult. First of all we have the oven which is usually wood-burning and can be of various types, although some for various reasons some owners may decide to use the gas or electric oven, but it is very rare as an option.

Then we have the mixer and the fryer, fundamental elements for the quality of the product, and therefore must be chosen with care and attention. Other important tools are: a) Marble worktop; b) Basin; c) Cells and refrigerators; d) Dishwasher; e) bathroom.

Obviously in addition to these tools it  take care of the furniture and must follow all the rules of hygiene, provided by law, scrupulous and careful.

Important equipment for a restaurant

We are talking about the furnishing and equipment needed for a restaurant. .

Speaking of furniture  can not fail to mention the tables, which must be chosen carefully and according to the type of restaurant that  the one has, with maximum attention to the optimization of space, as we said in a previous article.

The most cared environment must be  the kitchen which, in addition to respect the hygiene rules, must have all the necessary equipment. In general, stainless steel is chosen for convenience but it is obviously not mandatory, while the various utensils (crockery, pots and trays) must be made of suitable material.

Finally, the cash register is very important for a tax issue, as is a management software for catering, which is very important for the optimization of work processes and from this point of view Ristomanager certainly represents excellence in its sector.

Used Equipment for used restaurant ultima modifica: 2018-07-29T22:50:44+00:00 da rexhina prifti

The best 10 restaurants in Emilia Romagna

Emilia Romagna, a region known for its kilometer beaches crowded with tourists, but also important for its local cuisine, at the forefront of national gastronomy for the variety and goodness of tasty and generously seasoned dishes.

The strong point of the local cuisine is egg pasta. We find the tagliatelle, often seasoned with Bolognese meat and tomato sauce, baked lasagna, and among the most important are the tortellini, traditionally served in meat broth or with cream. There are also tortelloni stuffed with sausage products such as mortadella or prosciutto, together with eggs, Parmigiano Reggiano and nutmeg or with ricotta and spinach.

Among the main courses we rediscover the “Bolognese cutlet”, the “Falda Vicentina”, prepared with horse meat and the “stewed beef”, flavored with spices, prepared with horse meat and donkey. Along the Po, however, the consumption   is very widespread, with which the soup is prepared: typical dish of Comacchio, where eels are cooked with onion, celery, carrot, tomatoes, grated lemon rind and vinegar. No oil is added because the fish, in cooking, releases its fat.

Emilia Romagna is one of the largest producers of cured meats. Among the best known are the “mortadella dii Bologna”, the “mortadella di Modena”, the “culatello”, the “shoulder of San Secondo”, the “zamponi” and the “cotechini” of Modena.

Defined as the “King of Cheeses”, Parmigiano Reggiano is known throughout the world and used in the dishes of various Italian regions, as well as that of Emilia. In the province of Vicenza are produced the Grana Padano and the Provolone Val Padana. Less famous are: the squacquerone, cream cheese often used in the Piadina seasoning, casatella and caciotta di Castel San Pietro Terme.

The Romagna Piadina is a must, a primordial food that dates back to the Italic populations, prepared with wheat flour, lard and olive oil, yeast, salt and water, cooked on a terracotta dish, called “Teglia”, but today more commonly prepared metal plates or refractory stone slabs. It can be eaten as a substitute for bread. Very often it is folded in two and stuffed in various ways, both sweet and salty.


The Balsamic Vinegar of Modena, registered as a DOP brand since 2000, is a traditional condiment of Emilian cuisine, produced with cooked grape have been  fermented, acetified and then aged for at least twelve years.

Among the desserts, rich in almonds, honey and spices, the most important are: the Certosino, the Bologna rice cake, the Barozzi cake, the frappe, the castagnole, the donuts and the Reggiano biscione.

Ferrarese bread is very well known, with a characteristic shape formed by two strands of twisted dough. With chestnut flour, on the other hand, the “mistochine” are prepared both in the sweet version with raisins and as an accompaniment base.

Among the best restaurants where you can taste the typical dishes of the Romagna tradition, we have selected 10, among which we find:

The “Magnolia” of Cesenatico with two Michelin stars, led by Alberto Faccani. A place where tradition meets creativity and cuisine meets art.


The “San Domenico” of Imola, founded in 1970 by Matre Morini and the Director Marcatilli. With Chef Valentino Marcatilli, today he is famous for the “65 ° Egg in ravioli San Domenico”, prepared with malga butter, sweet Parmigiano and white truffle.
The “Marconi” restaurant, led by the Mazzucchelli brothers, aims to satisfy those who want to taste  and its excellence. The kitchen is simple, made of what  the courtyard, the vegetable garden, the henhouse, the fields and the woods offer.
The “Zanzara” of Ferrara, a place where you can taste fish and game, with a lot of attention to raw materials and cooking techniques.
The “Capanna di Eraclio”, located between the mists of the lower Ferrarese area, near the sea. Historical place grown around the Sorcini family’s passion.
The restaurant “Strada Facendo” in Modena has Chef Emilio Barbieri, who tries to convey the aromas and aromas of his adolescence in a modern way.

The “Erba del Re” of Modena, with menus created by the Chef Luca Marchini, who experiences a vision of personal and profound cuisine.
In Parma we find the “Parizzi” Restaurant with a history of 70 years, led by Chef Marco Parizzi, has a Michelin star since 1980.
The “Antica Corte Pallavicina”, located in a large historic Parma farm, with a dairy and wine and salami cellars dating back to the 14th century.
At the “Gastronomic Clinic”, the cuisine is linked to the Emilian tradition. Rich with carts that celebrate the triumph of appetizers divided between meats and vegetables. Wide range of homemade pasta and a wide selection of meats for main courses.


You just have to take a trip to this wonderful land to discover and taste all its excellent flavors.

The best 10 restaurants in Emilia Romagna ultima modifica: 2018-07-14T13:04:08+00:00 da rexhina prifti

Top 10 Trattorie And restaurant in Veneto


Intense and delicate flavours are the bases of cuisine of Veneto, they find their roots in the history of the region and in their geographical characteristics. The main food that characterize traditional Veneto’s dishes are rice, polenta, and baccalà.

The rice comes from the Arabic regions with whom Venetian Republic had some commercial routes. In 1500 people started growing “Vialone” rice in the Verona plain, now it’s a protected designation of origin product (IGP) with a characteristic taste which came out from the alkaline field where it is grown. Among rice dishes we find “Risi e Bisi” and “Risi e Fegadini”.

Polenta is, over all, the most representative dish of Veneto, it’s the symbol of its people’s traditions. His colour is yellow because it is made of mais farina that reach this region thanks to commercial trades. There is another type of polenta, it’s colour is white, it is typical of regions such as Polesine and the area between Padova and Venezia. The “Tajer di Legno”, it’s a traditional cutting board where people use to chill the polenta because it absorb humidity and retain heat.

Baccala comes from the northern Italian seas. The “Baccalà alla Vicentina” can be cooked in different ways, you can use milk or potatoes, but the only thing that can’t be changed is cooking time of almost 2 hours.

Another product that comes from Veneto’s cuisine is radicchio: the typical violet vegetable that a lot of people appreciates for its slightly bitter flavour that comes from Treviso. This product is a protected designation of origin one too.

The only type of pasta that is surely a part of Veneto’s traditions is “Bigoli”, thick spaghetti made with the help of a manually operated press.

We shouldn’t forget about traditional dishes such as “sarde in soar”, fried fish seasoned with raisin, vinegar, pine nut and roasted onions; or “oca in onto”, meat marinated in garlic, oil, rosemary, salt and pepper.
As regards desserts, we have to mention “Zaletti alla Veneziana”, whose name recalls the colour of the farina used to make the dish or the shape of the chicken created with the pasta. Another well known dessert are “Golosessi” skewers, prepared with dry figs, walnuts and apricots coated with caramelized sugar pierced one by one in little wood sticks.

Cuisine of Veneto can be tasted only in Veneto, where is granted genuineness and uniqueness.

Among the different products of this region, one of the most important, is wine. The most valuable are “Amarone”, “Bardolino”, “Valpicella”and “Soave”.

Veneto not only has excellent wines but also delicious and precious “spumanti” such as “Prosecco di Valdobbiadene”, and in particular the “Cartizze”.

Last but not least, important is the production of “grappe”, grapes distillate made following the old recipes, that reached high quality standards and that are sold all over the world.

Talking about places where you can taste different traditional food, we suggest you 10 restaurants that we consider among the best in the region.

Le “Calandre” located in Rubano, believes in Ajamo’s brothers, respectively chef and sommelier. The last one manages with skills the wine cellar that is always resupplied with the best Italian and French wines.


The “Desco”, located in the heart of Verona in an ancient building. It was founded and it is managed by Elia Rizzo and his family.

The “Peca”, located in Vicenza, whose name means in Vicenza dialect: foot-print. It is managed by Portinari’s brothers, their menu goes from handmade pasta, to fish and meat.

The “Perbellini” restaurant has a refined cuisine, where flavours and high quality raw materials are for the chef like colours for an artist. The precious wines of Perbellini’s Family completely accomplish the dishes.

The “ Antica Osteria Cera” located in Lughetto, possesses two michelin stars. In this restaurant those who loves straight fish will find the gratification which came out from the traditional recipes based on the high quality of the food.


The “Locanda San Lorenzo” is located in Belluno province, it was founded at the beginning of 900’ by Osvaldo dal Farra. It is managed by chef Renzo and his young and talented crew with whom the restaurant received a Michelin star. In the wine cellar there are around 800 of the best labeled wines that comes from all over the world.

The “Al Capriolo” restaurant possesses one Michelin star. Here you can find first quality products, finesse in the preparation of various recipes , stand out flavours and consistency in dishes.


The “Aga” restaurant is located in San Vito di Cadore where you can find art, avant-garde, and originality. Few tables in the building means that the customers will be delight with sophisticated dishes.

The “Feva” restaurant, boasts a cuisine that respect the area and that is influenced by seasons. It revaluate poor foods and traditional recipes. Here you can find the mastery of wine world as well as the art and the elegance is waiting on the tables.

The “ Ridotto Restaurant” is a small gourmet restaurant with only 9 tables. It was born in 2006 thanks to the passion of chef Gianni Bonaccorsi. The cuisine that they offers is grounded to earth and sea products. The dishes in the menu change according to the season.

The only thing to do right now is to  choose  where to go according your taste . We are sure that no one of this restaurant will disappoint you.

Top 10 Trattorie And restaurant in Veneto ultima modifica: 2018-07-11T15:34:18+00:00 da admin

What is public catering with direct administration

One of the most important working sectors, as well as it is  discussed, is certainly that of catering. There are many people who dream to  work  or invest as entrepreneurs in this field.

So knowing what is public catering with direct administration, can become essential for those who have an interest in this world so fascinating but different.

It is no coincidence that many people, when they decide to start a business by opening a bar or anything that providesthe administration of food and drink, begin a specialized training course that teaches them everything you need to know on the subject .

These courses are called Sab, but in the past they were called REC courses (Trade Retailers Register). These training courses are sought in all regions but involve different costs, conditions and activities. They deal with various subjects, from the legislative to the hygienic ones.

In addition, catering techniques, occupational safety regulations and all marketing strategies  are related to this world  that those ones are treated. Obviously they must be organized only by certified bodies and they  have all the requisites required by the regions to which they belong.

In the next paragraph we will go to see who is obliged to do them and which parameters must be respected to avoid them and then we will understand together with precision what is public catering with direct administration.

When food and drink courses are required

As we said before who decides to get involved in the field of catering and in an activity that provides for the supply of food and drinks, will have the obligation to inform themselves about the Sab courses organized by his region. But there are some exceptions, which allow avoiding the attendance of these courses.

In fact, in the case in which the person in question has matured in the last 5 years professional experience in companies and or activities that provide for the administration of food and beverages, will be exempted from the obligation to enroll and attend the course.

The same is valid if you have a university degree or a high school diploma or a three year course, which are related to the activity in question. Finally, this rule applies to those registered in the register of exhibitors.

An important thing to remember is that those who have the obligation to attend a Sab course, in order to be qualified for the profession, will have to overcome it with positive results, respecting the rules of minimum time of attendance at lessons and passing a final exam.

There are some institutions that offer these courses online, which as we know have the advantage of allowing the student not to move  physically .

But you have to be careful to check if, the institutions that propose it, have all the necessary certifications and requirements to issue the certificate that the student needs for their training.

Administration to the public of food and beverages: so it is

The type of trade related to the distribution and consumption of food products in a room or in open spaces for the public is defined as the public administration of food and beverages. The definition is the same even if we talk about vending machines.

A determining element of the concept of administration is the presence inside the premises of employees and staff to serve the tables.

In the event that there is the absence of employees and there is not even a table service, we can no longer talk about administration: an example in this sense can be to buy something in a shop or in a supermarket.

But in this list we can also include the purchase in a homemade ice cream parlor or in a rotisserie or kebaberia.

In these situations we can talk about retail business because the product is purchased and paid in cash, without any other service.

Features administration exercises

There are many characteristics and requirements that distinguish the administration exercises. First of all, as far as their allocation is concerned, there are no limits, although it will obviously be necessary to follow the municipal regulations.

They must also have the peculiarity of being supervised and comply with the ministerial decree of December 92, which establishes the criteria for monitoring the premises used for public establishments for the supply of food and beverages.

These criteria are diversified according to whether we speak of premises open to all or just a niche of people. The food administration exercises defined by a single typology must also be followed by careful sanitary precautions, in order not to incur fines.

These exercises also have the power and the ability to sell takeaway food and drinks that sell without any particular authorization. Finally, we recall that there are no laws that prevent the joint exercise of different productive activities among themselves, even if they are managed by different owners.

However, some industry regulations, such as the provisions on monitoring, make the operation absolutely impossible.

What is public catering with direct administration ultima modifica: 2018-06-29T23:14:26+00:00 da rexhina prifti

The profession of pizza maker: interview with Roberto Gallo

There is no doubt that in Italy, in spite of the terrible economic crisis, there is only one sector that continues to operate and to give professional possibilities, the kitchen and the catering sector. Our kitchen is still one of the most appreciated in the world and certainly the dishes that still stimulates the imagination of those who love Italian food, is definitely pizza.

Thanks also to successful television programs, many people cultivate the dream of establishing themselves professionally in the kitchen and the job of the pizza maker in this sense is one of the most popular in this historical period.

We meet Roberto Gallo, a 26-year-old boy, who managed to achieve his dream of being a pizza chef, and who accepted to answer some questions for readers of Ristomanager.

Hi Roberto, tell us something about yourself and your passion for pizza.

Hello everyone, my name is Roberto Gallo, I am 26 years old and I was born in Chieri, in the province of Turin. The passion for pizza was born in a concrete way about 8 years ago, when my brother, also a pizza chef, offered to help me in the oven where he worked. Since then I have never ceased to love this work, which for me is not just a profession for gain, but a real vocation.

Please note that my family of Calabrian origin has worked for many years in the catering world. In fact, my brother and my father are pizza chefs, my mother and my sister are cooks!

Before starting to work did you attend a course, a school or did you have a teacher who taught you the job of the pizza chef?

My training took place directly on the field thanks to my brother who allowed me to work with him and he taught me many things. Subsequently, and to be precise 2 years ago, I met Enzo Cacialli. He is a Neapolitan pizza maker and is the owner of a pizzeria in historic Naples, which is called Antica pizzeria O Presidente.

I will never stop thanking him because he taught me all the secrets of the trade and encouraged me on my journey. He is a great master of Neapolitan pizza and I took his place in the pizzeria, where I work right now, the Ristorante pizzeria Emporio, in Rondissone, province of Turin.

Often we take  the best flours to use for pizzas and I wanted to ask you what you use and how important

is the quality of raw materials to you.

I think every pizza maker has to use the flours he thinks best for the kind of service that the place he works with wants to offer his customers. I personally use only flour from the Caputo mill, with red Caputo and type 1 mixes.

I love this flour because it is ground to stone and this aspect is a guarantee from the point of view of quality, because, unlike mechanical grinding, it does not lose nutrients to the grain.

Obviously the quality of the raw materials is fundamental for the success of the product. I do not like those who work in that way. I think it is necessary that a good pizzaiolo know how to create the right alchemy between the dough and the ingredients.

Do you have a dream in the drawer? And can you greet Ristomanager readers?

My dream is to participate in the world championship of pizza and maybe to win it! In general my goal is to continue to evolve in my work and to grow my passion for pizza to many people.

Greetings to all readers of Ristomanager and I hope in the future to discuss with you on all aspects of this extraordinary dish!

The profession of pizza maker: interview with Roberto Gallo ultima modifica: 2018-04-19T23:47:26+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

Some annoying problems in running a restaurant

Among the most widespread entrepreneurial activities in our country, it is easy to imagine that the most numerous are those  dedicated to Food & Beverage. Less easy is finding that local that has achieved success and has been able to maintain it over the years.

Speaking for  the management of a restaurant, in fact, there are many errors and problems that are commonly encountered. Moreover, it is often believed to be rather acting in the interest of one’s own business. Do we give an example?

Problem # 1: A menu for all tastes, is it OK or not?

No. To present a menu of pages and pages, with dishes that are meant to satisfy the taste of any customer, sit at the table, it’s wrong. Or anyway, we need to differentiate. This solution could work, even if relatively, in a purely tourist destination; there it will be possible to find the customer who wants the hamburger and what the sushi wants, and to think to satisfy them both.

The trend of recent times shows, however, that in order to retain customer loyalty, it is better to specialize on a particular proposal (whether it is sea food, traditional local recipes, mountain dishes and so on); customers, tourists included, are often demanding, looking for excellence or typicality; better to be experts in that proposal that with so many dishes to choose from and mediocre in quality. It also goes to the identity of the place, so …

Problem n.2: having an “anonymous” place

When managing a restaurant, remember that the eye wants its part. Therefore, as well as good food, to retain the customer must be welcomed in an environment that has its own character. The decoration, the details, the colors, are important to create the right atmosphere that accompanies your dishes, and they must be in line with your proposal. Creating an inhospitable environment can drive away the customer as much as finding a hair on the plate.

Problem # 3: … and the competition?

As already mentioned, the premises like (restaurants, pizzerias, pubs) are many and one can not fail to take into account their presence and offer. Monitoring competition, on the other hand, serves on several fronts: see what works or what does not in your sector; what are their strengths or weaknesses, and therefore how to improve their service, and so on.

It also serves to stay alert and never gain excessive security about your business. Being sure to have reached a certain standard, it ends up limiting the initiatives (activities, improvements, marketing strategies etc.) and making the business run aground.

Problem # 4: how can I keep up with the times?

Keeping up with the times today, in managing a restaurant, also means being social. It should not be overlooked that part of marketing that binds, in fact, to digital tools.

It also means using support technologies in the management of your premises: there are software that can manage reservations, keep the warehouse under control and much more, speeding up and automating some processes. The use of these technologies, which in fact simplify the work of restaurateurs and others, improves the quality of service in terms of speed and accuracy. As? Do you think you can do everything yourself?

Problem # 5: Are you the business owner or is it the business you own?

In managing a restaurant, the owner often feels compelled to perform an endless series of tasks on his own. We find it so to welcome customers, take orders, check the kitchen, prepare the bill, give change to the checkout, check the goods and much more. This is also a management error: an overload of work and responsibility that damages the quality of the relationship with customers and with those who work with you.

Learn to delegate and enjoy your time and the fruits of your work more. Choose competent staff and make use of technology help.

A suggestion? Discover the advantages of RISTOMANAGER, the perfect management software for every restaurant owner. Download the trial version for free. Find it here
https://ristomanager.it/scarica.html

Some annoying problems in running a restaurant ultima modifica: 2015-10-19T00:18:05+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