Takeaway dishes: how to intercept outdoor consumption and increase orders

The catering market in Europe is massive in size: it is expected to exceed 1 trillion euros in 2026, and then continue to grow with an annual rate around 9% until 2031. Numbers that tell the story of a solid, evolving industry.

The take-away segment plays a central role in this context. Its growth is driven by obvious dynamics: faster pace of life, increased mobility, need for practical solutions that do not sacrifice taste. Takeaway is no longer an additional channel, but a different way of consuming: faster, more flexible, less tied to restaurant time and space.

The take-away opportunity applies year-round, but it becomes even more attractive during warm weather. As the warmer months arrive, outdoor, informal and often impromptu eating occasions, increase significantly. And so a concrete space opens up for those who are able to intercept them.

The real opportunity of outdoor consumption

When it comes to outdoor consumption, thoughts go to the picnic. The image is correct but limiting because it is a sporadic occasion that is handled independently: you cook at home, plan ahead, take everything with you. That is not where the game is played.

Out-of-home consumption is fragmented into a series of moments spread throughout the day and often unplanned. The lunch break that moves from the desk to a bench in the sunshine, the quick lunch between commitments, the informal outdoor aperitif, the leisure time in the park or simply the Desire to eat something outside without going into a club. They are different situations, but with a common trait: they require immediate, practical solutions designed to be consumed anywhere.

However, there is one aspect that should not be underestimated: the customer is no longer satisfied with what he finds. Even in informal and fast-paced settings, he asks Quality, variety, balance and overall satisfaction. For the caterer, it is not simply a matter of satisfying a need; you have to do it well. 

How to do it: improve what's there or build from scratch

There are two possible situations. On the one hand, there are establishments that, already working with take-out (bars, pizzerias by the slice...), intercept these opportunities on a daily basis; on the other hand, there are restaurants and pizzerias that continue to base their model almost exclusively on in-theater consumption, leaving out a growing portion of demand.

1. For those who belong to the first group, the risk is. think you've already done everything. In reality, intercepting demand is not the same as being able to make the best use of it. Takeaway works and generates flows, but it often relies on established propositions, designed more for simplicity and marginality than to respond to these new modes of consumption. Here there is no need to revolutionize everything, but to take a step forward: to understand whether what is sold for convenience can Become an informed choice for the customer. Because that's where the difference is made between serving a need and Who can turn it into continued growth.

2. Those who belong to the second group must realize that they are tapping only part of the demand, and thus is earning less than it could. There is no need to overturn identity and proposal, but you can begin to intercept the need With a dedicated offering, even a small one but well thought out. Because the risk is not so much losing occasional sales as leaving room for others on a terrain that, especially during the warm season, becomes increasingly relevant.
   

In both cases, the point is not takeaway, but to design an offering consistent with this mode of consumption. There is often a need for a change in perspective: Do not sell for outdoor consumption what was born for the table, but think about products and formats that work outside the venue as well.

Pinsa as a takeaway dish: a practical response to outdoor consumption

At this point, the question is: what characteristics should a dish have To satisfy this mode of consumption? Again, the argument doubles depending on the point of view: That of the consumer and that of the restaurateur. 

• For the consumer, we need solutions that are easy to carry and eat anywhere, even without cutlery, and that retain quality and taste even after a few minutes. In addition, there is a growing demand for variety, quality and recognizability: not the “usual sandwich” but something that satisfies and surprises, even in an informal setting.
  
• From the restaurateur's point of view, different needs come into play: easy-to-manage, replicable products with sustainable preparation times and correct margins. All without burdening the kitchen or disrupting the menu, but rather enhancing what already exists.

It is in this balance that the game of outdoor consumption is played. And it is here that solutions such as the Pinsa they find a really interesting space.

Pinsa is perfect for takeout

Pinsa works well Both for those who eat it and for those who propose it. Not for any one reason, but for a set of features that make it perfect for fast, mobile, and often impromptu consumption.

For the consumer, Pinsa is first and foremost. a quality product. For those who are still unfamiliar with it, a rare but possible eventuality, it also represents a different proposition from the usual, capable of intriguing and distinguishing itself from very popular dishes such as pizza.

Added to this is a strong practicality: it is easy to portion, lends itself to both sharing and individual consumption, and requires no special care. It holds up to transport, maintains good quality over time and is suitable for different contexts, from a quick lunch break to an outdoor aperitif.

From the operators' point of view, however, the main advantage is flexibility. Pinsa is easily integrated into existing kitchens, without requiring complex processes or long preparation times. It allows you to work on a standardized basis, maintaining control over quality and costs, while at the same time leaves room for customization of the offering.

The Di Marco offer goes in this direction. The basics are. available both frozen and refrigerated, in different formats and sizes, so as to adapt to different moments of consumption. These range from a whole Pinsa, designed for a full meal (but still easily portioned), to slimmer solutions for street food, such as the Sorriso, practical and immediate.

The result is a product that not only functions in the outdoors, but helps build a winning and easily manageable offer. Nothing, of course, prohibits starting with flours, in case one has both the skills and the tools of the trade. 

How to create a truly effective Pinsa offering (for the outdoors)

There is no need for an endless menu. Indeed, in the consumption of outdoor consumption often works the other way around: few proposals, clear, designed to intercept different needs. The goal is not to impress with quantity, but to cover the main tastes and needs well. 

• A Pinsa thought for those with little time And wants something practical but satisfying. Simple seasonings, balance in flavors, ease of consumption even while walking. It is the natural evolution of the quick sandwich, but with more character and quality.
  
• A gourmet pinsa. Here the bar is raised slightly with more refined ingredients, studied pairings, more attention to presentation. It allows the average receipt to increase without overcomplicating the kitchen.
  
• Light and/or seasonal pinsa. We also see well a cooler proposal, perhaps related to the season, with light ingredients and simple combinations. Perfect for the warmer months and for those looking for something less challenging but still tasty.

This logic makes it possible to build a compact but comprehensive offering, capable of adapting to different contexts and times without increasing complexity in the kitchen.