Breakfast at the bar: what to offer to increasingly demanding customers?

Breakfast can be much more than just a meal that provides fuel to face the challenges of the day. For many, in fact, it is an important convivial moment, a precious opportunity to spend time with loved ones, share thoughts and projects, and nourish not only the body, but also the spirit.

BREAKFAST AT THE BAR, A RITUAL FOR MILLIONS OF PEOPLE

Unfortunately, the frenetic pace of modern life contrasts with the ideal of a home breakfast full of calm, peace and well-being. And for this reason, even if most people prefer the home, Breakfast at the bar has become a daily ritual for millions of people (10.8% of the population, in Italy), regardless of where they live.

Each country has its own traditions in terms of what to eat when you wake up: for example, if in Italy breakfast is sweet and usually light, in Germany it is a little more abundant and usually based on salty foods; coffee, however, is the protagonist in both cases.

Regardless of tradition, the bar is an oasis of comfort where you can satisfy your breakfast cravings without sacrificing your time. Having breakfast at the bar is a typical habit in big cities, where people rely on trusted bartenders to start the day with a quick meal before plunging into the urban chaos.

BREAKFAST AT THE BAR: 3 STEPS TO STAND OUT AND BUILD CUSTOMER LOYALTY

For managers and bartenders, breakfast is the most important moment of the day, the one in which box office receipts are at their peak and competition is fierce. The price lever works up to a certain point, since the average receipt is low and prices tend to align, at least within a certain geographical area.

So, how do you stand out? With the experience offered to the customer.

First of all, you need to prepare an impeccable service, which is far from trivial, also wanting to preserve the right profit margins. Unfortunately, in the morning people do not have time to waste, and a moment that should be calm and relaxing can turn into stress if the waiting becomes excessive. To solve this problem, it is essential to optimize the work, start early (where possible) have the right tools, ensure short waiting times, hire competent staff and offer a courteous and efficient service.

Secondly, it is essential to ensure the right amount of product. Too often at the bar you have to make do with what you have, especially in the morning when demand exceeds supply. Careful management of the latter can make the difference in attracting and satisfying customers.

In the end, quality and innovation play a key role. The offer of bars is often standardized in the various geographical areas, and people tend to always go to the same places more for the quality of the service than the food. In this situation, however, there is a great opportunity for managers, who can immediately position themselves at a higher level than others by raising the quality and focusing on innovation. In fact, all it takes is a pinch of desire and initiative to create something new and fascinating, which can capture attention and build customer loyalty.

BREAKFAST AT THE BAR: WE RECOMMEND THE PINSA

It may seem obvious, of course, but we recommend you offer pinsa for breakfast. At least try it and then evaluate the results. You will see that they will surprise you!

Roman pinsa is a versatile food, and for this reason it goes best with any local taste and tradition. Let's take the example of Italy, where breakfast at the bar is usually based on sweet and light foods. Here, sweet pinsa is an ideal option, which can be prepared in a handful of minutes starting from pre-cooked bases and satisfies the desire for sweetness without weighing you down.

To start, we might suggest a fresh fruit pinsa, a slightly more caloric variant with yogurt and honey, or a great classic: apples and cinnamon. As for portions, just observe the behavior of customers, but start with a small portion and gauge customer interest. It will take you a moment, if necessary, to make it more substantial.

In other geographical areas, such as Germany or, more generally, in northern Europe, tradition tends to prefer salty foods, or at least to give them the same dignity as the sweet ones. Furthermore, breakfast generally provides a more significant caloric intake, in line with the ideal of the most important meal of the day.

The pinsa is perfectly suited to each of these scenarios, supporting both sweet and savoury options. So why not combine a pinsa with Nutella with one with salmon and spreadable cheese? Why not try a variant with eggs and crispy bacon or a classic with seasoned ham? Finally, why not serve a very light tomato and rocket pinsa to start the day with the right energy but without weighing you down? Only knowledge of local tastes and habits can indicate the path to success, but do not forget a bit of healthy experimentation, perhaps mixing (with care) different traditions. It will be fun, and will certainly be appreciated by customers!