Our Pinsa Romana has gained a prominent place among the proposals of Italian catering, and there are more and more operators in the sector who they are considering opening a pinseria, attracted by a modern, differentiating and high-potential format.
But like any entrepreneurial project, building a sustainable and profitable business requires solid theoretical foundations, management skills, awareness of the dynamics of the dining room and kitchen and commercial vision. Training, for yourself and your collaborators, is essential to the success of the initiative. In this article we will explore all the areas that an aspiring entrepreneur must cover to open a successful pinseria.
Management skills and knowledge of regulations
Opening a pinseria means, first of all, starting a business. This implies the ability to deal with aspects that go beyond the quality of the product offered: economic planning, people management, cost control and regulatory compliance are essential elements to ensure stability.
It may not be very complex, but it is still It is essential to have a business plan, with a solid structure of fixed and variable costs and investment forecasting, but without forgetting personnel management: knowing how to build a team, organize shifts and motivate collaborators has a direct impact on the quality of the service offered to customers.
Equally fundamental is knowledge of the regulatory ecosystem in which you operate. The restaurant industry is a highly regulated sector, which requires compliance with health and hygiene regulations (e.g., relating to food handling and storage), urban planning and authorization requirements, labor contracts, waste management, workplace safety, and emergency management. Not knowing these aspects or underestimating them can lead to serious economic and reputational consequences.
Technical skills: essential to stand out
At the basis of a successful project there is certainly the ability to make a pinsa according to the rules of the art, as per the original recipe by Corrado Di Marco.
How to create a flawless pinsa
The quality of the final result depends on how much you master the ingredients and the characteristics of the dough – flour mix, high hydration, long leavening – and how much you are able to replicate the work consistently, every day. There is certainly a procedure to follow, but we must not think that everything is mechanical: having adequate technical knowledge allows you to master the raw materials, to understand their quality and to propose your own interpretation, that is close to the tastes of your target customers.
Choice of fillings and construction of the proposal
Creating a good base is the first step. Those who open a pinseria must know how to build a well-thought-out gastronomic offer, capable of enhancing the pinsa without trivializing it. In this sense, training must also include the choice of fillings, the combinations, the knowledge of seasonal ingredients and the valorization of territorial excellence. The balance between creativity and tradition is a key theme: gourmet recipes, for example, work when they surprise without losing authenticity.
Expand the offer
Alongside the pinsa, it is useful to complete the offer with other products, which must also be made according to the rules of the art: modern quality fried foods, gluten free options, variations such as pan pizza, the Roman shovel or the classic pizza. It's not just about "expanding the menu", but about build an offer that maintains coherence, quality and identity. Here too, the difference is made by technical expertise: frying correctly, balancing the humidity of a pan, serving a crispy shovel requires constantly updated knowledge.
How to ensure the best customer experience
For the success of a business, Product quality and overall experience are pretty much of equal weight. A modern pinseria must offer more than a well-made product: must take care of every aspect of the welcome and service. And this is also achieved through training.
Training the waiting staff does not only mean teaching courtesy. Those who present a pinsa must know its characteristics, explain its value, explain what distinguishes it from a traditional pizza. Must be able to recommend a match, answer customer questions confidently, enhance ingredients and preparations.
Then pay attention to waiting times, order management, intolerances and customer preferences, with listening and relationship skills. A team trained on these aspects is able to build loyalty.
Di Marco and training: an ecosystem to support success
Di Marco is not only synonymous with product quality. The company has always interpreted its role not only as a supplier of the key ingredient of pinsa, but as a partner capable of supporting successful projects.
Over the years, Di Marco has supported its professional clients through numerous demos organized at its premises, training sessions designed to transfer practical skills, technical updates and inspirations. At the same time, it has built a network of collaborations with professionals, specialized companies and training institutions, with the aim of facilitating the development of the knowledge necessary to distinguish one's proposal.
For example, Di Marco is a historical partner of the Original Roman Pinsa Association, which certifies pinserie and pinsaioli guaranteeing a high quality standard faithful to tradition. Likewise, supports the activities of the Pinsa School, a point of reference for technical and practical training on pinsa and similar products, from fried foods to pizza in pala.
These initiatives are part of a broader ecosystem in which Di Marco collaborates with nationally recognized training institutions, contributing to the growth of new professionals in the restaurant industry and promoting a rigorous, current and sustainable pinsa culture.
