In the ultra-competitive restaurant market, and in particular in the pizza market, it is essential vary the menu to stand out from competitors and retain customers. Adding pinsa to your menu therefore seems to be a good idea to keep customer satisfaction high and to attract all that segment of curious people who want to understand first-hand the differences between pizza and pinsa.
WHY ADD PINSA ROMANA TO YOUR MENU
Let's now go into more detail and, putting ourselves in the shoes of a restaurateur, try to understand why Roman pinsa should be introduced into its menu, regardless of the type of venue and the offer proposed. It is not true, and we want to underline this right away, that the pinsa functions only in pizzerias and pinserias. Its versatility allows restaurateurs to make it a successful proposition. Let's look at three hypotheses:
APPETIZERS
The pinsa It can be a high quality appetizer, and this is compatible with any proposal, typology and level of venue. The pinsa can be handcrafted starting from the flour mix and then cut into small bites, with which you can experiment with a wide range of seasonings.
MAIN COURSE
Pinsa can be the star of the meal. Attraction is created above all with innovation and creativity. As is well known, Pinsa Romana has characteristics of lightness, digestibility and crunchiness, but to attract those who do not know it, it needs to be propose something new and, perhaps, outside the box. It is good to know that pinsa can be customized with infinite ingredients, allowing restaurateurs to create combinations perfectly in line with the identity of the restaurant and the cuisine offered.
SWEET
Pinsa can be a dessert exquisite. In fact, it may be the dessert that customers have never tasted. Taste and lightness are important stimuli, but here too do not underestimate originality.
THE ADVANTAGES OF PINSA ROMANANA FOR RESTAURATEURS
Introducing pinsa to the menu offers undoubted benefits. In particular, it is an opportunity to enrich the offer and stand out from increasingly fierce competition.
- Diversification
The pinsa market has been growing strongly for several years, but that would be excessive compare it to that of pizza, especially in Italy.
The limit of pizza, at least in most cases, is its standardization: in pizzerias, the customer expects a very specific dish, with certain distinctive characteristics. Pinsa Romana is less known, and for this reason it allows you to experiment: adding it to your menu (without eliminating traditional pizzas) is a way to stand out from competitors with minimal expense, since pizza and pinsa obviously share the tools and a good part of the procedures.
- Meet all your dietary needs and choices
Maybe your restaurant is having trouble satisfying those follows a vegan diet or vegetarian. Or it does not have dishes dedicated to those who suffer from gluten intolerance. In the first case, pinsa is the perfect solution to meet every food choice; in the second, the availability of specific gluten-free bases (GLUTEN ARTICLE LINK) represents a perfect solution.
- Increased customer satisfaction
The market is clear: The consumer likes pinsa. Introducing it into already successful menus can only strengthen them, acting positively on satisfaction, and therefore on customer loyalty.
HOW TO BEST INTEGRATE PINSA ROMANA IN YOUR MENU
Introducing pinsa into the restaurant's offering requires planning and a series of phases that we could define as “executive”.
- Planning
Planning aims to answer the question “How do I integrate pinsa into my offering and menu?”. While it is possible, and often desirable, simply add the pinsa to your proposal, the value is obtained by creating a real integration. This means thinking about how the pinsa can blend with existing dishes, creating synergy between menu elements.
Different modalities can be considered, for example using pinsa as an accompaniment or as an appetizer to stimulate the appetite of customers. In addition, pinsa can act as a side dish in particularly elaborate dishes, adding a touch of originality and making the experience richer and more complete. Of course, integration requires knowledge of customer preferences and the creative potential of your cuisine.
- Staff training
If you want to start directly from the raw materials (flour mix), the preparation of the pinsa requires specific skills, which cannot be improvised. Make sure to train the staff on the correct management of ingredients, on the dough, hydration and the leavening process. Precision and attention to detail are essential to achieve an optimal result. - Flours or bases?
As anticipated, restaurateurs can decide to make the Pinsa Romana entirely by hand, or opt for the pre-cooked and blast chilled artisan bases. There are also bases for those who suffer from gluten intolerance.
- Recipe Choice: Focus on Innovation
We finally get to the fun part. Use your imagination and read articles, like this, which offer creative ideas and tips for preparing pinsa.
It is always useful to start from some existing recipe to avoid gross errors, but then the best is achieved with imagination, creativity and experimentation. Try different combinations of seasonings and ingredients to create unique and satisfying recipes, with the recommendation to align them with the restaurant's proposal: once again, integrate it's better than add.
