The aperitif is a social phenomenon so widespread and loved in Italy that it has given rise to a World Aperitif Day, which is celebrated every year on May 26th. The event is an opportunity to protect and promote the originality of Made in Italy and enhance the rich food and wine heritage of our country. As a ritual, the aperitif represents Italian culture and the passion for socializing, good food and conviviality.
APERITIF AT THE BAR, A RITUAL FOR THE 52% OF ITALIANS
But how many people indulge in a pre-evening aperitif on a regular basis? It's hard to say, but according to FIPE data it would be as many as of 52% of Italians, who in 70% of cases choose their trusted bar. The indication on spending is also interesting: the 86.9% spends on average less than 10 euros while only the 2% spends more than 15 euros.
The fact that 52% of Italians consume aperitifs (at the bar) with a certain consistency is in itself an excellent fact, but it seems destined to increase in the current context, since the pandemic has significantly changed work and relational dynamics. The widespread adoption of working from home or in hybrid mode has in fact only one negative consequence: the reduction of opportunities for meeting and moments of sharing. This has led people to spend hours and sometimes days behind screens to attend virtual meetings, which continue to this day with renewed vigor. As a result, the desire for sociality has grown exponentially, and people are looking for opportunities to get together and share experiences, which translates into a major opportunity for bars and other venues.
IDEAS FOR AN APERITIF AT THE BAR: LET'S REDUCE FRIED FOOD
The FIPE data reveal another significant aspect, namely that most people spends less than 10 euros. Despite the different variations that have arisen over the years, the aperitif remains a quick social moment that precedes dinner, and this pushes the most people towards low-cost options.
Meanwhile, Italians are becoming increasingly attentive to the quality of food and its relationship with health and well-being. This suggests that classic (low cost) aperitifs accompanied by fried and highly processed foods could have a very unpromising future. The evolution of tastes and needs is already pushing towards healthier and more sustainable aperitifs, in line with a growing awareness of food quality.
Putting ourselves in the shoes of someone who runs a bar, like reconcile these two needs, or the low propensity to spend on aperitifs and the search for quality, light and healthy products to accompany the drink or cocktail? Bar owners therefore have the opportunity to expand their business enormously, but they also have to overcome a challenge: give more quality to the customer without reducing your margins. How to do?
PINSA DI MARCO: 5 GOOD REASONS TO OFFER IT TO CUSTOMERS
Marco's Pinsa presents itself as an ideal solution to satisfy the needs of customers and bar owners, who want to offer a quality experience at competitive costs. There are at least five good reasons to propose it to customers:
IT'S GENUINE
The frozen bases of Pinsa Di Marco are the perfect answer to the growing demand for healthy and tasty appetizers. They are made with natural and top-quality ingredients, and are subjected to natural leavening, without the addition of any chemical additives. This is why Pinsa Di Marco is an authentic and healthy option, much better than the usual fried foods.
IT'S ARTISANAL
The artisanal preparation of Pinsa Di Marco guarantees the utmost care in its creation. This translates into a product with an authentic flavor and a unique consistency. Offering artisanal products as an aperitif can distinguish your bar from the competition and attract customers looking for next-level experiences.
NO SKILLS REQUIRED AND CAN BE PREPARED IN 5 MINUTES
The simplicity in preparing Marco's Pinsa is an advantage for bars. It does not require preparation and cooking skills and can be prepared in a few minutes, ensuring efficiency and speed in service.
SEASON IT AS YOU WANT, REDUCING COSTS WITHOUT COMPROMISING QUALITY
A very interesting aspect of pinsa is the possibility of customizing the toppings according to the preferences of the customers. This allows bars to manage the offer in a personalized way: if the customers ask for quality and lightness, it is possible to use healthy and fresh foods while containing costs; if the customers are particularly refined, pinsa can serve as a base for very high quality toppings, which justify a higher price for the aperitif.
IT'S VERY GOOD
In the end, flavor is what matters most, and Marco's Pinsa does not disappoint in terms of taste. Its combination of crunchiness and softness, combined with the quality of the raw materials, makes it irresistible for anyone who wants a satisfying aperitif. And it is also very digestible.
THE SOLUTION FOR THE BEST APERITIF AT THE BAR: HEALTHY AND COMPETITIVE
The Di Marco pinsa is an eclectic solution that satisfies the needs of customers and bar owners who want to offer a competitive and quality aperitif.
Pinsa is a valuable ally in the growth of business and customer loyalty. The product not only expands the aperitif offer, but is capable of differentiating it from the mass (the "usual fried foods" mentioned several times) without weighing on preparation times, skills and costs. It also certainly captures the attention of customers looking for high-quality experiences. For this reason, we recommend you try it.
