The lunch break is a fundamental moment of the working day, both for those looking for a restorative break, both for bars and restaurants. In an increasingly competitive world, they have to face not only very fierce competition, but also increasingly complex and ever-evolving individual needs. The goal, far from trivial, is to offer dishes that meet people's needs protecting (at the same time) the economic sustainability of the business activity.
To understand how to correctly intertwine supply and demand let's see the two points of view then: that of the customer and that of the restaurateur.
CUSTOMER NEEDS: WHAT TO EAT FOR LUNCH BREAK?
During lunch break, people who go to a bar or restaurant usually look for light, tasty and balanced food. There is still half a day of work ahead of them and you can't give in to ultra-caloric and heavy dishes, under penalty of a collapse in productivity.
Bars and restaurants are focusing on offering that provides and recovers energy, but without weighing down. Furthermore, those who eat out of the office have limited time, cannot go too far away (precisely for time reasons) and consider cost as a significant factor, because the expense is repeated several times each week.
THE RESTAURANT OWNER'S NEEDS: WHAT TO OFFER FOR THE LUNCH BREAK?
To respond to customers wondering what to eat during their lunch break (at work), restaurateurs must balance the demand for light and tasty food with the need to offer fast and accessible solutions. Being able to create dishes that are attractive, that are prepared (very) quickly and that are not heavy it's a real challenge.
Competition, as mentioned, is a further element of complexity. Price is an important factor, but not a determining one: the real competitive advantage it is built on the quality of the offer and on the innovative capacity, a factor on which restaurateurs have been focusing a lot in recent years.
LUNCH BREAK, (GENERAL) TIPS FOR BARI AND RESTAURANTS
Given the needs of the customer and the challenges of the professionals, here are some guidelines that, in our opinion, can help you win the lunch break challenge.
A COMPACT MENU THAT CAN BE PREPARED IN 10 MINUTES
If the customers are mostly workers on their lunch break, the menu cannot be endless. It is essential that the dishes are served quickly, in a handful of minutes at most. You must therefore ensure that the staff is efficient, that they know the dishes well and that all the combinations on the menu can leave the kitchen within ten minutes of the order.
FOCUS ON LIGHTNESS
Lightness does not only translate into a feeling of well-being, but also responds to the demand for a quick and quality meal. In reality, there is no strict association between a light dish and speed of preparation, but very often it is so.
CORRECT COMBINATION WITH DRINKS
Creating the right combinations with drinks can enhance the experience. You can offer light and refreshing drinks, preferably non-alcoholic, to complete the meal in a harmonious way. Few people value this aspect, which is actually a very interesting way to differentiate yourself.
MENU CHANGES
Introducing variations to the menu throughout the week keeps customers interested. Daily specials allow you to try new flavors, encouraging customers to return for something new. But beware: Always have some dishes ready evergreen for the more habitual.
LUNCH BREAK: 4 REASONS TO ASK FOR (AND TO OFFER) A PINSA
Pinsa represents a perfect point of contact between the needs of the customer and those of the restaurateur. It is a dish that can give great satisfaction in terms of taste, that is not heavy and that can be shared, in case it is considered "too much" for a lunch break.
But let's take it one step at a time and see why it's a good idea to offer pinsa during your lunch break.
BECAUSE IT'S GOOD AND LIGHT
Let's start with a banal consideration, but we can't help but do it. Pinsa is as good and tasty as pizza and focaccia, but compared to them it is lighter and more digestible because of the mix of flours and the long natural leavening. Of course, the lightness is also given (and above all) by the filling, but there it is up to everyone's common sense: a margherita, a vegetarian or a Mediterranean one certainly do not scare, not even if you have a very busy afternoon ahead of you.
IT'S PREPARED IN 10 MINUTES. NO, LESS
Starting from our pinsa bases, available for catering in multiple versions (classic, single portion, XL…) and also in the Puccia and Sorriso formats, it takes less than 10 minutes to serve the dish, without compromising on quality. Ideal for those who are always in a hurry.
LOW COST
Pinsa is a dish for all budgets, and as mentioned it can be easily shared with colleagues. Although it always depends on the filling, it is very difficult for the cost to be an issue.
INNOVATION FACTOR
This is an aspect that we insist on a lot. As mentioned, bars and restaurants have to face a lot of competition, and innovation can be a determining factor. Pinsa attracts the eye, it is something that, although now rooted in culinary tradition, may not be known by everyone. The novelty effect can give a strong push towards local versus the competition, but in this case – then – it is necessary to raise the level of risk: if you can't go wrong with a margherita pinsa, it is with some particular combination that you conquer the memory of customers. Always taking into account the cost and the simplicity of realization: everything should be ready in 10 minutes.
