As the days get longer, eating habits take a new turnIt seems that the sun has the power to reawaken interest in our well-being, and this is also reflected in food: we spend more time outdoors, we take (more) care of our health and we want dishes that are not only delicious, but also friends of our body.
There is only one problem, which all restaurant operators should consider: few, very few are willing to compromise with the taste to protect your well-being. We are looking for a sort of perfect mix: satisfaction of the palate, zero guilt and self-care. But this is not simple.
SPRING OPPORTUNITIES FOR RESTAURATEURS AND HOW TO SEIZE THEM
For restaurateurs, spring is an opportunity for growth and must be seized. You must be flexible and ready to change, meeting ever-changing needs. Here are 5 suggestions:
OPENING HOURS
To the extent possible, extending opening hours is a strategy to be evaluated. Land people tend to spend more time away from home: why not offer food solutions even at less conventional times?
EVENTS
Escalate events. Hosting special evenings, outdoor dinners, on-site wine tastings, or culinary events can attract customers who want to experience something different during the season.
EXPERIENCE
Beware of experience. In spring, people look for experiences that go beyond the quality of food and drink. A well-kept terrace, a gazebo (where possible) and, in general, an open-air environment contribute to creating the lively and relaxed atmosphere typical of the season.
MENU
As we will see better later, expanding the menu towards lighter and healthier options is a key move. Introducing dishes rich in seasonal ingredients and with balanced portions can capture the interest of those looking for a cuisine that adapts to the renewed attention to well-being. It is also important to vary the type of offer: along with unique and rich dishes, why not offer seasonal appetizers and light snacks, perhaps to accompany a good glass of wine?
FEEDBACK
To find out what customers want, just ask him. Their feedback, both in person and through digital channels, is essential to understand preferences and expectations, but also to strengthen the bond with them.
BALANCING TASTE, LIGHTNESS AND EXPERIENCE
Let's go back to the previous statement, when we said that restaurateurs must – especially in spring – look for a perfect mix of satisfaction for the palate, which does not create feelings of guilt and helps people take care of themselves.
How to proceed? Initially, it is essential to review the menu by introducing balanced choices, with particular attention to fresh and seasonal ingredients. Going on spring recipes, in other words. As mentioned, then, it is also essential to diversify the offer, presenting not only complete single dishes but also light and satisfying appetizers and snacks for the palate.
We should also talk about portions, but it's a very subjective topic. The theory teaches that offering moderate portions allows customers to enjoy the meal without feeling heavy, but this must be evaluated very carefully, because in spring people consume more energy and therefore, quite simply, they have more appetite. Why not also introduce vegetarian and vegan options? They would allow us to respond to the needs of a more aware clientele, but also to offer lighter and more nutritious alternatives to the “usual” dishes.
HAVE YOU EVER THOUGHT ABOUT PINSA?
What is the connection between pinsa and spring recipes, or rather between pinsa and the pursuit of well-being?
Pinsa has a series of peculiar characteristics that make it ideal to satisfy the needs we have talked about. In fact, we think that introducing it in the 2024 menu could be a good way to win over a clientele interested in mixing taste and lightness. We give you at least 5 reasons:
- Versatility: in addition to being an alternative to pizza, pinsa is excellent as an aperitif, snack, to accompany dinner and even as a dessert.
- Digestibility and lightness: mix of flours, high hydration, low fat and sugar. Pinsa is what people ask for in a “spring” meal.
- It is prepared in 5 minutes, 10 at most.
- It is available in different formats, to meet customer needs.
- AND innovation. It is not as famous and well-known as pizza, and for this reason it intrigues and attracts.
FIVE SPRING RECIPES. WITH PINSA, OF COURSE
Let's imagine now that we want to win over our customer with pinsa. We focus on spring recipes, focusing especially on savoury dishes. Pinsa bases provide us with an ideal mix of taste, lightness and crunchiness, but the seasoning is equally important, if not more.
Us we support the idea of experimentation (without which we would not have created the pinsa), but with balance. For this reason, we suggest that those who are just starting out start with safe dishes that meet the needs of their audience, and then push the creativity accelerator a little harder. Let's start from these 4 hypotheses:
PINSA WITH SEASONAL VEGETABLES AND AVOCADO CREAM
An irresistible mix of seasonal vegetables and a velvety avocado cream. The fresh flavors and contrasting textures do not compromise the lightness, creating a tasty and healthy option.
PINSA MARGHERITA WITH YELLOW CHERRY TOMATOES AND BASIL PESTO
A fresh and lively take on the classic Margherita, it features sweet, succulent yellow cherry tomatoes, accompanied by a lemon basil pesto that adds a note of freshness and vitality.
MEDITERRANEAN PINSA WITH BLACK OLIVES, FETA AND DRIED TOMATOES
A journey through Mediterranean flavors. This pinsa offers a balance between salty ingredients and the sweetness of dried tomatoes: ideal for those looking for a light and very tasty experience.
PINSA CAPRESE WITH BUFFALO MOZZARELLA AND FRESH BASIL
Pinsa becomes a celebration of classic spring/summer flavors. Buffalo mozzarella blends with fresh basil, while sliced tomatoes add flavor.
