Pinsa, spring recipes: what to offer customers

As the days grow longer, eating habits take a new turn. The sun seems to have the power to revive the interest in our well-being, which shows also in food choices: we spend more time outdoors, we take (better) care of our health, and we crave dishes that are not only delicious, but also good for our bodies.

There is one problem, which all restaurant professionals must face: customers don’t want to compromise on taste to preserve their well-being. They seek a kind of perfect mix: palate satisfaction, zero guilt and self-care. But this is not easy.

Spring opportunities for restaurateurs and how to seize them

For restaurateurs, spring is an opportunity for growth that must be embraced. Flexibility and adaptability to change are crucial to serve evolving needs. Here are five suggestions:

Extended Hours

When possible, extending opening hours is a strategy to consider. People tend to spend more time away from home: why not offer food at less conventional hours as well?

Events

Intensify events. Organizing special evenings, outdoor dinners, in-house wine tastings or culinary events can attract customers eager to experience something different during the season.

Experience

Pay attention to the overall experience. In spring, people seek experiences beyond the quality of the food and drink. A well-kept outdoor patio, a gazebo, and a general outdoor setting help create the lively, relaxed atmosphere typical of the season.

As analysed below, expanding the menu toward lighter and healthier options is the key. Introducing dishes rich in seasonal ingredients and balanced portions can capture the interest of those seeking cuisine that fits with the renewed focus on wellness. It is also important to vary the type of offerings: along with rich main 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 them. Their feedback, whether in person or through digital channels, is key to understanding preferences and expectations, but also to strengthening the bond with them.

Balancing taste, lightness and experience

Let's go back to the challenge that restaurateurs face - especially in the spring - , to find a perfect mix of palate satisfaction that does not create guilt and helps people take care of themselves.

How to do that? Initially, it is essential to review the menu by introducing balanced choices, with a focus on fresh, seasonal ingredients. That is, focus on spring recipes. Then, it is also essential to diversify the offerings, presenting not only main dishes but also light and palate-satisfying appetizers and snacks.

One should also talk about portions, but this is a very subjective issue. In theory, offering moderate portions allows customers to enjoy the meal without feeling weighed down, but this needs to be evaluated very carefully, because in spring people consume more energy and therefore have more appetite. Moreover, why not introduce vegetarian and vegan options? They would make it possible to meet the needs of a more conscious 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 quest for wellness?

Pinsa has distinctive characteristics that make it ideal for meeting the needs we have been discussing.

Indeed, introducing it on the 2024 menu could be an effective way to win over a clientele interested in combining taste and lightness. Here are five reasons:

Versatility: besides being an alternative to pizza, pinsa is great as appetizer, dinner accompaniment, and even as dessert.
Digestibility and lightness: mix of flours, high hydration, low fat and sugar. Pinsa is what people want from a "spring" meal.
Ready in 5 minutes, 10 at most.
It is available in different sizes, to accommodate the needs of customers.
It is innovation. It is not as famous and well-known as pizza, which is why it intrigues and attracts.
Five spring recipes. With pinsa, of course

Imagine now how to win over customers with pinsa. Let’s focus on spring recipes, especially on the savoury ones. Pinsa bases provide us with an ideal mix of flavour, lightness, and crispness, but the seasoning is equally important, if not more so.

We support the idea of experimentation (without which we would not have created pinsa), but with balance. Therefore, we suggest starting with safe dishes that meet the needs of your customers, and then push a little harder on the creativity accelerator. Let's start with these 4 ideas:

Pinsa with seasonal vegetables and avocado crema

An irresistible mix of seasonal vegetables and a velvety avocado cream. The fresh flavours, contrasting textures and the lightness create a flavourful and healthy option.

Pinsa Margherita with yellow cherry tomatoes and basil pesto

A fresh and lively interpretation of the classic Margherita, it features sweet and succulent yellow cherry tomatoes accompanied by a lemon basil pesto that adds a hint of freshness and vitality.

Pinsa Mediterranea with black olives, feta and sun-dried tomatoes

A journey into Mediterranean flavours. This pinsa offers a balance between savoury ingredients and the sweetness of sun-dried tomatoes: ideal for those seeking a light and very flavourful experience.

Pinsa Caprese with buffalo mozzarella and fresh basil

Pinsa becomes a celebration of classic spring/summer flavours. Buffalo mozzarella cheese blends with fresh basil, while sliced tomatoes add flavour.