In Italy, catering is a strategic sector, as well as being the second largest in Europe after the Spanish one. The sector, hit hard by both the Covid emergency and the consequences of the Russian-Ukrainian war, is evolving rather rapidly to accommodate new needs and consumption methods: the most recent data from FIPE in fact, they have predicted for 2023 a growth of the bar segment of 8.1%, of Street Food of 5.6% and of classic catering of +5%. All this within a framework that, however, still records difficulties compared to the pre-covid era.
CATERING AND THE CHRONIC SHORTAGE OF SKILLS
To remain relevant in a very challenging sector such as the restaurant industry, it is necessary to follow new trends and, above all, to be able to innovate both in terms of offerings and methods of use.
However, there is a problem, and it is not a small thing. The catering industry is experiencing a very widespread problem of skills shortage. According to the Report 2023 of the Catering Observatory, the 50% of restaurateurs has to do with a chronic shortage of cooks and waiters, a phenomenon that becomes difficult to manage especially as the summer season approaches – every year: in 2023, in fact, approximately 100 people were missing from the roll call 150,000 professionals.
PINSA ROMAN BASE: THE SOLUTION FOR BARS AND RESTAURANTS
Far from being able to solve all the problems of the restaurant industry, we are sure that our Roman pinsa bases can be a great opportunity for bars, restaurants and pizzerias. There are two main fronts: innovation and, precisely, the low demand for skillsLet's look at them in detail, but focusing in particular on the latter.
THE PINSA ROMANA BASE DOES NOT REQUIRE ANY SKILLS
The Roman pinsa base is an opportunity for bars and restaurants because it does not require special skills to be prepared and served with satisfaction.
Creating high-quality baked goods requires skills specialized in dough preparation and cooking, as well as the use of professional ovens. For restaurateurs, deciding to add pizza to their traditional cuisine menu means having to revolutionize your premises, buy a suitable oven, comply with all the regulations in place, find and hire competent professionals. The biggest risk, despite everything, is to fall on this last point.
The Di Marco Roman pinsa bases are available in frozen, fresh or ambient versions. In this way, they fully preserve their nutritional values, the craftsmanship and the authentic taste of the pinsa, but they do not force bars and restaurants to make courageous investments, especially in difficult times like the ones we are experiencing. In other words, restaurateurs can easily add this dish to their offering without the need to invest in new skills or expensive equipment. It could also be a simple experiment, a test to test the market's responsiveness to the new proposal by keeping costs low and then increasing them in case of a positive response.
Thanks to the Di Marco Roman pinsa bases, the introduction of pinsa into the menu is a game changer with almost insignificant impact on day-to-day operations, but at the same time creates new sales and customer loyalty opportunities.
Other advantages? Frozen pinsa bases are they keep for months, they have a low cost and they are extremely versatile, being excellent as a single dish (the equivalent of pizza), but also for an aperitif or to accompany any other cuisine proposal.
PINSA IS SYNONYMOUS WITH INNOVATION
The pinsa embodies the concept of innovation, challenges traditional conventions and allows you to experiment with new ingredients and presentations, from which new customer experiences.
The challenge, if we want to call it that, is undoubtedly aimed at pizza, a cornerstone of Italian culture and our symbol in the world. Pinsa, although it does not have such grandiose ambitions, also considering its young age (2001), presents some distinctive characteristics that make it even more attractive. In particular, the lightness and digestibility represent a step forward compared to traditionand demonstrate the desire to offer something new and stimulating, which is pleasing and not burdensome.
