{"id":2866,"date":"2023-11-07T06:56:00","date_gmt":"2023-11-07T05:56:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2866"},"modified":"2025-05-17T19:29:19","modified_gmt":"2025-05-17T17:29:19","slug":"roman-pinsa-base-the-solution-to-the-lack-of-skills-in-the-restaurant-business","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione","title":{"rendered":"Pinsa Romana Base: The Solution to the Skills Shortage in Catering"},"content":{"rendered":"<p>In Italy, catering is a strategic sector, as well as being the <a href=\"https:\/\/www.businessintelligencegroup.it\/il-mercato-della-ristorazione-italiana-il-report-di-business-intelligence-group\/\">second largest in Europe<\/a> 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 <a href=\"https:\/\/consulenzaristorazione.it\/novita-e-trend-nella-ristorazione-nel-2023\/\">FIPE<\/a> 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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CATERING AND THE CHRONIC SHORTAGE OF SKILLS<\/h2>\n\n\n\n<p>To remain relevant in a very challenging sector such as the restaurant industry, it is necessary to follow new trends and, above all, <strong>to be able to innovate both in terms of offerings and methods of use.<\/strong><\/p>\n\n\n\n<p>However, there is a problem, and it is not a small thing. The catering industry is experiencing a <strong>very widespread problem of skills shortage.<\/strong> According to the <a href=\"https:\/\/www.corriere.it\/cook\/news\/23_marzo_08\/come-cambia-mondo-food-dati-dell-osservatorio-ristorazione-2023-a94e78fc-b796-11ed-8b1e-395f5569733b.shtml\">Report 2023<\/a> of the Catering Observatory, the 50% of restaurateurs has to do with a <strong>chronic shortage of cooks and waiters<\/strong>, a phenomenon that becomes difficult to manage especially as the summer season approaches \u2013 every year: in 2023, in fact, <strong>approximately 100 people were missing from the roll call <\/strong><a href=\"https:\/\/www.ristorazioneitalianamagazine.it\/carenza-personale-estate-in-fuga-dalla-ristorazione\/\"><strong>150,000 professionals<\/strong><\/a><strong>. <\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PINSA ROMAN BASE: THE SOLUTION FOR BARS AND RESTAURANTS<\/h2>\n\n\n\n<p>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: <strong>innovation and, precisely, the low demand for skills<\/strong>Let&#039;s look at them in detail, but focusing in particular on the latter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>THE PINSA ROMANA BASE DOES NOT REQUIRE ANY SKILLS<\/strong><\/h3>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>Creating high-quality baked goods requires skills <strong>specialized in dough preparation and cooking<\/strong>, as well as the use of professional ovens. For restaurateurs, deciding to add pizza to their traditional cuisine menu means having to <strong>revolutionize your premises, buy a suitable oven, comply with all the regulations<\/strong> in place, find and hire competent professionals. The biggest risk, despite everything, is to fall on this last point. <\/p>\n\n\n\n<p>The Di Marco Roman pinsa bases are available in frozen, fresh or ambient versions. In this way, <strong>they fully preserve their nutritional values, the craftsmanship and the authentic taste of the pinsa,<\/strong> 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 <strong>easily add this dish to their offering without the need to invest<\/strong> in new skills or expensive equipment. It could also be <strong>a simple experiment<\/strong>, a test to test the market&#039;s responsiveness to the new proposal by keeping costs low and then increasing them in case of a positive response. <\/p>\n\n\n\n<p>Thanks to the Di Marco Roman pinsa bases, the introduction of pinsa into the menu is a game changer <strong>with almost insignificant impact on day-to-day operations<\/strong>, but at the same time creates <strong>new sales and customer loyalty opportunities<\/strong>. <\/p>\n\n\n\n<p>Other advantages? Frozen pinsa bases are <strong>they keep for months, they have a low cost<\/strong> and they are extremely versatile, being excellent as a single dish (the equivalent of pizza), but also for <strong>an aperitif or to accompany any other cuisine proposal<\/strong>. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>PINSA IS SYNONYMOUS WITH INNOVATION<\/strong><\/h3>\n\n\n\n<p>The pinsa <a href=\"https:\/\/www.dimarco.it\/en\/news\/ingredienti-pinsa\/\"><strong>embodies the concept of innovation<\/strong><\/a>, challenges traditional conventions and allows you to experiment with new ingredients and presentations, from which <strong>new customer experiences<\/strong>. <\/p>\n\n\n\n<p>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 <a href=\"https:\/\/www.dimarco.it\/en\/news\/roman-pizza-evolution\/\">such grandiose ambitions<\/a>, also considering its young age (2001), presents some distinctive characteristics that make it even more attractive. In particular, the lightness and digestibility <strong>represent a step forward compared to tradition<\/strong>and demonstrate the desire to offer something new and stimulating, which is pleasing and not burdensome. <\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>In Italia, la ristorazione \u00e8 un comparto strategico, oltre ad essere il secondo pi\u00f9 grande d\u2019Europa dopo quello spagnolo. Il settore, duramente colpito sia dall\u2019emergenza Covid che dalle conseguenze della guerra russo-ucraina, sta evolvendo in maniera piuttosto rapida per assecondare nuove esigenze e modalit\u00e0 di consumo: i dati pi\u00f9 recenti di FIPE hanno infatti previsto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2867,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Base di Pinsa Romana: la soluzione alla carenza di competenze nella ristorazione - Di Marco<\/title>\n<meta name=\"description\" content=\"La base di pinsa romana consente alla ristorazione di sperimentare nuove proposte e di estendere l\u2019offerta senza bisogno di investimenti coraggiosi\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/news\/roman-pinsa-base-the-solution-to-the-lack-of-skills-in-the-restaurant-business\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Base di Pinsa Romana: la soluzione alla carenza di competenze nella ristorazione - Di Marco\" \/>\n<meta property=\"og:description\" content=\"La base di pinsa romana consente alla ristorazione di sperimentare nuove proposte e di estendere l\u2019offerta senza bisogno di investimenti coraggiosi\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/en\/news\/roman-pinsa-base-the-solution-to-the-lack-of-skills-in-the-restaurant-business\/\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2023-11-07T05:56:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-17T17:29:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/05\/BAR-HORECA.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1373\" \/>\n\t<meta property=\"og:image:height\" content=\"917\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"DiMarcAdmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"DiMarcAdmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione\"},\"author\":{\"name\":\"DiMarcAdmin\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/1f5d7270668e519d817b3cae0a1eb5ec\"},\"headline\":\"Base di Pinsa Romana: la soluzione alla carenza di competenze nella ristorazione\",\"datePublished\":\"2023-11-07T05:56:00+00:00\",\"dateModified\":\"2025-05-17T17:29:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione\"},\"wordCount\":671,\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/BAR-HORECA.jpg\",\"articleSection\":[\"Notizie\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione\",\"name\":\"Base di Pinsa Romana: la soluzione alla carenza di competenze nella ristorazione - 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