{"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":"base-de-pinsa-romaine-la-solution-a-la-penurie-de-competences-dans-le-secteur-de-la-restauration","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/base-di-pinsa-romana-la-soluzione-alla-carenza-di-competenze-nella-ristorazione","title":{"rendered":"Base Pinsa Romana\u00a0: la solution \u00e0 la p\u00e9nurie de comp\u00e9tences dans la restauration"},"content":{"rendered":"<p>En Italie, la restauration est un secteur strat\u00e9gique, en plus d&#039;\u00eatre le <a href=\"https:\/\/www.businessintelligencegroup.it\/il-mercato-della-ristorazione-italiana-il-report-di-business-intelligence-group\/\">deuxi\u00e8me plus grand d&#039;Europe<\/a> apr\u00e8s l&#039;espagnol. Le secteur, durement touch\u00e9 par la crise du Covid et les cons\u00e9quences de la guerre russo-ukrainienne, \u00e9volue assez rapidement pour s&#039;adapter aux nouveaux besoins et modes de consommation : les donn\u00e9es les plus r\u00e9centes de <a href=\"https:\/\/consulenzaristorazione.it\/novita-e-trend-nella-ristorazione-nel-2023\/\">FIPE<\/a> En fait, ils pr\u00e9voient une croissance du segment des bars de 8,1%, de la street food de 5,6% et des restaurants traditionnels de +5% pour 2023. Tout cela dans un contexte qui pr\u00e9sente cependant encore des difficult\u00e9s par rapport \u00e0 l&#039;\u00e8re pr\u00e9-Covid.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">LA RESTAURATION ET LA P\u00c9NURIE CHRONIQUE DE COMP\u00c9TENCES<\/h2>\n\n\n\n<p>Pour rester pertinent dans un secteur aussi exigeant que la restauration, il est n\u00e9cessaire de suivre les nouvelles tendances et, surtout, <strong>pouvoir innover tant au niveau des offres que des modalit\u00e9s d\u2019utilisation.<\/strong><\/p>\n\n\n\n<p>Il existe cependant un probl\u00e8me, et il n&#039;est pas n\u00e9gligeable. Le secteur de la restauration conna\u00eet une crise <strong>probl\u00e8me tr\u00e8s r\u00e9pandu de p\u00e9nurie de comp\u00e9tences.<\/strong> Selon le <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\">Rapport 2023<\/a> de l&#039;Observatoire de la Restauration, le 50% des restaurateurs concerne un <strong>p\u00e9nurie chronique de cuisiniers et de serveurs<\/strong>, un ph\u00e9nom\u00e8ne qui devient difficile \u00e0 g\u00e9rer surtout \u00e0 l\u2019approche de la saison estivale \u2013 chaque ann\u00e9e : en 2023, en fait, <strong>environ 100 personnes manquaient \u00e0 l&#039;appel. <\/strong><a href=\"https:\/\/www.ristorazioneitalianamagazine.it\/carenza-personale-estate-in-fuga-dalla-ristorazione\/\"><strong>150 000 professionnels<\/strong><\/a><strong>. <\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PINSA ROMANA BASE : LA SOLUTION POUR LES BARS ET RESTAURANTS<\/h2>\n\n\n\n<p>Loin de pouvoir r\u00e9soudre compl\u00e8tement les probl\u00e8mes du secteur de la restauration, nous sommes convaincus que nos bases de pinsa romaines peuvent repr\u00e9senter une formidable opportunit\u00e9 pour les bars, restaurants et pizzerias. Elles se d\u00e9clinent en deux domaines principaux\u00a0: <strong>l&#039;innovation et, pr\u00e9cis\u00e9ment, la faible demande de comp\u00e9tences<\/strong>Examinons-les en d\u00e9tail, en nous concentrant plus particuli\u00e8rement sur ces derniers.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>LA BASE PINSA ROMANA NE REQUIERT AUCUNE COMP\u00c9TENCE<\/strong><\/h3>\n\n\n\n<p>La base de pinsa romaine est une opportunit\u00e9 pour les bars et les restaurants car elle ne n\u00e9cessite aucune comp\u00e9tence particuli\u00e8re pour \u00eatre pr\u00e9par\u00e9e et servie avec satisfaction. <\/p>\n\n\n\n<p>Cr\u00e9er des produits de boulangerie de haute qualit\u00e9 n\u00e9cessite des comp\u00e9tences <strong>sp\u00e9cialis\u00e9e dans la pr\u00e9paration et la cuisson de la p\u00e2te<\/strong>, ainsi que l&#039;utilisation de fours professionnels. Pour les restaurateurs, ajouter la pizza \u00e0 leur carte de cuisine traditionnelle implique de <strong>r\u00e9volutionnez vos locaux, achetez un four adapt\u00e9, respectez toutes les r\u00e9glementations<\/strong> En pratique, il s&#039;agit de trouver et d&#039;embaucher des professionnels comp\u00e9tents. Le plus grand risque, cependant, est de ne pas respecter ce dernier point. <\/p>\n\n\n\n<p>Les bases pour pinsa romaine Di Marco sont disponibles en versions surgel\u00e9e, fra\u00eeche ou \u00e0 temp\u00e9rature ambiante. Ainsi, <strong>ils conservent pleinement leurs valeurs nutritionnelles, le savoir-faire artisanal et le go\u00fbt authentique de la pinsa,<\/strong> Mais ils n&#039;obligent pas les bars et restaurants \u00e0 faire des investissements courageux, surtout en p\u00e9riode difficile comme celle que nous traversons. Autrement dit, les restaurateurs peuvent <strong>ajoutez facilement ce plat \u00e0 leur offre sans avoir besoin d&#039;investir<\/strong> de nouvelles comp\u00e9tences ou d&#039;\u00e9quipements co\u00fbteux. Cela pourrait aussi \u00eatre <strong>une exp\u00e9rience simple<\/strong>, un test visant \u00e0 \u00e9valuer la r\u00e9activit\u00e9 du march\u00e9 \u00e0 la nouvelle proposition en maintenant les co\u00fbts bas puis en les augmentant en cas de r\u00e9ponse positive. <\/p>\n\n\n\n<p>Gr\u00e2ce aux bases de pinsa romaines Di Marco, l&#039;introduction de la pinsa dans le menu est un changement <strong>avec un impact presque insignifiant sur les op\u00e9rations quotidiennes<\/strong>, mais cr\u00e9e en m\u00eame temps <strong>nouvelles opportunit\u00e9s de vente et de fid\u00e9lisation de la client\u00e8le<\/strong>. <\/p>\n\n\n\n<p>Autres avantages ? Les bases de pinsa congel\u00e9es sont <strong>ils se conservent pendant des mois et sont peu co\u00fbteux<\/strong> et ils sont extr\u00eamement polyvalents, \u00e9tant excellents comme plat unique (l&#039;\u00e9quivalent d&#039;une pizza), mais aussi pour <strong>un ap\u00e9ritif ou pour accompagner toute autre proposition culinaire<\/strong>. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>PINSA EST SYNONYME D&#039;INNOVATION<\/strong><\/h3>\n\n\n\n<p>La pinsa <a href=\"https:\/\/www.dimarco.it\/fr\/nouvelles\/ingredienti-pinsa\/\"><strong>incarne le concept d&#039;innovation<\/strong><\/a>, d\u00e9fie les conventions traditionnelles et vous permet d&#039;exp\u00e9rimenter de nouveaux ingr\u00e9dients et pr\u00e9sentations, \u00e0 partir desquels <strong>nouvelles exp\u00e9riences client<\/strong>. <\/p>\n\n\n\n<p>Le d\u00e9fi, si l&#039;on peut dire, vise sans aucun doute la pizza, pierre angulaire de la culture italienne et symbole de notre pr\u00e9sence dans le monde. La Pinsa, bien qu&#039;elle n&#039;ait pas <a href=\"https:\/\/www.dimarco.it\/fr\/nouvelles\/evolution-de-la-pizza-romaine\/\">de telles ambitions grandioses<\/a>, malgr\u00e9 son jeune \u00e2ge (2001), pr\u00e9sente des caract\u00e9ristiques distinctives qui le rendent encore plus attractif. Notamment, sa l\u00e9g\u00e8ret\u00e9 et sa digestibilit\u00e9. <strong>repr\u00e9sentent un pas en avant par rapport \u00e0 la tradition<\/strong>et ils d\u00e9montrent le d\u00e9sir d\u2019offrir quelque chose de nouveau et de stimulant, qui soit agr\u00e9able et non contraignant. <\/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 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