How to integrate pinsa into your menu: a complete guide for restaurants and pizzerias

In the ultra-competitive restaurant market, and particularly in the pizza market, it is essential to vary your menu to stand out from your competitors and build customer loyalty. The addition of pinsa to one's menu therefore seems appropriate to keep customer satisfaction high and to attract all those curious customers who want to understand first-hand the differences between pizza and pinsa. 

Let's now go into more detail and, thinking as a restaurateur, try to understand why pinsa romana should be introduced on their menu, regardless of the type of establishment and offer. It is not true, and we want to emphasise this from the start, that pinsa only works in pizzerias and pinserie. Its versatility allows restaurateurs to make it a successful choice. Let us look at three ideas:

Pinsa can be a high-quality appetiser, and this fits with any catering proposal and any type and level of establishment. Pinsa can be handmade from the flour mix and then cut into small bites, with which to experiment with a wide range of toppings.

Pinsa can be the star of the meal. The appeal is created above all with innovation and creativity. As is well known, Pinsa Romana has characteristics of lightness, digestibility and crunchiness, but to attract those who do not know it yet, one needs to propose something new and, perhaps, outside the box. It is good to know that pinsa can be customised with an infinite number of ingredients, allowing restaurateurs to create combinations perfectly in line with the identity of the restaurant and its cuisine. 

Pinsa can be an exquisite dessert. Indeed, it can be the dessert that customers have never tasted. Taste and lightness are important, but even in this case do not underestimate originality. 

The advantages of Pinsa Romana for restaurateurs

Introducing pinsa on the menu offers undoubted benefits. In particular, it is an opportunity to enrich the offer and distinguish oneself from increasingly fierce competition.

● Diversification 

For several years, the pinsa market has been growing strongly, but it would be excessive to compare it to that of pizza, especially in Italy. 

The limitation of pizza, at least in most cases, is its standardisation: in a pizzeria, the customer expects a very specific dish with certain distinctive characteristics. Pinsa Romana is less well-known, thus allowing you to experiment: adding it to your menu (without eliminating traditional pizzas) is a way to stand out from your competitors with very little expense, since pizza and pinsa obviously share the same tools and much of the same procedure.

● Satisfying all needs and food choices

Perhaps a restaurant finds it difficult to satisfy those who follow a vegan or vegetarian diet. Or it has no dedicated dishes for those suffering from gluten sensitivity. In the first case, pinsa is the perfect solution to cater for all dietary choices; in the second, the already available specific gluten-free bases (LINK ARTICOLO GLUTINE) are the perfect solution. 

● Increased customer satisfaction

The market is clear: consumers like pinsa. Introducing it into already successful menus will only enhance them, acting positively on customer satisfaction, and therefore customer loyalty. 

How best to integrate Pinsa Romana into your menu

Introducing pinsa into a restaurant's proposal requires planning and a series of steps that we could call 'executive'.

● Planning

Planning aims to answer the question "how do I integrate pinsa into my offer and menu?". While it is possible, and often desirable, to simply add pinsa to your catering proposal, value is achieved by creating a true integration. This means thinking about how pinsa can blend with existing dishes, creating a synergy between all the elements of the menu. 

You can take into consideration different ways to do this, for example using pinsa as an accompaniment or as an appetiser to stimulate customers' appetites. In addition, pinsa can act as a side dish in particularly elaborate dishes, adding a touch of originality and making the experience richer and more complete. Of course, integration requires the knowledge of customer preferences and the creative potential of one's own kitchen. 

● Staff training

Starting with the raw ingredients (flour mix), the preparation of pinsa requires specific skills that cannot be improvised. Be sure to train your staff on the correct handling of ingredients, dough, hydration and the leavening process. Precision and attention to detail are key to achieving an optimal result.

● Flours or bases?

As mentioned above, restaurateurs can decide to make Pinsa Romana entirely by hand, or opt for pre-cooked, blast-chilled artisanal bases. There are also bases for those suffering from gluten sensitivity.

● Choice of recipes: bet on innovation

This finally leads to the fun part. Use your imagination and read articles, like this one, that offer creative ideas and suggestions for preparing pinsa. It is always useful to start with some existing recipes to avoid gross mistakes, but then you can achieve the best results with imagination, creativity and experimentation. Try different combinations of seasonings and ingredients to create unique and satisfying recipes, with the recommendation to align them with the restaurant's proposal: once again, integrating is better than adding.