Pinsa Romana base: the solution to the skills shortage in the restaurant industry

In Italy, catering is a strategic sector, as well as the second largest in Europe after the Spanish one. The industry, hit by both the Covid emergency and the aftermath of the Russian-Ukrainian war, is evolving rather rapidly to meet the new needs and modes of consumption: in fact, FIPE's most recent data predicted growth for bars of 8.1%, for street food of 5.6% and for classic catering of +5% by 2023. All within an industry that still suffers, however, compared to the pre-covid era.

To remain relevant in a very challenging industry such as catering, it is necessary to go along with new trends and, above all, to succeed in innovating both the offer and the experience. 

However, there is a problem, and it is no small matter. The restaurant industry is, in fact, experiencing a widespread shortage of skills. According to the Catering Observatory's 2023 Report, 50% of restaurateurs are dealing with a chronic shortage of cooks and waiters, a phenomenon that becomes difficult to manage especially as the summer season approaches each year: in fact, in 2023 about 150,000 professionals missed the roll call. 

Far from being able to completely solve all the problems of catering industry, we are confident that our Pinsa Romana bases can be a great opportunity for bars, restaurants and pizzerias. The solution is twofold: innovation and, indeed, low demand for skills. Let's look at them in detail delving particularly into the latter.

The Pinsa Romana base is an opportunity for bars and restaurants because it requires no special skills to be satisfactorily prepared and served. 

Creating high-quality baked goods requires specialized skills in dough preparation and baking, as well as the use of professional ovens. For restaurateurs, deciding to add pizza to their traditional menu means having to revolutionize their venue, purchase a suitable oven, comply with all the regulations in place, and find and hire competent professionals. The biggest risk, despite everything, is failing the latter point. 

Di Marco Pinsa Romana bases are available in Frozen, Chilled or Room Temperature versions. In this way, they completely preserve their nutritional values, the craftsmanship and authentic taste of pinsa, but do not force bars and restaurants to make bold investments, especially in difficult times such as the ones we are experiencing. In other words, restaurateurs can easily add this dish to their offer without the need to invest in new skills or expensive equipment. It could also be a simple experiment, a trial run to test the market's responsiveness to the new proposal while keeping costs low and then raising them if there is a positive response. 

Thanks to Di Marco Pinsa Romana bases, adding pinsa to the menu is a change with an almost insignificant impact on everyday operations, but at the same time it creates new opportunities for sales and customer loyalty. 

Other benefits? Pinsa Frozen bases keep for months, are inexpensive, and are extremely versatile, being great as a single dish (the equivalent of pizza), but also for an aperitivo or to accompany any other culinary experience. 

Pinsa embodies the concept of innovation, challenging traditional conventions and allowing experimentation with new ingredients and presentations, hence new experiences for customers. 

The challenge, if we want to call it such, is undoubtedly with pizza, a cornerstone of Italian culture and our symbol in the world. Although pinsa does not have such great ambitions, even considering its young age (2001), it has some distinctive features that make it even more attractive. In particular, its lightness and digestibility represent a step forward from tradition and demonstrate a desire to offer something new, exciting, pleasant and light.