International regional foods that brings together taste experiences from different parts of the world
Our Concept
Banchina 52 combines the renowned attention and quality of Mediterranean cuisine with food the flavors and traditions of Asian cuisine with the consistency and eclecticism of American cuisine
The idea to realize the franchising concept comes after a long period of analysis of the American and Australian markets.
We want to create an Italian fast food that could be competitive with typical American fast food but with an Italian heart.
Our Concept
Our PASSION, our traditions and our families root are really important components in our choices and working methods.
Our kitchen is strongly influenced by the ITALIAN artisan component, in all phases of the production process, being the same followed by the three professionals in the sector, who guarantee a PASTA e PIZZA totally homemade and made in Italy and of course our fresh and luxury quality of SEAFOOD.
Banchina 52 is a project based on the quality and freshness of the ingredients, with a varied but affordable menu.
The dishes of the Banchina can be tasted both in the restaurant or on the street or at home with a biocompatible packaging that remains intact the properties of each individual dish, such as eating it in the restaurant. OUR TEAM
MAX FELLETTI MAURIZIO DI LORENZO Founder Cofounder
For 3 generations of families of Second generation of authentic italian restaurateurs specializing in fresh pasta restaurant and Seafood. Creator of and Seafood. Owner manager of several dishes obtained by the fusion of activities renowned in Italy as lifting traditional regional dishes as well as beach and lobster restaurant and drink, some evolutions of the Neapolitan work experience in Queensland Australia , pizza. Thirty years of experience Greenwich Connecticut, Casablanca gained in Italy, Thailand, Spain and Morocco Miami Florida, Barcelona Spain, Florida. Certification of the Verace Brisbane Australia. Diploma in Napoletan Pizza and Golden fork. management from the Griffit institute Master in Managment from the Ancitel Queensland Australia. Italy. Our dishes
Make with the best ingredients
Italian cuisine is the most popular in the world and everyone wants to taste it!
Each restaurant remembers a piece of Italy with its dishes and its wines and beers.
We use typical plants and vegetables such as basil, sage, rosemary, oregano on sight and typical ingredients to identify Italy. OUR DISHES
POKE BOWL PANINERIA SEA FOOD our pokes represent a represents a real Fried fish, raw fish, real strength for all attraction for the tartare and grilled fish lovers of raw fish in a youngest and not only and shellfish. Our raw symphony of taste who will be able to taste fish is guaranteed for combined our mix of both freshness and with vitamins of your sandwiches stuffed with preparation as we use choice and over 10 both fish and meat professional blast types of different proteins, being able to chillers. sauces, a real treat for choose from over 10 different sandwiches. lovers of healthy food OUR DISHES
PASTA PIZZA SUSHI made strictly by hand, made from ancient as per Emilia Romagna procedures handed tradition, cooked at the down by generations of Cooming Soon moment in front of the Neapolitan pizza chefs, customer (a must) and with long seasoned with sauces leavening, which make of your choice. high, wide, crisp and soft on the inside. THE INGREDIENT CARE
"What you put in the pot, that you’ll find in the dish"
This phrase is the basis of our modus operandi; preparing a good dish begins in the shopping cart; it is useless to try to turn inadequate products. Fortunately, today it is possible to transport many food products in a short time, in the right conditions and at acceptable costs.
We also establish partnerships with local producers able to provide all the fresh foods. We are choosing agricultural companies to ensure us more genuine and fresh products, also reducing the environmental impact of our business (products with zero miles).
The human health friendly production techniques, the environmental compatibility and the final quality are main evaluation parameters of our methods; in fact, Only a direct control of our entire food supply chain can give body and credibility to our brand. MISSION AND GOALS
Eat our dishes in the restaurant or on the street or at home
The project is easily repeatable and therefore lends itself very well to the creation of a franchising brand, in fact the plan is to open two more points within a year. Another important peculiarity of the project is to offer both an effcient delivery service and also ready-made pasta and sauce packages that can be simply heated at home directly by the customers themselves.
The Parallel Project aims to evaluate new openings also in Europe in primary holiday locations: Mallorca considered the pearl of the Mediterranean, Rimini which attracts a lot of tourists in Italy and Lake Garda placed among the most renowned in the world and locations in California and Florida.
MISSION AND GOALS
We want to:
Become the most renowned Street Seafood concept restaurant in Italy, the Los Angeles area, Orange Count area, Miami and West Palm Beach area;
Become the employer of choice among local restaurants;
Become recognized as the best place to discover new multietnical flavors;
Establish a strong reputation for customer satisfaction and to offer the most attentive, courteous, and personalized service. WHY FAST CASUAL FOOD?
Partly related to concerns about healthy options, fast casual is the fastest growing segment of the restaurant industry and is largely stealing market share from fast food restaurants. Food is still fast ... but not that fast.
It's cheap ... but not so cheap. But the quality is at least perceived as superior and the menu choices considered more dynamic.
Furthermore, in Fast Casual Food quality represents an obligation, which in contrast in traditional fast food is often a rarity.
OUR MOBILE APPLICATION For IOS and Android devices
Search "Banchina 52" on Apple and Android Store FACEBOOK
Banchina 52 FOLLOW US
banchina52_ristorante
www.banchina52.com ADDRESS INFO POINT Viale Mare Adriatico, 21 Lido di Pomposa - Ferrara
E-MAIL [email protected]
U PCOMING OPENINGS
- SEPTEMBER 2020: MELBOURNE (AUSTRALIA), - NOVEMBER 2020: MALLORCA (SPAIN) AND COMACCHIO (ITALY) - NOVEMBER 2020: AVELLINO (ITALY) NOT A TRADITIONAL LOCATION