“”Pasta creates larger amounts of food on the plates. It’s low-cost to make and has a high profit margin, which is good for owners and customers alike, because the owner can fill a plate at a reasonable price to the customer. Pasta expands the menu possibilities for consumers and makes guests think differently about your offerings—they’ll no lon- ger consider you just a pizza place. This can drive custom- ers to your restaurant more often because you have a vari- ety of menu offerings and not just pizza and wings; it caters to those looking for something different when a group of people is trying to decide on a place that fits everyone. —Rob Persaud, vice president of marketing and innovation, American Italian Pasta Company The Pasta Bella at Esposito’s Pizza and Pasta, featuring chicken breast and broccoli, started as an experiment to get kids to eat their veggies and became one of the restaurant’s most popular dishes. fresh pasta is good and very satisfying, it can never replace the
built-in value of dried pasta for storage and economics.”
Frozen meatballs can be dressed up in a tuxedo if the operator
knows how to do it with the right sauce. If you take a mediocre
canned tomato sauce and add extra-virgin olive oil, fresh or
dried oregano or basil, along with seasonings, onions, wine,
For additional time and labor savings, preprepared ingredients can be used to create homestyle pasta dishes, Terczak adds.
“Dressing them up is often the only choice for some operators,”
he says. “If they’re starting out with a good and tasty product
to begin with, beefing it up can be a very successful approach.
By promoting your pasta selection, you can introduce a new
element to your customers’ dining experience and increase repeat business by bringing in those customers who simply don’t