Italian cuisine is well known for its variety of amazing dishes, but fresh pasta steals the show. Fresh pasta has the perfect taste and texture that will keep customers coming back for more. However, If you're making fresh pasta in-house, you could possibly be losing money with each batch made. Read more to learn if your restaurant is losing money, and if wholesale fresh pasta is right for you.
If fresh pasta is something you want implemented into your restaurant, it may be worth investing in training specific employees on the process. Creating great fresh pasta is a very detailed-oriented process, and training specific employees may be worth it to ensure your pasta is consistent. If the process is inconsistent or not executed to your standards, it’s possible the pasta may be wasted or pose a health hazard to diners. A poor pasta making process can lead to losing customers due to poor or inconsistent dishes. If fresh pasta is something essential to your restaurant needs, you should consider investing money into hiring a professional artisan pasta maker or professional training for chefs. Ensuring you're investing in professional training for making fresh pasta can be costly but will avoid losing money in the future.
As many chefs know, making fresh pasta is a detailed and time-consuming process. Ingredients must be measured exactly, mixed into pasta dough and kneaded. Then it must be rolled and cut to create the perfect shape and texture before the dough rests for a minimum of a few hours. Most restaurants do not have someone dedicated to only making pasta, and this work ends up being left to your chefs. This takes time away from your talented chefs, who are trying to increase productivity for your restaurant in other ways. According to restaurant experts, fresh pasta is the first product offering that has to be thrown out or “86’d”. It can be difficult for restaurants to predict how much pasta will be used night to night, meaning that the time and energy used to make fresh pasta is often wasted.
Along with time and training, offering fresh pasta in your restaurant requires the proper resources. High-quality pasta requires resources such as a pasta extruder, which is often high in initial costs and high in maintenance costs. High quality pasta extruder is important for the texture of your pasta as well as allowing the pasta to cook properly. A quality pasta extruder is not the only resource required for offering fresh pasta in your restaurant. For example, another resource that’s important for restaurants that create fresh pasta is the space to make it and store it. Pasta extruders can take up a lot of space, which most restaurants do not have readily available. Restaurant’s also need space for pasta to dry if needed, or a space to store it fresh before it is boiled. It is possible to take space from other areas or to build upon the existing space of a restaurant, however this can become very costly in a short amount of time. It’s very rare to see a return on your initial investments by selling fresh pasta. Depending on the capacity and quantity of tools you purchase, it could take time before most restaurants break even on their investment.
When deciding to add fresh pasta to your menu, it’s important to carefully consider your options. Remember that buying freshly made pasta from a reputable vendor can be cost efficient and extremely similar to in-house fresh pasta.
If you are looking for a consistent pasta vendor, Dagostino Pasta offers wholesale prices on fresh pasta. Our pasta is made the traditional way, using only Semolina durum wheat and water. Our pasta will never have preservatives, additives, or eggs. Our pasta mixture is extruded through Italian bronze dies, which allows it to reach al dente faster than mass produced pastas. We then slow dry out pasta in wooden cellars for 72 hours, never microwaving out the fresh authentic flavors.
To learn more, email us! Sales@dagostinopasta.com