Pasta University Presents
The Profit is in the Pasta!
Learn why fresh pasta adds value to your menu,
and discover how to maximize your pasta profits!
Why does fresh pasta mean
more dough for you?
The main reason pasta is a highly profitable menu item is
that is an inexpensive raw product, yet warrants a
substantial markup once transformed into
a delicious menu specialty!
Fresh pasta (as opposed to
dried or precooked pasta) is
particularly profitable because
it adds value: you can charge a
premium for a fresh, homemade
product.
More Profitable Pasta Perks
Pasta is popular! Last year, the average American consumed about 19 pounds
of pasta (the average Italian consumed about 57!).
Using fresh pasta can help you save on labor costs. Fresh pasta takes only a
few minutes and some boiling water to cook. Any extra product can be stored
in the freezer for up to 9 months to be easily thawed in a few hours.
Pasta specials can help you save on other food costs! Many pasta dishes are
easy to create with ingredients that are already on hand. Additionally, with
pasta as a base, you can serve smaller portions of premium meats and seafood to add value while still keeping the dish affordable.
Customers can taste the difference! Fresh, homemade pasta has a superior
flavor and texture, improving the overall taste of the dish and leaving an impression with customers. A happy customer who comes back time after time
for the delicious pasta - what better ROI can a restaurant owner ask for?
A Profitable Dish for
Every Table
Fine Dining
Braised Lamb Shank over Fresh Pappardelle
with Cipollini Onions and Portobello Mushrooms in a Port
Wine Demi Glace
Sell Price: $21.99
$0.91
Fresh pasta may typically be associated with higher end
cuisine, but it can be a valuable addition to menus of all styles
and price points! To demonstrate, we’ll take you through
three recipes aimed at three different types of restaurants.
Before we get started, here’s a quick reminder - fresh pasta is
wonderfully inexpensive! The finest fresh pasta (ours) will only
set you back about $2.90 a pound - that’s only 91 cents for a
5-ounce portion!
10 ounce lamb shank ($2.75)
5 ounces fresh Pappardelle ($0.91)
3 ounces Portobello mushrooms ($0.51)
3 ounces veal demi glace ($0.78)
2 ounces cipollini onions (0.62)
splash port wine ($0.25)
pinch fresh rosemary ($0.10)
Total food cost: $5.92
Profit: $16.07
Even with upscale ingredients like braised lamb and cipollini onions,
this fresh pasta entrée brings in about 73% profit. This dish appeals
to customers looking for a hearty and elegant yet affordable meal,
all while keeping profit high and food costs low.
Casual Family Dining
Quick Serve Restaurant
Tuscan Ziti and Broccoli
Spicy Chicken and Cavatelli
Sell Price: $14.99
Sell Price: $9.99
6 ounces fresh Ziti ($1.09)
3 ounces broccoli florets ($0.15)
2 ounces chopped bacon ($0.42)
2 ounces cannellini beans ($0.14)
1 ounce onions ($0.10)
2 ounces heavy cream ($0.26)
1 ounce quality olive oil ($0.12)
1/2 ounce Romano cheese ($0.10)
5 ounces chicken tenderloin ($0.59)
3 ounces roasted red pepper pesto ($1.25)
2 ounces chicken broth ($0.11)
5 ounces fresh Cavatelli ($0.91)
2 tbsp butter ($0.24)
Sprinkle of red pepper flakes
Total food cost: $2.38
Profit: $11.61
In this recipe, we use an extra ounce of pasta for a more generous,
casual dining-style portion. With simple and affordable ingredients
like broccoli, bacon, and beans, this meal brings in nearly 80%
profit. Customers could also be offered the option to add chicken or
other protein to the dish for an additional charge.
Total food cost: $3.10
Profit: $6.89
This dish is not just low in food cost - it is easy to prepare and thus
saves time and labor, which is essential in a fast-paced QSR kitchen.
Fresh pasta and chicken cook in mere minutes, and starting with
a prepared pesto makes it a breeze to whip up a quick sauce with
some simple additions. Fast and easy preparation means more
customers served, at no less than 70% profit per plate.
Promote Your
Pasta!
Know the benefits of fresh pasta - superior taste and
texture, authentic, handmade quality, natural non-GMO
product
On your menu, always emphasize that your pasta dishes
are made with a product that is fresh and homemade.
Customers associate these descriptions (rightfully so)
with better quality and taste.
If you’ve just switched over to fresh pasta and your price
point is typically on the lower side, start by offering a
fresh pasta entrée or two as a premium special.
Marketing Tips
Don’t forget the classics! Spaghetti and Meatballs and
Fettuccine Alfredo are crowd-pleasers and get a major
boost taste-wise from using fresh homemade pasta.
If you’re using quality fresh pasta, tell your customers!
Make the exciting announcement with a table tent,
menu insert, or even a small sign or poster. On the next
page, you’ll find a printable menu insert to use as an
example.
All of our pasta dishes feature
Fresh, Local,
Homemade Pasta
From Lilly’s Fresh Pasta
Why fresh pasta?
Fresh pasta (pasta that is still a raw dough product and has not been
previously dried) has a superior texture and more complex flavor than dried
pasta. It retains its quality during cooking, and its characteristic delicious, rustic taste is preserved in every perfectly al dente bite. Additionally, Lilly’s fresh
pastas are simply and purely handmade from 100% semolina flour,
grade A eggs, and filtered
water, making them a
healthier choice.