The Profit is in the Pasta!Pasta University Presents

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 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 sea-

food to add value while still keeping the dish affordable.

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.

Customers can taste the difference! Fresh, homemade pasta has a superior flavor and texture, improving the overall taste of the dish and leaving an im-

pression with customers. A happy customer who comes back time after time for the delicious pasta - what better ROI can a restaurant owner ask for?

Pasta is popular! Last year, the average American consumed about 19 pounds of pasta (the average Italian consumed about 57!).

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!

$0.91

A Profitable Dish for Every Table Fine Dining

Braised Lamb Shank over Fresh Pappardellewith Cipollini Onions and Portobello Mushrooms in a Port

Wine Demi GlaceSell Price: $21.99

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: $5.92Profit: $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 DiningTuscan Ziti and Broccoli

Sell Price: $14.99

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)

Total food cost: $2.38Profit: $11.61

Quick Serve RestaurantSpicy Chicken and Cavatelli

Sell Price: $9.99

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: $3.10Profit: $6.89

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.

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.

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.

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’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.

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.

Promote Your Pasta!

Marketing Tips

Know the benefits of fresh pasta - superior taste and texture, authentic, handmade quality, natural non-GMO

product

Fresh, Local, H

omem

ade Pasta

All of our pasta dishes feature

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 com

plex flavor than dried pasta. It retains its quality during cooking, and its characteristic delicious, rus-tic taste is preserved in every perfectly al dente bite. Additionally, Lilly’s fresh pastas are sim

ply and purely hand-m

ade from 100%

semolina flour,

grade A eggs, and filtered w

ater, making them

a healthier choice.