(617) 651-0411 (sales)

Free guide: how to profit more with pasta

Could your menu be making more “dough”?

Read our free guide to find out everything you need to know about increasing your profits with a strategic pasta program!

You’ll learn:

  • Why pasta should be your menu’s money-maker
  • How to choose the right pasta products to build a profitable menu
  • Ways to take advantage of pasta’s profit margin potential
  • The true cost of a case
  • How to implement a fresh pasta program (at any price point!) and maximize your sell-through
The profit is in the pasta: submit the form on the right to get your free copy!

Is precooked pasta costing you dough?

As someone in the food business, you always want to make sure you’re serving your customers the best tasting products while improving your own bottom line. In this free PDF, explore the nuances between fresh and precooked pasta to figure out which is a better fit for your kitchen. You’ll learn:

    • How the water weight in precooked pasta really affects your cost-per-pound

 

  • The cost-per-serving of fresh vs. precooked pasta

 

 

  • How to avoid broken or burst ravioli

 

 

  • Which pasta absorbs flavor the best

 

 

The profit is in the pasta: submit the form to get your free copy!

    Could you be making more "dough" from your menu?

    Read our free guide to find out everything you need to know about increasing your profits with a strategic pasta program!