Prece says his breakfast pastas are invariably wellreceived, and diners don’t have any problem accepting pasta as a breakfast option. “People are excited about it when they hear about it,” he says.
At lunchtime, pasta portions are usually about twothirds the size of dinner entrees. Pasta salads are far more prevalent on lunch menus than dinner menus, and provide a great opportunity to offer unique dishes while keeping food costs down, Prece says. Because pasta costs considerably less than produce, using it in salads cuts food costs.
Prece urges restaurateurs to move beyond the pastamayo- veggies formula for pasta salads to create deliciously modern takes on this lunchtime classic. The right dressings and the right combinations of flavors and textures make these dishes memorable. Prece recommends mixing crunchy produce with soft pasta, sweet flavors with savory, or cold greens with warm toppings or garnishes.
Pasta dishes use considerably less protein than other entrees. For example, most pasta dishes served with proteins such as salmon, scallops or shrimp are made with considerably less protein than a traditional entrée such as a salmon steak or salmon burger. So operators save on protein costs while still offering a high perceived value to the customer.
At dinner, current entrée trends include using long, flat noodles such as pappardelle. In addition to the dozens of traditional pasta shapes available through Sysco, AIPC also makes a complete line of Healthier For You pasta options such as whole-wheat pastas and Gluten Free. With more variety than ever, it’s even easier to create unique pasta dishes.
With dozens of shapes and endless varieties of sauces and toppings, pasta dishes are really only limited by the imagination of your chef: pasta is the perfect base on which to create signature recipes. The key is to use fresh, regional ingredients to give the dish a unique twist as well as local flavor. Prece recommends using regional cheeses, produce or proteins that are locally grown or raised, and fresh herbs.
“Fresh herbs really elevate the flavor,” he says. “Sysco always has great herbs available.”
It’s these fresh ingredients, plus some creativity in the kitchen, that create five-star dishes, Prece says. He encourages chefs to experiment with different ideas, and to run specials to gauge reception among diners. At this time of year, a seafood pasta special on Fridays, or a new vegetarian pasta added weekly, can be a timely, cost-effective menu superstar.
Your customers shouldn’t be giving up flavor for Lent. With diners looking for fresh ideas and creative approaches to meatless meals, this is the perfect time to experiment with pasta’s endless possibilities.
