(VIDEO) Five Pandemic Problems SOLVED with Fresh Pasta

To say the COVID-19 pandemic has presented challenges to the foodservice industry would be the understatement of the century.

There’s the massive shift to takeout/off-premise, new rules and regulations to navigate, and instabilities in staffing and inventory that turn day-to-day management into a brave new undertaking each time a new shift begins.

Not to mention, the usual restaurant challenges of balancing food costs, increasing the bottom line, and maintaining customer loyalty are more crucial than ever, as restaurant operators tightrope-walk on dangerously slim margins.

We truly believe in fresh pasta as the best solution for restaurants to increase their profits, in or out of a recession.

With these 5 hot topics on the restaurant community’s minds, here’s why a shift to a wholesale fresh pasta program can be just what the doctor ordered:

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