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Editorial
Pasta Perspectives: 3 Chefs on Value
The search for value for both operators and consumers is everywhere in foodservice right now (more on that here). More than just cheap food, what guests want is to feel comfortable that they are getting their money’s worth.
We asked a few of our Barilla Brand Ambassador Chefs from across the foodservice spectrum to get some firsthand insights about the value equation: Chef Michael Slavin, R&D Chef for Goodcents Sandwich Shop; Chef Tamra Scroggins of contract management company Guckenheimer; and Chef Kevin Felice of 40 North Restaurant Group.
How are you approaching value to draw guests’ attention and business?
“In fast casual, a lot of places are cutting back portion and quality. You can taste it, and see a smaller portion. Our approach has been to not change anything, quantity or quality. No skimping! Guests are still willing to pay when they see the value they love is still there.” - Michael Slavin, Goodcents
“In the B&I segment, most meals are subsidized to the employees, so the value equation looks a bit different. Clients are interested in cutting back on beef and expensive proteins, and putting forward sustainable and nutritious offerings. It’s valuable to them, and it helps with cost pressure.” - Tamra Scroggins, Guckenheimer
“With alcohol sales slowing, in full service we have to rethink where our value and purpose is. For the Italian concepts I work on, we’re looking to be more takeout friendly, and allow more customization.” - Kevin Felice, 40 North Restaurant Group
Where does pasta fit in?
“We’ll lean into our Barilla pastas on high-volume days. We know it will be popular, and high quality makes execution easier on our teams. We can do a mac and cheese with brisket, pepperjack and jalapeños and know we’ll have a happy dining room.” – Scroggins
“We like the Al Bronzo pasta for that finer casual and catering, where we can talk up the story and quality, and the product backs it up. Our spicy vodka sauce pasta on Al Bronzo is still having a moment.” – Felice
“Guests always recognize pasta as good value, and we do a surprising amount of our P-mix for a sandwich shop in pasta. The mac and cheese is always #1, and we’ll introduce new pastas - like a Southwest pasta we have coming up - periodically for that “safe” experimentation.” - Slavin
