New Buisiness venture, Pasta on wheels, comments please??!
You will have seen burger wagons and baked potato wagons, well i am thinking of a pasta wagon/stall!
It would consist of a portion of pasta shell/twist/spaghetti and then a sauce added like carbonnara, bolonaise,mushroom,chicken etc
Proberly be served in a poly container similar to the baked potato bars.
Not considered all the logistics or menu yet as its just an idea.
Please could i have your comments on ideas in genral if you think its a good idea, how much u woulMany thanks in advance.
Answers: I've got a idea for a new type of snack wagon and i want peoples thoughts on it (and any tips to get it started!).
You will have seen burger wagons and baked potato wagons, well i am thinking of a pasta wagon/stall!
It would consist of a portion of pasta shell/twist/spaghetti and then a sauce added like carbonnara, bolonaise,mushroom,chicken etc
Proberly be served in a poly container similar to the baked potato bars.
Not considered all the logistics or menu yet as its just an idea.
Please could i have your comments on ideas in genral if you think its a good idea, how much u woulMany thanks in advance.
Yeah I think it's a great idea - a bain marie would be fine for keeping pre-sauced pasta warm, though you might not want to commit yourself to preparing whole batches eg. of alfredo, that then might not be used. Otherwise, I keep pasta warm, edible, presentable, good texture etc on the stove for 10 minutes with a bit of olive oil or butter tossed through to stop it getting sticky, so I'm sure with more sophisticated equipment you could do it easily enough.
I'm with the people who suggest avoiding the polystyrene containers - marketing is everything in a venture like this, try pushing the whole 'trendy Italian' thing by presenting your meals in (recycled) cardboard cartons like the Chinese take-out containers (I love getting them because they make me feel like a New York cop on a stake-out hehehe), perhaps dark green or red (both white and red sauces would look better against a 'food'-coloured background), or really pointedly 'eco' - brown ridged card with green print etc. I probably wouldn't go so far as wooden forks (VERY expensive for a snack wagon), but red and white checked napkins might be a nice touch.
After all, pasta, noodles and rice are the most common booths you see in foodcourts (if you take McDonald's etc out of it), so you'd be able to apply the same business sense to a snack wagon.
I hope you go for it with this - I'd love to see more (decent for the low price) pasta out there! Good luck!
Good idea.
Use recyclable containers (pressed cardboard ?) and wooden forks.
The most successful snack vans next to the motorways are the very few ones that do a carvery,like hot pork and beef etc.Lorry drivers are the best customers and have money and like a meat sandwiches ,not pasta.
This sounds like a FAB idea, especially if you make your recipes low fat. You will make a mint if you think it out carefully.
DITCH the idea of the poly container, they are sooooo un-ecological. You need to think of something better something greener. Low fat fast food is getting big now, everyone wants it. Being Green is already big and getting bigger so you need to think about this a lot.
Sounds great.I've never actually seen people selling pasta on roadsides and all.I think you'll do good.Good luck.
Pasta is very difficult to keep hot without it over cooking and becoming inedible, you will need to think very carefully how you are going to deal with this, keeping it in chilled water is the way of restaurants will you have the facilities to do this and pass the hygiene regs
Good idea and should be quite popular, but remember that pasta cannot be eaten with the bare hands, so you will be obliged to hand out disposable forks.
These cost money, so be prepared to calculate your price around these...
Pre packing the pasta in tin foil containers keeps it warm cheaply in a wagon fitted with a bain marie, and then one needs to add the sauce only.
Good luck