QSR Magazine: Pasta Finds an Eager Audience in Fast Casual

Pasta may get a bad rap sometimes, but restaurant operators are still finding ways to attract millennials to the table for a delicious bowl of noodles. According to a recent QSR Magazine article, by making pasta from scratch with locally sourced ingredients and upgrading to fine fast casual, pasta restaurant owners are seeing better results.

Marko Sotto, principal at Barzotto American Pasta Bar in San Francisco explains that millennials “are more educated about what good food is.” They also expect higher quality pasta than what their parents served and are always seeking that Instagram-worthy food shot.

Though 41 percent of U.S. consumers perceive rice and grains as healthier options to pasta and sales and consumption have been flat or declining for more than five years. Due to these challenges, operators will need to continue to innovate and impress customers to keep them lining up for a fast-casual pasta experience.