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FROM IDEA TO THE PROJECT AND FROM THE PROJECT TO THE ENTERPRISE
Who wants to build a new business usually encounters many difficulties in finding the necessary information. So how do you find difficulties in acquiring the optimal methodology, information and appropriate tools to evaluate your idea and turn it into a business project.
The consultants who could help provide you for the payments of very expensive land, usually they are not always present in the area where you plan to start your own business. In addition they are often professionals who primarily offer other services, therefore are not oriented specifically to the analysis and assessments of the feasibility of a business project (eg accountants, banking consultants etc.). The companies already operating in the sector have generally developed a considerable experience and then have a "know-how" strategy, but do not make it available to those who want to enter the market by starting a new business, as they see it as a future potential competitor.
As a result, many would-be entrepreneurs give up before the difficulties they encounter, when they launch a new initiative on their own. Business Incubator provides no "magic formula", which, moreover it does not exist, but it offers a clear and accurate, useful information and a methodology to facilitate the complex process of realization of such activity. In this regard it is imperative to point out that, when you decide to start a new business venture, it must necessarily follow a path that we consider it appropriate to articulate the following three steps:
The contents are intended to facilitate the first two phases, namely the design and implementation of the activity. Therefore, the guide does not aims to provide guidance on the management of the activity once started, although a lot of information and the provided methodology can still result in some useful way.
Design, evaluate and implement a new business they are complex operations, requiring commitment, information, tools and methodologies. The only element among these that we cannot provide is the first, the commitment. It should be yours, and only yours.
Help is clear and easy to understand. It aims to provide information and methodologies that constitute the wealth of skills, necessary for the startup of a task, or what can be called know-how needed to start his own business. Characteristics and the role of the entrepreneur, the factors that determine the success of a new venture, the identikit for a first assessment of a business idea, how to define and how to assess the entrepreneurial model and what are the steps for the realization of a new business, downloadable kits come in, for each treated section, the specific contents of which are dedicated.
For certain issues, it provides in addition to the information also useful tools for the design and construction of the business concerned. The contents of the kits consist of text, spreadsheets, forms, facsimile images, articulated in the various sections and described below.
In "The possible choices for the design and implementation of" shows specific information concerning the activity to which is dedicated the kit. This is valuable information and indispensable to define and design your own business idea, particularly focused on the following areas of analysis:
- What to offer: products and services, the definition of the range
- To whom and how to sell it: the market, customer segmentation, the competition, marketing strategies
- Manage the activity: the organization, equipment, materials raw materials / semi-finished products, location, premises, staff
- In the "Business plan" section contains the most important tool of the kit: the economic and financial plan. It is a software that allows you to verify, through simulations, the economic and financial viability of the activity that you are planning.
MADE FROM IDEA TO PROJECT
Who is considering the opportunity to realize an idea of enterprise must first realize that, as we mentioned earlier, there is only one way to "translate" it into a new business. It is however important to note that each task can be accomplished in many ways, each configured with a different business formula. Only some of the possible business formulas can be successful and generate satisfactory financial results. Many others are not allow to earn adequately. Still others have a ratio revenues / costs entirely negative and that cannot cease to tight the deadlines of their activities.
The success of a business depends on the idea choice, but to an even greater extent on the way in which this idea is turn in the project and then realized. Almost always those who decide to start a new business does so mainly relying on intuition and improvisation. It is guided by factors such as the discovery of a new technology or a new material, the expansion of demand for a certain product or service, the success of other companies. Proceeds in a more emotional and passionate so that it is not a rational content to approximate or a limited information. Generally it does not develop or analyzes products and services to offer to the market or to turn into the production structure that they will use. He falls in love with the idea as it stands, without elaborating and considering various alternatives.
Deciding to start a new business in this way may seem deceptively simple. But often it does not allow optimizing the use of human and financial resources available and involves a much higher risk.
Although the aspiring entrepreneur cannot be certain about the future of its own initiative, however, it increases the chances of success and minimize the risk through a more "systematic process" than the "empirical “process that is almost always used.
The "empirical" path involves three steps: the identification of the idea, the realization of the activity and, finally, the start of the business. The "systematic" path includes a step in which we consider the most important: the design of the activity.
In the empirical path the appropriate design is done and then you do not invest time and money on this phase, while you invest substantial amounts in the later stages of implementation and management, as evidenced by the following graph.
Instead we believe it is essential to invest time and money in the design phase to "start off on the right foot", rather than improvise and do not like surprises once started an activity that proves unprofitable. Also because the investment in the design, namely the elaboration of a feasibility study or of a business plan, is never high and generally does not affect more than 2-3% of the total investment.
As shown in the following chart that the investment is sustained by good design and it is largely offset by the reduction of investment in the realization of the activity and the subsequent management costs. It is possible the reduction thanks to optimization of the business idea and the best organization of starting the operations.
Consequently, the design does not increase the cost but, on the contrary, almost always allows a saving.
Despite a commitment of time and money relatively low, because of the good business design before its start, in the later stages of implementation and management, save time and money by avoiding the need to "correct the course" and to remedy evaluation errors.
But, above all, the design allows you to highlight a priority of the initiatives that not prove feasible, or those who probably would not be able to survive in the medium to long term market.
Launching a store of fresh pasta, that is involved in producing and selling homemade stuffed egg-based pasta, is a very interesting initiative. Thanks to the rediscovery of the culture of the Mediterranean diet, healthy and balanced eating habits, the consumption of these products is growing and the market space is still great.
Even though stores of this kind are located widespread throughout the country, the choice of an innovative formula and the high quality products can retain different customer segments.
The kitchen should, be located away from dangerous competitors. It should be clearly visible and placed in a hallway or in a densely populated area.
To open a fresh pasta store, you must have technical knowledge and have practiced in a factory to learn the tricks of the trade. Later you can keep attending the training courses organized by Trade Associations of the sector or even learn by yourself through websites on the Internet, books etc.
As for the investment, purchasing the equipment and machinery needed to launch this business is a very costly decision. However, this can be covered by loans of low interest that benefits artisans, since those who produce and sell fresh pasta perform a craft activity in all respects. The mark-ups are quite high, given the ingredients of the fresh pasta (flour, eggs, salt and any fillings) impact the selling price of products to a limited extent.
In any case, and especially in the beginning when you do not know the number of customers you will have and consequently, how much you will earn, try to avoid substantial fixed costs and do everything you can to contain personnel costs, which drives the numbers up in the budget of a pasta factory. If you do not start with a working partner involved in the activity, it is preferable to have a domestic worker or a part-time employee who works only on the dates and times of increased influx of customers. In general, there are good reasons to believe that starting a fresh pasta store can still be a good idea but success can only come if certain conditions are met.
Before starting any work of renovation and before equipping the location/kitchen, it is important to strictly follow the laws of hygiene in force, to prevent any bureaucratic obstacles that inhibit carrying out the activity. You should in fact ask the ASL office what obligations they met to obtain the health authorization for their premises, as it is an indispensable permission to carry out the activity regularly.
Another care should be taken not to underestimate the commitment that the activity involves. The pasta maker work is challenging enough. Not only because it takes a lot to keep the store open even on holidays (for example on Sunday morning) but also because its activities gets very intense considerably during the holidays, when almost everyone is on vacation forcing the artisan to stay in the store past the opening hours.
Finally, in addition to being conscious that to get the work up to speed and learn how to plan the production you need at least a couple of years, it is essential to take into account the seasonality of products.
Fresh pasta is primarily consumed in the cold months, while in the summer the sales suffer an inevitable decline. It is essential to offer a broaden the range of products and find the ones that, according to the characteristics of the area you work, does not allow you to suffer the decline in sales.
In conclusion, those who turn to a pasta factory not only want to eat a genuine handmade product, according to traditional recipes, with the same flavor and same nutritional quality of what we could prepare at home but also want to deal with trained personnel, helpful, kind and able to inspire the greatest confidence, by selling good quality products at a fair price. A price that may not be high only if, combines the technical to the management skills: the capacity to hold the production costs thanks to the good choice of suppliers, and an efficient scheduling of its own production with the greatest reduction in waste.
You can open a store of homemade fresh pasta according to different formulas that trace the possible set up for this activity.
Here we distinguish and describe them, pointing out that the aspiring entrepreneur will choose the formula that is more advantageous to him, on the basis of the initial situation, the area in which decides to operate, the availability of premises, the skills he possessed and the sustainable investment. You can choose to start a:
- traditional handmade pasta store;
- handmade pasta store with consumption on the premises.
Traditional homemade pasta store
The pasta factory activity is organized into two main tasks, expressed by physical spaces that compose the premises: the kitchen and the selling area. The artisan's activity consists in the preparation of fresh pasta and delicatessen products that can be sold directly to the consumer from the sales counter. The production area and the selling area should be connected, to facilitate the transportation of raw materials and finished products. Furthermore, the kitchen can be "visible" to allow customers to observe the preparation of the pasta dough.
Usually, the staff works simultaneously in the kitchen and in the sales area. Although part of the activities for preparing the dough can be done before the opening of the store to the public, it may be indispensable to supply the counter more than once during the day. One of the peculiarities of this activity is in the sale of a fresh product, made shortly before being sold.
Pasta store with consumption on the premises.
In recent times, it has increasingly been established a trend to coexist in the same space, both the purchasing and the local consumption, according to the model of so-called "restaurant-shops". In the same room, you can buy and eat.
To propose the consumption on the premises it is important not to let the kitchen manage the activities of foods and drinks, i.e. the category which includes bars and restaurants. If the space allows, it may be possible to set up a room for the sales activity with a counter area, shelves and stools allowing customers to eat pasta and the food dishes in the premises. If you have outdoor space available, you can arrange the space for outdoor eating. However, the kitchen must not be equipped with tables or serve any customers. Once the limits of the management activities are not clearly defined, it is important that only products are sold and that the additional requirements provided for by law are observed, for example the use of disposable cutlery. In this regard, it is necessary to deal with the requirements and local regulations concerning the administration of the business. If the pasta store offers to the consumer a service in the location, it will be necessary to assign a staff to prepare the dishes in the kitchen. If the cold dishes can benefit from the advance preparation, the hot dishes should be prepared just before consumption. It is important to ensure, during peak hours - such as lunch - that the two businesses - of selling and consumption on site - do not come into conflict, ensuring fast service and high quality products.
Description of the Idea
|LIFE CYCLE OF THE IDEA||Growing with possibility of expansion|
|MARKET||local market - small customer base|
|ENVIRONMENT AND LOCATION||Urban centers - Residential areas - Shopping Centers|
|WORKFORCE / COMMITMENT||One / two persons + possible collaborators|
|REQUIREMENTS||No need for specific professional requirements. The required technical skills are acquired through professional courses|
WHAT TO OFFER
The fresh homemade pasta is a product of excellence, known throughout the world and used, and revamped by the most renowned chefs and appreciated. It is distinguished from the dry pasta to because it is not subjected to drying. As defined by the regulations, the pasta should have a higher moisture content of more than 24% and have a durability of less than five days from the date of production. It is usually sold in bulk in the production workshop. If packaged, it must be stored at a temperature below 4 ° C. About the packaging, the homemade pasta can be packed in a protected atmosphere or vacuum.
To ensure the high quality of homemade products, fresh pasta should be rolled out by hand and made from ingredients of proven quality and freshness. It would be preferable, for example, organic flours or exclusively using products of the area. Before listing the characteristics of the dough that can be offered it is necessary to make an introduction on the production management. The products offered by those who engages in the production and sale of fresh pasta lose their freshness and become unsaleable within a few days. To avoid unnecessary waste you must, therefore, be very good at calibrating supply and especially the production. A few months after the opening of the store you will know the amount of pasta you should make, but til then, it will be necessary to do the careful calculations about your sales potential.
Fresh Pasta: simple, with egg, filled and flavored Basically dried pasta differs according to the shape, such as spaghetti are considered "long pasta" fusilli "macaroni", the angel hair "pasta nest" and so on. In fresh pasta, however, the distinction is based on the composition and preparation of the dough. The fresh pasta assumes different characteristics depending on the ingredients that are used for the preparation and processing which it is subjected. Based on these parameters can be distinguished four main categories:
- Simple pasta;
- Fresh pasta;
- Stuffed pasta;
- Flavored or colored pasta.
Simple pasta is made from a dough made of flour, salt and water. The formats obtained are thick and usually require a longer cooking than the dry pasta and other types of pasta. Some examples of pasta are simple: Cavatelli, Malloreddus, Orecchiette, Pizzoccheri, Strozzapreti. The amount of water used should be about half of the amount of the flour. Instead of the flour you can also use durum wheat semolina, richer in protein, so as to obtain a pasta with a higher cooking resistance. As an alternative to flour 0 and 00, you can use buckwheat flour, barley, rice, chickpeas, kamut and chestnuts. Simple pasta is great for those who suffer from egg allergies and for those who follow a vegan diet that is free of animal-derived foods.
Usually egg pasta is obtained from the mixture of white flour, eggs and salt. The eggs used must not be less than 4, covering roughly 200 grams per kilo of flour. The egg pasta is rich in three basic nutrients: complex carbohydrates, lipids and proteins; calorie intake is higher than the dry pasta. The egg pasta can have various shapes and sizes, also in line with local traditions.
The stuffed pasta
Stuffed pasta. It is a type of dough made of an internal crust with a filling of meat, fish, vegetable or cheese. To make the stuffed pasta you can use simple or egg dough, the dough in any case should be thin.
The choice of filling determines the flavor of the pasta: for a stronger mix will need to add red meat, for a more delicate taste is preferable to opt for chicken or turkey. Fish can be a more sophisticated variant; the filling can be prepared using, for example, sea bass, salmon, sole, bream or prawns. Pasta with a seafood stuffing is first refined and very tasty dish. For buyers who prefer stuffed with vegetables or who are vegetarians, the alternatives to be proposed are various: artichokes, pumpkin, spinach, basil, and radish. Depending on the dough, you can add red or white wine, cheese, spices, onions and garlic.
Stuffed pasta is widespread in Italy in different sizes ranging from region to region or from area to area. Many preparations are common while coming from different traditions. For example in Parma, Tortellini are called Anolini and Ravioli are called Tortelli, while Tortellini Bolognese in Ferrara are called Cappelletti and Mantova Agnolini.
Flavored and Colored pasta
In general, all fresh dough can be flavored. To the basic ingredients such as white flour, salt, water or eggs, to produce this type of pasta must be added other ingredients, spices and/or flavorings.
Taking a few examples can be added: chestnut flour, spinach, squid ink, red pepper, lemon, truffle, porcini mushrooms, sage, and cocoa. Whatever the choice, a store should always flavor and color the dough using natural products and no artificial coloring agents. The flavored pasta can have various shapes and sizes, even according to the local gastronomic traditions.
Depending on the type of product, the dough may be accompanied by different sauces or simply be seasoned with oil/butter and Parmesan cheese, to best enjoy the added ingredients in the dough.
The main categories you can add special pastes, intended for people with food and, in particular intolerances, celiac disease. Gluten, triggering factor of the disease, is the protein component found in wheat and other grains, such as spelled, barley, rye, oats, kamut. To carry gluten-free pasta you can use the brand flour "gluten free" or buckwheat, corn, rice.
There are pasta makers who decided to devote themselves exclusively to the production of foods "gluten free" and others who assist them to traditional products. In the case in which both prepare food, gluten-free products must never come in contact with flour or food that they have, to avoid contamination. That is why if you choose to offer special dough you may want to create two separate spaces, or at least two separate working areas.
Types of fresh pasta that can be offered
The Italian gastronomic tradition boasts an impressive range of fresh pasta recipes, suitable to marry the variety of toppings that offers the Mediterranean diet. Even for the most skilled artisan and prepared, it is practically impossible to bring all the regional specialties. It will be important to make a careful selection of a maximum of 6/8 types of dough to produce and sell.
The choice must be made taking into account some rules of thumb.
First of all, you have to consider some essential products. Ravioli, Tortellini, Gnocchi, and Cappelletti are now deeply rooted in the national food culture and cannot be missed in the window of a pasta store. Moreover, you should take into account local traditions by proposing at least a couple of the most popular specialties of the region in which you have the store. For the rest, the assortment of pasta can be calibrated based on the staff's ability and preferences expressed by customers. Below we list and describe the most common types of fresh pasta, classifying them according to the types of dough with which they can be made of. It is:
Very widespread in Piedmont, they have a square shape. The filling is mainly composed of mixed meats, cooked in different ways; braised beef, roasted chicken breast, roast rabbit, sausage are some examples. The meat is then added vegetables, salt, pepper and nutmeg. The pasta is made of eggs, flour and salt.
Bigoli is a simple pasta, very old country traditions: it is a thick spaghetti with a diameter of 2-3 mm long and 25-30 cm. The dough consists of wheat flour, salt and very little water. There is the possibility of double preparation with or without eggs and wheat; flour can also be replaced with the integral. Bigoli is a first typical Veneto dish that, according to tradition, was consumed during the days of abstinence, such as Christmas Eve, Good Friday and Ash Wednesday. The most important features is the roughness and porosity of the surface, which allows the paste retain well sauces and condiments.
In traditional recipes bigoli is accompanied by duck sauce or served in a sauce of anchovies or sardines. Excellent also the combination with turnip greens and sausage or sword fish and cherry tomatoes. For a stronger taste can be accompanied by gorgonzola.
Like other types of fresh pasta from Southern Italy, Busiate is made from durum wheat semolina reground and water, no eggs. They have the form of coiled thin hollow tubes, of about 7 cm in length and with a diameter of about 4 mm. Spread in the Trapani area, Busiate take its name from the so-called '' Busa'', the knitting needle used by housewives to make them. They go well with different sauces with or without seafood. Traditional Busiate are those made with pesto Trapanese made with basil, tomato and almonds.
Cavateddi / cavatelli
Cavatelli is a typical semolina pasta format of the regions of Molise and Apulia, now spread throughout southern Italy. They have an elongated shape and hollowed towards the inside and the dimensions may vary depending on the area of diffusion. Cavatelli goes well with both vegetable sauces, and meat.
Egg pasta typical of Emilia generally has a filling made with ricotta cheese, eggs, spinach and grated Parmesan. The perfect seasoning is butter and sage.
Canerdeli are great bread dumplings with bacon in the proposed variants, cheese, spinach and radicchio.
Canerdeli are traditionally served in soup, can also be accompanied with different types of seasoning with vegetables or meat.
Handmade Cannelloni have a great added value to the dry pasta, because they can be sold pre-filled and ready to be baked in the oven. Cannelloni are rectangles of fresh egg pasta that usually are wound to form a cylinder that houses the filling. If you want a softer dough with flour, egg and salt, you can add olive oil. If the sheet used for the Cannelloni is similar to that of lasagna, it is useful to remember that Cannelloni is not stuffed with the meat sauce but following the tradition, with cottage cheese and spinach.
Spread in the Terni area, Ciriole is similar to the Tuscan pici. Dough of Ciriole is made by using only flour and water, without eggs. They can be prepared, for example, with a fresh tomato sauce and mushrooms. For Ciriole to Terni takes tomato, garlic, pepper and parsley.
The fettuccine are thin strips of a flat section pasta, spread in northern and central Italy. Its name comes from the verb "slice", as Fettuccine is made by spreading the dough into a thin sheet that is cut after it is rolled up. What distinguishes them from the noodles is the width of the strip, which should be comprised between 3 and 5 millimeters.
A common variation is the green fettuccine; where in the dough are added beets or spinach. In America they are very famous fettuccine Alfredo, which are seasoned with butter, Parmesan, mixed together with a little cooking water.
Egg pasta from Emilia Romagna. The look is reminiscent of Penne, but they have a different texture. The most common toppings are ham, peas, olive oil, Parmesan cheese or sausage gravy.
The best known are made from potatoes, but can be prepared with different bases: wheat flour, corn, semolina (Roman), polenta, rice, dried bread, potatoes and various vegetables. They can be plain or stuffed. At the regional level, there are different variations and adaptations of this type of product. Finally, depending on the filling the Gnocchi will have to match with the sauces and the most suitable dressings to enhance the flavor.
It is the egg sheets cut into strips. The most famous are the lasagna Bolognese, a typical dish of Emilia Romagna and by now the symbol of Italian cuisine in the world. In this recipe the lasagna is arranged on several layers seasoned with white sauce, meat sauce, parmesan cheese and then baked in the oven. In Liguria lasagna is prepared with pesto and white sauce.
It is a typical recipe of Southern Italy, which is different from macaroni commonly known as a type of dry pasta. Depending on the region, in fact, change the length of macaroon, which is still higher than that which is used for the pasta to be dried. The dough should be prepared with water and semolina from durum wheat. You can dress for example with ricotta and pistachios.
An original dish of Emilia Romagna, whose name derives from the irregular shape of the dough. Originally, the Maltagliati was prepared using the scrap dough pasta noodles. The ingredients are the same as the noodles: flour, eggs and water. The most classic use of maltagliati is with bean soup.
Orecchiette is a famous type of pasta, the gastronomic symbol of Puglia. They are prepared with a base of water and semolina flour. The auricles are round and concave, with the thinner center of the edge, with the rough surface and with the dimensions of about 3/4 of an inch finger. The classic version provides the season with turnip greens.
Typical Ligurian stuffed pasta. It differs from Ravioli for the triangular shape, because they are larger and for the absence of meat in the filling. Good alternative to offer for vegetarians that are usually accompanied with pesto or walnut sauce.
Pappardelle, typical of the Tuscan tradition, is a type of pasta whose shape recalls that of the noodles. The difference is the width: the Pappardelle are at least 2 cm wide. The dough is made from flour, eggs and salt. They are rough to the touch. Tuscan tradition associates them with sauces with strong flavors such as meat sauces as hare or wild boar and mushroom.
Pici (or Pinci) was the first dish of Sienese cuisine. They are large in diameter noodles of 3-4 mm. For the preparation, you should have wheat flour, instead of the durum wheat semolina, water and a minimum quantity of egg, which, however, may also be absent.
It can be combined with many toppings such as cheese and pepper, duck sauce, sausage, mushrooms. The name comes from the practice of "appicciare" pasta.
Typical of Valtellina is a variant of noodles, 2 or 3 mm thick, 1 cm wide and 7 cm long. white flour, buckwheat flour, wheat and water are the ingredients that characterize the classic dark coloring. For Pizzoccheri alla Valtellinese need a dressing of potatoes, cabbage, parmesan cheese, Valtellina Casera flakes and butter.
The term can indicate a ravioli stuffed pasta in general, which can have various shapes such as square, rectangle, triangle and the crescent. In Romagna, the ravioli are called tortelli.
Depending on regional traditions varies radically the filling; the ravioli can contain cheese, vegetables, meat, fish, shellfish.
For the preparation of ravioli must apply two layers, handing over the filling to a well-spaced piles and lean over the other, sealing the dough around the filling. Finally, the filled pasta is cut with a wheel, smooth or grooved. The maxi ravioli variant the tortelloni is made with piles of larger filling and cutting the dough into squares of larger size.
The strong point of Campanian cuisine, Scialatielli is similar to spaghetti, but shorter and thicker. Scialatielli is prepared with flour, water, milk, grated cheese, chopped basil and salt. Excellent with shellfish such as clams, mussels, shrimp and seppiolini as the case of Scialatielli with seafood, fisherman or all'amalfitana.
Pasta in the shape of big torches one inch long, widespread in central Italy. Prepared with 00 flour, water and salt to which some add egg whites and cheese. To be seasoned with meat sauce.
Pasta typical teardrop shape, Sptazle are widespread in Germany, France, Switzerland and the Tyrol. The dough must be a base of eggs, flour, water and oil. Also widespread green variant with boiled spinach. You can add a cream and bacon sauce.
gastronomic tradition. Bolognese origin, are now widespread in all regions. Flour, eggs and salt is what you need to prepare. Very important it is that their thickness should be between 4 and 10 tenths of a millimeter. The noodle width instead goes from 4 to 10 millimeters. The traditional recipe calls for seasoned noodles with meat sauce but the variations are endless and delicious.
Tortellini, cappelletti e cappellacci.
Tortellini is typical of Modena and Bologna and are instantly recognizable thanks to their particular shape that recalls the popular imagination the navel of Venus. Disseminated widely throughout the national territory, they are among the most sought fresh pasta.
The shape of Tortellini is not very different from that of Cappelletti, with the difference that the sheet has a thinner thickness and that the amount of filling contained in each square of dough is lower. Tortellini is easier to manipulate than Cappelletti and is smaller and graceful.
The fillings are different, in fact, Tortellini has a filling of pork loin, prosciutto and mortadella, Cappelletto contains pork, chicken and beef, but also salami and bacon. A variant of Cappelletti are Cappellacci that have a larger size.
Short pasta with elongated and thin shape, born in Genoa. The recipe involves the use of water, flour and salt 00. The most common combination is the one with the pesto. Also widespread variant of trofie made with chestnut flour.
Products to be takeout for consumption on the premises
To offer a complete range of products and attract new customer segments, the store can make sauces and fresh sauces to accompany the pasta for sale and hot and cold items for sale to take away.
If the store provides the consumer on-site service will also allow customers to consume pasta dishes there.
Take advantage of the growing trend to take away may allow the store to compete with the fast restaurant business, having benefited from the quality of the raw materials used. Even in the non-domestic catering, in fact, it has established the trend to prefer natural products, certificates and territory.
The products to be offered will vary according to season and the culinary traditions of the region in which you start the business. Can be divided into three main categories:
- Gravies and sauces
- Premade Cold Entrees
- Premade Hot Entrees
Gravies and sauces
To expand the offering and meet the needs of different customer segments, the store of fresh pasta may assist the sale of different types of pasta also sell ready-made sauces, made according to tradition and using high quality raw materials and the area. Most gravies and sauces of Italian culinary tradition have, in fact, quite complex work processes and timing significantly distended than the time that Italians on average claim to spend in the kitchen. For this reason, homemade stores and delis have specialized in the production of fresh sauces. The added value of gravies and sauces are handmade in the raw materials used, from agriculture and certified organic farms and or produced without the addition of preservatives and coloring artificially synthesized. In addition, the manufactured handmade product allows a high mark-up and presents no particular problems for the storage and preservation.
The store may sell sauces and sauces fresh daily directly to weight package chemicals in small clear plastic containers of various extents according to the quantity of product desired by the customer. The recipes of dips and sauces from the Italian tradition are very. In terms of authenticity, a choice of sauces and gravies is perhaps the largest of the national scene and these products have always had considerable importance for the preparation of tasty main courses focus on using fresh and stuffed pasta. The choice of gravies and sauces to be constructed should take into account the combinations with the types of pasta products, although some recipes are essential, such as sauce or walnut sauce. In addition, to change the selection, you can also submit original recipes based on vegetables, fish, meat or mixed, spicy and sour.
As for the sauces, though the tomato is dominating -we think of the sweet Passata or Ragu (meat sauce) - even the Pesto have now reached such a variety of variations to suit all tastes. Below we listed the main sauces, meat sauce and pesto. Each can provide one or more additions, according alla regional tradition of belonging:
- Tomato sauce and basil
- Bolognese sauce, with minced meat
- Neapolitan sauce, with meat in pieces
- Sausage sauce
- Mushroom sauce
- Tuna sauce
- Artichoke sauce
- Walnut sauce
- Sauce of olives and pumpkin
- Clam sauce and artichokes
- ravy with bottarga
- Sauce of chicken livers
- Soy sauce
- Seitan ragout
- Genoese pesto made of basil, parmesan and pine nuts
- Sicilian pesto (with tomato and ricotta cheese)
- Trapani pesto (with tomato, basil and almonds)
- Etna pesto (with tomato, olives, mushrooms and peppers)
- Pesto alla calabrese (with tomatoes, peppers and cheese)
- Black cabbage pesto
- Fennel pesto
- Pistachio pesto
The sauces instead give the dish more flavor and are mainly used to accompany main courses of meat and fish, but also vegetables. To dispel the myth that the use of sauces in Italy is linked to the spread of recipes, mostly from North America and Northern Europe, listed below are some typical sauces:
- Bechamel sauce
- Bagna Cauda, made with extra virgin olive oil, garlic and anchovies
- Pepper sauce
- Tuna sauce
- Caper sauce
- Anchovy sauce
- Chatelaine sauce, made from herbs, pickled gherkins and capers
- Spicy sauce with pine nuts
- Salt cod sauce
Premade Hot Entrees
Include all recipes using fresh pasta topped, but also more complex preparations, especially the first courses to be done in the oven, such as lasagne, cannelloni or gnocchi alla romana. These can be sold for takeaway packed in aluminum packaging, the customer can also be used for cooking or heating in the oven once you arrive home.
Alternatively, all of the hot first courses can be offered for consumption on site. In the choice of dishes to be used for immediate consumption, it is useful to keep in mind that in the homemade business, customers cannot be seated at the table and served, but they can only pick the dishes and make use of shelves and stools for a quick snack using plates and disposable cutlery. For this reason it may prove practical to offer food easy to eat. Finally, since the takeaway and the consumption on the premises are secondary activities with respect to the sale of fresh pasta, it is best not to overdo it in the variety of the offer. Three or four first dishes to choose from will satisfy a large part of customers. In addition, you can accept reservations for meals on request of customers. It is clearly not possible to mention all the recipes of warm dishes including fresh pasta, so we have selected some of the most traditional and others more original we indicate below to provide a useful starting point to compile an original menu:
- Traditional lasagna
- Lasagne with pesto
- Gnocchi alla Romana
- Cannelloni with ricotta and spinach
- Cannelloni meat or cheese
- Cannelloni of eggplant
- Cottage cheese and spinach candy
- Cavatelli with pumpkin flowers and saffron
- Ciriole to Terni
- Garganelli cream, ham and peas
- Potato gnocchi
- Ravioli with meat sauce
- Pumpkin ravioli
- Pansoti with walnut sauce
- Orecchiette with turnip tops
- Pizzoccheri Valtellina, cheese, cabbage and potatoes
- Bigoli with asparagus, artichokes and pesto peas
- Rustic pappardelle with sausage and leeks
- Pici garlic
- Pici with cheese and pepper
- Pappardelle with salmon with almonds and lemon
- Tagliatelle vegetables and arugula
Premade Cold Entrees
Fresh pasta and sauces are products that are affected by a certain seasonality. In the warm months, the sales of these products tend to suffer a decline. In some cases, can even reach 30%. In order, not passively accept this natural drop in turnover, the business owner can take advantage of the takeaway and consumption on the premises by providing cold pasta dishes delicious on hot summer days. For this purpose, it is to be preferred the small formats of fresh pasta, more appetizing and can better hold the cooking. Here we propose some ideas that reflect the culinary traditions of the Italian regions:
- Cold ravioli stuffed with tuna sauce and mozzarella, tomatoes and olive oil
- Cold maltagliati arugula pesto and tomatoes
- Cold trofie with pesto and sun-dried tomatoes
- Tortellini lemon-flavored, arugula and Parmesan
- Ravioli alla caprese with fresh vegetables, cheese and first salt
- Cavatelli cold cream of zucchini
- Vegetarian salad orecchiette with eggplant and tomatoes
- Strozzapreti salad with octopus pepper
- Gnocchi with clams and courgettes
- Cold ravioli with eggplant
- Macaroni with salmon, swordfish and tomatoes
- Cold lasagna with vegetables
- Cold lasagna with pesto and salmon
To choose whether and how to expand the range of services you need to carefully evaluate investment opportunities and the use of time of the owner and key employees.
Below we list and briefly describe the main services that you can offer in a store of fresh pasta:
- Making products to order
- Takeaways of products ready for consumption
- Online sales
Making products to order
To meet special requirements of customers, qualitative and quantitative, you can create special products to order. This service is useful in two particular cases. First, during major holidays, when the customer needs large quantities of fresh pasta and the demand is more concentrated. In this case, to avoid the risk of not finding the desired product customers can book cars the amount necessary for the pasta store and withdraw the product in comfort. Secondly, the pasta store can propose to make unusual types of fresh pasta or respond to particular needs, such as gluten-free, on demand it. It is a service offered only after carefully evaluating the commitment required in terms of time and personnel.
- Making products to order
- Takeaways of products ready for consumption
- Online sales
Take away the products ready for consumption.
A new trend for fresh pasta shops is to serve ready dishes prepared with own production pasta packed in takeaway packaging, to be consumed for street or taken home.
This service greatly expands the potential customer segments and can ensure a second entree to the pasta shop quite consistent. However, it must also take into account that such a service, if not managed optimally, could penalize the main activity. The additional workload in the laboratory because of the preparation of take-away could cause a deterioration in the preparation of fresh pasta for sale in the store.
For this reason are fundamental planning and strategic management of human resources within the local area, in addition to the analysis of the type and of customer needs.
All the products described can, on request, be delivered to the customer home, for free or for a small additional cost. As for individuals to accept this delivery service are mainly people with little time available, for example, workers who can order a pasta dish to be eaten in the office.
The first factor to consider in order to offer this service is the extension of the area you choose to cover with deliveries. By choosing, a wide range, besides slowing down the service, causes a significant decline in the quality of the pasta, which arrives cold and defeat.
Moreover, it is a service to be offered only after having carried out careful analysis of the costs and benefits. The benefits consist of a potential extension of its customers and thus in increasing revenue potential. The additional costs due to the offer of this service are represented by the direct costs of home delivery real and include the cost of personnel and means of transport to use.
To broaden the range of customers and increase revenues, the owner may decide to propose the sale of its fresh pasta products in a network.
To this end, it is necessary to do your own Internet site in which you can present the prepared products and their prices, preferably with a picture and description of the ingredients and nutritional characteristics. Alternatively, you can join a specialized portal.
With a simple "click”, the customer can buy the products directly from home, choosing to pay in advance by credit card or cash upon delivery of the order. It should be clear that to sell online pasta you must finish it and choose a fast and refrigerated transport solution.
HOW TO ORGANIZE THE BUSINESS
The organization of a pasta shop in terms of size and complexity can vary according to numerous factors. First it depends on the types of products and services you want to offer and, significantly, if the supply of finished products is added to ready meals, for removal or for consumption on the premises.
As the offer is wide and the store should be organized in an articulate way: there will be more work to be done and will need to have a pretty good idea of the quantity, variety and type of products and services that you intend to offer, the necessary equipment, amplitude and requirements that need to have the laboratory or other spaces, the commitment of time and skills of the staff.
The use of quality raw materials and the season is one of the most important aspects for the success of the pasta shop.
Since this is, in fact, a task that points on the supply of refined products, handcrafted and with quality ingredients, the type of raw materials used should be as organic and certified origin, or at least from the short supply chain. Therefore, it is important to choose reliable suppliers from the area.
The benefit of fresh pasta made by hand is the absence of preservatives, colorings, artificial additives, gluten artificially synthesized, which are often present in industrial-products. Below we list and briefly describe the main raw materials useful to the realization of the dough puff of fresh pasta:
- Durum wheat flour
- Eggs (egg pasta)
- Other ingredients
The types of flour to be used in a factory should be adapted is to be executed by hand, with both the mixers. In the market, there is a wide variety of flour: the choice depends primarily on the recipe and the pasta shape to be produced.
The most used is that of soft wheat flour (soft because it is a type of grain that is breaks easily), commonly called flour 0 or 00. These abbreviations indicate the various degrees of refining of wheat flour, according to what establishes the Italian law. Less flour is refined, the higher the nutritional value and the amounts of protein, calcium, phosphorus, iron, vitamin B1 and B2.
Flour 00, it may be preferred for its white color; O that appears, in fact, less clear b ecause it contains a small amount of bran. The wheat flour is suitable for the preparation of all the fresh pasta dough, including the gnocchi.
To decide the right type of flour you need to also assess the strength. The strength of a flour defines the capacity of water absorption during the mixing, at the time when they form the so-called "mesh gluten": the more the flour is strong longer produces a dry, elastic dough, not sticky.
In general for the simple dough is a flour with a not too high force (w200), while for the stuffed pasta is preferable a flour of good strength (w 250-280).
Along with the traditional flour, they are widely used even the whole. The whole wheat is a purpose flour sifted, which has undergone the first process of grinding and contains all the outer parts of the grain, including the bran. Compared to refined flour its color appears darker and more rustic flavor. It can be used for the preparation of all types of fresh pasta and goes well with the flavors of traditional Italian recipes.
In addition, the market is a long list of alternatives to those obtained from wheat flour and are becoming increasingly popular for their taste, but also by those who follow particulates diets or those who suffer from allergies and intolerances.
The kamut flour for example, is particularly suitable for people suffering from diabetes, since its glycemic index is lower than that of the traditional wheat flour. Today, it is widely used both for the production of fresh pasta with or without eggs, for both the filled pasta.
The dough produced from corn flour goes to the richest and rustic seasonings. The corn flour makes the dough less resistant to cooking and it is advisable to pull the dough to a thickness slightly higher than usual. The chestnut flour is gluten-free; it can be used in gluten free preparations.
Fresh pasta made with chestnut flour goes perfectly with white sauces that enhance the taste of the raw material of the sheet.
Finally, among the most common flour for celiac you have the rice flour, nicknamed "the light flour." Is obtained by grinding rice, it has a delicate flavor and is therefore very versatile. All flours listed is preferable that they are organic farming, that is they do not contain genetically modified organisms, are produced in compliance with the environment, human health and without the use of chemical agents.
Before using, any flour should always check its condition, evaluating the color, the smell and the absence of lumps.
Durum wheat flour
By grinding durum wheat you will get semolina and semolato with nutritional composition similar to white wheat flour. Italian law allows you to industrially produce dry pasta only with durum wheat semolina, for its handmade pasta there are no restrictions.
However, the general rule would take durum wheat to the preparations without egg, which is more common in the gastronomic tradition of southern Italy. The flour has a distinctive amber color that characterizes the products produced from it.
It can be used alone or mixed with the common wheat, to make the most workable paste and reduce the cooking time. The durum wheat semolina is obtained with an extra step in the milling process. Its grain is thinner and lighter in color than the grain of semolina.
The pasta obtained from semolina is qualitatively inferior to that achieved with 100% semolina, since the semolina gives the dough a lower consistency: the dough flakes easier, holds less cooking is less aromatic and is more difficult to digest.
For the preparation of pasta, you can use fresh eggs, not cold, and medium in size. The egg freshness is very important: the egg white must be clear, clear, compact and spherical yolk. The shell must be clean, undamaged, free of cracks and dry. Normally the addition of the mixture of fresh egg pasta is done in measure of 5 or 6 per Kg offlour, but the doses vary considerably depending on the type of formula that you want to accomplish. The shells of the eggs will have to be carefully thrown directly into a trash can equipped with pedal, making sure the dough does not there is no trace. As for the preparation of fresh pasta are used whole eggs you can also use pasteurized eggs, in particular to limit the risks linked to the use of the food raw. It is a liquid egg product made specifically for the processing and that, if you work with large amounts can prove to be more practical and hygienic.
To ensure the high quality of the product it is possible to prefer the use of organic eggs. You can recognize them from the identification code, which for organic eggs from free-range, is characterized by number O. The hens that produce these eggs are fed with organic feed, chemical-free, and free to move outdoors. The eggs are also used for the preparation of fillings of ravioli and other types of fresh filled pasta.
For the fillings of fresh pasta can be used many vegetables. All the vegetables used must be fresh and preferably in season.
You may, therefore, decide to vary the fillings according to the season in which you are: for example, in the winter artichokes and squash, zucchini and eggplant in summer.
Per i ripieni della
For the fillings of fresh pasta spinach, vegetables and chard are definitely most used. They are present in many fillings such as Ravioli, Cappelletti and Pansoti. Vegetables are also used to color the pasta: green sheets are obtained with the use of spinach, red sheets with beets or tomatoes.
In the preparation of gnocchi, the main ingredients are the potatoes. The potatoes best suited are white-fleshed, as rich in starch and more floury. In addition, it is important to use immature potatoes. Young potatoes contain little starch, are rich in water and would therefore need a high amount of flour.
The meat to be used in fillings of fresh pasta and sauces depends on the recipe that you want to follow. You can use pork or bovine, but also of game. The meat you can buy already ground or whole, and if necessary crush through appropriate equipment. The culinary trend of recent years will be using more and more lean cuts of meat; as well as to limit the intake of calories the meat has less fat tend to be less need prolonged cooking. One example is found in the recipe for Bolognese sauce: instead of bacon oftentimes you use the sausage.
The use of salami makes the tasty stuffing. The most used are the prosciutto and mortadella. Already they salty, you should be careful not to add salt to the mixture of the filling.
Those most used are the ricotta and Parmesan. Ricotta matches the stuffed vegetables and makes for a very soft filling. Parmesan instead is grated and added to make it rich and tasty filling.
Herbs and spices
Herbs and spices are used to make the tastiest pasta also reducing salt. Pepper, nutmeg, mint, chives, thyme, rosemary and sage are the most widespread. They can be used dry or fresh.
The production process
The artisan production process of fresh pasta can vary significantly according to the type of products offered, the equipment you have available and the professionalism of the pasta maker. However, certain phases are common. Below, we analyze briefly, preferring automatic machining for the kneading and drawing stages and laminating that providing, where possible, the manual finishing.
Preparing the dough
The basic rule concerning the proportions expected for egg pasta, a pound of flour for each egg; for durum wheat are expected instead 3 dl water for 4 hg semolina.
The basic rule concerning the proportions expected for egg pasta, a pound of flour for each egg; for durum wheat are expected instead 3 dl water for 4 hg semolina.
The general rule is that you must get a dough with a 35% humidity for the filled pasta, the degree of humidity drops to about 30-33% for the simple fresh pasta. The proportion must be made between eggs and flour in the case of egg noodles, or between water and semolina if you prepare the pasta from durum wheat.
In addition to the exceptions derived from single receipts, you must also take into account the weather conditions of the kitchen, the type of equipment used, the characteristics of raw materials and so on.
The dosage will also vary depending on whether you choose the manual dough in an alternative to the one with the mixer. Recent technological developments enable, in fact, automatically mixing respecting the characteristics of the traditional method and getting a product very similar to that mixed by hand.
To make the colored and flavored pasta will also be necessary to directly add the extra ingredient to the dough, such as squid ink, beetroot and spinach. In this way, the dough derived from mixing will already colored.
For the simple pasta, you must mix flour or durum wheat flour to water; in case of egg pasta, it is necessary to add, for each kilogram of flour, at least four fresh whole eggs or the equivalent of pasteurized egg product. The addition of salt varies, as well as based on the type of flour, also depending on the recipe but usually takes place in cooking and not during the mixing. The filled pasta requires fewer eggs and the addition of warm water in order to soften the dough. If the filled pasta is flavored with vegetables, also, it is usually helpful to reduce the doses of water.
The dough, measured with professional scale, can be inserted into the mixer or hand worked on a work surface in wood or stainless steel. In the case of semolina pasta, at the stage of kneading follows a second processing, called "kneading".
It is useful to remember that the dough should rest wrapped in plastic wrap or a dry cloth to allow the gluten to relax and soften. The minimum rest time for a kilogram of dough worked by hand is about half an hour. The time is reduced by up to 5 or 6 minutes if the dough has been worked with the machinery.
Kneading the dough
The mixture can be worked by hand, with a rolling pin on the wooden cutting board or through electrical sheeters or mixers presses that allow with little effort and in a short time to get a different leaf thickness depending on the type of pasta you want to accomplish .
Depending on the type of fresh pasta that you choose to carry out the kneading may be subjected to wire drawing or rolling. The wiredrawing obtained by using an extruder at low pressure and cavity dies or bronze. Bronze drawing allows you to cut the dough into the desired shape and gives the roughness necessary to keep the condiments.
The most widely used process for obtaining the sheets is instead that the lamination takes place in a machine comprising automatic cylinders, which define the thickness and the length of the pasta. If you want to get noodles or similar, you should cut the dough with the cutter. The cutter can be connected to other machines and thus to facilitate the filling of stuffed pasta. Although they are present on the market equipment that can prepare all the traditional types of fresh pasta, from Cappelletti gnocchi, it could represent an added value to manually close the filled past
In the place hosting the hobs or - if you also offer prepared meals and for consumption on the premises - in the professional kitchen, the pasta maker or one of your assistants must provide for the preparation of the filling. The variety of preparations follows the great heterogeneity of national and regional recipes and can be further enhanced thanks to the imagination of the pasta maker that can embellish his stuffed pasta with unusual and original recipes. In general, in addition to using high quality raw materials, it is important to measure out the filling over the dough well. Furthermore, the amount of filling placed for each triangle or square of pastry should not be excessive, to avoid this to fall apart letting out the filling during the cooking.
The filling may be entrusted to a specific machine or be made manually, to raise the quality of the finished product.
Once the pasta is ready you can dust with rice flour, so as to keep it from sticking to each other, to the trays or containers, where it is stored. It is not a mandatory step, but it is advisable especially if the product is not cooked right away. The dusting is more frequent if the treatment of the dough is done by hand. Many machines, however, equilibrate the moisture amount of the product by reducing the usefulness of this phase.
Pasteurization is a thermal recovery process that deprives the fresh pasta from bacteria and pathogenic microorganisms. Thanks to pasteurization, the product will keep longer, whether it is sold fresh or if it is packaged.
There are several types of pasteurization, each suitable for the storage of different types of foods.
The fresh pasta is pasteurized at high temperatures, between 80 ° C and 110 ° C. Normally, it is sufficient positional the finished product on the conveyor belt of the pasteurizer and wait for the process sequence.
When finished the preparation the products they must be placed in paper trays and stored in the fridge in the room used site counter sales.
Fresh pasta must be then stored in refrigerated compartments of the kitchen or in the window refrigerator in the sales area.
To sell packaged fresh homemade pasta you must provide for the modified atmosphere packaging using a gas mixture suitable for foodstuffs. In other words, you should pack the dough under vacuum once you remove the air from the container or from the plastic envelope and introduce oxygen mixed with nitrogen and carbon dioxide. This mixture controls humidity and prolong the "shelf-life".
Preparation of ready meals
Some of the dishes intended for takeout or consumption on site can be previously prepared, so as to be ready for the moment of maximum flow of customers. To keep them at the right temperature you can keep them in heated cabinets or counters; alternatively, you can heat them up using a microwave oven. The egg and filled pasta dishes, however, express their value added only when freshly cooked. To make this easier it is possible to keep the water in the process of boiling and gravies on the heat to a minimum.
For a production shop and sale of fresh pasta, depending on the size on which it intends to operate and the quantity and type of products that you want to propose, the local surface will be more or less high. In principle, however, a fresh pasta shop can also develop a surface area of 50/60 square meters divided as follows:
- Sales area
- Area for consumption on the premises
It is not only the space in which the production takes place and in which, consequently, are positioned the equipment. It is also the place in which are stored inventories for the production.
Must have a minimum area of 30 square meters and it will be necessary to do the utmost to maximize space inside. Considering that, must be positioned in a professional kitchen suitable for the preparation of sauces and fillings, to have the authorization of ASL to conduct business must be equipped with chimney and be well ventilated. In the case of the preparation of gluten-free foods, the workroom should be more spacious, and allow the processing of this product remains well insulated from traditional machining avoiding hazardous contamination. To optimize the processing laboratory should be well-lit. To achieve functional lighting and save energy you can install spotlights or LED light fixtures.
To make the functional environment and in accordance, it is necessary to make the paving material easily washable and non-slip, such as rubber, PVC or linoleum. The walls will be coated or tiled, to make them easily disinfected. The key features should be the hygienic and functional.
If you have limited space, rather than individually buy different equipment needed, you can implement a pre-mounted workroom.
These structures - also made by specialized suppliers to measure and adapt to different needs - are able to concentrate on a single work station of the kneading and working processes. It comes to "fresh pasta lines" with good technological characteristics and able to guarantee maximum safety and hygiene.
However, it comes to matching only limited production quantities. Used only in the initial stage of the activity.
The sales area includes the area used for exhibition and sale of products. It should be organized around a refrigerated counter, large enough to accommodate even the case.
The sales area of a workshop is usually adjacent to the lab to allow transporting the pasta and materials in a fast and comfortable manner. It is important that this space that is well lit and tastefully decorated.
If, in addition to selling fresh pasta in bulk, you choose to sell fresh pasta and sauces packed in a jar, you can set up the shelves designed to accommodate products for sale.
In setting the sales area it is useful to keep in mind some studies that have verified the different effectiveness, in terms of sales, of the arrangement of "active stations" (those providing for the presence of personnel, such as the cash desk) and those "passive" in which the products are displayed in glass cases or on free shelves.
It is, for example, proven that in the way up to the cashier the items that mostly will attract the attention of customers are those exposed on the right side, as well as, within a shelf, the area for which the client will be more interested will be the middle one, between 80 and 160 cm from the floor.
Even the so-called "meditation zone" is the area of the counter-case, is of great importance, because in it the customer waiting to be served or pay is more likely to buy on impulse.
Area for consumption on the premises
If you decide to offer its customers the possibility to eat in, you will need to equip an area where customers can enjoy their orders. Recalling that it is not an activity of administration, the area for consumption on the premises may only be furnished with shelves and stools.
This must have a recognizable style, pleasant and an image that can really enhance the quality of what you offer. For this, we must study carefully the style of furniture that you want to give the local level, in order to emphasize the image.
The choice of the setting is very important to characterize the space. You can choose a traditional material such as furniture wood and wall covering, or you can give to the place a rustic touch leaving the walls with exposed brick; or you can even opt for a modern setting, by using strong colors (green, blue, red) and modern materials such as metal and PVC.
To make it even more comfortable and practical on-site consumption, you can set up one or more "islands do-it-yourself" with various condiments, napkins, glasses. It will be the holder to choose the most appropriate style according to your taste and to customers who intend to reference.
To have permission from the Health Agency to perform the activity, the place must be equipped with toilets which can be located internally and outside the space. In both cases, the local health authorities determine how they should be equipped and where they need to be prepared. In principle, for example, if they are internal to the local, they must be fitted with an ante and automatic soap dispenser. Given the rules on hygiene and health change from city to city, it is appropriate, beyond these general indications, to check the rules and regulations by requesting information directly to the office of ASL.
Equipment and furnishings
Below is a list and some general indications about the main equipment specifications and common necessary for starting and managing the activity.
If you also prepare gluten-free items, it is imperative to make sure that you use special machines, tools, cabinets and everything that can serve in the laboratory in order to avoid contamination with foods that contain gluten.
Equipment and workroom furniture
- Electronic weighing scales
- Business Plan
- Pastry board
- Rolling pin
- Press for pasta extruder
- Bench cutter and automatic
- Puff pastry machine
- Ravioli machine
- Cappelletti and agnolotti machine
- machine for lasagna and cannelloni
- Machine for dumplings
- Orecchiette machine
- Machine for special dough
- Line paste
- Vacuum packaging machine
- Blast chiller
- Refrigerator cabinet
- Cold room
- Mincer - grater
- Equipment minute
- Cooktops/professional kitchen
- Cooker hood with extractor fan
- Two basins sinks
- Electric oven or gas
- Kitchen furniture
Equipment and furniture for the sales area and consumption on site
- Refrigerated display counter
- Cash point
- Cash register
- Electrical terminal POS
- Corbels and brackets
- Refrigerated display cases for drinks
- Sealer for takeaway containers
- Containers for take-away food
- Signs / plates
- Lighting system
- Air conditioning and ventilation
- Burglar alarm
- Furnishing store
- Office furniture
- Another local furniture
- Permanent phones and voice mail
- Mobile phone
- Local cleaning equipment
Equipment and workroom furniture
Electronic scales. The number of scales which to equip your point of sale varies depending on the size of the same and the people who are responsible to serve customers. In general, however, in a small pasta shop may suffice two scales, a professional devoted to the implementation of the doses forthe dough and fillings and a commercial for the sale of bulk pasta at the counter. There are several models on the market. The important thing is that they are not very big, especially if the local space is reduced, and that they are easy to clean. They are usually made of stainless steel and can be equipped with protections for water sprays and powders. Be sure to check before you buy them and that they have the CE-M approval, to sell by weight bulk products to final consumers.
Stainless steel, for hygienic reasons, the workbench should be sufficiently large for the processing of fresh pasta and sauces. You can buy a work plan at least 2 meters by 1.
It comes to wooden plank for the manual working of the dough that can be applied on the work bench and held in place by a special edge. The work surface is important to give the dough the typical roughness of artisanship. The most modern models, in stainless steel, are easily disinfected because they can be subjected to washing at high temperatures, but do not guarantee the same results of the wooden work surfaces.
It comes to wooden plank for the manual working of the dough that can be applied on the work bench and held in place by a special edge. The work surface is important to give the dough the typical roughness of artisanship. The most modern models, in stainless steel, are easily disinfected because they can be subjected to washing at high temperatures, but do not guarantee the same results of the wooden work surfaces.
In the market there are various types of mixers which have different capacities and production capabilities. They range from mixers with a production capacity of 5/7 kilograms of dough per hour to those which are able to produce up to 300 kg. Their operating system, which is fully automatic, is very simple. To make the dough, in fact, just put the ingredients into the mixing tank of fresh pasta (eggs, salt, flour, water), and operate the machine. The ball that is obtained from mixing is soft and can be worked by hand or inserted in the machines for the production of the various forms of pasta.
The main types of mixers are three: spiral, forked, with mechanical arms. The difference between the spiral mixers and fork is minimal. Both are excellent for obtaining the mixture of the pasta without eggs, such as Orecchiette.
The kneading machine with mechanical arms instead proposes the typical movement of the arms of a person kneading. The vertical movement, allows to oxygenate the mixture to make it more homogeneous and uniform without overheating.
Presses for pasta extruder
This machine combines the step of kneading to that drawing. The kneading machine for about 15 minutes. At this point occurs the drawing process: the obtained mixture is passed into an extruder, which can change depending on the type of dough to be obtained. Changing the dies, you can be obtained of long pasta shapes, Short and of various sizes. This step can take place in the same tank where the dough takes place, or in a second tank. If you do not want to define at this stage the dimensioning and shape of the pasta to be obtained, the machine offers the possibility of obtaining the sheets of about 40 cm which will be processed again.
In this way, you can subsequently choose the type of pasta that you want to attract and retain the whole layers in a refrigerated cell.
The drawing allows obtaining a finished product, less humid; it does not stick and therefore will not need the operation of dusting.
Automatic bench cutter
It should not immediately cut all the sheets in noodles, noodles or the like, but keep some dough full in refrigerated cells. This way the dough is preserved better and not wasted if the quantity sold is less than anticipated. The sheet can be cut at the time by using a bench cutter. The sheet, of the desired thickness, fits in sharp crevices and from here you get different long or square formats. These machines are equipped usually of 3-5 cutting areas. When cutting the dough, you can also please the customer who has special needs. There is, the mill-cutter combined version, where the dough is further pulled and then cut into various sizes.
Puff pastry machine / rolling mill
The ingredients (flour, salt, eggs) should be stored in the mixing tank. The dough must then be overturned in the hot processing. This operation, depending on the type of machinery, can be done automatically or manually, by manipulating a lever. At this point the mixture passes between the two rollers and it become a puff. The width and thickness are adjustable.
The rollers can be of variable lengths dotted and what to produce a puff slightly rough, for better adhesion of the toppings. The sheeter’s models or mills are many. The more sophisticated ones require less intervention by dell'addetto. In the market there is also the combination of sheeter, cutter, stacker. It performs: rolling, cutting, dusting and stacking layers on each other. The machine stops reached the amount of sheets set.
The ravioli machine is a stainless steel machine that allows to produce, through the use of special molds, tortellini and ravioli of square, rectangular or round, more or less large, and fill with the filling. The mold substitution is a simple operation, which is carried out quickly. The ravioli can use dough produced or Presses dough sheeters. The pastry must be inserted around two rollers and the filling inside a tub. The driven machine rolls out the dough; you put the filling and cut into the desired shape. The thickness of the dough is adjustable and can produce ravioli with different amounts of soft stuffing, like meat, cheese, vegetables. The ravioli comes out already detached from each other.
Many companies offer the possibility of providing appropriate molds to create particular shapes. In the market, there are different production capacity machines. The ravioli machines of medium size, that are recommended for a pasta shop, are able to produce 20-30 kilograms of ravioli or tortellini per hour
Molder for cappelletti and agnolotti
This machine is useful for creating Cappelletti and Agnolotti. The dough inserted into the machine is made in advance. It is padded with the filling and sealed with the desired shape. You have the option to change Cappelletto-Agnolotto format with the machine in operation.
Machine for lasagna and cannelloni
These machines allow to decide the speed of production, the cooking time, the length of the cut and the amount of filling in the case of the cannelloni. The laminated sheet is carried by a ribbon inside a tank which contains warm water.
Depending on the set speed of the conveyor belt, will vary the degree of cooking of the dough. At this point the dough passes into a cooling tank containing water at room temperature. The dough is cut longitudinally, in two, three or four stripes. If you are producing cannelloni,the strip is laid in the filling. Machine for gnocchi
Machine for gnocchi
The machines for the production of gnocchi recommended for a pasta shop of medium size are able to produce 20-30 kilograms of gnocchi per hour. There are also machines that knead; in this case you must enter the ingredients (potatoes, flour, eggs and salt) in the tub for the dough. Once the dumpling format, the product is automatically flour. All parts in contact by the dough are easily removable for easy cleaning. The trainer group, for example, you can easily replace to change the format of the dumpling. You can get smooth or ridged gnocchi. The machine can work either dough by potato, staple or preparations.
Orecchiette and typical regional pasta machine
With these machines you can produce orecchiette, trofie, cavatelli of Apulia, gnocchi, macaroni, Strozzapreti and other formats. For an average pasta factory, the production capacity can be about 30 kg per hour.
All sizes are available in the size you want, thanks to an adjustable frequency inverter. Various sizes are then customized for greatness.
The machine for pasta in its small size contains a mixer for dough made of semolina, flours with or without gluten and for using eggs.
The mixture obtained comes out from different holes and through a shaped roller, is cut in different forms. The pasta falls above a conveyor belt, which leads into the container to be collected.
Machine for special mixtures
Automatic machine for the production of puff pastry into strips of three different colors. It produces a sheet with a thickness of 2 mm to be used for the production of ravioli, farfalle, Cappelletti, ravioli or noodles.
All or some of the equipment described above may be combined into a single block. Usually a store comprises a kneading machine, a set of cutting, a ravioli machine and a puff pastry machine. The automatic pasta line reduces the processing time and the space required, but raises the investment and limits the customization of products.Depending on your needs and products offered, you can choose to progressively buy individual machines, or invest in a monoblock. In this case, it is important that it is versatile and appropriate to the productive needs of the pasta shop.
Through the pasteurizer, fresh pasta is deprived of bacteria, organic microorganisms, fungi and yeasts that can prove harmful to consumers' health. In market, there are different types of pasteurizers, suitable for pasteurization of bulk or packaged productThe pasteurizers for the pasta consist of a conveyor belt and by a stainless steel frame for the output of the product. A compact model can be used for the pasteurization of long pasta, short and stuffed. The pasteurizer for pasta is fed with a gas burner or electrical resistors and the temperature and the stay in the steam chamber are adjustable. Normally, pasteurization can last from a few seconds to a few minutes.
To optimize the performance with the space occupied by this equipment you can purchase a pasteurizer spiral.
The vacuum packaging is useful to conserve and preserve the foods so that they retain all their freshness. It can be with external suction or counter bell. In both cases it is of little encumbrance machines.
For a factory of small to medium size, you can acquire a packaging machine in ATM rundown on wheels, suitable for packaging different size pAns:
The rapid reduction of temperature allows preserving the vegetable and the meat much longer and has a high bactericidal power. The importance of establishing an unbroken cold chain is an acquisition relatively recent but rapid development that comes from the fruit sector but, gradually, is also spreading among other artisAns:
The process consists in the formation of microcrystals in the center of the foods. These microcrystals avoid that the molecules of the raw material from breaking and ensure the maintenance of the quality and authenticity of the product, even in the case in which a substantial and unexpected request us difficulties with stocks of fresh raw materials. The blast chiller is essential to minimize the waste of raw materials and always have available, frozen food, non-seasonal and escort.
It is an indispensable tool for storing the perishable ingredients needed for preparing the dough, especially the stuffed, and the related sauces. Refrigerator in the closet preserves ingredients such as cheese, meat, butter, vegetables, etc. In the workshops of larger artisan pasta stores, it is often used for installation of cold storage in alternative or in addition to refrigerator cabinets.
The cold storage systems help to preserve at low temperatures discrete amount of perishable food products. They can be of different sizes and with different thicknesses according to the requirements.
Meat grinder – grater
It is a professional machinery combined that combines the functionality of a meat grinder to those of a grater. In a factory, it is useful especially for the processing of raw materials to be used in the filling for ravioli, tortellini and other fresh pasta and for the realization of sauces. For example, it is useful for easily grating the cheese and seasoned to obtain a fresh ground. This equipment is made of stainless steel and the grinding assembly is easily removable, to allow a thorough cleaning. It is a small-sized machinery, weighs approximately 10 kg and can be easily positioned on the work surface.
In addition to the rolling pin and work surface, to finish the dough by hand the pasta maker can acquire some tools of the trade that vary greatly according to the regional tradition that owns the artisan pasta shop.
Equipment necessary to cut the dough and lay the edges (i.e. smooth, knurled or zigzag) is pasta wheel size. There are several models of different diameters and of different materials; the most common are composed of a stainless steel blade and wooden handle. To optimize the work you can also buy a double wheel, usually made of brass. For cutting, shaping preparations and Serve it is also possible to equip itself with a pastry rings. Made of stainless steel, these tools are now available in many sizes, from the most traditional ones (circular and rectangular) to the most original and curious. Finally, the pasta maker can use a support to dry pasta, of wood, to close pasta (diameter 4.9 to 14 mm), to cut ravioli and many other equipments, depending on the need.
The hobs are essential to the preparation of sauces and stuffing for fresh pasta. Depending on the size of the kitchen, it will be needed one or more floors of cooking, positioned in the vicinity of the working plane and, possibly, in conjunction with one or more tiled walls. The cooktop is usually recessed and can be gas or electric. In the latter case, the electric plates may be rapid or normal heating. The size varies depending on the number of fires.
Cooker hood with extractor fan
Equipment where food must be surmounted by a hood, equipped with a powerful vacuum that abundantly covers with a "margin" of at least 20 cm, to allow for better intake. The hood, which is indispensable to prevent the fumes produced by cooking the food from stagnating in the local, should also be constituted of resistant and easily washable material such as, for example, stainless steel.
Sink with two basins
They are indispensable for the washing of the vegetables to be used in sauces and fillings, as well as in general in order to facilitate the work of personnel in the kitchen. The basic model is stainless steel, a comprehensive collection of two tanks and side drainer, with front sliding doors and rear backsplash.
Electric or gas oven
A professional oven can be useful for a pasta shop, which offers its customers products also cooked as lasagna and cannelloni. If you buy an electric oven, make sure that the local electrical system can withstand the load in order to avoid any current jumps.
Find what you are cooking in a very limited time due to the very rapid propagation of waves inside the cooking compartment. In addition to the speed of cooking, the microwave oven could also ensures uniformity. For a pasta store that offers the consumer on the spot can be useful to heat quickly the dishes ready to serve customers.
For the laboratory will need to provide for the purchase of cabinets, drawers and shelves for storing all of the work equipment, especially those such as minute pots, containers and cooking utensils.
Equipment and furniture sales area and consumption on site Refrigerated display counter. The display counter is the heart of the sale of a Pasta shop. It must be large enough to be accepted and put in good displays all products made by hand and must be topped with a work plan allows staff to weigh and serve the pasta in bulk comfort and health. The work plan can be made scratch-resistant material.
Since the fresh pasta in bulk, pasteurized or less, should be stored at low temperatures, the refrigerated cabinet of a pasta should be refrigerated. The refrigeration system can be static, ventilated or combined; in any case, it is important that the temperatures be standardized throughout the depth of the display surface.
To maximize space, the chiller cabinet can also be modular and be adapted to corner solutions. Usually, these counters are stainless steel, equipped with curved glasses for the display of products and in nontoxic sheet trays.
To allow those involved in serving clients to be visible and to have the height needed to make the products on display, behind the refrigerated display counter you can place a platform. To facilitate cleaning, the platform can be covered with rubber and PVC and be mobile.
In addition to the refrigerated counter, particularly if you choose to offer consumption on the spot, the pasta can prepare a cash desk to be devoted to paying customers and delivery of dishes for consumption on the premises and for takeaway.
The cash counter can be of different shapes and dimensions, wood, laminate, marble or other material, but always in line with the style of the room. Depending on the size and arrangement of furniture, the cash desk may also contain some display cases such as gravies or sauces, to stimulate impulse buying.
The cash register must not possess any particular characteristic, but to comply fully withther equirements of the Financial Police.
Electrical terminal POS (Point of Sale)
It is used to make payments via cards credit and debit cards. In a world where electronic money is replacing paper money, it is better to offer this payment option to customers. There are three different models: the so-called permanent POS, which is a terminal installed on a fixed telephone line; the cordless POS terminal installed on a fixed telephone line but that can be transported inside the room; GSM POS, common terminal for mobile management to accept payments wherever you are, thanks to a SIM card enabled for data transmission and reception.
Corbels and brackets
The shelves and shelves allow customers to lean with their dishes, while the on-site consumption. They must be in keeping with the style of the room. They can be of different materials (wooden, PVC, iron etc.). The important thing is that they are easily cleanable.
Their height depends on the positioning of the shelves, but they should be adjustable to be comfortable to all customer segments. They can be made of wood or plastic.
Refrigerated display cases for drinks
They are also called showcases refrigerator or refrigerator showcases; you are used to keep drinks fresh packaged for sale in the pasta shop, which offers the consumer on the spot. They are usually placed in the area intended for consumption on the premises so that our customers can serve themselves. The refrigerated display units have different sizes depending on the capacity. They can be single-brand or multi-brand and are often to be on loan from the suppliers of industrial drinks, sometimes with the exclusivity obligation on supplies.
Thermosealer for takeaway containers
To seal in plastic takeaway containers to heat sealer machine, stainless steel and semi-automatic is required, which allows with digital controls to manage the working temperature functions and sealing time. This machine is useful to provide, to take away or at home, the first courses made in the pasta factory, especially those in the oven.
Containers for take-away food
Despite the takeaway and home delivery of prepared dishes are ancillary services, to offer them in a professional manner it is necessary to have trays and containers capable of maintaining the freshness and the temperature of the products during transport. There are various types of containers, in which it is possible to package foods. In a workroom, the most useful are the aluminum containers or plastic sealable containers for storing the first courses. These, are not able to withstand high temperature variations, but are very useful for transporting foods, also liquid, because it is possible to seal them.
Signs / plates
During the start-up, carefully choose the sign of the pasta shop will prove to be very important, as this will allow potential customers to identify and recognize the distance activities. In addition, the sign conveys a first general impression of the activity, and must reflect, through a neat logo, unique and recognizable, the characteristics and peculiarities of the activity.
Although the types of shows that you can commission are characterized by different shapes and colors, given the nature of the activity you may prefer traditional decorations, to recall the artisan nature of the pasta shop. Alternatively, if the pasta shop offers the consumer service in place even in the evening will be equipped with an illuminated sign, they are able to report even local at night.
The lighting design of the sales area is important to make the pleasant and functional environment. It is therefore necessary to set up a system enabling a correct and healthy visibility, avoiding the penumbra or the blinding lights and highlights of an assortment of products for sale.
The shops often resort to an intense and clear lighting, obtained by means of lights and neon lights or metal halide lamps that provide good color rendering. These can be built-in, "director" or placed inside lamps or, in some cases, inside the exhibition structures. For greater energy savings, it is possible to use, even in this place, a LED lighting.
Air conditioning and ventilation
It results from various surveys that, among the factors that influence the choice of a local, client privileges rooms cool in summer and not contaminated with odors. Exit from a local clothing impregnated with the smell of food, in fact, can be so unpleasant to discourage the customer coming back.
As it is necessary to implement a good system of air conditioning and air purification and submit to regular checks, in particular if the pasta offers the consumer on the spot.
Saw the value of the equipment present in the activity, protect the Kitchen from unwanted incursions with a good alarm system can be a worthwhile investment. From those infrared rays, to traditional electronic siren models, the anti-theft systems differ both for the degree of security that are able to guarantee both from a cost point of view.
There are also anti-theft systems with internal and external video surveillance system, with two or more cameras, and internal hard disk recording. Finally, video surveillance systems remotely enable, via an ADSL line, to monitor the situation directly from their mobile phone activity.
Furnishing the store
The racks are useful to optimize the spaces and make more generally a functional environment of limited size. They can be both wood and metal.
If the room is large enough for a more rational management of the activity, you can be created within a small space to be equipped to providing it with office chair, desk and shelving to store all the documents.
Another local furniture
It is useful items such as an umbrella stand and waste paper, but also of objects that have a mere decorative function, as can be prints and photographs, catalogs port, etc. Even in this case, the furnishings must be in line with the image of the shop.
The interior is even more important if you offer the consumer service in place.
If you decide to offer the delivery, service can be simply a scooter. For delivery of large quantities of pasta to commercial activities or catering it is however necessary to have at least one vehicle.
It is not necessary that the means of transport is new. Opening activities, to contain expenditure can fit a used medium, provided it is in good condition. This purchase may not be necessary if those in charge of deliveries are already equipped with its own meAns: In this case, the owner of the business will refund the fuel consumption.
Common equipment Permanent phones and voice mail
It is advisable to have a line and an answering machine to entertain communications with suppliers and other stakeholders in the moments when the staff is busy and cannot answer the phone.
The phone is essential if you plan the home delivery service and helpful for reservations and to give any information to customers, for example, on the days and opening times.
A cell phone, is useful to be always available to suppliers, its consultants (accountants, banks, labor consultant) and, if desired the customers. On the market, there is a wide range of models and brands to choose their own mobile phones, also depending on what you are willing to spend and the desired functionality.
It may be useful for the management of accounts, to create flyers and various information materials to be distributed to potential customers, to manage any website etc.
In the market, there are plenty of models to choose. For an activity such as that, you do not need to use very sophisticated computer, provided that they allow a fast and effective web site management.
To ensure sound management of the activity and for keeping the accounts will need is:
A program that uses spreadsheets, such as, for example, Excel to do the minimum accounting operations
A word processor, such as Word for Windows
A program for archives that allows you to record and manage customer cards. You can buy, for example, Access.
Given the lower costs that, in recent years, featured laser printer, you should buy one that can produce quality prints in black and white and color.
The printer can also be used to produce good quality promotional material (such as simple leaflets with the list of offered dishes and some pictures of the Store), easy to accomplish on your own. Depending on actual usage, it can also be expected to purchase a model with scanner functions.
Local cleaning equipments
For food shops, cleanliness is important and certainly very important to define the image. In case you decide to personally carry out the local cleaning without relying on a specialized company, you will need to equip itself with everything needed to perform routine cleaning of all days in an effective and quickly way.
Factors to be considered in identifying the most suitable location for the opening of a production shop and sale of fresh pasta are manifold. To make the best choice, the parameters to give extra attention are as follows:
- Rank of general hotspots of the chosen area
- Availability of parking
- Presence of competitors
- Good connection with public transport
Rank of general hotspots of the chosen area
For a fresh pasta shop, it is important to have a consistent user base and the location in a passageway, above the pedestrian. It may decide, therefore, to start the initiative even in a residential area provided very populated. The way in which to begin the fresh pasta shop must also be characterized by an intense passage, and preferably be near offices, schools, universities and other venues.
Although there are fresh pasta stores located in premises with little visibility and not equipped with display cases, it is advisable to make the store as visible as possible. You can get a good result indicating the local presence with appropriate signs and exploiting both outdoor lighting and indoor. Also, if you offer consumption on the spot, can help increase local visibility is possible to recreate a pleasant and trendy, using the colors of the walls and the windows that usually surround the retail area.
Presence of competitors
Should always be carefully evaluated for possible competitors, direct and indirect, in the area where you intend to start the handmade pasta shop. The chances of success of such an initiative, in fact, will be enhanced if it is started in an area with good potential, which is already saturated with fresh pasta and other options for meals.
However, the opportunity to position itself in an area in which are embedded many public stores, restaurants and craft activities does not have to be put off, but may nevertheless be a good choice in the case in which the present potential customers in the area is higher than the production capacity of the existing premises. It is also Posssible to develop profitable synergies with other operators of their neighborhood.
Reaching the store, for customers, should be comfortable in all respects. It is therefore preferable that the store is in an area where you cannot find parking easily, possibly free.In its absence you can choose a place situated ín a street with an intense traffic, possibly in two-way traffic where customers can park their caron the street for the time necessary to fulfill purchases.
Good access to public transportation
In addition, the positioning of the store near bus stops and subways can be a success index. The fresh pasta, in fact, is a product, which is also purchased by impulse and can be bought easily by those who are going home by public transportation.
In terms of location, it deserves a separate discussion the opportunity to open the store within a center or a shopping mall. It is a solution that, compared to a traditional location, has several advantages and as many disadvantages.
The enormous expansion of shopping centers, the success we are having in every region of Italy, and above all their important recall function are undoubtedly elements in favor of operation within a shopping center.
The strong ability of customer attraction allows, in fact, a reduction of the start-up period, i.e. the time required for any activity before the full.
On the other hand, the disadvantages are the very high rents and the fact that the volume of business activity greatly affected the performance of the shopping center as a whole, which is positive but also negative.
The main parameters that can be taken into account when assessing the attractiveness of a shopping center as a possible location are:
- Number of visitors
- Number of tickets issued
- Total sales area
- Competing shopping centers within a radius of at least 20 km
- The absence of competitors inside the mall
For the management of a handmade pasta shop and sale of fresh pasta some professionals are indispensable, others may vary in relation to the size of the activity and the entrepreneurial formula choice. In general, you may provide the following figures:
- Pasta maker
- Employees at the sales counter
The owner normally is also the activity manager. It is usually the one who has the skills to carry out in person the work of pasta maker. If not, he must necessarily be able to count on the collaboration of a trusted professional pasta maker.
The owner has the responsibility for overall management of the store, from an administrative point of view and financially. Normally it deals with maintaining relationships with suppliers, check the accounts, choose and manage any personnel, assess possible shifts and rotations and relates to the accountant and the employment counselor. It establishes any promotions and strategies to build customer loyalty or to increase it.
According to the ISTAT definition of the activities, the pasta maker is the one who "kneads one or more types of flour to produce fresh and dried food made pastries, processed or not with eggs, whether or not filled, drawn or work with other techniques." Often the pasta maker is the owner of the business, in other cases it is an employee hired full-time.
His professionalism should be recognized and supported by certifications and studies in the field of artisanal pasta. As well as the pizza in the pizzeria, the pasta maker is the key person required for the success of the business from his expertise, capabilities and innovations depend the quality of the products and customer satisfaction.
To achieve these skills, the pasta maker can take a variety of courses. Is possible to find out if the regional, provincial or associations organize courses for pasta makers. Alternatively, or in the absence thereof, in the table below are some private courses for the handicraft production of fresh pasta.
|PAMA PARSI MACCHINE s.r.l.||www.pamaroma.it|
|I COOK YOU||www.icookvou.com|
|SCHOOL & PROFESSIONAL WORK||www.scuolaelavoro.it|
|FOOD TECH MASTER||www.foodtechmaster.com|
Staff at the sales counter
It is the staff behind the counter sales and attention to customers' requests. They are often relatives of the owner, in other cases the staff hired to carry out this task.
Depending on the size of the business, they can also work part-time. It is the person responsible for sales and is in charge of cleaning and the display area.
TO WHOM AND HOW TO SELL
Below are some general considerations on the pasta industry, useful to better understand the market and assess its potential. This information is intended to make you more aware for designing the activity and increase the chances of success.
Until 2014, the pasta was considered the anti-crisis food par excellence. Only the latest data published by the Institute of Research slightly scratched a solid and profitable industry. The sale of this product is now almost exclusively entrusted to discount stores and supermarkets.
In recent months, the business of dry pasta suffered more in terms of turnover (-1.4%) and volume (-1%). This figure is due to the continuous promotions of the main industrial producers. In Italy, the average price of 1 kg of dough is 1.29 € and more than 48% of the national production volume is sold with discounts.
These significant changes at the national level result from several factors. The reduced purchasing power of consumers, and in particular the families, is certainly a factor to be reckoned with. The decisive factors, further, are the new eating habits: a few years ago, the lunch and dinner were a moment of family life. Today, the hectic times lead to having a quick lunch outside the home and, increasingly, you eat out in the evening also.
Ultimately, even the increase of diets and care of the body weight combined to contribute to a reduction in the daily amount of consumed pasta.
Negative changes in volume and value, are evident from the data published in the White Paper devoted to the pasta industry.
|The dry pasta sales|
|Sales volume in 2014||% Change 2013/2014||Sales by value in 2014||% Change 2013/2014|
|Hypermarkets||107.271.211||- 6,8%||138.894.563||- 5,5%|
|Supermarkets||450.578.870||- 0,9%||581.310.680||- 0,9%|
|Self Service||120.516.266||- 4,5%||159.895.973||- 4,7%|
|Total Italy||378.366.344||- 2,5%||228.101.220||- 2,4%|
In contrast with these considerations, however, the data collected emphasizes significant growth in sales of fresh pasta. As an example: in 2014 the fresh egg pasta packaged sales grew by 4.9% in volume (8 million kg) and 4.7% in value (€ 37 million).
The packaged of fresh pasta is the main alternative to the dry semolina pasta and its reference market grew in 2014 by 0.7% in value and 0.8% by volume. Worth about 1.741 million usd to 1.151.6 million kg in US
This category, despite having a price much higher price than that of dry pasta, responded very well to the decrease in purchasing power.
The stuffed pasta is the main segment and covers 60% of the value of the category. Its turnover is growing by 1%, although the volume flex by 0.6%. As for the pasta, the US production is about 200,000 tons, of which just under half are exported. The noodles are by far the most popular, with 19% of demand, then followed by lasagna and fettuccine.
The request for egg noodles is 52% in the northern regions, particularly in the north-east (30%). This is the most dynamic sector, reaching + 4.7% in value and + 4.9% in volume. The main factors driving the sector of fresh pasta are innovation and product diversification. The reasons for this turnaround also reside in the spread of a food culture once the quality and authenticity of raw materials and products. Italians prefer to eat less but better and do not give up rediscovering the pleasures of the table, in fact, increasingly interested in the typicality of the territory and artisan food processing.
|The market of fresh packaged pasta|
|Sales volume in 2014||% Change 2013/2014||Sales by value in 2014||% Change 2013/2014|
|fresh stuffed pasta||48.229.363||- 0,6%||3836.159.130||+ 1%|
|fresh wheat pasta||24.660.836||+ 1,1%||73.624.771||-1,1%|
|fresh egg noodles||8.646.680||+ 4,9%||37.224.299||+4,7%|
Even if the data refers to the industrial pasta consumption, still testifies to the growing interest in this kind of product. For these reasons, according to those who already work in the industry, today to open a fresh pasta shop can still offer valid opportunities for profit, although the market potential of fresh pasta particularly is not the same in all Italian regions.
In the North, in fact, especially in big cities, where the habit of making pasta at home has failed for several years, there is a concentration of outlets rather widespread that can cause a saturation of the local market. There may be more market opportunities for those who, instead, choose to open a fresh pasta shop in medium and small towns, not yet manned by numerous competitors and where the tradition of preparing pasta at home is gradually failing.
In addition to analyzing the market opportunities that the industry offers nationwide, to assess the real possibilities of success of its business is therefore considerably more important to evaluate the characteristics of the local environment where you want to work.
The consumption of pasta
Despite the crisis in consumption in recent years, in 2013 Italy was confirmed as the first country of pasta consumers, with an annual per capita consumption of 26 kg. The pasta remains, therefore, being the favorite dish by the Italians, because it was considered a low-priced and affordable food for all families.
In the ranking of the largest consumers follows Venezuela (13.2 kg), Tunisia (11.9 kg) and Greece (10.6). In the last places we find the United Kingdom with 2.5 kg per capita, followed by Japan with 1.7 kg, Egypt (1.2 kg) and most recently Ireland and El Salvador, with one pound of pasta consumed on average per inhabitant per year.
Per capita consumption of pasta in the world in 2013
Amount per capita (kg)
According to the survey "Italians and Pasta" conducted by Doxa and commissioned by AIDEPI, the Association of Sweet Industries and Italian Pasta, 44% of Italians consume this food daily. Almost about 26 million people. The most regular consumers of pasta are in the center and south of Italy and consume between 4 to 7 times a week. Those who declare to eat pasta once, twice or three times live especially in the North West.
Always according Doxa, the average ration is 87 grams. 25% of respondents say they consume whole wheat pasta, organic pasta 12% and 6% gluten-free.
Italian consumers of pasta, contrary to what you might think, is predominantly women. The consumption of this food is not relegated only to men. 50% of consumers is in fact quite willing to consume it even outside the home.
As for the most popular formats of pasta there is a decrease in demand for long pasta, which still maintains a significant market share. Growing sales of regional specialties such as Garganelli or Spaghetti Alla Chitarra.
In addition, it is slightly down the demand for semolina pasta. It is up sharply, however, the consumption of pasta made from other flours like kamut, wheat flour, corn and soybeAns: A business worth about 70 million USD that for years now registered a good growth rate, especially in the north.
The production and export of pasta. Italy is known around the world for the production of pasta. According to a AIDEPI estimate, the number of commercially formats on national territory is over 200 types. This variety comes from the union of industrial production with that of the artisan products.
In the world's list of top pasta manufacturing countries, Italy is the first one with 26% of the world's production and 70% of European production, confirming its position as the world leader in the production of pasta. According to the Survey Carried out by IPO data, after several years of slight decline in 2013 were produced about 3.3 million tons of pasta. The total turnover was around 4.6 billion Euros. Competing nations follow at a great distance, as shown in the following table.
World production of pasta in 2013
Among the countries that import the largest amounts of Italian product, Germany is the first and scored a 4% increase compared to 2012. Other importing countries are France, the United Kingdom, the United States, Japan and Russia. Coldiretti has made the point on increments of Italian pasta exports in 2013. The data, elaborated starting from Istat documents, can be found in the table.
Regarding the field of fresh pasta, one of the most appreciated specialties of our country, the market is quite dynamic. Exports of this category continues to bring satisfaction to companies operating in international markets. In 2015, the turnover generated by exports alone amounted to US $ 3.2 billion.
The potential customers of a production store and fresh pasta sales can be segmented based on different variables. We list and describe below the market segments of one of the possible segmentations:
- Individuals interested in purchasing takeaway
- Interested private consumption on the premises
- Restaurants and other administration activities
- Delicatessens and grocery stores
- Fresh pasta shops
- Gluten-free shops and other activities
- Large retail chains.
Individuals interested in purchasing takeaway
The main and most important customers of a handmade fresh pasta store are private individuals who buy directly in the store the finished products and their takeaways.
This segment is considered primary as the direct sale to the final consumer enforces more profitable prices because it does not require the intermediation of other commercial entities.
It is a mixed segment, in terms of age, habits and spending power, but on average they are adults, educated and with good spending power. They are interested in buying the fresh ingredients, prefer high-quality foods, appreciate the traditional cuisine and are prepared to buy healthy products, made with local ingredients and processed according to tradition. The frequency of purchase of this segment can be habitual or occasional type. Analyzing in more detail, we can split this segment into two subcategories: the residents of the area and the ‘casual’ consumers or tourists. For the first will be important to work on the loyalty of the segment, applying discount policies - such as loyalty card - or services as useful and free home delivery or the ability to reserve their fresh pasta, even personalize it. For the second, it will be very important to be visible and traceable, take care of the promotion and the appearance of your point of sale, with an exhibition of well-designed products and that draws attention.
Finally, if you choose to offer the online sales service it is necessary to know how to manage in a transparent and efficient way the web consumer. The elements that the e-commerce customer considers crucial to make the purchase are two: the shipping time (obviously in relation to prices charged) and the easiness of communication with the seller (via phone, e-mail, information form, feedback etc.). To win this customer segment it will be essential to adopt the right technologies and follow carefully the evolution of the world of electronic commerce.
Individuals interested in consumption on the premises
Those are individuals who go to the store not to buy fresh, bulk or packaged pasta, but to eat one of the handmade dishes. Also, in this case the segment is very heterogeneous, although you can identify several segments particularly interested in the consumption on site, such as those listed below
Students and workers
If the store is located nearby offices, shops, schools and universities, can be a good reference point for lunch for those who work and study in the area. Those belonging to this market segment will resort to the pasta shop especially in the midday break, having lunch directly in the local or using the takeaway service or delivery.
The selection criteria in this segment are mainly driven by the needs of time savings and therefore the speed of service. Those who turn to the fresh pasta store, also pays attention to the quality and authenticity of the ingredients with which it is possible to create cold and hot main dishes. Products must also be as light and digestible as possible. To adequately meet the needs of this type of clientele should know how to organize with maximum efficiency in order to not collapse during "peak" hours. It can be appropriate to offer fresh pasta at reasonable prices or have an agreement with the managers of the main suppliers in the area.
Very careful about the quality of food they consume, the customer segment of adults will be more willing to appreciate the quality of a pasta store, as it has a higher purchasing power and is more concerned and used to recognize and try quality products.
In addition, the adult segment is one that is well suited to the consumption of organic products and controlled, thanks to the recent discovery of a careful gastronomic culture of quality and territorial origin.
In order to retain this type of customer, it is necessary to establish with them a relationship of sympathy and trust, perhaps remembering the tastes of the most loyal customers, and setting out in full view the ingredients with which the dishes are prepared.
This market segment is made up of families, often characterized by the presence of children who occasionally give up home cooking to enjoy a lunch out. With generally traditional tastes, this customer segment favors genuine dishes, which can stimulate the appetite of even the smallest. Families can stay also very involved the removal and delivery.
Restaurants and other administration activities
Restaurants and other administration activities. The local administration activities may be interested in obtaining supplies on an ongoing basis of local products, genuine and not manufactured according to industrial methods. In particular, it will be high-end, or a or brand new restaurants, investing on the quality of raw materials and often looking for local, organic and niche, which is not easy to find at traditional sales channels.
The homemade pasta is very useful for enhancing dishes of these restaurants, often made of old recipes, and its typicality. Regarding the types of product to which it is concerned this segment; we will give priority to the large bulk of pasta formats. The restaurants and other activities of administration, in fact, usually have no problems with the perishable nature of the raw materials and have benefited from serving a fresh product packaged instead.
In addition to restaurants, may be interested in buying craft products also taverns, pizzerias, hotels. These exercises will be interested in serving its customers with fresh ingredients.
Delis and grocery stores
Delicatessens, rotisseries and grocery stores that offer fresh products usually huddle commercial agreements with stores in the area, with the purpose of purchasing and selling quality products nearby.
Ways of cooperation involving a benefit for both activities
The pasta store makes sure the buyer is interested in consistent and continuous quantities; the Deli can praise of the exclusivity to offer an original product with high quality.
In general, it is quite simple to be able to bring their products, pasta and sauces, directly to the holders of these activities, with a visit in person and a tasting test. Usually, caterers and owners of grocery stores tend to have a limited selection of fresh pasta and sell it to increase their offer and then entice customers to attend their shops.
In the case of delicatessens and rotisseries the quality of raw materials contributes to the goodness of the dishes prepared and can therefore be a major contributor to the success of the activity.
In contrast to administration activities, delis and pasta stores are able to quantify sales with some precision and, with rare exceptions, do not require timely supplies out of the schedule.
Usually, in order to satisfy these customers it is sufficient to organize one or two weekly deliveries.
Fresh pasta shops
Even the fresh pasta shops in the area in which it operates may be good customers. In fact, not always, the artisan pasta maker has a number of machines such as to enable the production of each kind of pasta.
This may lead, to have a large offer and to meet the needs of customers, taking in simple or filled pasta sizes and types that are not able to produce independently. Visit them in person, after carefully consider their products to check which are deficient. It can be a good way to win these customers and so increase your sales.
Shops and other activities for celiac
If the pasta shop produces gluten-free products or dishes, it may decide to propose to shops, restaurants, hotels and retail outlets offering menus or products for celiac customers. For shops, in particular, the cooperation with the pasta store of the area can be a smart way to increase the number of satisfied customers with different needs.
Large retail chains. Big Organized distribution
The first distinction to make regarding this customer segment is the possibility of selling fresh pasta in bulk or packaged.
The owners of large retailers interested in stocking up on fresh homemade pasta in bulk will only be those who have a counter for fresh produce. It is refrigerated counters in which the business owner serves customers, worrying to sell bulk cheese, sausage, meat, bakery products and, of course, fresh pasta and sauces. In this case, the relationship of collaboration and supply between the laboratory and the supermarket has the same conditions and characteristics of what is done with a grocery store.
The supermarkets that do not have corner for fresh products can, however, buy only packed homemade pasta, to be placed in the refrigerated section. It is a market segment that you cannot easily conquer precisely because of its palatability and, therefore, the high number of deals from pasta makers it receives. Basically this segment is willing to source from pasta makers who have a high production capacity more similar to industrial and artisanal pasta makers. The reason is simple. With rare exceptions, purchases made from an entire chain of supermarkets addresses only a pasta shop able to guarantee a constant supply to all retail stores, locally, adhering to the same chain.
Getting in touch with a procurement office is not an easy task. Unless you have a high productive structure, it is very difficult to meet the requirements of this type of customers, due to the quantity of products to sell, and the competitiveness compared to other stores that are able to produce higher quantities of pasta and, therefore satisfied with a smaller sale price.
In general, for a pasta store that is small to medium size, it may be preferable, in the first years of activity to focus on the sale of bulk pasta. Types of competitors
It is essential to know the characteristics and operating modes of the most important types of competitors, typologies that for a production store and sale of fresh pasta are:
- Artisan pasta;
- Supermarkets and shops with fresh counter;
- Takeaways and delis;
- Stores of gluten-free products;
- Fast-food restaurant business
The other pasta stores are the most formidable competitors for anyone starting a pasta business as they offer the same type of product and, if the store is opened, they can count on more experience and loyal customers
They have a good selection of pasta and sauces, run-over time in terms of dose and timing of deterioration, and if they offer a good quality product, they also have a loyal clientele over time, unwilling to abandon them. For these reasons, when choosing the location you must take the utmost care not to start the business in a street where there are other successful pasta stores.
However, you must not be discouraged by the presence of formidable competitors. With fancy initiative, it is possible to vary the offerings, managing to fill the spaces left by competitors. This might happen to the terms of product, for example by undertaking particular types of stuffed flavored dough, or in terms of service, for example through the consumption service in place.
Furthermore, depending on the specialization of the store, it is also possible to establish with the competitor a working relationship providing for the supply of types of pasta that you cannot produce.
Finally, you can give greater strength to the offer of both stores creating joint advertising campaigns initiatives. For example, encouraging for a preset period of ravioli consumption, proposing a free tasting at a particular time of the day, or organizing yourself to discount the prices and publicize the proposal dividing the costs of the promotion.
Supermarkets and shops with fresh counter
Supermarkets and shops with fresh counter. Business activities, autonomous or belonging to large retailers, that have a counter for fresh, are direct competitors of the pasta store in selling fresh pasta in bulk. All other activities, however, concur with the pasta shop because they provide packaged fresh pasta, both industrial and hand made.
In both cases it is a severe competition on average since the freshness and wholesomeness of the product of the store are definitely superior to those of a Business, self-employment or belonging to large retailers, who have a counter for fresh pasta are the direct competitors in the sale of fresh pasta in bulk. All other assets, however, concur with the pasta because they provide packaged fresh pasta, both industrial and artisan.
In both cases, it is a severe competition on average since the freshness and wholesomeness of the product of the store are definitely superior to those products which, although fresh, underwent through packaging and transport. In addition, the consumer, aware and attentive to the quality of the raw material and the traditional dough processing, will certainly prefer to buy directly from the shop, for cultural reasons and land sustainability.
Takeaways and Delis
They are actually quite common throughout the country, however, have suffered with the economic crisis and the decrease in spending by customers and, in recent years their capacity, are undergoing a downsizing. Compared to a store of fresh pastas, they are especially fearsome competitors in offering prepared dishes for takeout or consumption on the premises.
The takeaways and delis offer a more diverse range of products of a pasta store; then they offer the customer the advantage of being able to do a little shopping in the retail outlet. However, only on rare occasions, Delis prepare on site the fresh pasta, they sell. Having to restock of this raw material from producers, the fresh pasta product guarantees the rotisserie a lower mark-up. Finally, the store can act as a supplier of gastronomy, transforming this competitor to a customer.
Outlets of gluten-free foods
The stores for those suffering from celiac disease are spreading widely throughout the country. They offer a wide variety of products: bread and substitutes, pasta, rice and cereals, flours and preparations, sweets, cakes and snacks, sauces and condiments, beverages, frozen foods, products related to the holidays.
To counter this type of competition, the pasta store should focus on the freshness of its products, offering dishes that are difficult to find in the market and that combine taste and culinary tradition.
The fast food business
By offering consumption service in its place, the pasta store arises as a competitor of the Fast-food catering business in the area. It can be a coffee shop, sandwich bars, bakery, soup stores, fast food, fruit store, creperie, ethnic takeaways - such as Chinese food or kebab , food truck, and all the other competitors can offer you a fast and tasty lunch.
To counter this competition, the pasta store can focus on the high quality of its products and on some attention to the service. Just as the restaurant, the pasta store offers a warm traditional dish but does so by allowing the customer to save time and by giving the opportunity to taste it where he wants.
In addition, it is important that the pasta store develop a competitive price policy, using specially discounted lunch menu or loyalty cards and discount coupons. For this purpose, it is also quite useful to have an agreement, with the Ticket Restaurant companies.
How to identify and assess the target market customers
A store that makes and sells fresh pasta, is an activity that is aimed at the local market constituted by those who live or work in the area in which the store is located at. If you start the business in a tourist resort, a good part of your customers may be composed of tourists, usually eager to learn about local food. Therefore, the volume of potential demand vs the products/services offered must be calculated on a case-by-case basis.
It is not easy to have a prior certainty about the success of the activity that you intend to undertake, since it much depends on the "goodness" of the chosen location. A choice that determines the type of customers who frequent the store. For example, a fresh pasta shop located in the city center should be able to attract customers from all over the urban area, while one is located in a suburban district can count, probably only on local residents.
The volume of potential demand for different products/services offered. It must be quantified based on the catchment area and the demand segments to which it is addressed. It therefore becomes necessary to know, in principle, and as appropriate:
- The number of people present in the geographical area within which it intends to operate
- The number of people working in the area, such as workers in offices, small businesses and shops in the area
- The number of people whom for various reasons walk in the area
- The number of potential tourists in the different periods of the year. As far as possible it would be helpful to have more information on the types of potential customers by knowing, for example
- Breakdown by gender
- Breakdown by age group
- The average per capita income
- Habits, consumer behavior and lifestyles. This data can be obtained from several sources, including these
- The registry office of the municipality regarding gender and age of the resident population
- The tips of the constituency in which they will operate, in case of a municipality large.
The Promotion and the Tourist Information Offices, the proloco, etc. regarding arrivals and tourists in the area, also broken down by country of origin. It is also important to direct inspection, with visits on site, to see for yourself the characteristics of the area where you plan to start your own business, traffic flow and circulation. To assess the market potential is not essential to be in possession of very precise data. It is important however to compare, in principle, the potential of the different catchment areas and the different market segments to choose the best business formula. How to identify and assess the target market competition
How to identify and assess the target market customers
To assess the menace of competition is necessary to identify which and how many competitors are present on the reference market of the new enterprise, considering the various types listed above and illustrated, that we repeat below:
- Artisan pasta makers
- Supermarkets and shops with fresh counter
- Takeaways and delis
- Stores of gluten-free products
- Fast-food business
Of course, should be considered, including the types listed, only those that offer the same services and products you intend to offer or services and replacement products. It will be appropriate to consider, in addition to those listed, any other types of competitors in the market.
The most effective procedures to locate the competition of a fresh pasta shop that works in a given local customer base are the following:
- Explore directly, in person, in the area where you intend to start the task the presence of competitors;
- Consult the Yellow Pages of the locality and the surrounding area to where you want to work (see items "Gastronomie, delis and takeaways", "Pasta - retail", "Supermarkets, department stores and shopping centers");
- Go to the Chamber of Commerce of the province in which you want to work where you can request, for a fee, the Office studies the list of enterprises in a particular category operating in the province;
- Contact the regional and or provincial associations. After identifying their competitors, you need to research as many information as possible about breadth, price policy, distribution, promotion and customer loyalty. This information is used to see if you will be working in a market still totally or partially uncovered, and therefore with a greater freedom to structure their own business, or if the market already has numerous competitors with established position and significant market share. In this second case it will be even more important to know the characteristics of the competitors, their strengths and weaknesses, in order to understand if there are still spaces to enter the market through differentiation policies and diversification. To acquire this information, we recommend
- Ask questions, where possible, to customers of competing companies
- Consult the Yellow Pages to locate the products and services offered by competing firms and advertised in the boxes
- Collect information from suppliers of competitors, to know the quality and prices of products and services that the competition offers
- Visit, on the occasion of exhibitions and fairs of the sector, the stands of rival companies to collect the promotional material they provide, and/or ask for information
There are many marketing actions relating to four different factors or "levers." In technical language these levers are called the "four Ps": Product, Price, Place, Promotion.
The four types of actions or levers therefore relate to the following factors:
Politics Product / Service
For a pasta store, it is appropriate to consider the quality of products and the quality of service.
The quality of products is a key element for the success of this activity. To offer products of good quality the pasta store must:
- Learn about the preparation of the dough recipes
- Use quality ingredients
- Offer a good selection
- Wrap the dough in the best way
- Knowing how to schedule production
- Constantly clean the machines
- Know the regional standards for the production
Know the pasta preparation recipes
The pasta maker, in order to be able to sell its products and rely on word of mouth benefits must be able to prepare all types of pasta chosen (simple, egg, filled, flavored and regional) at the highest quality and according the dictates of tradition. To acquire this knowledge, the pasta maker may attend vocational training courses organized by individual associations, practice for a few months in another pasta store, consult the best recipe books and read magazines. They will, then, improve his culinary skills by suggesting changes of taste and creative touches, to bring out your production from the competition. Use quality ingredients. It is important to treat with the utmost caution the purchase of the ingredients and, therefore, the choice of suppliers.
It is important to treat with the utmost caution the purchase of ingredients and, therefore, the choice of suppliers. The goal must be to choose, among many suppliers that offer the best quality / price ratio.
In the long run, it definitely pays off to buy raw material at a slightly higher price as long as first choice rather than saving money with the risk of buying ingredients that are not fresh or poor. It is sufficient, for example, that only one egg was added in the dough is deteriorated to produce a paste of very poor quality. Even before preparing the dough, you should test the freshness of the products to be used and obtain supplies of raw materials as much as possible from producers, mills, farmers and ranchers in the area.
Offer a good assortment
The variety of products offered, is one of the strengths of the pasta store. The parameters for determine this amount are different, all very important. It deals with compliance with local gastronomic traditions, of respect for tastes of their consumers and respect for seasonal products. Precisely in this respect, provide for summer alternative preparations - such as cold pasta and stuffed with fish - can be a good way to counter the natural decline in sales recorded by these activities.
Wrap the dough in the best way
Wrap the dough in the best way. The fresh pasta is highly perishable, even during a short transit. To increase the durability you can treat the packaging, taking containers resistant materials suitable for transporting foodstuffs. In addition, you can increase the "shelf-life" of the product by subjecting the dough to pasteurization. Finally, the store can also choose to sell fresh homemade pasta vacuum packed in a modified atmosphere.
Knowing how to plan production. As mentioned, the fresh pasta retains intact its organoleptic properties for a maximum of 5 days. There are in fact certain types of stuffed pasta - for example stuffed with cottage cheese and meat, or fish - that retain their freshness for a maximum period of even more limited time, which can be a maximum of two days. When ordering raw materials to its suppliers of trust and planning the production, it is therefore essential to make the extra effort to calibrate both purchases that production on the basis of those who are expected to be the store, to avoid running the risk not to sell fresh pasta or being forced to throw a portion of the pulp produced.
To whom and how to sell
Constantly clean the machines
Pasta or residues of filling inside one of the machines can deteriorate the taste and therefore the quality of the dough. So you have to clean up thoroughly the machinery for the production immediately after using it.
Quality of the service
As in all the activities in which you are in contact with customers, the staff must always be friendly and courteous with the public. It is best to remember especially the regular customers, so make them feel pampered.
Talk to customers can also be helpful to understand if the food is acceptable or if you could improve or replace. When you are selling, you must be able to respond to each question, for example on ingredients, methods of preserving and cooking times.
You need to carefully learn about each product that is sold as well as understand the attention paid to the preparation of the dishes. The waiting times must be reduced, being careful, however, not rushed and just seem treating the customer that you are serving currently. All employees must work together in a coordinated way, to make the job easier. Another important point not to be underestimated concerns the environment. Hardly the customer will come back to the store if the store is dirty and neglected, so the place must be pleasant, always neat, clean and with attention to detail.
Is the set of choices concerning the definition of the price of sale of the different products and services. In principle, as in every craft, where it is the artisanship to constitute the added value compared to raw materials, the income from the sale of the finished product is still quite high compared to the costs incurred by the farmer.
However, in setting the prices of products should also be considered those charged from any competition in this area.
Only in the more processed products such as ready meals especially sought after, it is possible to implement a differential pricing policy, focused on the rarity and originality of the product. In this case, the consumer is willing to pay a higher price for what he recognizes as a special product, not available in other stores.
The price also varies depending on the type of customer (end consumer, catering, shops etc.). The increased price that can apply the store is reserved for products sold directly to the final consumer. In addition, there may be a higher mark-up on products produced to special order or for those with celiac disease.
To be sold to business owners the prices of catering will be lower. To have good profit margins you need to establish ongoing relationships with these business owners over time and quite substantial orders. Finally, as some services result in extra costs that should not be underestimated (think of the delivery in terms of vehicle, transportation costs and personnel) is preferable to deliver them free of charge to the customer or apply a minimum premium.
If the pasta shop sells fresh pasta of its production directly to final consumers in the store, it is not meaningful to consider other distribution channels. In addition to the final consumer you may consider the possibility of selling the products, at lower, prices to other artisan pasta makers, restaurants, delis, takeaways, food stores, supermarkets and possibly.
We list and describe below the promotional media that can be more effective to introduce this activity to your potential customers.
What promotional means to use. For a store that makes and sells fresh pasta the main promotional media that can be used are the following:
- Opening party;
- Word of mouth;
- Fairs, festivals, village festivals;
- Free tasting demonstration;
- Loyalty card and discount coupons;
- Sign and road signs;
- Presence on blogs and social networks;
- Local marketing and geolocation online;
- Reviewed portals;
- Portals citizens for online ordering;
- Yellow Pages / Online Yellow Pages;
- Proposals through coupons;
- Local newspapers;
- Advertising in local newspapers for free insertions;
- Neighborhood newspapers, parish bulletins;
- Local radio;
- Promotional initiatives with other industry players.
The opening ceremony is one of the promotional actions that proves more effective. It is, in fact, a cool way to launch the new initiative. It is appropriate to invite the largest number of people: friends, acquaintances, but most journalists who can bring in the papers the event. We must send them a written invitation, also via e-mail, at least 4/5 days before the inauguration and a reminder 2/3 days before the event. You do not need to overdo it with the advance because you risk that the initiative is forgotten.
You could then arrange for the publication in local newspapers, local fees may apply, a publicity photo that portrays the staff, the date and time of the event inauguration. You must locate within each newspaper reporters who handle the local news and try to establish an ongoing relationship with them from the beginning the activity: it will be easier in the future, contact them to inform them of the proposed initiatives current.
If the opening party of the store is presented with a good image, by distributing, for example, free tastings and gift certificates, you can rely on the advertising of all those attending will do. If there are journalists of local newspapers, it is appropriate to organize the inauguration in the morning, because in the afternoon, usually, are committed to the newspaper. If you decide to call the television is good to set an appointment with them a few minutes before the start, so that they can carry out the interviews and then devote yourself to shooting.
Word of mouth
For this type of activity is a very effective promotional form, moreover at no cost. If the products are good and genuine and the service is prompt and efficient (such as home delivery or online sales), customer satisfaction is a great advertising vehicle, since it is very likely that those who were satisfied tips to friends and acquaintances to contact the laboratory for the purchase of handmade pasta.
In the launching phase, for activities with the local market, flyers are often used as a promotional tool. A campaign of leafleting may provide, for example, the creation of 5,000/10,000 leaflets, usually in A5, 21x15 cm format, distributed in areas adjacent to the pasta shop.
To the final consumer, who represents the most important part of clients, the leaflets can be distributed directly to passers-by at the main streets of the walkway, or dropped off at shops, supermarkets, gyms etc. or in the mailbox of the condominiums. A foresight to increase the level of reading of this promotional message might be to insert the flyer in the letterbox in a white envelope. This way it is more likely the flier is read. Other expedient to increase the redemption and quantify the commercial returns of this promotional strategy can be to insert in the envelope, for example, a gift voucher/discount.
In general, it is very difficult to quantify the economic returns resulting from leafleting campaigns because it is not easy to ascertain that it was indeed made a successful deployment. On average, however, the return is around 5 per 1,000.
Fairs, festivals, village festivals
The exhibition and sale of your products with various kinds of gifts at festivals, fairs, festivals organized locally, can be a great way to gain visibility and give the opportunity to the public to know and delve into the world of typical foods offered by the pasta shop.
Some of the visitors will be curious by the stand and choose later to visit the store. It may be useful for this purpose, to offer the free tastings.
Try free tasting
Offering customers the opportunity to taste your products is a good way to be known, especially in the months immediately following the opening of the store. And is at once a good way to launch new products and gain the sympathy of customers.
In the days and hours of greater influx of customers you can, for example, prepare a portion of gnocchi served with a special sauce or a taste of ravioli to offer the customers.
Loyalty cards and discount coupons
It is distributed to clients of the pasta shop of tiles to enable them, after a certain number of purchases or the achievement of a certain amount of
expenditure, to have giveaways of products, to enter the draw for a loyalty bonus or have a certain discount.The most widely used formula and appreciated by customers provides, beyond a certain threshold of spending, a discount on cash purchases or subsequent drinks. In the case of discount coupons, a margin predetermined discount is practiced, on any product or only some, usually for a specified period and with the purpose of encouraging the purchase.
Signs and road signs
One immediate tool, impactful and lasting in time to make your business known is the sign. Since the pasta store is a traditional activity, the owner will have to bet on a name and an instantly recognizable logo and that is easily remembered. The signs can be put around the room, to "accompany" the customers and make the activities more visible. Is definitely important revealing if the pasta shop is located in an area of poor visibility.
In order to use the coupon system is necessary to ensure completion of a website, to be delegated to a specialist. The site needs to present the products offered at the store in a clear and attractive way. The pages must have clear content, effective and simple explanations. The texts have to bring out the authenticity of products, describing the high quality of the ingredients.
The website must be easily searchable. Some of the pages and content that can make up the site are:
- About us: a brief explanation of the activity and who is dealing with it. If you add the photos of those who manage the various activities, the site becomes more dynamic and youthful
- Where we are: it is very important to enter the address, adding the instructions and an interactive map of the area to make it easily accessible. It is useful to say if there are bus stops in the surrounding areas or parking lots, not to entice customers in the area to go to the store.
- Products: it contains a description of the types of pasta for sale characteristics. The list can be divided into type of product: fresh pasta, sauces, other products. For every type of food you can refer briefly to the roots, and then dwell on how it is made in the laboratory and with what ingredients. The organic ingredients very attract consumers, so it is appropriate to investigate this issue. And if the point of sale are traded food for celiac, you can dedicate a page on the site to describe gluten-free food products.
- Contacts: e-mail address, telephone number of fixed or mobile phone. Important to offer the service of reservation of products or to ask for surrender at home. You may also include a form for questions and to be contacted in a simple and faster way by the customers.
- News: contains events and new products that you want to indicate to the public.
- Photo and video gallery: photos and videos of the store, the laboratory stage of production and finished products. You should accompany each photo with a caption that explains the content.
- Shopping Cart: Cart is expected in e-commerce web sites, ie a website that allows the end user to be able to make an online purchase; This section must be easy and precise, in this way it is more reliable for the consumer and makes you want to complete the order. Customers will have the opportunity to purchase the products and, if applicable, pay electronically by credit card, Paypal or bank transfer. A poorly structured site, where you can not enter into a payment is not a good business card. The price must be accurate and also you must provide with the delivery and shipping times. A website can be a second display, virtual, for the business and attract potential customers even in areas of the city away from its location.
Presence on blogs and social networks
In recent years, it comes more and more frequently business opportunities that may be seized using social media marketing.
A great way to raise awareness of the pasta shop to a large number of people is dedicating a blog or a page on a social network (Facebook, Twitter, MySpace etc.).
The blog is a particular website that needs to be constantly updated with company news. It is a more conversational and personal than a traditional site. It is a sort of diary periodically updated where you mention new products and services, you give information also not strictly related to the store, but that might be of interest to customers, explaining the activities, tell them curiosities about the company. You may for example decide to publish one or more recipes a week, or give some advice on the kitchen, on a regular basis to increase reader loyalty.
The most frequently used social media are Facebook, Twitter and Google Plus
You can decide to use them in two ways: first by simply registering and using them in the same manner in which you manage a blog, inserting news. Alternatively, you can use social media to implement a paid advertising campaign indicating the target on which you want to focus more. As on social networks the key word is interaction, in addition to publishing photos of the handmade products and information on how to reach or contact the pasta shop, you should propose a survey to allow potential customers to express opinions on their favorite products, on how the service could be improved and so on. To attract customers, you can then use Facebook to publicize the fresh pasta store or the daily specials.
Local marketing and geolocation online
In recent years, in addition to traditional marketing methods new opportunities have been developed to raise awareness at the local level and create a loyal customer network. One of these is made possible by online geolocation apps like Foursquare, Google Places and so on, that allow you to share your location via check in in the clubs, shops, museums that you attend. Make your store geo localizaile and "taggable", means to promote it among users of these social networks, which will provide advice and comments on the activities generating a virtual word of mouth that can be a good source of promotion. To get more check in you can offer a small discount to those who geotag the pasta store.
Reviews of portals
If the pasta shop has an area, where you can eat the dishes or if it offers the possibility of take away, you may be evaluated on the review sites.
The most famous internationally is called Tripadvisor, but the success of these portals is so large as to warrant increased attention by all the experts in the hotel and catering industries. Created as sites where you review travel, now these portals gather opinions at 360 ° on a wide variety of services: hotels, flights, restaurants, events and more. Each user, simply by registering, can express an opinion, usually in a scale of 1 to 5 or 1 to 10, on the various aspects of the visited and write a few lines in which he recounts his own experience, to recommend for or the reader try it. Despite recent controversy about the reliability and authenticity of judgments - because the medium is suitable, in fact, to an instrumental and serial use - the online review portals are increasingly visited and are an important input for a feedback 'activity as a pasta store even more if newly opened.
Nationals’ portals orders are open 7 days out of 7 and make deliveries from approximately 12:00 to 15:00 for lunch and from 19.00 to 23.30 for dinner. Purchases made through national portals must have a minimum spending (which is around 15 USD) and are charged at delivery (5/6 $). Minimum spending and the delivery costs go up with the increase of the distance between the local and the customer's home. Payments can be made on delivery, cash, or online by credit card. Yellow Pages/Yellow Pages online pages. These promotional tools are for many activities, especially at the beginning, one of the only means used to be known. Even for a workshop of fresh pasta may want to place your names in these publications or the www.jellowpage.com site. The reference categories can be "Food - Local Products", "Gastronomie, delis and takeaways", "pasta - manufacturers", "Pasta - retail", "Pasta - machinery and equipment."
As for the paper version, the costs may vary from province to province. They vary also, according to the option chosen from the various available and the size of the space devoted to your business. With the online Yellow Pages, however, potentially you will reach a nationwide market. The user can conduct research on the network throughout the national territory. The site of the Yellow Pages is a resource to be reckoned with. The homepage of this site gives you the ability to search based on a twofold argument: the work performed and the place where you work. Being well positioned allows you to summarize in a conspicuous box all the useful contacts and to have a personal statement containing a brief description and the location via satellite street map. In addition, there is a collection of reviews of the best service assets divided by location.
Offers through coupons
For some time, some websites allow you to make your business known locally, offering their services and products at super discounted prices, by purchasing a coupon. The most famous is Groupon, which collects offers from professionals in a wide range of sectors, from catering to travel, passing through the purchase of products or the provision of services. Organizing geographically coupons, the site proposes the offers to its members through a newsletter system. The customer, directly from the site, buy the coupons that interests them and submit it to the local dealer to obtain the service / product at the discounted price agreed. Sites of this kind, having established throughout the national territory, are an excellent promotional basis for a pasta store.
Can be an effective promotional meAns: On them, you can do simple ads or even buy real boxes of different sizes or advertising space, variously framed in order to highlight the content.
To advertise a task as that of the pasta shop, the insertion ideal location is in the local news pages. The identification of newspapers where it may be more conveniently purchased the ad space should be made comparing the acquisition cost of the space and the degree of diffusion of the newspaper itself, with emphasis on the players that make up the market segments in which we want to address primarily. Regarding the cost, it varies a lot very not only by newspaper newspaper, but also in relation to the frequency of ads and to the output days. We have to assess, in fact, that every newspaper has one or two days a week in which the space devoted to ads is greater. By posting an ad at fixed intervals you can check interesting discounts, even up to 50% of the list price. If you choose a particular location, the cost increases considerably.
Even local newspapers that publish free ads may be used as a valuable advertising tool to raise awareness of the activities. On them, you can buy wide paid advertising spaces at reasonable prices (Free admission is granted only for private advertisers). Some are popular neighborhood by neighborhood and contain the advertising of business owners who are active in a given area.
Even the free newspaper, you can insert promotional box; considering that their spread is a national, they can bring a good redemption. Finally, you can consider the possibility of doing an ad that includes a discount coupon for customers who arrive with a copy of the newspaper. A way that also allows you to calculate the returns generated by this type of promotion.
Neighborhood newspapers, parish bulletins
Are quite interesting promotional meAns: If the area where you want to work has editors of local weekly or monthly newspapers, you can consider purchasing a small advertising space on them. This form of fairly immediate advertising is effective because it allows, with little significant costs, to communicate directly with potential customers who live or work in the area where the activity takes place.
Can be used to publicize the activities above to be known by the end consumer segment. The radio choice, on which broadcast your commercials should be made taking into account who is your audience. If you start a traditional business, better prioritize stations listening by mothers and the elderly, rather than those heard by young people and teenagers, those who rarely deal with grocery shopping, but might be customers if you offer consumption on the spot. To this end, so it is worth to make an overall assessment of local broadcasters and, among others, select the most appropriate in relation to the type of audience-customers that you want to reach.
In the eventual use of the radio, you must also pay a lot of attention to choose the times of dissemination of advertisements. The type of audience, in fact, can also vary in relation to different time slots of listening. Regarding the radio messages, we must consider that the public on which must act is usually "careless". They must be transmitted with a certain frequency, a characteristic almost more important than the content.
Promotional initiatives with other industry players
Some of the promotional initiatives analyzed above may be advantageously if performed in collaboration with other business owners of the sector and/or the area. This would make it possible to consistently break down promotional costs that might otherwise be unsustainable by the individual entrepreneur. Moreover, by doing so you would be able to give greater resonance to the promotional activities undertaken.
PROFESSIONAL AND LEGAL SUPPORT
To open a businees activity is required by low to fill a few legal document that can be easy find on your local chambre of commerce or BOA.
It also possible to open any company true professional accounting support, this professional figure “ accounty “ will be also helpfull for prepare the tax return base on your turn over.
We suggest to use the quick cheaper and professional way by link to:http://www.legalzoom.com/
For the list of available accounting in your area please link to :http://www.accountantsworld.com/directory-list?gclid=Cj0KEQjwxI24BRDqqN3f-97N6egBEiQAGv37hIufuwC5q7CJDu-XlE7Syotcq1qDPdVfzvS-dMokTdIaArjI8P8HAQ
Business Incubator free startup kit for your business
Welcome to Business Incubator, your number one source for all type of business. We’re dedicated to giving you the very best of idea to open your own business, with a focus on the latest new world opportunity to help you to produce a new income source.
If you have low budge, and want to start new business, Business Incubator is dedicated for those who have a low budget, we provide a complete start up analysis for each project displayed, we offer right away everything you need to Successfully implement your own business venture.
Foundation of Business Incubator
We Founded originally in 2007 by Dolino brothers, Business Incubator has come a long way from its beginnings in a Milan Italy, when Dolino brothers first started out, their passion for helping other people to find new business opportunity without spending a fortune on the startup drove them to do intense research on find new business ideas and gave them the impetus to turn hard work and inspiration into to a booming online service.
We now serve customers all over the world, and we are thrilled to be a part of the fair trade wing of the e-commerce industry.
We hope you enjoy our products as much as we enjoy offering them to you.
D & J. Dolino
- Get Started
- Financial Dashboard
- Profit & Loss Statement
- Balance Sheet
- Generate Invoice
- Create Payroll for Partners
- Create Time Sheet for the Plan
- Loan Amortization
- Expense Report
- Contact List
- Frequently Asked Questions
- How do I perform the basis functions of Microsoft Excel, Such as Open, Save, and Print?
- How do I get help with excel?
- How Do I rename the worksheet?
- Some of my Excel files have become "read-only".
- An Excel file began opening two copies of itself. If I close one of the copies, both close. Any changes made to one copy show up in the other.
- When I click on an Excel file to open it, the file opens but an error message is displayed that says a file with that name is already open and that I cannot open two files open with the same name.
- Excel crashes on opening / closing / prompts "not enough resources".
- How can I change the font in the column and row headers?
- How can I change the color of the sheet tabs?
- Why do my scrollbars go to row 500 -- my data ends in cell E50?
- When I hide rows, the data disappears from my chart?
- When I type a number, it is automatically divided by 100. For example 44 becomes 0.44 even if I format the cell without decimals?
- When I clear a large range, it takes forever. How can I make it faster?
- How can I prevent hyperlinks from appearing when I type an email address?
- When I import information from my merchant account the field which holds the 16 digit credit card information does not display it properly.
- I just began to design an intricate spreadsheet and after over an hour got an error message in Excel - which then closed automatically. Unfortunately, I did not save my file. Excel did not automatically recover the file. Is there anything I can do to get it back?
- I accidentally typed something and now Excel is talking to me
- Editing a Cell
- Alternate Method: Editing a Cell by Double-Clicking in the Cell
- Changing a Cell Entry
- When you enter text that is too long to fit in a cell into a cell, it overlaps the next cell. If you do not want it to overlap the next cell you can wrap the text.
- Entering Numbers as Labels or Values
- Smart Tags
- Saving a File
When you start application. You will see start screen. Creating new business plan, Enter your business name in Company Name Text Box. Start Screen with list of sheets in two categories, Blue one is Your financials reports and Green on is your Business operation.
Home > Start Screen>
Open Sheets: To open sheet, click on the text in Financials and Run Your Business sections
Press CTRL + C: Short cut key to save the sheet
1. Text Box: Change your company name by clicking on text box
2. Current Year drop box: Change year of report.
3. Financials board: You can select each statement you want.
4. Run your business: You can select any option to manage your express and print it.
- Click on text box “Your Company”
- Write your name and press Enter Button
- Click on drop-down box
- Choose year of business plan
Select reporting year that you want to show.
1. Year Dropbox: chose the year of present and past report
You have multiple options to manage your reports like you can select 1st Quarter report, 3Q, or 4Q report.
Helps to view report to different year by choosing the year from drop box.
2. Select Year: Drop-down box
Measure growth, spot trends, drive profit. All of the charts and figures in Business plan automatically linked to tables, when you change or fill the data, change appears on screen, therefore you can monitor your total performance of your startup
Print Option: Press Ctrl+ P > Select Printer> Press to enter to print your screen
1. This panel helps you to estimate your business likely sales and profit in a format suitable for inclusion in your Business Plan
2. This panel is right to know about your goods sold and know estimation by month in different modes.
3. This panel helps you to manage your expanses by looking after overall express by months
4. This panel aware you about the profit of your business.
Home> Profit & Loss>
Profit & Loss Statement
Profit and Loss Statement for current year. This sheet will show you all calculations related to Profit and Loss.
Don’t Edit and Delete! Sheet calculates the values in 1Q, 2Q, 3Q, 4Q and Full Year Columns.
Edit Text Field and Add Rows
- Clicking on the text field.
- click the +Add sales categories at the bottom of the rows.
- Then Unhide the rows.
Edit Text Field and Add Rows
- To select all cells on a worksheet, do one of the following: Click the Select All button. Press CTRL+A
- On the Home tab, in the Cells group, click Format.
- Do one of the following: Under Visibility, point to Hide & Unhide, and then click Unhide Rows or Unhide Columns
Unhide the rows: Select the rows and right click on your mouse on selected rows, click Unhide the rows.
1. Select the Month to company the actual year report with plan report
2. Rows options to add the rows automatically
3. Difference of Current year and Past Year values
4. Difference of Actual and Plan values
Generate Purchase Order
Create Payroll for Partners
Create Time Sheet for the Plan
This is automatic calculation sheet, you just can view the figure.
Click on the cell to enter the data to create the expense report.
Create the contact list by clicking on cell and enter Contact person data.
Frequently Asked Questions
Ques: How do I perform the basis functions of Microsoft Excel, Such as Open, Save, and Print?
Ans: Click FILE on the upper left-hand corner. Under the FILE Menu, you will find the main Excel functions, such as: SAVE, SAVE AS, OPEN, CLOSE, NEW, and PRINT
Ques:How do I get help with excel?
Ans: Press the F1 key to open the Microsoft Help Application
Ques:How Do I rename the worksheet?
Ans:Double-click on the sheet tab for the worksheet you want to rename. Type a new name for the worksheet and press ENTER
Ques:Some of my Excel files have become "read-only".
Ans: Clear out c:\windows\temp directory on the machine that houses the files, then reboot.
Ques:An Excel file began opening two copies of itself. If I close one of the copies, both close. Any changes made to one copy show up in the other.
Ans:This sounds like you just have two windows open that are displaying the same workbook. Select the window that you want to close, and press Ctrl + w OR, you can close the extra window by clicking the lower of the two X buttons in the upper right corner of the screen (don't click the top X button, as that will close Excel). Then save the workbook.
Ques:When I click on an Excel file to open it, the file opens but an error message is displayed that says a file with that name is already open and that I cannot open two files open with the same name.
Ans:If you are sure it's not really happening (you may have Book1 open and then attempt to open a Book1 from another folder), then try re-registering Excel.
1. On the Windows taskbar, click the Start button
2. Choose Run
3. Type "C:\Program Files\Microsoft Office\Office\Excel.Exe" /regserver (include the quotes) -- adapt to fit your path.
Other things to check:
1. In Excel, choose Tools>Options.
2. On the General tab, make sure "Ignore Other Applications" is not checked
Ques:Excel crashes on opening / closing / prompts "not enough resources".
Ans:This could really be anything. Considering that, it's remarkably often a corrupt toolbar file. So worth a try the following:
1. Close Excel (if it managed to open).
2. Reboot if necessary.
3. Locate all files (with Start > Search etc) with extension .xlb
4. Rename the extension(s) to something like .old
5. Start XL again.
Ques:How can I change the font in the column and row headers?
Ans: When you create a new file in Excel, the row and column headers are displayed in the Normal font for your workbook settings. The Normal font is also used in the worksheet cells, unless you select a different format in the cells.
You could even change the row and column headers to pictures, by changing the Normal font to a graphic font, such as Wingdings. Then, instead of referring to cell J1, you can put good news in the "Happy Face Folder" cell. Remember to format the cells in a non-graphic font, after you change the Normal style.
Ques:How can I change the color of the sheet tabs?
Ans:In Excel 2002, and later versions, you can colour the sheet tabs. Right-click on a sheet tab, and chooseTab Color...
Ques:Why do my scrollbars go to row 500 -- my data ends in cell E50?
Ans:Excel may be remembering some data that was in row 500, but has been deleted. To go to the cell which is currently the "Last Cell" in the worksheet, hold the Ctrl key, and press the End key. If the Last Cell (cell J500 in this example) is outside the range of cells that is actually being used, you can reset the used range, so the scroll bar works correctly.
Note: If any cells contain references to the deleted cells, those references will be replaced with a #REF! error. If you have cells that are formatted, but outside the range that contains data, the formatting will be lost.
To manually reset the used range:
1. Select the last cell that contains data in the worksheet
2. To delete any unused rows:
- Move down one row from the last cell with data.
- Hold the Ctrl and Shift keys, and press the Down Arrow key
- Right-click in the selected cells, and, from the shortcut menu, choose Delete
- Select Entire Row, click OK.
1. To delete any unused columns:
- Move right one column from the last cell with data..
- Hold the Ctrl and Shift keys, and press the Right Arrow key
- Right-click in the selected cells, and, from the shortcut menu, choose Delete
- Select Entire Column, click OK.
1. Save the file. Note: In older versions of Excel, you may have to Save, then close and re-open the file before the used range is reset.
Ques:When I hide rows, the data disappears from my chart?
Ans:By default, charts do not display the data in hidden rows and columns, but you can change a setting to make the data appear in the chart.
Ques:To change the setting in Excel 2010:
1. Click on the chart to select it, and on the Excel Ribbon, under Chart Tools, click the Design tab
2. Click the Select Data command, then click the Hidden and Empty Cells button
3. Add a check mark to 'Show data in hidden rows and columns'
4. Click OK, twice, to close the dialog boxes
To change the setting in Excel 2003:
1. Click on the chart to select it, and in the Excel menu bar click Tools | Options
2. On the Chart tab, remove the check mark from 'Plot visible cells only'
3. Click OK, to close the dialog box
Ques:When I type a number, it is automatically divided by 100. For example 44 becomes 0.44 even if I format the cell without decimals?
To turn off this setting:
- Click the File tab on the Excel Ribbon (or click the Office button in Excel 2007)
- Click the Options command, then click the Advanced category.
- In the Editing Options section, remove the check mark from "Automatically insert a decimal point", and click OK.
Ques:When I clear a large range, it takes forever. How can I make it faster?
Ques:When I import information from my merchant account the field which holds the 16 digit credit card information does not display it properly.
Ans:Excel only maintains 15 significant digits for numbers and cannot be used for credit cards which require 16 digits. If you don't need to do math on them, input long numbers into a range that you've formatted as text (Format>Cells, Number tab).
To prevent both of the above issues (hyperlinks and 16-digit numbers) -- as well as entries that are automatically converted to dates (e.g. 3/4) -- type a single quote ( ' ) before the entry. Excel will treat the cell as pure text and change nothing.
Ques:I just began to design an intricate spreadsheet and after over an hour got an error message in Excel - which then closed automatically. Unfortunately, I did not save my file. Excel did not automatically recover the file. Is there anything I can do to get it back?
Ans:No. There should be an Auto save add-in in Tools > Add-Ins menu that you now might consider start using. (But then again, you may not want to overwrite an existing file with every little test you do in it, so be careful).
It has an add-in Autosafe.zip downloadable from http://www.oaltd.co.uk/MVP/Default.htm
Ques:I accidentally typed something and now Excel is talking to me
Ans:Perhaps you were using the keyboard to put a line break in a cell, with Alt + Enter. If you accidentally hit the Window key, instead of Alt, that turns on the Windows Narrator in some versions of Windows.
To turn this feature off, press the Window key and tap the Enter key.
Ques:Editing a Cell
Ans:After you enter data into a cell, you can edit it by pressing F2 while you are in the cell you wish to edit.
1. Move the cursor to cell A1.
2. Press F2.
3. Change "John" to "Jones."
4. Use the backspace key to delete the "n" and the "h."
5. Type nes.
6. Press Enter.
Alternate Method: Editing a Cell by Using the Formula Bar You can also edit the cell by using the Formula bar. You can change "Jones" to "Joker" as follows:
1. Move the cursor to cell A1.
2. Click in the formula area of the Formula bar.
3. Use the backspace key to erase the "s," "e," and "n."
4. Type ker.
Ques:Alternate Method: Editing a Cell by Double-Clicking in the Cell
Ans:You can change "Joker" to "Johnson" as follows:
1. Move the cursor to cell A1.
2. Double-click in cell A1.
3. Press the End key. Your cursor is now at the end of your text.
4. Use the backspace to erase "r," "e," and "k."
5. Type hnson.
6. Press Enter.
Ques:Changing a Cell Entry
Ques:Wrapping Text Ans: 1. Move to cell A2. 2. Type Text too long to fit. 3. Press Enter. 4. Return to cell A2. 5. Choose Format > Cells from the menu. 6. Choose the Alignment tab. 7. Click Wrap Text. 8. Click OK. The text wraps. Ques:Deleting a Cell Entry To delete an entry in a cell or a group of cells, you place the cursor in the cell or highlight the group of cells and press Delete. 1. Place the cursor in cell A2. 2. Press the Delete key. Ques:Entering Numbers as Labels or Values Ans:In Microsoft Excel, you can enter numbers as labels or as values. Labels are alphabetic, alphanumeric, or numeric text on which you do not perform mathematical calculations. Values are numeric text on which you perform mathematical calculations. If you have a numeric entry, such as an employee number, on which you do not perform mathematical calculations, enter it as a label by typing a single quotation mark first. Enter a number: 1. Move the cursor to cell B1. 2. Type 100. 3. Press Enter. The number 100 appears in cell B1 as a numeric value. You can perform mathematical calculations using this cell entry. Note that by default the number is right-aligned. Enter a value: 1. Move the cursor to cell C1 2. Type '100 3. Press Enter The number 100 appears in cell C1 as a label. Note that by default the cell entry is left-aligned and a green triangle appears in the upper left corner of the cell. Smart Tags When you make an entry that Microsoft Excel believes you may want to change, a smart tag appears. Smart tags give you the opportunity to make changes easily. Cells with smart tag in them appear with a green triangle in the upper left corner. When you place your cursor in the cell, the Trace Error icon appears. Click the Trace Error icon and options appear. When you made your entry in cell C1 in the previous section, a smart tag should have appeared. 1. Move to cell C1. 2. Click the Trace Error icon. An options list appears. You can convert the label to a number, obtain help, ignore the error etc. Saving a File This is the end of Lesson1. To save your file: 1. Choose File > Save from the menu. 2. Go to the directory in which you want to save your file. 3. Type lesson1 in the File Name field. 4. Click Save.
1. Move to cell A2.
2. Type Text too long to fit.
3. Press Enter.
4. Return to cell A2.
5. Choose Format > Cells from the menu.
6. Choose the Alignment tab.
7. Click Wrap Text.
8. Click OK. The text wraps.
Ques:Deleting a Cell Entry
To delete an entry in a cell or a group of cells, you place the cursor in the cell or highlight the group of cells and press Delete.
1. Place the cursor in cell A2.
2. Press the Delete key.
Ques:Entering Numbers as Labels or Values
Ans:In Microsoft Excel, you can enter numbers as labels or as values. Labels are alphabetic, alphanumeric, or numeric text on which you do not perform mathematical calculations. Values are numeric text on which you perform mathematical calculations. If you have a numeric entry, such as an employee number, on which you do not perform mathematical calculations, enter it as a label by typing a single quotation mark first.
Enter a number:
1. Move the cursor to cell B1.
2. Type 100.
3. Press Enter.
The number 100 appears in cell B1 as a numeric value. You can perform mathematical calculations using this cell entry. Note that by default the number is right-aligned.
Enter a value:
1. Move the cursor to cell C1
2. Type '100
3. Press Enter
The number 100 appears in cell C1 as a label. Note that by default the cell entry is left-aligned and a green triangle appears in the upper left corner of the cell.
When you make an entry that Microsoft Excel believes you may want to change, a smart tag appears. Smart tags give you the opportunity to make changes easily. Cells with smart tag in them appear with a green triangle in the upper left corner. When you place your cursor in the cell, the Trace Error icon appears. Click the Trace Error icon and options appear. When you made your entry in cell C1 in the previous section, a smart tag should have appeared.
1. Move to cell C1.
2. Click the Trace Error icon. An options list appears. You can convert the label to a number, obtain help, ignore the error etc.
Saving a File
This is the end of Lesson1. To save your file:
1. Choose File > Save from the menu.
2. Go to the directory in which you want to save your file.
3. Type lesson1 in the File Name field.
4. Click Save.
Where to buy
Here you can find few link that given you a direction where to find suppliers. Off course will depend on you to contract the best price and service condition.
Good luck Business Incubator Teamhttp://bestreviews.com/best-pasta-makers https://www.google.com/#q=pasta+machine&tbm=shop http://www.walmart.com/ip/Weston-01-0201-6-in.-Manual-Pasta-Machine/17461206 http://www.alibaba.com/trade/search?fsb=y&IndexArea=product_en&CatId=&SearchText=pasta+maker+machine http://www.designyourway.net/blog/inspiration/intelligently-made-food-packaging-50-examples/ http://jayce-o.blogspot.com/2012/10/60-best-food-packaging-designs-inspiration.html https://www.google.com/search?q=fresh+pasta+recipe&biw=799&bih=732&source=lnms&sa=X&ved=0ahUKEwiaxpm1krXNAhUN9GMKHWHgA6UQ_AUIBSgA&dpr=1
- Accounting/Tax Services
- Advertising/Direct Mail
- Assisted Living
- Automotive Products and Services
- Batteries: Retail/Commercial
- Business Brokers
- Business Services
- Business/Management Consulting
- Car & Truck Rentals
- Check Cashing & Pawn Shops
- Chemicals & Related Products
- Children's Services
- Clothing & Shoes
- Commercial & Residential Lighting
- Computer/Electronics/Internet Services
- Construction: Building & Remodeling Services
- Consumer Buying Services
- Convenience Stores
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