Since 2003 the name Pasta Fina has been synonymous with phrases such as Best Italian food ever. STAR 105, Unbelievable food a portion sizes for the money! WSPD 1370, Unlimited Pastabilites, City Paper. Toledo’s best kept secret for Italian food and three time green stamp award, WGTV 13 Our goal is to impart to you all of the culinary expertise, trade secrets and work ethics you need to be able to faithfully reproduce our specialty pasta dishes in a manner that will garnish for you the same acclaim in your Franchise.
We have traced our steps repeatedly, refined and redefined the product, and analyzed all of the details. The groundwork has been very carefully laid to make our method of cooking and preparation methods simple and effective for a perfect meal every time, so that customers will at once recognize and appreciate the quality, consistency and convenience associated with planning their next visit to PASTA FINA®.
Theme; Pasta Fina is a causal family oriented with a feel of a New York style pasta house.
Featuring a Mix & Match pasta and sauce with 16 unique sauces and 11 pasta’s or 130 pasta and sauce combinations. Pasta Fina, Where the pastabilities are endless. Pasta Fina also offers gourmet and create your own pizzas, panini, wrap sandwiches, and salads.
Pasta Fina offers a full selection of beer, specialty wines. Alcoholic beverages can be offered but a full liquor license isn’t required.
Pasta Fina’s unique food production system requires minimal cooking skills. Our recipes and cooking procedures are designed so that anyone can execute a consistent and high quality product. It is all about the customer’s perception of the finished product. Our system is as easy as a Subway, Taco Bell, and Fazoli’s. All of our kitchen staff members have minimal experience. They all take pride in their work which reflects from our customers view them as a professional cooks.
Pasta Fina’s food production system was developed while Gilbert worked as corporate chef for a contract foodservice company. One responsibility was trouble shooter, Gilbert's responsibility was to evaluate troubled locations, put a plan of action together, then spend the necessary time implementing new foodservice procedures and menus that would change the customer’s view of their café putting the customer’s support back in their food service provider, and ensure that the foodservice would stay consistent after leaving these locations. These locations were both large and small with full service kitchens and some with just a microwave and sink. In addition, they were located thru out the Ohio area in small rural communities and large cities.
OPERATIONS
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Seating 64 to 100 seats.
Seating 64 to 100 seats.•Kitchen floor plan available.
Kitchen floor plan available.•Kitchen production system was designed to minimize heavy talented culinary staffing, and still putting out a consistent and high quality product.
Kitchen production system was designed to minimize heavy talented culinary staffing, and still putting out a consistent and high quality product. •Managing owner or managing partner required at all Pasta Fina operations.
Managing owner or managing partner required at all Pasta Fina operations.EMPLOYEE INFORMATION
•Owner/Manager and 2 assistants.
Owner/Manager and 2 assistants.•10 Hourly employees (includes both full and part time).
10 Hourly employees (includes both full and part time).•Personnel manual available for all employees.
Personnel manual available for all employees.TRAINING
•4 weeks and Pasta Fina in Sylvania.
4 weeks and Pasta Fina in Sylvania.•Employee job description manuals, recipe books all covered during training. Owner / Partner must be able to perform all aspects of the business.
Employee job description manuals, recipe books all covered during training. Owner / Partner must be able to perform all aspects of the business.•2 weeks at location.
2 weeks at location.•Additional training available if needed.
Additional training available if needed.•Food safety and sanitation person in charge training required.
Food safety and sanitation person in charge training required.•Ordering, productions schedules and list training.
Ordering, productions schedules and list training.BUSINESS EXPERIENCE
•General foodservice and business Experience.
General foodservice and business Experience.•Must possess strong people skills and work ethics.
Must possess strong people skills and work ethics.•Must possess strong financial controls.
Must possess strong financial controls.ONGOING SUPPORT
•Meetings.
Meetings. •Grand opening.
Grand opening. •Security/safety procedures.
Security/safety procedures.•Field operations/evaluations completed quarterly.
Field operations/evaluations completed quarterly.•Purchasing cooperatives.
Purchasing cooperatives.•Production and ordering records.
Production and ordering records. MARKETING SUPPORT
•Regional advertising.
Regional advertising.•Television.
Television.•Radio.
Radio.•Internet.
Internet.INITIAL INVESTMENT
Estimated cost
- Initial Franchise Fee $15,000. each for Three Stores,
- $19,500 each for Two Stores
- $25,000 each for a Single Store due upon signing of the Franchise Agreement
- Real Estate and Improvements $25,000 $ 50,000
- Equipment/ Signage $ 75,000 $ 100,000
- Additional Funds – 3 Months $ 15,000- $ 30,000
- Initial Inventory $ 8,000 -$ 12,000
- Grand opening advertising $ 2,500
- Small Supplies$8,000-$10,000
- Deposits, Pre-paid expenses $5,000-$10,000
- Business Licenses$2,000-$47,750
- Insurance $1,000-$5,000
- Training Expenses$3,000-$5,000
- Miscellaneous Expenses $1,000-$2,000
- TOTAL ESTIMATED INITIAL INVEST MENT $180,000 – $ 248,250
