About this project
PRE-ORDER YOUR PASTA BOWLS FOR FALL 2014!
Pasta Flyer delivers soulful, traditional Italian pasta to a hungry customer’s belly as fast as a bowl of Japanese ramen, for under $10.
We need to meet our goal in order to launch our pop-up truck pasta tour in NYC, Chicago, Boston, D.C, Providence, Philadelphia and the SF Bay Area.
UPDATE! New $10k Reward: Sponsor the Pasta Flyer Pop-Up Truck!
As our pop-up truck sponsor you will receive: Acknowledgment as a sponsor of Pasta Flyer's traveling pop-up tour, your name as part of the wrapping and logo design on the truck, unlimited pasta bowls at any of our pop-up truck locations. Discuss Pasta Flyer's plans over dinner for you and a guest with Chef Mark Ladner. Includes a free pasta bowl for 10 of your friends.
UPDATE! New $10 Reward
INSTANT Pasta Flyer Bowls: Dorm Ready, Single Serving, Gastronaut Packs. Fresh extruded, gluten-free pasta, with a 1-Minute cook time!
After three years of research, development and endless testing, we have created a patent-pending pasta bowl that marries traditional Italian culture with Japanese ramen efficiency.
We want to create a restaurant serving these ready-to-eat pasta bowls and call it Pasta Flyer. We can’t wait for you to try it – but first we need your help.
WAIT -- IT'S GLUTEN FREE?
Yes! We have cracked the code on a gluten-free pasta recipe that results in unbelievably tasty and perfectly al dente noodles. For those of you who aren’t gluten intolerant, this will be a darn good bowl of pasta – it just so happens that it will also be 100% gluten free. After every recipe test, our gluten-free pasta dough recipe not only tasted the most delicious, but also performed better in a quick-serve environment.
Based on decades of experience in the hospitality industry, we know that gluten sensitivities are not simply a fad but a serious matter and we're thrilled to be able to serve diners with celiac and gluten allergies.
DO YOU HAVE A MENU AND PRICING?
Our menu will consist of:
- small flexitarian-style proteins
All menu items are served à la carte, and ingredients are interchangeable -- every shape of pasta can be served with every type of sauce and side.
The photos below are examples of how we would chose to pair our individual ingredients based on a lifetime of cooking experience and regional Italian traditions.
During lunch, we'll serve Bene Boxes, or "good” boxes -- think of them like a Japanese bento box but for traditional Italian food. Inside these convenient, compact and compostable boxes, you'll get a perfect portion of gluten-free pasta, salad, protein and a snack of the day for under $15.*
HOW DOES PASTA FLYER WORK?
- Pasta Flyer will have a central commissary, or Mothership, outside of major cities where our pasta and sauces will be prepared. These items will be transported to our Pasta Flyer "satellite" shops.
- To ensure that our products are never contaminated, our Mothership will be a gluten-free certified facility.
- All fruits, veggies, herbs and lettuces will be prepared directly onsite, reflecting the availability of fresh produce from your town's local farms and farmers' markets.
- Shops will feature a point-of-service kiosk for automated ordering, very similar to the systems we fell in love with in Japan. The platform will prompt customers through an intuitive ordering matrix represented by accurate pictures of each menu item that allow them to customize your order however you prefer.
- Once you’re done, ordering customers will receive their order in less than three minutes -- just like one would in a Tokyo ramen shop.
WHO IS MARK LADNER?
Mark Ladner is a New York City chef who has spent two decades in Italian fine-dining. He has worked within the Batali/Bastianich restaurant group since 1997. He helped open Babbo, Otto, Lupa and Del Posto. He is currently the executive chef of Del Posto, which is the only U.S. Italian restaurant to have received four stars from the New York Times in the past 40 years. Though Ladner does not suffer from celiac disease, he feels everyone is entitled to an equal dining experience and has always taken gluten allergies very seriously. In 2013, he created a gluten-free replica of Del Posto's entire pasta menu.
Ladner grew up between Cambridge, Mass., and Cape Cod, where he worked in pizza parlors and sandwich shops in his teens. The Northeast is very dear to his heart, which is why the majority of Pasta Flyer satellites will pop-up within that region.
The feedback from people within the culinary industry, as well as diners at Del Posto has been essential in shaping the concept, determining its strengths and weaknesses, and helping us improve:
WHEN CAN I EAT THIS?
Our ultimate goal is to open brick and mortar restaurants in towns with a large concentration of colleges and universities. Before we search for permanent locations, we are going to launch a satellite pop-up tour in six college-heavy cities in the Autumn of 2014.
Every Pasta Flyer "satellite" pop-up will be a portable version of how our brick and mortar spaces will look, feel and function. This traveling satellite will pop-up within the following areas:
- Washington D.C.
- SF Bay Area
We are asking the Kickstarter community to choose the actual pop-up locations within these cities. Want Pasta Flyer to come to your campus, place of business, gallery opening, or hospital commissary? Tell your friends and family to kick in one dollar, or one hundred -- we're going to pop-up where we have the highest concentration of backers, not the most financial support.
WHY ARE YOU KICKSTARTING IT?
We love New York, but we don't want Pasta Flyer to be known solely as a NYC-centric restaurant. We're using Kickstarter so that Pasta Flyer becomes a "family owned" business through the support of Kickstarter backers like you.
By contributing to the company, you'll be helping to provide healthful, affordable, local, delicious and convenient food for your community.
WHAT'S MY CONTRIBUTION PAYING FOR?
Research and Development:
Eighty percent of our development and testing is complete. We need a few more months and a dedicated team to fully realize our goal. This includes beta testing our pasta for longer-term endurance, product performance and production in volume.
- Design: Most of our design and branding is complete, but we also need to program our kiosk ordering system, create menus and customize service-ware.
We intend to buy equipment, build a small, gluten-free-certified commissary (the Mothership) and have a permanent work-space to ensure our pasta is of the highest standard.
the point in having a delicious product if no one can taste it? The majority of
funds will go to funding our pop-ups.
Salaries for Full Time Employees:
A portion of Pasta Flyer's Kickstarter funds will support the salaries of full-time employees working on research and development and serving as brand ambassadors at each of our pop-ups.
WHO IS NONNA FARINA?
Inspired by the mother of a good friend and long-time chef from Lucca, Italy, Nonna Farina is our beloved, animated mascot.
Pasta Flyer's whimsical story charts Nonna Farina's journey in a UFO as she travels from her home in Italy, to Japan, before delivering her pasta bowls to America. The brand teaches the value of smart, nutritional, flavorful cuisine.
Risks and challenges
1. General economic conditions may become adverse, reducing demand for casual dining. MITIGANT: Pasta Flyer will target locations with high population density and college towns throughout the country, which consistently demand inexpensive, delicious, and efficient food offerings like Pasta Flyer's.
2. Pasta Flyer's concept may cause outside replication, and there are few if any barriers to entry to this highly competitive marketplace. MITIGANT: Besides utilizing a patent-pending gluten-free pasta and cooking technique, a potential competitor would be hard pressed to quickly replicate the 3+ years of R&D and tasting experiments we have already performed at Pasta Flyer. Moreover, our Nonna Farina concept and products are differentiated from currently existing pasta or ramen restaurants without the grassroot support from local Kickstarter communities.
3. Pasta Flyer may experience delays in securing suitable space for pop-ups, delaying their targeted opening dates. MITIGANT: The team has identified various potential sites with feasible space and cost combinations.
*Our pasta is gluten-free but not dairy-free, soy-free, vegetarian, or vegan. All pastas and sauces in our pop-up and brick and mortar facilities will be made in gluten-free-certified facilities.
** Though Pasta Flyer is gluten-free, we at Pasta Flyer are not nutritionists of dietitians. We are most concerned with service, hospitality, and a delicious product, rather than being seen as a "health food" restaurant. We stand by the fact that our pastas and sauces will be made in gluten-free certified facilities, and that customers will have the opportunity to construct and pair their ingredients however they like. Pasta Flyer will always be 100% transparent so please feel free to ask us anything.Learn about accountability on Kickstarter
I know it may be way ahead of the cart, but how will Chef handle severe food allergies? For example, I'm severely allergic to tree nuts and fish/shellfish. Would I be able to dine there? (This goes for my food allergic readers as well)
Pasta Flyer is gluten-free and happens to also be nut-free and shellfish-free. However, we are not an allergy-free restaurant.
I think that's an amazing idea, and I'd be very interested in staff training.
I'm a chef and am currently freelancing at Bon Appetit Magazine in their test kitchen. If Chef Laudner would ever be interested in doing a gf pasta-making demo or lesson, I would be thrilled to write about it on my blog.
I very interested in this, however we still need to spend more time on our R/D. this is the purpose of the kickstarter campaign.
we intend on not even introducing gluten to the equation of pasta flyer by making everything in a certified gluten-free facility. that coupled with responsible sourcing and staff training is our strategy.
yes. our kitchens will be gluten free certified, however we are not a medical facility or a hospital. and we are not registered dieticians.
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