Operators must showcase value and innovation in pasta: Technomic report

Chicago – In order to drive sales of pasta and noodle dishes, operators should offer a unique draw that customers won’t be able to find elsewhere, suggests a new report from research firm Technomic.

According to the 2019 Canadian Pasta Consumer Trend Report, consumption of pasta and noodle dishes in Canada is high but diners tend to eat at home slightly more often than they eat out.

“Operators need to convey that their pasta and noodle dishes are worth the price of dining out and offer a meal that simply can’t be replicated at home,” said Charles Winship, manager of consumer insights at Technomic, in a news release. “Authentic preparations, high-quality ingredients and innovative flavour profiles can all help elevate dishes, improving value perceptions.”

Key takeaways from the report include:

• 60 per cent of consumers eat any type of pasta or noodle dish either at home or at foodservice at least once a week
• 34 per cent of consumers strongly agree that they sometimes visit a restaurant specifically because they’re craving a pasta or noodle dish
• 47 per cent of 18- to 34-year-olds say they’re likely to order plant-based noodle alternatives, such as zucchini spirals

The report explores demand for pasta and noodle dishes, including Italian pastas, Asian noodles, pasta salads and macaroni and cheese. It compiles findings from more than 1,100 consumer responses, as well as menu and industry data from the Technomic’s Ignite database.

The full report is available at Technomic.com.