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Idea Overview:
My business idea is about making fresh pasta in the UK and overseas, I want to launch this business with many particularities. First, I want to sell the type of fresh pasta that my family does in south Italy for over 20 years, long, short and stuffed, pasta al forno, parmigiana, and lasagna. Different dishes that I have never seen like the "Carbonara" that abroad is super famous, but Italians do not have that one only as a most traditional and famous dish. Secondly, I want to make a kind of pasta completely new, capable to meet other ethnic flavors and tastes. For example, the dough of fresh pasta that tastes like curry, for those who love curry or grew up with that, or species pasta for Indians or a portion of pasta that taste like vegetables, and so on. Last but not least, for children, lovers of sweets, make a sweet pasta 100% healthy with a touch of sweet. Also, it would be nice to teach how to do basic and traditional food inside of this business for those whose interests.
Who might use it/where it might be used?:
This product can be bought by restaurants, the business can be considered to become a supply for small and big restaurants. The teaching can be for everyone above 18 years old.
The Market (B2B, B2C or Both):
Both
Sector the idea belongs to:
Other
Is there a similar idea to be found?:
TBC
Why you think there is a demand for your idea?:
Here in London, I've worked in hospitality for enough time to have understood how globalization affects society daily, mostly for a career. I want this to become an advantage for my idea. Diversity is all. It is possible to make great things thanks to the difference in cultures. You can mix them and something amazing will come out because "diversity" it’s just about getting to know each other. I wanna make people feel their diversity like a value, a privilege. People love trying new food, love going outside and spend a good time with the right company and good food followed by a nice drink. The product I want to sell is basically what people order already in a regular restaurant, but here, you can have it without bothering yourself while cooking by adding species or adding condiments because it is already into the pasta itself. The reason why there would be a demand for this it's because everyone loves pasta and a retouch that no one has, with the most famous and favorite flavors of people in the world will make it perfect for everyone and everywhere.
Who would be the ideal customers?:
Open and suitable for everyone. Business people, families, posh people.
What ideas do you have to reach these customers?:
Opinion survey online, reasearch
How far have you developed this idea?:
i haven't
What – if any – feedback have you had for this idea so far?:
No one
What supporting material – if any - would you like to add to your proposal?:
No one

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10 comments to “Fresh Speciality Pasta”

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  1. Tim Strege - July 5, 2022 at 10:08 am

    I admit I have flavored pasta cravings! Your strategy of mixing spices and culture provides a sense that the customer is eating authentic food from Italy, India, Morrocco and elsewhere. Pasta making is an artisan sector, with popup chefs displaying their creativity in markets around the world. Is your idea to make, brand and sell various pastas in the UK initially? How will you stand out from what is now available? An analysis of current offerings would be a good start. But even with solid competition, the pasta industry can grow organically from consumer behaviors – note the increase of specialty coffees that enlarged the coffee industry. And your focus on various curries and sweet pasta may be a “game changer”. Now, what about obtaining ingredients, production, marketing, distribution and cash flow?

  2. Trudi Hamer - July 6, 2022 at 10:58 am

    The idea of speciality pastas (flavoured and sweet) is very innovate and creative. I would suggest that you carry out market research before its launch to ascertain the demand. The authentic hand-made pasta might be a good place to start and then diversify after you are established – have you thought about that approach?

  3. Richard John - July 6, 2022 at 11:39 am

    Count me in as a customer! A subscription model for a weekly delivery of a different pasta that needs little preparation? A dream come true.

  4. Simon Krystman - July 12, 2022 at 3:36 pm

    Hi Miriana, please could you upload your Canvas and Customer Persona’s

  5. Miriana Bosco - July 24, 2022 at 4:37 pm

    Hello Simon, just uploaded now, thanks

  6. Mario L Castellanos - August 10, 2022 at 4:58 pm

    I like this idea – really! I also very highly agree with Tim Strege, “what about obtaining ingredients, production, marketing, distribution and cash flow” and Trudi Hamer, “very innovate and creative”. Let me add a suggestion – skip the local restaurants and go straight to the frozen food section of grocers. This is where the big money will be made and investor interest. This said, you’ll need to have some taste tests beforehand.

  7. Mark Cardwell - September 6, 2022 at 6:26 am

    I love the idea. I think the challenge is to win the public over. It would be great if you had a showcase restaurant or chef championing the idea.