Seasonal cues are one of the most powerful tools operators have to drive traffic and provide a differentiated reason for guests to visit. In the fall, featuring soups, stews, and pasta dishes is a winning menu strategy. With National Pasta Month in October and baked pastas coming into their peak season, it’s the perfect time to focus on the profitable and popular pasta dishes on your menu or try out an easy-to-execute LTO. Let these dishes spark your pasta inspiration by leaning into fall ingredients and flavors:
It’s not just pasta month, it’s also soup season! As cooler weather brings out the craving for comforting, warming soups, take them there with this seasonal soup from University of Michigan Chef Frank Turchan with ditalini pasta.
This dish from City Barbeque Chef Jessica Bograd is a master class in fall flavors – butternut squash and shaved brussel sprouts are oven-roasted, then tossed with rigatoni in a warm dressing of bacon, honey and mustard. Slightly sweet and deeply satisfying!
From Chef Lindsay Malland of Mama Stortini’s, this seasonal special makes full use of brown butter, a trending flavor that fits the season like a cozy sweater. Spaghetti tossed with bacon lardons and roasted mushrooms gets an umami boost from a unique blend of parmesan and Greek mizithra cheeses.
How will you engage guests and capture traffic this fall? For more inspiration on our recipe pages visit www.barillaforprofessionals.com/en-us/recipes
This post is sponsored by Barilla for Professionals