Trend Insights: The Casualization of Pasta

A surge in nostalgia, prompted by the need for comfort in uncertain times, has inspired a renewed appreciation for classic dishes. Consumers are craving simplicity but also seek quality pasta offerings without fuss.

—LIZ MOSKOW, Food Futurist, Bread & Circus Ltd.

Pasta is a go-to for successful, modern menu innovation because we know it’s going to sell, and it’s going to sell across all demographics. It’s not only a value play for guests today, but also for the operator.
It’s a win-win.

—PAM SMITH, RDN, Founder, Shaping America’s Plate

Pasta is cost-effective and margins are great for operators. And with the infinite pasta/sauce combinations available to menu developers, palate fatigue is a non-issue here. There is also, in the Italian space, a huge resurgence (nostalgia-driven) in the Sunday supper dining experience. Reservations at places like Carbone are some of the toughest to get in the country.

—TJ DELLE DONNE, Assistant Dean, Johnson & Wales University College of Food Innovation and Technology

Most high-volume chains have a pasta dish or, at the bare minimum, mac and cheese. This pasta trend allows chefs to introduce new flavors and experiences into something they are already doing.

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting