New Pasta Model Spices up Fast Casual Market
NEW YORK, June 30, 2010 – Hello Pasta, a new model in fast-casual dining that serves perfectly cooked pasta with delectable sauces, will launch its first of four restaurant locations at Lexington Avenue between 54th and 55th in New York City on July 7, 2010. 

Hello Pasta will offer a choice of imported, organic Italian pasta (with whole wheat and gluten-free options) served with high quality, low sodium sauces made with all-natural, locally sourced and organic ingredients for under $10.  A serving of pasta will come in small and large sizes and will be made-to-order within minutes.  Hello Pasta’s 11 delicious sauces, each created in the Hello Pasta test kitchen, include Italo-American classics such as Pomodoro, Pesto, Carbonara and Bolognese and Hello Pasta ‘signatures’ such as Sausage and Peas, Salmon Tarragon and Tuscan Chicken Vodka. 

There is something for everyone with sauces featuring meat, fish and poultry and additional vegetarian and vegan options.  The fun begins when each customer picks the particular shape of pasta for the desired sauce, including conchiglie (shell shaped), fusilli and farfalle.  Once the pasta and sauce has been selected, it’s time to choose between 100% Parmesan cheese or a gluten free/vegan alternative.  Within minutes, the order is ready and packaged in the signature white and green Hello Pasta to-go box: perfect for dining anywhere.

In addition to pasta, Hello Pasta will offer seasonal soups, ready-to-go salads and cold pasta options (Ratatouille and Tomato Mozzarella.)  Hello Pasta will also serve Ciao Bella ice cream, private labeled sweet treats and Nespresso coffee and cappuccinos.

The focus of Hello Pasta is to be both healthy and delicious.  Founders and long-time friends, Laurent Lesort, Gregory Baratte, and Nicolas Barthelemy, wanted to fill a void in the North American fast-casual market by providing a high quality pasta alternative at a great value.

Laurent, Nicolas and Gregory collectively bring several decades of hospitality and marketing experience to their respective roles as Chief Food Officer, Chief Operations Officer and Chief Marketing Officer of Hello Pasta.  Laurent and Nicolas developed a professional relationship while working together in New York City at such celebrated restaurants and lounges as Le Bilboquet, Le Charlot and Opia.  Laurent and his brother Frederick went on to open three hugely successful lounge/restaurants: Frederick’s Lounge, located on West 58th Street, Frederick’s Madison, an upscale bistro on Madison Avenue and finally Frederick’s Downtown, a West Village bistro with authentic French flair.  Nicolas was a member of the opening team of Parisian hot spot, Buddha Bar, then was charged by parent company, George V...