Pasta Pomodoro (restaurant)

Pasta Pomodoro is a chain of approximately 43 "Fast-Casual, Fresh Italian" restaurants in California and Arizona, founded in 1994 by Adriano Paganini, who was born in a small village in Northern Italy. Adriano studied culinary arts in Varese.

Adriano's previous accolades include:
* Apprentice to the world famous Paul Bocuse, France.
* Executive chef at London's Hyde Park Hotel, London, England
* Head Chief at Donatello, San Francisco, USA (1991)
* Founder Café Adriano (a modern uptown Italian bistro with a menu that changes daily), San Francisco, USA

Pasta Pomodoros are normally located in strip malls, throughout California. They offer a contemporary dining atmosphere while providing quick food and a low price. Diners will know they are in an Italian restaurant, as they are served complimentary artisan bread and salsa verde, a pesto-based dipping sauce, while they wait for their food.

The restaurants average about $1.2 million in annual sales with an average entree ranging from $9 to $14. They feature an open kitchen and serve seafood, meat and vegetable pastas, grilled fish, chicken dishes (e.g. grilled, pan-fried, and baked), salads, panini sandwiches, homemade desserts, wine and beer.

Towards the end of 2007, Pasta Pomodoro, which is the name commonly identified by its clientele found in northern California, and Pomodoro Italiana Cucina, a name associated at its southern California locations, has developed a coherent branding strategy by labeling itself simply as Pomodoro. By managing one brand, Pomodoro hopes to offer a casual dining experience via its unique individual, and sometimes edgy, style. The development and integration of a more modern, European, and casual style is evident with its integration of brand new uniforms featured by its front of the house service staff along with its offerings of a new and enhanced wine and dinner menu including items such as risotto and farro.

Overall, it's branding hopes to make it clear that Pomodoro is simply this:(1) a group of Italian restaurants created by chef Adriano Paganini.(2) a slice of Milan.and lastly, (3) the people's second kitchen.

Wendy's International, Inc. purchased 25% (fully diluted) of Pasta Pomodoro in 2002, which it has since divested.

References

* http://www.pastapomodoro.com/ - chain of restaurants
* http://www.bizjournals.com/sanfrancisco/stories/2000/08/28/smallb1.html - Article about the restaurant
* http://www.bizjournals.com/sacramento/stories/2004/03/08/newscolumn1.html - Article about expansion of pasta pomodoro