Island Economics

San Juan Islands-specific considerations for this business:

• •No local fresh pasta source — dried pasta is the only current option
• •Food-conscious residents appreciate quality, local products
• •Tourists seek memorable food experiences — fresh pasta dinner stands out
• •Restaurant opportunities — local restaurants may want fresh pasta supplier
• •Short shelf life limits competition — can't easily ship from mainland

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master 2-3 pasta types before expanding your menu

   • •Each pasta shape has its own technique — fettuccine vs. ravioli are very different skills
   • •Consistency matters — better to make perfect fettuccine than mediocre everything
   • •Focused production means efficient batch making
2. 2
   Build a pre-order system with pickup days

   • •Fresh pasta has short shelf life — make only what's sold
   • •Pre-orders let you plan production efficiently
   • •Customers expect fresh pasta to be made close to pickup time
3. 3
   Partner with local restaurants who want fresh pasta

   • •B2B provides steady, predictable demand
   • •Restaurants buy in larger quantities than individual customers
   • •Professional chefs appreciate (and pay for) quality fresh pasta

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Start with a hand-crank pasta machine — KitchenAid attachment or Atlas machine is sufficient
• •Buy flour in bulk from restaurant suppliers — much cheaper than grocery store bags
• •Source eggs from local farms — often cheaper than grocery and better quality
• •Pre-orders eliminate waste — make only what's sold
• •List on a local marketplace for free — take pre-orders without website costs
• •Offer pasta-making classes — monetize your skills while building customer base

Cash Flow Considerations

Financial timing and planning notes:

• •Ingredient costs are low — flour and eggs are inexpensive
• •Fresh pasta must sell quickly — 2-3 day refrigerated shelf life
• •Pre-orders mean payment before production — positive cash flow
• •Holiday dinners and special occasions are peak demand

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with pre-orders — no unsold inventory spoiling
• •Equipment (pasta machine, vacuum sealer) has household use if you stop
• •Test at farmers markets before committing to restaurant wholesale
• •Keep your day job — weekend production and market sales fit around work
• •Start with simple shapes before filled pastas — build skills progressively
• •Frozen pasta extends shelf life if needed — less waste

Island Economics

San Juan Islands-specific considerations for this business:

• •No local fresh pasta source — dried pasta is the only current option
• •Food-conscious residents appreciate quality, local products
• •Tourists seek memorable food experiences — fresh pasta dinner stands out
• •Restaurant opportunities — local restaurants may want fresh pasta supplier
• •Short shelf life limits competition — can't easily ship from mainland

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Master 2-3 pasta types before expanding your menu

   • •Each pasta shape has its own technique — fettuccine vs. ravioli are very different skills
   • •Consistency matters — better to make perfect fettuccine than mediocre everything
   • •Focused production means efficient batch making
2. 2
   Build a pre-order system with pickup days

   • •Fresh pasta has short shelf life — make only what's sold
   • •Pre-orders let you plan production efficiently
   • •Customers expect fresh pasta to be made close to pickup time
3. 3
   Partner with local restaurants who want fresh pasta

   • •B2B provides steady, predictable demand
   • •Restaurants buy in larger quantities than individual customers
   • •Professional chefs appreciate (and pay for) quality fresh pasta

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Start with a hand-crank pasta machine — KitchenAid attachment or Atlas machine is sufficient
• •Buy flour in bulk from restaurant suppliers — much cheaper than grocery store bags
• •Source eggs from local farms — often cheaper than grocery and better quality
• •Pre-orders eliminate waste — make only what's sold
• •List on a local marketplace for free — take pre-orders without website costs
• •Offer pasta-making classes — monetize your skills while building customer base

Cash Flow Considerations

Financial timing and planning notes:

• •Ingredient costs are low — flour and eggs are inexpensive
• •Fresh pasta must sell quickly — 2-3 day refrigerated shelf life
• •Pre-orders mean payment before production — positive cash flow
• •Holiday dinners and special occasions are peak demand

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with pre-orders — no unsold inventory spoiling
• •Equipment (pasta machine, vacuum sealer) has household use if you stop
• •Test at farmers markets before committing to restaurant wholesale
• •Keep your day job — weekend production and market sales fit around work
• •Start with simple shapes before filled pastas — build skills progressively
• •Frozen pasta extends shelf life if needed — less waste