George Joseph Switzer III runs Queen Ann Ravioli, a Brooklyn pasta shop founded in 1972. Inside, vintage machines produce thousands of pounds of pasta each week, including up to 2,000 boxes of ravioli a day. Switzer generates nearly $2 million in annual revenue even as rising costs, mass production, and a changing neighborhood put pressure on his business, but for him the challenge is not just making pasta, it’s preserving a disappearing way of doing business one batch at a time.
Read “Inside Brooklyn’s Little Italy pasta shop that uses a machine over 115 years old”: https://bit.ly/4was2Mm
00:00 – Intro
01:45 – Pasta Dough Mixer & Gramola
02:09 – Antique Pasta Machine from 1909
03:17 – Mechanics of Antique Pasta Machines
04:03 – 50-Count Square Ravioli Machine from 1950s
04:56 – Cost of Bulk Ingredients
05:32 – Crepe Machine from 1960s and Manicotti Pasta
06:28 – Biggest Challenges and Costs
07:13 – Tortellini Machine
09:31 – Round Ravioli Machine
10:30 – Packaging Pasta
11:31 – Small Businesses Disappearing
13:03 – George’s Son & The Future
14:45 – Credits
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#ravioli #pastamaker #nycbusiness #smallbusiness
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The Ravioli King Of Brooklyn Making Nearly $2 Million Per Year | Small Business | Insider Food