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ANNUAL REPORT AND CONSOLIDATED ACCOUNTS 2013
PASTA CAFFÉ
At year-end Pasta Caffé had 14 units in Portugal and
one in Spain, after having closed two outlets in Portugal
(Fórum Algarve and Gaia Shopping) and one in Spain (Vi-
toria), as part of the scaling back of its portfolio. At the
end of December the brand had 178 employees.
The year also featured a remodelling of the Centro Vas-
co da Gama restaurant, consolidation of the lunch buf-
fet format and continuation of the seasonal campaigns
with genuine Italian specialities.
The Pasta Caffé restaurant in Centro Vasco da Gama
was remodelled in the last quarter of the year, and re-
opened to the public on 24 October with a more Italian
ambiance and exclusive menu signed by the well-known
chef Luís Américo.
Noteworthy amongst the specialties created by the chef
Luís Américo were the Bruschetta di Capra ai Prosciut-
to, Foccacia di Cipolle Caramellate, the thin-crust pizzas
and Spaghetti alla Carbonara in Evoluzione, uniquely
Italian dishes.
The new restaurant also guarantees a different dining
experience than traditional restaurants. The new decor
features colours, façades and an architectural theme
that enhance the outlet’s strong Italian authenticity.
The venue is designed with four differentiated environ-
ments, each affording a different type of experience
and recalling the layout of a house:
– the kitchen-themed area, highlighted by the Pizzaiolo,
where the magic of Italian cuisine happens with two
stone ovens that bake ultra-thin and crispy, genuinely
Italian pizzas.
– the living room, an ideal space for eating and good
conversation for two.
– the winter garden, an ideal spot for a group of friends,
where the watchword is a relaxed setting.
– the terrace, a quiet restful balcony with outstanding
views over the Tagus River.
No doubt, 2013 was a year of consolidation for this buf-
fet value proposition for weekday meals. The phased
roll-out took place from April to October of 2012 in eight
restaurants located in the Lisbon and Porto areas, with
nearly 66,000 customers served. The buffet is designed
for persons who work in the area and do not have time
for a lengthy lunch but do not want to go without having
a good meal, with many options, and at the right price.
The wide variety of starters, cold and warm, plain and
mixed salads, thin crust pizzas, pasta al dente and des-
serts, all with a self-service format, made this the best
received offering of all time and attracted new custom-
ers to the brand.
In the restaurants where this proposition was not imple-
mented, we revised the “House Menu”, with new dishes,
a new image and revised prices aimed at enhancing
