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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 1 million boxes of ravioli a year.
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