In today’s hospitality climate, chefs are constantly being asked to do more with less. Whether you’re navigating tighter margins, unpredictable covers, or chronic staff shortages, it’s clear the back-of-house needs solutions that are fast, flexible, and financially smart.
That’s where IQF (Individually Quick Frozen) fresh pasta from Vede Pasta steps in. Made in Brisbane and frozen at -18°C for optimal performance, Vede’s frozen pasta isn’t just about artisan quality—it’s a cost-saving, yield-boosting, chef-friendly tool for modern kitchens.
Let’s explore the practical ways chefs are improving their plate profit by switching to Vede’s frozen fresh pasta—and why it’s quickly becoming the new standard in professional kitchens.
1. Higher Yield = Lower Cost Per Serve
One of the first things chefs notice with Vede Pasta is how far it goes. Our sourdough pasta naturally expands when cooked, often increasing yield by up to 50%.
More portions from every bag means better food cost control—without needing to bulk out your dish. It’s a quiet revolution in menu margin management.
Unlike delicate chilled pasta, Vede’s frozen pasta holds its shape and texture post-cook, making it ideal for high-volume service, pre-plating, or plating à la minute.
2. Longer Shelf Life = Less Waste
Fresh-chilled pasta often comes with a 3–5 day shelf life. It demands immediate planning, fast turnaround, and unfortunately, it sometimes gets binned, especially if you still have some of the last delivery uncooked.
Vede’s IQF frozen pasta lasts up to 18 months in the freezer. That means no more racing against expiry dates, guessing your weekend covers, or throwing out stock. Just pull what you need, when you need it.
For kitchens balancing event work, seasonal traffic, or multiple service styles, this kind of shelf stability translates directly into profit retention.
3. No Minimum Orders = Ordering Freedom
Rigid supplier schedules and minimum volumes can be a nightmare—especially if you’re running rotating menus or unexpected event bookings.
Through our partnership with MOCO Food Services, Vede Pasta is available with:
- No forced weekly minimums
- Fast delivery across SEQ and Northern NSW
- Order flexibility for both small and large venues
Whether you’re topping up for a weekend service or ordering in bulk for a wedding season, we’ve got your back.
4. Fast Cook Time = Lower Labour Costs
Vede’s pasta goes straight from freezer to pot—no thawing, no prep, no sticking.
Most cuts cook in 2–4 minutes, meaning:
- Faster ticket turnaround
- Less time at the pass
- Less reliance on highly skilled labour
Your team can focus on plating, garnish, and finishing touches—rather than untangling clumped linguine.
Explore ideas in Top 10 Pasta Dishes Chefs Are Serving in 2025
5. Portion Control = Consistent Costing
Chilled pasta can clump and tear, making portions unpredictable. With IQF pasta, each strand or shape is individually frozen—so you measure exact portions with ease.
That means better consistency across the pass, fewer surprises on food cost reports, and more confident pricing on your menu.
6. Premium Shapes = Higher Menu Value
Visual appeal matters. When your pasta dish looks stunning, it commands more on the menu.
Vede’s range includes:
- Squid Ink Linguine (for seafood pairings)
- Pappardelle (ideal for braised ragu)
- Strascinate Nero (activated carbon, not squid ink)
- Mafaldine (ruffled and regal)
- Fogliette de Ulivo (olive leaf shape)
- Orecchiette and Cavatello (Southern Italian staples)
These aren’t commodity pastas—they’re conversation starters that elevate your menu and justify premium price points.
7. Made in Brisbane, HACCP Certified
Our pasta is made in our purpose-built, HACCP-certified facility in Coopers Plains. That means consistent quality, food safety, and full traceability—backed by a local team who understands the pressures of the Australian foodservice industry.
It also means you’re supporting local without compromise. Every batch is made fresh, frozen with care, and delivered efficiently through MOCO’s professional logistics network.
What Chefs Are Saying
“We’ve slashed prep time and waste with Vede. It’s a serious game-changer.”
— Executive Chef, Regional Restaurant Group
“This pasta holds beautifully for functions. No sticking, no breaking, no stress.”
— Head Chef, Events Venue, Brisbane
“The texture is exceptional. No one believes it’s frozen.”
— Group Exec Chef, Coastal Hotel Chain
Pasta That Pays for Itself
IQF frozen pasta from Vede delivers where it matters:
- Long shelf life
- Reliable portion control
- Faster service
- Less waste
- More profit per plate
In a climate where every margin counts, it’s a move that makes both culinary and commercial sense.
Let’s Talk Pasta Strategy
Want to see it in action? We’re happy to supply samples, suggest the right cuts for your menu, and help you get started.
📞 1300 466 626
🌐 www.vedepasta.com.au
How to Improve Plate Profit with IQF Frozen Fresh Pasta
In today’s hospitality climate, chefs are constantly being asked to do more with less. Whether you’re navigating tighter margins, unpredictable covers, or chronic staff shortages, it’s clear the back-of-house needs solutions that are fast, flexible, and financially smart.
That’s where IQF (Individually Quick Frozen) fresh pasta from Vede Pasta steps in. Made in Brisbane and frozen at -18°C for optimal performance, Vede’s frozen pasta isn’t just about artisan quality—it’s a cost-saving, yield-boosting, chef-friendly tool for modern kitchens.
Let’s explore the practical ways chefs are improving their plate profit by switching to Vede’s frozen fresh pasta—and why it’s quickly becoming the new standard in professional kitchens.
1. Higher Yield = Lower Cost Per Serve
One of the first things chefs notice with Vede Pasta is how far it goes. Our sourdough pasta naturally expands when cooked, often increasing yield by up to 50%.
More portions from every bag means better food cost control—without needing to bulk out your dish. It’s a quiet revolution in menu margin management.
Unlike delicate chilled pasta, Vede’s frozen pasta holds its shape and texture post-cook, making it ideal for high-volume service, pre-plating, or plating à la minute.
2. Longer Shelf Life = Less Waste
Fresh-chilled pasta often comes with a 3–5 day shelf life. It demands immediate planning, fast turnaround, and unfortunately, it sometimes gets binned.
Vede’s IQF frozen pasta lasts up to 18 months in the freezer. That means no more racing against expiry dates, guessing your weekend covers, or throwing out stock. Just pull what you need, when you need it.
For kitchens balancing event work, seasonal traffic, or multiple service styles, this kind of shelf stability translates directly into profit retention.
3. No Minimum Orders = Ordering Freedom
Rigid supplier schedules and minimum volumes can be a nightmare—especially if you’re running rotating menus or unexpected event bookings.
Through our partnership with MOCO Food Services, Vede Pasta is available with:
- No forced weekly minimums
- Fast delivery across SEQ and Northern NSW
- Order flexibility for both small and large venues
Whether you’re topping up for a weekend service or ordering in bulk for a wedding season, we’ve got your back.
4. Fast Cook Time = Lower Labour Costs
Vede’s pasta goes straight from freezer to pot—no thawing, no prep, no sticking.
Most cuts cook in 2–4 minutes, meaning:
- Faster ticket turnaround
- Less time at the pass
- Less reliance on highly skilled labour
Your team can focus on plating, garnish, and finishing touches—rather than untangling clumped linguine.
Explore ideas in Top 10 Pasta Dishes Chefs Are Serving in 2025
5. Portion Control = Consistent Costing
Chilled pasta can clump and tear, making portions unpredictable. With IQF pasta, each strand or shape is individually frozen—so you measure exact portions with ease.
That means better consistency across the pass, fewer surprises on food cost reports, and more confident pricing on your menu.
6. Premium Shapes = Higher Menu Value
Visual appeal matters. When your pasta dish looks stunning, it commands more on the menu.
Vede’s range includes:
- Squid Ink Linguine (for seafood pairings)
- Pappardelle (ideal for braised ragu)
- Strascinate Nero (activated carbon, not squid ink)
- Mafaldine (ruffled and regal)
- Fogliette de Ulivo (olive leaf shape)
- Orecchiette and Cavatello (Southern Italian staples)
These aren’t commodity pastas—they’re conversation starters that elevate your menu and justify premium price points.
7. Made in Brisbane, HACCP Certified
Our pasta is made in our purpose-built, HACCP-certified facility in Coopers Plains. That means consistent quality, food safety, and full traceability—backed by a local team who understands the pressures of the Australian foodservice industry.
It also means you’re supporting local without compromise. Every batch is made fresh, frozen with care, and delivered efficiently through MOCO’s professional logistics network.
What Chefs Are Saying
“We’ve slashed prep time and waste with Vede. It’s a serious game-changer.”
— Executive Chef, Regional Restaurant Group
“This pasta holds beautifully for functions. No sticking, no breaking, no stress.”
— Head Chef, Events Venue, Brisbane
“The texture is exceptional. No one believes it’s frozen.”
— Group Exec Chef, Coastal Hotel Chain
Pasta That Pays for Itself
IQF frozen pasta from Vede delivers where it matters:
- Long shelf life
- Reliable portion control
- Faster service
- Less waste
- More profit per plate
In a climate where every margin counts, it’s a move that makes both culinary and commercial sense.
Let’s Talk Pasta Strategy
Want to see it in action? We’re happy to supply samples, suggest the right cuts for your menu, and help you get started.
📞 1300 466 626 (MOCO)
🌐 www.vedepasta.com.au