I worked at LC during this time, and the amount of prep for the launch was intense. They promoted it as the biggest product they had ever introduced. We had to attend special training sessions to learn how to prepare, cook, and package the spaghetti. The sauce (which wasn’t made in stores) and pasta were placed in a long divided pan with…
I worked at LC during this time, and the amount of prep for the launch was intense. They promoted it as the biggest product they had ever introduced. We had to attend special training sessions to learn how to prepare, cook, and package the spaghetti. The sauce (which wasn’t made in stores) and pasta were placed in a long divided pan with water at the bottom, keeping the sauce and noodles separate. They were covered and sent through the oven on the conveyor, just like the pizza. If I remember correctly, the sauce was placed in buckets at the bottom, with a divider keeping the pasta on top. Customers would combine them at home. It sold well initially but eventually tapered off. Personally, I never thought it tasted amazing.
I was really curious about how they were made. Especially if was existing equipment of they brought something new in. That pan sounds really interesting and I am wondering how well is sealed? How deep it was? Thanks for this comment, just makes me have so many more questions.
Some more clarity around the pans. The long pan with the water on the bottom had two smaller pans that sat inside it. One for the pasta and a black nonstick pan for the sauce.
The pans were totally custom for this product and the lids just sort of sat on top over hanging around the edges. There was a slot on the short side that allowed us to pull them out of the oven with the same tool that we used to pull out the pizza pans. The more I think about, we may have added the ground beef to the sauce during prep.
I worked at LC during this time, and the amount of prep for the launch was intense. They promoted it as the biggest product they had ever introduced. We had to attend special training sessions to learn how to prepare, cook, and package the spaghetti. The sauce (which wasn’t made in stores) and pasta were placed in a long divided pan with water at the bottom, keeping the sauce and noodles separate. They were covered and sent through the oven on the conveyor, just like the pizza. If I remember correctly, the sauce was placed in buckets at the bottom, with a divider keeping the pasta on top. Customers would combine them at home. It sold well initially but eventually tapered off. Personally, I never thought it tasted amazing.
I was really curious about how they were made. Especially if was existing equipment of they brought something new in. That pan sounds really interesting and I am wondering how well is sealed? How deep it was? Thanks for this comment, just makes me have so many more questions.
Some more clarity around the pans. The long pan with the water on the bottom had two smaller pans that sat inside it. One for the pasta and a black nonstick pan for the sauce.
The pans were totally custom for this product and the lids just sort of sat on top over hanging around the edges. There was a slot on the short side that allowed us to pull them out of the oven with the same tool that we used to pull out the pizza pans. The more I think about, we may have added the ground beef to the sauce during prep.