PATSA PANAS

WITH AN ARRAY OF SCRUMPTIOUS ASTA DISHES PACKED WITH MALAYSIAN FLAVOURS, PASTA PANAS IS NO STRANGER TO LOCAL FOODIES

Apart from serving a variety of localised pastas, the brand comes with an inspiring success story. Coming from humble beginnings, Pasta Panas was started by co-founders Amiesh Remmy (left) and Sharawy

Iqbal (right) at a tiny rented stall in a mamak restaurant in Subang Jaya back in 2016. Within six months of its operations, the small stall was overwhelmed with a crowd larger than its capacity, and thanks to the high demand, the duo expanded the business by opening a number of stalls nationwide over the past seven years. From a twosome workforce back in 2016, the stall business has evolved into a food and beverage chain with over 25 outlets around the country.

How did Pasta Panas come about?

It all started as a side hustle to generate extra income for my partners and I. That’s when we started to garner a rather large fanbase. Fast forward to 2019, we finally took the plunge and opened our first stand-alone restaurant in USJ 8, and the rest is history. As of today, we’re already on our way to open our twenty-fifth outlet!

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With success, there are its ups and downs that make the journey towards achieving our goals more beautiful and memorable. I’m very proud and eternally grateful to the Pasta Panas family for making the impossible possible. Aside from that, I am really happy that Pasta Panas has has turned into a full-fledged company and franchise where my team and I can feel at home. A place where they can learn new skills and discover their hidden potentials.

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Trust me I’ve heard so many negative responses. I’ve had people telling me that no one eats pasta that much for me to turn it into a fast food chain, and I’ve heard plenty more trying to convince me not to go down the F&B rabbit hole. What I’ve learned from all the naysayers is to just go for it. If your heart says do it, you do it! Weigh your pros and cons carefully, then work towards the things that will make it work. Forget all the white noise and focus on your plans̶ just trust the process.

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I would definitely focus more on building a strong team first. With a team that is driven and has the A game factor in them, restaurant expansions and progress would’ve been easier. I would also focus on building a great and sturdy team dynamic. With a great team comes great outcomes.

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Technological advancements. With today’s generation that’s so tech savvy, it gives me hope that all the data entry process as well as the cooking process can all be done with technology in the near future. This will result in a more structured and centralised system which gives little room for errors. With rapid advancements, I am excited to see what other new technologies can do for us.