{"id":2687,"date":"2013-07-12T03:58:19","date_gmt":"2013-07-12T08:58:19","guid":{"rendered":"http:\/\/www.partstown.com\/blog\/?p=2468"},"modified":"2024-10-18T15:54:54","modified_gmt":"2024-10-18T20:54:54","slug":"pasta-max-mcdonough-ga","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/pasta-max-mcdonough-ga","title":{"rendered":"Secret Ingredients &#8211; Pasta Max Cafe (McDonough, GA)"},"content":{"rendered":"<p>This week, we go south for Northern Italian: I spoke with Douglas Zitz, owner and chef at Pasta Max Cafe in McDonough, GA about his successes and philosophies.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastadoug.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-2470\" title=\"pastadoug\" src=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastadoug.png\" alt=\"\" width=\"148\" height=\"189\" \/><\/a><\/p>\n<p><strong>I know you&#8217;ve been at this for a while&#8211;tell me about how Pasta Max started.<br \/>\n<\/strong>It&#8217;s our 19th year. We opened up in a small location, about 50 seats. I graduated (from the) Culinary Institute of America in &#8217;83, and worked in restaurants &#8230; until I decided to open up my own here in Georgia.<\/p>\n<p>&nbsp;<\/p>\n<p>It&#8217;s Italian (food); all the pasta is made here on premises.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>At the time when you opened Pasta Max 19 years ago, the economy was in much healthier shape. Were there challenges in the beginning?<br \/>\n<\/strong>Yeah, it was challenging, just because it was the first time I actually had to run all aspects of the business. Before I was mainly just working as a chef or a sous chef in a restaurant. It was a little difficult at first, but gradually you get things organized, and I did well.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastamax.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-2471\" title=\"pastamax\" src=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastamax.jpg\" alt=\"\" width=\"211\" height=\"158\" \/><\/a><\/p>\n<p><strong>What was the first big lesson you learned as an owner?<\/strong><br \/>\nA lot of teamwork is real important.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Looking at the restaurant on a map, you&#8217;re positioned in a lovely little downtown area. Seems like a great location.<\/strong><br \/>\nYeah, it is. We&#8217;ve been at this location for six years. We&#8217;ve moved twice since we originally opened, but this is probably our best location so far.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>I&#8217;m assuming that the moves speak to growth and success?<\/strong><br \/>\nWe had to move for different reasons, but we really like this area down here. It&#8217;s historic looking; it&#8217;s really quaint. We&#8217;re doing better here than in other areas.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>What&#8217;s Pasta Max&#8217;s signature dish?<\/strong><br \/>\nOff our regular menu, I would say the agnolotti is pretty popular. It&#8217;s like a small round ravioli thing, stuffed with spinach, prosciutto, ricotta, parmigiana cheese &#8230; they come with three sauces: tomato, alfredo, and pesto sauce, so it kind of looks like the Italian flag. That&#8217;s pretty popular.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">\u00a0<a href=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastmax2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-2472\" title=\"pastmax2\" src=\"http:\/\/partstown.com\/about-us\/wp-content\/uploads\/2013\/07\/pastmax2.jpg\" alt=\"\" width=\"211\" height=\"158\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>We do a lot of seafood, especially on our daily specials. Fresh grouper, swordfish&#8211;all different kinds of seafood dishes, which are very popular with customers.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>We tracked you down through Facebook. Is social important to you?<\/strong><br \/>\nIt&#8217;s pretty important. We get a lot of input through it. We also do some advertising through a local guy in McDonough. He has his own page called <a href=\"https:\/\/www.facebook.com\/ilovemcdonough\" target=\"_blank\" rel=\"noopener\">I Love McDonough<\/a>; that works well for us.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Being in business for just shy of 20 years, Pasta Max seems to be in a great spot. What advice can you share for the aspiring restaurant owner?<\/strong><br \/>\nI would just say be prepared to work very hard. I think it&#8217;s very hard to tell everybody what to do, but to be successful, you have to get right in there and be one of the workers just like everybody else.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pasta Max Cafe<\/strong><br \/>\n50 Griffin Street<br \/>\nMcDonough, GA 30253-3122<br \/>\n770-320-9311<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>by\u00a0<a href=\"https:\/\/plus.google.com\/111598016712201329053?rel=author\">James VanOsdol<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week, we go south for Northern Italian: I spoke with Douglas Zitz, owner and chef at Pasta Max Cafe in McDonough, GA about his successes and philosophies. &nbsp; I know you&#8217;ve been at this for a while&#8211;tell me about how Pasta Max started. It&#8217;s our 19th year. We opened up in a small location, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[766,10,15,16],"tags":[247,249,250,251,167,256,260,183,261,264,265,268,269,214,270],"class_list":["post-2687","post","type-post","status-publish","format-standard","hentry","category-foodservice-profiles","category-foodservice-tips","category-restaurants","category-secret-ingredients","tag-chef","tag-culinary-institute-of-america","tag-doug-zitz","tag-douglas-zitz","tag-facebook","tag-georgia","tag-i-love-mcdonough","tag-independent-restaurant","tag-italian","tag-mcdonough","tag-northern-italian","tag-pasta","tag-pastamax-cafe","tag-restaurant","tag-sous-chef","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Parts Town interviews Pasta Max Cafe<\/title>\n<meta name=\"description\" content=\"Parts Town interviews Douglas Zitz of Pasta Max Cafe in McDonough, GA. 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