The Ravioli King Of Brooklyn Making Nearly $2 Million Per Year | Small Business
Why It Matters
Artisanal producers like Queen & Ravioli demonstrate that heritage craftsmanship can still generate multi‑million revenues, but escalating costs and labor scarcity make their survival a bellwether for the broader small‑business food sector.
Key Takeaways
- •Antique 1909 pasta press still runs daily, unique nationwide.
- •Family-owned Queen & Ravioli generates nearly $2 million annually.
- •Handcrafted ravioli relies on labor-intensive, low‑automation processes to maintain quality.
- •Wholesale accounts dominate sales, retail only 25% of revenue.
- •Rising ingredient costs and labor shortages threaten small‑scale producers.
Summary
The video profiles Queen & Ravioli, a Brooklyn family‑run pasta shop founded in 1972, now pulling close to $2 million in annual revenue. Owner‑manager George Joseph Switzer III highlights the shop’s hallmark: a 1909 Manhattan‑made pasta press that remains the only one of its kind in daily use across the United States.
Production is intensely hands‑on. The shop consumes 10,000 lb of flour each week, runs multiple decades‑old mixers, a 1909 press, and a 60‑year‑old crepe machine, and manually packs up to 2,000 boxes of ravioli daily. Labor, utilities and insurance are the biggest cost drivers, while wholesale accounts account for roughly 75% of sales, leaving retail at a modest 25%.
Switzer notes that the business survives by preserving quality—smooth dough, no air pockets, and zero waste—and by leveraging long‑tenured staff, some with nearly 30 years of experience. He also points out that customers may be eating his ravioli under another brand’s label, underscoring the hidden reach of artisanal producers.
The story illustrates the fragile niche occupied by small‑scale food manufacturers: high capital costs for specialized equipment, mounting ingredient prices, and a shrinking labor pool threaten their viability. Yet their commitment to craftsmanship offers a distinct market edge that mass producers cannot easily replicate, making preservation of such operations vital for culinary diversity and local economies.
Comments
Want to join the conversation?
Loading comments...