The longtime West Island Italian institution Pastamore is closing its Dollard-des-Ormeaux dining room, but owner Vincenzo Curro and his son, Gianluca, confirmed the brand will pivot to a direct-to-consumer online retail model. After more than 30 years in the industry, Curro is retiring from restaurant operations to prioritize his health, while the family retains the Canadian trademark for the business.
Why are independent restaurants shifting to e-commerce?
The transition at Pastamore reflects a broader industry trend where restaurateurs move away from high-overhead physical spaces toward specialized retail. According to Vincenzo Curro, the decision to retire was driven by the grueling demands of the restaurant industry, where he often worked 100-hour weeks during the pandemic to maintain viability. By moving to an online model, the family avoids the rising food and labour costs that currently challenge traditional brick-and-mortar establishments, as noted by industry analysts who track the shift toward “ghost” operations and direct-to-consumer food sales.
Pastamore began in 1981 at the Marché de l’Ouest. When the business moved to its standalone Dollard-des-Ormeaux location in 2017—a move that cost $1.2 million—roughly 90 per cent of its customer base followed, proving the strength of the brand’s loyalty.
What happens to the Pastamore legacy?
The Pastamore name will continue under the Curro family, who intend to sell their signature fresh pasta and sauces through a new digital platform. Gianluca Curro stated that the family holds the trademark for the brand across Canada and plans to eventually expand sales beyond the Montreal market. While a new operator is expected to take over the physical restaurant space in Dollard-des-Ormeaux, the original owners are effectively decoupling their identity from the storefront to focus on their shelf-stable and fresh-packaged food products.
Comparison: Restaurant vs. Retail Model
| Feature | Pastamore Restaurant | Pastamore Online |
|---|---|---|
| Primary Cost | Labour & Rent | Logistics & Fulfillment |
| Operational Hours | Service-dependent | Scalable/Automated |
Frequently Asked Questions
- Is Pastamore going out of business? No. While the dining room is closing, the family is transitioning to an online sales model for their pasta and sauces.
- Why is the owner closing the restaurant? Vincenzo Curro stated he is retiring to improve his health after decades of managing the intense demands of the restaurant industry.
- Will the brand remain the same? Yes, the Curro family retains the Pastamore trademark and plans to maintain the brand’s identity while expanding its reach across Canada.
If you are considering a pivot to online sales, prioritize your brand’s core product—the one item your customers return for repeatedly. As the Curros demonstrated, maintaining your trademark and customer list is more valuable than keeping a high-rent physical location.
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