Rigatoni’s halves estate less than three months after brand overhaul
The group announced last week that its kitchen at the Exhibition food hall in the city centre had closed in order to allow the team to focus on its two remaining restaurants in Altrincham and Ancoats.
It follows the closure of Rigatoni’s site on Stanley Square in Sale last month, which was attributed to the ongoing financial challenges facing the industry.
A statement provided to Manchester Evening News at the time said: “It is with a genuinely heavy heart that we announce the closure of our restaurant in Sale with immediate effect. We want to express our deepest gratitude for your support in Sale since 2022. This decision, we hope you will understand, was not an easy one.
“It is no secret that the hospitality industry, like many others, has faced huge challenges in recent times. Sadly, specifically in Sale and despite our best efforts, we haven't been able to navigate our way through those financial challenges.”
The two closures mean that Rigatoni’s has halved its estate within less than three months of the brand launching.
The group, which was founded in 2015 by Michael and Alex de Martiis, originally traded as Sugo Pasta, but changed its name to Sud (meaning 'south' in Italian) in February last year following a challenge from a rival business.
Then in December, the founders announced they would close the four restaurants they ran under the Sud brand and relaunch them in the new year under the name Rigatoni’s, which was positioned as being a more broadly affordable pasta concept.
“Change has been a regular thing for us recently - that stops with Rigatoni’s,” said Alex de Martiis at the time.
“We want to build a sustainable business that allows us to serve the customers in our communities for years to come.”
In a social media post confirming the Exhibition closure, Rigatoni’s said: “It’s with a heavy heart that we need to tell you folks that we’ve closed our kitchen [at Exhibition] in the city centre.
“We’ve thoroughly enjoyed our time there, but have come to realise that our Altrincham and Ancoats restaurants need our complete focus and attention with the recent launch of Rigatoni’s.
“Unfortunately, in this regard our Exhibition kitchen has stretched us too thin meaning we’re not able to give it the all that we and they require.”
Rigatoni’s menu specialises in bowls of house-made rigatoni that is extruded fresh daily at each site and served with the likes of white beans, garlic, fresh chilli and parmesan; brown crab, vodka sauce and tarragon; and nduja meatballs in amatriciana.
