Pasta by Hudson Net Worth and Shark Tank Update – After Shark Tank

Restaurateur Brandon Fay founded Pasta by Hudson to bring fast high quality made to order Italian food to busy urban commuters. His experience working in iconic NYC kitchens showed him that perfectly cooked fresh pasta shouldn’t require a sit down dining experience.

Before launching his brand Brandon Fay recognized a gap in the culinary market. Delicious authentic Italian food and freshly made pasta were traditionally locked behind formal time consuming restaurants. For busy city dwellers, the only available Italian alternatives were low quality pre-made fast food.

Fay wanted to solve this problem by creating a concept that married the speed of fast food with the uncompromising quality of a high end restaurant. He opened his first location in an underground transit hub. This allowed customers to walk up and customize their pasta bowls with fresh noodles and made from scratch sauces served into containers.

Brandon Fay brought his energy to Shark Tank in Season 11 asking the Sharks for a $150,000 investment in exchange for 10% equity. He brought samples for the Sharks to try, and the food was a hit. Barbara Corcoran declared his mozzarella stuffed meatballs to be the best she had ever tasted.

Mark Cuban and Lori Greiner saw potential in the concept. While Cuban visioned the brand shifting to a delivery only or satellite kitchen model. Greiner supported the core concept. Cuban agreed to invest $100,000 for 20% equity and Greiner invested $50,000 for 10% equity. Giving Fay exactly what he asked for.

After Fay’s episode aired in March 2020 the COVID 19 pandemic hit and forced his underground transit hub location to close. Despite the shutdown, he pivoted to delivery. He later relocated the restaurant above ground to the Chelsea neighborhood of Manhattan. Expanding his menu to include pizzas, beer and wine. He opened a sister location called The Perry Club in the West Village which features two speakeasy style rooms for parties and dining.

The deal with the Sharks never officially closed after the taping. But Fay pushed the company forward on his own. He even partnered with NuMarket to crowd fund support and launch nationwide shipping for his famous stuffed meatballs. Today, Pasta by Hudson and its sister operations bring in annual revenues. Estimated between $3 million and $4 million. With the business boasting a valuation of $1.5 million to $2 million.

Pasta by Hudson Net Worth

Brandon Fay asked for a $150,000 investment in exchange for 10% equity in his company. This meant he valued his company at $1.5 million. He made a deal with Lori and Mark for $150,000 in exchange for 30% of his company, with Lori investing $50,000 for 10% and Mark contributing $100,000 for 20%. This new deal valued his company at $500,000. After the show aired, Pasta by Hudson saw a big increase in website traffic, sales, and social media exposure. With an estimated 10% yearly growth rate (typical business growth), the current net worth of Pasta by Hudson is about $732,000.

Did The Pasta by Hudson Get a Deal on Shark Tank?

Yes, Brandon Fay secured a deal on Shark Tank for his fresh pasta brand Pasta by Hudson. He asked for $150,000 for a 10% equity stake. But negotiated a partnership with Mark Cuban and Lori Greiner for $150,000 in exchange for 30% equity.

The Sharks were impressed with the taste. Barbara Corcoran called his mozzarella stuffed cheesy meatballs “the best meatballs I’ve ever had,” and Mark Cuban was equally enthusiastic. Cuban noted that half of the company’s business was coming through delivery. Highlighting that a delivery only or “ghost kitchen” model is a profitable direction for fast casual dining. Despite operating out of a tiny 390 square foot footprint the company had impressive sales numbers.

Barbara loved the food but didn’t want to invest in the brick and mortar restaurant. She offered $150,000 for a 50% stake in a newly created frozen meatball business. Mark Cuban visioned a digital delivery centric business. He offered $100,000 for 20% equity. Lori Greiner wanted to partner with Cuban. She offered to contribute $50,000 for 10% equity. Brandon agreed to their combined offer of $150,000 for 30% equity total with Cuban taking 20% and Greiner taking 10%.

Although he loved the concept, Daymond had to bow out due to a personal health constraint that prevented him from sampling the food. Kevin liked the business model but objected to the idea of franchising. He felt the brand’s profit margins were too low at the time. To support a scalable franchise and dropped out.

Though Brandon accepted the proposal on TV the Pasta by Hudson deal with Mark and Lori never closed. After the episode was recorded which aired right as the COVID-19 pandemic hit. NYC went into lockdown and impacted the restaurant industry. Brandon adapted to a delivery only model and the company remains in business operating in New York.

Pasta by Hudson Shark Tank Deal Table

Shark(s) name	Offer & Demand	$150,000 for 30% equity(10% for Lori)	Accepted?
Barbara Corcoran	150,000 for 50% equity in a new online meatball business only	N/A	N/A
Lori Greiner	$150,000 for 30% equity(10% for lori)	N/A	Yes
Kevin O’Leary	Out	N/A	N/A
Daymond John	Out	N/A	N/A
Mark Cuban	$150,000 for 30% equity(20% for mark)	N/A	Yes

Founders’ Backstory

Pasta by Hudson is a fresh pasta bar and restaurant concept founded by Brandon Fay. He created the business to bring high quality made from scratch Italian food to busy on the go customers at an affordable price and in record time.

The sole founder and president of Pasta by Hudson is Brandon Fay. Fay is an experienced NYC restaurateur and TV chef. Before launching Pasta by Hudson he spent 18 years as the managing director of The Trattoria Dell’Arte, one of the city’s most successful Italian restaurants. He also hosted his own Sunday cooking segment, “Cooking with Brandon,” on CBS New York from 2014 to 2019.

The inspiration behind Pasta by Hudson came from a family trip to Italy. While visiting a tiny hole in the wall pasta shop in Venice. Fay waited in a long line to buy fresh pasta that was served in Chinese take out containers. He noticed how much his infant daughter Hudson enjoyed the food. He was captivated by how simple, mess free and delicious the concept was.

Fay realized that New York City had a demand for genuine Italian comfort food but it wasn’t available as “fast food”. He wanted to eliminate the wait times of traditional sit down Italian restaurants without compromising the quality of the handmade pasta. He named the restaurant Pasta by Hudson in honor of his daughter.

Pasta by Hudson Shark Tank Pitch

Brandon Fay burst into the Shark Tank with a magnetic energy that caught the attention of the investors. He wasted no time establishing his authority in the food industry. Having spent 18 years managing a successful Italian restaurant in New York City. Fay introduced the Sharks to his original 390 square foot quick serve location in New York’s Columbus Circle transit hall. He then passed around signature dishes for the Sharks to taste. With his cheesy stuffed meatballs becoming the highlight of the segment.

Fay highlighted that authentic high quality Italian food requires long formal sit down dinners or involves cooking from scratch at home. Which doesn’t fit the fast paced lifestyle of modern city dwellers. People looking for quick dining options often had to compromise on quality. Settling for mass produced low tier fast food. When consumers wanted to eat fresh pasta they had to deal with the inconveniences of prep time long restaurant waits or crowded seating environments in metropolitan transit and business hubs.

Pasta by Hudson applies an approach to fresh pasta. Everything is handcrafted from scratch on site. Providing the quality of a sit down Italian restaurant in a convenient quick service format. The dining experience is customizable. Customers choose one of six pasta shapes, one of six homemade sauces and their preferred add-ins such as meatballs. The meals are cooked on the spot and served in eco-friendly to-go containers. Allowing busy patrons to receive hearty slow cooked Italian food in a matter of minutes.

The revenue model is anchored by a high turnover quick service restaurant concept with an affordable price point. Meals cost between $9 and $13. To diversify income the business also sells uncooked fresh pasta by the pound togo. During the pandemic, the business adapted to a delivery first model and introduced catering options. They now also offer national shipping for specialty items like their stuffed meatballs. Fay aimed to scale the concept through satellite kitchens to keep physical overhead low while expanding market reach.

Shark Questions, Negotiations, Discussion & Reactions

Brandon brought in pasta and meatball samples. The Sharks loved the food, with Barbara Corcoran and Mark Cuban declaring the meatballs to be the best they’d ever eaten. Key questions from the Sharks focused on scalability, the physical footprint and future business models. 

Mark Cuban focused on the delivery only potential. Suggested operating satellite kitchens instead of full sized expensive quick service restaurants. Sharks questioned how such small real estate produced high sales. Brandon shared that they were doing $590,000 a year to date in their tiny Turnstyle Underground Market location. Daymond John and Kevin O’Leary asked about scaling. Kevin believed the business was too early in its lifecycle to franchise.

Three sharks made offers. Barbara Corcoran made an early offer but proposed splitting off the meatball recipe. $150,000 for 50% of a newly created frozen meatball business. Mark Cuban & Lori Greiner teamed up. Mark offered $100,000 for 20% and Lori offered $50,000 for 10%, giving them a combined 30% equity for $150,000. Brandon accepted the joint deal from Mark and Lori.

The pitch was well received, with Sharks celebrating before Brandon had even given his formal acceptance. The aftermath was affected by external circumstances. 

The episode aired in early 2020 right before the COVID 19 lockdowns. Which devastated the NYC foot traffic restaurant market. Brandon had to pivot to delivery and donations to keep the business afloat. While the deal closed on television it was later reported that the transaction with Mark and Lori was never finalized. Brandon navigated the crisis by opening a second location in Chelsea. Expanding his menu and generating over $800k in revenue by 2021. The brand expanded its reach to nationwide meatball shipping.

Why Some Sharks Said No

Kevin O’Leary saw potential in the food but was hesitant about the scalability of a fresh pasta bar. He pointed out that taking a single location, labor intensive fresh pasta restaurant. Turning it into a franchise would require highly reliable quality control and a much higher profit margin. O’Leary felt that the business was too early in its development to be franchised without considerable growing pains.

Barbara Corcoran recognized the appeal of the food, even calling his stuffed meatball the best she had ever tasted! She was not interested in the brick and mortar restaurant side of the business. She felt the operational costs and challenges of running a fast casual Italian eatery were too high. She wanted to focus on launching an online e-commerce business selling his meatballs.

Daymond John stated that he believed the concept was a brilliant idea. Due to his own personal dietary and health concerns. He could not taste or evaluate the food. Without being able to consume the product to validate its value and considering the highly competitive. Crowded by the Italian food landscape in New York City, he decided to drop out.

Mark Cuban liked the product but expressed concerns about traditional high overhead quick service restaurant operations. He believed the most profitable and scalable marketing and sales strategy would be to abandon the expensive brick and mortar foot traffic model. Cuban pushed for a “ghost kitchen” or delivery only model to reach digital consumers and maximize ROI.

Because of these concerns over scaling a single location. The Sharks were very particular about where they saw value. Barbara tried to isolate the meatball concept. While Mark Cuban and Lori Greiner teamed up to offer $150,000 for 30% combined equity, focusing on a delivery and digital first model.

Because Cuban and Greiner jumped up to celebrate and shake hands. Before Fay had agreed to the terms the deal never  closed after the show. Fay pivoted the brand on his own, moving to a Chelsea location and establishing The Perry Club.

Where To Buy Pasta by Hudson Products and Product Features

Pasta by Hudson was founded by Brandon Fay. The concept centered on a customizable Italian menu. Customers built their own meals using a three-step formula:

1. Pasta Choice: Choose from a variety of fresh, daily made shapes like bucatini, rigatoni, or campanelle.
2. Sauce Choice: Select from classic house made options like Pomodoro, Alfredo, and A la Vodka.
3. Add-Ins & Extras: Complete the dish with extra proteins, vegetables or the star attraction of a mozzarella stuffed meatball.

The brand’s standout feature was its savory meatballs stuffed with “fresh mootz”, which were tasted and praised by the Sharks. The dishes were served in Chinese style take out containers. Bridging the gap between high quality fresh Italian food and convenient fast food packaging.

During their pitch on season 11 of Shark Tank, Fay demonstrated the concept by serving the Sharks custom pasta dishes and the famous cheesy meatballs. The demonstration showed how the bar could churn out Italian food in a matter of minutes. This performance resulted in a deal with Sharks Lori Greiner and Mark Cuban. Who invested in the company to help it expand into delivery and satellite kitchens.

The original Pasta by Hudson locations including its notable Columbus Circle and Chelsea spots have permanently closed. Brandon Fay shifted his focus to a sister concept and dining spot located in the West Village called The Perry Club. The menu there features classic Italian appetizers, pizzas and house made pasta dishes. The company’s original website has been redirected to other domains. But they have offered nationwide shipping for their signature meatballs and catering through Pasta By Hudson x NuMarket campaigns.

Delivery was available through Pasta by Hudson, Chelsea on Seamless and Grubhub but active status hinged on local restaurant operations. Custom pasta plates started around $12 with pre-selected Hudson’s Faves like Bucatini Pomodoro with a cheesy meatball retailing around $16.

What Happened To Pasta by Hudson After Shark Tank?

After appearing on Shark Tank in March 2020, founder Brandon Fay faced the ultimate setback. The COVID 19 pandemic hit New York City. Forcing his underground Columbus Circle location to close. Despite the initial blow Fay pivoted to delivery. Opened new locations in Chelsea and later established the sister speakeasy The Perry Club to keep the business active. The journey of Pasta by Hudson following its televised pitch is a story of resilience, adaptation and shifts in operations. 

In March 2020, founder Brandon Fay pitched his fresh pasta concept. Striking a deal for $150,000 with Mark Cuban and Lori Greiner. Despite the handshake on national television the official legal deal between Fay and the Sharks never closed. The episode aired on the exact day New York City went into lockdown. Because of the traffic drop his Turnstyle Underground Market location was forced to shut its doors permanently.

To survive Fay and his team began making meal kits which even included toilet paper and eggs. And preparing meals for frontline nurses and hospital staff. Despite the hurdles the brand stayed afloat by focusing on digital delivery and its pivot in strategy. Between the new delivery focus and his outreach, the business generated upwards of $800,000 by 2021.

In November 2020, Fay successfully opened a new Pasta by Hudson on 7th Avenue in Chelsea, an outdoor café. In 2021 Fay expanded his hospitality portfolio by opening a sit down restaurant and private event space in the West Village called The Perry Club. This venue serves pasta alongside pizza, seafood and features speakeasy style rooms. By mid 2023 the brand was flourishing with reports of their annual revenue hitting the $3 to $4 million range.

Seeking to grow their consumer footprint, Pasta by Hudson partnered with NuMarket to crowd fund Fay’s expansion and launch nationwide shipping for their cheesy meatballs. While the dedicated Pasta by Hudson storefront is closed. The brand’s recipes and concepts remain active. Fay transitioned the dining and event operations to focus on The Perry Club. Where fans can still experience their famous fresh pasta. Host private parties and attend pizza making events.

Conclusion

In March 2020 founder Brandon Fay appeared on Shark Tank seeking $150,000 for 10% equity. He secured a deal with Mark Cuban 20% for $100,000 and Lori Greiner 10% for $50,000. The television exposure was a double edged sword. The pitch aired on the exact day New York City went into lockdown. Although the deal did not close, the publicity and Lori Greiner’s ongoing encouragement helped the business survive through community outreach. Catering and launching a delivery service.

While the original Pasta by Hudson kiosk on 8th Avenue is now listed as closed. The business has reinvented itself. The core culinary team pivoted to The Perry Club, a West Village speakeasy style spot that features live comedy. boozy brunch events, pizza making classes and their signature Shark Tank featured cheesy meatballs. Pasta by Hudson has also embraced direct to consumer models. Using funding platforms like NuMarket to offer rewards, fund their operations and begin shipping their frozen meatballs nationwide.