Mediterranean Bakehouse raising dough in Arizona

Ron Sofranko, principal of Wexford-based Sofranko Advisory Group, which consults with restaurants and other food service operations, said he can’t imagine chasing such a far-flung expansion.“It’s very, very difficult to establish one facility across the country and have one facility here,” he said, noting the logistical challenges and low margins of the bread business. Partnering with family is key to making it work, he said. Yet, he also sees a very well-run operation in Pittsburgh. “There is a certain process that they’ve perfected,” he said.

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