“Pão to Go is a franchise chain of drive-thru bakeries, which offers its consumers the convenience, practicality and comfort of purchasing basic and elaborate baked goods without the need to leave the car,” said executive director Conceição Vieira, who adds the company is in great national expansion with almost 15 new shops set to open in the coming months.
Drive-thru chain strikes deal to grow in Europe
Today, with 16 units in operation and more being developed, the Pão to Go bakery chain is on the verge of a new chapter – expansion to Europe and the US.
Earlier this year the company and its first master franchisee Roberto Tambone hatched a plan to take the innovative drive-thru bakery concept across the Atlantic.
“We have an ambitious plan, to start in Portugal, then Spain and to continue growing in accordance with the market opportunities. It is very important to establish ourselves first in Portugal as a strong brand, offering quality and comfort,” said Tambone.
The launch of the first unit in Europe is scheduled for November or early December in Porto. The first unit will be a Pão to Go Multi, which is a format that marries the drive-thru concept with a street bakery. It will be followed by a second (drive-thru) unit in Matosinhos. The company is planning to introduce four store formats in Europe: Pão to Go Multi, Pão to Go Drive, Pão to Go Kiosk and Pão to Go Padaria (bakery).
Tambone added that advance negotiations are underway with Panike, the largest Portuguese company specializing in production and marketing of deep-frozen bakery and pastry products, on partnering in the area of bakery products, snacks and certain sweets.
“We will also have a partnership with [Brazilian bakery industry] JotaPan for several products such as Pão Delicia (a typical bread from Bahia), brigadeiros (Brazilian delicacy) and other produts from Brazil,” Tambone said.
Pão to Go celebrates deal to launch in Miami in February 2017
Just last week, Pão to Go announced the entry of Argentine investors - three master franchisees acting together – who will take the name and concept to the US, disembarking first in Miami. The troika includes Pedro Ignacio Magarinos, who owns a cooking school in the US, and Gastón Moresco and Hernán Alejandro Gagliardi, both entrepreneurs in Argentina.
The US launch is expected to take place no earlier than February 2017. “It is a great opportunity for both sides. For the brand, taking our idea to another country is something exceptional. For entrepreneurs, it is a chance to work with something innovative and quite profitable,” said Tom Ricetti, CEO and founder of Pão to Go.
Initially, investors will open a unit, which will be used as a concept store where they will make all the tests until it reaches the equilibrium point. “Once we open, we will present the business operation - adapted to local realities – to 15 Brazilians who have expressed interest to become sub franchisees in the state of Florida,” added Vieira.
In Brazil, Pão to Go has benefited from its daring entry into a niche market with no direct competitors to speak of, especially taking into account the franchising aspect of the business.
“We are audacious, we are building a support base for our franchisees and we aim to reach 1,000 stores in 10 years’ time,” explained Vieira, adding that innovation and practicality are the cornerstones of the Pão to Go philosophy.