After 10 years of running his own manufacturing plant, he sold it to diversify more towards cheese distribution instead of manufacturing recognizing that distribution was by far more profitable.

In distribution, my father found his area of expertise (niche). By accommodating the Italian Restaurant trade, he was able to establish a distribution area which would accommodate Italian restaurants, specialty foods restaurants which would demand special needs such as, custom blending in various Italian cheesed, pack size variations, private labeling-basically offering a customized service with full line distribution capabilities. More