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Episode 20: Rolf and Melissa Larson
How does a Kolache bakery concept with locations in a small college town successfully develop a wholesale distribution program currently serving more than 200 retail grocery stores? In this episode, first-time restaurant owners Rolf and Melissa Larson tell their story of how an idea and a family recipe became Kolache Rolf, a small counter-service bakery serving fresh Kolaches, coffee, and breakfast sandwiches.
Listen as they share what they learned through the process of concept development, initial opening, and the challenges of daily operations. Rolf and Melissa started distributing samples to grocers and soon were preparing products at their units for wholesale distribution, with daily delivery to keep up with growing retailer demand.
Now with a 5,000 sq. ft. production facility nearing completion, Rolf and Melissa are working on plans to expand retail grocer distribution, as well as grow their business via the restaurant, hotel, and health-care markets.
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By Chris Tripoli
4.6
1212 ratings
How does a Kolache bakery concept with locations in a small college town successfully develop a wholesale distribution program currently serving more than 200 retail grocery stores? In this episode, first-time restaurant owners Rolf and Melissa Larson tell their story of how an idea and a family recipe became Kolache Rolf, a small counter-service bakery serving fresh Kolaches, coffee, and breakfast sandwiches.
Listen as they share what they learned through the process of concept development, initial opening, and the challenges of daily operations. Rolf and Melissa started distributing samples to grocers and soon were preparing products at their units for wholesale distribution, with daily delivery to keep up with growing retailer demand.
Now with a 5,000 sq. ft. production facility nearing completion, Rolf and Melissa are working on plans to expand retail grocer distribution, as well as grow their business via the restaurant, hotel, and health-care markets.