Step into Episode 212 of On The Delo as Delo sits down with Rudy and his son Thomas, the father–son team behind Strictly From Scratch, a 31‑year bakery that quietly supplies breads and pastries to hospitals, hotels, airlines, and big‑box retailers across the country. From New York City nightclubs and an Acapulco sabbatical to relaunching a bakery in Arizona in 1995, Rudy walks through how a career in nightlife turned into building one of the largest behind‑the‑scenes bakery operations in the United States. You’ll hear how Strictly From Scratch grew from a small Tucson bakery into an 85,000‑square‑foot facility (with another 20,000 on the way) that sends three to ten truckloads at a time to major brands, while still delivering fresh bread six days a week to local restaurants and hotels around Phoenix. Thomas shares how a global food safety initiative pulled him away from a nursing path and into the business, where he became an ISO auditor, built HACCP programs, and now leads the quality systems that make it possible to serve clients like Walmart, Costco, airlines, hospitals, and hospitality groups without compromising safety or consistency. The conversation also dives into what operators are feeling right now—ingredient inflation, FDA changes like new red food coloring rules that suddenly spike the cost of something as simple as raspberry filling, and the pressure to manage margins without constantly hammering customers with price increases. Delo and his guests unpack how scale, dual commercial and local channels, and a focus on doing what’s right for long‑term customers and employees helped them navigate COVID without major layoffs, all while investing millions in new automation and capacity. If you’re in hospitality, foodservice, insurance, or just curious about the unseen companies that keep airlines, hospitals, and restaurants stocked every day, this episode gives you a rare look at “the biggest company nobody’s heard of” and the mindset it takes to build a durable family business from scratch. Chapter Guide (Timestamps): (0:00 - 4:50) Intro, “Risky Business” liquor‑liability book, and meeting Rudy & Thomas (4:51 - 10:10) New York nightclubs, Acapulco sabbatical, Tucson bar & grill, and the birth of Strictly From Scratch (10:11 - 15:00) Selling to a Chicago restaurant group, non‑compete, and relaunching Strictly From Scratch in 1995 (15:01 - 22:30) Thomas joins the business, global food safety initiative, ISO audits, HACCP, and quality systems buildout (22:31 - 30:30) Big‑box retailers, airline accounts, Michael Lewis Company, and becoming a top bakery supplier in the U.S. (30:31 - 37:30) Local foodservice routes, Cold Beers & Cheeseburgers, hospitals, hotels, and being “the biggest company nobody’s heard of” (37:31 - 44:30) Ingredient inflation, FDA red‑dye changes, managing margins, and operating through COVID without major layoffs (44:31 - 50:30) Expansion plans, artisan line with partners like Noble, capital investments, and succession from Rudy to Thomas and the long‑term team (50:31 - End) Morning rituals, family life, liquor liability in Arizona, and closing thoughts on passion, work, and knowing when to pass the torch 👉 If this behind‑the‑scenes look at a family‑run bakery that powers airlines, hospitals, and local restaurants resonates with you, hit Subscribe for more conversations on hospitality, risk, and real‑world business building. 🥖 Learn More About Strictly From Scratch https://sfscratch.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com 📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025
