01
Profit
Know your numbers.
Margins, prime costs, pricing, revenue, labor and the economics underneath the operation.
Operator. Entrepreneur. President, Retail Bakers of America.
Building Better Food Businesses.
Real-world lessons on growth, operations, people and profitability from someone doing the work every day.
“Anthony is LEGIT! The best in the game.”
Austin Cohen, Entrepreneur
Owner
Henri's Bakery & Deli
Owner
Galla's Pizza
President
Retail Bakers of America
Honoree
Inc. 5000
Great food isn't enough.
Most people get into the food business because they love the product. They love baking. They love cooking. They love hospitality.
Then suddenly they're managing payroll, labor percentages, managers, inventory, leases, systems, culture, expansion and a P&L. That's where the business gets hard.
Anthony's work and writing explore the part of the food business that doesn't fit on the menu: how do you turn a great product into a great business?
Read Anthony's latest ideas
He didn't grow up wanting to be a baker. He grew up around a family business.
Anthony came from a background in medical-device sales and sales management before acquiring his family's nearly century-old Atlanta institution, Henri's Bakery & Deli, in 2016.
Since then, he has helped transform Henri's into a growing multi-location operation while protecting the traditions that made the brand special in the first place. Today he operates Henri's Bakery & Deli and Galla's Pizza and serves as President of the Retail Bakers of America.
Is growth producing more profit — or simply more complexity?
The Business Behind The Food
02
People
Build a business that doesn't depend entirely on you.
Hiring, leadership, general managers, accountability and culture.
03
Operations
Consistency is the product.
Systems, execution, customer experience, process and operational discipline.
04
Growth
A second location isn't automatically progress.
Expansion, multi-unit operations, new revenue streams, acquisitions and knowing when growth actually makes sense.
Featured point of view
Everybody Wants a Second Location.
But a second location multiplies everything — your revenue opportunities and your problems. Before signing another lease, you need to know whether you've actually built a business that can be replicated.
Read: Before you open location #2Insights
View allGrowth — Coming soon
Before You Open Location #2
A second location multiplies everything — your revenue opportunities and your problems.
Profit — Coming soon
Prime Cost Is the Scoreboard
Why food and labor together tell you more than any other number in the business.
People — Coming soon
Building Managers Who Can Actually Run It
The difference between a shift leader and someone who owns the outcome.
Operations — Coming soon
Consistency Is the Product
Customers don't come back for your best day. They come back for your average day.
Put an operator on the stage.
Anthony speaks to bakery owners, restaurant operators and entrepreneurs about the lessons learned growing family-owned food businesses in the real world.
Book Anthony to speakThe Second Location Problem
What every owner should understand before expanding.
The Business of Baking
Turning your passion for the product into a sustainable company.
Consistency Is the Product
How systems, people and experience create scalable restaurant brands.
Stop Managing From the P&L
The numbers and operating metrics owners should actually be watching.
In The Industry
Bake Magazine
RBA Names Anthony DiNardo Board President
2025
Retail Bakers of America
Anthony DiNardo elected President of the RBA
2025
Inc. 5000
Henri's Bakery & Deli named an Inc. 5000 honoree with 73% three-year growth
2025
Running a food business and wrestling with what's next?
Anthony occasionally works directly with operators around growth, expansion, operations and improving the economics of the business. We're currently building what's next.
Tell Anthony what you're working on