“We’re not going any farther because it is hard to manage such a business remotely. If do, we’ll run intro supply and logistics problems,” says Dorel Goia, known as the majority owner of construction materials manufacturer Teraplast.
La Casa restaurants are located in office buildings, while bakeries operate in street front spaces. Out of the 46 stores, 11 are restaurants and the rest are retail bakeries, which sell bread, pastry and confectionery products. The businessman says the La Casa chain will not expand in the near future.
“We have trouble finding suitable space to go with the La Casa concept, the best positioned spaces are already occupied by betting parlors and pharmacies.”
These two types of businesses are the highest rent payers, as they can afford to because of their business model.
Dorel Goia says the decision to launch the bakery and restaurant chain did not come from his love of this particular industry but rather from nostalgia. His first business, which he launched in the summer of 1990, was a pizza restaurant, which is still operational today.
(English version by Loredana Fratila-Cristescu)