But why? How is it different than any other bakery? You can open a second location of a bakery and maintain the same quality ... Anecdotally more than 5 loca

But why? How is it different than any other bakery? You can open a second location of a bakery and maintain the same quality ... Anecdotally more than 5 locations seems to be a problem (my guess is some kind of management scaling issue like Dunbar's law) But it seems they never went through the phase of 2 or 3 locations, or just quickly zoomed past it into packaged and preserved foods. With the actual stores also selling packaged foods Maybe she had enough friends in the restaurant business to know that managing 2 or 3 locations is probably a hell-ish part of your career (???) i.e. maybe you are doing a lot more work, not getting to actually make any food, and you might not make as much money (e.g. each new store is a big risk I imagine)