• Michael Tamzil

Everyone wants to find the next big thing in restaurants...



First-generation Cuban-American Antonio Cao initially operated six units of Vicky Bakery, a chain that his grandfather founded in 1972 as a way to bring traditional Cuban pastries to Miami’s neighborhoods.

He’s since rebranded as CAO and evolved the now-13 locations into more of a mainstream fast casual, with a menu that includes café options like sandwiches and wraps to build its lunch and dinner business.






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