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Original retail Store FrontJoe Sofo and his sister Connie serving a customer

A Family Tradition of Customer Driven Success                                                                                

Sofo Foods was started in the early 1940's when Antonio Sofo began to service the growing Italian community of Toledo. Since Italian foods were not available in the Toledo area he would travel to Detroit to purchase cheese, salamis, pasta and bread. He would deliver these products to his customers from the back of a single truck. Antonio's son Joe joined his father's business after returning from the Service. Joe soon realized the company's potential for growth. His vision and dedication helped make the company what it is today.

Today we're in our fourth generation of family ownership and management.  

Mike and Joe Jr. carry on the traditions of the past 70 years. Sofo Foods has grown to be the largest ethnic food distributor in the Midwest. We have three distribution centers, our corporate headquarters in Toledo, Ohio, Suwanee, Georgia, and Houston, Texas. Sofo Foods now has a fleet of trucks that deliver to restaurants and pizzerias in 22 states and we have over 500 dedicated team members.

A lot has changed over the years, but commitment to quality products and the highest levels of customer service have never wavered. We strive to be the very best!

 

 

 

 

American Institute of Baking

 

 

 

 

Sofo Foods maintains top scores in annual AIB audits

  • AIB audits are accepted world-wide as a proven foundation for food safety programs.SFO Receiving Dock

  • AIB has been one of the forerunners of food safety education since 1919.

  • The AIB conducts extensive audits for safety, cleanliness and product traceability at Sofo Foods.

  • Sofo Foods has maintained high AIB scores since 2013.

What AIB Participation Means to You:

  • The AIB and Sofo Foods are committed to protect the food supply chain to reduce your/our business risk.

  • Our shipping and receiving personnel are trained to spot contamination issues and damaged product.

  • The flour in our facility must pass a black light test before entering our warehouse.

  • Sofo Foods has a HACCP Food Safety Plan

  • We have recall and traceability procedures in place, so that all products can be traced back to their point of origin.

  • We are prepared to quickly handle any recall issues.

  • We conduct 2 mock recall drills per year to test our preparedness in the event of an emergency.

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