Paul Guglielmo spent 15 years in the radio business as a producer and member of the Brother Wease show out of Rochester, N.Y. But in 2014, he traded in that radio sass for sauce.
Inspired by his Grandpa Pete's Sunday Sauce — a homemade family recipe — Paul founded Guglielmo Sauce. He grew the business into a line of more than 15 marinara sauces available in 500 stores, but now he has his sights set on a bigger operation.
In May 2020, Guglielmo bought the Permac Enterprises food manufacturing facility in Bergen, N.Y. The cannery specializes in taking recipes from individuals, restaurants or food production brands, and adjusts them for large production.
For 15 years, Permac was housed in a former pizza shop that had two 35-gallon kettles for production. Guglielmo has bigger ambitions.
He’s going to add equipment and double production, but the first major change is a new 5,000 square-foot plant, and the company moved in this week.
Guglielmo’s goal is to double sales in the first year, and plans on rebranding the manufacturing facility this summer.
Tony Perry founded Permac in 2004. He sold the business to Guglielmo, but is on a three-month transition contract. Permac had two additional full-time employees who are making the transition to the new company.
Permac was Guglielmo’s first partner for sauce production.