Season 2
If visibility is up but jobs are inconsistent, your pipeline is leaking.
Start with the Pipeline Profit Inspection. It pinpoints where Google visibility drops before booked work — and the fix order that matters.
Run the Pipeline Profit Inspection — $295Delivered asynchronously (Loom + written summary). No sales call required.
Guest: Jane Overbey
Organization: Beyond Bread
Location: Tucson, Arizona
Category: Restaurant & Multi-Location Food Operations
In this Season 2 episode of Two Lane Tucson, I sit down with Jane Overbey of Beyond Bread, one of Tucson’s most recognizable locally owned food institutions.
Jane joined the company in 2001 when the original Campbell location was still a tiny “hole-in-the-wall” bakery with no seating, a small menu, and weekend lines that ran out the door. What started as a part-time college job quickly turned into a long-term career as she watched the company expand across Tucson.
Over more than two decades, she’s seen Beyond Bread grow from a single small bakery into a multi-location operation with a central commissary and bread mill — and a level of internal logistics most customers never see.
We talk about what it actually takes to keep a scratch-made product consistent at scale: communication between departments, accurate ordering, catering execution and delivery, staffing, training, and the constant pressure of labor and food costs.
Jane is clear about the non-negotiable: protect the product. Because when execution slips, quality drops — and customers don’t come back.
Beyond Bread is a Tucson-based bakery and scratch kitchen that grew from a small Campbell shop into a multi-location operation. Behind the counter, it’s a logistics-heavy business built on systems, communication, and disciplined execution — all in service of a consistent product.
Business profile: Beyond Bread | Tucson Bakery & Scratch Kitchen.
Beyond Bread is the kind of Tucson business people treat like a fixture — a place to meet up, bring friends, and return to because it’s reliable. The local loyalty is real, but it’s earned through repeatable execution: bread, sandwiches, catering, staffing, and the operational work that keeps standards steady across locations.
If you’re visible but revenue feels unpredictable, the issue is often not traffic — it’s pipeline friction.
The Pipeline Profit Inspection shows exactly what’s limiting calls and booked work (and what to fix next). Delivered asynchronously (Loom + written summary). No sales call required.
Learn more about the Pipeline Profit Inspection.
Below is a readable transcript excerpt from the conversation. Minor edits were made for clarity.
Elaine: You’ve been with Beyond Bread for 20 years. What did the company look like when you first joined?
Jane: I started in 2001. It was a tiny “hole in the wall” spot off Campbell. Small menu, small team, no seating — and on weekends the line would go out the door.
Elaine: What drew you in?
Jane: Everything was made from scratch. Bread in the morning, roasted turkeys in the afternoon — it was a small operation, but everyone worked shoulder to shoulder and made it happen.
Elaine: When did you realize you were going to stay long term?
Jane: When the owners decided to open the Speedway and Wilmot location. I saw the following the product had, and I wanted to be part of the team. The bread is the heart of Beyond Bread.
Elaine: What became more complicated as the business expanded?
Jane: Logistics. The bigger you get, the more complicated it gets — especially staff and coordination between departments. You have to streamline processes to execute the product. If you can’t execute it, it’s subpar, and no one wants to come back.
Elaine: Where does pressure show up first?
Jane: Managing people, and managing labor and food costs. That’s one of the major issues for every local restaurant.
Elaine: How do you protect quality at scale?
Jane: You don’t put out a product that isn’t 100%. If something comes out underbaked or not right, you don’t sell it. People pay for a quality product — you give them a quality product.
Elaine: What’s the leadership lesson that’s stuck with you?
Jane: Be flexible. You have to think on your feet, adapt, and be ready to pivot.