Originating from a light-hearted comment about leftover spaghetti in his Arizona home, Bret daCosta, a single father, joked with his son Sam, “if we could just sell our leftover spaghetti, we could make buckets of money.” Little did he know this playful idea would sow the seeds for a groundbreaking culinary venture.
daCosta embarked on his journey in 2018 by launching By The Bucket® in Payson, Arizona. With no background in the restaurant industry, his concept of serving hot spaghetti in buckets, along with meatballs, subs, and desserts, quickly captivated the public’s interest. daCosta developed a simple yet effective business model with minimal start-up and low overhead, but with a high commitment to quality and value.
To daCosta, By The Bucket® is his story of family and the realization of his American dream. Sam, who was 11 at the inception of the restaurant, grew up with the business, and by 16, had become integral to its operations. Their journey is a vivid demonstration of how a simple, creative idea can transform into substantial success through hard work and innovation.
In 2022, Bret’s vision reached new heights. He sold the franchise operations of By The Bucket® to a group of food professionals with a passion for his concept and recipes. They have embraced daCosta’s vision and added a few wrinkles to build on his ideas.
Despite the sale, daCosta retained his ownership of the original store and still operates in Payson, Arizona with his son Sam. This decision symbolizes his emotional connection to the venture but also the culmination of his American dream. As By The Bucket® prepares for national expansion, it stands as a symbol of the potential of American entrepreneurship.
