Pros
The people were good to work with and I was given a lot of autonomy to grow in my project work. You get to work on a lot of projects and its fun to see how retail bakeries work and operate and develop products to meet those needs.
Cons
Constantly felt like I was holding my breath for the other shoe to drop...which it did multiple times. I went through 4 layoffs in 4 years time. I went through 4 managers in 3 years time. I saw the company go from an international one to a regionalized one. I witnessed mass amounts of money fund completely impractical projects that flopped because food service could or would not adapt them when commercialized. Management always wanted to grow, but in areas that involved too much capital expenditures, instead of working with operations, supply chain, and r&d to figure out what could be done with existing capabilities or tweaks. Pretty much no advancement for your career unless you manage to find a manager who sticks around for awhile. By the end I was working 10 hour days while others around me were watching tv on their computers, which I found frustrating because they either didn't know what to do or were blatantly not doing their job.