How to Successfully Operate Your New Bagel Store

By: Gregory Scolieri (email:  )

     Many bagel store owners make their own bagel dough in the store and either roll the bagels by hand, or have a machine to roll the bagels.  However, making the dough in your store takes much work and labor, and sometimes does not produce a premium bagel product. Added to above is the fact that the machinery (dough mixer, bagel former, and bagel divider) associated with bagel and dough manufacturing can be expensive and can take up valuable space in your store. Many bagel store managers and operators are finding out that they do not have to make the bagel dough in their own store, but rather, they can order and bake-off already made raw dough bagels.  Since the baking of the bagels is still done at the store level, customers will be able to smell the bagels baking in the oven. 

Tasty-Tasting Bagels, that your customers will love: A&S Bagels of New York, a manufacturer and wholesaler of raw dough bagels, offers many varieties to satisfy the most demanding consumer taste.  Some of the great flavors include the French Toast Bagel, The Cheddar Cheese Bagel and the Blueberry Bagel.  Moreover, you will be able to serve your customers genuine great tasting NY Bagels.

The Building (Less Wasted Space): By ordering frozen dough, you will not need to purchase and store: (1) a dough mixing machine (2) a bagel making machine; (3) the many ingredients that go into making different flavor bagels (flour, yeast, sugar, raisins, blueberries, etc.); and (4) you will not need as many bagel racks that take up space in your store. All you will need is freezer space and a oven. Overall, the new bagel store which uses frozen dough will not need as much square footage as one that makes its own dough. As an added benefit, smaller spaces equals less rent per month. Consider that when looking for your new stores location.

Reduce your Labor Resources: Less wasted labor resources equals more profits. By purchasing frozen pre-formed raw dough bagels, your labor resources will not need to be dedicated to mixing the dough, and working on the bagel making machine. Rather, you can use your paid labor more effectively in other areas of your business, such as catering.  

Start-Up Costs: Less Equipment means smaller initial investment. You will not need to buy expensive bagel equipment (bagel mixer and bagel forming machine). Additionally, you should also realize a savings in rent because you will not need as large of a store.

A partial list of equipment you will need:

* Walk-in Freezer to store the frozen dough bagel cases. Typically, we recommend a walk-in freezer at least 6 feet by 6 feet. Of course the space available at your location and your finacial resources will dictate how large of a freezer you can have.

*A walk-in Refrigerator, to store your cream cheeses, meats, and your bagels while in the proofing stage.

*Bagel Proof Boards
*Oven: Revolving Oven with Kettle and Hood or Rack Oven - You can also use a convection oven, or deck oven.
*Bagel Peel Board
*Bagel Scoop for Kettle
*Bagel Boards (and Burlap)
*An Oven Brush
*Bagel Display Baskets

***You will NOT need a bagel dough former and divider.
***You will NOT need a dough mixer.