How to Scale Your Bagel Business: Lessons from the Trenches
In the ever-evolving world of bagels, scaling up isn’t just about making more dough. It’s about building resilient teams, adopting the right systems, and keeping the heart in what you do. At BagelFest, a panel of successful bagel shop owners and operators shared their hard-earned lessons on growth, leadership, and navigating the challenges of expanding their businesses.
The Key to the Perfect Bagel: Insights from the Experts
Everyone’s chasing the secret to the perfect bagel, but what does it truly take? At a 2025 BagelFest panel, three industry leaders (Chrissy Traore, Jeff Yankellow, and Joseph Savelli) dug into bagel history, ingredients, and craft, sharing wisdom for bakers at every level.
From Toasted to Thriving: Real Talk from Bagel Shop Owners on Building and Growing a Better Business
Bagel shops have never been more popular, but for the owners behind the counter, thriving takes more than delicious dough—it’s about grit, adaptability, and community. At Bagel Fest, moderator Karen Bornarth, Executive Director of the Bread Bakers Guild of America, brought together a powerhouse panel: Josh Pollack (Bridge & Tunnel Restaurant Group, Rosenberg’s Bagels – Denver), Bridget Odachowski (Holy City Bagels – Charleston), and Ben Suh (Between the Bagel – New York City). Together, they peeled back the curtain on what it really takes to run (and grow) a successful shop today.
A Warm Bagel Welcome: Lessons on Hospitality from the Experts
There’s something magical about a fresh, perfectly baked bagel—not just in the flavors and textures, but in the feeling it creates. At this year’s Bagel Fest, three food industry veterans—Andrea Strong, Chris Pugliese, and Brooks Tanner—sat down for an open, heartfelt conversation about what really makes a great bagel shop. Spoiler: It’s as much about hospitality and community as it is about dough and cream cheese.