Bagel And Donut Shop

Links updated Tuesday, 08 July 2008

Bagel franchises, bake shop and donut shop business
How to sell more espresso in your bagel/bake shop.

Donut Connection - Coffee and Donut Franchise Opportunity
Camaraderie of Member Meetings Donut Connection Bagel ... Would you implement Pizza at a Donut shop?

Manley Donut Shop, Cupertino 95014 - Restaurant Reviews - jatbar
Ahhh..the joys of working in a donut shop. Theres not much to say except they serve good donuts, coffee, and bagels.

Dunkin Donuts or Krispy Kreme - the great doughnut debate -
Dunkin' Donuts, headquartered in Randolph, MA, is the largest coffee, bagel and donut shop in the world, with 5000 locations in the United States.

How did Bagel And Donut Shop become so popular? Food historians aren't really sure of the origins of the bagel, but most believe the doughnut-shaped breadroll originated somewhere in Eastern Europe. One school of thought contends that bagels were originally Polish, but the word bagel is presumed to have come from "bougel," an old German word for a ring.

What is known is that bagels came to America with the waves of Jewish immigrants who arrived in the late 1800s. And with the development of cream cheese in the 1920s, the classic Jewish Bagel And Donut Shops was born.

By the 1960s, Bagels And Donuts were being flash-frozen and shipped into supermarkets across the country, but it wasn't until the 1990s that bagels became sought not only at breakfast, but at lunch and dinner as well.

Some of the snack's popularity comes from the fact that unlike many other breads, plain bagels are fat-free. Boiling them before they're baked gives them their characteristic chewiness.

That freedom from fat is both a bane and a blessing. Order half a dozen fresh bagels and then forget to put them in a plastic bag, and you've got the culinary equivalent of oversized hockey pucks the next day. (You can get longer life out of egg bagels, but they're not fat-free.)

As doctors and health food gurus in the 1980s exhorted us to reduce our meat and fat intake and to eat more carbohydrates, bagels (as well as pasta) became food for the enlightened.

And there was another reason for the bagel boom. When the first bagel bakeries began making those round little rolls, folks everywhere learned something that folks in Jewish neighborhoods had known for a long time: Bagels make a wonderful breakfast or mid-morning snack, especially when properly smeared with a thick coating of fresh cream cheese. They're also the stuff of which substantial sandwiches are made.

The first of the new bagel bakery shops in the Milwaukee area, Jonathan's, opened on Silver Spring Drive in Glendale in 1993. Bruegger's, a national chain, opened a few blocks to the east in Whitefish Bay a few months later. Now almost 20 area locations offer bagels as their main course. National experts estimate bagels have become a $2.5 billion business in the United States.

The prospect of such huge sales has attracted some big players. Two of the chains, Bruegger's and Einstein Brothers, are national corporations in which Milwaukee is only one battlefield in a war to capture a fast-growing market. A third, Big Apple Bagels, is a Midwestern franchise operation headquartered (despite its name) in Chicago. On a national scale, officials of Bagel And Donut Shops plan to capture a sizable chunk of the national bagel market by offering bagels in 2,500 of their doughnut shops next year.

Others are smaller operations. Jonathan's now operates a second shop in space formerly occupied by the Deli in River Point Village (formerly Brown Port). The Bean & Bagel Bakery is aiming for a slice of the west-side market with stores in West Allis and Waukesha.

Most of the bagel shops have similar menus. In the morning, they offer their bagels with an assortment of regular and low-fat cream cheeses. Want something heartier? Several of the bagel stores will split a bagel and lay on a freshly fried egg. For a few cents more, they'll add ham, sausage or bacon. Most of the Bagel And Donut Shop also offer the traditional topping of lox (salty smoked salmon that's usually layered over cream cheese). Many also offer classic deli meats like corned beef and pastrami.