Karen works the phones back from Manhattan, calling every Safeway that we were unable to personally visit, asking them to throw out the spoiled bagels so we don’t find ourselves facing a recall or lawsuit. Hannah finds a vendor that will visit the stores again next week (for a huge fee) and ensure that product is tossed, re-ordered, and most importantly, when the new bagels arrive, that they are placed in a freezer. Before our flight back to New York, Nick and I drive over to one of the few stores where we were able to secure a freezer spot in the freezer and ask a store employee to take a picture of us. We jump, point to Bantam Bagels boxes, and “Boomerang” about a dozen shots. I save them for later, certain that we’ll need these one day. We aren’t giving up this easily.”
The book mentions the company’s impressive retail sales figures, including its presence in thousands of stores nationwide. What were some of the key factors behind this widespread distribution, and how did you manage to maintain consistency across various outlets? We only ever used one co-manufacturer and stayed diehard about producing our original recipe with NYC tap water (the key to an authentic NYC bagel). We also joined our co- manufacturing partners at least weekly, if not more, to review, discuss and be present during the manufacturing process. We always believed that we are only as good as our bagel!
The personal challenges you faced must have been incredibly difficult. How did you navigate these hardships, both personally and professionally, and what lessons did you learn from these experiences? That there is no such thing for me as work- life “balance”. The way I was able to make it work was by creating a work-life “co- existence”. A world where date nights with my husband were squeezed into work trips, and where I worked from the delivery room. It’s how we made it all work!
There’s been ongoing support for Bantam Bagels, evident from the active petition to bring the company back. What are your thoughts on this grassroots movement, and do you see any potential for a revival of the brand in the future?
I definitely think that there are many people out there that would support the relaunch of Bantam Bagels, and I’m one of them for sure!
Reflecting on your entrepreneurial journey with Bantam Bagels, what advice would you
bakeryproduction.co.uk Kennedy’s Bakery Production April/May 2024 11
offer to aspiring bakery business owners, especially in terms of navigating the highs and lows of entrepreneurship and building a resilient brand?
I’ve spent almost two years reflecting on this question, and ultimately, the culmination of those lessons is summarised by the following:
That control over your life requires taking risk…
That hustle overrides expertise… That sometimes you just have to say ‘yes’ and find a way to make it happen…
That human connection is the lifeblood of business…
And that success cannot exist without challenge, learning, change, adaptation, and evolution.
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