We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

Bagel And Doughnut Economics 101

May 17, 2017: 12:00 AM EST
Doughnuts and bagels have a similar shape, including (usually) a hole in the middle. But they are not the same, not by a long shot, and neither are their respective small business models. Doughnut entrepreneurs like Rebecca Gullo say the economics of bagels “don’t work” for her mainly because it’s “unbelievably difficult to make great bagels.” And they’re not as profitable as doughnuts, primarily because bagel shops aren’t yet able to charge the premium prices for their product that doughnut shops do. Doughnuts are less labor-intensive to make: once glazed, they’re done. Bagels can be embellished with cream cheese or other spreads, sold as sandwiches, etc. But that requires extra work, and extra expense. 
Janelle Nanos , "Doughnut vs. bagel: a hole different game", The Boston Globe, May 17, 2017, © Boston Globe Media Partners, LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
Market News
Production
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Innovation & New Ideas
Market News
Products & Brands
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2020 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.