On-site training and support is available at the franchisee’s location directly in advance of and during opening week. It will include on-the-job training, for key personnel, at a company training restaurant along with classroom training at Brooklyn Water Bagel’s offices. Our comprehensive 4-week training program will provide you with all the necessary tools to open and operate your Brooklyn Water Bagel restaurant. If the site meets our stated criteria, we stand ready to provide support throughout the build-out process. Our field staff will visit a franchisee’s potential site to provide approval. Our franchisees will be able to leverage our experience in finding the best site, but we also leverage our franchisees’ knowledge of their own market to select their initial site. We will provide our franchisees with the guidance needed to open a franchised location that meets our brand standards and upholds the consumer experience that our customers have come to expect, by providing our franchisees with: sample architectural drawings, build-out and technical specifications, standards for layout and décor, signage requirements, and a list of the required equipment. Over the course of building our existing Brooklyn Water Bagel units, we’ve developed the look and feel of our locations to match our high-quality product offering. We know who our customers are and what helps drive them to our locations, and we will work with you to find a location that will have them making their trip to Brooklyn Water Bagel a consistent part of their life. Location is one of, if not the single most important element of a successful business, particularly in the restaurant industry. Armed with all of these key learnings, our Brooklyn Water Bagel’s Franchise Support Team will be there every step of the way to offer guidance, training, and support as you bring your Brooklyn Water Bagel franchise to life. We’ve meticulously documented the entire process so we can provide our franchisees with the blueprint for success. We’ve spent years in our restaurants testing and evaluating all our different products, recipes, equipment, layouts, and procedures to perfect our business model. 1 Part-Boiling and Baking Bagels Throughout The Day.1 Part-Mixing, Forming and Proofing 18+ Types of Bagels Everyday.That research allows us to produce an authentic New York style bagel anywhere in the world! The Recipe for an Authentic New York Bagel Before we opened the doors of the first Brooklyn Water Bagel, we did extensive research on the mineral content of the Catskill Mountains, and through our filtration system, we were able to replicate that mineral content in any local water supply. How do we do it here? Simply put, we have a water filtration system unlike any other, and we use the best ingredients in our handmade bagels. Our sources tell us you may just be able to get New York-style bagels in Midtown in the next year.It has everything to do with the water quality that finds its way into New York City from the Catskill Mountains. The result is Brooklyn-style deli fare that tastes like New York.īrooklyn Water Bagels is looking at additional metro Atlanta locations. The water is chilled and piped into the bakery-where it's used in bagels, pretzels, muffins and oatmeal-and the restaurant-where it's used in coffee, iced coffee cubes, and cream cheese (for whipping). water treatment room, there's a water softener, deionizer, UV light machine (for sanitary purposes since the water is chemical-free), a 600-gallon storage tank, and most important, The Brooklynizer-a machine that pumps the Brooklyn minerals into the water. The store, which opened in late August, features an open layout, allowing diners to see how bagels are made, from water filtration to boiling, seeding, and baking. The water, of course! This Cumberland bagel shop had water experts analyze the mineral content of Brooklyn water and design a 14-step filtration system to turn our Atlanta water into the water bagel makers everywhere dream about.
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