Thursday, March 24, 2011
Wednesday, March 16, 2011
Monday, March 14, 2011
Food For Thought #6
Originally posted here: Facebook.com/PCBagels
I wanted to see if moving the clock ahead for Daylight Savings had any effect on when people came into the shop for breakfast. So, I looked at the sales data from the past 12 Sundays and compared them to yesterday's sales figures.
I wanted to see if moving the clock ahead for Daylight Savings had any effect on when people came into the shop for breakfast. So, I looked at the sales data from the past 12 Sundays and compared them to yesterday's sales figures.
Thursday, March 3, 2011
From Psych Ward to Bagel Mensch - Berkeleyside.com
Noah Alper started his bagel business with a single storefront on College Avenue back in the summer of 1989. Six years later the company, Noah’s Bagels, had expanded to 38 West Coast outlets and was sold to Einstein Bagel Bros. for $100 million dollars.
Talk about a rocket ride from start up to stunning success.
Truth is, though, Alper is a self-described serial entrepreneur who has launched six businesses with mixed results. Early on in his career back East he did a roaring trade selling rustic salad bowls out of the back of his VW bug. And a homewares operation he began in 1971 did well, as did a natural food store he started in 1973, Bread & Circus, now a chain owned by Whole Foods.
But Alper’s venture into the mail-order catalog market, Holy Land Gifts, which sold religious handicrafts imported from Israel to evangelical Christians, was a total bust in the mid-80s. And his kosher Italian Ristorante Raphael lasted only four years in downtown Berkeley before calling it a night in 2007.
So the 64-year-old business consultant knows a thing or two about the ups and downs of an entrepreneur’s life. He shares the lessons he’s learned in his recent book, Business Mensch: Timeless Wisdom for Today’s Entrepreneur, written with Thomas Fields-Meyer.
Part memoir, part motivational manual, and part homily to the Jewish traditions that have informed how he lives his life and conducts business, Alper’s book is an antidote to a post-Madoff Ponzi scheme world. In its pages he stresses spiritual values such as honesty, integrity, and ethics.
All this from a man who survived a nine-month stint in a mental institution following a breakdown during his student days at the University of Wisconsin at Madison, where drug experimentation, coupled with the violence and stress of the antiwar movement, proved too much for his fragile psyche.
Real New Yorkers Don't Toast Bagels - TheDailyMeal.com
A good bagel in its perfect form — that is to say, fresh from the oven — does not require toasting. It does not benefit from toasting. Toasting a good bagel is bastardizing a beautiful thing. If you’re toasting a good bagel, you’re toasting something that’s already warm and crusty — that’s redundant. You’re not going to get anything better than peak form — oven-fresh. The outside is already crisp yet pliable. The inside, willing and giving, accepting and forgiving, still able to transform through its residual heat, its breath — your spread, from its natural state into something just slightly different, while keeping its integrity. If you’re taking this level of craftsmanship and toasting it you either have hubris or a lack of experience with quality product.
Check Out Our Write-Up On the Park City Magazine Blog
Get Bageled - by Kristen Gould Case
Often, it’s the big ritzy places that put Park City on the map. But it’s the little locally-run, out-of-the-way places that make it home. Take Park City Bread & Bagel in Quarry Village (just off the Jeremy Ranch exit) for instance. In a little strip mall in this mini shopping center, PC B&B is an unassuming gem. The menu is handwritten on the chalkboard. The counter servers are tattooed, pierced and friendly as can be. Mountain Trails Foundation hiking and biking maps or the Park City Pioneers Hockey team schedule posters make up the artwork on the walls. There’s a cozy sitting area with couches and a fireplace, a replica of a little aerial tram hanging over, and a shelf with books, puzzles and the occasional little red fire truck. Alternative tabloids like City Weekly and SLUG are stacked in the corner. Baggy-drawered snowboarders with wool beanies and goggles backwards across their foreheads coming in for their on-the-way-to-the-hill fix and Moms with kids in strollers on a mission for juice and a bagel mix seamlessly. This is where any Park City High School sports team that’s heading down the canyon to compete in Salt Lake City meets to fuel up on caffeine and carbs before carpooling down the hill (pretty fun to see the entire high school boys lacrosse team in there at seven in the morning … go Miners!) And then there’s the very reasonably priced menu that always satisfies. Try the Breakfast Panini with homemade focaccia (moist and delicious), scrambled eggs, cheddar cheese, peppers and a spinach artichoke spread for just $3.99. Add bacon, ham or sausage for just another buck. Or a bagel melt, with cheddar bagel, chive cream cheese, melted cheddar cheese, onions and tomato, $3.69. Or just a bagel and … Butter? Peanut butter? Honey? Simple. In tennis, my sport of choice, “getting bageled” means you got a zero – goose egg – a round center hole made of air – nada. Of course, “zero” in tennis lingo is also known as “love,” and that’s what you’ll be feeling for Park City Bread and Bagel. 3126 Quarry Road (right near the Park City Market), (435) 655-0913. Open weekdays, 6:30am-8pm; Weekends 7am-8pm.
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