The Hospitality Hangout · 2026-04-07 · 46 min
Bagel Bosses of NYC come together to break down what really makes a great bagel, and why New York continues to set the standard. From the role of water and technique to the importance of process, they unpack the fundamentals behind a product that sits at the intersection of food, culture, and hospitality. The conversation explores how bagel shops are balancing tradition with innovation, from evolving customer preferences to the growing influence of social media and hospitality trends on foot traffic and brand visibility. They also discuss the rise of catering, expansion into airports, and the push into CPG as bagel brands look to scale beyond their neighborhood roots. Along the way, the group dives into some of the most debated topics in bagel culture, including what counts as a “schmear,” whether certain orders should be off-limits, and how much customization is too much. The episode also highlights the role bagel shops play in hospitality, serving as community anchors while delivering consistency, quality, and experience at scale. Episode Credits:
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