Latest news with #PopUpBagels
Yahoo
30-07-2025
- Business
- Yahoo
PopUp Bagels to open 300 new outlets in US
Bagel chain PopUp Bagels has finalised agreements for 300 additional franchise outlets throughout the US. The expansion has been secured with fewer than 15 franchise partners. PopUp Bagels founder Adam Goldberg stated: 'When we started baking bagels in my backyard, I never imagined we'd turn it into a national brand. 'We weren't trying to start a business - we just wanted to make something great and share it with friends. The idea of hitting 300 stores is surreal, but the real achievement is building a company that still feels like that: small, connected and full of energy.' The new locations will span ten US states: California, Connecticut, Florida, Georgia, Maine, Massachusetts, New York, North Carolina, South Carolina and Tennessee. The company plans to have 100 of these outlets operational by the end of 2027. To ensure uniformity in quality, PopUp Bagels is setting up regional production facilities for its bagels and spreads. The franchise states that its bagels are crafted with carefully selected ingredients to achieve their distinct texture and taste. PopUp Bagels CEO Tory Bartlett stated: 'We're not just opening stores - we're redefining what it means to franchise. 'We're partnering with some of the most accomplished operators in the industry, and together we're building a model rooted in connection, quality and long-term success. This isn't just scale - it's a smarter way to grow.' In November 2024, PopUp Bagels unveiled its nationwide expansion plans through franchising. "PopUp Bagels to open 300 new outlets in US" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error while retrieving data Sign in to access your portfolio Error while retrieving data Error while retrieving data Error while retrieving data Error while retrieving data
Miami Herald
29-07-2025
- Business
- Miami Herald
TikTok-famous bagel chain plans major expansion to take on rivals
New York claims to be the birthplace of bagels, but few would have expected a side hustle born during the pandemic in a quiet Westport, Connecticut, neighborhood to become a total national sensation. PopUp Bagel started in 2020 with a single backyard pickup window and hand-rolled, freshly baked bagels straight from a home kitchen. In just five years, the brand has expanded to 14 locations across New York, Connecticut, and Massachusetts, and soon, there will be more. Don't miss the move: Subscribe to TheStreet's free daily newsletter Unlike most traditional bagel shops, PopUp Bagels took a quality-first approach with a straightforward process. There are no sandwiches or pre-sliced bagels, since each bagel is served whole and meant to be ripped and dipped into cream cheese or butter tubes. Related: Bankrupt Mexican restaurant chain reopens locations after mass closures The menu is compact and just as simple as its eating technique, making operations efficient. There are only five classic bagel types and a handful of cream cheeses and butters, including new flavors weekly and seasonally. Image Source: ThePopUp Bagels announced it has signed multiple franchising deals to open 300 new locations across 10 states, including California, Connecticut, Florida, Georgia, Maine, Massachusetts, New York, North Carolina, South Carolina, and Tennessee. The bagel chain plans to hit 100 stores by the end of 2027, with the rest rolling out in the following years. To ensure a successful expansion and long-term profitability, PopUp Bagels has developed a foolproof strategy by partnering with experienced operators and selecting high-traffic locations. Related: Walmart makes exclusive deal with major brand to compete with rivals The chain will also build regional production hubs for bagels and schmear to guarantee product consistency and uphold quality standards. "We're not just opening stores - we're redefining what it means to franchise," said PopUp Bagels CEO Tory Bartlett. "We're partnering with some of the most accomplished operators in the industry, and together we're building a model rooted in connection, quality, and long-term success. This isn't just scale - it's a smarter way to grow." While the U.S. Bureau of Labor Statistics reports that around 17% of new restaurants close within their first year, PopUp Bagels defied all odds. Although the chain's bagels are undoubtedly delicious and a huge reason for its success, much of its rapid growth can be attributed to the power of social media. More Food News: Even free burritos aren't enough to win back Chipotle customersPepsi issues stern message to employees after mass closuresTaco Bell brings back exclusive menu collaboration for a limited time PopUp Bagels has become one of the most viral bagel brands on TikTok, amassing millions of views. This has caused customers from across the country to travel just to try the TikTok-famous bagels, creating lines that snake around the block weekly. The shop quickly embraced its social media success and leaned into its virality by partnering with influencers and creators to amplify its reach, build nationwide brand recognition, and boost foot traffic. Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
Fast Company
28-07-2025
- Business
- Fast Company
You're about to see PopUp Bagels everywhere
Bright and early on a recent Saturday morning, a line snaked around the block in Boston's trendy Seaport District. People were patiently waiting to get their hands on PopUp Bagels—soft, steaming hot bagels designed to be torn and dipped directly into tubs of cream cheese or butter. PopUp Bagels wants to help Americans reimagine our relationship with this beloved breakfast food, and it's well on its way to doing so. Today, it announces an ambitious expansion from its 13 stores on the East Coast to a fleet of 300 stores from coast to coast with a focus on hubs like Atlanta; Nashville; and Orlando, Florida. 'We're bringing our stores to places where people don't necessarily think of themselves as 'bagel people',' says Adam Goldberg, PopUp Bagels' founder. 'We're introducing bagels into their routines.' The company began as a pandemic hobby for Goldberg, a flood mitigation expert from Connecticut. In lockdown, Goldberg started baking. After trying his hand at sourdough bread, he moved on to bagels. With much tinkering, he developed a recipe for a bagel that had a softer, lighter texture than the dense bagels you find in New York. The bagels were so delicious friends and neighbors wanted to buy them by the dozen. Two years later, Goldberg began opening pop-up shops around New York City that attracted large crowds. To many people, PopUp Bagels offers a fun new take on bagels. Most bagel shops bake their goods in the morning, then toast them for customers. But PopUp Bagels are meant to be served fresh from the oven. They're satisfying to rip apart, with a crisp exterior that provides contrast with the soft interior. At the Seaport District, people were scattered at picnic tables and benches, dipping their bagels directly into different flavored schmears. They can also be eaten cold in a more traditional way, by slicing them and slathering them with cream cheese and lox. Goldberg points out that the New York bagel has evolved over the years to become what it is. His bagels are actually reminiscent of those in New York shops from decades ago. 'I've had so many New Yorkers tell me these bagels remind them of their childhood,' he says. 'Back then, people lined up for hot bagels straight out of the oven, when they were at their peak performance.' Part of the reason bagels stopped being served this way is that it is logistically challenging to serve them hot at scale. Each store needs to predict demand, then bake them at steady rate that keeps pace with the line. PopUp has turned this process into an art with the help of Tory Bartlett, whom Goldberg appointed as CEO last November. Bartlett, who previously saw the expansion of Moe's Southwest Grill to 600 locations, is familiar with scaling food businesses. Bartlett says that PopUp Bagels has streamlined its operations by exclusively selling bagels and coffee; it doesn't make sandwiches. It also sells bagels in bundles of three, six, or a dozen, rather than one at a time. (Prices vary from $13 to $15 for a three pack and a schmear, depending on the market.) This allows them to better predict demand and generate revenue. 'The unit economics of a business needs to be competitive as you scale,' says Bartlett. 'It's hard to make money by selling one or two bagels at $3 a pop. But selling a three pack protects the transaction.' Another reason the shops are profitable is that they don't require a very large footprint. They just need a couple of ovens and a counter. Employees focus on quickly packing bags of bagels and schmears for customers. 'We don't need a lot of workers,' Bartlett says. 'It's a very streamlined operation.' The efficiency of the business convinced Bartlett that it was possible to quickly scale PopUp. In 2023, the company received an infusion of $8 million Series A funding, and last year, it took a Series B round, both of which were led by Stripes, a growth equity firm. They then began the process of franchising PopUp. Bartlett says they were extremely judicious about their partners. They're only working with 15 franchisees, who will each run dozens of shops. 'Thousands of people reached out to work with us, but we were extremely selective about whom we partnered with,' says Bartlett. 'We picked people who are very passionate about this business.' To keep the taste of the bagels consistent, PopUp will make the dough and disseminate regionally. This will allow the franchisees to focus on the operations of delivering hot bagels quickly. If the other locations are any guide, there are likely to be long lines at all of these new stores, as people experience the novelty of the PopUp experience. But can the company keep up this level of interest? Goldberg has high hopes. 'Conveniently, we've landed on a product that has been a staple for many people throughout their entire lives,' he says. 'The fact that we're making something that people love anyway gives us a head start. The super-early-rate deadline for Fast Company's Most Innovative Companies Awards is tonight, July 25, at 11:59 p.m. PT. Apply today.
Forbes
28-05-2025
- Entertainment
- Forbes
The Dirty Martini Has Entered The Breakfast Game
Dirty Martinis have been trendier than ever in recent years, as this classic cocktail has found its way into everything from dips to pasta dishes and taken over social media each and every time. But the latest incarnation of the trend has taken the Dirty Martini into a place that's rather unexpected – breakfast. PopUp Bagels, itself often the topic of conversation in food circles, is known for seasonal schmears inspired by holidays or pop culture moments, and their latest limited-edition flavor just may be their most exciting one yet. Launching on May 29 and available through June 4 shall be, of all things, the Dirty Martini Schmear. Creamy and briny, it's everything we would expect in a chilled cocktail class, but instead primed to be spread on a bagel….where it seems to make so much sense, it is almost like it was always meant to be. After generations of pairing savory and briny tastes like scallion cream cheese with smoked salmon, why not bring olives into the mix? Some may say they've belonged there all along. The Dirty Martini flavor is the result of a collaboration that evolved over some time and made a lot of sense. 'Mezzetta actually reached out to us about a potential collaboration, and once Dirty Martini was on the table, we knew it was the move. ALB Vodka jumped in too, and the rest came together pretty naturally - it just made sense!' said Adam Goldberg, founder of Popup Bagels, in an email. 'We packed it with everything that makes a Dirty Martini, a Dirty Martini. Mezzetta's briny olives, a splash of ALB Vodka, and just the right balance of salt and tang," said Goldberg. But this is a flavor that's been on the brand's radar for years. "Loyal fans have been asking for a Dirty Martini schmear forever - and with martinis having such a moment right now, it finally felt like the perfect time," said Goldberg. It's also a way to start building excitement for National Martini Day, but don't expect it to be around that long. "We always bring back schmears by popular demand, but this one won't return in time for National Martini Day. That said, we've got even more exciting partnerships lined up for June - stay tuned!' said Goldberg. The Dirty Martini flavor will be available at all PopUp bagel locations through June 4 and is now available for preorder.
Axios
07-04-2025
- Entertainment
- Axios
I tried PopUp Bagels in Boston so you don't have to
PopUp Bagels, the chain that wants you to rip apart pieces of your bagel like a caveman and dump it into a vat of cream cheese, is taking on the Boston breakfast scene. Against my better judgment, I tried it. The intrigue: What began as a pandemic experiment in a man's Westport, Connecticut, home has expanded across that state, New York and now Boston. PopUp appeared in Wellesley and the Seaport and recently secured a lease to set up shop in Harvard Square. Catch up quick: The concept of ripping a bagel chunk and dipping it into a cream cheese container feels wrong. But I volunteered as tribute. Actually, my editors asked me to go. Maybe they were entertained by the shudder I let out when the topic came up. Who am I to deprive them and the readers of some fun at my expense? Anyway, that's what I told myself as I pulled apart a chunk of everything bagel and dunked it into a container of Parmesan-garlic cream cheese. (Yes, I spilled seeds and spices all over my table.) My seven-word review: I wanted to hate it. I couldn't. Zoom in: The bagel was almost as chewy as a New York bagel, with a crispy crunch around the edges. The Parmesan and garlic were tasty, but not overpowering. Between the lines: If you or your kids ever watched SpongeBob SquarePants, you might remember that Squidward, the grumpy squid Krabby Patty employee, insisted he hated the burgers. Then he bit into a morsel of a patty, and — to his dismay — it changed his tastebuds forever. I'm not saying this is Krabby Patty good. It's just better than I'd like to admit.
