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Making 100,000 Bagels a Week by Hand

NYC bakery keeps tradition alive while churning out thousands daily.

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  • Chapter 2 Economics
  • Chapter 6 Entrepreneurship
  • Chapter 9 Production & Operations Management
  • Chapter 10 Motivation
  • Chapter 11 Human Resource Management
  • Chapter 13 Marketing
  • Chapter 14 Product & Price
  • Chapter 15 Distribution
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While last week we looked at how Domino’s relies on automation to mass produce its pizza dough, today’s video examines the operations at a company that takes the opposite approach. At Utopia Bagels in New York City, a well-trained staff of specialists make thousands of bagels by hand every day, all driven by a passionate owner whose love for his craft comes through in this video.

Questions:

  1. What are the advantages and disadvantages of making bagels entirely by hand?
  2. What do you think are some challenges of training specialized workers like bagel rollers?
Author: NickelsMcHughMcHugh