Bagel Shop Economics

When we first moved back from Arizona, the hunt was on for a good local bagel shop. In Tucson we were spoiled with Bruegger’s Bagels, and in Chandler with Einstein Bagels.

Sure, there is a Noah’s here but it is about a 40 minute round trip, not my definition of “local”. But at the corner of Santa Teresa and Blossom Hill is a storefront of a small, local chain called Main Street Bagels. Good, chewy, and delicious, they hit the spot.

Started going there in 2014, and over the years I have noticed a trend. Changes in the offer:

In the beginning

A baker’s dozen (13), with two tubs of cream cheese was $13.95. A reasonable price for an occasional treat.

Then the Changes

It started with a minor price rise. From $13.95 to $14.95. I can’t even remember when that was, but it was almost not noticed since I didn’t buy every week.

Then the loss of the 13th bagel, no more “Baker’s Dozen”, it was a standard dozen. Oh well. I used to get 6 of my wife’s preference (Poppy and Onion), and I would just get the rest in sesame seed. One day I noticed that I no longer had 7 of “my” favorites. Bummer, but understandable.

Today, I made the trek, bought the bagels, and the checkout price: $17.95. Sigh, the price has gone up, again.

I am not going to give up on bagels, and this price isn’t too awful (about on part with Noah’s), but it is sad to see the changes.

I completely understand the economics of a small food service establishment, and the price of staples and commodities has been on the rise, so I am sure they aren’t “gouging” the public.

unsplash-logoJonathan Farber