I always try and bring the sunshine and some good energy and often I like to bring some good bagels.
Today if you use your 'smellavision' link ( only kidding there is none - yet lol ) it smells like fresh bagels!
I want you to meet Beth George, former attorney turned bagel whisperer and owner of Bagel-ish in Beacon, NY, and wow… this woman is rising dough and raising entrepreneurs.
Beth's origin story is pure heart: in 2006 she started baking to help her son manage health and behavioral issues—researching the gut–brain connection long before it was trendy. That journey led her to develop healthier, more digestible bagels (tip: freeze, then toast—the "resistant starch" effect can lower the glycemic impact, and pairing with protein helps even more).
But Beth didn't stop at a great bagel. Through Bagel-ish and her consulting/training work, she now teaches entrepreneurs how to open thriving bagel shops—in the U.S. and 12 countries (from Ethiopia to Sweden to Taiwan!). Clients range from one-store startups to multi-location operators. One early client even made it to Shark Tank and later exited big.
Want in on the bagel business?
- Startup ballpark: ~$450K on the lean end; many projects land $450K–$800K (retrofits can be closer to ~$200K).
- Revenue targets: to make the math work, plan for roughly $1.0M–$1.8M in annual sales and aim to keep about 25% by managing labor, food, and occupancy with discipline.
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