With 20 varieties of bagels made daily from scratch, cake-like muffins and coffee, Big Apple Bagels offer customers casual but comfortable dining in over 100 locations throughout the country. Choices from traditional cream cheese and lox to deli sandwiches like turkey and havarti and “Kick-N Roast Beef” keep traffic moving at Big Apple Bagels from breakfast through lunch. While growth of new franchises was slow through the recession, Director of Development Tony Cervini says it’s back on the rise. Seven new units are in the pipeline, thanks to the work of franchising development agents and the company’s decision to limit the size of new locations in order to reduce initial investment costs.
| Location | Deerfield, Ill. |
|---|---|
| 2010 Systemwide Sales ($000) | $37,500,000* |
| YOY Sales Change | -1.3% |
| 2010 U.S. Units | 103 |
| YOY Unit Change | 12.0% |
| 2010 Average Unit Volume ($000) | $380,000* |
| Future 50 Year | 2011 |
*Technomic estimate
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