Nyb round #2
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Nyb round #2



For Franchise information, please contact Jack W. Intrator CPM, RAM, ARM

For Franchise information, please contact Jack W. Intrator CPM, RAM, ARM
Retail Leasing Specialist, New York Bagel Cafe and Deli
Retailman1105j@gmail.com, www.thesiteselectionsource.com



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    Nyb round #2 Nyb round #2 Presentation Transcript

    • New York Bagel Café and Deli: Round #2 New York Bagel Café and Deli Inc. has implemented a new store design that uses all the components in a prototypical design to allow for a smaller more manageable footprintThe last 20 New York Bagel Café andDeli Locations had a footprint of 1,500SF to 2,500 SF +/- with its sweet spotat 1,800 SF. That size store allowed forapproximately 20 seats and a hugeamount of counter space as well astwo full ADA restrooms.www.thesiteselectionsource.com
    • The new modernized design allows for much less seating but will incorporatemore on-the-go patrons, which is what all the market studies have indicated:Fast casual and quick service with an eye toward delivery and catering, whichhas changed the target market in specific geographic areas.One of the main challenges facing the brand in recent years has been thedifficulty in gaining financing for its individual franchisees. With a typical NYBCafé costing as much as $120.00 PSF and an average layout in the 1,500 SF to1,800 SF range, the development costs often took away from the most vitalcomponent and that has always been the marketing. www.thesiteselectionsource.comIt’s real simple: I have seen a great operation founder on the rocks because ofundercapitalized operators. No matter how good a location, how much potential anarea has, if you don’t market yourself, promote the brand, let the world know you arethere, the only thing you can hope to depend on is foot traffic. It’s like a fighter standingin a ring and saying: “I am not moving. Someone walks by me they get the hay maker,”but that fighter who is bobbing and weaving around the ring soon makes that flat-footedfighter regret his stance. Think: float like a butterfly and sting like bee. Soon thatfranchisee who refuses to adhere to marketing principals, hits the mat with a glass jaw.
    • So, what point am I trying to make? Well, the new design will save developmentmoney, for the same $120.00 PSF and maybe a feather weight, less dependingon specifics we can get second generation space. For instance, if we can take aspace with an upgraded infrastructure 400 amp electrical service instead of 200amp that upgrade alone can account for a savings of over $10,000.00 to$14,000.00 in some instances. If we can get ADA per code and do not need toincorporate the second ADA based on seating capacity then a NYB Café and Delican be developed with a more attainable investment base above the franchisefee. The Second ADA Restroom can become a $7,000.00 savings on the buildout as well.Both Joe Smith, CEO, New York Bagel Café and Deli and Jack W. Intrator, CPM, RAM, ARMRetail Leasing Specialist and veteran Real Estate pugilist, who has bragging rights to havefought some of the hardest won bouts in the real estate history, believe that making theinitial investment more manageable and a more attainable marketing program can be thewinning strategy so no one throws in the towel before round 10! www.metropolitancommercialproperties.com www.philadelphiacommercial.net www.lpre.net www.thesiteselectionsource.com
    • As Joe Smith explains, “with the addition of the express units to the New YorkBagel Café and Deli, brand. It will open up a whole new opportunity toqualified operators. Previously we have had operators join the system thatwere undercapitalized and did not adhere to the core principals orinstructions from corporate. As any good operator knows either in thebusiness world or in the ring you must listen to the instructions from yourecorner. We believe that economizing of size will maximize the full growthpotential. We look forward to launching 20 locations in 2013 and we areready to go the distance with our operators.” For More information on Franchise opportunities for New York Bagel Café and Deli, please contact: Jack W. Intrator, CPM, RAM, ARM & Master Broker or David Dolitisky, Franchise Advisory Group at Retailman1105j@gmail.com or www.thesiteselectionsource.com For Franchise information, and access to The Site Selection Source www.famecocommercial.com www.delawarevalleycommercial.net www.lehighvalleycommercialre.net
    • "New York Bagel Cafe is a unique concept" says David Dolitsky, FranchiseBroker. "From the operational perspective, its an easy business to run. Thebagel’s are par baked and the menu is simple. The business model works andits success is attributed to a number of factors including, the aspects ofoperation. Catering is a big part of this concept and provides another incomestream to the Franchisees." David has been a contender in the franchisingindustry for many years and has the experience first as a restaurant operatorwho knows what it takes to run a successful operation and then as a FranchiseConsultant. In this capacity as a franchise consultant to NY Bagel Café andDeli. "I work with Franchisees on developing their catering business, customerretention, advertising and marketing. Compared to other food concepts, thelow initial investment of NY Bagel Cafe positions its owners to pursue multipleunits. Ideal candidates are entrepreneurs looking to open multiple locationsand work on the business, not in the business." David Dolitsky has been aFranchise Broker for the last 8 years and owned multiple businesses. Hecurrently works with NY Bagel Cafe and 16 Handles Frozen Yogurt Franchises.www.thesiteselectionsource.com