Restaurant Owners Uncorked - By Schedulefly

Jay Rushin, who left a 20-year finance career to become the CEO of the iconic H&H Bagels in 2014. details the brand's tumultuous history—including multiple bankruptcies and a famous split in ownership—before explaining how he modernized the legacy business by rebuilding its infrastructure and implementing formal systems. A major focus of the conversation is Jay’s innovative approach to scaling: by "par-baking" and freezing bagels in a central 20,000-square-foot facility in Queens, H&H can provide authentic New York bagels to franchise locations worldwide without the prohibitive costs of on-site boiling and mixing equipment. The episode concludes with Jay’s insights on maintaining product quality through traditional kettle-boiling and long "retarding" (proofing) processes, as well as his strict criteria for hands-on, dedicated franchisees as the brand expands rapidly into markets like Florida and North Carolina.10 Key Takeaways Legacy Brand Awareness: H&H Bagels benefits from massive organic brand