Today we’d like to introduce you to Cory and Jaclyn Yates.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I (Cory) met Jackie in Houston seven years ago. We had an east coast connection seeing as she’s from New Jersey and I am from Maryland. I went to college in New York and spent time in New Jersey also. We would go every weekend to the Hot Bagel Shop in Houston to get bagels before our weekend workout at the park. One day, she made a comment with the same tone and same weight as any other comment…..”we should try making bagels”. The light bulb in my head went off. I’ve always loved cooking, always had a passion for it. I would watch the Food Network a lot and even have some family suggest that I go to culinary school. I just never truly thought it was a reality. So when this opportunity presented itself, I did everything in my power to make this opportunity and dream a reality. I researched nonstop about bagels, bread, baking, etc. I would try recipes and have our family taste test them. Our big break came when we flew back to New Jersey and got to work in a bagel shop for 4 hours. I got to learn from the owner of Bloomfield Best Bagels in Bloomfield, New Jersey. He didn’t give me any recipes, all of this is still self-taught. We talked a lot about bagels while I watched him boil and bake the bagels. I came back home with a better understanding of bagels and thats when our company really took off. He gave me advice on what to expect and small details only bagel shop owners know.
The name of our company was born during that trip also. We were struggling with a name for the company. Bagel Bliss, The Bagel Spot, and so on. We went over the vision of our business during the flight, bouncing ideas off each other and taking down notes. We landed in New Jersey, went to get our bags and I look at her and say “lets just call it Jersey Bagels”. Typical wife fashion she says “yea…..I’ve been saying that all along”. When we got back to Houston, I applied my new knowledge to the bagel making process. My wife posted a picture of one of our new and improved bagels on Facebook and the comments came like an avalanche “WHO MAKES THOSE” and “OMG, WHERE CAN WE GET THOSE”. It was then that we knew we had something. From that moment, the orders came in, our home business was born. We were making as many bagels in our home oven as possible, sometimes up to 130 a day. 130 bagels on one pizza stone in one home oven took 8-9 hours.
We were running our home equipment into the ground and the orders kept coming. We had to grow. We invested in a larger mixer, a new oven and another refrigerator. Customers were waiting as long as two weeks for our homemade bagels. Word was spreading, newspapers and news stations came calling. Word was spreading fast. We had to keep growing. We then went on to do farmers markets. We would sell out in 90 minutes sometimes. Lines were 20-25 people deep. We were a hit. It was then that we had to seriously consider opening a shop. We didn’t have a lot of money though. We needed a plan. It was then that I seriously applied myself and devised a plan, spoke with investors, financial advisers, banks and other restaurant owners. After months of networking, planning, and research we were able to devise a solid business plan to present to investors and banks. We sold our home to use the equity towards our shop. We threw everything we had at this shop. Here we are…..a month away from opening a bagel shop.
The backstory is even deeper since I (Cory) have an incredible story of being down and coming back. Overcoming adversity. Jail, rehab, all of that. It was bad….and for my family that knows my backstory, it’s even more remarkable what we are doing now. I don’t know if I want to include that but that is an aspect of this story also. My wife had a kid at 16 and she lost her father at 13. Shes always had to be strong as well. We are both fighters. We are down to earth people who work hard and play hard.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, not at all. If there is a smooth patch get ready for a bump soon lol its always something in the food industry. When you grow as rapidly as we have in two years you get a crash course on the restaurant business fast. From teaching myself about baking, to failing equipment, to broken equipment purchased at auctions, to finding food suppliers, getting your EIN, establishing an LLC, opening a business bank account, marketing, CPA’s, lawyers, investors, donating and giving back to the community, coming up with and trying new ideas, crunching numbers for your food costs, waking up at 2am, working 24 hours straight, sweating in 100 degree kitchen, working farmers markets outside in the Texas summer, finding solid help…..all of that and more while trying to be a father, husband and friend.
Alright – so let’s talk business. Tell us about Jersey Bagels – what should we know?
Hand rolled bagels. I am most proud of the love, care, and attention we put into our product. I care…A LOT! We are different because our product is handmade, we boil the bagels and we put toppings on both sides.
Is there a characteristic or quality that you feel is essential to success?
Our determination, focus, drive, and energy.
Contact Info:
- Address: 9522 Huffmeister Rd Suite 700
Houston, TX 77095 - Phone: 5708505030
- Email: jerseybagelstx@gmail.com
- Facebook: https://www.facebook.com/Jerseybagels/
Image Credit:
Butch Stephens from SoFly Video Productions, Darren Lafferty of White Beard Photography
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