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Rebelle bagel6/3/2023 My guess is something or someone suffers in the process. For now, I remain confused as to how other businesses make those low prices work. Knowing what I know about making and selling bagels, I’d guess that a $2.50 bagel with cream cheese involves some combination of minimum wage/free labor, machines instead of hands, cheap bleached flour, and cream cheese with more stabilizers and emulsifiers than natural dairy fat. I think whoever does will be a very, very wealthy person creating a lot of value for our society. As far as I know, nobody has cracked the nut on how to do high quality/low price/killer profits/everyone is happy. (Come on guys, we all know why we’re here.) If people are only willing to pay $2.50 for a bagel with cream cheese, the product is designed with that constraint in mind. Quality is the product of a trade-off between what people are willing to pay for a product/experience, the cost of producing it, and the business imperative to turn a profit. I knew we could give you a better quality experience. The flavors in the cream cheese were barely there and the bagels themselves tasted bland and mass-produced. A bagel with cream cheese was about $2.50-3 but, in all honesty, that didn’t buy us a bagel we took pleasure in eating. When I first dreamed up the idea for Rebelle, my husband Darcy and I visited many bagel shops in PVD and beyond to understand the bagel market. But that’s a conversation for another day.) I’m here today to make a case for our prices. (I hesitate to say “competition” – our comparison set doesn’t actually include any bagel shops. One of the first comments we heard when we opened was, “$4 for a bagel with cream cheese?!” Yes, we are aware that our prices are higher than other bagel shops.
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