In the food world, certain nostalgic dishes evoke memories of childhood, and for many, pizza bagels are one of those special treats that encapsulate the essence of carefree afternoons or late-night snacks. Jacob Cooper, a 29-year-old chef and owner of Pizza Bagel NYC, finds himself on a journey to revive and elevate this classic dish, demonstrating that a fusion of childhood nostalgia and culinary innovation can create a thriving business.
As a child, pizza bagels represented the ultimate convenience food—an easy-to-eat snack loaded with delightful flavors. Yet, adults often find that these culinary delights fail to meet their once-cherished expectations. Jacob recalls his own experience of rediscovering pizza bagels in adulthood: while they brimmed with childhood nostalgia, the reality of their taste fell short of his youthful delight. Determined to craft a version that would reignite that spark, Jacob embarked on an extraordinary path into the culinary world.
Jacob’s background prior to launching his food venture was steeped in technology. With a degree in computer science from Cornell University, he experienced a successful stint as the CTO of a startup. His days were consumed with coding, managing engineers, and strategizing with his team. However, after nearly eight years in the tech scene, a profound change stirred within him. The excitement that once fueled his ambition began to dwindle, leading to conflicts with the CEO and a growing awareness that he needed a new direction.
After departing from the tech industry, Jacob faced an internal crisis. Contemplating his next move on a quiet Tuesday night, an idea sparked from the deepest recesses of his memories: to create the best pizza bagel he could imagine. With an initial investment from selling his equity back to his former company, Jacob used the financial windfall wisely, giving himself a cushion to experiment and explore the culinary landscape.
The launch of Pizza Bagel NYC in February marked the beginning of an evolving business journey. Jacob’s sales slowly increased from $3,000 in his first month to an impressive $20,000 in September. This impressive growth is a testament to his determination and hard work. Yet, profitability is a nuanced dance, as Jacob navigates costs associated with payroll, kitchen expenses, and ingredients. With meticulous bookkeeping, he manages to emerge with a $5,000 profit margin—a promising start for a business still in its infancy.
Realizing Potential Through Pop-Ups and Farmer’s Markets
To secure his foothold in an industry laden with competition, Jacob has embraced diverse revenue streams, including pop-ups, catering, and farmers’ markets. Each event is both a branding opportunity and a chance to receive valuable customer feedback. “The goal with doing a lot of pop-ups is to build the brand, to get customer feedback, to get the food tasting right and consistently,” he explains. This hands-on approach allows him to gauge public reception to his pizza bagels and adapt as necessary.
Set against the backdrop of vibrant markets like Fort Greene, where he sells fresh bagels in the morning alongside cream cheeses and inventive sandwiches, Jacob thrives on the direct interaction with customers. This dynamic environment energizes him, as he loves the social element of selling food—finding joy in customer satisfaction and the communal experience of sharing good food.
However, the reality of operating a food business comes with its fair share of challenges. Weather can dictate sales; rainy days could significantly impede foot traffic, leaving him with unsold inventory. Adjustments and flexibility are necessary, especially as seasonal changes approach. As colder weather threatens outdoor selling, Jacob is shifting focus toward grocery store sales to maintain his momentum.
Unpacking the intricacies of running a food business also reveals the demanding nature of the industry. Jacob recognizes the intense physical labor involved, which stands in stark contrast to the work he performed in tech. “The amount of physical labor is significant; you’re on your feet all day, lifting heavy objects and running a kitchen,” he notes. Nevertheless, he finds fulfillment in each challenge he encounters, embracing the joy of creation and customer connection in a way that alleviates potential burnout.
Creating a Unique Culinary Identity
In a sea of competitors, Jacob acknowledges the significance of differentiating his product. He believes that pizza bagels are not merely alternatives to traditional pizza or bagels but rather a unique culinary category on their own. This differentiation is pivotal as he attempts to reach both nostalgic adults and curious new customers. “I’m not competing with what they think of pizza or what they think of bagels,” he asserts. Instead, Jacob leverages the affinity and memories associated with this dish to progress beyond the frozen offerings typically found in supermarkets.
Moreover, he focuses on quality ingredients, using local produce to elevate his offerings. For instance, sourcing tomatoes directly from local farmers ensures that his bagels not only taste excellent but also support sustainable practices. The usage of a toaster oven, an unexpected but effective tool in his culinary arsenal, further demonstrates his ingenuity and commitment to producing quality food without overextending resources.
The emotional rewards of his new career path prove far greater than those of his prior tech role. Jacob reflects on having rediscovered joy in his work, driven by positive feedback from customers. Each compliment reinforces his commitment to the craft. He understands that this connection to individuals who enjoy his food revitalizes his creative labor. “Every time they come back wanting more, it really does help keep me going,” he says with evident gratitude.
Reflecting on his journey thus far, Jacob embraces the uncertainty ahead. While he remains cautious about the future, he welcomes the possibility of returning to the tech sector if necessary. However, the satisfaction derived from his current venture affirms his passion for empathy in culinary artistry. Staying true to his roots while reinventing a childhood favorite is not only an ambitious culinary undertaking but also a heartfelt endeavor that showcases the power of pursuing one’s passions.
Ultimately, Jacob Cooper’s journey is a testament to the transformative power of food, not just as sustenance but as a veritable bridge connecting memories of youth with the present. His endeavor to craft pizza bagels that reflect his passion speaks volumes about the potential for personal growth and the richness that comes from following one’s dreams, however unconventional they may be.
