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Wholesale Bagel Statistics

Compiled by the Staff of the Ruth Emerson Research Library (2010 and previous years by the American Institute of Baking).

The following document is a compilation of general information on bagel statistics and trends and related topics. These citations were recovered from AIB in-house databases, and represent original work by AIB personnel. Every effort is made to ensure accuracy, but AIB accepts no liability for content of this resource list.

Sources of information on publicly held companies:
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1997 Economic Census Reports

Replaces the Census of Manufacturers reports.    Topics include: Retail Bakeries, Commercial Bakeries, Confectionery Manufacturing From Purchased Chocolate, Cookie and Cracker Manufacturing, Chocolate and Confectionery Manufacturing From Cacao Beans, Dry Pasta Manufacturing, Flour Mixes and Dough Manufacturing From Purchased Flour, Frozen Cake, Pie, and Other Pastry Manufacturing, and Tortilla Manufacturing.  Reports on other categories are also available.

http://www.census.gov/prod/www/abs/97ecmani.html

U.S. Census of Manufactures

Access to the latest Census of Manufactures is from http://www.census.gov/prod/1/manmin/92mmi/92manuff.html. Census Reports include Baking, Sugar and Sweeteners, Fats & Oils, Miscellaneous Foods and Other Products, Flour Milling, and many others.

Forecasts and Analyses

"A Bread for the Ages," by Evalenine McMullen in Baking Management, June 2010 (Vol. 14, No. 6). Highlights new product introductions in the bagel category including bagel twists introduced by Dunkin Donuts and bagel thins introduced under the Thomas brand by Bimbo Bakeries. A table provides dollar and unit sales of the top 10 brands of refrigerated bagels. A second table gives the dollar and unit sales of various products in the fresh, refrigerated and frozen categories for the 52 weeks ending April 18, 2010. Perspectives on trends in the bagel category are included from James O'Reilly, chief concept officer at Einstein Noah Restaurant Group, and Anthony Pariti, vice-president, Always Bagels.

2010 Bagel Statistics

"Thin to Win," by Eric Schroeder in Milling & Baking News, February 9, 2010, (Vol. 88, No. 25), p. 26, 28.  Manufacturers's of bagels are trying to find new was to cut calories and size of bagels.  Following this trend Bimbo Bakeries and Flower's Foods Inc., have launched new thinly sliced bagels.  The new products have less than 150 calories each.  This new trend is anticipated to increase sales in the bagel category. Perspectives on this growing trend are provided by Sherry Harper, brand manger for Flowers Foods, Allen Shiver, president and chief operation officer at Flowers, and Heather Collins, director of marketing for Sara Lee Fresh Bakery. Includes a table with dollar and unit sales of the top five brands of fresh bagels according to data obtained from Information Resources Inc., for the 52 weeks ending December 27, 2009. A sidebar to the article profiles Einstein Noah Restaurant Group's testing planned introduction of gluten-free bagels. The new product will begin test marketing in the Denver area on March 1.  Article includes a table with dollar and unit sales of the top five fresh bagel brands for the week ending December 27, 2009.

2009 Bagel Statistics

"A Hole New Approach," by Dan Malovany in Snack & Wholesale Bakery, (Vol. 98, 12).  Identifies trends in the bagel category as those products that  are  "all natural", mini, portion control, "healthy", products low in calories, removal of high-fructose corn syrup, reducing sodium levels and gluten free products. Comments on trends in the bagel category are given by Joe Latouf, executive vice president of sales and marketing at Harlan Bakeries, Heather Collins, director of marketing at Sara Lee North American Fresh Bakery, Ray O'Brien, vice president for Lender's Bagels, Robert Pim, vice president of sales and marketing at Fleischer's Bagels, Inc. Dollar sales (in millions) and Unit Sales (in millions) for the top 10 brands of bagels/bialys was obtained from Information Resources Inc. for the 52 weeks ending October 4, 2009.

"Bagel Sales Growth: Slow, But Sure," in Modern Baking, July 2009, (Vol. 23, No. 7).  According to the Perishables Group, average weekly bagel sales for the 52 week ending February 28, 2009, were $273, this was an increase of 10.7 percent. The region with the highest sales of bagels was the East where there average dollar sales for bagels were $657 per week per store. Article includes graphs comparing the average sales by region for the 52 weeks ending February 28, 2009, to the 52 weeks ending March 1, 2008 bagels total contribution to bakery department sales.

"Healthfulness Hits Bagel Market," in Baking Management, June 2009, (Vol. 13, No. 6), p. 8, 10-11.   Consumers are interested in healthier eating. This growing trend has led to more nutritional offerings in the bagel category.  How healthier bagel options are affecting the bagel category are discussed by  Sherry Harper, director of marketing for Flowers Foods, Thomasville, Ga., Bruce Levenbrook, chairman and C.E.O. of The Original Bagel Co., West Caldwell, N.J., Eric Kestenblatt, director of operations for Fleischer's Bagels, Anthony Pariti, vice president Always Bagels Inc.

"Bagels Boost Sales," by Chris Balzer in Instore Buyer, April 2009, (Vol. 5, No. 3), p. 26,28-29.  Despite the state of the economy, slight growth in sales were shown in the bagel category of instore bakeries during 2008 .   According to data obtained from the Perishable Group average weekly sales per store for bagels were $268 for the 52 week period that ended December 27, 2008, which as an increase of 10.7 percent from the same time period a year ago.  Breaking down bagel sales by type indicated that 58.9 percent of sales were assorted/variety bulk bagels, with sales of regular bagels  24.4 percent, gourmet/large bagels at 13.8 percent, mini/bite/chunk bagels at 2.4 percent with sales of other types of bagels at 0.5 percent.   The region of the United States  that had the highest average sales of bagels per store per week was East with sales of $622 and the South have the lowest average dollar sales at $135.

"Sandwich Sales Up Slightly," by Brenda Matzen in InStore Buyer, March 2009, (Vol. 5, No. 2), p. 33, 35.  Average sales for deli sandwiches were $1,236 per week per store for the 52 weeks ending December 27, 2008, according to data from the Perishables Group.  Half of the sales in the sandwich category were for submarine sandwiches.  Shares for other types of sandwiches include lavosh/pita sandwich, bagel sandwich, croissant sandwich, combos, focaccia/panini sandwhich, wraps/roll-ups, bread, submarine sandwich.  Includes graphs that depict the total U.S. category share of deli dpartment dollar sales.  Sandwiches sales averaged 6.4 percecent of all deli sales.  Other items included in deli sales are dips/spreads/toppings, sushi, platters, pizza, deli sides, prepared chicken, salads, entrees and all other. Sales of deli sandwiches were highest in West Region of the United Staes with sales for the time period of $2,522 per week per store.

"Full Circle," in Supermarket News, February 16, 2009, (Vol. 57, No.  ).  As consumers are making healthier choices for breakfast, doughnuts sales are showing a slight decline as bagel sales increase. Consumers are choosing bagels even though they cost a little more because of the perception that they are healthier. Retailers are starting to provide healthier doughnut options such as trans-fat free doughnuts or doughnuts made with whole-wheat flour to help sales in the category to remain steady. According to data obtained from the Perishables Group, doughnut sales for the 52 weeks ending Nov. 29, 2008, averaged $688.47 per store per week or 7.5% of total in-store bakery sales. The breakdown of sales for breakfast items was still held by doughnuts with 34.3% of sales, followed by sweet goods at 32.5%, muffins at 20% and bagels at 13.3%. Insight into these trends are provided by Paul Chapman, bakery director, Bashas', John Rose, bakery category manager, Brookshire Grocery Co., Maria Brous, spokeswoman for Publix Super Markets, Steve Lutz, executive vice president of the Perishables Group.

"Bringing Back the Bagel: Efforts Under Way to Spur Interest in Once Vibrant Category by Eric Schroeder in Milling & Baking News, February 10, 2009 (Vol. 87, No. 25), p. 28, 30.  The introduction of Bagelfuls by Kraft Foods Corp., has increased interest in the bagel category. Other new product introductions in the bagel category include the five new varieties of bagels of  the Old Hearth Bagels line by CCF Brands Inc., and two varieties to the Enjoy Life line of bagels. According to data from Information Resources Inc., sales of Bagel-fuls for the 52 weeks that end December 28, 2008 were more than 25 million dollars. The second trend that has been introduced has been the introduction of shelf stable "mini bagel" products. Comments on trends in the bagel category are given by Curtis Earls, vice-president for business development for CCF Brands and Scott Mandell, founder, president and chief executive officer of Enjoy Life Foods.

"Flour Costs Influence Bagel Trends," in Baking Management, March 2008 (Vol. 12, No. 3), p. 10.  Trends occurring in the bagel category including repackaging, remarketing, and smaller sizes or portion amounts. Comments on bagel trends are given by Janice Anderson, vice president of marketing at Flowers Foods and Alicia Ross, senior brand manager at Thomas' Bagels. A table is provided with dollar sales, dollar share, unit sales and and unit shares for the top 10 bagels brands for the 52 weeks ending January 27, 2008. Sales of products in the fresh bakery, frozen bakery and refrigerated for the same time period are given in a separate table. Sales of fresh bagels/bialys were $494,230,300 compared to frozen bagel sales of $45,204, 990 and sales of refrigerated bagels/bialys of $52,132,700.

2008 Bagel Statistics

"An 80-year-old-Survivor", in Snack Food and Wholesale Bakery (Vol. 96, No. 6), p. SOI-10.  Lender's Bagels will be celebrating its 80th anniversary with an ad campaign. The company was founded in 1927.

2007 Bagel Statistics

"Einstein Noah Nets $90 Million In Initial Nasdaq Offering, Nation's Restaurant News, June 18, 2007 (Vol. 41, No. 25), p. 10.  Discusses how stock for Einstein Noah Restaurant Group has performed on Nasdaq since its stocked started being offered on June 8th.  Einstein Noah Restaurant Chain Group,., Inc., was formerly known as New World Restaurant Group Inc. and includes restaurants operated under Einstein Bros. Bagels, Noah's New York Bagels, and Manhattan Bagel.   

"Bagels Go Whole Grain." Baking Management, March 2007 (Vol. 11, No. 3), p. 12-13.   Bagel producers are doing their part to aid in the growing health trend by producing bagels that are made with whole grains and fiber with a reduction of trans fats and calories. New entries in this category also include products that are natural and organic. Includes comments on the category from Cynthia Harriman, the director of food and nutrition strategies for the Whole Grains Council; Eric Kestenblatt, director of operations at Fleischer's Bagels and Diane Nagel, marketing manager of Harlan Bakeries. A table with dollar sales and unit sales of the top 15 fresh data is provided along with a second table dollar and unit sales of the various segments of the fresh, frozen and refrigerated categories of the market. Highlights products from George Weston Bakeries, Fleischer's Bagels LLC, Western Bagel Baking Corp., and Harlan Bakeries. Sales of fresh bagels/bialys increased 7.9% for the 52 weeks ending December 31, 2007 to $474,415,584. Frozen bagel sales declined 13.6% to $48,680,156 for the same time period. Refrigerated bagels also declined during this time period by 6% to $51,068,272.

"Evolutionary Measures," Baking & Snack, February 2007 (Vol. 29, No. 1), p. 69-70, 72, 74-75.  Bagel manufactures are trying to "reinvent" the bagel due to declining sales. The market research company Mintel predicts that 2007 bagel sales will be $932 million, however this number combines bagel and English muffin sales. According to Information Resources Inc., fresh bagel sales increased 5.8% to $478 million while refrigerated and frozen bagels/bialy posted a decline for the year. Includes comments on the bagel category from Diane Nagel, marketing assistant from Harlan Bakeries' Fran Strazzell, vice-president of marketing, George Weston Bakeries; Al, Miller, senior product manger, Thomas's, Henk Hartong, chairman Stella D'Oro and Doris Zelinsky, industry consultant with Chabso Bakery. News products in the category include smaller size for those consumers concerned with portion control or the "square" bagels introduced by George Weston Bakeries. New flavor varieties are also being introduced.

"Fresh success in declining bagel category, " in Baking Management, March 2006 (Vol. 10, No. 3), p. 14, 16.  According to data obtained from Information Resources Inc., dollar and unit sales of fresh bagels were stable while both frozen and refrigerated bagels declined. Fresh bagel sales for the 52 week period of time ending January 22, 2006 increased to $441 million with unit sales of 171 million. This was an increase of 1.3% in sales with a decline of 1.0% in unit sales. For the same time period frozen bagel dollar sales declined 9.8% to $54.8million with refrigerated bagel dollar sales also declining 9.3% to $53.8 million. Includes comments on the category from Pankaj Talwar, vice president of marketing for Thomas bagels at George Weston Bakeries Inc. Mentions the February introduction of Thomas Squares Bagelbread in three varieties.
2006 Bagel Statistics

"Move over donuts: fresh bagels, English  muffins are back," in Baking Management, September 2005, (Vol. 9, No. 9), p. 16, 18.   The bagel and English muffin markets have increased as the donut market has begun to shrink. Includes statistical data on sales of donuts, bagels, English muffins and other fresh baked goods with three tables with sales figures for fresh bakery products, frozen bakery products and refrigerated bakery products.  According to data from Information Resources Inc., sales of fresh donuts fell 4.3% to $745,452,480 for the 52 weeks ending August 7, 2005, while sales of fresh bagels/bialys increased 3.8% to $441,396,320. 

  Dollar Sales Unit Sales
Fresh Bagels/Bialys $441,396,320 195,096,864
Frozen Bagels $58,927,464 45,292,428
Refrigerated Bagels/Bialys $56,220,236 42,203,464

2005 Bagel Statistics

"Bagel bakers feeling effects of low-carb dieting" in Modern Baking, May 2004, (Vol. 18, No. 5) p. 22. According to data obtained from the market research company Information Resources Inc., bagel sales have declined possibly as a result of the low-carb diet trend. For the 52 weeks that ended March 21, 2004, fresh bagel unit sales declined 4.5% to 168,400,960 for the same time period a year ago, while frozen bagel unit sales declined 21.8% to 58,636,104. Does not include data for refrigerated bagels.

2004 Bagel Statistics

"Branded pretzel category records outstanding growth" by Keith Seiz in Baking Management, May 2003 (Vol. 7, No. 3), p. 16, 18.   Gives sales of the top 10 pretzel brands for the 52 week period that ended December 29, 2002.    Includes tables with dollar and unit sales for various products including the following data for bagels.
  Dollar Sales Unit Sales
Fresh Bagels/Bialys $432,087,936 175,035,632
Frozen Bagels     99,656,676 76,534,560
Refrigerated Bagels/Bialys     75,662,208 54,991,028
Consumers seek comfort in donuts, sales show" in Modern Baking, v. 16, no. 1 (January 2002), pp. 22. Tables give dollar and unit sales for the 52 weeks ending November 4, 2001. Gives supermarket sales for fresh, frozen and refrigerated bakery products. 

  Dollar Sales Unit Sales
Frozen Bagels 135,358,160 75,535,936
Refrigerated Bagels/Bialys 76,411,128 56,288,244
Fresh Bagels/Bialys 436,704,640 181,069,168
 
"Expect donut sales to grow in 2001" in Modern Baking, v. 15, no. 1 (January 2001), pp. 22.   Tables give dollar and unit sales for the 52 weeks ending November 5, 2000 Gives supermarket sales for fresh, frozen and refrigerated bakery products. 

  Dollar Sales Unit Sales
Frozen Bagels 138,708,800 111,645,560
Refrigerated Bagels/Bialys     71,283,696   50,924,372
Fresh Bagels/Bialys   412,330,016 181,839,680
 
"Sales of refrigerated biscuit dough under pressure," in Modern Baking, Vol. 15, No. 4 (April 2001), p. 26.  Tables give data on the dollar and unit sales for the 52 weeks ending January 28, 2001.   Gives supermarket sales for the fresh, frozen, and refrigerated categories.

 

Dollar Sales

Unit Sales

Frozen Bagels 144,642,240 112,507,288
Refrigerated Bagels/Bialys

    71,945,704

  51,643,444

Fresh Bagels/Bialys

420,130,272

  183,233,696

 
"Settling in to the Market," by Jessica Salzman in Baking & Snack, Vol. 23, No. 1 (February 2001), p. 67-68, 72, 74.   Bagels have become a stable product with shelf stable bagels sales at $412,330,016 and frozen bagels sales at $138,708,800.

"Convenience, on-the-go eating boost bagels,"by Gordon Davidson in Milling & Baking News, Vol. 79, No. 41, p.  28, 30, 32-33.  Table gives dollar and unit sales  for the top 10 brands of shelf-stable bagels for the 52 weeks ending October 8, 2000.  Statistics provided by Information Resources, Inc.

"Sales decline reflect summer's impact" in Modern Baking, Vol. 14, No. 11 (October 2000), pp. 26.  Charts include dollar and unit sales for the 52 weeks ending August 13, 2000.  Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.

  Dollar Sales Unit Sales
Frozen Bagels 142,402,720 115,847,664
Refrigerated Bagels/Bialys 71,068,608 50,811,964
Fresh Bagels/Bialys 406,960,032 181,238,800

"Unit sales drift, but prices hold" in Modern Baking, Vol. 14, No. 2, (February 2000), pp. 24. Includes three charts that list dollar and unit sales for the 52 weeks ending January 2, 2000. Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.

  Dollar Sales

Unit Sales

Frozen Bagels 154,166,672 124,125,984
Refrigerated Bagels/Bialys 69,864,504 50,232,804
Fresh Bagels/Bialys 393,569,056 177,214,144
"Bright spots in commercial shelf for in-stores" in Modern Baking, Vol. 13, No. 6, (June 1999), pp. 24. Includes three charts that list dollar and unit sales for the 4 weeks ending April 25, 1999. Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.

  Dollar Sales Unit Sales
Frozen Bagels 11,786,602 9,422,706
Refrigerated Bagels/Bialys 5,044,129 3,588,061
 
Bagels - Supermarket Bakery Statistics
Source: Modern Baking Supermarket Bakery Research,(June) 1992, 1994, 1996, 1998.

Year % of industry sales Industry sales in millions of dollars
1992 4% 350
1994 5% 510
1996 7% 924
1998 8% 1,104

"Food for Thought: Can Einstein Nourish New World?" by Jennifer Ordonez in Wall Street Journal, Vol. 104, Number 111, p. B4.   
New World Coffee-Manhattan Bagel Inc. is considering buying Einstein/Noah Bagel Corp. This move is being questioned since the decline in the bagel market. A comparison of the top two bagel chains is included.
 
"The bagel wars is the carnage over?" by Heather Brown in Modern Baking, Vol. 12, No. 5 (May 1998), p. 64, 66, 68-69.
Discusses the economic after effects of expansion in the bagel market. Aspects of market, such as consumer demands, continuing and business problems concerning competition and quality losses, are also given. Some trends appearing are increased variety in sales and marketing areas, such as supermarkets. Also includes a table that lists the number of stores that bagel operators, such as Einstein/Noah Bagel, Bruegger's, Manhattan Bagel, Big Apple Bagel, and Chesapeake Bagel, projected for 1997 compared to the number of units actually opened in 1997. Total number of units to date: Einstein/Noah Bagel (550+), Bruegger's (359), Manhattan Bagel (317), Big Apple Bagel (271), and Chesapeake Bagel (160). *Back issues are available through a reprint service bureau. (Back issues are not available from publisher).
 
"Who will come out on top? by Patrick Kearns in Modern Baking, Vol. 11, No. 5, (May 1997), pp. .
The article discusses the rapid growth of bagel chains from 1994 to 1997. Notes that the number of bagel stores in 1994 was 1,500, in 1997 there were 7,600, and in 1998 it is estimated that there will be 9,300. Notes that Dunkin' Donuts lead the bagel chain pack with 2,100 stores that sell bagels. They are followed by Bruegger's with 490, Einstein/Noah with 333, Manhattan Bagel with 310, Chesapeake Bagel with 159, Big Apple Bagel with 157, New York Bagel with 69, and the Great American Bagel with 36 stores. Sales for 1996, the number of units expected by the end of 1997 and growth plans are also included for each of these companies. Discusses future trends in the bagel industry.
 
"Building a better bagel" by Margaret Littman in Bakery Production and Marketing, Vol. 32, No. 2 (February 15, 1997), pp. 42-44, 46-49.
According to industry experts, the bagel market is not near its saturation point. According to the American Bagel Association, bagel consumption was 26 bagels per person in 1996. This is an increase from 1993 consumption figures of 14.2 bagels per year. The article gives a breakdown of the major supermarket frozen, refrigerated, and shelf-stable bagels brands and their share of the market. Notes that frozen bagel sales for the year ending September 8, 1996 were $218.7 million, down 9.6%; refrigerated bagels sales were $45.6 million, down 18.8%; and shelf-stable bagels were $278.0, up 17.3%. According to experts however, the potential in the bagel market lies with fresh bagels. The kiosk concept has been developed by companies like Quaker Oats Co. of Chicago, IL and Wood Co. of Allentown, PA to allow bakeries that do not have the required bagel equipment to serve fresh bagels. Specialty flavors are also becoming more widespread, as are 1 oz. mini bagels for snacks and 5 to 6 oz. sandwich bagels. A list of some of the major bagel franchises in included, along with their establishment year and number of units. Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines, IL 60018, tel. 800-446-6551, for purchase of reprints.
 
"Bagel Shops Are On a Roll" by Carol Meres Kroskey in Bakery Production and Marketing, Vol. 31, No. 16 (November 15, 1996), p. 49-52.
Provides statistics of an exclusive survey conducted by BP&M. Includes percentage of bagels baked on premises vs. other methods, production methods in specialty bakeries, operating ratios for specialty bagel bakeries, average sales per store unit, average prices, number of bagel shops and delis by state, related statistics. Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel. 800-446-6551, for purchase of this single issue.
 
"Bagels, Bagels, Bagels : Double Time" by Laurie Gorton in Baking & Snack, Vol. 18, No. 10 (November 1996), p. 22-24, 28.
Discusses growth of Manhattan Bagel of Eatontown, NJ, with more than 275 outlets in 15 states. Cites recent acquisitions, international licensing, net income and revenues. Notes upgrading of production facilities to produce more than 4000 dozen bagels per hour, new marketing approaches, importance of training for outlet managers. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
 
"Mrs. Bairds Set to Roll Out Shelf-Stable Bagels in Texas" in Milling & Baking News, Vol. 75, No. 28 (September 10, 1996), p. 11.
Announces that Mrs. Bairds will enter competition against Sara Lee Bakery and ., its two competitors for this category in Texas. Notes that sales of shelf-stable bagels have increased at the expense of the frozen bagel category, and that bagel sales from supermarket shelves grew by 46% in 1995, while the Texas market grew by 203% in one year. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
 
"A window of opportunity" by Kara Patterson in Baking Buyer, Vol. 8, No. 7, (July 1996), pp. 28-29, 32.
According to American Business Information, there are currently around 2,000 retail bagel shops in the U.S. and 70% of those are located in NY, NJ, CA, and FL. Reports show that the bagel market is growing at a rate of 8% to 20% annually and has $2.6 billion in sales. Notes that 38% of bagels are sold in retail shops, 26% in instore bakeries, 19% in foodservice, 10% as frozen wholesale, 6% as fresh wholesale, and 1% as refrigerated wholesale. Also gives a demographical breakdown of bagel customers. Companies covered in the article include Noah's New York Bagels, Inc. of San Leandro, CA; Einstein Bagel Bros. of Golden, CO; Bruegger's Bagel Bakery of Burlington, VA; Manhattan Bagel Co. of Eatontown, NJ; and The Bagel Basket of Lake Oswego, OR.
 
"Bagel Boom" in Baking & Snack, Vol. 18, No. 6 (July 1996), p. 62-65.
Quotes research from the NPD Group, Chicago, which indicates that bagel consumption increased by 65% between 1990 and 1995, to a $2.5 billion annual level. One retail industry source estimates that 38% are sold at retail, 26% in in-stores, 19% by foodservice, and only 10% as wholesale produced frozen bagels. (Wholesale figures would dispute this estimate). Discusses market segmentation and dominance, regional market variations, product line extensions and new introductions, competitive strategies. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
 
"Bakery Trends" in Snack Food, Vol. 85, No. 5 (May 1996), p. 31.
Reports that bagels and cheesecake were two of the few really bright spots in supermarket bakery sales in 1995, with sales of packaged fresh bagels and bialys reaching $251.3 millions, up 38.8% from the previous year, and unit sales of 141.1 million up 30.8% for that same period. On the other hand, frozen bagels saw a decline of 10.4% to $233.9 million, or a total of 216.0 million frozen units, down 11.9% from the previous year. There is some concern that the sales of packaged fresh bagels may be leveling off, and that growth in that category may be at the expense of frozen product sales.
 
"Special report: coming to a neighborhood near you" in Modern Baking, Vol. 10, No. 5 (May 1996), p. 82-90.
Provides comparison of the top five retail bagel chains in contention for this $2.6 billion market. Projects that retail bagel outlets will increase from around 4600 stores in 1996 to 9800 by 1998. Notes effect of new products as key to growth, demand for bagel production equipment. Gives capsule summaries of market developments for Bruegger's Corp. (Burlington, VT), Manhattan Bagel (Eatontown, NJ), Chesapeake Bagel Bakery (McLean, VA), Einstein Bros. (Golden, CO), Big Apple Bagel (Chicago, IL). Back issues are available through a reprint service bureau. (Back issues are not available from publisher).
 
"Who's watching the ovens?" by David Litwak in Supermarket Business, Vol. 51, No. 4 (April 1996), p. 89.
Notes that the muffins, croissants and bagels category comprised 7.0% of overall in-store bakery sales in 1995, and that of the in-store bakeries offering bagels, 89% produced them by the bake-off method (from parbaked or frozen dough), while 9% made them from "scratch" and 9% used a bagel mix.

"Annual bakery update 1996" by Buck Jones in Progressive Grocer, Vol. 75, No. 3 (March 1996), p. 79-88.
Reports that desire for taste and variety, as well as health issues, continue to fuel consumers' interest in specialty breads, including bagels. Muffins, croissants and bagels as a category contribute an average of 9.6% to supermarket bakery sales, with bagels continuing to be the second fastest-growing product in the in-store bakery case at 46.5%, exceeded only by specialty crusty and hearth breads, with 50.6% growth.
 
"Bagels: they're not just for breakfast anymore" by Margaret Littman in Bakery Production and Marketing Vol. 31, No. 4 (March 15, 1996), p. 36-47.
Discusses the broadening appeal of the bagel as a snack, and as the basis for a number of product line extensions. Table (p. 40) reports dollar sales and market information for major manufacturers of frozen bagels and of fresh bagels and bialys. Chart (p. 46) estimates market segmentation of the total $2.3 billion bagel market for 1996. Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel. 800-446-6551, for purchase of this single issue.
 
"The Budding McDonald's of Bagel Bakeries" by Edward Lee in Modern Baking, Vol. 7, No. 3 (March 1996), p. 87-96.
In-depth profile of Einstein Bros. Bagels. Back issues are available through a reprint service bureau. (Back issues are not available from publisher).

"Bagels Mean Business" segment, Baking & Snack, Vol. 18, No. 2 (February 1996), p. 22-30, 32-38.
Includes 'Baking the Better Bagel' by Laurie Gorton, a profile of the Fleischer's Bagels company of Macedon, NY, and 'The Essence of Bagledom' by Richard Stier and Christine McWard, a profile of Noah's Bagels of San Leandro, CA, subsequently acquired by Einstein Bros. The article on Fleischer's describes a new $3.5 million line capable of producing 3600 dozen kosher-certified bagels per hour, which are sold both under the company logo and as contract manufactured product for a variety of customers, both U.S. and overseas. The article on Noah's Bagels describes history, operations, and product line developments. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.

"Big money in bagels" by Joe Barks in Modern Baking, Vol. 9, No. 10 (September 1995), p. 64, 66, 68, 70-73.
Notes growth of per capita consumption of bagels from 2.5 lbs. (1988) to 3.5 lbs. (1993), cites rising health consciousness, increased demand for convenience foods as major factors in this increase. Discusses success stories of multi-unit retailers such as Bagel Alley ($300,000 in sales in 1990, $5 million in 1996), Manhattan Bagel and their tie-in with Texaco gas stations / convenience stores, Noah's New York Bagels, Bagel Builders, Big Apple Bagels, Bruegger's Corp., Manhattan Bread Company. Discusses differences in steaming vs. boiling production, fresh vs. frozen dough, bulk vs. deli merchandising, basics vs. variety, cafeteria vs. special service methods of sales. Facing pages include advertisements for bagel equipment, supplies. Back issues are available through a reprint service bureau. (Back issues are not available from publisher).
 
"Look out world--here come the new retailers" in Bakery Production & Marketing, Retail Trends section, Vol. 30, No. 11 (August 24, 1995), p. 68, 70, 72.
Notes that "explosive" growth in retail bagel stores and chain outlets. Cites growth of PCBI, formed from the consolidation of three existing chains; Bruegger's, which has 175 stores in operation with 282 to be in place by the end of 1995; Manhattan Bagel, with 113 stores and 95 in development; Noah's Bagels. Table (p. 70) notes that 18% of customers buy bagels at retail bakery outlets.

"The new multi-unit retail bakeries: bagel bakeries" in Modern Baking, Vol. 9, No. 9 (August 1995), p. 69, 72, 74.
Cites number of company owned and franchise stores, 1994 actual and 1995 estimated sales for: All American Food Group, Bagel Builders, Bagel Connection , Bagel Patch, Bagelsmith Restaurants & Food Stores, Baltimore Bagel Co., Best Bagels in Town, Between Rounds, Big Apple Bagels, Bruegger's Corp., Chesapeake Bagel Bakery, Great American Bagel, Lox of Bagels, Manhattan Bagel Company, Opelle, dba Bageland, Progressive Bagel Concepts, Skolniks Bagel Bakery Restaurant, Bonjour Bagel Cafe, My Favorite Muffins & Bagel Cafe. *Back issues are available through a reprint service bureau. (Back issues are not available from publisher).


"Retail bakers flex their muscles, revealing greater sales, strong profits" in Modern Baking, Vol. 9, No. 6 (June 1995), p. 68+.
Notes that 9% of full- line retail bakeries offer bagels in 1995, but 11% of retailers dropped bagels from production. One significant change from 1992 is that 44% of retailers now purchase ready- to-sell bagels (from wholesalers), up from only 18% in 1992. Only 32% of retailers purchased frozen bagels/frozen dough for sale in 1994, compared with 53% in 1992. 20% of retailers made bagels from "scratch" in 1994, compared with 26% in 1992. Many other tables provide information on product offerings, methods of production, wages, etc. *Back issues are available through a reprint service bureau. (Back issues are not available from publisher).


"Sales of fresh bagels and bialys blossom," (table) in "Wholesale Bakery Trends," Bakery Production & Marketing, Vol. 30, No. 5 (May 24, 1995), p. 70.
Gives 1994 sales of fresh bagels and bialys as $181.1 million, up 62.7 % since previous year. 1994 Sales of frozen bagels are reported as $260.7 million, up 16.2 % since 1993. Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel. 800-446-6551, for purchase of this single issue.

"Baking Census Report" in Milling & Baking News, Vol. 74, No. 11 (May 16, 1995), pp. 34-36.
Cites recently-published Census of Manufactures figures which report a 32% increase in $ value for wholesale shipments of bagels, although a 12% decrease in actual pounds shipped. Notes shipments of 109.2 million pounds ($87.8 million) for unfrozen bagels, 347.4 million pounds ($267.0 million) for frozen bagels. Total 1992 shipments of bagels produced at wholesale was 456.6 million pounds ($354.8 million) as compared with 1987 figures of 522.1 million lbs. and $268.4 million. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.

"Bagels, muffins shine in breakfast of '90s" by Beth Hickman in Milling & Baking News, Vol. 73, No. 44 (Dec. 27, 1994), p. 30-33.
Discusses recent study by NPD Group, Inc., which notes 133% growth in annual per capita consumption of bagels for breakfast from 1984 to 1993. Another study from Information Resources, Inc., stated that sales of frozen bagels rose 14% from mid-August 1993 to mid-August 1994. Consumption of cake-type muffins grew 67% from 1984 to 1993 (NPD study). Notes increasing size of both muffins and bagels, larger calorie count, and dietary concerns regarding fat and calorie content of these products. Cites decline in consumption of toast, along with decline in consumption of other traditional breakfast foods such as eggs, breakfast meats. Popularity of English muffins has declined by 14% between 1984 and 1993, while pancakes and waffles rose 20% during that same period. Consumption of RTE breakfast cereals increased 11% during 1984-1993, with gains for pre-sweetened and all-family varieties, but a 33% decline in natural/bran types. Gives 1994 news briefs on major bagel producers. *Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.

"Category watch: Bagelmania!" in Food R & D, Vol. 1, No. 7 (November 1994), p. 11.
Discusses growing competition nationwide among retail bagel bakeries, inc. Brueggers, Rocky Mountain Bagel Co.; competition in in-store and shelf- stable sales. Frozen bagel sales for year ending July 17, '94 were over $250 million, up 12% over previous year. Sales of refrigerated topped $30.1 million (up 59%), while "shelf stable" bagel sales were $157.8 million, up 51%. Table gives dollar figures and market share for five leading producers in shelf-stable, refrigerated, frozen bagel market segments.

"The bagel boom" in Baking Buyer, Vol. 6, No. 5, (May 1994), p. 14-15.
According to a survey done by Baking Buyer, 60% of retail, in-store and foodservice bakers offer bagels. Though different regions prefer different flavors of bagels, the best-selling bagel flavors are plain, cinnamon-raisin, blueberry, and onion. Bagel sales are up an average of 66%. However, costs of producing bagels are also up. Trouble shooting information for bagels is included. Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.

"Fresh bagels go rolling merrily along," in Bakery Production & Marketing Newsletter, (Dec. 13, 1993).
Notes Wall Street Journal report that fresh bagel sales have reached $29.8 million in quarter, up 37% over same period one year ago. *Contact:  Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000, for purchase of reprints.

"Baked goods stay on hot roll, dollars rise 7.6%," by Edward J. Defort in Frozen Food Age, Vol. 42, No. 5 (December 1993), p. 1+.
Notes that bagels represent 61.3 % of the frozen baked goods market, up 5.7 % in units over 52 weeks ending Sept. 12. Dollar sales had advanced 5.8 % to $225.3 million. Notes market share of Krafts (73.9 % of unit sales, 73.7 % of dollars), Sara Lee (9 % of units, 11.3 % of dollars), private labels (12.2 % of units, 9.6 % of dollars, gains of 17.7 % and 16.3 % respectively in 52 weeks), generics (advances of 114.8 % in units and 120.1 % in dollar sales to $5.9 million total from base of $3.6 million one year ago).

"Bagels hit the big time," by Bruce Horovitz in the L.A. Times, Tuesday, (December 21, 1993), p. D1, D6.
Notes growing role of Sara Lee in frozen and fresh bagel market, industry estimate that total bagel sales exceeded $500 million in 1992, and that fresh bagel sales are growing at an annual rate greater than 30%. Discusses involvement in fresh bagel market of Sara Lee, Inter-
national Baking Co., Continental Baking, Burger King, Bruegger's, Western Bagel Baking.

"15 hottest businesses for 1994," by Guen Sublette & Frances Huffman in Entrepreneur magazine, Vol. 21, No. 12 (December 1993), p. 84, 86.
Notes health aspects of bagels and hearth breads as contributing to growth of bagel market nationwide, and to development of market for upscale hearth breads. Also notes growth in upscale casual restaurants, such as the Metro chain, which offers an "all you can eat" buffet combined with in-store bakery bar, and the continuing growth in "specialty" pizza, including drive-thru, by-the-slice, "upscale" gourmet designer pizza.

"Midwest appetites keep bakers' registers ringing," by Carol Meres Kroskey in Bakery Production & Marketing, Vol. 28, No. 11 (November 1993), p. 69-76.
Notes that 37 % of bakeries surveyed in the Midwest include bagels in their product lines, compared with 38 % nationwide. Average price is 47 cents, compared to 49 cents on national level. *Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines, IL 60018, tel. 800-446-6551, for purchase of reprints.

"Doors revolve more often in the Northeast bakeries," by Carol Meres Kroskey in Bakery Production & Marketing, Vol. 28, No. 11 (October 1993), p. 64-72.
Notes that 48 % of bakeries surveyed in the Northeast include bagels in their product lines, compared with only 38 % nationwide. Average price is 45 cents, compared to 49 cents on national level. Consumer concerns on health have contributed to an upturn in bread and roll sales. *Contact:  Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000, for purchase of reprints.

"Small business spotlight: a look at Bagels," by Gayle Sato Stodder in Entrepreneur magazine, (September 1993), p. 189-191.
Cites report by Information Resources Inc. which notes supermarket sales for first quarter 1993 as $95.2 million higher than same period in 1992, notes reasons for consumer acceptance of bagels, discusses trend in evolution of bagel cafe chains such as Bruegger's, development of frozen bagel dough operations at Petrofsky's, growth of franchises and "spinoff" products such as bagel dogs, bagel bites, etc. Cites Leonard Petrofsky on market potential in Europe.

"At the checkout: hot sellers in the supermarket," in Wall Street Journal, Vol. 74, No. 228 (September 9, 1993).
Chart shows quarterly sales for nonfrigerated bagels & bialys as $28.6 million, up 33.1 % from one year previously. See also same title, Dec. 7 issue, which gives figures of $29.8 million, an increase of 37.3 % from previous year. Same title, June 3, 1993, reports sales of $30.0 million, up 32.8% from previous year. Noted was a growing trend in sales of fresh bagels, up 33 % in the quarter to $30 million, prompted by rising nutrition consciousness among consumers.

"America says yes! to bagels" by Vida Jurisic in Bakery Production & Marketing, Vol. 28, No. 9 (August 1993), p. 124-129.
Notes that supermarket sales of frozen bagels reached $211.9 million in 1992, up 4 % over 1991, while fresh bagels went to $95 million in sales, up 28% from 1991, and in 13 weeks to Mar. 28, 1993, fresh bagels generated $30 million in sales, up 32.8 % in one year. Chart gives per capita consumption from 1980 to (estimated) 2002, discusses companies including Uncle B's, Lender's Sara Lee, Castle Baking, Interstate Baking, Bruegger's. Quotes Lender's John Craig, who notes long-term potential of bagels, developing foodservice opportunities, eventual "shake-out" in industry.

"How are retail bakers doing? Very well, thank you!" by Edward Lee in Modern Baking, Vol. 7, No. 6 (June 1993), p. 95-104.
Cites percentages of overall 1992 retail bakery sales. Bagels are 3% of sales overall, with 49% of bakers surveyed including bagels as part of their product line. 26 % of bakeries make bagels from "scratch," 4% use mixes, while 53% use frozen dough to produce bagels. Nearly 18% of retailers sell bagels as purchased, ready-to sell or thaw and serve products.

"Bagels are now fast food, and purists do a slow boil," by Molly O'Neill in the New York Times, Vol. 142, No. 49 (Apr. 25, 1993).
Notes growth of bagels within the fast-food industry, cites (incorrectly) statistics on growth of consumption, from fewer than a half-million bagels in 1962 to more than five Billion (more than 800 million pounds) in 1992. Discusses origins and history of bagels, influence to Thompson bagel machine, the Lender family, proliferation of new varieties of the "cement doughnut."

"Bagel bakers are on a roll in heartland," by Stuart Mieher in the Wall Street Journal, Vol. 74, No. 78 (Feb. 3, 1993), p. B1.
Discusses growth of a number of bagel companies, including Schwartz's Bagels, Bruegger's, Bagelworks Cafe, Bethesda Bagel, Skolnik's, etc. Notes nutritional advantages of bagels, including nutritional density and low fat content.

"Bakery Products" analysis in the "Food and Beverages" chapter of U.S. Industrial Outlook, 1992. Washington : U.S. Dept. of Commerce, 1992.
NOTE: This analysis was much more extensive and in-depth than that published in the 1993 edition of the Outlook. (Gives per capita consumption for bagels from 1988 through 1993: (1988) 2.47 lbs (1989) 2.75 lbs (1990) 2.99 lbs (1991) 3.15 lbs (1992) 3.33 lbs (1993) 3.56 lbs. Includes analysis and stats. for many other bakery products. "Bagels, bagels, bagels. How big is the market?" in Bakery Production and Marketing Newsletter, Vol. 25, No. 4 (January 1994), p. 2. Gives sales of frozen bagels for 1993 as $228.8 million, sales of refrigerated bagels as $22.2 million and of packaged bagels as $117.9 million. Data is from study by Information Resources, Inc. Contact publisher for copy of this newsletter.

Last updated February 25, 2010.




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