A new bagel shop that has taken Newcastle by storm is set to open a second outlet following daily sell outs and record-breaking sales figures.
Dot Bagel run by Craig Robinson, launched on Chillingham Road, Heaton in September and has already secured a second venue on Acorn Road in Jesmond after only months of opening.
Offering made-to-order bagels with “proppa good fillings” via curb-side pickups and doorstep deliveries, Dot handmakes more than 850 bagels per day, sells out by 2pm and is reaching daily sales figures of around £2400.
Craig, who also owns the Brew and Bite speciality coffee shop on Chillingham Road, seized the opportunity during lockdown to open a bagel business and turn his vision into an overnight success. With advice from business advisors at Robson Laidler Dot will open its second venue in Jesmond by the Spring. Craig has set the ambitious goal of hitting £1m turnover across the group over the next 12 month.
Craig said: “After working in America for two years as District Manager for Pret A Manger I was inspired by House Special Bagels we used to enjoy in the city and my vision was to bring bagels to the Newcastle Food scene.
“During lockdown I experimented with a range of bagel flavours and promoted on Instagram. They were popular and so it went from there. A few months later we had our own shop selling our handmade bagels with only the best ingredients. “In the very beginning when we first started, we took around £190 and now we are taking around £2400 a day. It’s phenomenal. We just can’t believe how it’s taken off and feel so excited to bring a bit of Dot to the people of Jesmond.
“Robson Laidler was by my side to bounce ideas off and sense check ideas for the Jesmond expansion. The advisors guided me, interrogated my sales figures and along with a cashflow forecast together we have secured the Jesmond outlet. We will rely on the support of Robson Laidler to continue with our expansion plans, as we seek to take on more venues across the region. The team will play a key part in our business journey moving forward, giving me the freedom to focus on the running and continuous improvement of the business.”
Robson Laidler director Nick Wilson said: “Craig is the perfect example of how we can help somebody at a tipping point in their business journey move to the next level. Craig had an ambitious goal and with careful planning and passion he has made it a roaring success. We will continue to coach Craig with ongoing business advice.” Dot ow has 15 staff including front of house, chefs and baristas and the new Jesmond outlet, which is set to open by the Spring, will see them take on a further five. The menu, which stays true to its New York heritage but with a local vibe includes a classic Reuben, a Salt on Chilli Road, a Philli Road bagel, and even a take on the Teesside Parmo.
Dot Bagel sources its meat from nearby premium butcher, Block and Bottle of Heaton Road, while eggs and vegetables are from local suppliers too. Dot bagels has also formed partnerships with local food outlets including a concession in Fenwick Food Hall and has a weekly “Sushi Saturday” special in conjunction with Newcastle’s sushi bar Sushi Me Rollin.
