Nobody was complaining about the food. They were complaining about the wait.”

Kristin Browne

March into April was a rough stretch of time for local bagel lovers.
Bristol Bagel Works, which has been serving up excellent bagels since 1994, closed their doors and papered their windows; with only a note on the door indicating that they would, eventually, be back. Efforts to peer through gaps in the paper to get a sense of progress, of how much longer before the big reveal, were fruitless.

I know. I tried.

On April 10 they reopened, revealing an updated space dominated by rich, tonal green hues from floor to ceiling, including a dramatic tile application on the back wall, a new sign, counters, and seating.

The design was executed by Sara Whitehead of HotHaus Interiors, a close friend of owners Kristin and Rob Browne.

“We came up with a plan for the aesthetic of it and we executed it,” said Whitehead. “This is such a special place for the family and for the town and so we wanted it to feel like it had always been this way. We didn't want it to feel too modern or too overdone, so we kept some traditional elements.”

While there used be tables on both sides of the room, now the north side of the dining area features counter seating around the windows with a large high top where people can stand and drink their coffee while waiting for their orders.

“When she (Kristin) told me that she and Rob were ready to do this refresh, I thought Mike would be a great fit for her,” said Whitehead.

Mike is Mike Biestek of Remodeling Right. “Sara picked out all of the interior finishes: the colors, the tile, the wood tones, the flooring. And really just helped tie it all together,” he said. “Kristen came up with a kitchen design from somebody that specializes in commercial kitchen spaces, so they knew where all the equipment was going to be placed. And then we designed the cabinetry around where the equipment was going to go, and Sara came in with the finishes.”

A more functional space

At first glance from the customer’s perspective, it’s a nice face lift. But it’s what’s behind the counter that’s the real difference. The original design of the workspace was angled and inefficient; the redesign pivoted the angle out and squared it off. Coupled with the new layout (and new equipment), it’s a much more efficient workspace.

“After 30 years of doing the same thing there was room for improvement in process,” said Kristin. “When we started years ago we weren't making 180 bacon egg and cheeses on a single Saturday.”

In addition to updating the space, they have made improvements in process to try to get the customers in and out faster.

“Nobody was complaining about the food,” Kristin said. “They were complaining about the wait.”

Moving forward, the customer will order and pay up front, instead of doing that in 2 transactions. Staff will prioritize getting drinks to the customer first, so they can enjoy their coffee while they wait at their seat or the high top.

“We’re trying to just make it simpler,” Kristin said. Some days there’s a line line out the door no matter what, but with these new changes, the line is moving a lot faster.

With only 2 busy weekends under their belt, they already have data that proves the efficiencies have led to a 30% increase in traffic in an hour. “I’ve been asking people if they feel like they waited less time or did it feel like the line went faster, and the feedback so far is that it has improved,” said Kristin.

There have also been a few tweaks to the menu. They have added sourdough bread for people who are looking for a regular sandwich, and hope to add a multigrain soon. They are offering salads, as well as cold brew coffee and a lot of iced tea refreshers.

“I think with the renovations the space now equals the quality of the bagels that I've been presenting for 30 years,” said Rob. “I always knew we had a a very good product. And it's nice to have a very beautiful building for the customers to sit in.”

“We just needed to update everything in order to for keep going forward for another 30 years. The (Remodeling Right) crew is absolutely amazing, they’ve done outstanding work.”

“We really had to update everything, to allow us to to work quicker and more efficiently and with ease because it wasn't easy back there,” said Rob. “The equipment was 30 years old, the floor was 30 years old, everything was 30 years old. We were trying to update. And we certainly have.”