Finagle A Bagel, a fast-growing small business co-owned by Alan Litchman and Laura Trust, is at the forefront of one of the freshest concepts in the food-service business: fresh food. Each of the twenty stores bakes a new batch of bagels every hour, and each receives new deliveries of cheeses, vegetables, fruits, and other ingredients every day. Rather than prepackage menu items, store employees make everything to order so that they can satisfy the specific needs of each guest (Finagle A Bagel’s term for a customer). As a result, customers get fresh food prepared to their exact preferences—whether it’s extra cheese on a bagel pizza or no onions in a salad—along with prompt, friendly service.

1. Why would Finagle A Bagel maintain a business-to-customer (B2C) website even though it is not yet set up to process online orders from individuals?
2. Do you agree with Finagle A Bagel’s plan to franchise its fresh-food concept and brand name? Support your answer.
3. Although opening new stores is costly, the copresidents have chosen not to raise money through an IPO. Do you agree with this decision? Discuss the advantages and disadvantages.
4. If you were writing the executive summary of Finagle A Bagel’s business plan to show to lenders, what key points would you stress?