Hey Bagel, a 1,200-square-foot storefront located in University Village, is demonstrating that simplicity can lead to significant success.
Opening its doors in January 2025, owner Andrew Rubinstein leveraged his extensive experience in Seattle’s bagel market, having previously co-founded Rubinstein Bagels.
Rubinstein’s new venture emerged after a legal dispute with his former business partner, prompting him to create a concept centered around precision and efficiency.
At Hey Bagel, the menu is intentionally kept minimal, featuring only fresh sourdough bagels, small cups of house-made cream cheese, and coffee — no sandwiches or in-house spreads.
The shop’s streamlined operations enable it to sell over 3,600 bagels and bialys on Saturdays and Sundays, totaling more than 7,200 each weekend, with about 2,000 sold on weekdays.
This impressive throughput results in the shop utilizing anywhere from half a ton to 1,500 pounds of cream cheese weekly.
Rubinstein explains that the limited offerings help reduce food waste while also saving on labor costs, allowing the team to maintain a fast-paced environment.
By specifically avoiding perishable, costly ingredients such as meats and eggs, he has designed a model that keeps operations efficient.
The cream cheese is produced in collaboration with a partner in Seattle using Hey Bagel’s proprietary recipes, prepared in bulk to minimize crowding in the kitchen.
According to Rubinstein, this strategic approach not only cuts costs but also enables him to allocate resources toward higher-quality ingredients like organic poppy and sesame seeds.
Bagels are priced at $3.25 each, while cups of schmear range from $2 to $11, with specialty flavors that often evoke nostalgia or aim to provide a unique flavor experience.
However, the success of Hey Bagel isn’t solely based on its operational efficiency.
Rubinstein attributes much of the shop’s momentum to its welcoming atmosphere and dedicated team, who embrace hospitality and enjoy their work.
He noted, “It’s fun to watch them work; it’s part of the experience.”
Hey Bagel has rapidly gained popularity among a diverse clientele including University of Washington students, local office workers, and neighborhood regulars, along with occasional New Yorkers interested in its authenticity.
The use of a sourdough base, along with high-quality ingredients and continuous baking throughout the day, helps set Hey Bagel apart in Seattle’s dynamic food scene.
Though business is steady, Rubinstein has made it a priority to engage with the community.
He often receives requests for donations and support from local UW clubs, sororities, and nonprofits, particularly favoring initiatives like those by Seattle Children’s Hospital.
A catering service is expected to launch next month to help facilitate larger orders for events such as graduations and office gatherings.
Despite the upscale profile of the U-Village location and the obligations of a 10-year lease, Rubinstein is taking a cautious approach to expansion.
He is considering opportunities in Capitol Hill, Bellevue, or the Eastside, but emphasizes he is not in a hurry.
“You can’t hold your spot forever in Seattle’s food scene,” he stated.
“However, we are doing something here that feels right. And right now, it’s working.”
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