Consistency is hospitality. You should recognize a Go Bagels bite with your eyes closed. To make that happen, we measure quality the same way, every day—then invite you to weigh in.
Our rubric:
- Color: We aim for deep bronze with tiny blistering. Too pale means underbake; too dark risks bitterness. We compare to a reference photo at each shift start.
- Crust and chew: Tap test for crisp shell; squeeze for spring. The bite should resist, then yield—never fluffy, never tough.
- Crumb: Even, small cells indicate proper fermentation and handling. We cut open a sample bagel from the first and mid bake for inspection.
- Seed coverage: At least 85% crown coverage on seeded bagels. If a tray falls short, we adjust kettle time and press technique.
- Flavor: Quick taste panel checks for malt warmth, salt balance, and clean finish. Spreads get a stir and taste to confirm seasoning.
Safety and allergens:
- Color-coded knives and boards, separate toasters for gluten-free, and lidded containers for nut items. Labels carry batch dates and allergen icons.
- Temperature logs for dairy and proteins; kettle and oven temps recorded each shift.
When things go off:
- We pull imperfect batches from the front, reroute to bagel chips or donations if quality allows, and note the root cause (hydration shift, proofing variance, oven swing).
- We adjust on the fly—hydration, proof time, or bake temp—and document the fix so the next tray lands right.
Your voice:
- We read every review and keep a simple QR at the counter for quick feedback. If something missed the mark, we make it right—replacement, refund, or a follow-up call if you want one.
- Compliments get logged too; they teach us what to preserve as we evolve.
Quality control isn’t a single step—it’s the thread running through our day. The payoff is a bagel that tastes like intention, every time.
