If you’re ever in the mood for a mouthwatering bagel that is handmade, chewy, and deliciously soft, then Theodore’s Fine Foods at the Prescott Farmers Market is the place for you.
Among the sprawling booths and bustling crowds lies a tiny stand that is quickly becoming the talk of the town. This impressive bagel stand prioritizes locally sourced ingredients and uses unique flavors to craft its signature bagels and cream cheese. And with a growing fanbase that keeps returning every weekend, the owners have their sights set on opening a brick and mortar location soon. Here’s what you need to know about the bagel stand owner Max Pelham.
Interview with Restaurant Owner Max Pelman
Restaurant Name:
Theodore’s Fine Foods
Restaurant Website and/or Social Media
Instagram @theodoresfinefoods Website theodoresfinefoods.com
Can you briefly describe your restaurant?
We are currently a booth at the Prescott farmers market and we wholesale to a few restaurants around town.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’ve worked in restaurants since I was 12 off and on, having most rescently run them back east. When we moved to Prescott I wanted to do something with food and this was what I stumbled upon
What inspired you to open this restaurant, and how did you get started in the industry?
The bagels in Prescott are non-existent so I figured why not take a shot at it.
What type of cuisine or food can customers expect to find on your menu?
Fresh made bagels, real butter pastry, house cultured cream cheese, and house cured and smoked lox
Can you share any unique or signature dishes that your restaurant is known for?:
Our chili fennel, fig and olive and Turkish bagels are certainly not on any menu I’ve seen. Super tasty and unique!
How do you source your ingredients, and do you prioritize local or organic products? :
We use local flour, milk, cream, and veggies when we can.
How do you create the atmosphere and ambiance in your restaurant?
We like to think we have a pretty lively and fun booth at the market!
Do you feel that your restaurant fills a gap in the local dining scene, and if so, how?
Definitely. No one is really making fresh bagels and cream cheese and our pastry is definitely unique!
How do you keep up with changing food trends and customer preferences?
We love to get creative and are constantly adding new flavors and offerings. Some of ourmost popular items have come from customer inspiration!
What are some challenges you’ve faced in owning and operating a restaurant, and how have you overcome them?
Definitely working out of a commissary and having a tent at the market presents unique challenges from transportation to power. I think we’ve come up with a few creative solutions and made a successful mobile kitchen!
What do you think sets your restaurant apart from others in the area?
I think our focus on scratch made items across the board set us apart. We really want to serve only items we make in house from the ground up.
How do you balance the demands of running a successful business with maintaining a personal life?
When we moved to Prescott one of the driving reasons was to ensure we balanced our lives and self care with fulfilling careers. The limited market hours and holding true to hiking, family dinners, and outside interests really helps to make sure the business doesn’t take over my personal life
What advice would you give to someone who’s interested in opening their own restaurant?
I think it’s always important to recognize that the thing you love about it is not always the thing you get to do the most when running your own business. There is so much to do- find great people and train them really well so you have the support you need.
Can you share any plans for future expansion or growth of your restaurant? :
We are currently working on a brick and mortar space. We are hoping to be open in the next year (or sooner!)
What kind of feedback or reviews do you receive from your customers, and how do you respond to them?
We’ve been really fortunate to have mostly positive feedback and it is always great to hear it!
What is your philosophy on customer service, and how do you train your staff to provide excellent service?
I think the biggest thing about customer service is to recognize we are always trying to serve. The basics always seem to work best- being authentically inviting, answering questions and making honest suggestions, and having a product you believe in. Works most of the time!
How do you market and promote your restaurant locally and online?
Mostly word of mouth, but we are trying to be better about using instagram!
How do you develop relationships with local chefs or restaurateurs, and collaborate with others in the industry? :
Being at the farmers market has been a great way to meet local farmers and makers as well as a great way to create relationships with local restaurants.
Can you describe a typical day in the life of a restaurant owner?:
It really depends on the day. We have different prep items throughout the week from laminating and rolling pasty, to making cream cheese, to shopping and making deliveries to local restaurants. Keeps me busy!
What are some of your favorite Prescott area restaurants?:
We love Biga and the Thai House!
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