The concept of the beloved NYC artisan bagel shop, Black Seed Bagels, was born a decade ago over beers and weekly vent sessions following Hurricane Sandy. Founders Matt Kliegman and Noah Bernamoff each brought their own strengths to the business to the table, shaping a business that stands apart. Bernamoff brought his love and knowledge of bagels, while Kliegman brought his deep knowledge of what makes a restaurant work, especially in the Nolita neighborhood’s restaurant scene, where the first Black Seed came about.
Ten years and seven locations later, Black Seed Bagels has become a critically acclaimed go-to bagel spot in New York City, with its executive chef and head baker, Dianna Daoheung, being nominated for two consecutive James Beard Awards. Her technique, which borrows baking techniques from Montreal, includes boiling the bagels in water with honey for a touch of sweetness.
Keeping dough, honey, and other critical ingredients on hand can often be a tedious job for a business the size of Black Seed. To alleviate the manual burden of the procurement process, Square introduced Kliegman to a new release from Square: Order Guide. The new feature enables restaurants to streamline their procurement process, reduce food costs, and centralize vendor management…