『62 | Tom Selementi - How to Scale a Beloved Brand Without Losing Its Soul』のカバーアート

62 | Tom Selementi - How to Scale a Beloved Brand Without Losing Its Soul

62 | Tom Selementi - How to Scale a Beloved Brand Without Losing Its Soul

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If this was useful, the letter goes further: one short insider note each week on what I'm seeing in live deals right now. It's free, it's two minutes, and replies come straight to me. Join at thejmichael.com/letter.What if the thing people fall in love with is the first thing to disappear when a business grows?Tom Selementi went from washing dishes at a bagel shop at 16 to scaling brands like Le Pain Quotidien, The Little Beet, and Bluestone Lane. In 2025, he became CEO of Spread Bagelry, the Philadelphia brand built on Montreal-style, wood-fired bagels boiled in honey water, and his job is to grow it without losing what people love.Tom calls himself a culinary romantic and an operational realist. With J. Michael Fischer Jr., he unpacks what breaks first when a craft business scales, why “our problem is people” is the excuse he bans, how to hold one standard across every shop, and why same-store sales growth beats growth at all costs.If you run or advise a business people love, this is the operator’s view most owners get too late. The craft is the brand. Listen now.Timestamped Highlights[01:13] – The hardest problem in business nobody talks about: growth that quietly erases what people loved [06:35] – The 35 cents a burnt bagel cost him, and the lesson that stuck for life [07:50] – Culinary romantic, operational realist: the tension inside every great food brand [09:22] – Why a single bagel convinced him to bet his career on Spread [09:54] – The corners every chain cuts to hit scale, and the three Spread refuses to [11:28] – The Jersey Mike’s blueprint: a $7 billion sandwich and the corner they never cut [14:01] – What actually breaks first when a craft business starts to scale [14:35] – The one excuse he bans the day he walks in the door [16:32] – Baseline expectation vs a great experience, and why owners confuse the two [19:54] – Welfare, food stamps, and the story he tells every hourly employee [22:22] – Stewardship and legacy: how he earned the right to carry a brand forward [25:48] – Growth at all costs vs great shops in great neighborhoods [28:30] – Ranked 690 out of 690, and the mentor who bet on him anywayMentioned ResourcesSpread BagelryLe Pain Quotidien (LPQ)The Little BeetBluestone LaneCarmine’s and Alicart Restaurant GroupJersey Mike’sCavaPopUp BagelsToastRutgers UniversityRed LobsterHavana CentralEss-a-BagelAbout the GuestTom Selementi is the CEO of Spread Bagelry, the Philadelphia-based brand known for Montreal-style, hand-rolled, wood-fired bagels boiled in honey water. A New Jersey native and Rutgers University graduate, he started in the business washing dishes at a bagel bakery at 16 and went on to help lead and scale premium food brands, including Carmine’s and Alicart Restaurant Group, Le Pain Quotidien, The Little Beet, and Bluestone Lane, where he helped open 22 locations. He describes himself as a culinary romantic and an operational realist, and since becoming CEO in 2025, he has led a turnaround built on hospitality, operational discipline, and an uncompromising commitment to craft.🔗 LinkedIn | WebsiteImportant LinksFeel Fully Alive: The 5 Dimensions of Vitality gives you the framework to thrive. Get your copy here.Stay Ahead in Business: Michael shares strategies to boost your financial decisions. Read his latest blog.Grow Your Wealth: Book a call with DBD Investment Bank.Going Beyond the Deal is an original podcast brought to you by J. Michael Fischer Jr. Production and editing by Podcast Your Brand.
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