Unless I've missed, I haven't seen any discussion here of the Transfer Co Food Hall in Raleigh. I've been several times to Benchwarmers Bagels and really like. Have only been to the Oyster Bar a couple of times and Che's Empanada's once. Dank Burrito is now open and am thinking about giving it a try for lunch.
I've really enjoyed everything I've had and really like the space. I frequent Morgan Street Food Hall a good bit as well and like the contrast of the two. Still waiting for all of Transfer Co to open up but, by way of comparison between the two, I find it more foodie and upscale of the two. That's not meant as criticism of Morgan Street but just to note a difference. I'm hopeful everyone is able to make it. The size / customization of some of the spaces at Transfer Co. give me some pause, frankly. Morgan Street, on the other hand, seems set up for easier transition of vendors if necessary.
In particular, I really like the bagels at benchwarmers and can definitely tell a difference in texture, etc. compared to a Brueggers bagel. I've not explored all the different types yet as I'm partial to the basic combo option of plain bagel, plain cream cheese and good counter culture coffee for like $4.25. It's a significant "savings" compared to getting a different, flavored cream cheese. A few observations around all of that though for the benefit of the benchwarmers folks:
1. I get you are different and fancy and new school bagels but consider having some more basic cream cheese types (like a strawberry or something other than super fancy fruit flavor) in order to broaden appeal to wider audience. There will be some foodies that want to go there with non-foodies and you could benefit from broader variety.
2. One thing I've noticed is the bagels are never warm. I sort of miss that option from the Brueggers etc. shops. All the bagels are very fresh but sometimes I'd like one warm.
3. Along the same lines, on the bagels I've had with eggs, the eggs haven't been piping hot. Given the sort of more made to order nature of these and staff, etc., I would sort of expect some piping hot (or at least more than room temperature) scrambled eggs. Would really improve those sandwiches.
4. Speaking of staff, I'm frankly concerned how you are able to pay all those folks working there. Early this morning there appeared to be 12+ folks behind the counter working there. Guess some of that is prep for later crowds and lunch items, etc. but most of the bagels appeared baked already. Just always amazed at how many staff seem to be on hand.
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