Tony and Deanna Arnt, owners of Edinboro staple Lakeside Bagel & Deli, stop by to discuss an eventful 2020. Beyond simply having to adjust business operations in a post-COVID-19 landscape, Lakeside Bagel & Deli also celebrated its 25th anniversary and announced a move to a new location.
Our guests also discuss their purchase of the shop, the secrets behind their delicious bagels, and much more.
Sponsored by: Erie Regional Chamber & Growth Partnership
Music: Kevin Macleod’s "pamgaea" available via Creative Commons Attribution-International 4.0. License: https://creativecommons.org/licenses/by/4.0/, No changes were made.
Music by audionautix.com. Audionautix's "Roboskater" by Jason Shaw available via Creative Commons Attribution-International 4.0. License: https://creativecommons.org/licenses/by/4.0/, No changes were made.
Transcript
DEANNA ARNT: He just said-- he came home one day literally and said, hey. The bagel shop's for sale. And I said, let's buy it. Literally.
TONY ARNT: And the rest is history.
DEANNA ARNT: Yeah. Exactly. So he's like, are you serious? I'm like, yeah. Why not? And I was like--
NARRATOR: That's Deanna Arnt and Tony Arnt, owners of Lakeside Bagel and Deli in Edinboro. They're the latest guest on Buzz Generated, a show that introduces listeners to businesses and community leaders that collaborate with the Northwest Pennsylvania Innovation Beehive Network.
This December was the perfect time to catch up with the regional entrepreneurs. Not only did they celebrate Lakeside's 25th anniversary this past August, but they're also in the process of moving operations to The Mill, the impressive new business complex you'll see when driving down the Route 6 N hill into the burrow. We spoke to them about all this plus the history of the shop, the secrets behind their acclaimed bagels, and how they ended up collaborating with the Beehive.
Join host, Tony Peyronel, the executive director of entrepreneurial development for Edinburgh's Center for Branding and Strategic Communication as he sits down with our guest. Together, let's discover what the buzz is all about.
TONY PEYRONEL: We're joined on the podcast today by Tony and Deanna Arnt, owners of Lakeside Bagel and Deli in Edinboro. Tony and Deanna, it's a pleasure to have you on the show. And welcome.
DEANNA ARNT: Thank you. Hello.
TONY PEYRONEL: Hello. Hello. It has been an understatement to say that 2020 has been quite a year for you. And dealing with COVID-19 has only been one of the challenges. You're also celebrating Lakeside Bagel's 25th anniversary and are preparing to move to a new location. It's probably best then if we start with the bad and move to the good.
Obviously, the restaurant industry has been hit extremely hard by the pandemic. How did this impact your business? And what adjustments did you need to make?
DEANNA ARNT: It was pretty scary. One of the best things that came out of it was that our daughters were home with us which one was a senior getting ready to graduate in school in Philadelphia. And the other one was finishing up her freshman year at Kent. They came home. And of course being millennials, oh my gosh. You got to shut down the shop now. We got to close. This is going to be scary.
So I think Tony was a little more freaked out than I was. I didn't even want to shut our doors at all. I'm like, come on. This is going to pass. He wanted to order hundreds of masks to sell. I'm like, oh my gosh. This is going to be over in a month. We don't need to sell masks.
TONY ARNT: Yeah. This is in the beginning.
DEANNA ARNT: Yeah. This was in the very beginning. So trying to figure out what to do was scary. Like I said, our daughters were actually very helpful with it. And we finally decided, OK. We need to do our part and help slow the curve.
TONY ARNT: Yeah. Flatten the curve.
DEANNA ARNT: Flatten the curve. So we did shut down initially for 14 days.
TONY ARNT: Yeah.
DEANNA ARNT: And at that point, we were trying to figure out, OK. What's going to be the next step? Is this going to continue? We got to do something to stay afloat. So during that 14 days, we revamped the shop a little bit as far as we put up plexiglass, we made it come in one door out the other, we put our six feet apart stickers down to make sure that people were going to stay separated, we put all the tables up of course because there was no more indoor dining. And we just figured, all right. We need to adjust. We need to figure out how to make our customers safer. And we have to figure out how to make our employees safer.
So we pretty much did that right from the start. Slow. Very, very, very, very slow. Everyone was scared. Customers obviously. Super slow. So it literally was Tony and myself and my girls running the show.
TONY PEYRONEL: Right.
DEANNA ARNT: And then we figured, well, that's the safest way, best way to do it because we're here at the shop together and we're at home together. So that started everything. Does that answer the question?
TONY PEYRONEL: It does. It does. And I'll follow up too. I know I have come in to your shop a little less frequently since the pandemic. And as a complement to your product, one of the things about you is you get extremely busy. I mean there are times of the day when the restaurant is really crowded. And I know one of my habits anyhow is a lot of times if I do something, I'll come late. I'll come in around 2 o'clock after the rush and when you might already be thinking about closing.
But I just the social distancing component, a place that you're so popular and you're so busy, that had to create an extra challenge when you had to throw social distancing requirements into that.
TONY ARNT: Yeah. End of the summer, we did stay fairly busy. And it was just you have to keep them six feet apart in line. So it was just a constant line. I mean you don't want to complain about a constant line. But it was just you couldn't get anything else done. You just wait on the next person, move them along, make sure they get out of the way.
DEANNA ARNT: So we started to get busy again. But it was a harder busy.
TONY ARNT: Yeah.
DEANNA ARNT: People are lined up outside now spaced up to the garbage can. And there was no break at all, which again not to complain about, but COVID made everything harder for everybody.
TONY ARNT: Right. And now it's definitely slowed down without the kids back in Edinboro.
TONY PEYRONEL: Sure.
TONY ARNT: And a lot of people are not commuting. They're staying at home so they don't need to drive, get a coffee, and go to work. They just stay home. So we have noticed that.
TONY PEYRONEL: Right. Right. Sure. Sure. Well, amid all the problems created by the pandemic, 2020 as I mentioned in the intro, is also the 25th year your business has been in existence even though the two of you were not the original owners. Tell our listeners a little bit about the history of the place and what you've done or plan to do to celebrate the silver anniversary of Lakeside Bagel and Deli as its current owners.
DEANNA ARNT: As far as the history goes, and I feel like I'm doing all the talking, but Kathy and Chris McMaster started it 25 years ago. And they ran it for a few years. And then another couple, the Kulas from Waterford ran it for a few years, had some health issues. I was a stay at home mom at the time and Tony had just got his reality license. And he just said-- he came home one day literally and said, hey. The bagel shop's for sale. And I said, let's buy it. Literally.
TONY ARNT: And the rest is history.
DEANNA ARNT: Yup. Exactly. So he's like, are you serious? I'm like, yeah. Why not? Now's the perfect time. So he had a background. He had worked at high school at a pizza place forever since you were how old?
TONY ARNT: Yeah. Well, 16.
DEANNA ARNT: Yeah. So he knew a little bit about dough and baking. And I was a teacher by trade. So I knew about scheduling and things like that. And I have more of a business background. So together, it was the perfect storm. So we ran it for-- we actually celebrated in August. We purchased it in August 17 years ago. So Tony and I have actually owned it for 17 years, which has been a great business to run with two little girls who are now 20 and 22.
TONY ARNT: Right. Right. Yeah it was pretty good. There was always somebody home when they got off the bus. It's either one of us there and one of us at the shop.
TONY PEYRONEL: Right.
DEANNA ARNT: And I always say to friends and that how lucky my kids were to always have one of us home with them. We didn't have to worry about child care or anything like that. So it really was a great business to have a little family nearby. And then as far as Kathy goes, Kathy still frequents the bagel shop. And so because we bought it in the month of August, that's when we decided to do our celebrating was in August as far as the 25 years go. Of course COVID put a damper on everything. I didn't even want to do anything because I was pouting. And he's like, come on. It's been 25 years. We've got to do something.
So t-shirts, we had t-shirts made, stickers made, and then a week in August we gave away over $300 worth of gift cards and merchandise to the bagel shop. We had customers come in. And with every purchase, we ripped a playing card to keep it COVID friendly. They got half, we kept the half, and then we did a drawing every week for I think the month of August.
TONY PEYRONEL: Right. My wife came home with one at one point.
DEANNA ARNT: Oh nice.
TONY PEYRONEL: So yeah. And she handed me a torn playing card. And I think she said you, Tony, had given it to her and said, here. Take this and bring it back. So that is interesting. I did get half of a playing card.
TONY ARNT: See? No pens or paper needed.
DEANNA ARNT: Yeah, that was all Tony.
TONY ARNT: And they actually all were claimed.
DEANNA ARNT: Yeah. We were afraid that people were going to throw their cards away or lose them. But all the prizes and gift cards and everything was claimed. And that was a big hit. It kind of kept everybody excited about coming in and, oh, keeping their playing cards. And how long do we have to keep them for?
But again, back to Kathy, she came in one day while we were celebrating. And I said, oh Kathy, I want to give you a 25th anniversary t-shirt because if it wasn't for you, we wouldn't even be here today. And as humble as Kathy is, and it almost brought me to tears, one of the nicest things I've ever heard anyone say, she said, Deanna, I may have started it. But you and Tony have made it everything I've always wanted it to be.
TONY PEYRONEL: That is very nice.
DEANNA ARNT: It was fantastic. So I wanted to hug her but I couldn't.
TONY PEYRONEL: Right.
DEANNA ARNT: But she got a t-shirt.
TONY PEYRONEL: I know the other thing, when I think 25th anniversary, and I could tell when you're talking about it because you've been into it now you say 17 years. And you're thinking about your girls at that point and then where they are now. I know as a parent that makes you feel a little old. But I have to say when we first talked and you said 25th anniversary, I feel really old. I did go to Edinboro as a student. I don't even count that. I've been here teaching since 1992. And for some reason, anything that wasn't here when I first got here to me remains new.
And I really I'm not making this up. I mean I still view Lakeside Bagel as a new business. I still think of it as being new simply because it wasn't here when I first got here. So I know even in your 17 years, that's by far the biggest span in that 25 year period. And you think of where your children were when you started and where they are now. I share the feeling of, wow, 25 years. It makes me feel a little old too. That's for sure. Probably because I am. But--
DEANNA ARNT: Well, wait though. Talking about old, when we first bought the place, Tony would always be like--
TONY ARNT: Oh yeah.
DEANNA ARNT: Customers would come in, oh. What semester are you?
[INTERPOSING VOICES]
DEANNA ARNT: I said, Tony--
TONY ARNT: Well, no. They would come in, it takes them about a year to find the place when they're freshmen.
TONY PEYRONEL: Right,
TONY ARNT: And then they start. You see them three years and you see them kind of grow up and they graduate. Hey, I'm graduating. Sometimes you give them a hug, some congratulations. But it's funny. This one girl comes in and she's been here a few years. And she goes, you're still in class? I'm like, yeah. I got one more semester.
DEANNA ARNT: No.
TONY ARNT: And she was mad. She's like, whah.
DEANNA ARNT: Yeah, I never got that.
TONY ARNT: Yeah. I got one more semester to go.
DEANNA ARNT: Yeah. But now so the employees will come in and they'll tell a story or something. And Tony will say something. They're like, you're just like my dad.
TONY ARNT: So now I get the dad.
DEANNA ARNT: Yeah. So it went from, what semester are you? To you're just like my dad. So yes. We feel very old now.
TONY PEYRONEL: 17 years is 17 years. That's a good--
NARRATOR: This episode of Buzz Generated is sponsored by the Erie Regional Chamber and Growth Partnership, the voice of the business community in the Erie region. The chamber provides advocacy and access to people, education, and information so the businesses have the leadership resources and expertise needed for continued prosperity throughout the region. Schedule a time to meet with a business action team and learn more about how the chamber can help. Or visit the Erie Regional Chamber and Growth Partnership online at www.eriepa.com.
The growth of our vibrant community at Erie PA depends on a dynamic business environment. The Erie Regional Chamber and Growth Partnership aims to provide just that. Let's get back to the episode.
TONY PEYRONEL: Well, it's also exciting that you'll soon be relocating to The Mill complex just down Route 6 N at 500 Plum Street. It's probably best described, again, me my age showing again the former Agway.
DEANNA ARNT: Correct.
TONY PEYRONEL: Years ago, it's the old Agway building. Can you tell us how the new location will allow for the expansion of your business? And maybe you could talk to you a little bit about the other businesses that are going to be there located with you.
DEANNA ARNT: First of all, it was a big back and forth whether we even wanted to move. Again, we've been there for 25 years, we're kind of set in our ways, we just did a mini remodel, what, two years ago? Three years ago? So it was, OK. Is this something we really want to do? So--
TONY ARNT: But we are definitely out of room.
DEANNA ARNT: Correct. He's like--
TONY ARNT: If we have to move three things to get the one thing to move it back. I mean, that's a good problem to have.
DEANNA ARNT: Right. Pre-corona, we were working with Edinboro University as far as getting them bagels into their cafe, Java, Mango, and Waterford, we were giving them bagels. We were running out of room. We could only make so many bagels. We found ourselves running out of bagels more often than we should have, making customers angry. But when you're confined like that, you can only make so many bagels in a day. Everyone was like, just make more. You don't understand. We don't have room for more.
So we finally decided, OK. This is where we want to go. We talked to the Bookhamers, Jamin Bookhamer has been fantastic. And look guys, you can have your pick out of which spot you want. You guys are an icon in the community. We really want you to stay. Be our anchor. So after talking with Jamin, and timing, and our kids are pretty much out of the house, we're like, well, we're not going to retire. So we might as well start over.
TONY ARNT: Yeah.
DEANNA ARNT: So go bigger or go home. Right? So the biggest thing we were hoping for was so much more parking because everybody complains about the parking at the shop.
TONY ARNT: Right.
TONY PEYRONEL: Again, you got a good product and you bring in a lot of people. But right. Sometimes it's you can't find a place to go.
DEANNA ARNT: Correct. And in and out is difficult. So we're like, oh. We're going to have tons of parking up there. Parking is still going to be a little wonky in the beginning. But I hope people realize all the parking up behind, they're going to be able to walk down because we are going to be in the entire bottom. We have the entire bottom. The bottom parking lot seems a little wonky right now, but that will grow over time. Jamin promised us. And so as far as what's going to take place there, our kitchen is going to almost triple in space. And that's where we need it. More refrigerators--
TONY ARNT: The dining room will stay the same.
DEANNA ARNT: Yes.
TONY ARNT: Because we had there's old post, old axe cut post we still left. And it kind of cuts the dining room up with the kitchen.
TONY PEYRONEL: Right.
DEANNA ARNT: Yeah. Yeah. The aesthetics of it.
TONY PEYRONEL: I was going to say, that's probably for aesthetic reasons because that is a great look.
DEANNA ARNT: Yeah. And support because we are on the bottom. We were able to get rid of a few, but we couldn't get rid of all of them.
TONY PEYRONEL: Right.
DEANNA ARNT: So we'll still have seating once corona's over for 50 as we do now. But of course right now, we're still at the 25%, 50% seating capacity. But anyway, so seating capacity will be basically the same. The kitchen will more than double. And then behind the counter space will double as well for the girls, employees, back and forth.
TONY ARNT: Well, we'll have a longer counter to wait on more people at once.
DEANNA ARNT: Correct. Right.
TONY ARNT: So the line should flow better.
DEANNA ARNT: Right now we just have one point of sale or register. We're planning on having at least three.
TONY PEYRONEL: Oh cool.
DEANNA ARNT: Yes. And which people are-- this is a must that people have asked me that are getting excited about, we will have a coffee only line.
TONY PEYRONEL: Oh yeah. There you go.
DEANNA ARNT: Because it always breaks our heart when someone's waiting in line for five, seven minutes, and they get up, can I just have a large regular? I'm like, oh.
TONY PEYRONEL: Right.
DEANNA ARNT: We feel bad for them, but they never really said much. So there will be a walk in, grab your coffee, and go line, which will be huge. We will not right away, because of so many changes, and this is going to be new to all of us, we don't want to change much in the beginning. We kind of want to make it be an easy flow over there for us as well as for the customers.
TONY ARNT: Yeah. We're going to have a little bit of a learning curve to begin with.
DEANNA ARNT: Please be patient.
TONY ARNT: We're just going to keep the same items we have now.
TONY PEYRONEL: You want to keep that familiarity is a good thing.
TONY ARNT: Correct. And then--
DEANNA ARNT: And then eventually we do want to bring in gluten free options, not bagels. Sorry folks. But gluten free muffins, cookies, things like that. But I'm sorry but gluten free bagels just do a disservice to a bagel.
TONY ARNT: Yeah. We tried. It just--
DEANNA ARNT: Yeah. So there will not be gluten free bagels, but there will be gluten free options. We're also going to lean more towards fancier drinks. Even though we're a bagel shop, we plan on bringing in lattes, espresso machine, cappuccinos, down the road a little ways.
TONY PEYRONEL: Oh cool.
DEANNA ARNT: So yeah.
TONY PEYRONEL: Cool.
DEANNA ARNT: So we will be expanding our menu slightly eventually.
TONY PEYRONEL: Right. Cool. That's a good segue way to the next question, because I have some gluten free ites, not in my immediate family but in my extended family. And I mean it is it borders on the level of obsession. And I can understand that if it has such a negative impact on some people's bodies. But now we're going to talk a little bit about the process, your process, of bagel making. That's my next question. And I know the amount of gluten in that flour is part of what makes them really, really good.
So even though as we talked about your relocation, you're on the precipice of a big change. That's going to be a big change. One of your traditions has been how you make your bagels. And you've always maintained the long held tradition of boiling them. Please explain how that process gives your bagels that true New York City style, and how that differs from most other bagel shops in the region.
TONY ARNT: Yes. A little known Edinboro secret. John Wildwood uses the same flour we do.
TONY PEYRONEL: Cool.
TONY ARNT: The Hummer high gluten flour.
TONY PEYRONEL: Right. Right.
TONY ARNT: And as far as, yes. The boiling of the bagels is the key to keeping it a New York style, or we call it old school. Because even some places in New York City, we have customers that come, I went to New York City and I had a bagel. It was terrible. Yours are better than them. But it's just the boiling. So you let the bagels rise, you put them in a 30 gallon kettle, boiling water, pull them out, and put them in the oven is the key.
TONY PEYRONEL: Right.
TONY ARNT: A lot of bagel shops they just let them rise, they keep them on the cart, and they just roll it into an oven and set a timer and pull them out. So ours are a lot of labor, labor intensive bagels.
DEANNA ARNT: The boards. Talk about the boards.
TONY ARNT: Oh. We have the [INAUDIBLE] the bagel boards too. All right. So let's start over.
TONY PEYRONEL: How does that--
TONY ARNT: Cut.
TONY PEYRONEL: How do the bagel boards work?
TONY ARNT: All right. So you let the bagels rise for about a half hour, you put them into the 30 gallon kettle. It's boiling water. You pull them out, you put them on bagel boards with burlap. So you're going to put them face down so the bottoms have time to dry. So you put them in the oven with the bottoms up so to speak. You let them bake for a while, probably about 10 minutes. Then you flip them over. And that's when you see them come out when they use the peel and put them out.
TONY PEYRONEL: Right. Right. So that's another key ingredient. But I knew that the boiling and the fact that you do use a high gluten flour, and I remember that's really a key. Two Edinboro icons, John's Wildwood and Lakeside Bagel. One of the secrets is the Hummer high gluten flour. That's really a cool name too. So thanks for sharing that, some of those secrets with us. Because I know people do enjoy their product. Yes, Deanna.
DEANNA ARNT: The purpose of the boiling, though, if you just steam them and push them in the oven, all that does is make bread in the shape of a bagel which doesn't mean they're bad. I mean that's good. And some people like that. They're a little softer. By boiling them, that's what gives them the crunchy outside and the soft inside. So that's what a true bagel is. You have to have the high gluten flour and you got to boil them. And that makes the consistency of a bagel.
TONY PEYRONEL: Right. Cool. Cool. Well, you both have been working with Edinboro University's Center for Branding and Strategic Communication which is part of the Northwest PA Innovation Beehive Network, a collaborative between the four universities in Erie County and the Erie County Public Library. And those groups work together to provide a variety of free services to businesses. What I'd like to ask is, how has the Edinboro Beehive helped you in celebrating this anniversary and getting ready to head to the new location?
DEANNA ARNT: Yes. They did some new logos for us, which it was interesting. They did probably about four logos.
TONY PEYRONEL: OK.
TONY ARNT: And it was really hard to pick one. It was like, I liked this one, she liked that one, and the employees liked this one. And so we finally did settle on one. It's a little bit more modern. Keep us up with the times. So they did a great job. They got us business cards.
DEANNA ARNT: Menus.
TONY ARNT: Menu boards.
DEANNA ARNT: They actually took off a lot of the stress as far as the little things that we needed to update as far as moving goes. We're like, hey, we're moving. We're literally starting over. Let's get some new fresh ideas out there. So the Beehive was huge with that. Really, really helping us bring logos together, menu boards, some social media, things like that was huge. Unfortunately, as far as the 25th anniversary goes, because we actually already celebrated in August and we really didn't meet with them until--
TONY PEYRONEL: You were well into 2020.
DEANNA ARNT: We were. We were. But they did help with a huge amount with putting all of our logos and things together, which was kind of like a checklist we got to check off as far as the stress of moving goes.
TONY ARNT: And we have a little bit of a dilemma though. We don't want to move and get a new logo because people will be really confused.
[INTERPOSING VOICES]
DEANNA ARNT: Oh my gosh. There's a brand new bagel shop.
TONY ARNT: Yeah. What happened to Lakeside Bagel? No, it's still here. But so we might wait on the new logo.
DEANNA ARNT: As far as implementing it.
TONY ARNT: Yes. Find out when they figure out where we're at. And then we might throw it up there.
TONY PEYRONEL: You want those old customers when they come into town like that young lady that thought Tony was a student. She's probably thinking, I wonder if that dude is still taking a class or two and serving up bagels. You don't want them to think it's a new operation. I understand that challenge. That presents an interesting challenge. New and change and those are occasions for doing a lot of things. But you sure don't want people thinking it's not you. It's not the bagel shop. For sure.
Well, I take it from your comments then you probably you would recommend the Northwest PA Innovation Beehive Network to other businesses?
TONY ARNT: Yes. Absolutely.
DEANNA ARNT: Oh my goodness. Absolutely. They were fantastic.
TONY ARNT: A professional email. I'm not a email guy. So I had to make sure every day I had to check my email. Anything new? Oh. Yes, we like it. Change the font a little bit on this one. And I tell you what, whatever we asked them to do, they did it within a day. I had to make sure I checked my email again. I'm like, oh, looks great. Onto the next thing. And they kept banging them out.
TONY PEYRONEL: Cool. That's good to hear. That's good to hear. And thank you for you did tell us that early on that you weren't a big-- we were going to have to rely on email. So you made a change there. Thank you for conscientiously checking that because COVID forced us obviously to do almost everything remotely rather than in person. And email was certainly a key to that.
Even though working with the Beehive is new for you, working with Edinboro University isn't. I mean I know that your bagels have been for at least a couple of years a feature item in the Pogue Student Center. And I wonder if you have plans for other similar partnerships like that in the future.
DEANNA ARNT: Absolutely. Like we said, pre-corona, COVID, we had already had a little bit of work that we were doing with Mercyhurst, and Allegheny, as well as Edinboro University, Java Mango. We were really starting to push out more than pull in, which again means you got to have a bigger kitchen.
So that was in the works. And then COVID came and colleges closed and what have you. But our goal is to do more of a push out. Well, we're going to make them from scratch in-house, we're going to boil them, we're going to bake them, and we're going to get them delivered to your university, et cetera, for you so other places can experience Lakeside Bagel without having to come to us.
So that is huge, something that we're looking forward to working with again.
TONY PEYRONEL: Yeah, that's exciting. I'm assuming that would be a significant expansion, a good opportunity for sure. In closing, is there anything else that either one of you would like to tell our listeners?
TONY ARNT: Just we have great community support. I mean we have a small town. But there's a lot of regulars that come in every day. We know their name, we know what they get, actually sometimes we don't even know their name.
DEANNA ARNT: No, no. He'll come home and go, did you know Bob did blah, blah, blah? And I'm like, Bob? Who's Bob? You know. Cinnamon raisin toast with butter. Oh, Bob. Seriously. That's like a daily thing.
TONY ARNT: So we do know them by their orders. We can see their car pull in and we get Barb's breakfast sandwich ready with poppy seed.
DEANNA ARNT: Poppy seed with ham egg cheese.
TONY PEYRONEL: Right.
TONY ARNT: So--
DEANNA ARNT: Yes. To end it's just thank you to the community. I mean we would not be here without you. And we had a regular that came in right at the onset of COVID. And we were so, so slow. And he did a huge post. Hey guys, you need to support Lakeside Bagel. And we got so busy for that week. And again, and we thanked him over and over again. It was crazy. He just did a shout out. You guys need to support Lakeside Bagel. And everybody did. And it's because of the community.
And employees, we've got the most amazing employees. I mean they literally are our family. And without the community's support, the family support, the employee support, I mean we couldn't do it without you guys. So we just want to thank the community for everything.
TONY PEYRONEL: Great. Great. Well, I also want to thank the two of you for coming in, taking the time, and sharing some additional details on the Lakeside Bagel story. And we appreciate that. So thank you as well.
DEANNA ARNT: Thank you.
TONY ARNT: Yeah. Thanks for the invite.
TONY PEYRONEL: Sure.
NARRATOR: The Northwest Innovation Beehive Network works to enhance business expansion and development in the Erie area. The Beehive is made up of five grant funded centers that collaborate to encourage business growth. The centers work together to form the hive network while each location operates in its own specialized area of expertise. Blasco Library, Penn State Behrend, Edinboro University, Gannon University, and Mercyhurst University are each responsible for a specific service.
You can contact us at nwpabeehive.com. You've been listening to Buzz Generated. This podcast was released through Edinboro University's Center for Branding and Strategic Communication. It's produced by Keith Hepler and Chris Lantinen. Thank you to our guests for their insight and to you, our listeners, for taking the time to experience innovation alongside us. Consider subscribing if you like this episode to get more as soon as they drop. And if you really enjoyed it, jump over to Apple Podcasts for a five star review. Thank you for listening.
