Work worth doing
With Alex Brandwein, MBA student at UNC Kenan-Flagler Business School and founder of Brandwein Bagels
Like many entrepreneurs, Alex Brandwein found that the COVID-19 pandemic required a quick pivot – to support his business and the community. Find out how Brandwein’s shift to a pre-order, pick-up-and-delivery model gave his business a way to use fresh, New York-style bagels to bring the local Chapel Hill community together at a time when people had to stay apart. How did Brandwein use an entrepreneurial mindset to meet a rapidly emerging business need? How did he work creatively to make his business part of a shared community experience? And beyond great food, what are the key ingredients Brandwein thinks all food entrepreneurs have to serve up to be successful now and in the future?
On the Heels of Innovation explores the perspectives, insights and journeys of innovators & entrepreneurs who combined creative thinking and hard work to go beyond the expected. The podcast is powered by the Entrepreneurs Genome Project, which consists of research conducted by the Entrepreneurs Lab class taught by Ted Zoller, T.W. Lewis Clinical Professor and director of the Entrepreneurship Center at the UNC Kenan-Flagler Business School.