Dec/Jan 2013

Total Page:16

File Type:pdf, Size:1020Kb

Dec/Jan 2013 Couturier.qxd:. 12/12/12 12:52 PM Page 1 The French cheese for every occasion Merci Chef’s new product line -Powerful brand recognition optimal shelf impact -Top selling French goat cheeses under ONE brand -Convenient consumer packaging -Long shelf life -Great goat cheese that fits every meal or snacks occasions! Find out about it! [email protected] Couturier North America 2986 Route 9 Hudson, NY 12534 TOC.qxd:Layout 1 12/14/12 3:16 PM Page 1 DEC./JAN. ’13 • VOL. 17/NO. 6 COVER STORY CONTENTS 16 28 36 FEATURES Middle Eastern Flavors Gaining Popularity .................................... 21 The definition of Mediterranean foods is expanding Growing Beyond Olives ............................ 24 Delis embrace olive bars as a means of attracting adventurous consumers Fried Chicken Transcends Trends .............. 28 Fad diets have no long-term effect on fried chicken sales Dips and Spreads No Longer Sinful .......... 32 The category now fits consumer demands for healthfulness PROCUREMENT Position Breads for Add-On Sales ............ 36 Prominent displays increase ring DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O.Box 810425,Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O.Box 810217,Boca Raton, FL 33481-0217 JUNE/JULY 2012 DELI BUSINESS 3 TOC.qxd:Layout 1 12/14/12 3:16 PM Page 2 DEC./JAN. ’13 • VOL. 17/NO. 6 DELI MEATS CONTENTS Premium Deli Meats .................................. 42 Consumers have an extensive variety of options CHEESE CORNER Taking Cheese a Step Further .................. 38 The importance of affinage COMMENTARIES EDITOR’S NOTE The Rise and Fall of the Jewish Deli .......... 12 PUBLISHER’S INSIGHTS A Time To Give Thanks .............................. 14 MARKETING PERSPECTIVE Healthy Living at the Deli Counter ............ 45 IN EVERY ISSUE DELI WATCH ...................................................... 8 INFORMATION SHOWCASE ...................................... 46 BLAST FROM THE PAST ........................................ 46 38 42 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O.Box 810425,Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O.Box 810217,Boca Raton, FL 33481-0217 4 DELI BUSINESS DEC./JAN. 2013 Haliburton.qxd:. 12/12/12 12:25 PM Page 1 Masthead.qxd:Layout 1 12/14/12 3:11 PM Page 1 RED BARN FAMILY FARMS WINS RISING STAR AWARD Red Barn Family Farms, Apple- DELI BUSINESS ton, WI, was recognized as a Rising MARKETING MERCHANDISING MANAGEMENT PROCUREMENT Star business by the Wisconsin Economic Development Council. Paula Homan was honored as the PRESIDENT & EDITOR-IN-CHIEF JAMES E. PREVOR women-owned business Rising Star. [email protected] The award recognizes businesses PUBLISHING DIRECTOR with great promise that have been in KENNETH L. WHITACRE business less than five years. [email protected] Paula Homan and her husband, PUBLISHER/EDITORIAL DIRECTOR Dr. Terry Homan, large animal veterinarian, established Red Barn Family Farms in 2008 LEE SMITH with the mission to help reinvigorate small Wisconsin family-owned dairy farms by cre- [email protected] ating an economy that values these farms and the families who operate them. MANAGING EDITOR Red Barn has tapped into consumers’ desires for a closer connection to the source of JAN FIALKOW their food and for more accountability in how it is produced. Red Barn Family Farms are [email protected] the only dairy farms in Wisconsin to have the American Humane Association certifi- SALES MANAGERS cation. Farming on a smaller scale allows Red Barn Family Farms’ products to meet an JANE JOHNSON [email protected] increasing demand not only for locally produced food but also for food that has been pro- duced ethically and sustainably. Farmers are paid on an innovative new pay structure, MICHAEL LISBERG [email protected] apart from commodity pricing, that rewards their dedication to Red Barn’s rigorous stan- dards for milk quality and animal husbandry, or humane treatment of animals. PRODUCTION DIRECTOR Red Barn cheese has earned a significant number of awards, medals, and accolades. DIANA LEVINE [email protected] In March, the dairy won gold, silver and bronze medals in the Mild to Medium Cloth- bound Cheddar category for its Red Barn Heritage Weis at the 2012 World Cheese ART DIRECTOR JACKIE TUCKER Championships in Madison, while Red Barn Heritage Weis Reserve won gold and sil- [email protected] ver medals for Aged Bandaged Cheddar. The company recently launched Edun, its New Zealand-style raw-milk Cheddar PRODUCTION DEPARTMENT FREDDY PULIDO and will shortly release its 3-year Heritage Weis Reserve. RESEARCH DIRECTOR SHARON OLSON CONTRIBUTING EDITORS CAROL M. BAREUTHER KRISTINE HANSEN COMING NEXT ISSUE IN FEB/MAR 2013 BOB JOHNSON CHARLIE KALISH COMING NEXT JULIE COOK RAMIREZ BARBARA ROBISON COVER STORY PROCUREMENT STRATEGIES SEND INSERTION ORDERS, PAYMENTS, PRESS RELEASES, PHOTOS, LETTERS TO THE EDITOR, ETC., TO: GMOs — Pros & Cons Trends for Spring & Summer DELI BUSINESS P.O. BOX 810217, BOCA RATON, FL 33481-0217 PHONE: 561-994-1118 FAX: 561-994-1610 FEATURE STORIES PREPARED FOODS E-MAIL: [email protected] Consumer Research Pizza Asian Foods PHOENIX MEDIA NETWORK, INC. CHAIRMAN OF THE BOARD Entrées DELI MEATS JAMES E. PREVOR Roast Beef EXECUTIVE VICE PRESIDENT MERCHANDISING REVIEWS Prosciutto KENNETH L. WHITACRE Packaging Food Bars CHEESES SENIOR VICE PRESIDENT LEE SMITH Soups Mozzarella Cheddar GENERAL COUNSEL DEBRA PREVOR EXECUTIVE ASSISTANT COMING IN APRIL/MAY 2013 FRAN GRUSKIN DELI BUSINESS will take an in-depth look at the growing popularity of specialty TRADE SHOW COORDINATOR cheese and its impact on retail deli department sales. JACKIE LOMONTE DELI BUSINESS IS PUBLISHED BY PHOENIX MEDIA NETWORK, INC. P.O. BOX 810425, CORRECTION: In the Expertise in Action sidebar in Encountering Craftsmanship in the BOCA RATON, FL 33481-0425 Oct/Nov issue of DELI BUSINESS, we incorrectly stated that a Certified Cheese Professional PHONE: 561-994-1118 FAX: 561-994-1610 who suspects a serious pathogen in a cheese should photograph the cheeses and then return the www.delibusiness.com cheese to the distributor. We should have said to send the photograph to the distributor. We ENTIRE CONTENTS © COPYRIGHT 2012 regret any confusion this may have caused. PHOENIX MEDIA NETWORK, INC. ALL RIGHTS RESERVED. PRINTED IN THE U.S.A. SUBSCRIPTION & READER SERVICE INFO ELI USINESS PUBLICATION AGREEMENT NO. 40047928 If you would like to subscribe to D B for the print and/or electronic ver- sion, please go to www.delibusiness.com and click on the “Subscribe” button. From there, you can subscribe to the print version of DELI BUSINESS or free of charge to the electronic version. In addition, you can read the electronic version and go directly to a company’s Web site through our special hot link feature. Best of all, you can download and print any article or advertisement you’d like. 6 DELI BUSINESS DEC./JAN. 2013 Sartori.qxd:. 12/12/12 12:45 PM Page 1 Watch.qxd:Layout 1 12/14/12 3:24 PM Page 1 D E L I W A T C H Announcements FIRSTSOURCE: TYSON DIG DEEP CONTRACT VERMONT FARMSTEAD SUPERMARKET DELI PROMOTION MANUFACTURING PROGRAM EXPANDS MARKETPLACE Lee Smith, senior vice president, Tyson Foods, Inc., Springdale, AR Pulaski Meat Products, Linden, NJ, The Vermont Farmstead Cheese Phoenix Media Network, Boca announces The Dig Deep promotion, has formally launched a new Contract Company, So. Woodstock, VT, has Raton, FL, will be the keynote featuring a coupon for $2.50 off the Manufacturing Program for retailers, produced cheese since January 2011, speaker at FirstSource: Supermarket purchase of two pounds or more of wholesalers and brand owners. The but has already generated 32 awards. Deli. Combining product presenta- Tyson Boneless Wings from the deli program offers customers the ability Its cheeses will now be available in tions, networking opportunities, prod- and one Pepsi 8-pack 12-ounce plastic to create a line of private-label NY, NJ, NH, CT, MA, RI, SC, GA, uct tastings, and private one-on-one bottles or 7.5-ounce mini cans. Con- branded pork products with the flexi- AL, MS, TN, LA, FL and TX. buyer-requested meetings exclusive to sumers can receive a free 32-ounce bility to produce single products to a Cheeses include: Farmstead Cheddar, high-level supermarket deli buyers and collectible cup with a peel-off sticker full line that can be expanded across Lillé (Coulommier), Governor’s Ched- suppliers, it’s a uniquely efficient alter- featuring a code to enter online for a supermarket deli departments. The dar, WindsorDale, Smoked Windsor- native for buyers to source innovative chance to win a Samsung 55" Smart program delivers the following bene- Dale, AleHouse Cheddar, Brickhaus products and learn what’s new and 3D HDTV or a trip for four to the fits: state-of-the-art USDA manufac- Tilsit and Vermont Applewood hot to the marketplace — all in a 2014 Super Bowl. The promotion will turing; complete turn-key solution Smoked Tilsit, Blueberry Windsor- relaxed, no-pressure environment be online Jan. 2 - Feb. 4, 2013, and from recipe development to packag- Dale, Hot Pepper WindsorDale, over 2 1/2 days. This unique sympo- also will be featured on DeliAny- ing; competitive pricing; complete Cracked Pepper WensleyDale, Cran- sium will be held Feb. 5-7, 2013, at time.com. quality control program; and recipe berry WindsorDale, Chocolate Stout, the Marriott Coral
Recommended publications
  • New York City a Guide for New Arrivals
    New York City A Guide for New Arrivals The Michigan State University Alumni Club of Greater New York www.msuspartansnyc.org Table of Contents 1. About the MSU Alumni Club of Greater New York 3 2. NYC Neighborhoods 4 3. Finding the Right Rental Apartment 8 What should I expect to pay? 8 When should I start looking? 8 How do I find an apartment?8 Brokers 8 Listings 10 Websites 10 Definitions to Know11 Closing the Deal 12 Thinking About Buying an Apartment? 13 4. Getting Around: Transportation 14 5. Entertainment 15 Restaurants and Bars 15 Shows 17 Sports 18 6. FAQs 19 7. Helpful Tips & Resources 21 8. Credits & Notes 22 v1.0 • January 2012 1. ABOUT YOUR CLUB The MSU Alumni Club of Greater New York represents Michigan State University in our nation’s largest metropolitan area and the world’s greatest city. We are part of the Michigan State University Alumni Association, and our mission is to keep us connected with all things Spartan and to keep MSU connected with us. Our programs include Spartan social, athletic and cultural events, fostering membership in the MSUAA, recruitment of MSU students, career networking and other assistance for alumni, and partnering with MSU in its academic and development related activities in the Tri-State area. We have over fifty events every year including the annual wine tasting dinner for the benefit of our endowed scholarship fund for MSU students from this area and our annual picnic in Central Park to which we invite our families and newly accepted MSU students and their families as well.
    [Show full text]
  • Matchbox Foodmenu FINAL U
    LUNCHBOX SAMMIES SERVED WITH SIGNATURE, HAND-CUT FRIES, PICKLE, AND COLESLAW (GLUTEN FREE BREAD AVAILABLE) HAM & SWISS ALBACORE TUNA MELT Smoked ham, Swiss cheese, honey mustard, Dill havarti and tomato, served on toasted served on grilled challah bread San Francisco sourdough 8 8 CHICKEN SALAD SANDWICH ALBACORE TUNA SALAD SANDWICH Served on toasted San Francisco sourdough Served on toasted San Francisco sourdough 7 7 BURGERS MILE-HIGH DELI SERVED WITH SIGNATURE, HAND-CUT FRIES, AND PICKLE (GLUTEN FREE BREAD AVAILABLE) STANDARDS ALL BURGERS ARE 1/2 LB., SOURCED FROM NATURAL, SERVED WITH SIGNATURE, HAND-CUT FRIES, GRASS-FED ADA BEEF CATTLE, PICKLE, AND COLESLAW AND SEARED ON OUR FLAT-TOP GRILL (GLUTEN FREE BREAD AVAILABLE) (SUBSTITUTE A BLACK BEAN CHIPOTLE PATTY) GIVE IT A SCHMEAR (HOUSE-MADE CHICKEN LIVER MOUSSÉ) $3 MATCHBOX BURGER Matchbox-cut bacon, cheddar, sunny-side up egg, served on toasted bloody mary bun PASTRAMI Steamed pastrami and deli mustard, served on Polish rye 10 10 | 16 ‘BAR SCHEEZE’ BURGER A MICHIGAN SPECIALTY CORNED BEEF Steamed corned beef and deli mustard, “Bar Scheeze,” lettuce, onion, and tomato, served on Polish rye served on toasted brioche bun 10 | 16 9 SALAMI PATTY MELT Grilled salami, served on toasted Swiss cheese cheese and caramelized onions, San Francisco sourdough served on grilled Polish rye 10 | 16 9 THE ‘SCHWARBURGER’ BLT A GREAT AMERICAN BURGER Matchbox-cut bacon, lettuce, tomato, and mayo, served on toasted San Francisco sourdough American cheese, lettuce, tomato, onion, and mayo, served on toasted
    [Show full text]
  • 0471680567.Pdf
    How to Feed Friends and Influence People How to Feed Friends and Influence People THE CARNEGIE DELI A Giant Sandwich, a Little Deli, a Huge Success Milton Parker Owner of The Carnegie Deli and Allyn Freeman JOHN WILEY & SONS, INC. Copyright © 2005 by Milton Parker. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation.
    [Show full text]
  • How to Feed Friends and Influence People
    How to Feed Friends and Influence People How to Feed Friends and Influence People THE CARNEGIE DELI A Giant Sandwich, a Little Deli, a Huge Success Milton Parker Owner of The Carnegie Deli and Allyn Freeman JOHN WILEY & SONS, INC. Copyright © 2005 by Milton Parker. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation.
    [Show full text]
  • COVID Spike at Livingston Hills Levels Off
    C M Y K Bleak outlook Remote office work alarms Register-Star retail, restaurants Inside, A2 Copyright 2021, Columbia-Greene Media All Rights Reserved Serving Columbia and Dutchess counties since 1785 Price $1.50 Volume 237, No. 33 WEDNESDAY, FEBRUARY 17, 2021 n FORECASTWEATHER FOR HUDSON/CA TODAY TONIGHT THU COVID spike at Livingston Hills levels off By Natasha Vaughn vulnerable to serious or lethal Columbia-Greene Media cases of the virus. HUDSON — A recent spike Two residents at Livings- Mostly sunny Becoming Cloudy, snow, in COVID-19 cases at Livings- ton Hills have died from CO- and colder cloudy 1-3”; cold File photo ton Hills Nursing and Reha- VID-19 since the beginning of HIGH LOW 26 Livingston Hills bilitation Center is slowing the pandemic and 37 residents Nursing and down. and 15 staff members have 30 20 25 Rehabilitation After a surge in the number tested positive for the virus Center is of virus cases, the facility is over the past several months, seeing a Complete weather, A2 down to one resident and no Columbia County Depart- decline in employees testing positive for ment of Health Director Jack the number Mabb said Tuesday. the coronavirus. n SPORTS of COVID But the facility’s numbers Nursing homes across the infections after have declined in recent weeks, a surge. country have been hit hard by he said. the pandemic that began its “We have three nursing inexorable march across the homes that all had outbreaks United States in mid-March. recently,” Mabb said. Elderly people and those A Jan.
    [Show full text]
  • GUNTHER SCHULLER NEA Jazz Master (2008)
    1 Funding for the Smithsonian Jazz Oral History Program NEA Jazz Master interview was provided by the National Endowment for the Arts. GUNTHER SCHULLER NEA Jazz Master (2008) Interviewee: Gunther Schuller (November 22, 1925 - ) Interviewer: Steve Schwartz with recording engineer Ken Kimery Date: June 29-30, 2008 Repository: Archives Center, National Museum of American History, Smithsonian Institution Description: Transcript, 87 pp. Schwartz: This is Steve Schwartz from WGBH radio in Boston. We’re at the home of Gunther Schuller on Dudley Road in Newton Centre, Massachusetts, to do an oral history for the Smithsonian Oral History Jazz Program, if that’s the right title. Close enough? Hello Gunther. Schuller: Hello. Good to see you. Schwartz: Thank you for opening your doors to us. We should start at the beginning, or as far back to the beginning as we can go. I’d love to have you talk about your childhood, your growing up in New York, and whatever memories you have – your parents, who they are, who they were – things like that to get us started. Schuller: I was born in New York. Many people think I was born in Germany, with my German name and I speak fluent German, but I was born in New York City. My parents came over from Germany in 1923. They were not married. They didn’t know each other. They just happened to leave more or less the same time, when the inflation in Germany was so crazy that a loaf of bread cost not 40, 400, 4,000, but 4-million marks.
    [Show full text]
  • Cakes & More Our Famous Cheesecakes Beverages
    BURGERS AND FRANKS *CARNEGIE’S FAMOUS HAMBURGER 10.99 pure lean beef a plenty, lettuce, tomato, and onion with cheese 12.99 with bacon 13.99 TURKEY BURGER 10.99 on a fresh baked brioche roll, lettuce, tomato, and onion with cheese 12.99 with bacon 13.99 GRILLED GIANT FRANKFURTER 6.99 on a toasted roll with hot sauerkraut or baked beans OUR FAMOUS CHEESECAKES PLAIN CHEESECAKE 9.99 WITH BLUEBERRIES, CHERRIES OR STRAWBERRIES 10.99 HOME OF CHOCOLATE TRUFFLE “THE BEST PASTRAMI TORTE CHEESECAKE 10.99 a combination of our famous chocolate mousse AND CORNED BEEF IN TOWN” and award-winning cheesecake “...a worthy winner of our Best Sandwich CAKES & MORE in Vegas reader poll.” CARROT CAKE 7.99 – Anthony Curtis, Las Vegas Advisor CHOCOLATE FUDGE CAKE 8.99 CHOCOLATE CHIP COOKIE 2.99 “We at ELV know from good pastrami.… BLACK AND WHITE COOKIE 2.99 only the Carnegie Deli in The Mirage BLUEBERRY MUFFIN 2.99 comes close to crafting a conspicuously APPLE PIE 6.99 covet-worthy creation.” – John Curtas is Eating Las Vegas BEVERAGES SODA, COFFEE & TEA 3.99 JUICE AND SPECIALTY SODA BEER…is the wine of a great deli! DOMESTIC BEERS 4.99 SPECIALTY AND IMPORTED BEER 5.99 WINE BY THE GLASS 6.99 All pastrami and corned beef straight from Carnegie in New York! *Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shell stock reduces the risk of foodborne illness. Young children, the elderly, and individuals with certain health conditions may be at a higher RISK if these foods are consumed raw or undercooked.
    [Show full text]
  • Edison History General
    ■■■bX'--i Idtekn Twp. Pub-1 34<yPlainiield AvO gdtaon, N. J. O te n NOT. TO BE TAKEN FROM UBBAHT SAM O'AMICO/The News Tribune Andy Hoffman waiting for a ride near the Blueberry Manor Apartments off Plainfield Avenue in Edison’s Stelton section. Stelton a ‘bit of everything’ Edison section has tree-lined streets, strip malls, condos By ANTHONY A. GALLOnO News Tribune Staff Writer EDISON “Mixed nuts” is how William Burnstile describes the town’s Stelton section. “It’s a little bit of everything, but it’s nice to come home to,” says the 58-year- old New York native who moveid to Stelton in 1987. Burnstile quibbles over the word “neighborhood.” “It’s not a neighbor­ hood in the New York sense of the word. Like I said, there’s a bit of every­ thing.” The older Stelton section sits north of Route 27 on a series of tree-line streets that branch off Plainfield Road. The Edison train station, off Central Ave­ nue, divides that community from a JEFFERY COHEOTIw Nww Tribuna are a string of newer town houses, said Jeff Schwartz, the administrator at condominiums, and apartment com­ the 348-patient Edison Estates Re­ plexes bordered by strip malls. habilitation and Convalescent Center on “It’s a strange little area,” Eisenhower Brunswick Avenue. NEIGHBORHOODS Drive resident Betty Ryan said. “The growth has been good for the “There’s a very quick change, visually, economy and property values are up. It’s driving up here from Route 27.” nice---- The area has developed but not distinctly different and more modern “There’s this older, typically quaint, overdeveloped,” Schwartz said.
    [Show full text]
  • Pastrami Land: the Jewish Deli in New York City
    learned to appreciate the absurd and sometimes brilliant per- pastrami land, formance of the wise-cracking, bossy, know-it-all waiters—as much a part of my personal deli experience as the Formica the jewish deli in tables, the walls lined with pictures of celebrities I’d never heard of, the glass cases filled with enormous cheesecakes, new york city and the multimeat sandwiches named after comedians. Contexts’ editors didn’t know any of this when they harry g. levine asked me to write a piece on New York Jewish delis in time for the American Sociological Association meetings. They just wanted somebody to do it. More than 5,000 sociologists would be coming to the city, many of whom had occasional- My father used to loudly and proudly describe himself as ly enjoyed the blessings and spiritual uplift found in Sidney a “gastronomical Jew.” Some people used that term as an Levine’s form of gastronomical Judaism. The conference hotel insult, but not Sid Levine. As a kid, I heard him say it so often sits one block from the Carnegie Deli and the Stage, and I thought gastronomical was a standard type of Judaism. close to several other sit-down eateries selling this same sort cultur Sid grew up in Jewish Harlem, the youngest child of of food in similarly styled and decorated restaurants. impoverished, secular, socialist, Yiddish-speaking immi- Where did these restaurants and this culinary tradition grants. A thoroughly ethnic Jew, Sid worshiped only at del- come from? Nobody thinks that poor Jews in Eastern Europe icatessens.
    [Show full text]
  • Copyrighted Material
    COURSE 1 DOING BUSINESS THE CARNEGIE DELI WAY he Carnegie Deli has become a successful commercial enterprise because it has operated on sound business principles. Today, it is an internationally recognized Tbrand known to both New Yorkers and tourists as a must stop. In 1937, the deli embarked on a 67-year journey to progress from a modest 92-seat restaurant to a national award-winning delicatessen. It has been featured prominently and often on the Food Channel cable network, television shows, and also in do- mestic and foreign magazines and newspapers. When the media want to wax nostalgic about delicatessen food, the Carnegie Deli always comes to mind. Leo COPYRIGHTEDSteiner and Milton Parker, MATERIALthe partners responsible for the restaurant’s success, had no million-dollar revenue stars in their eyes. Their initial goal was simple: to make a de- cent profit at the end of the day. Parker has said, “If we were left with more cash at the end of the week, we considered the deli a success.” 1 2 DOING BUSINESS THE CARNEGIE DELI WAY Of the more than 300 New York-area delis in 1976, when the Carnegie changed hands, only 30 exist today because din- ing tastes changed over time. In addition, a delicatessen, if run correctly (like the Carnegie), is a 221⁄2-hours-a-day, hands-on operation. Few new restaurateurs have elected to make deli- catessen work their life’s profession. CARNEGIE DELI: BUSINESS 101 What business guidelines has the deli employed over these many years? What are the keys to its commercial success? Why did it survive when so many other famous New York City deli- catessens (e.g., The Madison Avenue Deli, Wolfs on West 57th Street) faded into obscurity? At the outset, the Carnegie Deli—a multimillion-dollar op- eration—has no thick book that contains a Mission Statement or an elaborate, numbers-driven business plan.
    [Show full text]
  • Corned Beef, Pastrami, Cheddar
    CITY DINER NORTHSIDE Lincoln Park SOUTH TH 11 atWabash BREAKFAST SERVED ALL DAY NAME YOUR OMELETTE MADE WITH THREE EGGS AND SERVED WITH HOUSE POTATOES AND TOAST CHOICE OF Spinach, Tomato, Mushroom, Onion, Zucchini, Cheddar, Swiss, American, Pepper Jack 12.99 Add bacon, sausage or ham inside your omelette 1.50 AMY’s chicken sausage inside your eggs 2.59 EGGS SERVED WITH HOUSE POTATOES AND TOAST Three Eggs Any Style . 10.50 Add a Side of Smoked Bacon, Sausage or Ham . 11.99 Mexican Scramble . 12.99 Chorizo, Jack Cheese, Scallions, Salsa, Tortillas Deli Scramble . 12.99 Corned Beef, Pastrami, Cheddar Lox, Eggs, Onions, aka the LEO . 12.50 Toasted Bagel Protein Scramble . 12.99 Egg Whites, Chicken, Broccoli, Mushrooms, Scallions Coco’s Eggs . 12.50 Feta, Spinach, Tomato, Scallion Rito’s Hoppel Poppel . 12.99 Three Eggs Scrambled—Big Boy Pieces of Salami, Potatoes, Green Peppers & Onions Tofu Scramble . 12.50 Tofu, Sliced Mushrooms, Red & Green Peppers, Spinach, Three Eggs, Spicy Tomato Dipping Sauce Basil Pesto Omelette . 12.50 Tomatoes, Feta, Pesto Kapalua Omelette . 12.99 Green Peppers, Onions, Ham, Pineapple and Swiss Cheese Fried Matzo Brie Maple Syrup If You Wish . 10.99 Add Salami If You Wish . 1.50 3x Fritatta Omelette . 12.50 Onions, Mushrooms, Spinach, Swiss on Top BREAKFAST SERVED ALL DAY griddle B E L G I A N B U T T E R M I L K C H A L L A H W A F F L E S P A N C A K E S F R E N C H T O A S T Served Plain Jane .
    [Show full text]
  • Halsey and Alice North's
    20th Year! Halsey and Alice North’s “Midtown-West” NEW YORK CITY 2005 Restaurant Map RECOMMENDED FOR FINE DINING — NEED RESERVATIONS! Remi (“oars” in Italian) 145 West 53rd, JUST BEHIND THE HILTON (212-581-4242). ELEGANT & ENERGETIC. A mural of Venice runs the length of the room. Sandra Gibson, President & CEO, Association of Performing Arts Presenters, Halsey, and Alice recommend sharing the grilled sardines, shaved fennel and arugula salad $12; beef carpaccio with celery, smoked bacon, truffled Pecorino cheese, and lemon $10.50; seared medium rare tuna seasoned with black pepper, poppy seeds, baby fennel, and oven dried tomatoes $25; warm soft chocolate cake, vanilla ice cream $8; & upside-down pear polenta cake, honey ice cream, toasted almonds $8. Osteria del Circo — 120 West 55th (212-265-3636). FUN AND CLASSY. We love sharing the elegant lobster salad with shaved seasonal vegetables and baby arugula $25 followed by Mamma Egi’s incredible spinach and ricotta ravioli with butter-sage sauce $18. Also delicious is the brick-pressed chicken, roasted rosemary potatoes, and broccoli rabe $25. Great cheese menu. Spectacular desserts. We recommend the Tuscan doughnuts filled with cream and served with a cup of cappuccino cream $10 or the divine créme brulée $10. Service is excellent. Pre-post theater until 6:30/after 9:30 $34. Fun, glass-walled private dining room. Molyvos — 871 7th Ave at 56th (212-582-7500). MAGNIFICENT GREEK FOOD AND SERVICE. Tender sea scallops, crabmeat, calamari, and mussels marinated in lemon and olive oil $14. Braised cabbage filled with ground lamb and beef with lemon dill sauce $20.
    [Show full text]