What it means to be in the kosher deli business:
Going on a date and getting back so late, that I chose to sleep in the restaurant's bathroom with linen tablecloths as my mattress, so I could be up at 4:00 AM to start the next day's catering orders.
Having to open the restaurant at 4:00 AM on my wedding day, going home to Queens to put a tuxedo on, getting married (with about 50 guests), and then coming back to the restaurant to "make" the register (reconcile) and then making the deposit at the bank's night deposit drop (still with my tuxedo on).
Using about $900 of our wedding presents (representing about 60% of our wedding gifts) to purchase and install a new floor for the restaurant.
Not taking a day off for seven years except for the Jewish holidays of Rosh Hashanah, Yom Kippur and the eight days of Passover.
Having to walk three miles through a blizzard to open the restaurant.
Cutting my finger on a knife during lunch and, being the only counter person that day, I put a stack of dinner napkins around the wound with scotch tape holding it in place with a glove on the one hand as I continued to work.
Working through a104 degree temperature because I was the only worker behind the deli counter that day.
Helping the young employees with their homework (high school and college).
Mentoring a whole cadre of young people who worked for me, although I prefer to say worked with me (only a few years older than these workers), and seeing them become doctors, lawyers, judges, sheriffs, police officers.
Finding my wife in a Newsday ad for servers, and, as Newsday printed on our wedding anniversary, "She found her husband and her job through Newsday Classified."
Getting stuck on Sunrise Highway with my wife on New Years Eve after working 48 hours straight (in order to get hundreds of catered trays to the public).The van we were driving broke down!
Having to buy $25.00 worth of used furniture (plus a mattress on the floor) for our first apartment together because the deli wasn't exactly an overnight success!
There are so many more stories about this journey and as soon as I remember them (I am fast approaching 70 years of age), I will be happy to share!!!!!!
See ya at the deli!
As with most everyone in these United States, I am devastated by the tragedy that occurred in Parkland, Florida (located just 15 minutes south of Ben's in Boca Raton), which left at least 17 dead and many others wounded. Having listened to all the arguments and news shows about mental illness and gun control, ad nauseam, I'll offer a different slant, which I believe will get at the root of the problem.
Public financing of political campaigns is a must. No politician should be beholden to their contributors/donors; rather, they should do the right thing based on their beliefs and their constituents, whose views they represent in the House of Representatives. Senators, on the other hand, have a higher calling and should take into consideration the thoughts of the whole country. It is an imperative. Anything less would be a disgrace to the future of our country. Private money has no business in our campaigns for elected offices.
I am a deli man with no constituency, and not educated well enough to represent others, but I am a pragmatist willing to fight for the new America as represented by the students of Marjory Stoneman Douglas High School who spoke so eloquently to the news media outlets after the tragic events. They (and other like-minded students) will be the future leaders of a new and enlightened America. Those present leaders who stand idly by while these events occur will be voted out of office. The status quo cannot continue.
See ya at the deli,
This week, I’ll be working at Ben's Boca Raton to help with Big Game catering orders. I was in Boca Raton for the last two weeks of December, helping with holiday catering. Since then, I have had, and am now recovered from, trifecta hernia surgery (three hernias done at the same time). I figure I got my money’s worth since we needed only one anesthesiologist, one surgeon, one hospital bed, etc. to repair (not replace) the hernias. I say this only because the Vice President of Ben's, Mr. Todd Silverstein, recently had just one hernia repaired, so I got more value from "my" procedures!
But, on a more serious note, let me relate my experiences with St. Francis Hospital in Roslyn. I have never been treated with so much respect and caring as when I was first in their emergency room; and then before, during and after surgery. In an age where everyone seems to be bothered by the easiest question, more concerned about their latest text message than taking care of the "customer" or, in this case, the patient, St. Francis Hospital deserves to be recognized as an A+ operation (pun intended). It's not as if I enjoy prodding people to go to the hospital (or for that matter consummating a pre-order funeral) but, based on multiple experiences with different members of my family, St. Francis deserves kudos for being one of the finest.
Coincidentally, I appeared – in an ecumenical spirit – on the Telecare Telethon Show (Catholic TV station) asking for the support of Ben's patrons within the same week I found myself under the proverbial knife (and not a chef's knife).
The world is interesting and my wonderful journey through life has certainly been interesting. And, as long as I can talk about it, I will, hopefully see you at the Deli. This time in Boca Raton, where I'll be working “Big Game” week, fully recovered.
Happy New Year to All! I hope you had a wonderful holiday season.
The New Year continually inspires me to reflect on some very interesting stories that have taken place at Ben’s through the years, all of which have been hard to forget:
When I was first in business, I had little money to decorate my very first Ben's, in Baldwin Harbor. So, I used whatever ingenuity I had and asked local painters to hang their respective works of art on the walls of the restaurant. At that time, we also had a very good patron, Captain Arnold, who operated a shark fishing vessel, who asked me to hang his shark jaws on the restaurant’s wall. The request was so unique, how could I say “no?” So, he proudly displayed nearly one-dozen shark jaws on the wall of our Baldwin restaurant. And, when patrons were taken aback by the display, I would always ask them if they liked my mother-in-law. Most people laughed, but my newlywed wife wasn't so thrilled!
It was 1983. I had just opened a Ben's in Suffolk County when a long-time patron called me from Baldwin and told me that the Baldwin Ben's Manager was an idiot. I asked him to calm down and explain what had happened. He said he ordered a hot dog with mustard and sauerkraut. So, I asked him what was wrong. Well, he arrived home, ready to enjoy his hot dog and, as he unwrapped the hot dog, there was the hot dog roll, the mustard and the sauerkraut, but no hot dog! When he called the Baldwin store, the Manager said it was impossible! Immediately, I said, nothing in this world is impossible (except maybe a trip to Venus). I apologized profusely and then, aggravated, I called the Manager at Ben's of Baldwin. I reiterated what I relayed to the long-time patron, to wit, nothing is impossible (except maybe a trip to Venus). Sure enough, as they were closing, in a corner behind the deli counter, a cooked hot dog was found. Clearly, the hot dog slipped out of the roll! The moral of the story then, and one that holds true today, is that nothing is impossible (except maybe a trip to Venus).
See ya at the deli,
Postscript: Cindy and I were very happy to see all our friends, family and loyal (and new) customers during our visit to Ben's of Boca Raton over the holidays. We look forward to seeing you all again soon!
As 2017 draws to a close, let me take this opportunity to relate some very interesting stories that have taken place through the years, all of which would be hard to forget:
A while back, we were encountering continued walkouts (aka unpaid checks) in three Ben's locations. And, for months, we tried our best to imitate Inspector Clousseau to find the culprit. After much debriefing, we finally realized that the persons were chain smokers and, by the time they left, the ashtrays were filled with cigarette butts. At that time, we had separate seating for the smokers, so we were able to isolate who it might be. Since I personally spend most of my time at the Greenvale location, we used that spot as “home base” for our detective work. And, we finally determined that it was an older couple who always ordered our hanger steaks (Why not? The food was, in effect, free). On this couple’s final visit to our establishments, the server, the dining room manager and I stationed ourselves by the register, outside the restroom and at the host station. Finally, we caught the culprits and, as I held them in the store, the cashiers were instructed to call the police. What was the response from the customers? "Ronnie, we are such good eating customers!" to which I responded, "Sure, you're good customers ... you never paid for the meals!!!” (And, truth be told, only the Good Lord knows for how long)
In another instance, it was Thanksgiving and we were crazy busy – both in the restaurant and with delivery of Thanksgiving orders. Late afternoon, I received a frantic phone call from a woman who said she needed a whole cooked turkey. I said, "You want to order a turkey, now?" She explained that her cat had eaten most of the turkey she had prepared for the day. Being the customer service person I am known to be, I came through and even offered to deliver the order, never truly believing the story was true. Upon return to the restaurant, our delivery person explained that he had indeed seen the mostly eaten cooked turkey with a bloated cat laying in the kitchen barely able to move. I guess that is what we call a Fat Cat, not a fat liar!
See ya at the deli,
Postscript: Cindy and I look forward to visiting all our long-term (and new) customers in Florida when we travel down. I’ll be behind the deli counter at Ben's Boca Raton from December 21 through January 4.
Years ago, we began printing ‘Comment Cards’ for our patrons to evaluate the experience they had at whichever Ben's location at which they chose to dine or take-out. It has been a very interesting experience to read these, especially for someone with my sense of humor and, with that in mind, I always made my own comments (in my mind, of course) ***
So, when a customer wrote:
- …that she loved the server — I suggested that she take him home with her (in my mind);
- …that she didn't like the décor — I offered for her to redesign the store and build it just the way she would like (again, in my mind);
- …that he liked the matzoh balls better in another Ben's location — I suggested that he go there (again, in my mind);
- …that we didn't have enough stalls in a particular Ben's — I asked whether the patron came to dine or pee (again, in my mind);
- …complaining about a young worker having pimples — I inquired whether the patron was a dermatologist, so he could offer his services to the young worker (again, in my mind);
- …that she and her husband were revolted by the length of a server's nails — I said, “you should see the collections of snakes and tarantulas in her home” (again, in my mind);
- …that he remembered when kosher hot dogs cost 5 cents — I wondered how much he was making per week “back in the day” (again, in my mind);
- …that she didn't like the server uniforms — I asked whether she prefer that the servers wore no uniforms (again, in my mind);
- …that she had to wait on the queue for more than 40 minutes to get seated at the Ben's Boca Raton, Florida location — I said, “at least it's warm outside” (again, in my mind).
Owning a Kosher Delicatessen and Restaurant is like earning a Master's degree in human psychology!
***Please don't get the wrong impression from my bent to the whimsical. I take these comments from our patrons very seriously, including suggestions about our food, décor, service, bathrooms, etc. Just ask the General Managers about the missives I write and the phone calls that I make as I undertake the correction of our failings and the reinforcement of the positive customer comments.
See ya' at the deli,
45 years? Would you believe that I have been slicing and eating pastrami for 45 years? If anyone would have told me that I’d be a bologna slicer in the first place, I would have said “they are nuts.” Politics — maybe; professor — possibly; lawyer — less likely… but, a hot dog vendor — never.
So, a funny thing happened on my way to a more prestigious position. I did, indeed, become a deli clerk ... with a thousand stories to tell.
45 years? Would you believe that I’ve been catering Rosh Hashanah, Yom Kippur (feast before the fast), Passover and Chanukah for 45 years? And, that's just the Jewish holidays. We have also been a staple at Christmas/holiday parties, New Year's Eve celebrations and even “The Big Game” events. How could I ever forget all the Mommies and Daddies Days we celebrated with our long-term patrons, both in their dining rooms and ours! I can't even attempt to calculate how many families with whom we played a role in the rites of passage that are important to every patron and their families.
How will we be celebrating Ben's 45th Birthday? With a cake, of course! And with a $19.72 (our founding year) dinner and luncheon special that includes soup, several entrée choices, sides and a fountain beverage. We’re also celebrating some of our favorite patrons in October – the kids – with a 50% off deal!
Now, all I need to do is plan our next 45 years.
See ya at the deli,
When I was a Vista volunteer in 1970 with a beard developing and a disappearing hair line - a harbinger of things to come - we VISTAS (Volunteers in Service to America) all gathered to create a sense of team. I turned down smoking a joint, and when they offered me a beer, I said no thank you. They couldn't imagine this young man from Queens County wouldn't smoke marijuana or drink alcoholic beverages. Really, they exclaimed! No alcohol? No drugs? I just nodded my head in some sort of shame. The peer pressure was difficult to handle, but I stood tall and wouldn't let anyone or anything change this progressive mind (with a conservative life style)... even though I was the lone dissenter.
I guess that is why I own a Deli. I went against the advice of many. My best friend through High School and College told me I was wasting my life. He said I was smarter than this (this meaning the business). My parents laughed at me and told me I was crazy to embark on this endeavor. I didn’t blame them; after all, it’s not the typical path of an educated young man along with a tour as a Vista Volunteer after college. And to add insult to injury, the bank was hesitant to give me a business loan because, my first location that I took over as a kosher delicatessen, already went bankrupt twice.
So I showed them... or did I?
My best friend is collecting an extremely nice pension as a retired professor of Biology and I am still toiling in the proverbial trenches. Another friend from my Vista days also retired from SUNY as a professor of sociology.
Although I continue to work extremely hard, I do take pride and take great satisfaction that I survived and continue surviving when so many kosher deli’s failed and continue to fail all around me. My customers have a need that I am able to fill. I provide jobs for over 320 employees.
I guess if I had to attribute something to my success and survival it is that I always followed my dreams and my gut and never fell to peer, employee, landlord or distributor pressure. And let's be honest, I’m here because of you - our loyal customers who pay all our wages. I did it my way for almost 45 years; and thank you for letting me serve you. May we continue our relationship for years to come. I wish you all a Happy and Healthy New Year.
See ya at the Deli,
What should I write for my August blog? In the approximately twenty years I have been writing a column for the Deli Newsletter, I have touched on everything from some odd requests, to some misconceptions I had about our patrons, to the experiences of opening new stores and the closing of others. I have also discussed my vendors--past and present, landlords, and also some positive and negative aspects of our many employees.
I am sure I left out some stories due to my advancing age and unfortunately, my advancing age has taught me a thing or two about what writer's block truly means!
I am here... so I go back to my question, what should I write about for the August blog. Hmmm. I've got it. The Future. Years ago, I dreamt of the day that Robots would replace servers; no disrespect here but robots do have some advantages - they don't talk back, won't call in late or sick, or tell me that their uncle died (how many uncles can one person have), that they forgot their dentist appointment or countless other excuses for not showing up to work that sometimes are actually quite creative.
Yes, I am waiting for the robots to serve pastrami, French fries, stuffed cabbage, hanger steak, and turkey dinners. And it is not too far in the future since I just read about a pizza parlor that is staffed by robots acting as servers. In fact, the business doubled when the public found this out. I guess a robot can't be impatient, surly, or insulting. But in all fairness, a robot won't be able to read a customer's mind about what they want to eat or be a friend and listen to a customer's story about a bad day. Most importantly, a robot won't be able to go the extra mile in order to do the right thing to satisfy every customer and make sure that every customer leaves happy.
Thank you for putting up with my latest thoughts, and ramblings.
See ya at the Deli!
In the course of a typical tumultuous day and week, I am confronted by some of the craziest happenings. This past week, I received an email from a well known scion of a famous restaurant family whose son purchased food from our Scarsdale location where he resides. It seems that he inadvertently left his wallet on the counter. When he called the restaurant in a panic (we've all been there), the Assistant Manager advised him that one of our employees found his wallet. Relieved, he said he would come to the restaurant to retrieve his wallet; the Assistant Manager said there was no need, he would drop it off on his way home from work. Though both the Assistant Manager and the employee were offered a reward, it was refused. To quote this long time Ben's patron and scion of the famed restaurant family:
"In these days of tough business and striving for customer loyalty, your staff has shown a great way to keep your customers satisfied beyond the food experience. My son was extremely grateful for their action and will continue to be a supporter of his local Ben's (Scarsdale) as my wife and I will be a supporter of our local Ben's (Greenvale)."
And if that wasn't enough, in the same week a poor young lady lost her retainer valued at $1,000. It was about 8:30 at night when I left my upstairs Long Island office only to find the young lady along with her father rummaging through the piles of bagged garbage in our refrigerated garbage room. They had asked the Assistant Manager for permission to do this and with much concern said, of course! At 9:30 PM when I was finally leaving for the day, I checked on the progress only to find an hourly employee - who already clocked out - sitting on the floor knee deep in the garbage. On his own without prompting and a ten hour work day, he donated over an hour of his time searching for the proverbial needle in a haystack.
The father - also in the restaurant business - felt terrible about this imposition given that it was after hours with employees ready to leave. Bag after bag, they went through the garbage with no success. The father was agitated, the young lady was crying but the Assistant Manager calmed both and said it was okay to take as long as necessary to find the retainer. With gloves on they got to the last bag of garbage. Voila, the young lady with tears streaming down her reddened face found the retainer.
I guess there is such a thing as a Lost and Found at Ben's! and also many heartwarming signs of humanity!
See ya at the deli,
Come this October, I will have been in business for 45 years. Yes, you read that correctly. Forty-five years of learning, growing, prospering and living the “American Dream” as a Baby Boomer.
I may be in the twilight of my career – or shall I refer to it as the sunset of my career, but I am constantly wondering who will continue the Ben's tradition. Keeping the customs alive and the business I built intact is concerning and preoccupies most of my spare time.
Forty-five years ago, it would have been unthinkable that a Kosher deli would no longer exist on every street corner but, sadly, we are an endangered species. Where there were once almost 300 Jewish and/or Kosher delicatessen restaurants in metro New York, now there are fewer than fifty.
But, these are very different times. Most of our patrons do not follow the laws of kashrut. And, the unique connection and loyalty that immigrants and their offspring had to the neighborhood Kosher deli no longer exists. I remember a time when I saw patrons three or four times per week – primarily those who only ate kosher foods. Now, we are lucky if our patrons visit us two times per month.
To combat this declining food sector called the Kosher deli, I make certain that we are keeping up with the times and listen to our customers in order to give them what they want. This includes healthier options, like our Grilled Chicken Avocado Salad, or creative menu options like our innovative Burger Month Menu. Additionally, we are constantly updating and remodeling our stores. If you read my May blog, you would know that we updated and renovated our Bayside location.
And, while we try to stay ahead of the competition and make changes, we also continue to stay the course and remember why we have seven locations and are in business 45 years come October – we still cure our own corned beefs and tongues, make all our deli side salads, purchase Idaho potatoes for our freshly cut French fries, and make most of our food from scratch, including the chicken soup and matzo balls that are made daily in our kitchens.
I will continue to support local causes and charities, never refusing to help a community group when asked. We strive to be responsible, caring and giving corporate citizens, and hopefully there will be enough business to enable us to continue help our fellow citizens and local neighborhoods well into the future.
Thanks for all your years of patronage.
See ya at the deli,
As I write this blog, I am on the fifth day of the reconstruction of Ben's Bayside. This is the second rehab of the location since opening in 1994, when I was a spry 45 years of age. New bathrooms, new furniture, new tables, new chairs, terrazzo reclamation, and the painting of the entire restaurant is taking place; and what we refer to as "back of the house" (the kitchen) is also being rehabilitated.
I look back at the almost 45 years that I have been doing this and realize how much passion, care and energy I brought to this company, and how much I still do. Unfortunately, my strength, stamina and energy are not nearly an indicator as to how much I still care nor how passionate I still am.
So, as I am writing this, the tile man is passing by my makeshift "desk." The dust is still thick in the air from all the work (grinding of the terrazzo/concrete floor and the sandpapering of the walls prior to painting and wallpaper covering). The smells of the kitchen are not of my favorite brisket, but rather of a welder putting together a piece of equipment as well as the cement re-grouting of the kitchen's quarry tile floor.
With me all week are two really nice kids who work in Ben's Bayside, Sam and Kevin. They are making certain that we can reopen by the end of the eight days of Passover. They are washing, scraping, polishing and generally cleaning the entire restaurant as the tradespeople continue to leave a trail that could only be made by tradespeople (only kidding guys) and babies (not kidding). The tile men, the bathroom people and the Terrazzo company are working here today while we have another three days before we open.
The carpet people are coming in on Tuesday to do the "balcony" area while the carpeting in the totally revamped party room will be done when we reopen on Wednesday (there were no prior reservations for the beautiful new party room on that day). At the last minute, I decided to paint the ceilings a light shade of grey in the new bathrooms and the redecorated Party Room. And, as I sit here writing of the day’s events, I am thinking that maybe we should hold a naming contest for the Party Room.
I found a wall that had to be torn down because of water seepage, which damaged the wall and the mirrors on the wall, so I had to call a glazier. I also had so much tile left over from the restrooms, I said "what the heck, I'll tile the walls of the hallway leading to the bathrooms."
There will be odds and ends that come in later than expected because of some disappointments. For instance, we bought chairs from three different companies. Two came in on time, while the other company is late and doesn't know when he can deliver, or if he can deliver, saying "there is no more stock." Why didn’t he inform us of this when we gave payment in full? Foolish me!
The red electrical fixtures (yes, you read this correctly, red) are not in yet and no one seems to know when they will arrive. I ask, “why not paint the electrical fixtures red?” Oh well, we will have the patience of a saint and the wisdom of Solomon (and Pope Francis) and simply wait. As they say, Rome wasn't built in a day.
Post-Blog Update: The Ben's Bayside Restaurant opened the day after Passover. The staff welcomed the public back into the newly renovated restaurant... but we are still waiting for the red fixtures, the 50-foot mural (arrived but needs still to be installed) and 17 lost chairs. I now know I can't quit my day job!
See ya at the Deli,
I have written many of these columns through the years. Way back when, we sent these to our patrons via snail mail, while now we send them electronically. So, what should I write about now that might interest the Ben's patron? Would it be interesting to give the general public a glimpse into the operations of this relatively small business? Well then, let me give it a try!
Ben's has approximately 320 workers, most of whom are hardworking and try to do the right thing. As their employer, I am responsible not just for these employees, but also the livelihood of their families.
Of course, we have an Accounting and Finance Office, where the CFO resides along with an assistant and two employees for account payables, account receivables and to assist with the daily finances – both for the business and in support of our employees. It should be noted that, our Marketing Coordinator situates himself in that same office, which helps to lighten up an office filled with "accounting types" (usually thought of as being dour and somber). Of course, our Accounting Firm, Cohn Reznick, which exhibits none of that (maybe this sweet-talking will help when they present their yearly bill) also oversees all our reporting.
Most notable among our facilities, of course, are Ben's seven locations, each with its own General Manager (so, seven different employees, whose average length of service is probably around twenty years), Head Chef, Assistant General Manager and Counter Manager, as well as two prep cooks, three to four line cooks, one or two porters, and 40 or more hourly workers who make up the crux of our workforce. For their hard work and efforts, Ben's full-time employees are provided with two to four weeks' vacation (depending on length of service), a healthcare plan (with a Ben's contribution of 30-35% -- a staple of our business for more than 20 years), bereavement and jury duty pay, eight paid holidays per year (amounts to eight days additional pay), a company-paid life insurance policy, five to six paid sick days (if they are not sick during the year, it amounts to an additional week's pay), and lastly, and maybe most importantly, a 401K plan to which Ben's contributes a 50% match on a portion of the worker's contribution. Given the longevity of employment with the Ben's family, there are a few Ben's employees who have more than a quarter of a million dollars in their accounts.
Our approximate $27,000,000 revenue is broken down into various revenue centers, with approximately 50% attributed to dining room sales, 37% to counter and delivery sales and 13% to catering sales. We have a weekly payroll cost of approximately $170,000 per week (or $9,000,000 per year). Our product costs, including beverages, kosher meats, kosher poultry, paper goods, bread, pickles, desserts, groceries, condiments, etc., amount to approximately $9,300,000. With an approximate income before taxes of 1.35% in year 2016, you can only imagine what the rental, insurance, utilities and additional costs we incur to bring us to just a 1.35% income, and that's before taxes.
Having said this, is anyone out there crazy enough to go into this business? Maybe you would want to purchase a ready-made mini chain of Kosher restaurants?
See ya at the Deli.
March 2017 (Greenvale, New York)
As we near our 25th year in the Bay Terrace Shopping Center, I recently signed the lease renewal for our Ben’s store in Bayside. I am awaiting the Landlord’s countersignature. I thought you might get a kick out of what I wrote in 1994 about building that store way back when...
Soon after we opened Jericho in 1989, people began talking about a store in Queens. It was intriguing. I had graduated Forest Hills High and spent my early married years in Queens. Fortunately, or unfortunately, my aging memory is quite selective. I remember only the euphoria of store planning and design and the warm glow of operating success. I suppress all the tsoris associated with opening a new store. So I forged ahead, back to my roots.
Somehow, I forgot the bank, signing literally hundreds of pages, giving away ownership of the store, and my personal possessions. Even our dog, Mikli and cat, Rover, are encumbered. But no matter. The bank’s crown jewel is the lease; a lease with very high rent and virtually every other provision in the landlord’s favor. I still wonder why it took so long to negotiate!
I’ve always tried to create aesthetically pleasing restaurants, but this time I was on a mission. I wanted Queens to be Ben’s finest, even better than our Deli Express store, which won a 1992 design award.
There were countless meetings: architects, designers, engineers, refrigeration specialists, contractors, vendors. Budgets were set. There were dozens of contacts, sub-contracts, scads of purchase orders with multiple manufacturers, numerous skilled craftspeople for millwork, lighting, etched glass, metalwork and terrazzo floors. Budgets were busted. Reset and re-busted!
Invitations were finally sent for a grand opening party on January 20, 1994, two months behind schedule. Wrong again! The place was a mess until an hour before party time. Construction not finished, temperature in the teens and no heat. We borrowed a blower used during football games to keep guests warm. Ironically, though bad weather kept customers at home and away from our stores throughout January, this night they came to Ben’s in droves. Only President Clinton was a no-show.
Three days later, Ben’s of Bayside finally opened. I literally lived my dream of having people waiting on long lines to eat at my place! So, the hot water heater blew, flooding the men’s room and destroying the paper goods. So, last minute construction left chips on the tables, torn booth seats and ripped wallpaper. So the neon buzzed, computers glitched and drains were filled with concrete!
The tsoris behind, all that’s left is proper execution, new employees, training, equipment adjustments, and, the ultimate test, customer satisfaction. It’s 100 hour weeks again just like 21 years ago. Only now I’m 21 years older. Oi! As I ponder the challenges ahead it’s nice to have this column to jog my aging and selective memory.
See ya at the Deli.
February 2017 (Greenvale, New York)
Dear President Trump,
It has come to my attention that your daughter, Ivanka Trump Kushner, who converted to Orthodox Judaism, found that there is a dearth of kosher restaurants in the Washington, D.C. area, where she will be residing for the foreseeable future.
Well, let it be known that Ben's Kosher Delicatessen Restaurant & Caterers would entertain the idea of opening a unit in the District of Columbia to satisfy the kosher needs of Ivanka, Jared and their children. While Donald Jr's wife is of some Jewish descent, Tiffany Trump's boyfriend is Jewish and was raised in the heart of kosher deli land in New York City. And, I would like to think that, being a true New Yorker, you might even indulge in having dinner with your family at a Ben's of Washington, D.C.
I can see it now. A Ben's with the vestibule being renamed the Congressional Lobby. The left side of the dining room for the Democrats, while the right side of the dining room would be reserved for the Republicans. And, smack in the middle of the dining room, would roam the Independents. Of course, it would have to have some smaller private party rooms (or shall we call them “Caucus Rooms”) with the Black Congressional Caucus and the Charles Schumer Jewish Congressional Caucus (although I thought it could also be called the Al Franken Witty Caucus). Of course, what would it be without the great Women of the Senate and House of Representatives Caucus Room? I'd even have a separate dining room specifically for nine, because I wouldn't want the Supreme Court to be discriminated against! Let's see, I would have the restrooms built with the women on the right (because they always are), men on the left, and another bathroom – unnamed thus far – for our changing mores.
Phew! I am almost done with my imaginings, but I do need some help: Does anyone happen to know a real estate billionaire who could help make it happen?????
See ya at the Deli.