Meals is major organization. Now, on The Major Course, host Barbara Castiglia will invite insiders on the entrance strains of food stuff to share their abilities, techniques, and forecasts for navigating the ever-changing restaurant sector.
On this episode of The Key System, Host Barbara Castiglia talked with Alan Rosen, Proprietor, Junior’s Cheesecake, the New York heritage brand considering the fact that its opening on election working day in 1950. Junior’s Cheesecake is a third-generation, tiny-company, and Brooklyn landmark. Though most effective recognised for its light-weight and super-creamy cheesecake, Junior’s also provides a full “diner-style” menu inclusive of sandwiches, soups, salads, steaks, seafood dishes–all with a side buy of nostalgia and ease and comfort. Castiglia and Rosen talked about Junior’s, surviving COVID-19 and his options for the brand name and cafe shifting ahead.
“We have almost everything from matzo ball soup and corned beef and pastrami and brisket and roast turkey, to barbeque ribs and chicken.” -Alan Rosen
Rosen is the third era to individual Junior’s, with the cafe opened by his grandfather, father, and uncle. Even though their purpose was to have moderately priced convenience foods, they also desired to have the very best cheesecake. They place in a ton of exploration to make it materialize, going to unique restaurants to style check. The primary proprietors then went into their kitchen area to make it occur. But, they also provide comfort and ease foodstuff dishes.
“We have almost everything from matzo ball soup and corned beef and pastrami and brisket and roast turkey, to barbeque ribs and rooster,” Rosen explained. “You can get a piece of broiled salmon if you’d like. You can get hen parmesan at evening meal.”
For Rosen, he can always go for a Reuben, with the blend of grilled cheese, corned beef, and grilled sauerkraut. He also goes for matzo ball soup pretty often. He also likes a easy turkey sandwich on rye with lettuce, tomato, and do-it-yourself Russian dressing.
The COVID-19 pandemic hit Junior’s just like all other dining establishments. Rosen was in Brooklyn when the information of the closures strike. They went into triage manner, emptying all refrigerators, slicing down all the meat to client measurement, and allowing for their workers to get a bag of merchandise.
Whilst the pandemic pressured them to do takeout and bakery, all round, the restaurant has not transformed in pretty much 71 years.
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