A Conversation with Mendy Herz

What’s the next best thing to shopping at Gourmet Glatt? Shopping at the community’s premier kosher market from the comfort of your own home. That is, of course, if you Can depend on the food arriving in a timely fashion, with every item you specified on your list. The many hundreds of orders Gourmet Glatt processes each week attests to the store’s success in regularly meeting both those goals. In this issue of Market to Table, we talk to order department manager Mendy Herz, who leads the busy team dedicated to delivering convenience, efficiency and reliability to Gourmet Glatt customers throughout the Five Towns and beyond. Continue reading “A Conversation with Mendy Herz”

A Conversation with Front-end Manager Asher Cohn

He’s probably the first Gourmet Glatt staffer you see when entering the store and the last you see when leaving. And if you are like most shoppers, you probably ask for his assistance at least once during the time in between. Meet front-end manager Asher (aka Ash) Cohn, whose dedication to the job is responsible for keeping our customer service levels high and your shopping stress levels low.
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Getting to the Meat of the Matter –By Berel

In this issue of Market to Table, meat department manager Rabbi Berel Wolowik shares his perspective on what it takes to run a meat department that is, in every way, a cut above the rest.
Market to Table Among the 15 butchers in Gourmet Glatt’s meat department, there’s a whopping 180 years of experience! Can you tell us a little about your own experience in the industry?
R’ Berel At the age of 21, I took what I thought would be a short-term job as a mashgiach at a well-known kosher slaughterhouse–but I ended up working there for ten years. During that time, I learned a lot about the kosher meat and poultry business; for a while, I was even the shipping and warehouse manager. 
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Shmoozing with Shloy

Maybe it’s his warm and friendly smile. Maybe it’s his unfailingly helpful attitude. Or maybe it’s his impressive soup-to nuts-to-cholent beans range of food expertise. Whatever the reason, when it comes to customer assistance, grocery manager Shloy Rubinstein is one of Gourmet Glatt’s most popular go-to guys.
In this issue of Market to Table, Shloy talks about what it takes to run the Five Towns’ busiest grocery department.
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A Conversation With the Produce Department’s Top Banana

With a schedule that keeps him zipping between the store and the wholesale markets, produce department manager Ziggy Kohn doesn’t have a lot of extra time for interviews. Happily, we were able to sit him down long enough to tell us what it takes to run a produce department that’s the undisputed cream of the crop.
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Berel on Barbecue

For many of us, the pleasures of spring and summer include getting together with family and friends for a perfect outdoor barbecue. And for barbecue lovers, nothing spells perfection like a really good steak.
Below, Gourmet Glatt meat department manager Berel Wolowik offers tips for choosing meats that are guaranteed to yield incredible results every time you fire up the grill.
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Shop Talk – Winter

Gourmet Glatt Takes a Seat at the Table
As if there isnít enough happening around the store on a winter Friday morning, a recent live webcast of the popular Nachum Segal Network (NSN) show, –hosted by the ever-vivacious Naomi Nachman, aka the Aussie Gourmet–definitely upped the energy levels.
The first of a series of in-store Table for 2 webcasts scheduled to take place this year, the January 10th event marked the 60th anniversary of well-known hot dogs and provisions company Abeles & Heymann/Hod Golan. The program featured wine and food tastings, a cooking demo, food sample giveaways, and interviews with a number of special guests, including Jay Buchsbaum, vice president of marketing for Royal Wines, and his colleague Shlomo Blashka.
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