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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