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integral part of the Zingerman's zeit-
geist. This is, after all, Ann Arbor.
Founding partner Paul Saginaw said
the most important thing for wannabe _\
Zingermans to remember is that they
"must in detail be able to describe what
success looks like — to create a vision
of a perfect future. Vision will guide
your organization through time."
How does that fit into a successful
business plan? As Saginaw continued
to preach the mantra of vision, he
explained that the "right vision estab-
lishes a standard of excellence for the
organization."
Fifteen years ago, said Saginaw, he
and Weinzweig both had a very clear
vision of what the business was to
become. The two first met in 1979
when both were working for Maude's,
an Ann Arbor restaurant. The
Chicago-born Weinzweig, who is 40,
and holds a degree in Russian history
from the University of Michigan, was
washing dishes at the restaurant, and
Saginaw was the general manager.
Saginaw, who is from Detroit, had
grown up on a tradition of Detroit
delis — among his favorites were Lou's
Finer Deli and Fredson's. He cut his
culinary teeth working for Al
Rosenberg Kosher Catering at venues
like Congregation B'nai David and
the Carlton House.
"Ninety percent of what I know
about customer service, I learned from
Al Rosenberg," said Saginaw, who is
46 and a Mumford High School grad-
uate. He holds an undergraduate
degree in zoology from U-M, which
came in handy when he left graduate
school in 1975 to manage an Ann
Arbor seafood restaurant.
Two of Zingerman's future partners
also worked at Maude's with
Weinzweig and Saginaw. Frank
Carollo, now the managing partner of
Zingerman's Bakehouse, was a line
cook; and ZingTrain's Bayless, who
has a degree in German literature from
Oberlin College, waited tables.
Saginaw and Weinzweig have main-
tained a successful partnership for 15 c \
years, although both admit they are
polar opposites. They credit their
shared vision for allowing them to
work together and move forward.
Zingerman's came about after one
asked the other if he thought Ann
Arbor could support a quality deli.
When they agreed, the next step was,
"Maybe we should open one, and this
is what it would look like. We began
to constitute a vision of the organiza-
tion we wanted to create," said
Saginaw.
It was to be food-driven, with just