GROUP
John Shoemaker, vice
president-marketing and
sales; and John Dwyer,
chief financial officer.
"The Schumers take
good care of us; some-
times I feel like I'm a
partner with General
Linen and Uniform
Service," stated Matt
Prentice, who owns
the Bingham Farms-
based Matt Prentice
Restaurant Group and
is one of GLUS' biggest
customers. "They clean
all of our uniforms,
tablecloths, napkins,
towels and everything
else. In our work, we
need the best service
we can get so we chose Daughter Sharon Schwartz recently joined Bill and
Irene Schumer in the business.
General Linen 20 years
ago.
Among GLUS' other
"Our employees have always
customers are Andiamo Restaurants
loved our family. During the 1967
and many other local eateries,
racial riots in Detroit, some of our
Detroit's MGM Grand and Motor
employees stood on the roof of
City casinos, local Marriott Hotels,
the plant with shotguns to guard it
several supermarket chains, auto-
against damage."
motive dealerships, hospitals, medi-
Added Irene Schumer: "Another
cal offices, assisted living facilities
big change in the business is that
and some manufacturing plants.
it's highly technical now, with some
GLU cleans table linens, napkins,
of our new plant equipment. It's
uniforms, chef's apparel, butcher
more like a science; you must have
frocks and coats, aprons, provides
the right chemistry to make every-
full restroom services and even
thing work properly."
rents a variety of customized logo
The plant has state-of-the-art
mats and runners.
boilers, air compressors, washer/
"As a special feature this year, we
extractors, pressers, dryers, ironers,
offered free mat-cleaning services
and folding, bundling and wrapping
to all the synagogues in the area,
equipment.
just in time for the High Holy Days,"
As if Michigan's economic slump
said Sharon Schwartz.
wasn't bad enough for business
- Bill turns his thumbs down when
Business Obstacles
asked how business is today - an
The Schumers reminisced about
influx of national laundry companies
how the linen business has changed
into the Detroit area is now provid-
over the years, and how they over-
ing stiff competition.
came several obstacles along the
"There used to be about 50 small,
way. One was a long Teamsters
independent laundry companies
strike in the 1970s, when "every-
in the city, but we're now down to
thing ground to a halt and we lost
three," he said, "including us. The
one-third of our business," said Bill
national chains came in and tried to
Schumer. "Management had to take
undercut our prices and take over
over and drive the trucks. We made
local businesses, but reportedly
deliveries late at night because
with
poor service."
the strikers were intimidating our
"And
that's where were trying to
employees and customers.
beat
them,"
said Irene. "Our best
"Sometimes, we sneaked key
attribute
is
better
service. We can
personnel into the plant by hid-
adjust, turn on a dime and handle
ing them in the backs of our cars.
special needs. We now have seven-
But not my father. The employees
day service and a 24-hour hotline.
respected him so much they ush-
Our sales reps return in 30 days
ered him into the building every day
to check on any quality or service
and even carried his briefcase.
FRIDAY, DECEMBER I I, 2009
7 P.M. - 12 A.M.
Let Big Rock Chophouse and The Reserve take care of all your holiday
party planning needs. Join us as we celebrate the holidays in style with
a festive evening that includes dinner, dancing and live entertainment.
All groups welcome (2, 4, 8, I 0 or more) - family, friends and co-workers.
We'll keep track of the reservations so you can enjoy some holiday fun!
BUFFET MENU
Chef's Selection of Hors d'oeuvres
Housemade Rolls And Breads
Butternut Squash Soup
Mixed Greens With Carrots,
Cucumbers,Tomatoes
Asian Salad With Napa, Red And Green
Cabbage, Carrots and Wonton, Ginger
Mustard Dressing
71
CLEANING UP on page 46
Beef Carving Station
Chestnut Bread Pudding
Togarashi Crusted Salmon
Basmati Rice
Teriyaki Sauce
Grilled Vegetable Lasagna
With Pesto And Ricotta Cheese
Panko And Herb Crusted Chicken
Roasted Red Potato, Boursin Cream
Chef's Selection Of Seasonal Vegetables
Holiday Dessert Table
Coffee,Tea And Soft Drinks
$50 per person, inclusive of tax,
gratuity and valet parking.
Advance ticket sales, cash bar.
Space is limited, reservations
are required.
THE RESERVE
For tickets, contact Laurie Dyja at
idyja@bigrockchophouse.com or at 248.647.7774.
248.647.7774
1505570
245 S. Eton St., Birmingham, MI 48009
bigrockchophouse • thereservebirmingham.com
November 12 2009
45