4 1' SKBK
Owners of kosher restaurants tell
the same story. The demand is there,
they say. The disposable income for
their mostly Orthodox clientele is
not.
"It's very difficult," said Goldman,
whose pizza eatery, Cafe One, closed
recently. "There's just not enough
volume, and people don't have the
extra funds to spend on the luxury of
eating out. If you go
to vacation destina-
tions like Florida or
New York, you have
a lot of extra cus-
tomers coming in.
Over here, you don't
have that"
Brian Jacobs,
Brian Jacobs
whose restaurant,
Jerusalem Subs,
closed its doors this year, also report-
ed that business there was slow.
The subs, he said, were not nearly
as popular with customers as the
many varieties of pizza sold at the
two locations of his other restaurant,
Jerusalem Pizza.
"We're fortunate to have pizza,
which is affordable he said.
New Kosher Eateries
Nevertheless, the difficulties faced
by kosher restaurant owners are not
preventing them from trying creative
new ventures.
Within the next month, Goldman
is planning to open a pizza counter
at One Stop that will sell slices to go.
In addition, Quality Kosher
Catering recently purchased Unique
Kosher Carry Out on Greenfield
Road in Oak Park. The facility is
currently being renovated and will
be opening in four to six weeks as a
take-out place with limited seating.
According to Sandy Singal, who
works for Quality, the new business
will offer a menu with more variety,
including a full-time sushi bar.
And by the beginning of next year,
Scott Cohen and Meir Cohen (not
related) will be opening an upscale
kosher meat restaurant and catering
hall on the corner of Greenfield and
10 Mile Road.
The place will be called Prime 10,
because, as Meir explained, it's a
prime location, with prime food, on
10 Mile Road.
Meir has been in the kosher culi-
nary business for more than 20 years
and is well aware of the challenges
kosher establishments face in the
area.
Prime 10 will be different because
it will function primarily as a cater-
ing hall, with the restaurant as a sec-
ondary source of income.
"Restaurants are a luxury!' Meir
noted. "Catering is a necessity. You
can make money on catering!"
The location is in walking distance
of virtually every synagogue in the
Oak Park and Southfield area, allow-
ing customers to schedule events on
Shabbat. That way, families could
conceivably arrange for a Kiddush to
take place at synagogue, followed by
a private luncheon at Prime 10 for
invited guests.
In time, Jacobs also hopes to open
a new eatery, but he is understand-
ably cautious.
"The restaurant industry overall
is a very hard industry," he said.
"People underestimate what goes
into it."
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Chef Cari Moves
To Greener Pastures
Cari Herskovitz-Rosenblum, otherwise known as Chef
Cari, was a familiar face at Farm Fresh Market, where
she operated her popular kosher catering and take-
out business for four years. But at her new location
Chef Cari
at Congregation B'nai Moshe in West Bloomfield, she
is seeing even more success.
"I have three bar mitzvahs this month, a huge fundraiser dinner for
a shul and 15-20 orders. I'm not suffering," she said. "Thank God, I'm
busier this month than I was last month at Farm Fresh."
Over the summer, Chef Cari ran a successful kosher falafel stand at
the Campus Martius food court in Downtown Detroit, a venture she
plans to repeat next summer as well. Its appeal, she said, extended way
beyond the Jewish community. In fact, the overwhelming majority of its
customers did not keep kosher.
"We were not targeting a kosher audience," she explained. "We were
targeting people who like good food."
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October 24 • 2013
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