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October 24, 2013 - Image 15

Resource type:
The Detroit Jewish News, 2013-10-24

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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
"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
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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Cari Herskovitz-Rosenblum, otherwise known as Chef
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October 24 • 2013


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