nosh

10% OFF

continued from page 59

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 6/8/17

Brass Pointe Food & Spirits

The

 /RCHARD ,AKE 2D .% CORNER OF  -ILE s  
/PEN  $AYS A WEEK FOR LUNCH  DINNER

OPEN 24 HOURS

Delicious Salads!

Greek Salad

Topped with feta cheeses, Greek olives, pepperocinis, beets,
tomatoes, and onions. Served with Pita.
$7.99 with grilled chicken $8.99

Chicken Crisp Salad

Greek Salad with Grilled Chicken

Fried chicken tenders, tomatoes, onions, Chedder cheese and
croutons. $8.19

Clubhouse

Topped with oven roasted turkey, chopped bacon, Swiss cheese,
hard-boiled egg, onions, green peppers and tomatoes. $8.19

Cobb Salad

Grilled chicken, shredded Monterey Jack cheese, bacon,
tomatoes, onions and green pepper. $8.19

OF SOUTHFIELD

0O.JMF3E&BTUPG/PSUIXFTUFSO)XZt

STAR
DELI

“…one of America’s finest
carryout-only delicatessens!
Star’s reputation
has never wavered!”

— Danny Raskin

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DAIRY TRAY

SALAD TRAY

$10.99 per
person

person
$22.99 per

$12.99 per
person

SALAD TRAY W/ LOX & CREAM CHEESE

$16.99

per
person

Give Mom a
break on Mother’s Day!

Order a deli tray from Star Deli!
We also have delicious
Vienna Hot Dogs — great
for Bar B Ques!

)0634.0/4"5".1.t46/".1.

24555 W. 12 MILE ROAD

+VTUXFTUPG5FMFHSBQI3PBEt4PVUIGJFME

248-352-7377

www.stardeli.net

Prices subject to change

60

May 11 • 2017

jn

$ 5

OFF

On Star’s beautiful already
low-priced trays

Expires 5/18/17. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.

DELIVERY AVAILABLE

2140950

Corporate Chef Ted
Teeter brings a wealth
of culinary and business
knowledge to the opera-
tion, and runs the kitchen
like a Rolex timepiece. He
coordinates with General
Manager Jay Andrews to
ensure that the systems
and processes in place
drive the success of his
kitchen, the bar and the
staff.
FORK N’ PINT
They have integrated
4000 Cass
an approach that actually
Elizabeth Road
mirrors aspects of Lean
Waterford Township
Six Sigma, a collaborative
(248) 791-3256
team effort methodology
www.forknpint.com
developed in the manu-
facturing industry sector
several decades ago to
systematically eliminate
waste.
Dozens of clipboards
line the back wall of the
large, clean kitchen, track-
ing everything in great
detail, from inventory to mistakes to social media reviews.
Charts and graphs are produced to drill down on where
improvements can be leveraged throughout the operation. The
entire staff can view progress and participate in and benefit
from the measurable gains. With this intentional design in
operations, they have figured out the formula to lock down suc-
cess.
“You need a team. Our restaurant is very team-oriented, and
it is all for the benefit of the consumer in the end,” Young says.
“So many people get stuck and don’t work on improving
themselves,” Chef Teeter adds.
The menu is eclectic American fare with favorites being the
Brussels sprout appetizer, the walleye and the artisan pizzas.
The No. 1 pit item is the pulled pork.
On Sundays, Fork n’ Pint offers the full menu as well as
a brunch menu and mimosa bar that is wildly popular.
Everything on the brunch menu is from scratch, from the
biscuits and sausage gravy to the Cuban beans, French toast
and cobbler. The mimosa bar has loads of fresh fruit and is
served as a “10 plus 1” — your first mimosa is $10, and every
one after is $1.
The bar has 24 tap handles and carries products that you just
cannot find anywhere else. They recently had a very popular
KBS (Kentucky Bourbon Stout) tapping. It was standing room
only when they tapped the barrel. In an hour and a half, the
entire keg was gone. They specialize in Michigan beers, but they
get some very highly specialized beer as well.
Aside from serving food and drink to patrons, the owners,
management and staff of Fork n’ Pint have an interest in giv-
ing back and investing in the community. With participation
in events and organizations like the walk for cancer, Leader
Dogs for the Blind and the Waterford Youth Coalition, Fork n’
Pint gives back by donating food and labor. Time spent in these
activities and events are seen as a critical part of their doing
business in the community. •