November 20, 2024 • 22 mins
In this video, SoFloDining interviews the owners of Pomperdale Deli in Fort Lauderdale, Florida. The deli has been in business for 55 years and is known for its authentic New York-style cuisine. The owners discuss the history of the deli, their passion for the food industry, and their plans for the future, including franchising. They also highlight some of the deli's most popular menu items, such as the New Yorker sandwich and the breakfast skillet. Overall, the video provides a glimpse into the heart and soul of Pomperdale Deli and its commitment to providing customers with delicious, high-quality food.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hello everybody, my name is Dara Swiggy D, welcome back to So-Clo dining.
(00:08):
And today we are in Fort Lauderdale, we're in this wonderful place called Comfordale,
famous New York deli.
And we are at the chef's table with Chef Dan, and with Brie, and with Rick.
And today we're just going to have a little conversation about the beautiful deli.
(00:30):
Thank you again, thank you for this opportunity, and thank you for allowing us to come into
your world and enjoy with you.
Thank you for asking us.
We love the place, so thank you.
What is there not to love?
They're from the Bronx.
So how long have you been in business?
(00:50):
Well Popperdale has been here for 55 years, 1969 this place over.
Wow.
We lived along the pass delay, and we bought the place after that.
So we've been here 13 years.
You carry right on.
Yes, yes.
Amazing, and you've always been in this location?
Always in this location.
(01:11):
Yep.
We're looking at a few other locations.
Other weather.
Yep, we're looking at a few other locations.
We've got one that's on Federal Highway by Broward Boulevard.
Your smart device to play, Big 105.
We're very close to making a deal on.
That would become our second store, or our franchise.
(01:31):
I was just going to ask you about that.
So you are franchising?
Yes.
I will put that at the end of the video.
I'm going to put the information, because we've seen that paper before, and you shared
it.
So yes, definitely.
Yeah, getting one franchise open, because that store is going to be treated like a
franchise.
Right.
So getting one open is going to make it much easier to get franchises sold.
(01:55):
Right.
Nobody wants to be number one.
Nobody wants to be the first.
So we're going to be the first.
Right.
Great idea.
I love that.
I believe in that.
Yeah.
You have to be the trailblazer.
Yeah.
Because you've got to show something different.
And it's strictly that we can be like satellite, but separate.
Yes.
(02:15):
Beautiful.
Yeah, the neighborhood looks like.
The same recipes.
Everything is the same.
The only difference is it's got a little smarter menu, because a franchise, there's
so much here.
There's so many recipes, so much.
It'd be very difficult to have a franchise carry on all of that.
(02:37):
But you put your top items, and your top items go on to the franchise main.
Right.
And that's where we want to go.
And that's the important thing.
Right.
And that's where we want to go.
The one thing you can't copy those are the personalities.
We love when you come in here.
Everybody behind the counter.
Well, we're going to call it.
(02:58):
Yeah.
Not going to me.
I don't know how you can clone the vibe, but you can.
Let us know.
One of the things that we're always big on is owner involvement.
If you've seen any of our reviews, you'll know most places we do, we deal with owners.
Not only because you guys have skin in the game, and you guys are the ones that want
(03:21):
to make sure that it's right.
So that's what we love, speaking to the owners and dealing with owners.
And we always noticed as a trend, all the successful restaurants and delis and bakeries
have owner involvement.
The ones that don't work out are the ones that some guy in another state owns it, and
they have some 20 year old behind the counter that's the manager.
(03:46):
And at the end of the day, they don't care because they're still getting their paycheck.
Whereas owner involvement, this is your paycheck.
And that's why the owners are there.
And those are the places that I will succeed.
That's very important.
Yeah.
It's true.
Yeah.
How did you happen to get into the industry?
(04:08):
Oh my goodness.
I started in the meat industry working for HebrewNation.
I spent many years working for HebrewNation like that.
HebrewNation opened up a non-culture division here in Florida.
And that's when I got the opportunity to move down here.
(04:30):
And back in 1989, they made me an offer I couldn't refuse to move down to Florida.
And took over the opportunity with National Daily here in Florida, and that's how I got
into it.
That's how I got into it.
I worked in customer service in some 18.
(04:54):
And before this, I worked at the hardock pool for nine years.
That was my experience.
So you've been with customers.
I've been with customers forever.
Forever.
Yeah.
The hardock pool was one of the best jobs ever.
It was just great.
Right?
I love it.
Especially Saturdays.
(05:15):
I worked in Vannas and made tons of money.
It was a good time.
Yeah.
And the show is a customer interaction.
What you show is, you see how the register works and all that.
You can't fake that.
You know?
You can't fake that.
You can't buy it either.
(05:36):
You know, the smile, the reactions, you can't fake it.
When you go somewhere, you see that, hi, welcome to Bob, blah, blah, blah.
You know that's me.
You can see that.
It's just something that's ingrained.
But when we sit there and we watch them register how you guys interact with the people, that's
natural.
That comes with years of being around people.
(05:58):
Experience.
That's right.
And they have to love people.
If you don't love people, you can't get into it.
I had the hardware.
I started on the Jersey Shoe on the boardwalk.
Sucking clamps.
Oh, wow.
The daytime is nice.
The nighttime is rough.
Being surrounded with blue bars.
So I was like 14 or 15.
(06:20):
I had a little trick at it.
Make people happy.
So what style of food is it that you have here?
It's a real deal.
It doesn't get any better than this.
(06:42):
And there are very, very few dwellings that do what we do.
Everything we do here, we make from scratch.
That includes the pender, the strong meat, the roast meat, everything.
Nothing is put into this restaurant that's pre-made.
Every one of our soups, or of our recipes, everything is done from scratch.
(07:05):
And that's what makes a deli special.
Now there are people that will walk out of here and they'll turn to us on the way out
and say, you know something, this place is just like Katz's in New York.
There is no bigger compliment that a deli owner can get.
Because Katz's is the pickle.
(07:28):
Yes.
They are.
I mean my, I don't know if you guys, when I did the review on here,
I got some blowback because people were saying when I said this is a New York style,
a New York deli, not a New York style deli.
And people said, what do you mean?
And I said, well, style means you're trying to mimic something that's the real deal.
(07:51):
I said, well, Pompidou is the real deal.
And I put on there about how everything is made here.
I mean, we've seen it several times and I'm like, it blows me away.
Not just good, I don't want to say good.
How different, just totally different than what people offer in fall delis.
You know, it's just totally, you come here and you're never going to go anywhere else.
(08:15):
Or if you do, you're not going to say New York, New York style, it's something different.
You know.
I think it's definitely true.
It's what style.
She almost bit my hand the first time we came here.
I think we've hit the brisket.
You said it was good.
(08:36):
The brisket was so much better.
Seriously.
Yeah.
But yeah, so like I said, in comparison, there is no comparison.
I mean, just walking in here and I remarked that walking in here reminds me of when I was in New Jersey.
The smell, the sights, everything reminds me of home.
(08:58):
You know, it wasn't New York, but it was close enough.
And being down here, I go into places and not saying come here.
I'm like, I feel like I'm back home for sure.
I'm just waiting for like snow.
Really, like when I come in, I smell the coffee.
I'm like, you know, you usually get that and you got to get that snow off your feet.
(09:19):
I wouldn't mind if that snow storm everyone.
Yeah.
I love that.
We're all year around.
What is your most popular or best selling?
Can I say douche?
Yes.
We've got two great sandwiches that are most popular in New Yorker.
(09:45):
That's the one I had.
Corned beef, kustami, Swiss cheese, and thousand miles on a grill drive.
And our turkey club to triple-decker sandwich, usually on white or right toast.
Turkey bacon lettuce and tomato, cherry tomato on it.
And all our sandwiches come with full-slaw, potato salad, Americano salad.
(10:10):
And it's all made here.
Yes.
And the pickle.
Don't forget the pickle. You get a sour pickle or a half sour pickle.
Awesome.
Now, you're good now.
And you're then hungry just hearing about this.
I'm going to read a quote from one of the biggest sandwiches.
So the comfort food doesn't have to be anything on the menu. It has to be your go-to.
(10:35):
So you're here behind the counter a lot, so it might be something you just grab when you're hungry.
For instance, mine was peanut butter and jelly when I was a chef.
I'd have stacked up underneath the counter because the food that I see every day didn't appeal to me anymore.
Because you see it every day. And I had to have something quick.
It's peanut butter and jellies.
(10:56):
You can meet that chef's tell us. Hot dogs.
I mean, all different.
So what's your go-to?
Oh, as far as...
If you're here and you need something to grab or...
I love our turkey.
That's what I'll grab.
The turkey.
(11:18):
And I'll do lettuce cups. We do lettuce cups.
So lettuce, if people don't eat bread or don't want gluten, because we don't have gluten-free bread, we only have gluten-free bagels.
But we make lettuce cups, so you take all the ingredients and you just put them into the lettuce.
And the lettuce becomes like your bread.
(11:40):
So, okay.
Now, is that on the menu?
Yes, it is.
There you go. Go-to's on the menu.
And you bring it?
I go to tuna.
Any special way?
Mayo? Not a mayo?
No, I don't know that.
(12:01):
Do you need it?
Even just a chunk?
I put tuna with some cheese and tomato.
I know. It really is something big.
I mean, we were in one restaurant where the chef said, we'll make something. He wants special. So he'll get, I don't know, pork roast or whatever.
He'll do it however. And he'll get his portion and then that becomes special for the night, the rest of it.
(12:25):
So he'll make it in bulk.
And I'm like, what? He goes, yeah, I don't know, whatever. I felt like making it for me.
I make a big amount and that becomes special.
I mean, it's wild.
You know, people think that we're all so different.
They don't believe that we like them.
Nobody's ever asked me what my go-to is.
(12:47):
What's your go-to?
Salted caramel.
Something.
No, actually, it's bacon.
Oh yeah, bacon. Oh, I gotta tell you this.
He just, I think, this is in dated. So last weekend we did a vegan hamburger challenge.
(13:09):
Okay, so two vegan places, I had burgers and we tried them.
And one of them had a little cup of bacon.
And I'm like, what?
Oh, and it's like, you know, whatever.
Is it vegan bacon?
Yeah, it was vegan bacon. They take coconut chips.
And they smoked them and they put a barbecue sauce on them.
(13:31):
She's over there.
We didn't take it. We didn't take it and put it on the burger.
Yes.
So I'm doing the setup and all.
I'm just going to take it away.
I'm like, you know that's for the burger.
She's like, yes, my burger won't have any.
Oh my God, it was so delicious.
I wish I could find it out. I guess the guy made it just round.
Everything they make in that place, they make just for that.
(13:53):
So what they do is, they just sell it.
And they make that because it tastes just like it was.
Like he could make burgers.
He feels like the place is Google.
Wow. They make everything.
You make it yourself.
Yeah, they don't use it.
Everything's made in house.
Like the one place, the burger.
The burger, there was no way you could tell it was a burger.
It wasn't a burger.
(14:14):
It like, you know, when you cook a burger, how you get that,
the, the, the build up around the edges, it had that.
Yeah.
When you bit it, it crumbled.
It was all vegan.
I was just like, wow.
If you want to know where, after the cameras up, I'll tell you where.
Okay.
I haven't had McDonald's.
The other place was delicious.
It was a delicious burger.
But for me, it didn't taste like a hamburger.
(14:37):
But it was delicious.
And that's what I said when they wanted us to judge it.
I'm like, how am I judging what tastes the best
or what is most like a burger?
Because I got two winners here, you know?
Yeah.
It was a win-win. Absolutely.
You don't want to leave all the burgers in here.
I don't want to forget to ask you about it.
It's awesome.
I mean, we are, we are just so connected.
(14:58):
We're at point right now where everybody who's a proprietor comes
and they want to meet everybody.
They want to know, they want to know what you're doing
so that they can help you do better
and you can help them do better.
And you can just, you know, kind of just keep doing that
and growing.
And I'm thinking that's a beautiful piece that we're at right now.
Another curveball I got.
You got another curveball.
(15:19):
I do this all the time though.
Is there anything on the menu?
I'm looking at you can use the behind the counter.
Is there anything back here?
Can you see all the food? You taste all the food.
Is there anything back here that you say,
gee, I wish people would order this more because it's so good?
I was not that question.
Because, you know, as a chef, I would make dishes
and I'd be like, I wish people would order this.
(15:40):
I'm glad they ordered the other stuff, but if they try this.
Yes, there's something that you want them to know about
because if they knew, they would want it.
Yeah.
We have green stuffed cabbage.
Stuffed cabbage, okay.
There you go.
(16:01):
Me too.
How about our skillets?
Our breakfast skillets.
Our breakfast skillets.
We see.
That's how we, that cast.
Look how many you guys open.
730.
730 breakfast skillets.
Look at that.
Breakfast skillets.
Especially if you exercise.
There's always something on the menu that you say,
(16:22):
gee, I wonder why, you know, and it's so good.
And that's why, you know, that's why I like to ask that question
and see.
Yeah.
Yeah.
We do a deli breakfast skillet and we do a green bag.
Look at that.
That's nice.
We make them all day.
We'll make you a skillet at 3 o'clock in the afternoon.
Oh, that's really awesome.
(16:44):
That is awesome.
Because I've done my breakfast all day.
Yep.
And you'd be surprised how many people order like this items.
Especially that item.
In the afternoon.
Especially people now who are like all into the gym and
exercising and all that other good stuff.
They know that that's a good thing for them to do.
So yeah.
You happy here for them?
Why not?
Rick is looking at something that I know I wanted to mention.
(17:06):
What's that?
Oh, you know.
The hot dishes.
The finishes.
Wow.
The finishes here.
And I had remarked.
I thought hot dishes for both of you guys.
When I think the finishes up.
People will have spinach.
I had the beautiful sandwich pictures.
The conditioners.
The conditioners.
Are you made all three?
(17:27):
We got, so we got, we have brisket.
Brisket.
Spinach.
And just like a little potato.
I've never had a brisket.
The brisket's mixed in with the potatoes.
Oh, we gotta try that.
I've had the spinach in.
I've had the regular.
It's not a pleasure.
Yeah.
That sounds interesting.
(17:48):
Yeah.
It's huge.
You can put one in.
Okay.
Let me get one.
Okay.
So.
So let's talk about special events.
Do you guys have any special promotions or any events coming up between now and the
end of the year?
Or what do you think and you know, like how do you want to grow?
A lot.
Yes.
(18:09):
I like that.
Of course.
We're working on, we're working on some new specials that right after, right after
the kids go back to school, things will start opening up again.
And we're putting together some specials that will come out in September.
And then after that, then we go into the Jewish holidays and very busy for the holidays.
(18:35):
And you do catering.
Yes.
So we put in a lot of, they do a lot of.
And the Jewish holidays or even Thanksgiving, Christmas, they're huge, huge holidays for
us.
We do a lot of catering.
And we will have all that information on the end of the video.
(18:59):
I'll put it in.
It's very important.
Yeah.
And all of that information is on our website.
So we're eating the franchise, everything right through?
Everything.
Everything.
Everything is on our website.
You've got all our home page.
Right.
We've got boxes all the way across that give you options on.
It's got the franchise, it's got catering, it's got everything that we do.
(19:22):
It's up on the website.
Awesome.
Love it.
Awesome.
Yeah, I know.
Do you have anything else to add?
Like did you miss anything that you want everybody to know?
We have a 499 breakfast special that goes on from Monday to Friday from 7.30 to 10.30.
That's cool.
(19:43):
I think I saw that online.
I think I saw that one.
Okay.
That's breakfast all day.
And I'm loving that.
And you've been half a sandwich with a free soda bag of chips or if you want some dessert
get a fruit roll.
It's a little bit of a dessert.
I'm loving it.
(20:04):
Yes.
How did that get here?
Look at that.
That's hot out of the oven.
It's a bit of a potato.
Yep.
That looks amazing.
So now how can they find you, how can they get in touch with you?
I know you said you mentioned the website.
(20:25):
Where's your location, the current location?
We're here at 30, that's pretty fun.
3055 East commercial Boulevard.
I was having a moment.
Yes, I was.
A Popperdale moment.
A Popperdale moment.
I mean, the excitement.
I've never had meat in a mine.
(20:48):
This is delicious.
When the time goes up I'm devouring this.
Oh, it's balmy.
Oh my God.
Our phone number is 954-771-9830.
What?
The hours of operation.
730 to 4 Monday through Saturday and 730 to 3 on Sunday.
(21:09):
Perfect.
You eat it?
Yes.
All right.
That's it?
That's it.
I don't know if you have any other questions or anything.
Thank you.
Thank you.
It's a pleasure.
Thank you.
Thank you.
I was always enjoying it.
We'll see you there.
Bye.
Bye.
Bye.
Bye.
Bye.
Bye.
(21:59):
Bye.
Hello everybody, my name is Dara Swiggy D, welcome back to So-Clo dining.
(00:08):
And today we are in Fort Lauderdale, we're in this wonderful place called Comfordale,
famous New York deli.
And we are at the chef's table with Chef Dan, and with Brie, and with Rick.
And today we're just going to have a little conversation about the beautiful deli.
(00:30):
Thank you again, thank you for this opportunity, and thank you for allowing us to come into
your world and enjoy with you.
Thank you for asking us.
We love the place, so thank you.
What is there not to love?
They're from the Bronx.
So how long have you been in business?
(00:50):
Well Popperdale has been here for 55 years, 1969 this place over.
Wow.
We lived along the pass delay, and we bought the place after that.
So we've been here 13 years.
You carry right on.
Yes, yes.
Amazing, and you've always been in this location?
Always in this location.
(01:11):
Yep.
We're looking at a few other locations.
Other weather.
Yep, we're looking at a few other locations.
We've got one that's on Federal Highway by Broward Boulevard.
Your smart device to play, Big 105.
We're very close to making a deal on.
That would become our second store, or our franchise.
(01:31):
I was just going to ask you about that.
So you are franchising?
Yes.
I will put that at the end of the video.
I'm going to put the information, because we've seen that paper before, and you shared
it.
So yes, definitely.
Yeah, getting one franchise open, because that store is going to be treated like a
franchise.
Right.
So getting one open is going to make it much easier to get franchises sold.
(01:55):
Right.
Nobody wants to be number one.
Nobody wants to be the first.
So we're going to be the first.
Right.
Great idea.
I love that.
I believe in that.
Yeah.
You have to be the trailblazer.
Yeah.
Because you've got to show something different.
And it's strictly that we can be like satellite, but separate.
Yes.
(02:15):
Beautiful.
Yeah, the neighborhood looks like.
The same recipes.
Everything is the same.
The only difference is it's got a little smarter menu, because a franchise, there's
so much here.
There's so many recipes, so much.
It'd be very difficult to have a franchise carry on all of that.
(02:37):
But you put your top items, and your top items go on to the franchise main.
Right.
And that's where we want to go.
And that's the important thing.
Right.
And that's where we want to go.
The one thing you can't copy those are the personalities.
We love when you come in here.
Everybody behind the counter.
Well, we're going to call it.
(02:58):
Yeah.
Not going to me.
I don't know how you can clone the vibe, but you can.
Let us know.
One of the things that we're always big on is owner involvement.
If you've seen any of our reviews, you'll know most places we do, we deal with owners.
Not only because you guys have skin in the game, and you guys are the ones that want
(03:21):
to make sure that it's right.
So that's what we love, speaking to the owners and dealing with owners.
And we always noticed as a trend, all the successful restaurants and delis and bakeries
have owner involvement.
The ones that don't work out are the ones that some guy in another state owns it, and
they have some 20 year old behind the counter that's the manager.
(03:46):
And at the end of the day, they don't care because they're still getting their paycheck.
Whereas owner involvement, this is your paycheck.
And that's why the owners are there.
And those are the places that I will succeed.
That's very important.
Yeah.
It's true.
Yeah.
How did you happen to get into the industry?
(04:08):
Oh my goodness.
I started in the meat industry working for HebrewNation.
I spent many years working for HebrewNation like that.
HebrewNation opened up a non-culture division here in Florida.
And that's when I got the opportunity to move down here.
(04:30):
And back in 1989, they made me an offer I couldn't refuse to move down to Florida.
And took over the opportunity with National Daily here in Florida, and that's how I got
into it.
That's how I got into it.
I worked in customer service in some 18.
(04:54):
And before this, I worked at the hardock pool for nine years.
That was my experience.
So you've been with customers.
I've been with customers forever.
Forever.
Yeah.
The hardock pool was one of the best jobs ever.
It was just great.
Right?
I love it.
Especially Saturdays.
(05:15):
I worked in Vannas and made tons of money.
It was a good time.
Yeah.
And the show is a customer interaction.
What you show is, you see how the register works and all that.
You can't fake that.
You know?
You can't fake that.
You can't buy it either.
(05:36):
You know, the smile, the reactions, you can't fake it.
When you go somewhere, you see that, hi, welcome to Bob, blah, blah, blah.
You know that's me.
You can see that.
It's just something that's ingrained.
But when we sit there and we watch them register how you guys interact with the people, that's
natural.
That comes with years of being around people.
(05:58):
Experience.
That's right.
And they have to love people.
If you don't love people, you can't get into it.
I had the hardware.
I started on the Jersey Shoe on the boardwalk.
Sucking clamps.
Oh, wow.
The daytime is nice.
The nighttime is rough.
Being surrounded with blue bars.
So I was like 14 or 15.
(06:20):
I had a little trick at it.
Make people happy.
So what style of food is it that you have here?
It's a real deal.
It doesn't get any better than this.
(06:42):
And there are very, very few dwellings that do what we do.
Everything we do here, we make from scratch.
That includes the pender, the strong meat, the roast meat, everything.
Nothing is put into this restaurant that's pre-made.
Every one of our soups, or of our recipes, everything is done from scratch.
(07:05):
And that's what makes a deli special.
Now there are people that will walk out of here and they'll turn to us on the way out
and say, you know something, this place is just like Katz's in New York.
There is no bigger compliment that a deli owner can get.
Because Katz's is the pickle.
(07:28):
Yes.
They are.
I mean my, I don't know if you guys, when I did the review on here,
I got some blowback because people were saying when I said this is a New York style,
a New York deli, not a New York style deli.
And people said, what do you mean?
And I said, well, style means you're trying to mimic something that's the real deal.
(07:51):
I said, well, Pompidou is the real deal.
And I put on there about how everything is made here.
I mean, we've seen it several times and I'm like, it blows me away.
Not just good, I don't want to say good.
How different, just totally different than what people offer in fall delis.
You know, it's just totally, you come here and you're never going to go anywhere else.
(08:15):
Or if you do, you're not going to say New York, New York style, it's something different.
You know.
I think it's definitely true.
It's what style.
She almost bit my hand the first time we came here.
I think we've hit the brisket.
You said it was good.
(08:36):
The brisket was so much better.
Seriously.
Yeah.
But yeah, so like I said, in comparison, there is no comparison.
I mean, just walking in here and I remarked that walking in here reminds me of when I was in New Jersey.
The smell, the sights, everything reminds me of home.
(08:58):
You know, it wasn't New York, but it was close enough.
And being down here, I go into places and not saying come here.
I'm like, I feel like I'm back home for sure.
I'm just waiting for like snow.
Really, like when I come in, I smell the coffee.
I'm like, you know, you usually get that and you got to get that snow off your feet.
(09:19):
I wouldn't mind if that snow storm everyone.
Yeah.
I love that.
We're all year around.
What is your most popular or best selling?
Can I say douche?
Yes.
We've got two great sandwiches that are most popular in New Yorker.
(09:45):
That's the one I had.
Corned beef, kustami, Swiss cheese, and thousand miles on a grill drive.
And our turkey club to triple-decker sandwich, usually on white or right toast.
Turkey bacon lettuce and tomato, cherry tomato on it.
And all our sandwiches come with full-slaw, potato salad, Americano salad.
(10:10):
And it's all made here.
Yes.
And the pickle.
Don't forget the pickle. You get a sour pickle or a half sour pickle.
Awesome.
Now, you're good now.
And you're then hungry just hearing about this.
I'm going to read a quote from one of the biggest sandwiches.
So the comfort food doesn't have to be anything on the menu. It has to be your go-to.
(10:35):
So you're here behind the counter a lot, so it might be something you just grab when you're hungry.
For instance, mine was peanut butter and jelly when I was a chef.
I'd have stacked up underneath the counter because the food that I see every day didn't appeal to me anymore.
Because you see it every day. And I had to have something quick.
It's peanut butter and jellies.
(10:56):
You can meet that chef's tell us. Hot dogs.
I mean, all different.
So what's your go-to?
Oh, as far as...
If you're here and you need something to grab or...
I love our turkey.
That's what I'll grab.
The turkey.
(11:18):
And I'll do lettuce cups. We do lettuce cups.
So lettuce, if people don't eat bread or don't want gluten, because we don't have gluten-free bread, we only have gluten-free bagels.
But we make lettuce cups, so you take all the ingredients and you just put them into the lettuce.
And the lettuce becomes like your bread.
(11:40):
So, okay.
Now, is that on the menu?
Yes, it is.
There you go. Go-to's on the menu.
And you bring it?
I go to tuna.
Any special way?
Mayo? Not a mayo?
No, I don't know that.
(12:01):
Do you need it?
Even just a chunk?
I put tuna with some cheese and tomato.
I know. It really is something big.
I mean, we were in one restaurant where the chef said, we'll make something. He wants special. So he'll get, I don't know, pork roast or whatever.
He'll do it however. And he'll get his portion and then that becomes special for the night, the rest of it.
(12:25):
So he'll make it in bulk.
And I'm like, what? He goes, yeah, I don't know, whatever. I felt like making it for me.
I make a big amount and that becomes special.
I mean, it's wild.
You know, people think that we're all so different.
They don't believe that we like them.
Nobody's ever asked me what my go-to is.
(12:47):
What's your go-to?
Salted caramel.
Something.
No, actually, it's bacon.
Oh yeah, bacon. Oh, I gotta tell you this.
He just, I think, this is in dated. So last weekend we did a vegan hamburger challenge.
(13:09):
Okay, so two vegan places, I had burgers and we tried them.
And one of them had a little cup of bacon.
And I'm like, what?
Oh, and it's like, you know, whatever.
Is it vegan bacon?
Yeah, it was vegan bacon. They take coconut chips.
And they smoked them and they put a barbecue sauce on them.
(13:31):
She's over there.
We didn't take it. We didn't take it and put it on the burger.
Yes.
So I'm doing the setup and all.
I'm just going to take it away.
I'm like, you know that's for the burger.
She's like, yes, my burger won't have any.
Oh my God, it was so delicious.
I wish I could find it out. I guess the guy made it just round.
Everything they make in that place, they make just for that.
(13:53):
So what they do is, they just sell it.
And they make that because it tastes just like it was.
Like he could make burgers.
He feels like the place is Google.
Wow. They make everything.
You make it yourself.
Yeah, they don't use it.
Everything's made in house.
Like the one place, the burger.
The burger, there was no way you could tell it was a burger.
It wasn't a burger.
(14:14):
It like, you know, when you cook a burger, how you get that,
the, the, the build up around the edges, it had that.
Yeah.
When you bit it, it crumbled.
It was all vegan.
I was just like, wow.
If you want to know where, after the cameras up, I'll tell you where.
Okay.
I haven't had McDonald's.
The other place was delicious.
It was a delicious burger.
But for me, it didn't taste like a hamburger.
(14:37):
But it was delicious.
And that's what I said when they wanted us to judge it.
I'm like, how am I judging what tastes the best
or what is most like a burger?
Because I got two winners here, you know?
Yeah.
It was a win-win. Absolutely.
You don't want to leave all the burgers in here.
I don't want to forget to ask you about it.
It's awesome.
I mean, we are, we are just so connected.
(14:58):
We're at point right now where everybody who's a proprietor comes
and they want to meet everybody.
They want to know, they want to know what you're doing
so that they can help you do better
and you can help them do better.
And you can just, you know, kind of just keep doing that
and growing.
And I'm thinking that's a beautiful piece that we're at right now.
Another curveball I got.
You got another curveball.
(15:19):
I do this all the time though.
Is there anything on the menu?
I'm looking at you can use the behind the counter.
Is there anything back here?
Can you see all the food? You taste all the food.
Is there anything back here that you say,
gee, I wish people would order this more because it's so good?
I was not that question.
Because, you know, as a chef, I would make dishes
and I'd be like, I wish people would order this.
(15:40):
I'm glad they ordered the other stuff, but if they try this.
Yes, there's something that you want them to know about
because if they knew, they would want it.
Yeah.
We have green stuffed cabbage.
Stuffed cabbage, okay.
There you go.
(16:01):
Me too.
How about our skillets?
Our breakfast skillets.
Our breakfast skillets.
We see.
That's how we, that cast.
Look how many you guys open.
730.
730 breakfast skillets.
Look at that.
Breakfast skillets.
Especially if you exercise.
There's always something on the menu that you say,
(16:22):
gee, I wonder why, you know, and it's so good.
And that's why, you know, that's why I like to ask that question
and see.
Yeah.
Yeah.
We do a deli breakfast skillet and we do a green bag.
Look at that.
That's nice.
We make them all day.
We'll make you a skillet at 3 o'clock in the afternoon.
Oh, that's really awesome.
(16:44):
That is awesome.
Because I've done my breakfast all day.
Yep.
And you'd be surprised how many people order like this items.
Especially that item.
In the afternoon.
Especially people now who are like all into the gym and
exercising and all that other good stuff.
They know that that's a good thing for them to do.
So yeah.
You happy here for them?
Why not?
Rick is looking at something that I know I wanted to mention.
(17:06):
What's that?
Oh, you know.
The hot dishes.
The finishes.
Wow.
The finishes here.
And I had remarked.
I thought hot dishes for both of you guys.
When I think the finishes up.
People will have spinach.
I had the beautiful sandwich pictures.
The conditioners.
The conditioners.
Are you made all three?
(17:27):
We got, so we got, we have brisket.
Brisket.
Spinach.
And just like a little potato.
I've never had a brisket.
The brisket's mixed in with the potatoes.
Oh, we gotta try that.
I've had the spinach in.
I've had the regular.
It's not a pleasure.
Yeah.
That sounds interesting.
(17:48):
Yeah.
It's huge.
You can put one in.
Okay.
Let me get one.
Okay.
So.
So let's talk about special events.
Do you guys have any special promotions or any events coming up between now and the
end of the year?
Or what do you think and you know, like how do you want to grow?
A lot.
Yes.
(18:09):
I like that.
Of course.
We're working on, we're working on some new specials that right after, right after
the kids go back to school, things will start opening up again.
And we're putting together some specials that will come out in September.
And then after that, then we go into the Jewish holidays and very busy for the holidays.
(18:35):
And you do catering.
Yes.
So we put in a lot of, they do a lot of.
And the Jewish holidays or even Thanksgiving, Christmas, they're huge, huge holidays for
us.
We do a lot of catering.
And we will have all that information on the end of the video.
(18:59):
I'll put it in.
It's very important.
Yeah.
And all of that information is on our website.
So we're eating the franchise, everything right through?
Everything.
Everything.
Everything is on our website.
You've got all our home page.
Right.
We've got boxes all the way across that give you options on.
It's got the franchise, it's got catering, it's got everything that we do.
(19:22):
It's up on the website.
Awesome.
Love it.
Awesome.
Yeah, I know.
Do you have anything else to add?
Like did you miss anything that you want everybody to know?
We have a 499 breakfast special that goes on from Monday to Friday from 7.30 to 10.30.
That's cool.
(19:43):
I think I saw that online.
I think I saw that one.
Okay.
That's breakfast all day.
And I'm loving that.
And you've been half a sandwich with a free soda bag of chips or if you want some dessert
get a fruit roll.
It's a little bit of a dessert.
I'm loving it.
(20:04):
Yes.
How did that get here?
Look at that.
That's hot out of the oven.
It's a bit of a potato.
Yep.
That looks amazing.
So now how can they find you, how can they get in touch with you?
I know you said you mentioned the website.
(20:25):
Where's your location, the current location?
We're here at 30, that's pretty fun.
3055 East commercial Boulevard.
I was having a moment.
Yes, I was.
A Popperdale moment.
A Popperdale moment.
I mean, the excitement.
I've never had meat in a mine.
(20:48):
This is delicious.
When the time goes up I'm devouring this.
Oh, it's balmy.
Oh my God.
Our phone number is 954-771-9830.
What?
The hours of operation.
730 to 4 Monday through Saturday and 730 to 3 on Sunday.
(21:09):
Perfect.
You eat it?
Yes.
All right.
That's it?
That's it.
I don't know if you have any other questions or anything.
Thank you.
Thank you.
It's a pleasure.
Thank you.
Thank you.
I was always enjoying it.
We'll see you there.
Bye.
Bye.
Bye.
Bye.
Bye.
Bye.
(21:59):
Bye.
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