Signature service: Hospitality staffing services
Staff Size: 50+ people
Average Duration of Services: 4+ hours
Pro Tip: The earlier you can include us in the planning process, the better we can assist you.
After transitioning out of a career in the entertainment and record industries, owner Jan Marc Dorfman jokes that he began looking for a new way to “sell round things with holes in the middle.” He fully embraced this new opportunity when he founded Delancey Street Bagels in November of 1989, originally stocking his shelves with 18 bagel varieties and a coffee machine that could only brew two pots at a time. Since then, he has expanded the selection to feature 22 different bagels—including cinnamon raisin, sourdough, and asiago cheese—as well as a full espresso bar with roasted arabica beans from organic and international producers as far away as Guatemala and Kenya. The staff fills the rest of the menu with hot deli sandwiches and an array of baked goods that can include muffins, cinnamon rolls, and scones alongside seasonal items.
Based on Delancey Street in New York City’s lower east side, a bustling corridor for local sidewalk vendors and pushcarts, the shop emanates nostalgia for an old-school marketplace with exposed brickwork and sepia-tone exit signs above the doors.
Neither Henry nor Carol Huffman, the founders of Cheese Chalet, had any idea that their future careers would be in gourmet dairy products when they first married. Henry was teaching Spanish at the University of Delaware when their local cheese shop closed down in 1976. Though the two began joking about opening their own shop, jokes soon turned to discussion, discussion turned to planning, planning turned to knock-knock jokes, and within a few months, the pair officially opened their first shop. Today, with Henry and Carol still at the helm, their staff of seven seasoned employees prepares fresh deli-style takeout meals and catering trays as they maintain the store’s stock of bulk and prepackaged cheeses from around the world.
Dan Butler is a master of reinvention. Piccolina Toscana is his latest restaurant venture stationed in Trolley Square, home to beloved Italian eateries dating back 20 years. Inside an open dessert kitchen, Dan and his staff craft rich Italian specialties including biscotti, tiramisu, and spiced panna cotta with maple-syrup foam; in the regular kitchen, they prepare a rotating menu of artisanal cheeses, seasonal pasta dishes, and housemade and imported salumi. These delectable wares have proven popular and earned praise from local publications, including the News Journal and kisses on the cheek from area grandmothers.
Philadelphia calls Madame Saito the Queen of Sushi, and it's easy to see why. Armed with formal culinary training from Le Cordon Bleu and the Ritz Escoffier in Paris and experience from apprenticeships under premier Tokyo sushi chefs, she has committed the last 26 years to spreading her love for Japanese culture and contemporary fusion cuisine. Although she leaves time in her schedule to manage Tokio Sushi Bar—her sushi restaurant with French culinary influences—, The HeadHouse Cafe, and to conduct an annual sushi-making competition, Madame Saito counts education as one of her highest priorities. She regularly commits her quadrilingual tongue to demystifying the art of sushi during classes for aspiring chefs and casual students alike, teaching them how to hand roll maki and slice fish into perfectly uniform dodecahedrons.
When Roald Dahl wrote Charlie and the Chocolate Factory, he imagined a much-coveted golden ticket that granted access to myriad wonders and unveiled the inner workings of an entire industry. Adele Fridman, founder of MetaBody, created a real-life version of that ticket with her MetaBody Yoga & Fitness Pass, though it applies to fitness instead of candy. The pass grants access not to a single gym but to classes at a variety of local studios, specializing in everything from yoga to boot camp. With the freedom to move from location to location, students can sample different regimens, instructors, and styles of exercise to cobble together a program that fits their needs and goals. MetaBody's nutritionists supplement class packages by coaching clients in healthy eating, recipe cooking, and speed-reading nutrition-fact labels.