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What you MUST know before choosing a pesach program · Call Her Tatty

• 0:00
  What actually makes Pesach program great.
• 0:03
  It's a matter of having the proper staff, having the proper equipment,
• 0:07
  bringing in all the newest technology that's available at the time.
• 0:12
  A lot of people are nozemic, and so people are not eating as much.
• 0:15
  It used to be because this was a course of caterer at 27 hotels,
• 0:18
  and we are directing them for our own products,
• 0:22
  because we're going to build products that little bit ahead.
• 0:24
  Have you ever had families try to sneak in an extra kit or two,
• 0:28
  that they forgot to register?
• 0:34
  Hi, Shafelas. Our guest today is basically the master of Passover program.
• 0:39
  If you've ever been to a luxury Passover program,
• 0:42
  there's a good chance this gentleman started the blueprint for it.
• 0:46
  He spent close to two decades running one of the most iconic Passover programs in the world
• 0:52
  and helped turn Pesach from who's cooking into what resort are we going to this year.
• 0:58
  We're going behind the scenes, what actually makes a program work,
• 1:02
  and the crazy stories behind it all.
• 1:04
  Welcome, Stuart Morganstein.
• 1:06
  Stuart, thank you.
• 1:06
  I'm so excited that you're on Caller Tati today.
• 1:09
  And we're excited to be here.
• 1:10
  And I'm just so excited to get into this discussion because
• 1:16
  I feel like a lot of people just know programs and the outcome,
• 1:21
  but they don't know what goes into it.
• 1:23
  So I always love getting behind the scenes on these programs.
• 1:27
  Absolutely. And there's so much behind the scenes to know.
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  There is. So we're going to start.
• 1:34
  I guess we could go a little bit back in time.
• 1:36
  How did you first get into Passover programs?
• 1:39
  And did this feel like a real idea at the time or something you were just trying to figure out?
• 1:45
  So my wife and I were first married.
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  We went to Miami Beach and we liked most other people.
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  There weren't that many Passover programs at the time.
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  But my in-laws were at a Passover program.
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  We went to visit them.
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  Unfortunately, that Passover program was not running well.
• 2:02
  There were lots of issues.
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  I saw turmoil having been in the catering business my whole life.
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  And even as a child, I worked in New York for a caterer.
• 2:12
  So I had a lot of experience.
• 2:14
  I would see in operations and I would see things.
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  And I said, you know what, we're going to do something different.
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  We're not going to do a hotel.
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  We're going to do a cruise for Pesa.
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  And I started the first kosher cruises for Passover.
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  Oh, so this is before it was even established in a hotel.
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  Way, way back.
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  Because the cruise ships at that time were about 500 passengers ship.
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  So they were manageable.
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  And it was manageable.
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  It was different.
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  We wanted it to be different.
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  We didn't want to do a hotel at that time.
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  Because after seeing what I saw in the hotel,
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  I said, you know what, it's time for a little change.
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  And let's expose people to something different.
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  There are kosher cruises that still go on.
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  Not on Pesa.
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  Not on Pesa.
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  Right.
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  Not on Pesa.
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  That must be really difficult to execute.
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  It's a challenge.
• 2:58
  And you know, it's a bigger challenge when you have larger ships.
• 3:01
  Yeah.
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  When you take over the whole ship, it's a lot less of a challenge.
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  And we had good teams.
• 3:06
  We had good ship.
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  We had good masjikim.
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  We had a very good team.
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  And it was extremely successful.
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  That's like a real, because you're not just, you're also traveling a lot.
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  And I know the turnover with cruises, like every stop, like you need a replenish.
• 3:21
  You need to, you have to plan your menu properly.
• 3:24
  Oh my God.
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  You have to know what you can take on where you can take it on.
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  So if you're not going to be able to get berries in, you know, during the trip.
• 3:31
  Right.
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  You've got to use your berries first because they're going to go.
• 3:34
  So you've got to menu your berries.
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  And then later on, you menu other items.
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  So you have to know when you take on your provisions and what it is.
• 3:43
  But also doing a cruise brought me into something that no Passover program.
• 3:48
  Nobody, when someone did a tea room, it was not just that we had poolside barbecue.
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  We also had ice cream all day because the cruise ship had it.
• 3:59
  Right.
• 4:00
  We also had the Midnight Buffet.
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  Oh wow.
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  We did Midnight Buffet.
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  So that was something that, again, was never done a Passover program.
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  Right.
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  Any Passover program.
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  So by doing the cruises, we were exposed to it.
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  We were working together with the cruise line.
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  And then we were able to now import this and do this later on into Passover programs that we were doing.
• 4:21
  Well, at what point did you realize that a pay soft program is not just like a side operation.
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  Just do it just once in the year, but it actually takes a whole year to plan to get people to come.
• 4:34
  At what point did you realize that there's actually a whole industry behind pay soft programs?
• 4:39
  Well, from the beginning, because as a caterer, you know, my background in Chicago,
• 4:43
  we used to be the exclusive co-shakator at 27 hotels.
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  The benefit of doing that is knowing how hotels operate.
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  How to operate with hotels.
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  It's very different.
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  Each hotel operates differently.
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  And you've got to be able to coexist.
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  You've got to be able to work together with the hotel as a team.
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  And that comes from years and years of experience.
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  And also on a year long, you know, throughout the whole year.
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  And it's a big difference.
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  It's not so simple to just say I'm doing Passover.
• 5:13
  Right.
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  And I'm going to integrate in and I'm going to walk into a hotel 50 weeks out of the year, operates one way.
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  And for two weeks out of the year, they're going to operate my way.
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  You can't train people.
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  You can't change it.
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  So you've got to integrate.
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  And with the catering business, I'm sure you've catered events from very...
• 5:30
  Well, not very small, but smaller to very large.
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  We actually catered Rosh Hashanah,
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  cabala on the west coast for many, many years.
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  And we had 3,500 to 4,000 guests.
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  And we were executing that flaw.
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  So it's just a matter of planning.
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  It's a matter of having the proper staff,
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  having the proper equipment, bringing in all the newest technology that's available at the time,
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  and integrating all of them.
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  And then again, integrating with the hotel.
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  So we were on the west coast, catering for cabala for Rosh Hashanah,
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  3,500 breakfast lunch and dinner for three days.
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  And it was amazing.
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  It was an amazing experience and it worked.
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  And just the planning, you've got to spend a lot of time planning.
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  You've got to spend a lot of time procuring.
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  You've got to know, you're not going to need.
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  Yeah.
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  It comes from a lot of experience and also trial and error.
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  And you know, people change.
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  If I have a number of bottles of Coke and Diet Coke that I plan on bringing in,
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  and I have the same amount of guests every year,
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  I will bring in that same amount.
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  But what I have left over at the end will change every year,
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  because people eating habits.
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  Some years people are drinking Diet Coke, some years on water.
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  They're not drinking Diet Coke.
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  So one time you may end up with a palette of Diet Coke left,
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  one time a half a palette.
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  So it's really, it's going to change.
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  And it's based on people's eating habits.
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  So you can never know exactly.
• 6:57
  And I have to say that if everything is used and no product left.
• 7:00
  Oh, interesting.
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  Yeah, it's impossible.
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  You know, if I could do that, I'd have a crystal ball.
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  I'd be a stuck world.
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  I'd be playing the market.
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  You know, not being the caterer.
• 7:09
  Right.
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  Because I'm actually very curious.
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  Because I'm sure like, I mean, we see now,
• 7:14
  a lot of people are nozemic.
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  And so people are not eating as much.
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  Do you think that this year there's going to be less food eaten at the program?
• 7:22
  Because people are just eating less.
• 7:24
  Yeah, and I think that in a honesty, I think that also fix rests.
• 7:28
  I mean, I predicted this a few years back.
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  Okay.
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  A few years ago, I had a sushi restaurant retelling.
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  I said, I have to get out of the retail business because
• 7:36
  there was a shortage of ozemic and those drugs on the market.
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  And obviously, we know that the manufacturers are going to take
• 7:44
  care of the shortage.
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  And they're going to make sure that there's enough product available.
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  So more people are going to be using it.
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  Their appetites are going to change.
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  They're not going to be going out as much.
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  But they do eat quality.
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  They eat less of it.
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  And I even see it in myself.
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  I see it with, and just people on an ongoing basis.
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  People will prefer to eat just a smaller amount of the highest quality.
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  And not as much of the notch.
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  Right.
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  And today, even the snack, people are going healthier.
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  People are going more to bottled water.
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  The soda consumption is down.
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  Right.
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  I think it's so interesting because every few months,
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  there's a new diet fad.
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  And I guess as a caterer, it's important to understand
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  not just what your customers may or may not expect.
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  But I guess you would have to order extra of, let's say, protein,
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  like different types of chickens.
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  Needs, maybe people are eating less meats,
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  more chicken, more fish.
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  You know, so it's interesting that sure,
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  a lot of these diet fads can greatly affect the catering business
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  and what people expect.
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  It affects it even during the year, even out of wedding.
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  It's what the menu's going to be,
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  what people are going to eat.
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  When you do a choice menu at the table,
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  it's going to change, and it depends on what you're doing.
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  So even the type of fish that you're serving
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  will determine what you need.
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  For example, salmon is a common fish.
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  But it's also a popular fish.
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  But put salmon up against sea bass.
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  People see, wow, Chilean sea bass.
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  It's $30 a pound wholesale.
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  In the market, it could be higher.
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  So people say, you know what?
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  I don't eat it that often.
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  I'm going to have the sea bass.
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  I'm going to choose the sea bass because it's not something
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  that I'm going to go to a restaurant
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  where salmon might be $35 or $40 in the restaurant for that portion.
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  And sea bass is $65, so they don't order it.
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  They're on either a paystalk program or they're at a wedding.
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  They're going to take advantage of it.
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  Well, I'm sure MOTSA is something you have to order,
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  regardless every year.
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  Do you know how many pounds of MOTSA you have to order?
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  I do.
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  You do.
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  And it changes all the time because even the composition of the guests
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  make a difference because it does not matter.
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  If you're going to say, okay, we take we're a boutique program.
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  We specialize in being a luxury boutique program.
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  So we'll have between 400 and 50 to 500 guests maximum.
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  But the composition of that is so different.
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  300 are adults and 200 are children.
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  And then how many of those children?
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  Or what happens if it's 200 adults?
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  300 children.
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  Right.
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  How many of those are undersed?
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  So that whole composition changes
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  and that determines the amount of MOTSA that you need to order
• 10:25
  based on your guests, what you anticipate they're going to use.
• 10:28
  Knowing that we have a lot of kids,
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  MOTSA pizza consumption is right to go up.
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  MOTSA and cream cheese.
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  Right.
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  The schmure MOTSA is going to go down.
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  The MOTSA and cream cheese and MOTSA pizza goes up.
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  Everyone loves it.
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  So again, that's why it's important to really know the composition of your guests.
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  That helps you determine what to do, what to buy.
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  And it really projects your future.
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  So in terms of Pesach program,
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  how far in advance do you need to start placing orders?
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  Your poultry, fish, MOTSA produce.
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  So I'm blessed because I'm a caterer all year round.
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  So I've got my vendors that I use all year round.
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  I get great products.
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  I get whatever I need.
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  I'm never shorted unless there's a problem in the market.
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  I always have what I want.
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  Produce is not an issue because we get fresh produce being in California.
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  We get some of the best produce that you ever can find anywhere.
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  So blessed, being on the West Coast, the same thing for fish.
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  Our fish comes all the time delivered to the hotel.
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  Even our sushi, we are constantly breaking down whole tuna's.
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  We get them from the West Coast.
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  It's phenomenal.
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  So it does make a big difference and it allows you to serve a better quality product.
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  But you still have to plan your menus way in advance because you have to work out budgets.
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  You have to work out pricing.
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  And even when you do that, you're never going to be correct.
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  There's never going to be, you know, people always say,
• 11:58
  how do you know what to charge?
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  And you say, we make an attempt at knowing what to charge.
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  But we really don't know because if Romaine lettuce, the week of Pesach, doubles in price,
• 12:09
  we can't say, okay, we're going to use iceberg lettuce.
• 12:12
  No way if he was Romaine lettuce.
• 12:14
  If tomatoes, if there's a shortage or if there's a crop issue,
• 12:17
  we still have to serve tomatoes.
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  Even though the price triples.
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  So strawberries, the same thing.
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  So it's really, it's impossible to gauge and the same thing.
• 12:26
  There's a shortage of salmon for whatever reason.
• 12:29
  How can you go without salmon?
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  You can't.
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  It's impossible.
• 12:32
  So all of those things affect what you're doing.
• 12:34
  Nobody could really say that I can guarantee that this is where we're going to be.
• 12:40
  You can if you're not going to run a quality program.
• 12:43
  And if you're going to skimp and if you're going to just work on a budget.
• 12:46
  But if you're going to do a quality program and you're going to pervade the proper items,
• 12:51
  then you're going to pay whatever the market is because that's just life.
• 12:55
  Right.
• 12:56
  You just reminded me of that egg shortage that happened.
• 12:58
  When was it last year?
• 12:59
  Yeah.
• 13:00
  That big egg.
• 13:01
  Oh my God, an egg shortage.
• 13:02
  I hope never that, I hope it never happens around paysock because that's going to be a problem.
• 13:06
  And prices were crazy.
• 13:08
  And I remember the, like going to trade or Joe's in public,
• 13:11
  it was one carton per person.
• 13:13
  Yeah.
• 13:14
  That's it.
• 13:15
  So how do people even buy something like that on wholesale?
• 13:17
  Have you ever had that issue where there was a shortage of something and getting a wholesale?
• 13:21
  We have multiple purveyors, so we're able to work with multiple purveyors,
• 13:24
  but out actually in the West Coast, you know, right near where a paysock program is,
• 13:29
  there's a company that is an egg company.
• 13:32
  That's their mean business.
• 13:33
  Right.
• 13:34
  They do eggs.
• 13:35
  So by dealing with them, it was much easier because they're not a broad line distributor,
• 13:41
  like a Cisco or restaurant depot, which has the limit because if so many customers,
• 13:46
  this company really sells 90% of their products or egg-based products.
• 13:51
  So for us, we had no problem procuring whatever we needed on an ongoing basis.
• 13:55
  Is there ever an item that you always over-order,
• 13:59
  even though you know you're going to have leftovers of that item,
• 14:02
  it could be a candy for the tea room or I don't know.
• 14:06
  Well, everything.
• 14:07
  Everything.
• 14:08
  Everything, because again, as I said,
• 14:10
  you can't, if you end up Passover and say,
• 14:13
  I made it to the last slice of Curetsamen.
• 14:16
  It's impossible.
• 14:17
  Then you did not do the right job because people's eating habits change and people change.
• 14:22
  And even the same customer from year to year, they're eating habits change.
• 14:26
  And we don't know what those eating habits are going to be.
• 14:28
  For 18 years at the Arizona built-more,
• 14:31
  we would take care of all of the synagogues.
• 14:35
  We'd have all the Khabar houses would come.
• 14:37
  We'd have the KOLL.
• 14:38
  They would come the day after paysock and we would supply everybody.
• 14:43
  That's awesome.
• 14:44
  At our program in San Diego,
• 14:47
  what we do is we take care of, I've probably had maybe 8 to 12 different Khabar houses
• 14:55
  that came.
• 14:56
  Oh, wow.
• 14:57
  And we were able to supply everyone and take care of everyone,
• 15:00
  because you know, what are we going to do with,
• 15:02
  we've got an expiration date, you know, Khabar Israel Mill.
• 15:05
  So cream cheese.
• 15:06
  It's only going to last so long and as long as you could use.
• 15:09
  And for us, we feel good about it,
• 15:11
  because it enables us to also support the local communities that we're in.
• 15:17
  So we're not just coming into a community,
• 15:19
  bringing people into the community.
• 15:21
  Because we get support, we get our Sifre Torah.
• 15:24
  We get a lot of support from them.
• 15:27
  So it's nice to feel good and be able to give them support.
• 15:30
  And I know that one of the Khabar rabbis told me that every Shivalot,
• 15:35
  we enjoy your ice cream, we enjoy your balances,
• 15:38
  we have all the dairy products.
• 15:40
  And the people are just amazed at the quality very.
• 15:43
  From your experience, what actually makes Hesach Program great?
• 15:48
  Being able to focus on your guests and anticipate what your guests needs are.
• 15:53
  And that's why we're proud that the hotel, the Fairmont Grand El Mar,
• 15:58
  is truly a true five-star Forbes rated hotel.
• 16:05
  And the training of the staff working together with them.
• 16:08
  So you come into, it's a total experience.
• 16:11
  You come to our hotel, and you're in the lobby,
• 16:14
  and you have someone who's employing you wearing a badge.
• 16:16
  Where's the men's room?
• 16:17
  Allow me to show you.
• 16:18
  Go down the hall.
• 16:20
  Or they don't say, huh?
• 16:22
  Right.
• 16:23
  It's always about the experience.
• 16:25
  It's about the training of the staff.
• 16:27
  It's about that the banquet staff are all college educated.
• 16:31
  They're all, it's a career for them.
• 16:34
  They care about what they do, train, they're professional.
• 16:38
  And don't forget that 50 weeks out of the year when we're not there.
• 16:41
  They're running a five-star, five-time resort with Michelin Star Restaurant.
• 16:46
  One of the only Michelin Star restaurants in Southern California.
• 16:50
  And they have to maintain that Forbes rating.
• 16:53
  So they train twice a year for that.
• 16:55
  They make sure that the staff is really all trained properly, so we benefit.
• 17:01
  And that's what we do as well.
• 17:04
  And they get crazy requests.
• 17:05
  Yeah.
• 17:06
  And by anticipating, we know.
• 17:07
  So we have, I know that there's sometimes there are grandparents.
• 17:11
  And the grandparents are the matriarch, or the patriarch of a family,
• 17:15
  bringing the large group of 20, 30, 40 people to pass over.
• 17:19
  And it's great.
• 17:20
  And sometimes they got a request, you know what?
• 17:22
  Have you gotten crazy requests?
• 17:23
  Yeah, all the time.
• 17:24
  But you know what?
• 17:25
  It's the craziest one.
• 17:26
  No, like even chicken in a pot.
• 17:28
  What do you mean chicken in a pot?
• 17:30
  I did this at the Arizona built more.
• 17:33
  Many years ago, I had beautiful pots because beautiful pots that we could serve.
• 17:39
  And because I knew, and of course, some of the grandparents, you know, I said,
• 17:43
  I would like chicken in a pot today, you know, which is basically, you know,
• 17:48
  boiled chicken in chicken soup.
• 17:50
  Oh, okay.
• 17:51
  So we gave it to a simple request.
• 17:53
  It's a simple request, but you know, you can't serve it in a soup plate or a soup bowl.
• 17:57
  They're not made for it.
• 17:58
  So we had a beautiful pot.
• 18:00
  We have a bunch of them that we have because we can accommodate it.
• 18:04
  And every year, we keep notes of all special requests and anything that might be different
• 18:11
  that we never did.
• 18:12
  And that's again, comes from all these years of doing Passover, having the experience
• 18:16
  of doing Passover for so many years, we know every special request.
• 18:20
  So any quirk, any special request next year, we make sure that we have it.
• 18:25
  Even if the guest is not coming back because someone else might have that special word.
• 18:29
  And you know, for the satire, there are a lot of special requests because, right, and
• 18:34
  about family custom, and everyone has different custom.
• 18:37
  So we make sure to anticipate their customs, we make sure that we're able to take care
• 18:42
  of what the guests want, the same thing with special dietary restrictions, people's dietary
• 18:48
  restrictions change.
• 18:49
  I mean, even in my own family, my granddaughter, my granddaughter, you see, everything now,
• 18:53
  she's gluten intolerant.
• 18:55
  So it pays off great for her, but, you know, everyone's changed, so we just have to make
• 19:02
  sure that we anticipate everything.
• 19:04
  And that's what you spend the whole year doing, you just look at new trends, you look at
• 19:09
  what's going on in the market, you research new products.
• 19:12
  We research, I love technology, and I love new equipment.
• 19:16
  I love great equipment.
• 19:17
  So we're always looking for the next newest, greatest, fun piece of equipment that is either
• 19:22
  great for a station, great for a show, or will increase productivity in the kitchen.
• 19:28
  What matters a lot, that guests usually don't realize until it's missed.
• 19:32
  Everything, because guests come to have an experience, and again, because paysox is not
• 19:38
  like during the year, you know, I can go to the supermarket, you know, you run out of
• 19:42
  one little thing.
• 19:43
  It always would amaze me, sometimes I'd go to a restaurant, and we're having a traveling,
• 19:47
  a coach restaurant somewhere, oh, kind of, catch it, oh, we're out of catch it.
• 19:50
  And I like to say, well, you know, supermarket next door, isn't just supermarket a little
• 19:55
  bit of the way you take care of it, you know, you have that problem.
• 19:57
  It can happen, it can happen to anyone, you're distributed and sure to, but paysox, you
• 20:01
  really can't do that.
• 20:02
  So you have to anticipate, and you've got to make sure that you have everything, you have
• 20:06
  to make sure that you have everything for people's needs, and some people are Sephardic,
• 20:11
  some people are Ashkenaz, some people are mixed families, and different Spiderman have different
• 20:16
  cultures and different needs.
• 20:18
  And we make sure that we take care of everyone.
• 20:20
  In fact, one of the things that we're doing next week, my son and I, are going to Israel,
• 20:25
  and we are direct importing our own products because we're going to bring products that
• 20:30
  nobody has.
• 20:31
  That's our goal.
• 20:32
  Our goal is, and we have a lot of connections in the food business in Israel, which allows
• 20:37
  us both from family relations and work relations.
• 20:42
  My son had lived in Israel for a long time, it was in the hospitality business in Israel.
• 20:47
  So all these relationships really help.
• 20:50
  And we're going to procure products that are not brought in to the United States.
• 20:56
  We also have a phenomenal wine program.
• 20:58
  We're blessed.
• 20:59
  We have a great partner, liquid kosher, he is part of our Passover program.
• 21:06
  And having them with us, we can go in, they're going to bring us wineries from Israel, boutique
• 21:14
  wineries that are not imported into the United States because they have the import license.
• 21:19
  We're bringing the container, it can come on the container, and we'll be able to give
• 21:22
  people wines that they don't see on the shelf, just like liquid kosher does in his own business.
• 21:28
  He brings us wines that we get for Passover, amazing wines that you don't see in the store
• 21:34
  because it's only through his club, it's Andrew Breskin and his true partner with us.
• 21:39
  So we're always looking each year how we can make the wine program better, how we can
• 21:45
  bring new wines in and give people taste of wines that, and an experience that you don't
• 21:53
  find anything.
• 21:54
  Yeah, this program just sound like white glove, five star, and we've spoken about the food.
• 22:01
  Now we want to get into the hotel and all of that good stuff.
• 22:05
  So this Paysoft program is hosted at a triple five star resort, meaning the hotel, the spa,
• 22:11
  the dining is all five star rated, and obviously that's not very common in the U.S.
• 22:17
  We're the only one that is a true five star five diamond, and you know, it's a joke in
• 22:23
  our family.
• 22:24
  When I first came to the hotel, came out, said, where's the men's room?
• 22:28
  Allow me to show you.
• 22:30
  I come out of the men's room, and I said to my family and everyone, we have to sign
• 22:35
  this hotel for Paysoft.
• 22:36
  I said because they have washcloths, Terry cloth washcloths in the bath, which means
• 22:41
  they're not cutting corners, they're not going with linen like, they're not going with
• 22:45
  less expensive towels, they're respecting quality, they take pride in what they do, and you
• 22:52
  can see it in the little touch, and that's exactly, and it's about details.
• 22:57
  It's about making sure when we do a wedding, when we do an event, as a caterer, it's all
• 23:01
  about detail.
• 23:02
  I was started catering, it was a battle with a lot of the union hotel, try to get the union
• 23:08
  servers fill up the water glasses all the way to the top, no matter what, just keep them
• 23:12
  filled.
• 23:13
  It took a few years of battles to finally achieve it, but we were known.
• 23:17
  We were known that, and I used to tell the staff, let the guests go like this and cover
• 23:22
  the glass, but every time there's a little bit of water down, we fill that water glass,
• 23:26
  make sure that the water glass is at the high level, when they go to dance, it's not
• 23:30
  just enough to refold an app, it looks like a mess, because what happens, the guests get
• 23:34
  up and the chairs on the table, you know, don't look like when you walk in, so when you
• 23:38
  come off that first dance set or the big horror, the ballrooms should look like it was before,
• 23:42
  the napkins should be nice, and all of this is detail, and that's why working with a
• 23:47
  five-star resort, and working as a team, to where we're all together, the ownership of
• 23:53
  the hotel, the management of the hotel, my staff, and their staff, nobody looks at something
• 24:00
  and says, you know, yesterday I did something that you were supposed to do, so today you
• 24:04
  have to do something, we're going to do it.
• 24:05
  No, we're a team together, we will all do whatever it takes, the best quality program,
• 24:10
  ensure that our guests have the...
• 24:12
  So the hotel, a lot of great amenities, so there's golf, there's an amazing spa, horseback
• 24:19
  riding, archery trails, what else is there that maybe is on the premise for a girl.
• 24:24
  It's an pickle ball and pedel, and we put in basketball courts, and we have, you know,
• 24:31
  sports are very much, especially for our camp, we have a wonderful day camp person that
• 24:36
  runs our day camp.
• 24:37
  She's extremely knowledgeable, we have things going on that my son arranges, he is really
• 24:44
  fantastic, because when you have kids, you know that they'd be busy.
• 24:47
  They need to be entertained, they need to take all the time.
• 24:50
  So you come to meals and there's always someone around going around making balloon, making
• 24:55
  little things for the kids, because we make sure that every child, in camp, every day
• 25:02
  comes back with a prize, not if you were good, not if you won, not if you were the best
• 25:07
  basketball player, but everybody comes with a present, everybody gets a present, because
• 25:12
  it's about making sure that everyone's included, everyone feels good, everyone has a great
• 25:18
  time, and they love it.
• 25:20
  Just getting a little chance, getting something that they didn't have before, even though
• 25:25
  their parents might throw it away and say, I'm not taking it home, I'm not putting it
• 25:28
  in the suitcase, but that's what makes it.
• 25:30
  So it brings the experience for the kids, I have a grandson who's, I think he's going
• 25:35
  to be a bar mitzvah, he's an amazing bastard, amazing talent, and he was MVP in his school,
• 25:41
  and you need to keep up, you need to keep up the skills, and there are a lot of children,
• 25:44
  want to play basketball, some don't, so for the kids that don't want to play basketball,
• 25:48
  we've got so many other things, they're pools, the pools are great, the kids are there at
• 25:53
  this hotel.
• 25:54
  Okay.
• 25:55
  There's a lot of pools, the kids love the pools, the kids have a great time, the kids love
• 26:01
  the horses, and it's great, if you don't want to go horseback riding, it's no problem.
• 26:06
  You can feed the horses, you can pet the horses, you can groom the horses, you can walk
• 26:10
  with the horses, so it's great, and because the hotel is on 400 acre e-bikes, electric
• 26:15
  bikes, you can go on bike trails all over that, or you can walk all over, and the scenery
• 26:21
  is just amazing, and yet only five minutes from the beach, so if you really want to go
• 26:26
  to the beach, it's not an issue, you don't have a car.
• 26:28
  The hotel has a limo, they'll take you within, I think it's five or seven miles of the
• 26:33
  hotel, it's complimentary, the limo driver comes and takes you there, tell him what time
• 26:38
  you're going to leave the beach, and he'll come get you, or call the front desk, it's
• 26:41
  about experience, and every part of a hotel is, you know, if the bellman is taking you
• 26:46
  on a golf, they're not like a simple golf cart, these are padded, they're comfortable,
• 26:54
  and by the way, you know, you look at the videos of our pool, look at the videos, and have
• 26:58
  a little pad like this, they're thick, it's luxurious, and it's comfortable, and it's
• 27:04
  all about making sure that the guests are going to experience five-star, because it's
• 27:09
  important for the hotel too, they need to maintain their five-star, five-diamond, and four
• 27:15
  of extremely important, so Passover is a part of it, and also they want the Passover
• 27:19
  guests to feel comfortable, and call it home, and come visit during the year, because
• 27:24
  it's a wonderful hotel, outdoor areas with wood burning pizza up, and doing events in
• 27:29
  these outdoor, it's just palatial, when you see it, it's amazing, how large is the
• 27:34
  property?
• 27:35
  It's a boutique hotel, so that's what's nice, but it's not 400 acres, oh my goodness,
• 27:41
  you've got it, oh my gosh, I didn't realize it was that big, it's big, you've got acreage
• 27:46
  which is really great, but I have to tell you, even our tea room, we take over the Amaya
• 27:51
  Rest of the hotel, so besides that you have this spectacular rest, it's not a section
• 27:56
  of a ballroom, as you know, what's the difference between a restaurant and a ballroom in any hotel?
• 28:00
  A ballroom is going to be decorated, okay, nice, decent, you know, because people also
• 28:05
  will change it a little bit for each event, a restaurant is magnificent, the hotel puts
• 28:11
  a lot of money into the design of the restaurant, so this tea room is in the Amaya restaurant,
• 28:17
  which itself is magnificent, and then it has an outdoor patio that seats at least a hundred
• 28:25
  guests, over a hundred guests, with fire pits, and seating, overlooking the mountains and
• 28:31
  the view, and you sit there, it's just, you can't ever get this anywhere, it's so luxurious,
• 28:38
  and just being able to sit with a cappuccino or espresso, sushi, freshly made pizza, you
• 28:45
  know, and because you know, it's your vacation, yeah, maybe your kids were up all night,
• 28:49
  they were bothering you, because I know I have grandkids, you know, I raise kids, kids
• 28:54
  are up late, the wife sleeps late, she sleeps in, and at 11 o'clock, you know, she wants
• 28:59
  an omelette, she comes to the tea room, and because it's a restaurant, we have a full
• 29:03
  kitchen, so our pizzas are made fresh, so everything is operated like a restaurant, we can operate,
• 29:09
  well, the sushi bar is out out in front, so the chefs are creating a sushi and sushi experience
• 29:15
  out, but everything else is coming out of the kitchen cooked fresh, because we're blessed,
• 29:20
  why create a station with portable equipment that's struggled to work with and doesn't
• 29:26
  accommodate as much, when you have an amazing kitchen, because this is an amazing restaurant,
• 29:32
  so we're blessed to be able to put out products, put fresh grilled salmon on the sound,
• 29:37
  wow, so a problem, because we have a full kitchen, that's great, especially if you're
• 29:40
  very particular on what you want to eat, if you're on a specific diet, if you have a
• 29:44
  child that's a picky eater, if you're allergic to something, by the way, that's why we have
• 29:49
  room service, and we have room service from our pool restaurant, and besides my guests,
• 29:57
  my new boss, my children, our owners of the company, which I love, and I work for my
• 30:06
  children now, I love our new generation, because my kids were born into the business,
• 30:11
  right?
• 30:12
  Look, COVID, my kids do not know what Passover at home is, they were born into Passover
• 30:19
  programs from the days of the cruises, to all the hotels, to growing up with people,
• 30:26
  to friendships that they made, and so they're part of the business, and they do it, but
• 30:32
  my daughter said to me, as a mother, this is a game changer, because when the kids are
• 30:38
  little, and you pick the kids up from camp, and then you take them back to the room, and
• 30:44
  you bathe them or shower them before you go, you order room service, when the kids come
• 30:49
  out of the bathtub, the food is there, my daughter said to me, don't ever change it,
• 30:55
  this is phenomenal.
• 30:56
  Oh, that's great.
• 30:57
  As a mother, this is the greatest thing you can do, and of course, you know, for other
• 31:00
  people too, it's great, you know, to have room service, so it's again, it's about an
• 31:04
  experience for us, it's about making sure that the guests are taken care of, that's
• 31:09
  why at the pool, we have that, but I'm also proud, because at the Arizona built more, we
• 31:15
  were the first, we were the first ones to introduce sushi on Passover, documented, I
• 31:22
  was the first Passover program to do, they came while, they came while, sushi with
• 31:26
  came while on Passover, we were the first Passover program to do it.
• 31:31
  We were the first Passover program to do, who's not at the rooms?
• 31:34
  So the theme, T-rooms is my wife, I have to keep all the credit, and she did amazing
• 31:39
  themes from Disney to, you name it, was another theme, and everybody was always waiting
• 31:46
  to see what is Karen gonna do, what theme is she gonna do this year, what is the T-room
• 31:51
  gonna be this year?
• 31:52
  So we were the first ones to get a nut roast, roast nuts, and not just roast, we would
• 31:56
  caramelize them, but that smells amazing, it's amazing, it's amazing, we had the pizza in
• 32:01
  the T-room, we would have to do that before anyone else, that parade isn't not as happy
• 32:05
  with me, but we were the first ones to do the barbecue at the end, we did, we instituted
• 32:11
  the old day barbecue, I remember growing up and hearing about it, and I had some friends
• 32:16
  who, I guess their families have been going to your program for many years, and I heard
• 32:20
  about this old day barbecue, was it at the pool, or was it near the pool?
• 32:23
  It was near the T-room, was right outside the T-room, we actually, we built it, we had
• 32:29
  a tent put up, we built an outdoor kitchen with a tent, and we were cooking again because
• 32:34
  it's my policy, everything fresh, nothing pre-made, we had a bank of four fryer, so the french
• 32:41
  rice could be done fresh, the chicken tenders could be done fresh, we were cooking burgers,
• 32:47
  we were being hot dogs, we were grilling chicken, we were doing little steaks, everything
• 32:51
  was freshly done, we may have to wait a minute or two, if you don't want to wait, you go
• 32:56
  to McDonald's, we're sitting there waiting for you, but to get it fresh, it takes a few
• 33:01
  minutes to cook fresh, but you're getting a product that you can't compare, and that
• 33:07
  to me is important, and I remember one of the general managers of the Arizona built
• 33:11
  more, who I had a wonderful relationship with, unfortunately passed away, but it was a really
• 33:16
  great person in the hospitality industry, David Feldheimer, and David said to me, he
• 33:22
  had a question, he says, I don't understand, why do you have 200 wines for Passover?
• 33:28
  Why do you need, who needs 200 wines for Passover, and I said, because I can and they can't,
• 33:35
  I said that's why we do it, we are always looking to achieve something new to make yourself
• 33:41
  better, if you sit back on your laurels and you sit back and say, well, okay, we did
• 33:46
  a great job, and we're just going to repeat, it's that one repeat, things change, just
• 33:51
  like clothing, fashion changes, food changes, what was old is new, what's new becomes old,
• 34:00
  and things change, and you have to keep up with the trends, and we have to satisfy everybody,
• 34:05
  you know, it's multi-generational.
• 34:07
  Yes, spoke about the food, the food sounds phenomenal, and we spoke about the hotel,
• 34:12
  let's talk about the entertainment, and what entertainment you're bringing in, especially
• 34:17
  because you have adults, you have children, you have older people, younger people.
• 34:21
  We have so much great entertainment, you know, on a daily basis, there are magicians coming
• 34:28
  in, there are people doing cartrix, there are for adults and kids, the kids love it.
• 34:34
  We have mentalists, we have shows, bubble shows, there are so much entertainment that we
• 34:41
  keep the kids busy, and the parents love it, and the parents get involved too, and I know
• 34:46
  because my grandkids, when my grandkids, and they're so happy, they say, camp was fantastic.
• 34:52
  I know we did the right job, and I know that we're giving them the right entertainment,
• 34:56
  we're keeping them busy, we're keeping them engaged, and we're engaging them with wonderful
• 35:01
  things, so they have a great experience to bring back, just like we engage the guests
• 35:06
  with food and speakers.
• 35:09
  So is there anything new this year that you're going to bring in something for the catering,
• 35:14
  and activities, or something new that you're going to bring in this year that you have
• 35:16
  never had in the previous years?
• 35:18
  Yes, a lot, because Israel is A, we want to support our country, so there's nothing better
• 35:23
  and nothing makes me happier than buying products, Israeli products, and bringing in products
• 35:29
  from Israel, and knowing that I'm supporting families, I'm supporting people in Israel
• 35:34
  that have jobs because of what we're doing, and they have amazing products that are not
• 35:39
  brought into the U.S.
• 35:40
  I can just go to a distributor if I want to buy the standard items that are here, a huge
• 35:45
  selection of real gummies that are really good, and not potato starch gummies, and not
• 35:51
  just other stuff.
• 35:52
  You have to search it out, you've got to go and you've got to search it out, there are
• 35:57
  a lot of products, and petition, you know, you're going to get this for now.
• 36:03
  They're going to hear about it after, and then, again, wine, we're going to have all
• 36:08
  these boutique wineries that you're not going to find in the stores, you're only going
• 36:11
  to find them in Israel, eventually hopefully it'll get representation here, and people
• 36:14
  will want them, and we're going to help these wineries get in, you know, that's why I'm
• 36:18
  working with Andrew to do, with Andrew Bresken, our wine connoisseur, and he is a sommelier,
• 36:24
  and the good kosher, so by having someone that is, and the good kosher is an integral
• 36:29
  part of our Passover program, he's doing wine tastings, you know, all the time, he's
• 36:34
  explaining, he's bringing in wines, every wine that he carries, you won't find on a shelf
• 36:39
  in any store, because they're only direct to the consumer, so it's not like you're going
• 36:43
  to walk in and say, I'm familiar with that, I've seen it, you're going to get exposed
• 36:47
  to amazing wines that you're not going to see it, I'm excited, I love good wines, I
• 36:52
  love great products, and you know, the same thing, working with the hotel, the hotel
• 36:57
  has phenomenal mixology, and they have, they have a hotel mixology, beverages and drinks
• 37:03
  for their bar, and I love working with them, it's good ideas for during the years, well,
• 37:08
  for catering, they'll give us ideas and we do them for Passover, you know, we work together,
• 37:12
  we go over what the restrictions are, what's not the restrictions, and everything that they
• 37:16
  do is natural, so if we need a blueberry syrup, they cook the blueberries down into a blueberry
• 37:22
  syrup, they're making it from scratch, so we don't have to say, is there a blueberry syrup
• 37:27
  for Passover, can I get a pineapple syrup for Passover, no, we're going to make it from
• 37:31
  scratch, we're going to cook it down, and that's why I really appreciate, and you know,
• 37:36
  also the chefs of the whole, the executive chef of the hotel, I'm blessed, you know, working
• 37:40
  with just the relationships over the year, beverage director, I think that one of the benefits
• 37:46
  from me as a caterer, being a hotel caterer that worked in 27 hotels in Chicago, I learned
• 37:50
  from every chef, I learned from every hotel, everybody does something different, and you know
• 37:54
  what, being on the outside, I don't have those blinders on my, so I see everybody, I see
• 37:59
  what they do well, and what is not good, and then I can take what's good from every chef,
• 38:04
  and I've learned a lot of it.
• 38:05
  Well, when it comes to cooking and baking, obviously, when, now that you're baking for
• 38:10
  a piece off, very different than a typical baking, because you're not using flour, everything
• 38:16
  has to be homemade, it's free, obviously.
• 38:17
  And that's why Israel is so important.
• 38:20
  Remember, I manufacture Israel, whatever they make, cause the whole country, basically,
• 38:25
  koschola paste.
• 38:26
  Right.
• 38:27
  99% of that country is koschola paste, so it's not like a guy that's going to bring
• 38:31
  something in, should I import this, will this sell, will I sell it out, will I get rid
• 38:36
  of it?
• 38:37
  No, and actually one of the manufacturers told me something when we were talking about
• 38:41
  it, and when I was asking him about what are you going to make, he says, I make as
• 38:45
  much as I can produce, because I will sell everything I can produce.
• 38:49
  And that's why they have the best product, and they have products that no one has.
• 38:53
  When you look back at everything you've built from the catering company, HaySach programs,
• 38:58
  what are you most proud of?
• 39:00
  I'm most proud of that I can work for my children, where they used to work for me.
• 39:05
  Now I work for my children, or in the leadership, it gives me a little more time.
• 39:10
  I love the fact that I can babysit a little more for my grandkids, a little time with
• 39:15
  my family and grandkids, yet do wonderful events, and spend time constantly doing what
• 39:21
  I love, creating, looking for new products, looking for new equipment, looking for new
• 39:26
  technology, setting us one step ahead, and we do, like someone said to me, isn't it
• 39:31
  hard to me?
• 39:32
  I bought a patty machine, it makes 1,300 patties an hour.
• 39:36
  The same thing, we've read chicken fingers, I got a brand new machine, 1,600 chicken
• 39:41
  fingers an hour.
• 39:42
  And why?
• 39:43
  Because we want to have the best product, you want to be able to do it fresh, you want
• 39:47
  to have the best product, and sometimes it's hard, so you have to use quality equipment
• 39:51
  in the machinery and technology, right?
• 39:53
  You stay behind, then you're playing catch up, I would rather be on the cusp.
• 39:57
  What's the most common guest behavior that operators deal with, but nobody talks about?
• 40:02
  I could tell you what I hear about in the industry, and catering, we cater all around the
• 40:08
  United States, we did a wedding in Park City, Utah, we did a three day wedding in Park City,
• 40:14
  Utah, we have a wedding in Charleston, South Carolina, so we did travel all over, and you
• 40:18
  meet people, you meet people that in the hotel industry, people move constantly, they
• 40:23
  move between the chain themselves, they move to a different chain, different opportunities,
• 40:28
  oh yes, I work, pass over, I work here, I work with us, you hear it.
• 40:32
  Thank God we never experienced it, some of the biggest complaints are, you know, people
• 40:37
  changing their children's diapers in the lobby, and leaving the dirty diaper right on the
• 40:41
  table, and you know, it happens in a lot of fast-over programs, thank God.
• 40:45
  We have an elevated crowd, we have a sophisticated crowd, we have wonderful people, everyone's
• 40:49
  laid back, we have a very inclusive crowd, you know, we have families that everyone says,
• 40:55
  you know, what's your crowd?
• 40:56
  Right.
• 40:57
  The crowd is everybody, and it's everything, it's a big chone pop, because it could be someone
• 41:00
  that's a little more religious, someone that's a little less religious, someone that's
• 41:03
  everything, and everybody in between, and it's a multi-generational family, and everyone
• 41:08
  is comfortable, we go out of our way to make everyone, everyone feels comfortable, no
• 41:13
  matter what level you are, you're comfortable in our program, you're greeted the same, both
• 41:18
  from the rabbis, from everyone all around, but there are, listen, I've heard horror stories,
• 41:24
  I bumped into someone who was at Food and Beverage Director at a Passover program, and he
• 41:31
  said to me, you cannot understand what this masjid did, and we have a wonderful relationship,
• 41:36
  and we want to keep the relationship, and we want to make sure that it's done right,
• 41:41
  but the same reason, the executive chef of the hotel, the people working in the hotel,
• 41:46
  all these people, they're getting paid their salary, whether you're there or not, so
• 41:50
  for them to have to work double and triple hard, to have to do crazy things that they don't
• 41:55
  have to do when IBM comes into the hotel, or another group, right, so you have to make
• 42:00
  sure that you show appreciation to these people, that you treat them and also that you
• 42:04
  don't overdo it, that you don't kill them, that you don't overwork them, and come up
• 42:10
  with so much demanding that doesn't make sense, that they're going to say, you know, why
• 42:15
  do I need this? And they're right, I'll take IBM, I'll take another group, so, and you
• 42:18
  know, one of the general managers of all the hotel told me, you know, we would rather
• 42:22
  70% occupancy at full retail than at 95% occupancy with a group that's going to take over the
• 42:31
  whole hotel, damage things in the hotel, abuse the hotel, after the hotel is done, and
• 42:38
  you know, listen, it's a problem, even say to kids, great juice stains, wine stains, and
• 42:44
  it's all over the place, and people don't realize, and sometimes it's, you know, people
• 42:48
  dumps for their, and you know, so, okay, I didn't make it over here, so it made it on
• 42:53
  the tablecloth, on that beautiful white tablecloth, well, you know, Balaga Concord grape wine
• 42:58
  or Raschila, it's not going to come out, it's not so simple, and you know, these are the
• 43:03
  little things that, you know, we do certain things, we'll change out the napkins, we'll make
• 43:07
  sure that we, the saters that we have, napkins and linen that are a little more resistant,
• 43:12
  because we appreciate the hotel, and we appreciate being in a nice environment, and you want
• 43:16
  the environment to stay clean.
• 43:18
  I always think about, you know, the aftermath of, you know, when it pays off program finishes,
• 43:25
  and like, what the clean-up is going to have to look like, you're going to see Mazapita
• 43:29
  smeared on a wall, and you know, crumbs on the floor, and I feel like, I think that we
• 43:35
  don't have that, the thing that we usually have is, and it's mostly people that have
• 43:40
  never been on the program before, like a first-time client, where they start hoarding in
• 43:45
  the beginning.
• 43:46
  And that's a natural thing, because, you know, maybe they've been to a Passover program
• 43:50
  where they ran out of some, so they start hoarding.
• 43:52
  When they come to my program, you know, everyone said to me, you have so much wine, and you
• 43:56
  have so much wine all over, why do you have so much wine all over?
• 43:59
  Because I want the people to feel that they don't have to hoard it, they don't have to
• 44:02
  go and grab six bottles of wine to make sure that they have it, they're going to see
• 44:07
  that there's wine all over, so by day two, day three, they see, wow, the tea room is stocked
• 44:12
  again, and you know, they didn't run out of ring gels, and they didn't run out of my
• 44:15
  favorite gummy, and I got the barbecue chips that I like, so it does make a difference,
• 44:20
  and then it starts to slow down, and they're not taking us right.
• 44:24
  It's usually the first timers that aren't sure that you haven't been to your program,
• 44:28
  the people that come with us all the time, and thank God we do have a large amount of
• 44:32
  returning gas.
• 44:33
  They're always very late back, great, they know that wherever they go, there's food,
• 44:38
  the coffee shop and the lobby, so you get, it's like walking into a Starbucks experience,
• 44:43
  you wake up in the morning, all day till 5 p.m., you want a cappuccino, you want an espresso,
• 44:48
  you want croissant, you know, Danish, you want, like even a Passover croissant, you want
• 44:53
  pastry, muffins, you want a sandwich, you want a wrap, we have it a wrap too, we have
• 44:58
  so there is no shortage, so there's everything to get, anything you want.
• 45:02
  But I have one final question for you, what would you tell somebody who is contemplating
• 45:07
  getting into the catering and paysock program business?
• 45:12
  What's your advice to them?
• 45:14
  That's two different things.
• 45:15
  Okay.
• 45:16
  Getting into catering is one thing, getting into passers-by, it's like someone was saying
• 45:19
  to me, is catering really a bad business, the worst business is bakery, that's the worst
• 45:24
  business in the world, the next business that's the worst is a restaurant, and then it's
• 45:27
  catering, and then you start going down.
• 45:29
  So make sure you know what you're getting into, you have to love what you're doing, if
• 45:34
  you don't love what you're doing, you know what, if you want to be a janitor, be the
• 45:38
  best janitor that there is, have the cleanest facility, it's the same thing, we love what
• 45:42
  we do, we do it all the time, it's part of our family, it's part of what we do, so if
• 45:47
  you don't love it, if you're doing it just for money, if you're doing it because you
• 45:50
  think you're going to be great or you're going to be famous or you have an ego, egos
• 45:54
  don't work in this business because it's a problem and it's not an easy part business
• 45:58
  and it takes over your life.
• 46:00
  When you go somewhere, you go to a restaurant, have an event with a caterer, you should
• 46:05
  be appreciative of the caterer, they put a lot of time into things, whether it's you
• 46:10
  wedding, whether you're going to a restaurant and you're getting a great meal, that restaurant
• 46:15
  tour has put his life into it, and a lot of time and a lot of hours he doesn't tonight
• 46:20
  easy, and that's why I love being a grandfather now, because now I go to all my kids, my grandkids,
• 46:25
  games in school and I don't miss it, when my kids were going up, I couldn't, because my business
• 46:30
  came for us.
• 46:31
  Well, Stuart, thank you so much for coming on Caller Taty today, and we're going to put
• 46:36
  a link below for the Passover program, so you guys could take a look at the brochure,
• 46:42
  I would encourage you to.
• 46:43
  Absolutely, it's going to be amazing and we look forward to welcoming everyone and really
• 46:48
  making them part of our family, giving you the experience that you're not going to
• 46:51
  find in different settings.