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5 Rules For Growing Your Business Like A Baller (And Making A Great Meatball)

17/07/2013

Michael Chernow and Daniel Holzman will open their fifth Meatball Shop this summer and here they share their insight on growth, (...)
Michael Chernow and Daniel Holzman will open their fifth Meatball Shop this summer and here they share their insight on growth, staying fun and keeping the flavor. Plus: bonus video on making the perfect meatball. When childhood buddies Michael Chernow and Daniel Holzman opened their 39-seat eatery on Manhattan’s Lower East side in February, 2010, almost immediately, a line of hungry patrons stretched down a chilly block. The two had been confident their concept, The Meatball Shop, would be a hit, but they hadn’t expected it to take off quite so quickly. “Meatballs are delicious,” Chernow says, “so we figured locals would come for the balls, but we didn’t expect such immediate success.” This summer, Chernow and Holzman will open their fifth New York shop. With 1,000 hungry customers waiting up to an hour per night per restaurant, the Meatballers walk a fine line to maintain a neighborhood comfort-food-joint ambiance in their legit New York foodie hot spots without turning into Applebee’s. Here, they talk about how to grow a business while maintaining its original flavor (and below: bonus video on how to make the perfect meatball). KEEP IT SIMPLE Chernow: I worked for years as a bartender at a great place called Frank. The most common question I got from customers was for a recommendation on the best something--the best hot dog, the best pizza, the best ice cream. I realized that people don’t need giant menus of pretty good food, they really want the top tier of one thing. We knew we could make the absolute best meatball.Read Full Story    
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