Our February Roundtable was hosted by Zeitlin’s Delicatessen with Owner Sam Zeitlin. Sam spoke about what they’ve learned three months in: trials and tribulations, creating space for community, team culture, emotional ties to Jewish deli culture, and getting through opening and slow season. Attendees then broke into groups to discuss how the opening rush is survival mode. They focused on what the shift from “opening” to “operating” requires, and what should be reassessed, restructured, or refined once real data starts coming in, and how others in this room contribute to that evolution.
Our February Roundtable was hosted by Zeitlin’s Delicatessen with Owner Sam Zeitlin. Sam spoke about what they’ve learned three months in: trials and tribulations, creating space for community, team culture, emotional ties to Jewish deli culture, and getting through opening and slow season. Attendees then broke into groups to discuss how the opening rush is survival mode. They focused on what the shift from “opening” to “operating” requires, and what should be reassessed, restructured, or refined once real data starts coming in, and how others in this room contribute to that evolution.