|
|
|
|
| SYSCO
Home >
Customers >
Services
> SYSCO Features
> Chef's Showcase
> Langenstein's |
 |
| Chef's Showcase |
|
| Langenstein's: Restaurant Food From A Supermarket |
|
|
|
Executive chef: Sam Esteen
Open since: 1994 (Sister store founded in New Orleans, 1922)
Concept: Takeout foodservice in a midsized grocery store
Dayparts: Breakfast, lunch and dinner
Employees: eleven in deli, eight in kitchen, two in bakery
Specialties: Crawfish Bisque, Cajun Stewed Corn, Baked Omelets, Pecan-Crusted Flounder,
Grillades, Red Beans and Sausage, Bread Pudding with Rum Sauce
Daily Customers: 1,100
|
|
|
|
|
What makes this deli case irresistible? - Questions & Answers
|
|
Is there any difference between what you do and what a restaurant does?
We do everything restaurants do without the tables. Our kitchen is fully equipped, and our chefs, cooks and
counter associates are all well trained. We're able to offer finished dishes, made from scratch, packed to
take home. Some food is prepared, refrigerated and packaged for self-service. Other items are displayed in
the deli case on platters or trays and sold by the pound or by the piece. Langenstein's also offers more
than most restaurants because we have a full bakery, with desserts, breakfast items and decorated cakes.
|
|
Every day more than 1,000 customers stop by the deli to pick up some sort of prepared food.
What drives that kind of enthusiasm and traffic?
The deli is right in the middle of the store. It's always filled with great food. There's no way to avoid
it. It's not just convenience. Other stores do the same thing, but we have a strong reputation and excellent
service. We take customer complaints as seriously as we do compliments. And we bend over backward to give
them the dishes they request.
|
|
What sort of packaging do you use?
Some containers are designed for the microwave, and, of course, we use plain clamshells. Other items are
packed in special dual containers that go in either the oven or the microwave. When customers order from
the case, we wrap the items up in front of them. All food has a three- to five-day shelf life. We make
everything fresh about twice a week and then rotate the items.
|
|
Langenstein's offers many homemade soups, mostly local favorites like Artichoke or Turtle Soup, two kinds
of Gumbo and Crawfish Bisque. How does that program work?
Those are the only frozen items we offer. They're all made from scratch and merchandised in a self-serve
case right in front of the deli. Many are roux-based. Our Crawfish Bisque, for example, is old-style, where
the heads are stuffed with herbs, bread crumbs and crawfish meat.
|
|
What are some of the other popular dishes?
A lot of side dishes are au gratin, which re-heat really well. And there are things like Macaroni and Cheese,
Green Beans with Tasso, and Cajun Stewed Corn, made with andouille sausage, onions, bell pepper, garlic,
tomatoes and red wine. On the entrée side it's a full line with a lot of items served on top of pasta -
Lobster Monica, Shrimp Mornay, Oysters Rockefeller, Beef Tips and Chicken Orleans. For dessert there's
everything from the bakery. At breakfast we serve baked goods as well as baked omelets and blintzes.
|
|
To what do you attribute Langenstein's success?
Consistency. Our employees stay here a long time. I've been here seven years and came after working in
French Quarter restaurants for many years. We work like a restaurant brigade, with saucier and garde manger
positions. Because we cross-train in this kitchen, we're able to cover gaps and still maintain our high
quality. It also helps keep the crew from getting bored with the same tasks, and they're always learning.
|
|
How else do you motivate employees?
We always schedule two days off in a row. It's important for people to have a life and spend time with their
families. We also rotate weekends. Unlike the schedule in restaurants, the work is mostly in the daytime, so
the kitchen has evenings off. On top of that, I try to offer incentives and games to keep everyone involved
and inspired.
|
|
Are there any other challenges?
I've always got to come up with new ideas and create different recipes that will keep customers shopping at
Langenstein's. We all enjoy food and eat out in restaurants to try new dishes. I stay really busy with local
food activities and do research online. I watch the Food Television Network and do a lot of reading to keep
up with trends. But I love food and love this job, so that's not really very hard work.
|
|
|
|
|
|
