Sometimes I make business decisions solely on what I’m feeling in my heart and not my head. For better or for worse, “Sometimes” is a very common occurrence. I have always looked out for the betterment of my customers. Many other members of the Jewelry owner community, not so much. It was never my intention to create monstrous profit through price gouging the public and it never will be. That being said, I can say that I sleep at night knowing that I have done my best to have the complete and utmost trust of my following. Being comfortable finally in the unusual “Gold Rush” streamlined situation at the store, I had free time to entertain my passion for making amazing Hoagies and Steak sandwiches. Where did the name “DiNuzios Hoagie House” come from? Well, It just popped in my head one day watching NCIS…”DiNuzio”… “DiNozzo”. Sounded like a great Italian name! The Quakertown Farmers Market was open on Friday, Saturday and Sunday so I figured that three days a week wouldn’t kill me. Wrong. When I got back from Florida, I went full go on the construction to implement my culinary dream. Auctions for kitchen equipment, seating and accessories took a lot of time. And a lot of bucks. Having my background in construction and store building helped a lot as I was able to GC and do most of the work with friends and myself. I opened up accounts with Liscios bread company, the best rolls, Dietz and Watson Meats and the Restaurant Supply superstore for all vegetables, spices, drinks, etc. September, 2012 was my opening date. Fast and furious was the pace and after Labor day we were on our way!
My friend and Florida cohort Billy Coulter was running the show. Cindy and other employees from Philly helped start us off. I was running back and forth from Cottman Ave working Friday nights, Saturdays and Sundays. Back to a seven day a week grind. Thursday afternoons, I would work in the jewelry store until three, head to Pennsauken, NJ to the Restaurant supply store, load up for the week for Quakertown and drive the hour and twenty minutes up to unload the product. It was a long day. Friday was rinse and repeat, 9 to 9 minus the trip to Jersey. Saturday too. Sunday from 10 to 5….Monday a day off. Our grand opening was a major success! People loved our Steaks and Hoagies! The recipes that I learned back in Hatboro, plus my own culinary intuition and quest for perfection, crushed it! Making an Italian Hoagie is an art. The bread and the oil make the sandwich. Anyone can slap meat and cheese on a roll. The quality meats and cheeses have to be sliced thin- just right. The vegetables sliced perfectly thin too. The right distribution of everything on the roll and the perfect amount of oil and vinegar. MAYO? PLEASE!! FUGGEDABOUTIT!! Our oil was a special mix of two-thirds Virgin Olive Oil, one third Red Wine Vinegar and select spices mixed into a squirt bottle of “Wow”! There was the “Nicky Italian Classic” the “Cheesesteak Joe”, the “Mama DiNuzios Old Fashioned Italian”- a fan favorite! A Liscios seeded 10 inch roll, my special mix of Olive and Garlic Tapenaude, our famous Oil, Prosciutto, Genoa Salami, Romaine lettuce- gently pulled apart, Hot Capicola, Roasted red peppers and Crumbled Sharp Provolone cheese. A dash more of oil and Oregano and OMG! Is your mouth watering? Mmhhhmm.
We had The “Corned Beef Bernie”, the ” Pastrami Pete”- both on grilled Rye with Swiss cheeses and Cole slaw or sauerkraut respectively, the “Italian Roast Pork” with Broccoli Rabe and Roasted red peppers and Olive/Garlic Tapenaude dripping with Pork Juice. One Quarter pound Rib-Eye Cheesesteaks with melted American cheese or Wiz, wit or witout. French fries, onion rings, sides, a condiment bar. We had it all and it was marvelous. My son Nick says that he still can’t eat an Italian Hoagie from anywhere else! I was paying the price though. We sat up to sixty patrons and were full on Saturday and Sunday. My labor of love was a huge amount of labor. And stress. And miles. And $$$. The food business is freakin tough. Long hours, low markups, inventory turnover and management. A diamond is a million years old and always looks beautiful. A week old head of lettuce? Not so hot. There were so many challenges that needed to be overcome open just three days a week. Making incredible food is a great thing. Following your heart and being successful is another.
Next Up: One Tiring Year