Co-Packing Solutions - April 2009 - (Page 4) C harlie Roesch knows a thing or two about deli meat. Affectionately known as “Charlie the Butcher,” Roesch runs catering and restaurant businesses including Charlie the Butcher's Kitchen, Charlie the Butcher's Catering Center, and several Charlie the Butcher's Express restaurant concepts in Wegman's supermarkets and NOCO Express convenience Photos courtesy of Charlie the butcher leFt: Charlie the ButCher poses in front of one of his popular restaurant loCations in new York. above: Charlie's "Beef on a weCk" sandwiCh. “Because we were butchers, we originally built our reputation on a carved sandwich, and we still carve roast beef and turkey every single day.” —“Charlie the Butcher” Roesch 4 • Co - PaC king S o lutio n S stores in Buffalo and several other cities in Western N.Y. “The gas station concepts are in prime real estate locations, and that gives us an opportunity to do a whole meal replacement of great quality at a reasonable price,” Roesch explains. “We do prime rib dinners three days a week. We also do dinner sides after four o'clock in these locations, so you can get a tank of gas, and grab a great meal to go." But for Charlie the Butcher, the sandwich is king. "Because we were butchers, we originally built our reputation on a carved sandwich, and we still carve roast beef and turkey every single day," Roesch says. The “Beef on a Weck” (named for the kummelweck, a kaiserlike roll German immigrants brought to America) is a favorite at his Charlie the Butcher’s Express restaurant in Buffalo, N.Y. and at his other catering and restaurant locations. As legend has it, the famous sandwich—made with thinly april 2009
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