Food and Drink - Spring 2011 - (Page 187)

zaro’s bakery >r RETAIL New York Favorite Strong retail presence, wholesale and catering propel Zaro’s Bakery. By Jim Harris >> Zaro’s Bakery has become an institution in New York City, thanks to the company’s train station locations and high-quality products such as cookies, cakes and bagels. O ne of New York City’s most visible bakeries is expanding beyond its long-established retail business while maintaining the quality its customers have come to expect for more than 80 years. With six locations in Grand Central and Penn stations as well as other retail locations, Zaro’s Bakery reaches a potential customer base of more than 1.5 million people each day. “Since we opened in 1927, we have becompany profile come a household name in the New York Zaro’s Bakery City metro area,” says Stuart Zaro, who cowww.zaro.com Revenues: $30 million owns the company with his brother Joseph. HQ: Bronx, N.Y. “Because of the train station locations, everyEmployees: 500 Specialty: Retail and distribution of one knows our name in this area.” baked goods Zaro’s produces its products from a Stuart Zaro, co-owner: “We’re known for our speed of service, our 40,000-square-foot factory in the Bronx, quality, our cleanliness, reasonable which supplies not only its retail stores, but prices, and our friendliness.” also a growing wholesale business and catering division. The company makes more than 400 different types of baked goods; best-selling products include bagels, black-and-white cookies and various types of bread. Zaro’s also offers a selection of products online for shipping anywhere in the United States at www.zaro.com. Fast and Friendly Zaro’s retail locations offer baked goods as well as soups and readymade sandwiches. Many of its products are baked on-site from dough formed in the Bronx factory, Zaro says. “If you go to one of our stores, > food and drink • spring 201 • www.fooddrink-magazine.com 1 187 http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Spring 2011

Food and Drink - Spring 2011
Tableside Chat
Table of Contents
News a la Carte
Current Events
FAD Exclusive
A Ripening Field
History in the Making
New Wine Paradigm
Don Sebastiani & Sons/ The Other Guys
St. Julian Winery
Ste. Genevieve Winery
Herzog Wine Cellars
Meier’s Wine Cellar
Oak Ridge Winery
Producers: Keeping Trade Secrets
MaMa Rosa’s Pizza
Gel Spice Co. LLC
Vegetable Juices Inc.
Royal Caribbean Bakery/Caribbean Food Delights
Red Stripe Beer
Robertet Flavors
Tofutti
Annabelle Candy
Andrea Foods
Anchor Brewing
F&F Foods
Santa Sweets Inc.
Hillside Candy
Ricos Products
Sethness Greenleaf Inc.
Wunder-Bar: Automatic Bar Controls
Antigua Distillery
AMES International
Amato’s Bakery
Charlie’s Pride Meats
Citromax Group of Companies
Diamond Bakery
Grindmaster- Cecilware Corp.
Heartland Mill
Kirschenman Enterprises
Rakhra Mushroom Farm
FAME Food Management
Schneider Packaging Equipment Co. Inc.
Sea Harvest Corporation (Pty) Ltd.
Sparrer Sausage Co. Inc.
Jamaican Teas Ltd.
Westminster Cracker Co.
Distributors: Don’t Risk It
The Fricks Company
U.S. Foodservice – Milwaukee Division
Arizona Select Distribution
Fairway Packing Co.
Ingredient Innovations
J.J. Taylor Distributing Co. of Minnesota Inc.
Mastronardi Produce
Milne Fruit Products Inc.
Nebraskaland
Pellerito Foods
Albion Fisheries Ltd.
RPE Inc.
Retailers: Savoring the Moment
Roadtown Wholesale Trading Ltd.
Orange Leaf Frozen Yogurt
Quick Chek
Rocky Mountain Chocolate Factory
Sendik’s Fine Foods Inc.
Zaro’s Bakery
Balboa Brands
Restaurants: Toss Around Ideas
Sizzler USA
Dick’s Last Resort
Granite City Food & Brewery Ltd.
Liberty Entertainment Group
Roly Poly Franchise Systems
Santa Fe Cattle Co.
Winger’s USA Inc.
Bensi Restaurant Group Inc.
Leo’s Coney Island
Three Things

Food and Drink - Spring 2011

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