The East Has Eats!
From the swanky eateries of New York City to the wholesome richness of southern fare, the East Coast of the United States is synonymous with fine cuisine. Incorporate the artisanal elegance offered by gelaterias like Tommy 2 Scoops of New Jersey and Sugarland of North Carolina to complete the equation of deliciousness and a culinary trip down the coast is a MUST do. Gelato is increasingly becoming a more exciting and intense part of western culture thanks to these two exceptional dessert stops. The added bonus of these gelaterias is one resounding theme they share: to make people happy by providing quality products and impeccable service. With principles like these, it turns out the East has eats you must cruise by.
Tommy 2 Scoops
Tom Parisi (TP)
Owner
177 York Street
Jersey City, NJ 07302
(201) 360-0791
www.tommy2scoops.com
JM: What inspired you to open a gelateria?
TP: Growing up in Brooklyn, NY, I used to hang out at the local candy store and I wanted to bring that old- school feel to Jersey City, so I opened up a gelateria with a bit of that old-school neighborhood charm.
JM: What do you think is the key to your success?
TP: Hard work, a great team and personality. Being very personal with the patrons goes a long way, especially with the kids. Now around town, I’m known as Tommy “2 Scoops” by all the kids! Also, the staff that works there is just wonderful; they take a lot of pride in the store, and they are really what keeps everything together.
JM: If you could create any flavor, what would it be?
TP: To be honest I can’t think of anything that we don’t do. I mean, if someone thinks of a flavor, we tend to usually make it. We have a lot of creativity in the store, which is also great because we can do unique things that no one else does.
JM: How long have you been in business?
TP: We just had a our one-year anniversary.
JM: How many stores/shops do you own?
TP: I have one gelateria and I am opening up a different type of restaurant in the same area some time this summer (2011).
JM: What’s on your menu?
TP: On the menu is a bunch of wonderful paninis, wraps, salads and a few finger-food appetizers. We also do gelato shakes, gelato cookie sandwiches and gelato brownie sundaes (my favorite)!
JM: What is the main thing you would want people to know about your business?
TP: That we are a fun and friendly place, and that our goal is to watch customers leave happy.
JM: What are your goals? Would you like to franchise your business or expand your menu?
TP: I think our menu is pretty much set for now. We have quite a bit on it for a gelateria, but I could see us eventually looking into franchising. I believe our concept is a great one and that we are putting out a great product for people to enjoy.
JM: What is the biggest lesson you’ve learned so far in business?
TP: If you work hard and you’re good to people, you will generally get good results.
JM: What drives/inspires you?
TP: Making people happy and improving the community, it’s as simple as that!
JM: Do you have events at your shop? What kind?
TP: We are blessed with a unique location, and we have a huge backyard with a nice amount of outdoor seating and space, which allows us to cater birthday parties and such. Also every Sunday we do a different type of themed cookout. This week, we will be doing an Italian one.
JM: Is there an occurrence/business blooper you would most like to forget?
TP: I think sometimes one of my managers gets a little crazy with his flavors and he made this one bleu cheese flavored one that I think I’d like to forget.
JM: What do you think sets you apart from other gelaterias?
TP: Our unique flavors, the charm of the gelateria, and the fact that I have the best staff out there make Tommy 2 Scoops the best.
JM: How did you come up with the name for your business?
TP: After coming up with the concept, I was sitting there with a few friends one day having lunch and we were throwing out names, and I believe that my friend Tony was the one who came up with the name.
JM: What is one of your most rewarding experiences/greatest success?
TP: The most rewarding experience is sitting outside and watching person after person leave with a smile. The greatest success is being able to make that happen on a daily basis!
Sugarland
Doc and Katrina Ryan DR/KR
Owners
140 E. Franklin Street
Chapel Hill, NC 27514
(919) 929-2100
www.sugarlandchapelhill.com
JM: What inspired you to open a gelateria?
DR/KR: We had eaten great gelato all across Europe in our travels, yet there was no really great gelato in North Carolina at the time, and we really believed that if most Americans could taste authentic artisanal gelato, that they would love it and support it.
JM: What do you think is the key to
your success?
DR/KR: Quality in everything we do. We use the best ingredients in the market from PreGel; we use the best local fresh fruit in season, and the best frozen local fruit picked at the peak of their ripeness and blast-frozen when the local fruit is out of season. We use the best local milk, the best gelato machine and the best training provided by PreGel, to help us produce the best gelato we can.
JM: If you could create any flavor, what
would it be?
DR: Katrina is a professional pastry chef, and we took the PreGel advanced gelato course, so she creates any flavor she desires to keep things fresh and fun in the shop. One of her best creations was a unique blend of pomegranate, pineapple and passion fruit. The oddest flavor she ever did for a customer’s special order was olive oil and pepper gelato.
JM: How long have you been in business?
DR/KR: Three years.
JM: How many stores/shops do you own?
DR/KR: One and we are currently scouting locations in Raleigh for a second store in the coming year. Location is clearly the most important decision once you have a proven concept, because regardless of the superb quality of your product, the wrong location for something as unique as gelato can kill the business.
JM: What’s on your menu?
DR/KR: We have 24 flavors of gelato every day, rotated daily and by season of the year to assure variety, but still offering flavors that our customers can always expect to be there. We have a full upscale bakery, and we have a bar to add a European touch so customers can have gelato with Cointreau, Bailey’s Irish Cream or espresso.
JM: What is the main thing you would want people to know about your business?
DR/KR:That we believe in traditional, artisanal gelato in the classic gelato flavors that are found in the great shops of Italy and are based upon time-honored traditions of craftsmanship, quality and excellence in every phase of the gelato experience.
JM: What are your goals? Would you like to franchise your business or expand your menu?
DR/KR: We don’t believe in franchising. It is exceptionally difficult to maintain your own high standards when someone else owns the shop and is the boss. As we expand, it will be with company stores run by people trained in our Chapel Hill facility, people who have a passion for gelato, for creativity and for quality.
JM: What is the biggest lesson you’ve learned so far in business?
DR/KR: Nothing is ever like you first thought it was going to be in this business. Accept your inability to predict the future, be prepared for the unexpected, learn new lessons about your particular market, double your efforts to learn from the experience, and adapt, improvise and overcome. It is that unique experience of your shop, your market, your staff that gives you the knowledge and information you really need to know to make good decisions and be successful.
JM: What drives/inspires you?
DR/KR: The entire gelato staff takes pride in making the best gelato possible and making Sugarland a wonderful experience for our clients. We have worked hard to make Sugarland a destination where clients will return over and over because they love the experience of great gelato, a beautiful store and warm, helpful service. Having people tell us or post on Facebook how much they love coming to Sugarland is what makes all of our staff take pride in the job they do every day. Our whole family of Sugarland employees is responsible for our success because they take genuine pride and satisfaction in their accomplishments each day.
JM: Do you have events at your shop?
DR/KR: No, we believe in marketing on a daily basis, largely through our website and our social media to announce specials available only to our Facebook fans, over 4,000 and growing. And we announce new flavors and other special treats available for a limited time via our website, Facebook and Twitter.
JM: Is there an occurrence/business blooper you would most like to forget?
DR: I can’t remember any. ☺
JM: What do you think sets you apart from other gelaterias?
DR/KR: Passion for gelato, beautiful, fresh, creative gelato flavors, imaginative mixes that are delicious and innovative, the best ingredients and an impeccable staff. That is the difference between passion and mediocrity—the detail and the high standards, which are the essence of great gelato.
JM: How did you come up with the name for your business?
DR: Katrina was born just a few hours from Sugarland, Texas, and her first cookbook given to her at age 5 came from the Imperial Sugar Company of Sugarland, and she still has it; so when it came time to name the company, that was her natural choice.
JM: What is one of your most rewarding experiences/greatest success?
DR/KR: One of our high points was when The Food Network chose to film an episode about us for their show, “Kid in a Candy Store,” with Adam Gertler, and they spent two days filming in Sugarland. Another event occurred this spring when we were selected to make the dessert for The First Lady (Michelle Obama) and Martha Stewart when they hosted Operation Shower for Marine wives with deployed husbands at the Camp Lejeune Marine base.