2008 Woodie Awards
Bodega Wars
Mini-Marts Compete to Win Palates
Michael Neuman
Issue date: 12/27/04 Section: Features
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In terms of longevity, Papi's Place has been serving the Yeshiva community longer than Just Kosher, occupying its residence for over 14 years. "It feels like just yesterday we opened," said Judy Valdez, wife of owner Lewis Valdez. "We love it here, especially the interaction with the students."
Papi's sells a variety of kosher and non-kosher products, household items, and beverages. In an effort to adapt to the times, Papi's is now selling some new products that cater more to the needs of Yeshiva students. Deli sandwiches now await Yeshiva palates, delivered fresh daily from Baguette Bar, a lower east side restaurant that specializes in sandwiches. Papi's also recently began carrying an assortment of kosher wines that students can purchase to take with them when they go out for Shabbos. The wines are reasonably priced and are a great option for students struggling with Shabbos gift ideas.
Papi's even has plans for expansion. They have been trying for quite some time to acquire the empty store that is directly next door to them. The empty space, which is currently owned by Yeshiva, is used as extra storage for events that take place in Lamport Auditorium. It remains empty for a majority of the year. Mrs. Valdez still remains optimistic that Papi's will annex the space.
Just Kosher, a few stores up the block, boasts over 2,000 kinds of kosher products. It is owned by Shmuli Alkolmbre, a Sephardic Jew who opened it a little over two years ago. Specialty items include fresh sushi, delivered daily from Cherry Blossom, a New Rochelle Japanese restaurant, as well as sliced fruit salads. Just Kosher also sell a variety of Zomicks bakery goods on Fridays to accommodate student's Shabbos needs.
Mr. Alkolmbre also recently purchased the store formerly known as Grandma's Cookie Jar and is turning it into a pseudo-Revaya. "We have completely redone the inside of the store, new plumbing, new electric, new everything. It took over $50,000 to do the construction and bring everything up to the necessary level to obtain the various permits," says Mr. Alkolmbre. In an effort to distance himself from his pizza selling neighbors Time Out, Mr. Alkolmbre will introduce a weight based pricing system to determine the cost of food. "Everything will be sold by weight-- salads, baked ziti." He even has plans to start selling pizza by the inch rather than the traditional slice form. His workers are already preparing: they participate in a training exercise, practicing making sandwiches and preparing other types of menu items. The finishing touches are being put on the store and Mr. Alkolombre hopes to have it open shortly.
In addition to his resurrection of the space formerly occupied by Grandma's, Mr. Alkolombre has built a commercial-sized dairy kitchen in the underground tunnel area that connects Just Kosher to the former Grandma's. His hopes are to cater to small parties and events such as a Bris in the New York City area. "In the summer, the stores lose money due to the lack of students. This way we can have business year round," adds Mr. Alkolombre.
Students are divided as to which is their preferred bodega. ""I go to Papi's because it has been there longer and has service with a smile. Kosher Bodega just showed up on the scene," said Eytan Schwartz, Sy Syms School of Business '07. On the other hand, Adam Von Samek, YC '07, is a Just Kosher fan. "Jewdega has a great selection of kosher goods, and thus it is my bodega of choice," he says.
As Caff-cards dwindle and double beeps resonate throughout the constantly growing caf eteria queue, it is comforting to know that students have other alternatives to meet their incessant food needs.