Relax Ma’adan regulars: You’ll still have your mouth-watering deli, coleslaw, hand-sliced lox and sable (like butter!) and stuffed cabbage. The business has changed hands, but the new owner comes with the blessing and support of Stuart Kahan and Yossi Markovic, co-owners of Ma’adan for the past 36 years. The partners are staying to assist Jonny Shore, a Teaneck resident with many years of experience in the food industry, who became the new owner this month.
“I’m grateful that Stu and Yossi want to stay on to introduce me to longtime customers and to ensure continuity and excellent service,” Shore said.
Shore has known Stu and Yossi for years; he went to them for advice when he was first starting out in the food industry. “They were accessible, forthcoming and warm,” Shore said. “I admired the way they ran the business, with efficiency and kindness.”
The opportunity to purchase Ma’adan came at just the right time for Shore. He has been in the industry for some time, gaining all the skills needed to open his own business. Then he learned about Stu and Yossi wanting to sell Ma’adan, but only to a buyer who had the same values. “I was immediately struck by the things that were important to them; they were the same things that are important to me: quality products, relationships with customers, friendliness and personal attention.
Stu said that Jonny met all of their prerequisites for a buyer. “We wanted someone who would keep the business as it is. We have a history of success and there is a reason for it—the recipes, the staff and our personal service. We interviewed a number of people over the last year. We have known Jonny and his family for many years. He had something we were looking for: the fire and desire, and the love of the business. Jonny has that work ethic—we see it in him.”
Shore said he has always had a passion for food and the way it enhances life’s special times. “Food has fostered a lot of good milestones in my life” he said. “Providing food is a beautiful way to be a part of important moments in people’s lives.” He was drawn to Ma’adan for its long history of catering to the community and being a part of its lifecycle events including bar and bat mitzvahs, kiddushim, engagement parties, brissim and even houses of shiva. “People know they will get a high-quality product—good, consistent food—and prompt, reliable service every time.”
Stu developed the recipes at Ma’adan from working in the Ocean Breeze Hotel beginning at age 14 and by learning from old-time Hungarian chefs. “We hold on to the classics because they are always in demand,” he said. “But we inject new things, too, like gluten-free dishes. We listen to what customers want.” Ma’adan favorites that never go out of style include golden chicken soup, crispy schnitzel, melt-in-your-mouth potato kugel and well-seasoned sides. Ma’adan’s new gluten-free sautéed cauliflower rice now has a permanent place in the repertoire. Then there are the dairy options: fresh cheeses, smoked fish and entrees like quiche, lasagna and eggplant parmesan. Ma’adan’s Pesach menu meets the same standards; people return each year for their favorites like the sweet carrot souffle, brisket and best-ever charoset. Ma’adan’s recipe for success includes an assortment of Israeli wines, bakery selections, fresh and frozen items and on-the-shelf staples.
Shore said the ownership transition will be seamless. “The only difference customers will see is a new face in the store. I look forward to meeting and personally greeting customers.”
Stu and Yossi will also be there, as always. Stu said he has spent the last year alleviating customer concerns. “We’re here, nothing is changing, not to worry,” he tells his customers. “And you’re going to love Jonny.”
