Whenever I hear or read "Bunga" anywhere, I can't help but think of Italian politician/AC Milan president Silvio Berlusconi's infamous "Bunga Bunga" parties. No need to even click on the link below, just read the end part.
So Nielsen says, ""I probably could keep Chester Cab Pizza going for a while more. But when I see the mandates that businesses will be required to comply with by 2014, I figure those would be the mandates that would break the camel's back. So why wait, my work is done. Why delay the inevitable?"
But now his manager has decided to buy the business. So one has to ask, does Ivanov figure he can do a better job running the place, or was Nielsen merely bloviating and the business climate (the one he operates Sticky Lips under) isn't as bad as he contends? And the mimicing of George Eastman's famous quote, "My work is done, why wait" seems a bit tacky.
Thanks for the updates on the Chester Cab situation, folks. We have reached out to Nielsen for clarification and will post it as soon as we hear back. In the meantime, here is the full text of the press release that he sent out to the media last week. I don't think there's any question that, based on this release, he was sending the message at that time that the restaurant was closing.
FOR IMMEDIATE RELEASE:
Chester Cab Pizza Will Be Closing Its Doors
Rochester, New York - March 7, 2013
It is with a heavy heart that owner and founder of Park Avenue's Chester Cab
Pizza is slinging his last pizza. The store, located at
707 Park Ave, had just surpassed its 30th year in business.
After living in Chicago, Nielsen introduced stuffed pizza baked into a pan
to Rochester in 1982. Also, he was the first in the area to put spinach,
broccoli, and tofu atop a pizza. And most recently, Nielsen came up with a
2.5 gram fat per slice, which tastes great.
Nielsen states that even though sales have been steady, "...it is the rising
expenses that took us to the point of unprofitability. In past years, I have
noticed that our margins were going down but decided to keep the business
afloat for better days to come."
It's not big news like a Kodak or Xerox closing, but Nielsen has prided
himself in keeping the store open seven days a week, only closing two days
out of the year. Also, he is proud that his pizza shops have created over
2000 stepping stone jobs and put hundreds of thousands of dollars back into
our government -- tax dollars which go on to provide jobs for our county,
state and country. Chester Cab Pizza is just a cog in the capitalism wheel
that purchases its product from a wholesaler, who buys from the
manufacturer, who buys from the farmer. That is free enterprise at its
best, and that is what keeps Americans working.
Nielsen was just a 21-year-old ambitious kid with a young family to feed
when he opened the doors to The Pizza Station opposite Seabreeze Park on
Culver Road. The early years it was just a day to day battle to make a
small living. "It was the start of what I call my Harvard business and life
education. I used to make pizzas and had work weeks of 80-100 hours.
Between my wife and I, we pulled in a profit at times of $400 per week. If
you combined our hours, I think it worked out to about $3.33 per hour. We
had no safety nets. I figured I was turning a profit, I believed in the
stuffed pizza, and that if I could make the best pizza in Rochester,
everything else would fall in place." Nielsen says in the past 30 years, he
has seen numerous pizzerias open and close, and he feels very blessed to
have made it this long.
During the mid 1970s, 80s, and 90s, Park Ave was a magical place. Real
estate agents were busy and every city neighborhood wanted to be the next
Park Ave. "I love Park Ave, especially during spring and early summer, when
the college kids come home and the street comes alive.
People come from all over to get a taste of it."
Looking back, Nielsen has a few regrets. "The City of Rochester generally
has been fair to my business. I have been on Park Ave under the
administrations of four different mayors. Many times, local merchants have
addressed the issue of lack of parking, especially during peak season.
Nothing has really changed, which may indicate that parking ticket revenue
is too great for the city to give up."
"I probably could keep Chester Cab Pizza going for a while more. But when I
see the mandates that businesses will be required to comply with by 2014, I
figure those would be the mandates that would break the camel's back. So
why wait, my work is done. Why delay the inevitable?"
"There's a perfect storm brewing, involving a number of factors.
There are higher fuel and food costs (due to mid-west droughts and corn
ethanol mandates), higher labor and health care requirements, and a hostile
New York State business environment. With high unemployment and U.S. Labor
salaries being stagnant, I did not feel we could push the prices to the
customer any higher."
"It just seems to be the right time to shut it down and say good-bye to my
customers and employees and thank them."
Chester Cab Pizza will be closing in the upcoming month.
I will second that. Chester Cab is simply changing owners.
Chester Cab isn't closing. Please see this post about how Howie Nielsen did the new owner (a former manager) a real disservice in not being upfront about what was actually happening to the business: http://dragonflyeye.net/blog/2013/03/08/ch…
Char's new look is wonderful and their menu is short but great. The food? Can't tell you. The service took so long we had to leave to get to the theater (which we told them about up front) before our entrees came. Manager unapologetic, and we got charged for everything that made it to the table. For the prices they charge, you deserve service along with the food.
The very healthiest place in town was overlooked: the Natural Oasis Cafe on Monroe. At lunch the fare in this tiny, immaculate space is an Ethiopian buffet done with an eye toward healthy ingredients (but of course, it's a buffet where one must watch the portions!). At night, however, it becomes a healthy eaters dream: small plates of vegan food using many locally-sourced ingredients, always cooked beautifully and reasonably priced. No tastier, healthier or less expensive option exists in Rochester.
Don't worry about Sugar Mountain's closing. They just opted not to renew their lease on the 2nd location. The Alexander Street location now has expanded hours to make up for the loss. They still sell out of their AMAZING cupcakes constantly, so I don't think they'll be going away any time soon.
Innovative Restaurant Supply is also open to the public in the Genesee Regional Valley Market in Henrietta. Right behind Lori's Natural Foods, you can find any and every kitchen toy from the beginner to professional.
These are all really great recommendations. I thought I knew most of the small business food store gems in Rochester but there are a few in here I've never heard of. Excited to add these to my list. Thanks!
Cheesed and Confused twitter = @CheesedConfused
I don't normally respond to mis-informed or under-informed(or both) people but I couldn't resist this one:
In a short 16 word sentence you not only were wrong once but twice! 1. )Lobster Rolls aren't made with crab meat (perhaps you should study' crustacean and shellfish 101' 2.) My processors and major suppliers print my vavuum packed fresh meat with Real Lobster and Real Crab Meat.So sorry.
Food Truck Owners, C'mon down to Humbolt Street some time. There are several businesses with big parking lots you can set up in without blocking traffic and there are lot's of employees around looking for different grub to grab at lunch.
Sammich was sold new owners in Binghamton 3 weeks ago. Check the FB page here..
Roc City Sammich is NOT Sammich. They took the name. Its unfortunate that this guy is getting press. He took the name and has been gloming onto it ever since. Sammich is http://www.gr8sammich.com. Sad.
You can come visit all of these mobile food vendors this Saturday from 11-3pm at Innovative Restaurant Supply's 5 Year Anniversary in the Genesee Regional Valley Market 900 Jefferson Rd. Hope to see you there...
Le Petit Poutine is amazing but Chowder Up's lobster rolls are GROSS! They're mostly imitation crab.
You went to TRATA and got CHICKEN FINGERS!!! Come on!! I have hear it is excellent, I'll have to check it out
I must concur that the food at TRATA is excellent. Its rare than an entire table is happy with all their meals, and this place delivered on that.
Website powered by Foundation