THE VIRGINIAN-PILOT
Copyright (c) 1997, Landmark Communications, Inc.
DATE: Monday, February 17, 1997 TAG: 9702150608
SECTION: BUSINESS PAGE: D1 EDITION: FINAL
COLUMN: Small Biz Q&A
TYPE: Profile
SOURCE: BY MELISSA GUNDEL, STAFF WRITER
LENGTH: 56 lines
Reisner's Delicatessen has been a family-run operation for over half a century. Austrian immigrants Allen and Blanche Reisner started the business when they bought the Newport Delicatessen in Norfolk. In 1948, they built a new store and changed the name to Reisner's. The Reisners' daughter, Erica, and her husband, Eddie Ausch, re-opened the deli at Janaf in 1964 and ran it until their retirement last year. Their daughter, Linda, has continued the family tradition by re-opening yet another Reisner's, this time at Great Neck Village Shopping Center in Virginia Beach. She brings Vicki Mendola from the Janaf store as manager. Linda's sister, Jodie Woodward, will work part time and help out with the deserts and soups. Linda Ausch opened the Beach eatery on Dec. 17, the same day her parents did in 1964.
How long have you been in the restaurant business?
I grew up in it. I started waitressing when I was 16 and when I came home from college, I worked at our Beach location for awhile, which was located at Hilltop North. In 1981, my dad more or less offered to let me join in the business. And I've been here ever since.
When did you officially take over the family business?
My dad turned everything over to me and my sister Jodie five years ago.
What nostalgia have you brought from the old Reisner's?
All the old pictures. The old big wine bottles we used to display. The cork collection. The corn beef pot. And a little bit of my mom and dad's advice every now and then.
Why is it important for you to continue in this business?
I never thought I would stop. It's just in my blood. And now it's all I know. Also, it was just kind of a promise I made to my grandfather.
Are you doing anything different from your parents or grandparents?
Just changing with the times, I think. The most important thing is we are still cooking corn beef the way my grandfather did and grilling our sandwiches.
What advice can you give to someone who wants to go into the deli business? Any special tips?
Stick with quality food. Quality products such as Boar's Head. Have a trusted employee or family member to help you out. And you have to love the business.
What do you do that makes your deli business special?
Consistency in the quality and friendliness. I'm doing a lot of meats by the pound and people like that one-on-one service. MEMO: If you have an idea or know of anyone in the business community
who would make an interesting business profile, please fax your
suggestion to Melissa Gundel at 446-2531. ILLUSTRATION: Color photo
Linda Ausch...<
KEYWORDS: PROFILE