What It's Like To Be... A Deli Owner
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Jul 1, 2025 Steven Peljovich, owner of Michael's Deli in Boston, passionately discusses the art of traditional deli culture. He shares the intricate process of turning brisket into corned beef and the importance of human interaction in a tech-driven world. Steven reflects on memorable customer relationships, particularly with longtime patron Rita Manor, and emphasizes the charm of delivering quality service. He also touches on the challenges of integrating online orders while keeping the heart of the deli alive through genuine connections.
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Greeting Customers Matters
- Steven insists customers say hello before ordering, emphasizing human connection over mere transactions.
- He sees this as essential to why he does the job and a fading part of hospitality.
Hospitality Needs Human Contact
- Technology's ease in ordering risks eroding human interaction in hospitality.
- Steven worries losing conversation will hurt the industry's future beyond just food quality.
Deli Cooking Routine
- Steven arrives early to prep and cook fresh ingredients daily in a small kitchen.
- Making food in-house with care is key to delivering their fresh deli experience.