<<WINTER 2018>> Guest Blogger: Local Food Review (Bernie's Deli)
(Image courtesy of Bernie's Delicatessen & Gourmet Market's website)
An Interview with Mr. Bernie Socha
Q1: What inspired you to open Bernie’s?
A1: Retirement. After 25 years, sold my half of Wagshal's delicatessen, a DC landmark and decided to open in Virginia closer to home . Q2: What are your popular menu items? A2: Corn beef, turkey, roast beef which we cook in store & sandwiches from Wagshal's 1925 menu we still make today. Q3: What is your favorite menu item?
A3: The traditional Reuben on Rye. Q4: How many customers on average, come by everyday?
A4: Average 150 a day not including catering, sport teams, GMU, etc. Q5: What’s the most rewarding part of owning the deli?
A5: Being your own boss and being independent Q6: What’s the most challenging part of owning the deli? A6 : Being your own boss. I’m responsible for everything, good or bad. Q7: Are there younger generations in your family who help out?
A7: No. They are all are professionals in other fields. Q8: What piece of advice would you offer to someone who wanted to start their own restaurant? A8: Gain experience by working for someone successful. Learn from their success and failures at no cost to you.
Learn more about Bernie's Deli and browse the mouth-watering menu at berniesonline.com
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