TooJay’s Gourmet Deli featured on The CW’s Foodie Fix

CEO Max Piet is interviewed by the CW’s Foodie Fix and steps into the kitchen to cook a Pastrami Burger for viewers!

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TooJay’s Deli Names New President and CEO

WEST PALM BEACH, Fla. (October 9, 2017) – TooJay’s, the West Palm Beach-based restaurant company with 27 locations throughout Florida, has announced the appointment of 20-year restaurant and hospitality veteran Maxwell Piet as President and CEO. Piet succeeds current President and CEO Christopher Artinian, who will remain on the TooJay’s board of directors.

Piet will provide strategic leadership, working with the board of directors and management team to establish long-range goals, expansion plans and policies for the restaurant company known around the state for its generous servings of homemade, New York deli favorites.

“Looking ahead, I see exciting opportunities to delight new generations of guests with TooJay’s genuine New York deli tradition, which has timeless appeal,” said Piet. “Today’s guests crave the authenticity that TooJay’s is known for. As we update our restaurants, open new locations, enhance our menu and utilize the technology our guests prefer, we will always stay true to our great culinary heritage. Great food and experiences are the heart and soul of the TooJay’s brand.”

Most recently, as Senior Vice President, Piet worked with The Meatball Shop in New York City managing operations, human resources, marketing and finance. He set the strategic vision for growth and alignment across The Meatball Shop brand, which surpassed year over year sales by more than 10 percent.

Previously, in his work as a consultant, Piet helped restaurant and retail owners through times of growth and challenge, ranging from a single pizza restaurant to large, multi-unit casual dining companies. His first general manager position at the age of 24 was with Darden Restaurants, after which he was recruited by Ruby Tuesday in 1997 and rose to Vice President, Operations responsible for 225 restaurants worldwide.

Piet is active at the University of Tennessee, serving as the co-chairman for the Retail, Tourism and Hospitality Management program and advisory board member for the university’s Culinary Institute.

Founded in 1981, TooJay’s has grown to 27 restaurants throughout Florida and currently serves guests in Palm Beach and Broward counties, the Treasure Coast, the West Coast of Florida, the Orlando area, The Villages, the Space Coast and Polk County.
TooJay’s received the 2016 Best of South Florida Award for Best Deli from the Sun Sentinel, 2017 Dining Award for Best Deli from Orlando Magazine, two Foodie Awards for Best Deli and Best Take-Out from the Orlando Sentinel and is ranked eighth in the country for Family Dining by Consumer Reports.
For more information about TooJay’s, visit TooJays.com. Follow TooJay’s at twitter.com/therealTooJays and instagram.com/toojaysdeli or visit the Facebook fan page, which has over 86 thousand fans, and become a fan at facebook.com/TooJaysDeli.

Contact: EmmaJean Livingston
Pierson Grant Public Relations
elivingston@piersongrant.com
954-776-1999, ext. 242

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TooJay’s own Shaun Gibson shows us how to carve a turkey on WPTV

Tips for perfectly carving your turkey!

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TooJay’s Chris Artinian on Going from Entry Level to CEO

EXECUTIVE PROFILE

Emon Reiser
Digital Producer
South Florida Business Journal

Long before Chris Artinian led TooJay’s Original Gourmet Deli, he made $4.13 an hour in an entry-level position at Morton’s Restaurant Group. He would eventually become CEO of the steakhouse chain and credits his success to the “great people” who surrounded him over the years.

After he climbed to the top of the ladder at Morton’s, Artinian went on to become CEO of Smokey Bones Bar & Fire Grill, then CEO of West Palm Beach-based TooJay’s.

His leadership style is centered on cultivating an industrious and positive company culture that brings out the best in the people with whom he works. And with a great team in place, he says, Artinian has mapped a path of comparatively rapid growth for the 35-year-old brand, with three to four locations opening each year.

Artinian told the Business Journal more about what drew him to the restaurant industry and his favorite TooJay’s dish.

What was your first job in hospitality? I parked cars for a restaurant, and the owner of that restaurant needed help one day. And the next thing you know, I found myself in the kitchen. Then I went from the kitchen to waiting tables. My first position at Morton’s paid $4.13 an hour, and eventually I ended up CEO. I can’t explain exactly how it happened, but I was surrounded by great people.

Where did you get your passion for the restaurant industry? My mother was an amazing cook and, growing up in New York, I was sitting around some sort of dining room or kitchen table all my life. I learned to cook with my mom early on. Sitting down with great friends, family — the socialization and experiential piece of the industry continues to drive me today. I worked in restaurants as a teenager, but when I came out of school, I was actually working with mutual funds. I was drawn back to the business because of the hospitality piece.

How do you compare your goals and challenges at TooJay’s to that of Morton’s or Smokey Bones? I find the restaurants to be very similar. All are aiming for growth and delivering on quality, even though there may be different price points. The approach to the business is the same. It’s about a great guest experience with quality food and making sure all the systems are in place to make that consistent.

What do you think is the most important thing about leading a restaurant company? I spent a lot of time at Morton’s, and what I learned there is how important company culture is. I’ve been doing this all my life, I know great people make great things happen. With TooJay’s having a 35-year history and people with lots of tenure at the company, it gives me a lot to work with to leverage growth.

What trends are you seeing in the restaurant industry now that you’ve never seen before? There’s more competition today than ever. Every year, it becomes tougher and tougher to stick out and break out of the clutter. It kind of leads to my favorite part of the business: How do you get your restaurant concept to stick out? Displaying the core culture of that concept to those guests can draw them in. With the onset of the Food Network and all this exposure to culinary sophistication, we have a more educated consumer, and that makes it a little more exciting, too.

What’s your favorite dish at TooJay’s? I was a longtime customer before I came to the company, and it’s the Reuben. Being from New York, those New York-style deli sandwiches appeal to me.

How do you find balance in a demanding business like the restaurant industry? I’m very fortunate that my family has grown up in the restaurant business because this is all I’ve ever done. We share a similar interest in restaurants; we’re always going out to try great restaurants or taking pride in the restaurants I’m leading. It’s a very difficult business to find work-life balance in, but with my family being so involved — I’m married with five kids — everyone really enjoys sitting around the table. The kids are a little older now. They travel with me sometimes. It really helps.

Have you ever thought of opening your own restaurant concept? I’d be lying if I said it’s never crossed my mind. I don’t want to say I’ll never own my own restaurants, but I thoroughly enjoy taking someone else’s creation and having it realize its full potential. No real desire to open up a concept from scratch right now.

CHRIS ARTINIAN
Age: 47
Birthplace: Queens, N.Y.
Residence: West Palm Beach
Current position: CEO and president, TooJay’s Original Gourmet Deli

Emon Reiser is the digital producer for the South Florida Business Journal. Get the latest local business news with our free daily newsletter. Click here to subscribe.

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TooJay’s Boss Celebrates Fun of the Food Industry

Featured in the Palm Beach Post October 31, 2016:

By Jennifer Sorentrue Palm Beach Post Staff Writer

Christopher Artinian, President and CEO of TooJay's Gourmet Deli
Christopher Artinian, who took over as president and CEO of TooJay’s Gourmet Deli in April, stands in the Palm Beach Gardens store last week. TooJay’s now has 28 restaurants statewide. PHOTOS BY RICHARD GRAULICH / THE PALM BEACH POST

Christopher Artinian is president and CEO of TooJay’s Gourmet Deli & Restaurant, a growing chain that has been gracing the taste buds of Palm Beach County for more than three decades.

TooJay’s, which began its first restaurant on Palm Beach in 1981, now has 28 locations statewide. Ten of those restaurants are in Palm Beach County.

Artinian, who took over the West Palm Beach-based company in April, has been working to evolve the brand — remodeling eight of its restaurants and updating its menu format to give them a more contemporary look.

Before joining TooJay’s, Artinian served as the president and CEO of Smokey Bones Bar & Fire Grill. He previously worked as the head of Morton’s steakhouse, where he started as a pantry cook and worked his way up to president and CEO.

Name: Christopher Artinian

Age: 47

Hometown: I’m originally from northwestern Long Island, New York.

Where you live now: West Palm Beach.

About your company: TooJay’s is a deli, restaurant and bakery. We have been around for 35 years, and we are really known for just being an unbelievable deli. We make our desserts from scratch. We also do a tremendous amount of catering business.

How your business has changed: There has never been more competition, especially in casual dining. Everyone is offering great food. We feel we have not only great homestyle food, but excellent hospitality.

TooJay's, which began in 1981, is known for its bakery and deli offerings, such as this Reuben sandwich.
TooJay’s, which began in 1981, is known for its bakery and deli offerings, such as this Reuben sandwich.

First paying job and what you learned from it: When I was barely a teenager, I worked in a shipping department for a consumer goods company. How to be a team player was the biggest thing I learned that first summer.

First break in the business: Morton’s gave me my first big break as a pantry cook in 1995. I made $4.13 an hour. I always strived to be in management, and as the company grew, so did my career.

Best business book you’ve read: “Good to Great: Why Some Companies Make the Leap … and Others Don’t,” by Jim C. Collins.

Best piece of business advice you’ve received: Transparency — ensuring that communication is at a level that everyone understands the goals.

What you tell young people about your business: I think it is the most fun industry you can be in. It’s about great food and great fun. I am in an industry that has the ability to change someone’s day for the better every time they walk through the doors.

What do you see ahead for Palm Beach County? We just opened up in Palm Beach Outlets, and I think there are similar opportunities throughout the county. We have a baseball stadium being built, and I think that speaks to the fact that we still have some headroom to grow in Palm Beach County.

Where we can find you when you are not at the office: With my family. I have five kids. I’m usually on a ballfield or at some type of athletic function.

Favorite smartphone app: I have a myriad of food apps on my phone, but the one I use most is probably Diners, Drive-Ins and Dives. It gives you all the little mom-and-pops in an area.

What is the most important trait you look for when hiring? Hospitable personality. They are generally not only great with guests, but also great with a team.

jsorentrue@pbpost.com

Twitter: @sorentruepbp

 

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TooJay’s Deli shares secrets for perfect corned beef on St. Patrick’s Day

Featured in the Sun Sentinel March 16, 2015:

TooJay’s Deli deli chef Dennis Snuszk offers his secrets for perfect corned beef on St. Patrick’s Day: Use whole beef brisket, not “flat” or “1st cut” which is very lean, dryer in texture and not as flavorful. Avoid boiling the brisket as it could result in a tough finished result. Bring the water to a boil and allow to simmer through the entire cooking process. Here are more tips:

Use oven cooking bags: These captures the natural juices, increased yield, tender result, better overall flavor and real easy cleanup. Add to the bag beer or beef stock and fresh veggies cut large.

Check the temperature: With a meat thermometer check that the internal temperature in the center of the brisket reaches a minimum 165F to insure it is fully cooked and tender.

Steam bath finish: If possible, hold the meat in a heated steamer cabinet for about 2-3 hours until fork tender.

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Savor the deli experience at TooJay’s Gourmet Deli

Featured in the Palm Beach Post May 25, 2016:

MENU

Deli fare, including soups, salads, wraps, sandwiches, burgers, melts, hot dogs. Dinners tend toward comfort food, such as meatloaf, stuffed cabbage, shepherd’s pie, pot roast. Desserts are fabulous, with a strawberry shortcake recently added to the menu. Breakfast is also served daily.

091511-npn-toojays
Sandwiches are colossal and desserts decadent at TooJay’s Gourmet Deli in the Bluffs Shopping Center in Jupiter. (Palm Beach Post file photo)

ATMOSPHERE

It’s a deli, with lots of booths and tables crowded together. Expect to be tempted by the dessert case as you head to the dining room.

OUR FAVORITE FOOD/PRICE

I started with a cup of chicken noodle soup ($3.99), which is among the best I have ever eaten. Lots of chicken, noodles and vegetables in a tasty broth. I ordered a new menu item, the Palm Beach Club ($9.79). The sandwich was stuffed with turkey and ham, along with lettuce, tomato and bacon. It’s assembled on challah, making it above the ordinary club sandwich.

toojays--2-
The Palm Beach Club sandwich at TooJay’s.

Steak fries were served on the side. The sandwich was cut in quarters, and I was full after eating only two of them. Dessert was chocolate layer cake ($4.79), a generous portion, which somehow I managed to devour.

REASON TO GO

It’s a perfect place for great food and conversation.

SERVICE

Adequate, but I had to flag down the server to get a refill of my water.

NOISE LEVEL

Very noisy — what deli isn’t? There was a lot of gabbing going on while we were dining, but it did not intrude on conversation at our table.

KID FRIENDLY

Yes, kids will find a menu with lots of favorites, including mac and cheese, grilled cheese, burgers and chicken tenders.

TOOJAY’S GOURMET DELI

4050 U.S. 1, Jupiter, 561-627-5555

Hours: Daily, 8 a.m.-9 p.m.

Note: Post writers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it in this spot each week.

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