Kosher Today

Host: Menachem Lubinsky Guest: Rabbi Sholom Fishbein, Rabbinic Administrator of the Chicago Rabbinical Council (cRc) and Executive Director of AKO (Association of Kashrus Organizations)

From checking a brand-new Kentucky Fried Chicken location in Aventura as a young student to running one of the "big five" kashrus agencies in the country, Rabbi Sholom Fishbein has spent decades watching kashrus evolve from a niche communal service into a global industry. On this episode of Kosher Today, host Menachem Lubinsky talks with Fishbein about his path into the field, the cRc's identity as a community-first vaad rather than a pure certification business, and the growing pains of a kosher world serving a generation with an appetite for exotic food, international travel, and home-based "social media cooks."

What They Discuss

• How he got into kashrus — growing up in a kashrus-focused household in Chicago, working in a matzo bakery, and an early mentor who brought him along to inspect a new fast-food location, which sparked his interest in food-service supervision.
• Starting at the cRc on 9/11 — Fishbein began his role at the Chicago Rabbinical Council the same month the September 11 attacks occurred, and recalls being on the phone with a colleague at the OU as the events unfolded.
• The cRc's identity as a vaad, not just a certifier — the organization is run by a board of congregational rabbis whose priority is serving the community, even when that means losing money on food-service accounts, rather than maximizing certification revenue.
• The rise of the "approved list" debate — the cRc's well-known liquor and beverage approval lists have become an unintentional flashpoint, sometimes drawing complaints from other agencies whose clients decide they no longer need separate certification once they land on the cRc's list.
• A generation raised on "exotic" kosher food — Fishbein describes families now expecting kosher options in far-flung destinations as a baseline, not a luxury, and the strain that puts on agencies trying to vet standards abroad.
• The Midwest's logistical challenges — limited weekly deliveries of items like milk, and the need to import certain products from New York.
• Home-based "social media cooks" and party planners — a post-COVID surge in unlicensed home food businesses supplying kiddushes and parties through party planners, often without any health code compliance or kosher supervision, which Fishbein calls a growing headache for the industry.
• What a vaad is, and how the cRc balances local food-service work against nationwide industrial certification — with industrial accounts effectively subsidizing money-losing restaurant and catering supervision.
• Red flags for restaurant diners — asking who the mashgiach is, whether they're stationed only at the register versus actually working the kitchen, and how incoming deliveries should be checked and logged before anything reaches the fridge or freezer.
• AI's growing role in supervision — Fishbein describes camera-based systems that can flag unchecked eggs or unverified deliveries in real time.
• The founding and growth of AKO — from a small 1980s fax-machine-era gathering of community vadim to a roughly 120-member international organization whose committees set shared standards on ingredients, transportation, Pesach protocols, and more — while intentionally avoiding becoming a certification authority itself.
• The "tug of war" over consumer responsibility — Fishbein's frustration with retailers who stock questionable products on the assumption that shoppers will do their own research, versus consumers who assume anything on the shelf has already been vetted.
• Trader Joe's, Costco, and big retail "kosher" labeling — why broad, informal use of the word kosher at mainstream grocers creates confusion, and why Fishbein believes agencies need to fix standards at Jewish-owned stores first before tackling big retail.
• The mashgiach shortage and independence protections — why the role isn't lucrative, how the cRc structures pay and protections so a mashgiach never feels pressured by an employer to overlook an issue.
• Kashrus as a rare source of unity in Jewish communal life — and the role of Chabad shluchim worldwide in sustaining kosher supervision and infrastructure far from major Jewish population centers.

Notable Moments

• A story about a Trader Joe's-style survey finding that roughly 80% of consumers are effectively "clueless" about what a kosher symbol does and doesn't guarantee, while about 10% will go to the kitchen themselves to check.
• Fishbein's description of the CRC's approach to unchecked produce — locked cages for unchecked greens that only release checked, approved product to the kitchen.
• A line from Menachem calling mashgichim "the unsung heroes" of the kosher food world.

About the Guest

Rabbi Sholom Fishbein is the Rabbinic Administrator of the Chicago Rabbinical Council (cRc), one of the largest kosher certification agencies in the country, and the longtime Executive Director of AKO (Association of Kashrus Organizations), an umbrella group connecting kashrus agencies and community vadim around the world.

About the Host

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Kosher Today is available wherever you get your podcasts. Subscribe for more conversations on the people and trends shaping the kosher food and beverage world.

Host: Menachem Lubinsky Guest: Ira Sacks, trademark attorney representing OK Kosher and other kashrus certification agencies

Episode Description

Every day, kashrus agencies across the country are fighting a quiet legal battle: companies slapping a "K" in a circle on products that were never actually certified. On this episode of Kosher Today, host Menachem Lubinsky talks with veteran trademark attorney Ira Sacks about what happens behind the scenes when a kosher symbol gets misused — from innocent mix-ups after a company acquisition to outright counterfeiting. Sacks, who has represented OK Kosher since 2016 and built his career enforcing trademarks for major fashion and fragrance brands, walks through the mechanics of cease-and-desist letters, consumer alerts, and the surprisingly high stakes of a small circle-K on a product label.

What They Discuss

• From fashion counterfeits to kosher law — Sacks built his career doing antitrust and trademark work at large firms, then brand enforcement for fashion and fragrance companies, before a connection through a jewelry company's legal officer led him to OK Kosher in 2016.
• Why people misuse kosher symbols — Sacks estimates a quarter to half of OK Kosher's cases involve genuine confusion (mistaking the circle-K for a generic kosher symbol, or for "keto"), while the rest simply calculate that the risk of getting caught is low.
• The value baked into a certification mark — as Menachem notes from a rabbi he once heard speak, misusing a kosher symbol isn't just a labeling error, it's effectively stealing the goodwill and trust that agency has built.
• How the process actually plays out — a cease-and-desist letter, weekly follow-ups, and often a public "kashrus alert" so consumers know a product is no longer certified, all while balancing accuracy to avoid business libel.
• Why lawsuits rarely happen — federal court judgments can take one to three years, so the real priority is getting a voluntary stop to new sales rather than chasing product recalls or courtroom wins.
• Passover crunches — mislabeled "Kosher for Passover" products create a race against the calendar, since the holiday's eight-day window can end before legal action ever catches up.
• Retail-level violations — cases involving restaurants and stores that keep using a certification mark after losing supervision, or after breaking down bulk kosher goods (like nuts sold from a barrel) into loose, mislabeled displays.
• Circle K vs. OK Kosher — a real (and lawful) point of consumer confusion, including an anecdote about a 95-year-old man convinced a Circle K gas station must be kosher.
• Consumers as the best line of defense — kosher shoppers, including former offenders turned informants, are often the first to flag a problem, making detailed complaint records valuable if a case ever reaches a judge.
• Repeat offenders and shell games — the same "scoundrels" resurfacing under new corporate names, or goods rerouted through different Mexican factories after one supply chain gets shut down.
• What damages actually look like — Sacks explains why untangling how much of a product's revenue is attributable to a kosher symbol (versus brand, price, or quality) makes damages hard to calculate, and why he aims to recover legal costs rather than punitive windfalls.
• Advice for agencies — register your mark with the U.S. Trademark Office, build a network watching for suspicious labeling, and think internationally, since certified products now travel worldwide and enforcement varies wildly by country.

Notable Moments

• A story about a discount grocery chain that once argued a kosher symbol mistakenly printed on bacon couldn't be "confusing" to anyone — a case study in the legal standard of "likelihood of confusion."
• The tale of Dodgers manager Tommy Lasorda demanding kosher pasta at a moment's notice, only to learn the plant that made it was already OU-certified.
• A vendor caught displaying five different kosher certification symbols at a trade show, unable to say which one — if any — actually applied to them.

About the Guest

Ira Sacks is a trademark attorney based in New York who has represented OK Kosher since 2016, along with several other kosher and non-kosher certification organizations. His practice focuses on brand enforcement, drawing on decades of experience protecting trademarks in the fashion and fragrance industries before shifting into kashrus law.

About the Host

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Kosher Today is available wherever you get your podcasts. Subscribe for more conversations on the people and trends shaping the kosher food and beverage world.

Kosher Wine & Jewish Life Across Latin America, with Matias Averbuj (Royal Wine/Kedem)

Host: Menachem Lubinsky Guest: Matias Averbuj, sales lead for Royal Wine/Kedem in Latin America

Episode Summary

Menachem Lubinsky sits down with Matias Averbuj, who has spent the last decade building Royal Wine/Kedem's presence across Latin America — now covering 22 countries. Matias, who started as a single salesman after connecting with Lubinsky through a yeshiva network, walks through how the kosher wine and grape juice business (including crossover brands like Bartenura's "blue bottle" and Kedem grape juice) has grown into a serious commercial market that reaches well beyond kosher-observant consumers. The conversation doubles as a tour of Jewish communal life across the region — market size, religious observance patterns, tourism-driven Pesach demand, and the state of antisemitism country by country — with a special focus on Panama, Mexico, Argentina, Brazil, and Venezuela.

Key Topics Discussed

• Origin story: How Matias got his start in the kosher food business through a connection made by Menachem Lubinsky ten years ago, eventually joining Royal Wine as a salesman.
• Company footprint: Royal Wine/Kedem now sells in over 22 countries across Latin America, working with both kosher consumers and general-market supermarket chains.
• Crossover products: Bartenura ("the blue bottle") and Kedem sparkling/regular grape juice have become mainstream products, sold on supermarket shelves alongside non-kosher brands like Welch's.
• Panama deep dive: Home to roughly 15,000 Jews with very high kosher observance (80–90%), a large kosher supermarket, 40+ kosher restaurants, no local wine/food production (everything imported), and favorable tax policy drawing American and Canadian expats.
• Mexico: An estimated 50,000 Jews (mostly in Mexico City), with kosher demand also driven heavily by Pesach tourism in destinations like Cancún.
• Argentina: Roughly 250,000 Jews in Buenos Aires, with an estimated 40,000 keeping kosher; a well-developed communal infrastructure and, according to Matias, very low antisemitism.
• Brazil: A large but protectionist market — steep import taxes make imported products far more expensive at retail. Sao Paulo has the largest Jewish population, most of it Sephardic (Syrian origin).
• Venezuela: A community that has shrunk from roughly 20,000 to under 2,000 Jews, with most emigrating to Miami and Israel. Discussion of how the situation may shift following the fall of Maduro.
• Smaller markets: Costa Rica, Chile, Guatemala, Peru, and Colombia (Bogotá) — small Jewish populations but often near-universal kosher compliance during Pesach specifically.
• Retail strategy: How kosher products are merchandised in Latin American supermarkets — often placed in "specialty" or "international" sections rather than a dedicated kosher aisle, plus the importance of in-store demos and social media support.
• Pesach logistics: The high-pressure seasonal push (planning starts around October) to supply hotels, tourists, and once-a-year kosher buyers, including matzah distribution to isolated communities.
• Jewish demographic trends: Which communities are growing (Panama, Argentina, Brazil, Mexico) versus shrinking (Venezuela, Guatemala), and the role of Chabad throughout the region.
• Antisemitism: A comparative discussion of how Latin America compares favorably to Europe and, in the host's view, even parts of the U.S.

Notable Quotes / Moments

• On Panama's unique kosher infrastructure: Matias describes it as feeling like "Miami or New York," with a kosher supermarket larger than most in North America and more kosher restaurants than many U.S. cities.
• On Venezuela's collapse: the community's drop from 20,000 to under 2,000 Jews is described as "a very sad story," with most departing for Miami and Israel.
• On merchandising strategy: kosher products are often shelved in "specialty" or "international" sections rather than kosher-labeled aisles, especially in smaller markets.
• Host's closing takeaways: lower antisemitism in Latin America relative to Europe/U.S.; strong crossover appeal of products like Bartenura and grape juice; near-total Pesach compliance in some communities despite low year-round observance.

About the Guest

Matias Averbuj leads Royal Wine/Kedem's sales operations across Latin America, based in Panama (previously Buenos Aires). Over ten years he has built a regional team spanning Argentina, Panama, and Mexico.

About the Host

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Kosher Today is available wherever you get your podcasts. Subscribe for more conversations on the people and trends shaping the kosher food and beverage world.

Host: Menachem Lubinsky Guest: Rabbi Moshe Elefant, incoming CEO of the Kashrus Division of the Orthodox Union (OU), succeeding Rabbi Menachem Genack

Episode Description

In a bit of breaking news for the kosher world, Rabbi Moshe Elefant joins Kosher Today to discuss his ascension to CEO of the OU's Kashrus Division after nearly 45 years at the organization. Host Menachem Lubinsky and Elefant trace the OU's history from its founding in the wake of a failed early-1900s push to unify New York's kosher meat industry, through the shift from paper index cards to a fully paperless, cloud-based certification system, to the modern realities of certifying factories in 107 countries — including the growing footprint of manufacturing hubs like China, Vietnam, and Taiwan.

What They Discuss

• A changing of the guard — Rabbi Genack's retirement after decades leading the OU's Kashrus Division, and Elefant's succession into a lineage of rabbinic administrators stretching back to Alexander Rosenberg in the 1920s.
• The founding story of American kashrus — Rabbi Yaakov Yosef, New York's first and only chief rabbi, was brought from Europe in the early 1900s to bring order to a chaotic kosher meat industry, but was ultimately undermined by butchers and rabbis resisting centralized oversight, and died in obscurity. His failure taught the community that kashrus needed to be run by an institution rather than individuals — leading to the OU's founding in 1923, with Heinz as its first certified company.
• From index cards to the cloud — the OU ran entirely on paper records for mashgichim and client files when Elefant joined in 1987; today the organization is fully paperless, with online ingredient databases and self-service, OU-controlled certificate printing for client companies.
• Massive scale growth — the OU now certifies more than 7,000 companies spanning over 15,000-16,000 factories worldwide, up from a era when a single application from a Moroccan sardine factory was considered a novelty.
• Educating manufacturers — the shift from companies simply wanting "a rabbi to bless the plant" to R&D teams and food scientists who now understand kosher certification as a matter of ingredient science, not folklore.
• The modern kosher consumer — Elefant describes today's consumer as wanting both far greater variety (extensive wine selections, upscale restaurants, elaborate simchas) and the highest possible standard of reliable supervision, a shift from the more limited, "good enough" kosher landscape of earlier generations.
• How supervision actually works — roughly 90% of OU-certified factories don't have a full-time on-site rabbi and instead receive unannounced periodic visits, while restaurants and meat operations — where the kosher/non-kosher distinction carries much higher stakes — require full-time mashgichim and constant monitoring, including camera surveillance.
• Home-based caterers and social-media cooks — Elefant shares a story about being asked for an emergency, same-night certification for a home baker supplying a synagogue kiddush, and explains why the OU can't credibly supervise something baked overnight in a home kitchen with unverified ingredients.
• Consumer responsibility — a debate over whether food delivered through apps like Uber Eats or Instacart without proper labeling should be eaten on faith, and Elefant's view that consumers can't outsource all responsibility to certifying agencies.
• The volume of consumer questions — two OU rabbis work full-time just fielding phone calls, emails, and WhatsApp messages from consumers, a volume Elefant says has grown dramatically over the past decade (and spikes further before Passover).
• Global manufacturing challenges — certifying in countries like China, Vietnam, Taiwan, and Korea, where local populations often have no religious framework for understanding kosher requirements, requires OU staff (including Cantonese speakers) stationed on the ground.
• Vaadim vs. national agencies — the OU's policy of only certifying local establishments (restaurants, bakeries, butcher shops) when invited by the local rabbinate or vaad, and how local vaadim rely on OU-certified meat, chicken, and wine as their baseline.
• Israel's more complicated landscape — unlike the U.S., where certification is voluntary and agency-driven, Israel's Rabbanut is a government body without consistent nationwide standards, leading the OU to expand cautiously into local Israeli supervision, largely at the request of tourists.
• AI and technology in kashrus — the OU is exploring AI to help answer routine consumer questions and using cameras in factories and restaurants as a complement to (not replacement for) human mashgichim.
• Trademark protection — the OU maintains a full-time attorney to handle unauthorized or mistaken use of its symbol, particularly in complex cases involving private-label manufacturing and company mergers or acquisitions.
• Growing alignment with the Hasidic community — Elefant describes a warming relationship between the OU and Hasidic consumers and institutions over the years, including being invited to give a shiur in a major Hasidic community.
• Looking ahead — Elefant's priorities as incoming CEO: keeping pace with global manufacturing complexity, making sure technology serves rather than undermines certification, and continuing his personal passion for Torah teaching and public kashrus education.

Notable Moments

• The story of how Heinz became the OU's first certified company in 1923, and how an employee at Heinz is credited with designing the OU symbol itself.
• Elefant's account of the emergency phone call from a home baker's husband asking for a same-night hechsher, and his explanation of why that request was impossible to fulfill responsibly.
• A closing exchange about the long odds — and hopeful aspiration — of an OU-certified restaurant someday operating in Tehran.

About the Guest

Rabbi Moshe Elefant has served the Orthodox Union's Kashrus Division for nearly 45 years, joining in October 1987, and was named CEO of the division, succeeding Rabbi Menachem Genack. He is widely regarded as one of the most knowledgeable figures in the kosher certification world and is also known for teaching a popular daf yomi shiur to thousands of students.

About the Host

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Kosher Today is available wherever you get your podcasts. Subscribe for more conversations on the people and trends shaping the kosher food and beverage world.

Host: Menachem Lubinsky Guest: Jay Buchsbaum, Executive Vice President, Royal Wine Corp. (Kedem, Herzog) and widely regarded as the foremost expert on kosher wine

Episode Description

Alcohol consumption in America just hit a historic low — yet kosher wine sales are climbing. On this episode of Kosher Today, host Menachem Lubinsky sits down with Jay Buchsbaum to unpack why the kosher wine industry is bucking the national trend, even amid rising antisemitism, war in the Middle East, and a shrinking secular Jewish population. From the mashgichim who shadow European harvests grape by grape, to the surprising number of non-Jewish shoppers buying Bartenura Moscato and Kedem grape juice by the case, Jay offers a rare inside look at how kosher wine became a genuine culinary category rather than just a Kiddush staple.

What They Discuss

• A shrinking market, a growing niche — U.S. per-capita wine consumption fell for the first time on record, driven by a 2023 WHO-backed study labeling alcohol a carcinogen, the legalization of marijuana, and the rise of GLP-1 weight-loss drugs. Kosher wine sales, however, are still ticking up.
• Why observant Jewish life protects the category — Kiddush, Shabbos, weddings, and brissim keep kosher wine embedded in weekly ritual, and Jay points to a growing Orthodox share of the Jewish community and "cross-fertilization" with secular relatives as tailwinds.
• The J-curve — a statistical case that moderate wine drinking may still carry heart benefits, even as public health guidance has shifted.
• Sourcing from 17+ countries — including Argentina, Hungary, Italy, France, Australia, and New Zealand. Notably absent: Germany, out of sensitivity from the Herzog family's history.
• Why top European chateaux are finally saying yes — as their traditional markets soften, prestige wineries in Bordeaux and beyond are now producing kosher runs they once refused to make.
• What it actually takes to make wine kosher — unlike food certification, kosher wine requires observant supervision at every step from harvest to sealed bottle. Royal Wine fields more than 30 mashgichim across Europe, led by Menachem Izrailevich, their Paris-based "galloping kosher winemaker."
• Flash pasteurization vs. flash détente — the modern processes that replaced old-style boiling, and why Jay says they don't compromise quality.
• The Israeli wine boom — from the first standout Carmel Cabernet in the mid-1970s to today's 350+ wineries (39 represented by the Israel Wine Producers Association), and how Barkan, Carmel, and Teperberg lead the market.
• Buying Israeli wine as an act of solidarity — and Jay's caution that support alone won't sustain the category if quality and pricing don't keep pace, especially with a weakening shekel.
• The crossover phenomenon — Jay estimates roughly 70–90% of Bartenura Moscato drinkers aren't Jewish, and a significant share of Kedem grape juice at Costco goes home with non-Jewish shoppers.
• What's next — Jay's vision for kosher wine and food (think Sabra hummus, Toscanini) to break out the way the bagel did, becoming mainstream favorites rather than a niche category.

Notable Moment

Jay closes with a story about handing skeptics a bottle of Herzog Reserve Napa Valley Cabernet: proof, he says, that great kosher wine can change minds about what keeping Shabbos and kashrus actually looks like.

About the Guest

Jay Buchsbaum has spent his career building the kosher wine and food industry, working closely with wineries across the globe to grow Kedem, Herzog, and the broader Royal Wine portfolio. Outside of wine, he works as a strategic marketer advising businesses on growth, expansion, and M&A.

About the Host

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Kosher Today is available wherever you get your podcasts. Subscribe for more conversations on the people and trends shaping the kosher food and beverage world.

In this insightful episode, Menachem sits down with kosher travel expert Raphi Bloom to discuss the evolving landscape of kosher travel. From safety concerns in Europe to the growth of budget-friendly options, this conversation covers the major trends shaping how Jewish travelers explore the world today.

Topics Discussed

TotallyJewishTravel.com - Your comprehensive resource for:

• Kosher travel planning and bookings
• Minyan information worldwide
• Kosher restaurant directories
• Mikvah locations and information
• Travel tips and destination guides

Key Takeaways

• The kosher travel industry has seen significant changes in the past year, with increased options and competitive pricing
• European travel requires careful consideration of current safety conditions
• Both group tours and independent travel have their place, depending on traveler preferences and experience level
• Younger demographics are increasingly participating in kosher travel
• French programs are expanding their outreach to wider kosher communities
• Post-October 7th travel patterns show notable shifts in behavior and preferences

For more kosher travel resources, minyan information, restaurant guides, and mikvah locations, visit TotallyJewishTravel.com

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

Host Menachem interviews Gidon Katz, discussing the international kosher food industry and Israeli real estate.

## Guest Profile
**Gidon Katz** - Representative of IMP (International Marketing and Promotions), a family business founded in the 1980s.

## Key Discussion Points

### IMP and International Food Export
- Background on IMP (International Marketing and Promotions), founded by Katz's parents in the 1980s
- Focus on connecting Israeli-based clients with Jewish communities worldwide, particularly in US and Canada
- Specialized expertise in food industry exports
- Comparison of food export challenges versus other commodities

### Market Analysis and Operations
- Exploration of opportunities for Israeli products in global markets
- IMP's operational processes and business model
- Analysis of Charedi market dynamics in Israel and internationally
- Detailed comparison of kashrut systems in Israel versus America, including advantages and challenges

### Cultural and Educational Aspects
- Discussion of food culture differences between Israel and America
- Educational processes required for introducing Israeli products to American markets

### Current Market Conditions
- Impact of the ongoing war on Israeli food exports
- Growth trends in the Israeli food industry
- Current state of Israeli tourism market

### Real Estate Focus
- Gidon's involvement in real estate sales to American Jewish buyers
- Current trends in American Jewish investment in Israeli real estate
- Analysis of increasing property purchase trends


For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com 

In this enlightening episode, we dive into the world of kosher fast-casual dining with Benjamin Haimoff, the innovative entrepreneur behind Smash House Burger. From his beginnings in dairy restaurants to pioneering a new concept in kosher fast food, Benjamin shares his fascinating journey and insights into the evolving kosher restaurant industry.

## Episode Highlights

### The Smash Burger Revolution
Benjamin explains the unique technique behind smash burgers - a method that creates a perfectly caramelized crust while maintaining a juicy interior. He breaks down what makes a true smash burger different from traditional burger preparations and why this cooking style has gained such popularity.

### Building a Kosher Franchise
We explore the intricacies of developing a kosher franchise model, including:
- The unique challenges and opportunities in the kosher market
- Standardizing operations while maintaining strict kosher standards
- Training staff across different locations
- Managing supply chains for kosher ingredients

### From Dairy to Meat: An Entrepreneur's Journey
Benjamin shares his compelling transition from operating dairy restaurants to launching a meat-focused franchise, including:
- Lessons learned from his chalavi restaurant experience
- The decision to enter the burger market
- Adapting business strategies for different cuisine types

### Marketing Across Communities
The episode delves into the sophisticated marketing approach required for different locations, addressing:
- Tailoring messaging for various Jewish communities
- Engaging with local customs and preferences
- Building brand recognition across diverse markets
- Creating inclusive marketing that appeals to both kosher and non-kosher consumers

### Customer Education and Experience
Benjamin discusses the importance of educating customers about the smash burger concept, including:
- The unique cooking process
- Why timing and technique matter
- Training staff to explain the concept to new customers
- Creating an engaging dining experience

### The Smash House Burger Experience
The conversation concludes with insights into what makes dining at Smash House Burger special:
- The importance of fresh, quality ingredients
- Quick service without compromising on taste
- Family-friendly atmosphere
- Value proposition for kosher consumers

Stay tuned for next week's episode of Kosher Today, where we'll explore another fascinating aspect of the kosher food industry.

For Menachem Lubinsky and Lubicom Marketing and Business Consulting

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This show was Produced and edited by thepodwaves.com 

In this episode of Kosher Today, Menachem sits down with the inspiring Tanya Rosen, the powerhouse behind Nutrition By Tanya. Tanya shares her incredible journey—from aspiring lawyer to becoming a leading expert in nutrition, with centers helping thousands achieve their health and weight loss goals.

Together, they dive into:

• Tanya's personal story and what drove her to pivot from law to nutrition.
• The rise of health and wellness trends in the Jewish world.
• Misconceptions about weight loss and Tanya's no-nonsense approach to sustainable change.
• Practical tips for navigating a healthier lifestyle while staying connected to Jewish traditions.

Whether you're looking for motivation to kickstart your health journey or want to understand the latest nutrition trends, this episode is packed with insight and inspiration!

Tune in now and learn how Tanya’s approach can work for you.


For Menachem Lubinsky and Lubicom Marketing and Business Consulting

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This show was Produced and edited by thepodwaves.com 

Rabbi Sholem Fishbane is a prominent figure in the kosher certification world, serving as the Director of Kashrus for the Chicago Rabbinical Council (cRc) and the Executive Director of the Associated Kashrus Organizations (AKO). With an impressive educational background from Telshe Yeshiva in Chicago and Yeshivas Mir in Jerusalem, Rabbi Fishbane brings extensive knowledge and experience to the discussion.


#### The Origin of AKO
- Explore the fascinating story behind the founding of the Associated Kashrus Organizations (AKO)
- Insights into how this umbrella group of major kosher-certifying agencies came to be

#### AKO's Mission and Work
- Detailed overview of the organization's crucial role in kosher certification
- How AKO supports and coordinates between different kosher certifying agencies

#### Developments in the Kosher World
- A deep dive into the remarkable advancements in kosher certification
- The evolution of kosher standards and practices over the years

#### Mashgiach Professionals
- Discussion on the highly qualified kosher supervisors (mashgichim) entering the field
- The rigorous training and expertise required in modern kosher certification

#### Technology and Kosher Certification
- Exploration of technology's impact on kosher supervision
- Practical applications of artificial intelligence in kosher certification
- How technological innovations are transforming kosher oversight

#### Challenges in the Kosher World
- Insights into the current challenges facing kosher certification
- Strategies for addressing complex kosher compliance issues

#### Personal Journey
- Rabbi Fishbane shares his personal motivations for entering the kosher certification field
- Personal experiences and insights from his career

#### Practical Kosher Dining Advice
- Kosher considerations when purchasing coffee from different chains (Starbucks vs. Dunkin')
- Important guidance for dining out while maintaining kosher standards

### Memorable Quotes
(Specific quotes from the episode to be added after recording)

### Recommended Resources
- Chicago Rabbinical Council (cRc) website
- Associated Kashrus Organizations (AKO) resources

### Connect with the Guest
- Learn more about Rabbi Sholem Fishbane's work
- Follow AKO and cRc for latest kosher certification updates


For Menachem Lubinsky and Lubicom Marketing and Business Consulting

Call 718.854.4450 or e-mail [email protected]

This show was Produced and edited by thepodwaves.com