[VIDEO] Stewarding the Genuine Culture | Our Growing Restaurant Group’s Fall Job Fair is Today!

It’s that time again! We are excited to announce our fall job fair, which will take place TODAY, Thursday, October 12 from 10 a.m. to 4 p.m. at our corporate headquarters, 3936 North Miami Avenue on the second floor (above Harry’s Pizzeria in the Miami Design District!)

Michael’s philosophy is simple, and it permeates every aspect of our business as stewarded by our people. Genuine is a thoughtful approach — not just making food that tastes great from quality ingredients, but a tireless, it-can-always-be-better attention to detail in every aspect of the dining experience.  We are laser focused on growing the company with great people who have a passion and desire to contribute to this Genuine Culture, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates to find the right fit! We are looking for dependable, reliable and professional staff members with great attitudes and personalities to join the team and help us be better at what we do. If this sounds like you and you’re inspired and motivated by a dynamic environment, apply in person with your resume.

The fair will recruit for all front and back of house positions including restaurant manager, bartender, reservationist, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink (fresh, simple, pure), ella (light and airy café), Amara at Paraiso (coming soon!) and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Aventura in November, in addition to its current three locations (Miami Design District, Coconut Grove and Kendall/Pinecrest in Downtown Dadeland). Join team Michael Schwartz!

Harry’s Pizzeria® Opens in Downtown Dadeland Thursday, May 18 Introducing Online Ordering & Marra Forni Pizza Oven

A new restaurant calls for new THIS. Meet Banana Nutella Panini.

On Thursday, Harry’s Pizzeria® will open its third South Florida restaurant, located at 8975 SW 72nd Place at the corner of SW 90th Street in the heart of Downtown Dadeland, an emerging culinary destination at the fulcrum of the communities of Pinecrest and Kendall. With complimentary garage parking and the addition of online ordering at harryspizzeria.com for takeout and delivery, James Beard Award-winning chef/owner Michael Schwartz’s neighborhood American pizzeria now offers more ways than ever to access better pizza and a genuine experience the whole family can build a meal around.

Still some finishing touches to go, but the space is looking banging.

Harry’s Pizzeria Downtown Dadeland was built to thoughtfully, optimally serve longtime fans and a new community in a few key ways that enhance the experience of better pizza. With its third restaurant, the brand rolls out Online Ordering on Thursday across all Harry’s Pizzeria locations at harryspizzeria.com. Guests can select their location and place orders for takeout on its own user-friendly menu dashboard. As the design of future restaurant spaces evolve to function more efficiently for both dine-in and take out orders, the new restaurant features an accessible takeout counter in concert with the flow of guests and staff in the dining room. Harry’s Pizzeria also works with partners including UberEATS, Amazon Restaurants and DoorDash for delivery, which will be introduced at the Downtown Dadeland location a couple of weeks after opening.

“We are so excited to connect with a new community to the south excited about gathering around great food, which is exactly what Harry’s is all about,” says Schwartz. “We love that we can add better pizza into the mix and look forward to welcoming guests into our new home with genuine hospitality!”

Dadeland opening food.

Dadeland opening beverage.

In an effort to always improve upon the quality and consistency of our pizza (the heart and soul of what we do), Schwartz and The Genuine Hospitality Group executive chef Bradley Herron selected a Marra Forni Rotator Oven for the new kitchen, making a trip to work with it where it is built right outside of Washington, D.C. With a rotating deck made of pure cut Italian stone to retain and conduct consistent heat, the oven cooks evenly and quickly. While also serving as an active and beautiful focal point for the main dining room in the open oven station, the new hearth is calibrated specifically for the chef’s unique dough recipe. The core menu including Snacks, Salads, Daily Entrées, 11 Quick-Fired Pizzas with the option of gluten-free crust, and Dessert are along for the ride with great local brands including Panther Coffee and JoJo Tea. A daily pie and soup special, as well as wine and beer selection – including one rotating local craft tap – will be unique to the new location. Before rolling out Harry’s-wide, Schwartz adds a Banana-Nutella Panini to the Downtown Dadeland dessert line up, spawned from a longtime favorite from his flagship Michael’s Genuine® Food & Drink and eponymous cookbook. Fans can now give the gift of better pizza with electronic gift cards, available for purchase at harryspizzeria.com, simply click “[NEW] E-Gift Cards” to choose your denomination and send through email or phone.

“Opening in Downtown Dadeland is not only exciting in enabling us to reach more people with the better pizza they crave, but it’s a milestone for our Company as well as we embark on a multi-year expansion project,” says Sunil Bhatt, CEO Harry’s Holdings, LLC. “Starting that process with multiple South Florida locations will provide us with the foundation we need as we move north in Florida, in to Georgia and beyond over the coming years”.

Downtown Dadeland offers complimentary garage parking for Harry’s guests through a validated ticket when the check is presented, as well as street parking – not to mention its central location is the perfect stroll or bike ride for locals to the neighborhood.  Seating 38 inside at tables and banquettes in the main dining room, 8 at the counter, and 40 outside with water bowls for pets, there will be plenty of room for a great meal. One flat panel TV will of course be in for game day as favorite snacks like Polenta Fries and Wood Oven Roasted Wings with agrodolce and rosemary crema fly around the dining room. Michael’s Genuine alums Kitchen Milton Vega, Kitchen Manager and GM Paolo Bazzani are leading the front and back of house teams comprised of both newcomers and Harry’s veterans from Coconut Grove and the Miami Design District.

Harry’s Pizzeria Downtown Dadeland is located at 8975 SW 72nd Place, Kendall, FL 33156 at the corner of SW 90th Street in the heart of Downtown Dadeland launches with a 3-6 p.m. weekday Happy Hour and will be open daily serving lunch and dinner for dine in, take out and delivery, Sunday to Thursday 11:30 a.m. to 11 p.m., Friday and Saturday until 12 a.m. – no reservations, walk-ins welcome. Call 786-540-5970 or email downtowndadeland@harryspizzeria.com. Follow the new location and join the conversation at the hashtag #HPDowntownD, where daily specials and news from the @harryspizzeria handle on Instagram are sorted. Visit the harryspizzeria.com to order online, access full menus and social media and more across all locations, including the gift of better pizza with electronic gift cards.

Harry’s Pizzeria is Michael Schwartz’s neighborhood American pizzeria first opened in 2011, a hip, casual joint for people who love pizza, but who also crave and gather around innovative, genuine cooking. Pies feature fresh, chef-curated toppings and a tender, quick-fired crust with integrity. At the table, the Harry’s experience is complete with warm service and a wholesome menu to make a meal, including snacks, colorful salads, daily entrée specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music. To make a new house a home, its “Chef Pop-Up Series” has welcomed America’s most acclaimed chefs into its Miami Design District kitchen, effectively cementing Harry’s Pizzeria as a fixture in Miami’s dining community known for both its consistency and energetic approach to the restaurant experience. Bright and airy, with street-facing floor to ceiling windows draped in blinds, the restaurant basks under the golden glow of gelled industrial florescent lamps and features a modern rustic interior of woods, leather, rattan, white marble, and metal. The bathroom blackboard is for guests to get creative. For more information, visit harryspizzeria.com.

Now Scheduling Interviews The Genuine Hospitality Group Job Fair | Spring 2017 Edition

It’s that time again!  We are excited to announce our spring job fair, which will take place this coming Thursday, March 23 from 10 a.m. to 4 p.m. at our corporate headquarters, 3936 North Miami Avenue on the second floor (above Harry’s Pizzeria in the Miami Design District!)  We are now booking interviews in advance – send your resume to careers@thegenuinehospitalitygroup.com to schedule prior to Thursday.

We are laser focused on growing the company with great people, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates.  It’s all about finding the right fit.

We are looking for dependable, reliable, passionate and professional staff members with great attitudes and personalities to join the team! If you are committed to delivering an exceptional dining experience and enjoy working in a dynamic environment, apply in person with your resume.

The fair will recruit for all front and back of house positions including restaurant manager, bartender, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink (fresh, simple, pure), Cypress Tavern (American Grill & Cocktail Bar), ella (light and airy café), and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Downtown Dadeland (Kendall/Pinecrest) in early summer, in addition to its current two locations (Miami Design District and Coconut Grove).  Join team Michael Schwartz!

The Peak of Seasoned: Commissary Goals

There’re a lot to be said for writing things down. Releasing your desired reality out into the universe, having them in type — or in my case script — there to remind you.  To look at every so often, sometimes more than others.  And to be astonished one day that it’s time to make new ones because what you’ve set out to accomplish is now, seemingly suddenly, real.  Growth is a thing you commit to and when you do, something magical happens where what was so unknown becomes the most familiar thing in the world.

img_8973We set goals here at The Genuine Hospitality Group.  Our people do and so does our company.  It’s hard to imagine that the idea seemed foreign just a year and a half ago.  Now at the start of the year, it’s not just goals for our business, I set personal ones, too.  Even hashtag them.

“It’s unfolding like an onion,” says Michael.  He’s speaking about our new commissary kitchen, but I know it’s a metaphor for what’s happening now writ large.  What unfurls when something is set into motion.  “So many exciting opportunities will come from this project.”

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Strawberries in the fields at Knaus Berry Farms. We want them all.

We got into the large space a month ago, and executive chef Bradley Herron will tell you we’ve already grown out of it.  It’s not hard to imagine, I found visiting last Wednesday with MJ Garcia who is exploring “the savory side of life”, captaining the project at ground zero.  But for Bradley, our MGFD pastry chef was just the right person for the job.

“Brad stitched me for the part,” MJ explains.  “I’m learning how to administer and organize my time, figuring out how the proteins work, how to utilize the space properly.”

The journey began around summer’s end, and the understanding that there was opportunity to build out Michael Schwartz Events and our catering capability quickly became the realization that we could centralize production for our restaurants, capitalize on product at the peak of season and get as much of it and out of it as possible.  For Brad and Michael this has opened up the potential to rethink how we do things, the possibilities for ingredients and sourcing, the development of people at this facility and at the restaurants that comes with increased efficiency.  Imagine the doors this opens for creativity.

“Michael connected with Margie from Bee Heaven Farm and hashed a plan with the chefs,” MJ explains.  “We bring in whatever she has leftover from the weekend market and in abundance.  We take as much as we can and get to work preserving, dehydrating, processing things fresh, incorporating it into sauces, veal stock.”

After a space was identified and lease signed, Brad along with culinary assistant Megan Hess just started showing MJ the savory ropes. Recipes were dialed in, and once the space was delivered and equipment online thanks to heavy lifting from TGHG VP of Development Patrick Brown, programmed into a combioven which MJ swears could basically take care of her child.

“I put the eggs for the mayo in there, right in the crate. There is no movement, no breakage.  And the time it saves!  Brad built this operation for efficiency. Everything is big enough to climb into.”

Coffee is the first item on the check list in any kitchen Brad and Michael are running.

Good coffee is the first item on the check list in any kitchen Brad and Michael are running.

“You don’t have service so you have time to pay attention to details and make sure product comes out the same way every time,” MJ continues.  “We have a unique opportunity to basically work without the million variables at odds in a busy restaurant. The time pressure now is different. It’s scheduling and planning, forecasting the needs of the restaurants.”

She’ll say she’s slowly taking on more production, that she was terrified the first week getting into the space.  But as an outsider to this process observing it for the first time, the progress they’ve made since the fear of January 2 is nothing short of astounding.  In one month MJ has gone from fish out of water to conservatively comfortable, owning the first (and longest) cooking stages of the prep for proteins and so much more that she’s already hiring more staff to handle it all.

Combimagic: 3 cases of octopus -- a week's worth of octopus in one day that MGFD will then take an wood oven roast or add to its daily pasta set up. We control temperature, humidity and pressure -- basically every element of the cooking process.

Combioven magic, no joke.  This rig has been programmed to cook 3 cases of octopus in one day — that’s a week’s worth for MGFD which it will wood oven roast or add to the daily pasta set up. We can control temperature, humidity and pressure — basically every element of the cooking process.

“When they order I have to be ready,” MJ says of the constant communication with the restaurants as the process synchronizes. “Most of this is lead time stuff so by nature it requires forecasting. 8-10 hours of cooking overnight for most of the proteins like the pork belly, pastrami, short rib, pig ears… The bacon is just rubbed but I’m smoking it here so again, that’s a process that takes time.  I’m still building up a base pantry and learning our pars but then again they’re going to change as we continue to develop new catering offerings.  We are creating a pattern of what we need, don’t need, one thing at a time as I get my feet on the ground and understand the rhythm of things.  We want to train and do things in the right way.”

Brad is guiding MJ through planning based on restaurant sales and previous orders, as well as weekly forecasts of covers.  Then there’s the innovation that happens when the tail can wag the dog, maybe anticipate what the restaurants might not even know they need.  Sometimes she’ll work special projects for Cypress Tavern if Max requests, like duck confit. She’s caramelizing the onions and slicing the chips for MGFD’s dip, cutting and crisping potatoes for fries and cabbage for the pastrami, building ella’s grilled cheese sandwiches for the griddle.  The list goes on and will continue to grow when she takes on something familiar next month — pastry production with assistant Alex Sarria.

“I go every morning to check on the girls,” MJ says. “And then I surprise drop in and taste twice a week with the night crew.”

 

For Michael it’s not just about capitalizing on bumper crops for pricing and quality, it’s about investing in our people.  That’s the thing about goals.  By design they need to be measurable and achievable and to make them so, you time stamp and list who’s on the journey with you.  Because you can’t do it alone, ever.  We like to say we know more what we don’t want than what we do.  And that’s perfectly fine too.   Many thanks to TGHG Managing Partner and Harry’s Holdings CEO Sunil Bhatt for teaching us about goals.  Onward and upward.

[VIDEO] A 2016 Holiday Message of Genuine Merriment

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That’s because we hit pause (and PLAY!) to celebrate our people and thank our extended family for joining us in the memory making that was 2016. Enjoy these familiar faces and relish the genuine merriment that virtual yearbook maker Jessica Anderson has prepared for us with steadfast and thoughtful plentitude.

Best wishes for a happy, healthy and yummy holiday from all of us at Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Cypress Tavern, ella, Michael Schwartz Events and The Genuine Hospitality Group.

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