Lots of people eat Kosher in Brooklyn. A predominantly Jewish area, a huge percentage of those people live according to their strict religious beliefs—so many, in fact, that a pizza restaurant found itself operating as one of the most popular neighborhood restaurants about a decade ago.
Known for their delicious Kosher pizza, Di Fara’s success is at least partially attributed to that old adage, “Location, location, location.” It doesn’t hurt that the Kosher pizza they turn out is fresh and tasty, and enjoyed by Jews and non-Jews alike.
After operating successfully for about 10 years, neighbors of this Kosher pizza joint realized they were missing out on some of the neighborhood’s business. That’s when the local Subway and Dunkin’ Donuts decided to go Kosher, too. This isn’t an easy transition. There are countless changes needed in order to become certified as a Kosher restaurant. Those changes go way beyond simply assuring Jews that milk products and meat products won’t be prepared or served on the same cookware. The investment—both monetary and in sweat equity—is extreme.
Still these businesses felt it was well worth the investment, and their feelings proved profitable. Even though the Kosher pizza joint turns out consistently good pizza, when people are in a hurry they can’t always wait behind a long line of pizza orders. The ability to order a Kosher sandwich proved timely and the option to get their coffee and donuts in a Kosher establishment opened yet another door for those eating Kosher.
Business owners in other neighborhoods should be mindful if a quality Kosher pizza joint moves in. When the pizzas start flying out of the ovens and into customers hands, it might be time to make some important changes. It will not only please locals who eat Kosher. It will no doubt improve nearby business’s bottom lines, too.