Zing in the News

Credit Union Times, November 11, 2011
ZingTrain – From Reubens to Credit Unions
Businesses in every field come to us to learn about our approach to service. In this article, ZingTrain managing partner Maggie Bayless discusses the service recipes that have made us successful.

Serious Eats, October 24, 2011
Ask Mario Batali Anything!
He loves Zingerman’s & American Spoon Fruit!

Wall Street Journal, September 10, 2011
Pack a Gourmet Lunch Box
Check out James Beard Award-winning Chef Alex Young from Zingerman’s Roadhouse in this Wall Street Journal article. The story features what “Three Top Chefs” pack in their kids’ lunchboxes!

The Globe and Mail, July 13, 2011
Show the love to get the love from customers
Zingerman’s is called out as a shining example of how to build customer relationships and develop customer loyalty.

Chicago Tribune, July 13, 2011
Food road trip to Detroit
Zingerman’s Roadhouse is listed as one of the top 10 culinary attractions that might inspire a road trip to the Motor City.

USA Today, June 2011
Chewing the fat at a bacon festival
Zingerman’s Bacon Fest is drawing all kinds of press alerts, why wouldn’t it, I mean, it’s ALL ABOUT BACON! USA Today has added some information about the growingly famous event this summer.

Chicago Tribune, June 21, 2011
Actor Loves New Zealand, Cook Islands
Christopher Gorham, a California-based actor is shooting the second season of the spy series “Covert Affairs,” which airs on the USA Network and he has a few favorite places outside of the Golden State he loves to visit and one of them is Ann Arbor. Gorham highly recommends Ann Arbor for a few reasons and on of them is Zingerman’s Deli for their amazing Reuben Sandwich as well as their chocolate cake. He even admits that Zingerman’s chocolate cake is the best he’s ever eaten! Awesome!

The Ann Arbor Chronicle, June 17, 2011
A2 Bacon
Ari reviews bacon from Herb Eckhouse and La Quercia in Iowa: “Having done a fair bit of research over the years while writing ‘Zingerman’s Guide to Better Bacon,’ I can tell you that a lot of the old sources list the Tamworths as hogs that were bred specifically to have their pork cured up into bacon. Herb told me pretty much what other sources have said as well – the belly meat from the Tamworth is supposed to be particularly tender. It’s also known for having a near-perfect balance of fat and lean, and its flavor gets particularly sweet during the maturing.”

New York Times, June 15, 2011
Connecting with Clients Through Through the Power of Tech
Zingerman’s used to use all of their customer documentation of Code Reds and Greens on paper but has now joined the world of technology. Maggie Bayless of Zingtrain goes on to explain that this has made it much easier to pin point a problem, where it stemmed and who it happened to. Especially around the holidays, having it all electronically helps to fix the problems quicker when they’re all located in the same place.

American Express Open Forum, May 31, 2011
Cardmember Profile: Zingerman’s
Ari is showcased in this interesting video. The video describes how the deli started, where they got the concept and the name and how it’s grown from a deli into all these different businesses under the Zingerman’s umbrella.

Fox Business, May 5, 2011
Businesses That Have Thrived in the Face of Adversity
It’s not news that from time to time the economy will throw us a curve ball and make it hard to survive, especially if you’re a small business owner. If you didn’t know, back in the early ’90’s the deli wasn’t doing so well; sales were flat, profitability was dipping and growth was limited. Ari and Paul had a few things to think about and failure wasn’t an option. With their strong will and perseverance they started their vision which would allow them to grow within Ann Arbor. It’s now 2010 and they have more than just the deli to call a business, there’s the creamery, bakehouse, coffee, candy and much more. I’d say Zingerman’s is worthy enough to be noticed for a small, thriving business with a great vision.

The Splendid Table, April 23, 2011
Episode April 23, 2011
About 20 minutes into the program, Lynn Rosetto Kaspar talks with Jan and Michael Stern about their hunt to find the country’s best rye bread for Saveur magazine — which they found, of course, made at Zingerman’s Bakehouse. The 2k loaf is described as “a joy to hold and heft.” Very cool.

NJ.com, March 18, 2011
Princeton merchants mind their manners
“Eye contact. A smile. A greeting. Maybe even some change for the parking meter” This town in the Princeton Borough is crediting their recent Zingerman’s training workshop for improvements in their customer service.

Saveur Magazine, April 2011
Bread Alone: In Search of the Best Rye Bread in America
Saveur Magazine searched high and low for a rye bread that would stand up to their pastrami and corned beef. To their surprise, they didn’t find that rye in NYC, they found it here in Ann Arbor at our very own Zingerman’s Deli! After finding this delicious rye that puts all the rest to shame, they proudly named Zingerman’s Jewish Rye, America’s very best rye! Whether it be the traditional Jewish, Caraway or decedent Onion rye; sink your teeth in!

Inc. Magazine, February 2011
Creating a Company Vision
Ari’s article on vision is generating a ton of excitement. If you haven’t already checked it out, here it is!

Gourmet Retailer, January 2011
The Zingerman’s Experience
A celebration of the ZCoB, complete with great pics! “Zingerman’s in Ann Arbor, Mich., will celebrate its 30th anniversary in 2012 with the completion of a much-anticipated expansion. Meanwhile, customers will continue to enjoy the ‘great food’ and ‘great service’ for which the Zingerman’s Community of Businesses is revered.”

National Public Radio, May 2008
Zingerman’s: Not Your Grandfather’s Deli
Zingerman’s Community of Businesses profiled on NPR’s Weekend Edition. Co-founder Ari Weinzweig talks about the vision.

Midwest Living Magazine, May 2008
Trips You’ll Talk About (pdf)
This article includes our four-day BAKE-cations from the BAKE! as one of the top 10 trips to take. “The program is a chocolate-dipped, cream-filled opportunity to learn from the best,” says MWL writer Hannah Agran after attending a BAKE-cation last summer. A definite must read.

Detroit Free Press, March 20, 2008
The hunt for metro Detroit’s best sandwich
Inspired by Esquire naming Lisa C’s Boisterous Brisket as one of the best sandwiches in the world, the Free Press does their own sandwich ranking for Metro Detroit.

Ann Arbor News, March 20, 2008
Ann Arbor’s field of 64
They bracketed 64 great things about Ann Arbor, just like the NCAA basketball tournament. Zingerman’s Delicatessen beat out all 63 competitors! From the Art Fair to Football Saturdays, we were labeled the champions.

Serious Eats, March 21, 2008
Southern Foodways Alliance Fundraiser at Zingerman’s Roadhouse
Nice mention of the Jews and Blues dinner on one of our favorite blogs! “Zingerman’s is devoted to finding (and making) the best foods in the world, and they’re kind enough to ship their treasures right to your door.”

The Fresh Loaf, January 21, 2008
Bread making classes in Michigan? Or the Midwest?
Read what folks are saying about BAKE! classes on this blog: “The real strength of Zingerman’s… Everyone there has a genuine passion about what they do and the quality of their products and ingredients and it comes across in their classes.”