To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.

 

 

Be well,

Jamie Schweid

– By Rev Ciancio
January 12, 2014

Burger_Maker_Hamburgers_Patties_Ground_Beef_9K2A3555

What makes the very best burger? That’s a question that will probably never be answered or at least agreed to by the masses. As one of the most iconic sandwiches in the world, the difference in opinions on toppings, cooking methods, blends and even where one should go to eat one, is a debate that fuels constant updating and innovation for burgers.

I was recently invited by Robin and Eric Gagnon to represent Schweid & Sons on a panel of burger experts that included Restaurateur George Frangos from Farm Burger and John Abdo, the President / CEO of My Burger  as we discussed this hot button topic on the We Sell Restaurants radio show.

You can listen to us debate grass vs. grain fed, the future of quick service restaurants and even whether cheese belongs on the top or bottom of the burger on the podcast:

 

About George Frangos:
george frangos farm burger
Restaurateur-partner George Frangos brought an immense amount of restaurant industry knowledge to the success of opening Farm Burger, having previously worked as a part of the Concentrics Hospitality Group management team and as owner/ operator of Victory 96 State Street in Portsmouth, NH. Through years spent at two of the nation’s first and finest locavore restaurants, Peter Hoffman’s Manhattan institution, Savoy, and Nora Poullon’s Restaurant Nora in Washington, D.C., Frangos developed a commitment to seasonality and sustainability.

About John Abdo:
john abdo my burger
John Abdo, 31, is the President/CEO of My Burger USA, Inc. He has been “Chief Burger Enthusiast” at My Burger since 2006, after taking over operations of his parents’ lunch-time burger joint upon graduating from the University of Notre Dame. Working to refine his family’s burger business model, he knew he had to start from the ground up and learn every angle of running the restaurant. After 5 years, it was time to expand the brand, and John opened the second My Burger restaurant in Minneapolis, MN in 2011, with the thought of capturing the Midwest better-burger market. Currently, he overseas all aspects of the small chain, and is looking towards building a formidable, sustainable and successful burger business in the Midwest US.

About We Sell Restaurants:
eric robin gagnon
This dynamic duo and husband and wife team are the country’s leading restaurant brokers. They are the founders of We Sell Restaurants, the nation’s largest restaurant brokerage firm. Restaurant brokers, authors, radio hosts, speakers and experts and franchisors, their book, Appetite for Acquisition was named Best of 2012 by Small Business Book Awards and has a five-star rating on Amazon.

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