Over 12,000 bodegas, often known as little corner stores, may be found across the five boroughs of New York City. These shops are a vital component of the city’s urban scene because of their well-regarded handy location, long business hours, and extensive product selection. Who owns these shops, and how much do they earn?
In New York City, immigrants, mainly those from Latin America, South Asia, and the Middle East, own the vast majority of the city’s bodegas. With few resources but great drive, these businesspeople frequently use bodegas as a launchpad for their own ventures. Many bodega owners put in long hours, frequently seven days a week, to maintain their businesses and provide for their family.
The amount of money that bodegas make in terms of profits can vary greatly based on the location, size, and product selection. While some bodegas are modest mom-and-pop establishments that focus on basic foodstuffs and snacks, others are larger establishments that stock a wider variety of goods, including anything from beer and cigarettes to fresh food and cooked delicacies. The average New York City bodega makes roughly $372,000 in revenue annually, with a net profit of about $39,000, according to a report by the city’s Department of Small Business Services.
The sandwich, which is available in a wide variety of forms and permutations, is one of the most well-liked dishes sold in bodegas. There are four basic varieties of sandwiches, according to the National Restaurant Association: grilled, open-faced, hot, and cold. Cold sandwiches, like the traditional ham and cheese, are often made with deli meats and cheeses and are typically served cold. Sandwiches that are served hot and may feature grilled meats and vegetables include the Philly cheesesteak. On one slice of bread, open-faced sandwiches are typically topped with spreads and garnishes. Like the panini, grilled sandwiches are created by grilling the bread and filling simultaneously.
The hero sandwich, often referred to as a sub, grinder, or hoagie depending on the region, is one of the most well-liked sandwich varieties in New York City. A long roll often stuffed with meats, cheeses, and vegetables makes up a hero sandwich, which is frequently topped with oil & vinegar or other condiments. Torpedo, wedge, and po’ boy are among other common names for the hero sandwich.
The last tool is a sandwich spatula, which is used to uniformly distribute condiments and other toppings on a sandwich. Its flat, wide blade is intended to make scooping and spreading food simple. It is often constructed of plastic or metal. Bodegas and other sandwich establishments frequently utilize sandwich spatulas to swiftly and effectively construct sandwiches for customers.
If you have experience working in a deli or bodega, you can list your duties and job responsibilities there. You can share your expertise in cleaning, food preparation, inventory management, and customer service. Additionally, you might emphasize your capacity for rapid-fire work and your familiarity with a variety of foods and drinks. You could also wish to mention any training or credentials you have that are pertinent, like food handling or safety certifications.
A deli clerk is a person who works in a deli or delicatessen and is typically in charge of serving customers, making meals, and keeping the workplace tidy and organized.