By Stephen Young
By Stephen Young
By Stephen Young
By Jim Schutze
By Rachel Watts
By Lauren Drewes Daniels
It's a kosher war.
So far no one has thrown any treyf (Yiddish for non-kosher food), but the Albertson's on the southeast corner remodeled in mid-November and opened a kosher butcher shop, a kosher deli, and a kosher bakery. All would be fine except that the additions pit the grocery store in a direct battle for customers against The Kosher Link, a small family-owned butcher and deli that has operated across the street for some 17 years.
Since Albertson's launched the new sections on November 19, store managers say the enthusiastic response of Jewish customers has overwhelmed them. "I was surprised at the number of customers that are specifically looking for these goods," says Bernie Brennan, an assistant grocery manager,
But for Deborah Linksman, owner of The Kosher Link, Albertson's move has raised serious question about her business' survival.
"Yeah, the demand for kosher goods is getting bigger," says Linksman. "But is it getting big enough for two stores here? No. Is it frustrating? Yes."
Linksman says it's too early to tell how heavily her larger, corporate-owned neighbors' foray into the kosher business will hurt her own. But she expects Albertson's new competition will do some damage--sooner rather than later.
Already, Linksman says, Albertson's has tempted her onetime loyal customers with slashed prices, and she suspects the store is willing to suffer loss leaders. Over Thanksgiving, for instance, Albertson's offered kosher turkeys for 99 cents a pound, a price, Linksman says, her smaller operation could not match. (In general, kosher meats are $2 to $4 a pound more expensive than non-kosher cuts--largely because of the extensive rabbinical supervision required at every stage in the butchering process.)
"We're not trying to put anyone out of business," says Albertson's assistant store director Bill Ross.
For the Jewish community, the notion that a serious competition for their dollars could occur amid the sunburnt mallscape of Richardson, a part of the country long associated with Southern Baptists, reflects the tremendous growth in the Jewish population. Since the early '70s, the North Texas Jewish population has almost doubled to around 40,000, according to local Jewish groups.
That growth has spawned a new niche in the retail industry in Dallas. Albertson's is the third grocery store chain in Dallas in the past seven years to open kosher sections. Farther south in North Dallas, at the intersection of Forest Lane and Preston Road, another kosher battle has gone on for several years. The Minyards Food Store on the northeast corner opened a kosher bakery and deli three years ago. Four years before that, the Tom Thumb Food & Pharmacy Center on the southeast had started a kosher deli and grocery aisle with more than 1,000 items. Now, a company spokeswoman says, the Tom Thumb store plans to remodel next year, and she wouldn't rule out the possibility of an expanded kosher section.
The Vaad Hakashrus, a Dallas organization of families who keep or aspire to keep kosher kitchens, has been the nudging force behind many of the expansions. In the past 10 years, the Vaad Hakashrus has transformed from a club of a few Jewish families looking for kosher meats into a 400-member nonprofit consumer institution that employs two full-time rabbis who monitor and certify the kosher preparations at commercial establishments
Stores that hire Vaad rabbis David Shawel and Sholey Klein as consultants--and follow their strict rules--earn the right to use labels with the organization's symbol of approval--a small K inside a larger D. The K is for kosher and the D for Dallas. The markings are ones that the kosher cognoscenti can easily recognize.
Following the rabbis' rules is not easy. Kosher laws are strict, extensive, and not easily understood by the novice. Forbidden under kosher law is the consumption of pork or other animals with cloven hooves. Shellfish is also a no-no. Food prepared under kosher rules cannot touch any of this treyf. A worker at the kosher deli, for instance, cannot use one of the meat knives to cut the ham sandwich he brought in for lunch. The rules also bar the consumption at the same meal of milk and meat. In order to ensure that dairy and meat products don't commingle, a kosher kitchen must have separate sinks, plates, cookware, and flatware--one marked for meat, one for milk, and another for pareve--the Hebrew term for food products that can be consumed with either milk or meat meals because they contain neither.
Albertson's consulted heavily with the Vaad rabbis before opening their new sections. And, at the rabbis' prodding, Albertson's has tried to outkosher its competitors--both The Kosher Link, across the street, and the Minyards and Tom Thumb in North Dallas. The store has opened the only all-pareve bakery in town--and possibly the only one in a grocery store nationwide, Vaad rabbi Klein claims. At the store, all the donuts, muffins, and breads are made without butter, milk, or other animal fats. Hence, there is no risk that milk and meat will accidentally mix--always a threat in even a well-meaning kosher bakery that produces dairy and pareve goods.