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= Hale and Hearty = Hale and Hearty Soups is a restaurant chain in New York City that was founded in 1990 by siblings Andrew Schnipper and Jonathan Schnipper on the Upper East Side. The company focused on catering and healthy lunch foods, and according to Jonathan Schnipper, the customers’ increase in demand for soup has devoted Hale and Hearty predominantly to liquid lunch. This article will outline the history of the company, its changing Chief Executive Officers, its products and services, the process of making the soups, and the locations.

Hale and Hearty
Hale and Hearty Soups was founded by brothers Andrew and Jonathan Schnipper, with the goal of bringing high quality comfort food to busy individuals, and describing their food as ‘robust, wholesome, and promoting wellness, body and soul’. Hale and Hearty specializes mainly in soups, but also sandwiches and salads.

Andrew and Jonathan Schnipper
The Schnipper siblings are the founders of Hale and Hearty and are the Chief Executive Officers of the company from 1995 to 2006. According to Andrew Schnipper’s LinkedIn profile, he graduated from Tufts University in 1989. As Hale and Hearty continued their business after Andrew and Jonathan resigned, the Schnipper siblings founded a company named Schnipper’s. According to Schnipper’s official website, the siblings often disagree with each other on a lot of things, except for food. Furthermore, they also revealed that the inspiration behind their passion for cooking and eating was their mother’s Saturday sloppy Joes.

Schnipper’s
Similarly, Schnipper’s is also a restaurant chain, but specializes in old-fashioned American food, specifically burgers, mac and cheese, sandwiches, chicken fingers, soggy fries and salads. Furthermore, according to its official website, Schnipper’s also sells hotdogs, tacos and shakes. The official website also revealed that Jonathan initially wanted the restaurant to focus solely on burgers while Andrew wanted more variety on the menu, but they finally decided that the menu should consist of the array of foods that they enjoy eating.

George Motz, a filmmaker, writer and hamburger expert, was invited by the Schnipper siblings to try their food, specifically the burgers. After trying the restaurant’s bacon cheeseburger, green chile cheeseburger and hickory bacon blue burger, George then wrote an article in ‘Hamburger America’ on his experience visiting the restaurant. According to George, it is obvious that the burgers made in Schnipper’s were carefully made, with tons of research done. It was later revealed that Andrew and Jonathan Schnipper did spend months visiting different parts in America to try different burgers and do research on them. Thus, George has concluded his opinion on his experience by stating that he guiltily enjoyed the food in Schnipper’s

1990
Hale and Hearty was founded by the Schnipper siblings and the location of the first store is in Lexington Avenue, particularizing in serving healthy food for lunch and catering, including soups.

1995
Andrew and Jonathan Schnipper bought Hale and Hearty back after briefly selling it, and decided to make Hale and Hearty specialize just in sippable lunch meals, and according to The New York Times, each 8 oz. soup costed $1.95 at the time.

The 'Seinfeld' Episode
According to Jonathan Schnipper, an episode of an American sitcom called ‘Seinfeld’ contributes to the increase in the demand of soup in New York City. ‘Seinfeld’ was created by Larry David and Jerry Seinfeld, and the show was set mainly in an apartment block in the Upper West Side of Manhattan. The episode that contributed to the significant increase in soup demand is called ‘The Soup Nazi’, which is the 116th episode of the show, aired in November 2, 1995. The episode is about an owner of a soup stand who is obsessed and strict about the ordering procedure of his customers, but customers still line up down the block for his soup anyway because of how delicious his soup was.

“It just brought a ton of soup interest in Manhattan.” –Jonathan Schnipper.

1996
The demand for soup in New York has grown significantly, and serving soup at the original store was no longer possible due to the increasing demand. Thus, it has been decided that the business will be transferred to Chelsea Market, where huge kettles of soup were produced daily to feed individuals in uptown and downtown Manhattan and Brooklyn.

2002
Hale and Hearty grew continuously. The increase in production to food service in cafes, cafeterias and food retailers has reached beyond the New York shops.

2006
The Schnipper siblings sold Hale and Hearty, having Andy Taylor as replacement for CEO and Bruce Rogers as the head chef.

Head Chef Bruce Rogers
Bruce Rogers is the executive chef at Hale and Hearty and he has created over 150 recipes in his 9 years working in the company. He manifested his passion for making soup at a young age and he started cooking in various restaurants in New York at the age of 16. Furthermore, Bruce Rogers was taken in by a French chef named Henry DuBoise, leading to him working under Jean Claude Nedelec and Michael Ayoub and at last as Executive Chef of financier Saul Steinberg's Reliance Group.

Bruce Rogers has cooked for celebrities over the years, including The Rolling Stones, Willie Nelson, Princess Diana and Dom Delouise. Furthermore, he has also cooked for Presidents Richard Nixon, Gerald Ford, Jimmy Carter, Ronald Reagan, George H. W. Bush, and Bill Clinton.

2008
Due to the significant demand of soup and the desire to maximize the freshness of the soups, production was moved to a 20,000-square-foot Bushwick commissary kitchen, leaving just the corporate offices in Chelsea Market.

2012
In the month of February, Hale and Hearty partnered with City Harvest to give customers an opportunity to fight hunger for the less privileged. City Harvest is a food rescue organization founded by Helen verDuin Palit that started its food rescue movement in 1982. The movement was inspired by the large amounts of excess food in New York City while a lot of individuals are facing the struggle of feeding themselves and their families. Thus, City Harvest came up with a mission statement, stating that they would end hunger in New York City through food rescue and distribution.

Hale and Hearty and City Harvest started a campaign called ‘Donate Your Bean & Green’ which encourages customers of all Hale and Hearty locations to donate their Bean and Green loyalty cards that are fully stamped to City Harvest instead of redeeming them for free soup or salad. For each fully stamped loyalty card, 12 ounces of soup were donated to City Harvest and in the end of the program, Hale and Hearty aims to donate more than 33,000 ounces of soup to City Harvest in hopes of helping the less privileged as much as possible.

Purveyors

 * Mike’s Hot Honey
 * Rowdydow BBQ
 * Yancey’s Fancy New York Artisan    Cheese
 * TOM CAT Bakery
 * Esposito Finest Quality Sausage
 * Greenpoint Trading Co.
 * SaturFarms Natural, buon Italia
 * Phillips
 * Balford
 * PHILLIPS Gourmet Mushrooms
 * Atlantic Capes Fisheries Inc.

Simon Jacobs
Simon Jacobs is the current CEO of Hale and Hearty. According to his LinkedIn profile, he graduated from the University of Oxford with a Bachelor’s degree of Economics and Philosophy. Simon Jacobs then graduated from Columbia University with a Master’s Degree of Accounting, Business Administration, Finance and Marketing.

Healthy Food
Hale and Hearty focuses on making healthy food for busy customers in New York City. They try to make their products suitable for everyone by making several recipes that are gluten free, dairy free, low in fat, vegetarian and vegan. Hale and Hearty also included the nutrition information of each and every product of the menu in the official website for individuals to view.

Melissa Kravitz, who is from amNewYork, took an exclusive tour into the Bushwick commissary and revealed that every morning the commissary would have a USDA (U.S. Department of Agriculture) inspection to ensure that all the products are up to code. The prep kitchen of the Bushwick commissary includes a room for raw meat storage, another room for storage of frozen vegetables, the pantry which stores the dried ingredients such as seasoning and spices used for the soups. Furthermore, it has been revealed that their vegetables are sourced from local producers and farms in Long Island, and everything in the kitchen is processed by hand to ensure freshness in the products. According to Kravitz, almost the whole commissary is refrigerated, and it often gets so frigid that the workers stay together in a bundle while working to maintain their body heat. She also stated that the potatoes are peeled using diamond sandpaper, and machinery was used to dice the vegetables such as potatoes and carrots. The prep room also includes a stove to help workers test smaller five gallon recipes.

After visiting the prep kitchen of the commissary, Kravitz visited the soup room, where they roast the meat and vegetables, and make the stock. The stock consists of chicken backs and necks that are free from antibiotics, and the commissary goes through approximately 7000 pounds of chicken bones, 6000 kilograms of onions and 5000 kilograms of each carrots and celery daily to make the stock. The commissary makes approximately 7000 tons of 25 different types of soup daily, and the largest kettle being used can hold up to 500 gallons of soup. After the soup is cooked, it is packed in bags that passes through X-ray to ensure that the amount of soup in each bag is consistent and that there are no foreign and dangerous objects in the soup. The bags of soup are then cooled in an ice bath that helps maintain the flavor of the soups, and then shipped to Hale and Hearty restaurants all over.

Express Catering
Hale and Hearty provides express catering in its official website, where customers can use the dropdown in the website to select a location and the menu of the selected location will be shown. After taking a look at the menu, customers can click 'ORDER' after deciding the items in the menu and they can put their address and the date and time they want their food to be catered.

Premium Catering
Hale and Hearty also provides a premium catering service which has more items on the menu. Breakfast is also available via premium catering. Customers are to place their orders a day before via online or phone call, though Hale and Hearty also accepts last minute orders. This catering method provides flavouring condiments, utensils, place settings, reusable serving trays, and stainless steel tureens for the soup and oatmeal.

Locations
Ever since it was founded approximately 24 years ago, Hale and Hearty has expanded its store locations to 34 stores in Manhattan, Brooklyn, Boston and Long Island.

Manhattan

 * Chelsea Market, 75 9th Avenue (Phone: 212-255-2433)
 * 35th & 7th, 462 7th Avenue (Phone: 212-971-0605)
 * Maiden Lane, 110 Maiden Ln (Phone: 212-480-3854)
 * Broad Street, 55 Broad St (Phone: 646-590-3588)
 * 39th & Broadway, 1410 Broadway (Phone: 212-354-1199)
 * 21st & 6th, 655 6th Avenue (Phone: 212-792-9922)
 * Fulton Street, 111 Fulton St (Phone: 646-454-0052)
 * Hudson Street, 350 Hudson St (Phone: 212-776-1780)
 * 33rd & Madison, 177 Madison Avenue (Phone: 646-692-8262)
 * 56th & 6th, 55 W 56th St (Phone: 212-245-9200)
 * 42nd & 6th, 55 W 56th St (Phone: 212-575-9090)
 * 54th & Lexington, 630 Lexington Avenue (Phone: 212-371-1330)
 * 45th & Lexington, 466 Lexington Avenue (Phone: 646-580-1900)
 * Rockefeller Plaza, 30 Rockefeller Plaza, (Phone: 212-265-2117)
 * Grand Central Terminal, 55 Grand Central Terminal (Phone: 212-983-2845)
 * 49th & 7th, 745 7th Avenue (Phone: 212-221-9666)
 * 55th & 8th, 927 8th Avenue (Phone: 212-247-8200)
 * 40th & Madison, 286 Madison Avenue (Phone: 212-683-2222)
 * 40th & Lexington, 369 Lexington Avenue (Phone: 212-599-7220)

Brooklyn

 * Metrotech Center, 2 MetroTech Center (Phone: 347-889-5258)

Boston

 * Franklin Street, 185 Franklin Street (Phone: 617-330-1900)

Long Island

 * Carle Place, 207 Glen Cove Rd (Phone: 516-535-1000)