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Jay Post
Owner
Happy Hostess
March 22, 2016
hh1
The average personal history is likely to include some kind of food establishment that is inextricably linked with one's taste, memory and culture. How often is that establishment a market, a grocery, a deli or a prepared foods counter? The Happy Hostess in Rockville Centre, Long Island, is just that type of place. Don't miss their opening on GFJ for a new owner to continue a legacy of great food and customer service.

 

When did you know that you wanted to work in food? 

Food has always been in my family. My father started the Happy Hostess in 1945, the year I was born, and I have grown up with the store. From a young age I helped my father with cooking and catering, and I began managing the business in the late 60s. Bringing joy to my customers lives, many of whom have eaten my food for decades, has given me the passion to grow the business over the past 52 years. As I ready to retire, I am looking for the right person to take Happy Hostess into it's second century. As the children and grandchildren of my family's customers continue to enjoy the store, I feel a responsibility to continue providing top quality delicious food that Happy Hostess is well known for on Long Island.

How did you get your current good food job? 

I was born into the Happy Hostess. It has been my life's work. The store has provided for my family over 50 years and it will provide the same for the next owner. I am proud of all we have accomplished over 5 decades and look forward to transitioning the business to its next owner.

How did your previous work or life experience prepare you for a good food job?

Growing up, I worked in the store and learned the business. I have always been a creative type and took several classes in interior design. This has informed my catering style and food choices. I have always been a people person and this work has allowed me to interact with customers on a daily basis.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? 

The greatest obstacle has been the changing consumer. We have been able to innovate by offering healthier options, vegetarian options, low carb and gluten free choices. We have always maintained the highest quality, while changing to meet the needs of our loyal customers. I never thought about calling it quits. The legacy of Happy Hostess was too important to me and my family. We made it through all the ups and downs and continue to provide top notch catering and prepared food to our customers.

Name one positive thing that a former employer taught you that you continue to appreciate?

I learned about customers from my father, Ben Post, who opened the store in 1945. He always greeted customers with a smile and was light hearted. He made people want to come back. People continued to ask for him many years after he had passed, which was a testament to his personality and mentality.

What can you identify as the greatest opportunities in food right now? 

Happy Hostess is a household name on Long Island. An innovative chef/proprietor that can add new products to our list of favorites would excel on Long Island. People are looking for clean, responsibly grown and organic products. We have always made an effort to do the best for our customers. If a new owner could find a good combination of our classics with new products, they will be a hit.

If you could be compensated for your work with something other than money, what would it be? 

The loyalty of my customers. We have catered to generations of Long Islanders. Customers remember their grandparents and great grandparents eating our food. They keep coming back and that is a testament to doing the right thing, consistently, over 70 years.

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