Appointments & Promotions

Palm Management Corporation Appoints Paul Sandler General Manager of The Palm Philadelphia Set for July Reopening

PHILADELPHIA, PA. April 26, 2017 - Palm Management Corporation has announced Paul Sandler, veteran Palm executive and beloved head of The Palm Atlantic City, as General Manager for its newly-remodeled Philadelphia location, which is set to reopen in July of 2017.

Sandler takes on his new role after spending 14 years at the helm of The Palm Atlantic City, where he oversaw all aspects of restaurant operations and its team of 45 employees. Hired as Assistant General Manager in 2005, and promoted to General Manager in 2006, he played a key role in the original design for the restaurant and was instrumental in building its wine program, which later earned him the title of Assistant National Director of Wines for all Palm Restaurants. Sandler’s superior wine acumen has lead The Palm Atlantic City to receiving the coveted Wine Spectator Award of Excellence for 12 consecutive years. Prior to joining the Palm family, Sandler had made a name for himself working for several other highly-respected restaurants in Atlantic City, including Trump's Castle Hotel and Casino, Cousin's Country House, Harrah’s Hotel Casino and The Showboat Casino Hotel. As a result, Sandler has become a treasured and friendly face for The Palm’s many frequent customers.

“I am looking forward to meeting all of The Palm’s past, current and future diners in Philadelphia and introducing them to our newly-remodeled restaurant and classic menu,” said Sandler". Though we may look a little different when we open in July, my top priority will be showing customers the same exemplary service and fine cuisine that has been a Palm tradition for the last 90 years.”

Taking the reins from Sandler as General Manager at The Palm Atlantic City will be current Assistant General Manager Anthony Romano, who will step into his new role at the restaurant starting this summer. Romano has spent nearly a decade in The Palm family -- starting with a coveted internship at The Palm West Side in New York City, before graduating into management roles within several different locations along the East Coast, including The Palm East Hampton, The Palm Washington D.C., The Palm Philadelphia and most recently The Palm Atlantic City. During that time, he has become very well-known and respected in the local restaurant community, having been recognized and awarded the distinction of being one of the Top 40 Professionals Under 40 in Atlantic City.

“We always want to give new opportunities to current members of our Palm family,” said Jeff Phillips, Chief Operating Officer and original General Manager for The Palm Philadelphia." For over 90 years, The Palm has distinguished itself among steakhouses by creating close-knit relations with our customers and our teams, and it all starts with our GM at each location. Both Paul and Anthony bring a tremendous amount of experience in customer service, operations and quality oversight from their years working at The Palm Atlantic City, so we know our guests and our employees are in excellent hands.”

Prior to closing its doors in February 2016 for renovations, The Palm Philadelphia had been a staple in the Center City dining scene for over 25 years—serving local families the best in USDA prime aged steaks, fresh seafood and honest Italian-American fare since 1989. Well-known for the infamous caricatures of celebrities and loyal customers that line its walls, which are receiving a modern “facelift” during the remodel, The Palm offered local Philadelphians the chance to claim their faces prior to demolition.

Over 500 patrons and notable Philadelphia personalities submitted requests to save their caricatures, which are being handed out by Phillips and Sandler in-person at the front entrance of the restaurant during a special, 3-day pickup event taking place April 24-26, 2017.

For more information and to keep up-to-date on the reopening of the restaurant, visit http://www.thepalm.com/Philadelphia.

About The Palm

Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, The Palm’s menu also includes renowned Italian fare including Chicken Parmigiana, Veal Martini and Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. The Palm is still owned by the same two families. Celebrating its 91st year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, please go to www.thepalm.com.

Contact:
Erin Auci
thepalm@brownsteingroup.com
215-735 3470 x 136

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.