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Mabrouk – October 2021

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October 2021

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Births – Baby Boy

Rafael & Yvonne Dayan

Rabbi & Mrs. Moshe Nahem

Ralph & Lauren Serouya

Adam & Suzi Cohen

David & Raquel Levy

Isaac & Regine Setton

Births – Baby Girl

Buddy & Lillian Shalam

Dr. & Mrs. Jonathan Yarimi

Mr. & Mrs. Joey Shemtob

Mr. & Mrs. Yaacov Musry

Engagements

Abe Tawil to Janie Greenberg

Isaac Mishan to Barbara Shweky

Elliot Saka to Alana Gindi

Albert Dweck to Evelyn Tawil

Steven Beyda to Gloria Catton

Michael Abadie to Shelley Sitt

Weddings

Solomon Abady to Debra Dweck

Albert Saadia to Sari Ashkenazi

Mordechai Cohen to Susan Cohen

Stanley Sorscher to Rachel Dabbah

Stephen Greenstein to Meshi Peretz

Benny Savdie to Jeanette Mosseri

Eddie Nissim to Danielle Azizo

Riddles – October 2021

Community Magazine

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October 2021

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Riddle: Three Doors

SUBMITTED BY LENNY T.

You’re escaping a maze, and there are three doors in front of you. The door on the left leads to a pit of lava. The door in the center leads to a room filled with deadly gas. The door on the right leads to a lion that hasn’t eaten in three months. Which door do you choose?

Last Month’s Riddle: Coin Trick

Put a coin into an empty bottle and insert a cork into the neck. How can you remove the coin without removing the cork or breaking the bottle?

Solution: Push the cork down into the bottle. Then shake the coin out.

Junior Riddle: Making Cents

SUBMITTED BY MARLA P.

In my hand, I have two coins that are newly minted. Together, they total 30 cents. One isn’t a nickel. What are the coins?

Last Month’s Junior Riddle: Four-Way Stop

Four cars come to a four-way stop, all coming from a different direction. They can’t decide who got there first, so they all go forward at the same time. They do not crash into each other, but all four cars go. How is this possible?

Solution: They all made right-hand turns.

An Evening for Sephardic Chinuch

Community Magazine

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October 2021

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At summer’s close, adrenalin flows for educators and students alike. This bespeaks an opportunity for Torah Umesorah (TU) to offer growth and professional development. Thus, was conceived “An Evening for Sephardic Chinuch – Preparing for the New School Year,” an event that took place last month at the Jersey Shore.

This new project focused on the Sephardic communities of Brooklyn, Deal, and Lakewood. The program provided edification and inspiration for approximately 50 participants, who represented the spectrum of yeshivot, converging on the Jersey Shore to discuss innovations and proposed educational improvements for the future.

First, rebbeim were invited to one of four homes of community members. There they were treated to lavish dinners provided by gracious hosts. Groups were pre-divided based on grade levels taught. Challenges confronting primary grade rebbeim differ from those facing middle school rebbeim.

Over dinner, the groups networked. The networking discussions focused on prepared questions related to specific levels: primary, 3rd and 4th grades, 5th and 6th grades, and 7th and 8th. The networking sessions, moderated by either a menahel or a TU director, were vibrant in all locations.

Participants then arrived at the program’s second phase, at the Park Ave. (Ohel Simha) Synagogue, which generously provided their facility.

Opening words were delivered by TU’s menahel, Rabbi David Nojowitz, wishing rebbeim success in the new year. He then introduced Rabbi Uren Reich, of the Woodlake Yeshiva (Lakewood), who spoke words of hizuk in advance of the new year. Rabbi Reich was followed by Rabbi Mordechai Kirshenbaum, a principal in Ateret Torah in Brooklyn, who gave guidance on how to approach the subject of technology with students.

This initiative – one of many for community schools – was so successful that planning is already underway for the next event for rebbeim this winter.

FJCC Welcomes New Police Chief Michael Kemper to Flatbush

Newly appointed Brooklyn South Police Chief Michael Kemper was welcomed to the Flatbush community in a meeting organized by the Flatbush Jewish Community Coalition (FJCC). Kemper was recently assigned to Brooklyn South, which covers Flatbush, Boro Park, Crown Heights, and other areas.

Prominent leaders and liaisons representing Flatbush organizations, synagogues, and yeshivot discussed security concerns for the High Holy days and beyond.

Chief Kemper is a 30-year veteran of the department, and is no stranger to the Jewish community, as he has previously served (for four years) as the Commanding Officer of the NYPD’s 90th Precinct in Williamsburg.

“Our community welcomes Chief Michael Kemper as Commanding Officer of Patrol Borough Brooklyn South. His experience, positive outlook, and eagerness to engage is refreshing,” stated Josh Mehlman, FJCC Chairman.

Chief Kemper assured the leaders that there would be increased holiday security arrangements and he praised the invaluable cooperation and coordination the police maintain with the Flatbush Shomrim.

An Evening of Unity and Vision at Magen David Yeshivah

Rabbi Joey Haber, Religious Institutional Dean at Magen David Yeshivah

Last month, the entire Magen David Yeshivah family joined together for an incredible evening of unity and vision. Hosted by Jeff and Rachel Sutton, the night’s theme was “Today’s Pride, Tomorrow’s Promise” and featured speeches from the new elementary school principal Rabbi Ezra Cohen-Saban and the principal of MDYHS Rabbi Richard Tobias. Rabbi Joey Haber’s new role at Magen David, Religious Institutional Dean, was announced by Harry Adjmi. The rabbis’ rousing speeches and passionate illustration of MDY’s path forward were received with great enthusiasm.

Mrs. Gladys Haddad was introduced as the new president of Magen David. She joins a long and illustrious list of deeply committed community members who have held the mantle since the school’s founding.

Jeff Sutton, host and longtime MDY trustee, delivered reflective remarks that noted the many fiscal trials Magen David has faced over the years. He received a round of applause when he announced that today Magen David Yeshivah is completely debt-free and all future contributions will be going solely to the benefit of our community students.

The night’s honorees, Eli Gindi and Mrs. Vivian Hidary, each addressed the crowd with heartfelt speeches that moved the audience with their sincerity and authenticity.

Once Upon a Thyme – Cremini and Portobello Mushroom Barley Soup with Beef

Community Magazine

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October 2021

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Once Upon a Thyme – Cremini and Portobello Mushroom Barley Soup with Beef

ADINA YAAKOV

Are you searching for a good, hearty soup? Look no further! With soft chunks of beef, chewy barley, two mushroom types, and layers of flavor, this soup is just the thing you need this fall.

There are many types of mushrooms, but most people tend to stick with the white button variety. Branch out and taste the umami flavors of cremini and portobello, and dare to add other mushroom varieties too. If you’re still on the fence about cremini mushrooms, you can just double the portobello mushrooms. The cremini mushroom adds a subtle change, but a world of flavor.

2 tbsp oil
2 packages cremini (regular white) mushrooms (about 20 oz)
2 packages portobello mushrooms (about 12 oz)
1 tbsp salt
1⁄2 tbsp black pepper
3 onions diced fine
1 cup red wine
4 cloves garlic, minced
1 cup barley
1 lb beef cubes
8 cups water
Fresh parsley
Maldon Salt
1. In a large soup pot, sauté onion in oil until golden, about 10 minutes.

2. Sprinkle salt and pepper on the beef and add to the pot.

3. Sauté each side and then let simmer on low for 20 minutes, stirring often so it won’t burn.

4. Meanwhile, wash and slice mushrooms and add to the pot.

5. Add garlic, barley, red wine, and water and bring to a boil.

6. Cover and let cook for 45 minutes until beef is tender.

7. Optional: Garnish with parsley and Maldon Salt.

HungryMom’s FOOD DIARY by Susan Zayat

Community Magazine

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October 2021

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When choosing the Holiday and Shabbat table, I knew right away I wanted to add in dips. Whether we’re home alone or with company, I always make sure to have an assortment of dips to serve with yummy fresh challah. It’s the perfect way to enhance the Shabbat meal. Here are just a few of my favorites.

All of these dips can be made in advance and should be stored in the refrigerator until ready to serve.

SHEET PAN MATBUCHA

Tomatoes
Red pepper
Jalapeno pepper
Crushed garlic
Olive oil
Salt
Sugar
Cumin
Dash of black pepper
Lemon juice
Chop up 4 tomatoes, 1 red pepper, and 1 jalapeno pepper (leave the seeds in for more heat) very, very fine (I like to use the alligator chopper). Lay everything out on a sprayed baking tray. Drizzle 1 tbsp. olive oil on top. Season with 1 tsp. salt, 1⁄2 tsp. sugar, 1⁄2 tsp. cumin, a dash of black pepper, and 3-4 cloves of crushed garlic. Mix together and bake at 375 degrees Fahrenheit for around 1 hour and 40 minutes. Remove from the oven and pour over 2 tbsp. lemon juice while still hot. Mix well, and once cooled store in the fridge until ready to serve.
EGGPLANT SALAD
• Eggplant

Israeli pickles

Crushed garlic
• Small piece of red, orange, and yellow pepper

• Ketchup
• Lemon juice • Cumin
Peel and slice eggplant (don’t slice too thin). Lay the slices on a sprayed tray. Pour some oil in a plastic cup and sprinkle in around 1 tbsp. salt. Using a pastry brush, brush the eggplant slices generously with oil. Bake at
350 degrees Fahrenheit for around 25 minutes until they feel soft.

Remove them from the tray, transfer to a bowl and mash them. Add in chopped-up colored peppers. I usually take 1⁄4 of each pepper and use the alligator chopper to cut the pieces very small. You’re not going to need the full 1⁄4 of each pepper – just sprinkle some in and add 2 chopped-up Israeli pickles (I use the alligator chopper for that too.) Dress the salad with 1 tbsp. ketchup, 1 tbsp. lemon juice, 2 cloves crushed garlic, and 1⁄2 tsp. cumin. Mix together, and store in the fridge.

MEDITERRANEAN OLIVES

Can of sliced olives

Olive oil

Oot

Hot pepper paste

Cumin

Drain out a can of sliced olives and empty them into a bowl. Add in 2 tbsp. olive oil,
3 tbsp. oot, and 3 tbsp. hot pepper paste (this can be found in most Israeli and local stores), and 1⁄2 tsp. cumin.

Mix together and store in the fridge until ready to serve.

Seller Tips

Community Magazine

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October 2021

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KAREN BEHFAR

I would like to share a topic with my Community family that is often overlooked – seller tips. Sellers often need to be educated in the real estate selling process.

Sellers, as well as buyers, definitely need to be educated. I find that what a seller needs to do is often overlooked. You see many Home Buyer’s Guides out there (we have an amazing one if you want to reach out to office@TheBehfarTeam.com to get your copy). When sellers say they want to sell their home on a whim, they generally revert to not wanting to sell. When sellers think about selling their homes for a few months, they are usually more serious. They call and reach out. They then come to me and ask for advice – figuring out what it’s worth, etc. It’s a process.

Sometimes it does happen that a seller will wake up one morning and decide to sell their house and they go through with it. But more often than not, when a seller decides on a whim to sell their house, they are usually not ready to actually sell, and have not thought it through thoroughly.

BE EDUCATED

There are many brokers and brokerages in our community. Sellers should ask the right questions, such as: What are you going to be doing to sell my house differently than other agents?

What price do you think we should ask?

When I see a listing that’s on the market for eight to ten months and the broker is not from Brooklyn, the house is not on MLS and does not have many buyers, it makes me wonder why the sellers would choose that type of broker.

A seller needs to find a knowledgeable broker in their area. For example, a seller will think his home is worth $1.4 million and if the agent is willing to list it at that price he will give it to them. Ultimately, the seller needs an agent who knows that area, who will guide and educate him during the selling process and get him the most money for his home. Many times, a seller will pick their broker or agent based on commission price – cheaper commission means less negotiation. If a broker is so confident in their strategies and marketing, why are they selling themselves short? Keep that in mind when choosing a broker. Why do you think the house is worth this much? Why are you marketing this way? Ask your questions, be smart about it, and happy selling! May you be blessed with a smooth process!

Does Putting Up a “For Sale” Sign Help?

To put up a sign or to not put up a sign? That is the question.

The sign in and of itself does not sell a house! I have not yet heard of a single home that sold ONLY because someone was walking down the block, saw a “for sale” sign, and
bought the home. One needs to have a multi-style approach to selling a home.

Putting up a sign can be one approach, but cannot be the only one. Examples of other strategies are, perfecting negotiation skills, social media exposure, excellent marketing campaign, and good relationships with other agents and community members.

All of these alone do not sell a home, but together they are an immense help. Some sellers give me an entire list of what I cannot do but they still expect to get top dollar. I cannot put up a sign, cannot post on social media, cannot use any of the tools I usually employ. It does create a challenge, especially when the seller still expects to get the highest price possible. I know of sellers who used this same strategy with different agents for eight months and have not had success in selling. Though I understand the need or want for privacy, sometimes one’s desire for privacy should be measured against what can be gained if the sign is up. It is definitely a personal decision. It also depends on the type of house, location, and price. Those all affect our decisions. Many times, I like the “wait and see” approach. After a month, we can reevaluate. So yes, a sign helps, ALONG with many other actions, but each house and situation is unique and should be looked at accordingly.

Dear Jido – October 2021

Community Magazine

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October 2021

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Dear Jido,

Before the pandemic, I applied for a promotion at my workplace. I was told that the job was mine, and I just had to wait for the paperwork to go through.

Then the pandemic hit. My employer instituted a hiring freeze, and the position vanished. I’ve asked a few times since then for an update, and was told that there was no news.

Because I don’t know if or when the position will reappear, I have been applying for other jobs. I expect to be getting an offer soon from a company that I interviewed with. The job is better than my current position, but not as good as the promotion that I was supposed to get. I’m worried that if I accept this job, the other position might materialize.

Is there a minimum length of time one should stay in a position before moving on to a better offer?

Signed, Unsure

Dear Unsure,

Many years ago when I was a young(er) man, I found myself in the same situation. I was part of senior management of a company that was going nowhere. I interviewed at another company and got a great offer. When I approached the owners of my company, they countered with a better offer with more money.

Three months later, they hired someone at a much cheaper price and I was out of a job.

If you’re working for a “community” company, be aware that the owners want to know that you are committed to them. Once they know that you are looking elsewhere, they begin to question your loyalty and you have fallen out of favor.

If you like what you’re doing and trust that management is looking out for your best interests, then wait it out and move up the ladder where you are. If, however, you think that they’re just stalling and have no intention of taking care of you, then move on.

In general, it’s never good to jump around from company to company. Less than two years at an employer is usually a sign of something lacking in the employee, not the employer.

You are fortunate that right now it is an employee’s market – lots of jobs available, not that many people who actually want to go back to work.

Consider your options carefully and make a wise decision.

All the best,

Jido

All Children Bounce Back…

Community Magazine

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October 2021

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TAMMY SASSOON, M.S.ED

Oftentimes we parents worry about how our children will embrace the challenges of their lives in a healthy way.

“Will she survive the school year with this teacher?”
“How will he deal with bullying on the bus?”
“What if my eighth-grader doesn’t get the class job she’s been wanting for so many years?”
“What if my child fails the entrance exam for high school?”

RECHANNELING WORRY ABOUT OUR CHILDREN’S CHALLENGES

And so, we spend useless time thinking about how our children will deal with the challenges they face. It’s literally wasted time that we could use to do something productive (such as bringing more joy to our families or to the world, or even to take better care of ourselves), because nobody ever had anything productive emerge from needless worrying.

So, we have two questions here:

1. What do we DO with that worry?

2. How do we feel okay knowing that our children are experiencing certain challenges?

Let’s discuss the answer to question #1 first.

What do we do with any feeling? Well, who ever said that we have to DO something about a feeling? Thinking that we need to do something makes the uncomfortable feeling grow into very, very uncomfortable feelings. Recently a cute little eight-year-old neighbor asked me how he can fall asleep at night when he feels so afraid. I gave him a tip or two, and then he came back the next day to say, “It didn’t work. I’m still afraid.” I asked him if he thought feeling afraid was a problem, and he said yes, so I then told him that his exciting new homework will be to let go of that unhelpful thought that it’s a problem to feel uncomfortable.

IT IS OK TO FEEL UNCOMFORTABLE AND TO LIVE WITH CHALLENGES

People often wonder why decades ago children were emotionally stronger. While there may be a number of explanations, perhaps people in those days knew that it’s okay to be uncomfortable. It’s okay to have to work hard. It’s not a problem to have a disappointment, it’s just an inconvenience. It’s okay to not like a certain teacher’s style of teaching, and still thrive in learning for an entire school year. The list of challenges in any child’s life can range from minor to tragic, but the key attitude we want to give over to our children is that we don’t have to DO anything about our uncomfortable feelings. Start by modeling to your children that when you feel disappointed, worried, hurt, or annoyed you do not believe that’s a problem. It’s just a feeling, and feelings are a very healthy part of the human experience. You can verbalize out loud, “Right now I am feeling very ___,” without yelling, controlling, or doing anything.

To answer question #2, let’s clarify the purpose of all challenges. They are designed for us uniquely by Hashem because we need them. While we certainly pray not to have them, the reality is that when challenges do show up, an attitude of growth can make them all that much easier to endure. That means that if your child is waiting for an acceptance letter to high school, he or she (and you) needs that challenge in order to reach their potential. So, instead of thinking, “How will my child handle this?” you can alternatively think, “This is rough, and I wonder how I as a parent can grow from this. Perhaps this is an opportunity to thoroughly internalize that my child’s value does not depend on whether or not he or she is accepted to a certain school.”

RESILIENCE

When your big children experience challenges, remember that resilience is one of the default settings of every human being. When your child was a baby and was learning to walk, and fell, he or she just got up and tried again. Resilience is not something
you have to teach your children because it’s already inside them.

All they need is to see that we believe the resilience is there, and that will help them tap into it to best grow from any challenges that do come their way. Lead your children on a journey of embracing life, with all its gifts and challenges.

One on One with Jacqueline E lbaz

Community Magazine

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October 2021

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ELLEN GELLER KAMARAS

What a treat to meet Jacqueline, a chef and the founder of her own catering business, Stuffffed. Jacqueline Elbaz, née Tawil, is the daughter of Debbie Dweck Tawil and Morris Tawil, a”h, both of Syrian descent. Her beloved father, Morris, passed away last summer.

Jacqueline fondly recalled how her friends would bump into her parents in the neighborhood and tell her how open and friendly they were.

Jacqeline’s father was very proud of his great-grandfather, Hacham Chaim Tawil, a”h, and he incorporated his great- grandfather’s love of Torah into his own life.

Jacqueline is the oldest of three children. She is close with both her sister Laura, a NY speech therapist, and her brother Hymie, who lives in Colorado.

As we spoke, I realized that it was so easy to chat with Jacqueline. I found her to be lively, warm, energetic, genuine, and super down-to-earth.

GROWING UP

Jacqueline attended Magen David Yeshivah for both elementary and high school. She says she was an okay student and was a friendly and outgoing child and teen.

“I marched to the beat of my own drum and didn’t fit the mold. Most of my closest friends are my childhood friends, the ones I’ve had for over 30 years. I went to college briefly, but it wasn’t for me.”

Family has always been a key element in Jacqueline’s life. When referring to her childhood and teen years, she lovingly spoke of her grandparents and great-grandparents and great-aunt, in addition to her parents and siblings. “Both my parents worked very hard to provide for the family.”

A fun fact: The cookbook, Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, features a picture of Jacqueline’s great-grandmother holding her brother Hymie at his brit milah.

Jacqueline lived upstairs from her mother’s grandmother until she was 18 years old. She passed away on Jacqueline’s 21st birthday. “I got my inspirations and recipes from Grandma Esses.” Her Great Aunt Esther was the one who came up with the name of her business, Stuffffed.

MARRIAGE AND CHILDREN

In 2004, Jacqueline was introduced to her naseeb, Sion Elbaz, by his cousin. Sion is of Moroccan, Egyptian, and Syrian descent. Sion is also from Brooklyn and is two years older than Jacqueline. His maternal grandfather, Rabbi Sion Masalton, zt”l, was the Rabbi of Ahi Ezer Congregation and was a pillar of the Sephardic community.

“I was going on shidduch dates but didn’t feel pressured to get married. I was fortunate to go on Birthright’s program to Israel before I met Sion and I made some wonderful and diverse friends.”

The newlyweds remained in Brooklyn and have four children, a daughter fifteen, a son, thirteen, and two younger girls, nine and seven. Jacqueline lights up when she talks about her family. She calls herself the bad cop and Sion, who travels for business, the good cop and fun parent.

Both keen on spirituality, the couple chose Yeshiva Derech Eretz when the yeshiva was just starting out. They are thrilled with the school’s hashkafa, mission, and the positive influence it has had on the kids. Jacqueline is also grateful YDE has a day camp where her oldest child, Judy, worked this past summer while her siblings were campers. “Our kids are happy, confident, and do well in school. They have good values and don’t ask for big-ticket items or designer clothes.”

BECOMING A CHEF

How did Jacqueline start her business?

Several events and circumstances influenced Jacqueline’s decision to create Stuffffed.

First, she is crystal clear in declaring that food makes her happy. She has a healthy relationship with food, and she and her children are willing to experiment and try new things.

For as long as Jacqueline can remember she taught her friends how to fill a freezer. “My friends and I cooked and froze food and filled the freezer when we were nine months pregnant. I always cooked for girls’ nights out.”

When her oldest was seven, around eight years ago, Jacqueline decided to look for a job. She tried the jewelry industry and shadowed a child in school. These jobs did not feel right for Jacqueline. She considered returning to college for a degree in special education and asked her sister what that would involve. But Jacqueline decided she was not ready to commit to college and grad school. Her best friend, Fortune Gemal Levy, a”h, would ask her, “When are you going to start selling your delicious food?” And Jacqueline’s dad cheered her on.

Five years ago, an acquaintance asked if Jacqueline could make a certain type of kibbeh. That inspired her to post pictures of her uncooked frozen Syrian delicacies (such as kibbeh balls and yebre) on Instagram.

A close friend, Jackie Bitton, a gifted educator and inspirational speaker, guided and encouraged Jacqueline on her path to develop her business. Rabbi Bitton facilitated the JSOR hashgacha for Stuffffed by being one of her references.

Jacqueline’s confidence kicked in and the requests for catered foods began to pour in: “I need food for the holidays, I’ll take whatever you have.”

She was a personal chef for many clients and events over the years.

Jacqueline now caters locally and delivers her specialties to New Jersey. “I am proud to say that I can do a sebet for 200 people in my sleep.”

In the middle of telling me that some of her recipes qualify for Eve Elenhorn’s Flavorfulfit program, Jacqueline remembered that we had met briefly at Eve’s home. I had interviewed Eve

three years ago. Jacqueline credits Eve, a talented chef, personal trainer, and health coach, with helping her to launch her business.

Jacqueline started attending foodie events such as Kosherfest and she was overjoyed to connect with Naomi Nachman, a top chef. Jacqueline had originally messaged Naomi to ask for her hamantaschen recipe and a friendship was born. Jacqueline was elated to be a contestant at a Chopped event that Naomi was judging at Gourmet Glatt. Their relationship blossomed and one of Jacqueline’s recipes now appears in Naomi’s cookbook, Perfect Flavors.

When Jacqueline described each of the women who championed her, she expressed her immense hakarat hatov to these friends and to Hashem for blessing her with this network, her chevra. Jacqueline strives to give back by donating a maaser, a tenth, to the community.

“I AM A SYRIAN IN A SEA OF ASHKENAZ CHEFS”

Jacqueline’s friends and colleagues are a varied group. She even wrote an article for Fleishigs Magazine, a high-end kosher monthly cooking publication (fleishig is meat in Yiddish). The topic? She was asked to prepare a Syrian Purim feast in a test kitchen using five recipes.

What is unique about Jacqueline’s cooking style? Jacqueline does not follow a recipe and is open to innovation. Her followers can track the ingredients and measurements when she records her Instagram stories for new items. By the way, she does not bake but her oldest

daughter does. Jacqueline has expanded her skill set and is a recipe specialist and a Trader Joe’s specialist. She advocates using local farmers’ market ingredients.

FINDING BALANCE

Although Jacqueline made her work sound so easy and joyful, she admitted that her life is hectic, and her two oldest children help her to run the house. She does like being spontaneous about travel and has journeyed with a group of foodies to Florida and to London to attend key events.

Jacqueline made many new foodie friends and is in awe of how authentic and supportive they are. She confided that she was overwhelmed when she accepted an offer to cater a book party for 75 people using twelve recipes. It was around the time of her father’s yahrzeit and she needed help. Her friend from London was in town and jumped right in, and others also rallied to help her to pull off a successful event.

CHECK OUT JACQUELINE’S DELICACIES

You can find a great video on Kosher.com, with Jacqueline making kibbeh pomegranate with the renowned chef Naomi Nachman.

The best way to reach Jacqueline is on her cell (917-514-7432) or on Instagram @Stuffffed.

Ellen Geller Kamaras, CPA/MBA, is
an International Coach Federation (ICF) Associate Certified Coach. Her coaching specialties include life, career, and dating coaching. Ellen works part-time as an entitlement specialist at Ohel Children’s Home and Family Services. She can be contacted at ellen@lifecoachellen.com (www.lifecoachellen.com).

Business Insights – Omni-Channel and the Rise of IOT

Community Magazine

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October 2021

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Business Insights – Omni-Channel and the Rise of IOT

SAMUEL HADRIYE

For the past few years, big-box retailers such as Kohl’s, Walmart, Macy’s, and others have been taking a beating, while, on the other hand, Amazon sales have been booming, due to consumers flocking to Amazon’s revolutionized online shopping. The online retail market has been growing exponentially every year, seeing increases in the numbers of people shopping online, while brick-and-mortar retailers have been feeling it, with decreasing amounts of in-person visits to their stores.

The concept of buying something from the comfort of your own home, while relaxing on your couch, using your phone, and then having it delivered free of charge the next day – sometimes even the same day! – is a strategy that has helped grow Amazon into the big retail monster that it is today.

Now factor in the fears and restrictions people faced during the recent pandemic. The reality of people staying at home and not being able to go out to shop freely pushed down the already dwindling in-store shopping stats. The enhanced online shopping experience made the way for online giants to take over. To put things into perspective, online sales during Memorial Day in 2020 jumped 75%, from $2 billion in 2019 to $3.5 billion in 2020 according to Forbes Magazine. In the first three months of 2021, Amazon sales were up 44% from the same period last year according to the NY Times.

Retailers Jump on the Online

Marketing Bandwagon

In an infamous purchase back in September 2016, Walmart acquired Jet.com for $3.3 billion, stating that they would be utilizing Jet.com’s infrastructure for their own online selling. This attempt was meant to jump-start Walmart on to the path to compete with Amazon. But while classic retailers have always had the model of holding physical stock for their stores, how could they compete with Amazon if they have so much overhead, and most of their money is tied up with inventory?

Enter vendor-fulfilled programs. Every retailer might call it something else. Walmart has its DSV program – Drop-Ship Vendor. Boscov’s would call it SDF – Supplier Direct Fulfillment. Retailers have their vendors post their inventory to the retailer’s site and the vendors must be able to retrieve the orders themselves and fulfill them on behalf of the retailer. Great idea! However, this now needs an infrastructure for the retailer to be able to monitor and manage this partnership. Some retailers have created special teams or expanded their buying and IT departments to help accommodate this new opportunity, building out EDI, or API connections for their sites to help automate the fulfillment process and all that goes along with it. For example, Kohl’s partnered up with DSCO in 2019 to handle this infrastructure for them. Other big retailers such as Best Buy, Chewy, and Staples partnered up with a company called CommerceHub, which acquired DSCO this past November.

Vendors Challenged to Get Inventory

Out and Meet Retailer’s Demands

Going into the 2021 4th quarter has not been easy. With ports being shut to import goods, and containers being docked in the water for weeks longer than anticipated, vendors are struggling to have inventory ready. This is evident if you stop by your local big-box retailer, where you will notice a lot of empty shelves. Even so, the forecasts for the 2021 4th quarter predict an overall 2.7% increase in sales compared to last year’s 4th quarter, and Forbes predicts that 18.9% of this will be accounted for by e-commerce/ online retail. E-Marketer.com anticipates that e-commerce sales will rise 11.3%.

There are a growing number of options available to help vendors meet their retailer’s demands for direct drop-ship vendors. But there is not a one-size-fits-all solution for everyone. Some platforms such as Shipstation (a Stamps.com subsidiary) allow a vendor to collect and bring in their orders, process them, and send back shipping information to the retailer’s site for consumer access, via their third-party partners, but Shipstation will not maintain other aspects such as updating real-time inventory. Other programs can update and maintain vendor inventory on one retailer site but may not give the option of sharing that information across all of the retailers they are set up with. Finding the right solution is critical in order for companies to maintain a good relationship with their customers, take advantage of this wildly growing trend and increased sales, and not hurt their basic day-to-day operations. Depending on how the vendor company operates, it will take time and experience to find the right solution to make this opportunity a successful venture.

YJS Solutions empowers organizations to embrace new strategies in marketing, distribution, and E-commerce. They can be reached at 646-437-8879.