"As profiled in an upcoming 'Profiles in Leadership' article in the "Journal of Foodservice Business Research", Brad Rosenstein is depicted accurately as an industry pioneer. As the author, Professor Dennis Reynolds of Cornell University, notes, Mr. Rosenstein has redefined restaurant service to such an extent that his operation's reputation has achieved national acclaim. He is a mentor to his employees, a leader in his community, a champion of the foodservice industry-both regionally and nationally, and an icon of quality to those who have dined in his restaurant.
"The differentiating factor-one that separates Jack's Oyster House from almost any other restaurant in existence today is the service. When guests arrive, they are treated warmly and openly as though they are regulars, even if it's their first visit. Servers exude a passion for service, which is apparent from the way they pour the wine to their suave introduction of the dessert menu. In fact, service at Jack's is almost indescribable; it's friendly without being invasive, warm yet professional, comforting but not condescending.
"The impulsion for the service and the success over the last decade stems from a single person, an individual who embodies the service ethic he preaches. Brad Rosenstein is a third-generation restaurateur who gained experience in the day-to-day operations of various foodservice operations even before graduating from the Cornell University School of Hotel Administration in 1983. During his tenure in the industry, he has developed a reputation as a pioneer in service-model development that encompasses every aspect of foodservice operations."
- Professor Dennis Reynolds, Cornell University, School of Hotel Administration