David Liederman: Difference between revisions
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In 1979 [[chef]] '''David Liederman'''<ref>[http://findarticles.com/p/articles/mi_m3190/is_v19/ai_3887148 David Liederman: Cookie goliath sees no bounds], by Ken Frydman, August 5, 1985, Nation's Restaurant News</ref> (b 1949, [[New York City|New York]], [[New York]]) began to create [[cookie]]s that became the basis for the [[David's Cookies]] line of [[dessert]]s, [[baked goods]] and [[cookie dough]]. Before settling into doing baked goods Liederman's jobs included practicing [[law]] and was the first American to work as a cuisinier at Troisgros, a Michelin 3 star restaurant in [[Roanne, France]]. Starting with a $30,000 investment, he opened his first David's Cookies store on [[Second Avenue (Manhattan)|Second Avenue]], near [[54th Street (Manhattan)|54th Street]] next door to Chez Louis, his first restaurant. |
In 1979 [[chef]] '''David Liederman'''<ref>[http://findarticles.com/p/articles/mi_m3190/is_v19/ai_3887148 David Liederman: Cookie goliath sees no bounds], by Ken Frydman, August 5, 1985, Nation's Restaurant News</ref> (b 1949, [[New York City|New York]], [[New York]]) began to create [[cookie]]s that became the basis for the [[David's Cookies]] line of [[dessert]]s, [[baked goods]] and [[cookie dough]]. Before settling into doing baked goods Liederman's jobs included practicing [[law]] and was the first American to work as a cuisinier at Troisgros, a Michelin 3 star restaurant in [[Roanne, France]]. Starting with a $30,000 investment, he opened his first David's Cookies store on [[Second Avenue (Manhattan)|Second Avenue]], near [[54th Street (Manhattan)|54th Street]] next door to Chez Louis, his first restaurant. |
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Liederman built David's Cookies into a $35 million-a-year food [[retail]]er within six years. davids cookies is now a 100 |
Liederman built David's Cookies into a $35 million-a-year food [[retail]]er within six years. davids cookies is now a 100 million-a-year business .....also thy moved to a new place with a 400k squer foot place to bake and pack It is the sale of [[batter (cooking)|batter]] and cookie dough, instead of the sales of the actual baked cookies, that built most of the profits. With 13 [[secret ingredient]]s, the batter is mixed in [[Fairfield Township, Essex County, New Jersey|Fairfield, NJ]] and the dough is sold to distributors. |
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In 1989 Liederman wrote ''Running Through Walls''. This was a book on how to do a [[startup company|startup]]. It includes recommendations for doing a [[business plan]], raising money and business formation. |
In 1989 Liederman wrote ''Running Through Walls''. This was a book on how to do a [[startup company|startup]]. It includes recommendations for doing a [[business plan]], raising money and business formation. |
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Revision as of 02:11, 29 March 2014
In 1979 chef David Liederman[1] (b 1949, New York, New York) began to create cookies that became the basis for the David's Cookies line of desserts, baked goods and cookie dough. Before settling into doing baked goods Liederman's jobs included practicing law and was the first American to work as a cuisinier at Troisgros, a Michelin 3 star restaurant in Roanne, France. Starting with a $30,000 investment, he opened his first David's Cookies store on Second Avenue, near 54th Street next door to Chez Louis, his first restaurant.
Liederman built David's Cookies into a $35 million-a-year food retailer within six years. davids cookies is now a 100 million-a-year business .....also thy moved to a new place with a 400k squer foot place to bake and pack It is the sale of batter and cookie dough, instead of the sales of the actual baked cookies, that built most of the profits. With 13 secret ingredients, the batter is mixed in Fairfield, NJ and the dough is sold to distributors.
In 1989 Liederman wrote Running Through Walls. This was a book on how to do a startup. It includes recommendations for doing a business plan, raising money and business formation.
In 1990 David co-wrote, with freelance writer Joan Schwartz, David's Delicious Weight-Loss Program. In the book Liederman explains a weight control plan where he lost over 100 pounds and greatly reduce his cholesterol count.
In the mid-1990s Liederman opened a theme restaurant, Television City, in Rockefeller Center. The restaurant had an early days television motif and celebrity backing. Later in the 1990s he opened Chez Louis, a homage to Antoine Magnin of Chez l'Ami Louis in Paris, which specializes in roasted chicken.
References
- ^ David Liederman: Cookie goliath sees no bounds, by Ken Frydman, August 5, 1985, Nation's Restaurant News
- Notes
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (February 2008) |
- Frydman, Ken "David Liederman: Cookie goliath sees no bounds - David's Cookies", Nation's Restaurant News, 1985-8-5. Retrieved on March 21, 2007.
- Belvoir Media Group, LLC "David's Delicious Weight-Loss Program", Environmental Nutrition, August, 1990.
- Burros, Marian "RESTAURANTS; The Name, but Not the Decor, Is Familiar", New York Times, April, 1999.