Cover Feature

JOHN KING | CHIEF CUSTOMER OFFICER/CEO

Cover Feature Produced by Christine Montanti | Photography by stefano Giovannini | Grooming by J.D. rose

JUST LUCKY?

By patriCK shannon

“John King is an amazing success story. He started with one deli and built a New York tri-state hospitality empire with more than $150 million in annual sales. John and I met through a client and a friend, Matt Bruderman, president and CEO of Bruderman Brothers, the investment banking and wealth management firm that represented King in a monumental sale to Sysco in 2019. When two true entrepreneurs like ourselves meet, generally something good happens. I was blown away by John King’s passion for the hospitality business and the creatively he brings to it. It is my pleasure and privilege to support John’s insurance needs for his new businesses.”

JAMES C. METZGER Chairman & CEO The Whitmore Agency

It’s 1973 at 11:30 a.m, just after early morning work-study classes at St. John the Baptist High School in West Islip. Fifteenyear-old John King begins his usual morning routine: heading to work at his dad’s deli. After hitching to the Babylon train station, then boarding the LIRR for Oceanside, he clocks in at the shop, completing what is the better part of a two-hour commute. He’ll repeat this long commute until he is old enough to get a used car and can drive himself to work. He often works for his dad seven days a week, even after starting his own food business in 1974 — an enterprise that grew exponentially.

Forty-five years later, King’s love for and dedication to his hospitality business resulted in the monumental sale of his company to Sysco, a global leader in selling, marketing, and distributing food products to restaurants, healthcare and educational facilities, lodging establishments, and other entities that prepare meals away from home.

“J. Kings is a well-respected, New York-area broadline distributor, and we are happy to welcome them into the Sysco family of businesses,” said Greg Bertrand, Sysco’s executive vice president, U.S. foodservice operations.

“It’s amazing how lucky you get when you work 80 hours a week!”

“We believe J. Kings, with its strong local presence, combined with Sysco’s scale and depth, will provide our customers with even more of what they need to be successful in the competitive New York-area market,” added Bertrand.

When asked about the sale, King commented, “It’s amazing how lucky you get when you work 80 hours a week.”

Constantly Growing

FOR OVER 40 YEARS

1974

J. Kings was born in John King’s garage and the back of Terrace Garden Delicatessen.

1970s

1979

J. Kings became a full-time business.

1980

J. Kings first Food Show. Annual sales doubled as

a result.

1981

J. Kings moved to a 2,000 square ft distribution center in Bohemia

1980s

1981

J. Kings second Food Show. Annual sales doubled as a result

1986

J.Kings moved to Oakdale Distribution Center

1989

Westbrook Farms Produce Division was established.

1990

J. Kings Culinary and Marketing teams created.

1990s

1997

Mountain Blend Coffee brand was created.

1998

J. Kings moved to current Holtsville Distribution Center with conference center and culinary kitchens.

2000s

HOW IT HAPPENED . . .

Working 60 hours a week while still in high school, how do you start a new business? Good question. For John King the answer was easy, yet its execution innovative and interesting.

King practically grew up in Maxwell’s Deli, his parents’ German-style market, doing what you do in a family business — everything! Serving customers, making up food orders, cleaning, taking inventory, and making sure the market had the basics that customers often came in for. These basics — butter and eggs — sparked the fire for King’s $150+ million business.

In 1974, J. Kings was born in King’s parents’ garage and out of the back of Terrace Garden Deli. While he was picking up products for the deli, he started offering his services to other local retailers, including his father’s brother and other friends in the business. He became a retail jobber: buying and selling goods at wholesale and taking a fee for shopping and delivery services. In ’74 he was jobbing one day a week, later gradually increasing the days dedicated to jobbing until J. Kings Distribution became his full-time business in 1979.

While J. Kings was developing and growing, so was the King family. John married at 19 and the first baby joined the clan when he was 21. Always self-motivated to grow revenues, his lack of family health insurance was a new impetus for success.

After creating food shows in 1980 and 1981, sales doubled year over year, and King was beginning to do what he does best — innovate and represent unique manufacturers as well as create new products and services. All the while he was reinvesting in his distribution facilities on Long Island.

Whether his inspiration and ability were innate or learned, or both, King looked to make moves every year that would build his business and make him increasingly important to his manufacturing partners and retail customers. Produce, coffee, Italian specialties, bottled water, soft drinks, frozen foods, and more were initiatives he took to market. He sold to everyone — local food stores and delis, restaurants, country clubs, and even family-style chains like TGI Fridays were on his hit list.

Anyone with a truck and storage space can be a jobber, but John King was a visionary. The most important things he took

2003

Westbrook Farms Baked Goods Division was born.

2003

Kitchen Cuts Fresh Cut Produce Division was founded.

2005

J. Kings Local initiative introduced.

2005

J. Kings Hospitality Design Division was established.

2006

Cucina Biello Italian Specialty brand was born.

2006

Digital Motion, J. Kings marketing division opens.

2007

The WB Stockyard brand launched.

2008

Pro-motion J. Kings promotional division established.

2009

WB Stockyard’s USDA Facility Opened it’s Doors

2009

Launched Restaurant Row Kitchens Home Meal Replacement brand and began direct to store selling.

2009

J. Kings Farmers’ Market opens its doors and attracts Stop and Shop as a local produce retail customer.

2011

Krazy Cooks Kitchen expanded production, on HMR Product with Forwarding Delivery Service.

2011

J. Kings acquires JNI Frozen Foods.

2012

J. Kings opens Manhattan office.

NYC

2012

Polar Crossing, J. Kings storage facility opened its doors.

2010s

2012

J. Kings breaks ground on Grapes & Greens agricultural enterprise terminal.

2013

J. Kings hosts its first Independent University Business Building class.

2013

Grapes & Greens begins distribution of beers and wines.

2014

J. Kings begins distribution of Polar Beverages.

2015

Grapes & Greens begins importing & distributing Fine International Wines.

2017

Riverhead Ciderhouse Cidery, Orchard and Tasting Room opens it’s doors.

to his retail customers were ideas! For example, King created design and marketing divisions and provided concepts and consulting services at no charge. When food retailers told him that preparing individual cups of coffee for multiple customers was a problem, King had a solution: Let consumers serve themselves. He bought self-serve coffee machines for some of his customers and the rest is history. Nearly all quick-serve delis and restaurants, like Pret A Manger and Kitchen Kabaret, among countless others, have adopted this practice.

An even bolder move was the tours King organized so his customers could be exposed to practices that he thought were best in class and could help their business. Even if an exemplary business wasn’t his customer, he’d take his clients to see what it was doing right. “Take the best and leave the rest,” King said. One of the places he liked to visit was Harry’s In A Hurry in Atlanta, Georgia. “They had great deli sandwiches and made-to-order lunch salads,” King noted. “Want to know how good? Whole Foods bought them.”

King differentiated and grew his business with his creative strategies. J. Kings eventually became a prime acquisition target — at a healthy multiple — that Sysco wanted for its food service business on Long Island and the New York metropolitan area.

King’s investment in himself, his people, and his business paid off handsomely when he sold his company to Sysco. Today he is on to another passion: wine making. What King describes as “a global glut of wine,” makes us greatly anticipate his next inspired game plans to make business better for his on- and off-premise customers and the more than 14 million people they serve on Long Island, in New York City, Westchester, the Hudson Valley, and Rockland County.

THE GRAPES & GREENS STORY

John King has always had a palate for fine dining and fine wines. Wine distribution through Grapes & Greens, his newest venture, was a natural progression in the growth of his business model. “Provide customers with the quality products and best services they want and need.” Grapes & Greens is quickly building its wine team, product portfolio, and customer base. Grapes & Greens is committed to becoming an important player in the fine wine distribution network throughout the United States.

He has been doing business throughout metropolitan New York for more than 40 years, providing his customers with strategies for growth and support with integral brand marketing. The distribution atmosphere among retailers and restaurants is ripe for viable options beyond the massive distributors that dominate with mostly big brands. Grapes & Greens also goes beyond the competition of other smaller distributors, bringing in qualified professionals with proven success, providing a formidable infrastructure and all the elements needed to properly position products, to grow sales, and service brands.

THE GRAPES & GREENS VISION

The company mission is to continually enhance its customers’ profits by being the distributor that provides innovative, value-added solutions in response to customers’ ever-changing needs. To achieve this vision, Grapes & Greens treats its staff, customers, and suppliers like partners, with integrity and respect, and recognizes that its success and profitability depend on the success of its partners.

“Thank you to our growing partners in Italy.”

JOHN KING Grapes & Greens, Chief Customer Officer/CEO

A MUTUAL CLIENT

Frank Bono

PRIMI ITALIAN STEAKHOUSE — WEST ISLIP

If West Islip needed a lighthouse today, there’s a good chance the Primi Italian Steakhouse would be nominated. Everything about the building, the land, and its curb appeal are big, bright, and welcoming, just as a lighthouse should be. If you believe that you begin to taste your food with your eyes, well then, your experience at Primi begins on Montauk Highway.

MODERN ITALIAN CUISINE

In the heart of Long Island’s Great South Bay, Primi stands alone at 999 Montauk Highway in West Islip. It’s an unofficial landmark gateway to both Robert Moses State Park and Jones Beach to the south and routes 27A/27 that will take you on a scenic passage to the East End of Long Island.

Drawing from communities all along the South Shore, from Seaford to Sayville and beyond, Primi is a dinner place and a place for special dinners. Since 2014, restaurateur Frank Bono has run a house that is grand as well as warm and inviting. Lighting, inside and out is deliberate: striking outside and subtle inside. The bar area sits under a 28-foot vaulted ceiling and near a fireplace for warming comfort. The restaurant also has a second cozy fireplace and three dining rooms. So, for the most intimate dinner for two to a family reunion, wedding, or company celebration for 100 or more, look for Primi’s bright lights.

While imagery and ambiance may have attracted you, here’s what will capture you. First, the Primi Italian Steakhouse promise to go the extra mile to make your dining experience perfect. Second, the menu features steaks that are USDA Prime and dry-aged for 28-days or more. Rounding out the offerings are chicken, veal, and lamb as well as salmon, tuna, lobster, shrimp, and branzino. And of course there is a full menu of classic Italian-heritage appetizers, pastas, and full courses. You won’t need a menu for Italian dishes. Order what you like and the chef will make it for you.

Frank Bono is very hands on. He wants to meet you and get to know you. You, your family, and your friends are important to him and the Primi team. Over the last five years, Bono has had the pleasure of serving great meals and staging events, and he has also supported surrounding communities and charities with more than $100,000 in restaurant gift certificates, food, and contributions. Team Primi wants to be a light to help along the way.

Primi Italian Steakhouse 999 Montauk Highway, West Islip primiitalian.com eat@primiitalian.com 631.526.9779

BROOKE SHIELDS

NEW BEGINNINGS

By DeVorah rose

Empowerment is a through line in the life of Brooke Shields. The films that she is choosing remind us that women don’t necessarily need saving. Her newest business venture, Beginning is Now, is an internet platform where women of all ages can come together in a global community. Brooke’s work has a message of strength as well as hope because it’s all about knowing that every second is a chance for a new beginning. Unlike the Hollywood siren stereotype (a woman whose power is directly related to her youthful sexuality), Brooke’s power is rooted in wisdom gained over time. In her own words below, Brooke gives us the details of her latest work.

Beginning is Now is a community based on the idea that it’s never too late to start any aspect of one’s life. Can you tell us more about the idea behind this new venture?

I believe as women get older they come into their selves more and more. There is so much power in that growth. As that happens, women are less and less represented. In my life the strongest I’ve ever been is when I’ve had to pivot. When I’ve been put to the test and go into an arena I’ve never been in is when I grow the most. Every new chapter of my life I’ve had to go into blind and learn as I go. As women we grow into having careers, families, and other experiences — through all of these rites of passage we just become stronger and stronger. To me that’s inspiring and yet we aren’t really represented. It’s sort of you are paid attention to in your twenties and then suddenly you’re talking about diapers and dentures. The women I know over forty have all branched out and into new wonderful chapters in their lives. Whatever the pivot is, there is power in that.

What is the most rewarding aspect of creating Beginning is Now?

The most rewarding yet the most challenging aspect was listening to my instincts and following my heart. I have no history building a business. It’s not what I studied in school, so leaping in without having any real experience or guarantees was scary. Yet when I watched all my hard work come together there was a feeling of confidence and appreciation.

How does the community created by Beginning is Now tie into the product side of the business?

It began with getting the message out. We plan to concentrate on purposeful products that will be born out of the community and what they want. Before starting a beauty line or other products, I wanted to make sure the products fit the part of the conversation the community wants to have. We also really want to make sure we are producing products that are both desired and needed.

Can you tell us about your new Netflix movie, A Castle for Christmas?

I found a real sense of empowerment with the character because the woman I play goes on a huge adventure by herself and takes on a new chapter. She has a child that just graduated college and chooses to go out on her own. Yes there is romance and there is a castle but the through line is that she is not waiting to be saved and there is something lovely about that.

What was it like to film during an epidemic?

Because it was in the middle of Covid and we all lived in the same compound, we were tested every day. We all stayed in our bubble and we became very close. We had knitting circles every night. We would go into an area and we would sit up and talk and tell stories. It was like being in a theater group or like being in camp. Everyone was so talented so the story telling was really great!

Will you continue knitting?

I think I’m going to transition to needlepoint because if I make a mistake in knitting, I’m not good at fixing it, but with needlepoint I can fix it.

Down to earth and focused on making the world better for women, Brooke Shields is always someone whose projects are exciting to watch come to life.

KRISTIN CHENOWETH

HOLIDAY BOUND

By DeVorah rose photography By John russo

The cover of Kristin Chenoweth’s newest album, Happiness is… Christmas, is all about light. Kristen is radiant amid a backdrop of glowing candles. The Tony- and Emmy-winning singer and actress who has captured our hearts on stage and screen has done it again with her renditions of treasured Christmas tunes. Kristin is well known for imbuing her roles with her sharp wit and warm heart. The feeling of joy and laughter is what we all need during the holidays! We caught up with Kristin to hear more about her recently released album.

What inspired you to get in the studio and produce a Christmas album?

I had a feeling that a lot of the world didn’t get to really have Christmas for a couple of years now. I know how much I missed just gathering and being with family and getting Christmas music and holiday music. That really inspired me.

Are there any funny behind-the-scenes stories you can tell us about?

I became very akin to the onsie. I might have done a lot of the record in, you know, a Christmas onsie.

Were there any challenges to recording during the epidemic?

Yes. All musicians were separated six feet apart and wore masks, and I was in a separate room. That brought us challenges. But we felt lucky to even be in a studio that would allow us to create.

Do you have a favorite song on the album?

I can’t possibly pick a favorite song because every time I listen to the album, it changes. But right now, my favorite song is “A Little Road to Bethlehem.” It’s about Mary’s journey on her way to giving birth to Jesus.

What did Christmas music mean to you as a child?

It meant that my most favorite time of the year was coming, and I love all Christmas music. I love all holiday music frankly, and I just think about Frank and Dean and Andy Williams and Sammy Davis — all of those guys. Those were huge musical influences on my life and I remember their Christmas albums. I always dreamed that one day I’d get to do one and now this is my second. I’m a very lucky lady.

Where will you be this Christmas?

I will be in Oklahoma and Arkansas. I’m going to do a split on my Christmas. I can’t wait. Usually I’m working. This Christmas, I’m not working. I get to be with family and I can’t wait. But I’m working New Year’s Eve.

BOUTIQUE HOTEL

JANET CHOI, M.D.

FERTILITY EXPERT

By DeVorah rose

Janet Choi, M.D., a board-certified reproductive endocrinologist, is the medical director of CCRM New York, a practice devoted to fertility science, research, and treatment. Dr. Choi’s academic credentials are impressive. She earned an undergraduate degree, magna cum laude, from Harvard and received her medical degree from Columbia University, and completed her internship and residency in obstetrics and gynecology at Columbia University Medical Center. She then completed a fellowship in reproductive endocrinology and infertility at Weill Cornell Medical College. Dr. Choi has years of experience as a clinician and published author on topics related to reproductive medicine.

New York Magazine named Dr. Choi a top doctor over several years, including 2021, and the magazine named her a Super Doctor in 2019. She has been voted by her peers to be named in Castle Connolly’s list of top doctors since 2015.

Yet what sets Dr. Choi apart, in my opinion, cannot be found on a résumé, but is understood in person: Dr. Choi is a deeply caring person who always works carefully to tailor a fertility plan unique to each patient. During my personal journey with IVF (in vitro fertilization), she rooted for me and was emotionally invested in my success. Dr. Choi helped me fulfill the dream of having a baby and I interviewed Dr. Choi for Social Life in the hope that it helps those on their own fertility journey.

At what point should a woman make an appointment with you?

For women under the age of 35, it can be natural and normal for it take up to 12 months of unprotected intercourse with a male partner before she is considered to have issues with infertility. I usually suggest at least seeing a doctor to start testing around the sixth-month or ninth-month mark to stay ahead of the mark. For women 35 and above, most doctors agree (because age has such an impact on fertility) that six months of trying without success is considered “infertility” or at least “sub fertility.” So, I would advise seeing a doctor around the third month of trying, to stay ahead. For women who know upfront that they have issues which may impede their ability to conceive naturally, e.g. blocked fallopian tubes, partner with low or no sperm, very irregular cycles (suggesting a lack of regular ovulation), seeing a doctor as soon as they’re thinking about trying is reasonable.

What does CCRM do differently in comparison to other fertilty clinics?

I can’t speak to how other clinics run. CCRM tries very hard to offer personalized care and treatment working with a team of excellent care providers, from physician to nurse to patient coordinator to billing staff. Embryology at CCRM is amazing! Dr Schoolcraft, the founder of CCRM, and his team of researchers have developed a state-of-the-art IVF lab which offers eggs and embryos the best chance of leading to present and future pregnancies. What impresses me the most is how the lab team is constantly working to stay at the forefront of IVF science and technology — from improving upon embryo culture media to optimizing the genetics testing platform for embryo testing.

What should a patient expect when they meet you?

I like to usually spend 45 to 60 percent of a first-time appointment meeting the patient (and her partner if she has one).

I like to start off by understanding the reasons why she is seeking assistance (is it for longstanding infertility, just a fertility assessment, history of recurrent loss, egg freezing, etc?). I then go through her medical/surgical/GYN/OB family history. I review the appropriate tests to be done depending on her/their needs and usually finish up — after reviewing all her questions — with a physical exam and pelvic ultrasound. She then meets with my team and usually starts with pertinent blood tests. We touch base a few weeks later to go over results and a further plan of action (whether it is nothing at all or IUI [intrauterine insemination] or IVF).

What do you recommend for single as well as married women in their mid-thirties who want to have children?

Start trying!! Meet up with a reproductive endocrinologist to review the relevant baseline testing and go over the anonymous sperm-donor selection process. If they don’t want to have a child right away, consider exploring fertility preservation options with their doctor — whether egg or embryo freezing. Though aging doesn’t cause infertility or recurrent miscarriages in all women, an increasing proportion of women encounter infertility or recurrent loss issues as they age from 30 to 35 to 40 to 45, etc. So there is a lower likelihood of issues when women start the process at a younger age (if feasible).

Could you give us some fertility tips?

Lifestyle adjustments are something you have control over and can help promote a healthy pregnancy: healthy, more plantbased eating; no or little alcohol consumption; regular exercise to maintain a healthy fitness level (remember, being pregnant is a major workout for your body); stopping use of any recreational drugs; making sure your vaccines are up to date (Covid, flu; chicken pox, measles, rubella, etc.). Folic acid use has been shown to greatly reduce the risk of brain and spine defects in offspring when mothers start taking folic acid before and throughout pregnancy. When a couple wants to try naturally, try not to stress about it. Try to enjoy each other’s company; have intercourse two to three times per week; and understand that, even for women in their young 30s, the normal average pregnancy rate per month is only about 15 percent, so it can take a little time.

Janet Choi, M.D. Medical Director CCRM 810 Seventh Avenue, Floor 21 ccrmivf.com 212.290.8100