From Howard Beach to Nesconset, Long Islanders Have a Long Island Bagel Cafe Within Reach

    OCEANSIDE, NEW YORK, February 17, 2012 /24-7PressRelease/ --- "Every neighborhood should have their own bagel cafe," believes Joseph Anzalone, owner of the acclaimed Long Island Bagel Cafe (LIBC) chain. He began his streak of successful bagel store ownership in 1999, when he, along with fellow entrepreneur and brother-in-law Randy Narod, purchased Oceanside's original 24-Hour Bagel. They found success by following the simple formula of offering the best-quality products with the best-quality service, while creating a beautiful atmosphere in which to enjoy them. Mr. Anzalone soon replicated this success by establishing five more locations under the LIBC name: the Bellmore Bagel Cafe, Long Beach Bagel Cafe, Glen Cove Bagel Cafe, Merrick Bagel Cafe, and Nesconset Bagel Cafe. "Our basic belief is that we give homage to every neighborhood in which we are situated," he shares. With two more stores scheduled to open shortly in Howard Beach and East Northport, Mr. Anzalone is well on his way to achieving his goal of branding the LIBC name and eventually owning one of the largest bagel chains in the country.

Food enthusiasts across Long Island admire Mr. Anzalone's bagels because they are hand-rolled, kettle-cooked and baked to perfection daily. His stores are also known for having the largest selection of cream cheeses, gourmet salads and unique soups, such as the very popular "Louisiana Steak Soup." Many of its quality bakery products, including cheese Danishes, apple turnovers, and chocolate cigars, are also made fresh on location. Additionally, customers appreciate the exceptional and timely service they can expect at any of Mr. Anzalone's locations. "We don't look at our customers as just another person," Mr. Anzalone states. "We like to look at them as fans. Wherever we go, they know that they can come to one of our locations and get that same great product we offer."

Beyond the store, LIBC offers extensive catering services for both corporate and casual gatherings. The company offers a wide range of customizable breakfast and lunch packages suitable for any occasion. For morning events, customers can choose to have a breakfast platter delivered or have LIBC set up an omelet station or hot breakfast buffet. For gatherings later in the day, LIBC provides a range of cold cut and cheese platters, wraps, sandwiches, and party hero sandwiches, as well as a selection of more than 100 salads and spreads. The company even caters children's parties, barbeques, cocktail parties and more formal events, offering an array of meats, pastas and side options in a hot buffet.

As owner of this lucrative food service chain, Mr. Anzalone now oversees more than 100 employees and the management of all locations. He is constantly looking into new locations, and creating the newest and most innovative food concepts to complement LIBC's classic old-fashioned recipes. Mr. Anzalone is also the owner of Da Vinci's Pizzeria and Restaurant in Island Park, a family-friendly eatery that shares the exceptional reputation of his other ventures. He feels that "hard work deserves great results," and therefore, he has never been one to rest on his laurels and take shortcuts.

A quick look at Mr. Anzalone's background ensures this to be true. The son of Italian immigrants living in Brooklyn, N.Y., he was taught the importance of having a strong work ethic at a very young age. As a child, he was often required to help prepare family dinners, never knowing that his love for playing with food would one day be transformed into a successful career. Mr. Anzalone entered the work force at the age of 13, an age at which many of his classmates hadn't even dreamt of a career. He started as a dishwasher at a local pizzeria and began working his way up, learning the ropes of the restaurant business along the way. By the time he was a student at West Hempstead High School, he was scouted repeatedly to work in high-volume pizzerias and restaurants across Long Island.

Though Mr. Anzalone graduated with high honors from New York Restaurant School, much of his education was gained on the premises of various restaurants in the Tri-State Area. He completed an internship at the Union Square Cafe in New York City and went on to work there full time while taking on additional shifts at a number of other leading restaurants in Manhattan, always wanting to enhance his skills within the restaurant business. Mr. Anzalone also worked on the weekends at 24-Hour Bagel in Oceanside. He discovered one day that the store was up for sale, and the rest, as they say, is history.

Looking toward the near future, Mr. Anzalone aspires to operate at least 20 LIBC locations on Long Island, and extend his concept into Brooklyn, New York City and the Tri-State Area. It is not surprising, considering his hard work and accomplishments, that in 2010 he was named Businessman of the Year in Long Beach, N.Y. For him, receiving this distinction was a major turning point in being acknowledged by his peers. However, as he puts it, "I feel that the true highlights of my career still lie ahead." With this in mind, he plans to continue honing his skills and developing his company into a major bagel production machine, without ever compromising quality or integrity.

For more information about Long Island Bagel Cafe, please visit http://www.libagelcafe.com.

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