The Bergen County Firemen’s Home Association at the August Barbecue
The picnic grounds
The grounds of the NJ State Firemen’s Home were in full bloom and the lawns were perfectly groomed for the afternoon. The skies were blue and the temperature at 80 degrees. Perfect for an outdoor event.
The barbecue grill
We had a wonderful menu planned for the residents and their guests. We were serving Hamburgers and Cheeseburgers, Hot Dogs and Bruck Wurst, Barbecue Ribs and Chicken, Baked beans, Mac and Cheese, Fresh Watermelon for dessert along with home baked desserts made by a member’s wife. A wonderful menu that residents and their families enjoyed.
The front gardens in the morning
The memorial fountain
The grounds in front of the home
Setting up the grill for lunch
Chef Prince working his magic at the grill that afternoon
Our Grill Master today was Chef Prince from the NJ State Firemen’s Home, who created this feast for all of us down to the homemade mac & cheese and the baked beans with honey and cinnamon. Everything was delicious!
The food was amazing that day
After we finished eating, the men of the Bergen County Firemen’s Home Association took our annual group picture. I wanted to thank this very dedicated group of men for making this event possible.
The members of the Bergen County Firemen’s Home Association after a job well done
A big ‘Thank You’ goes to our dedicated Executive Board who works so hard to make this organization what it is today. Hats off to Tom Simpson, John Kinner and Roy De Young Jr. for everything they do to make this organization the success it is today.
The Executive Board of the Bergen County Firemen’s Home after the picnic was over Tom Simpson, Justin Watrel, John Kinner and Roy De Young Jr.
Jolly Nick’s is a small local restaurant in Downtown Dumont, NJ with a menu of deep fried hot dogs, hamburgers, chicken sandwiches and cheesesteaks. They have other deep fried treats like French Fries, Onion Rings and Mozzarella sticks.
The front of Jolly Nick’s at 31 East Madison Avenue
The inside is like a step back in the 1970’s and 80’s with classic chairs and tables and menu prices to match. The menu is so reasonable at a time when everything is getting so expensive. The owner keeps the prices with reach of his customers.
The inside of the restaurant
The menu is varied and very reasonable
What I love about the hot dogs here is that he deep fries them so they come out crackled and crisp. Then he puts them in a soft bun and you can choose from a variety of toppings
The hot dog and French Fries lunch special with a drink
I chose to keep it traditional and chose mustard and relish. It was loaded on top and I liked the combination of spicy and sweet in the taste.
The special meal
The deep fried hot dogs
The French Fries
Lunch was so good!
It was nice to sit back and talk to the owner while I was eating. He really loves what he is doing and the food he makes brings back a lot of memories of high school and summers.
On my last day of class at the college, I stopped in for lunch to try more of their delicious and very reasonable menu.
I was in the mood for a Cheeseburger with a side of Onion Rings and a Dr. Brown Black Cherry soda. It was the perfect meal at the end of the semester.
The Cheeseburger and Onion Rings
The burger was perfectly cooked and had a nice caramelized flavor to it. It was topped with lettuce, tomato and a pickle.
My burger and Onion Rings
The Onion Rings were perfectly fried and crisp and had nice slices of onion in every bite.
The Onion Rings
I really enjoyed my lunch out!
What I like about lunches here is they are reasonable, filling and well cooked. You can a nice meal for a fair price.
*The blogger wants to note that the prices have gone up a few dollars but the quality and portion sizes are well worth it.
This iconic pizzeria has been open since 1970 and has been serving the Bridgewater, NJ community and beyond since then. I have been coming here since I was kid and have rediscovered again when travelling in the area. On only its third owner since its opening, the pizza and their amazing tomato sauce has not changed since then.
Their iconic sign
The original Joe sold the business to Joe II in 1984 and this year after 35 years of ownership, Joe II retired and his family did not want to take over the business and sold it to Sal, who I met recently who said he is keeping all the original recipes.
The longevity of this restaurant is the food and their prices. The mozzarella is always stringy on every bite, especially when a fresh pie comes out for slicing at lunch. The tomato sauce has a wonderful spicy tomato-y flavor to it that really brings out the sweet flavor of the fruit.
The pizza sauce recipe has been passed down through three owners!
The bottom of the pizza has a crisp consistency to it and you can taste the caramelization in every bite. The best thing to do is order a large and really enjoy it.
The pizza is really good!
Joe’s sandwiches are always consistent and delicious (See review on TripAdvisor). The half meatball hoagie comes with four rather large, freshly made meatballs. Joe’s meatballs are made fresh every day and are loaded with garlic. On a crusty fresh roll and lots of their tomato sauce each bite is special.
The meatball sandwiches here are amazing! (They no longer serve sandwiches)
Their half Italian hoagie is loaded with freshly sliced Italian cold cuts including ham, salami, provolone cheese with shredded lettuce and tomatoes with a vinegar and oil dressing. The combination of flavors of meats and vegetables really works.
Add a half dozen mozzarella sticks with fresh sauce on the side or garlic knots to a slice and it will give you the perfect afternoon lunch or dinner. In the almost fifty years I have been coming to Joe’s, I have never had a bad meal through the three owners.
The calzone was excellent
On a recent trip after a Michigan State versus Rutgers football game I decided to stop for dinner. I had the most delicious Sausage and Cheese Calzone that was made by the current owner. The calzone was huge. It was about the size of a small pizza that had been folded over.
Where the pizza magic happens
The calzone was filled with a combination of ricotta, mozzarella and parmesan cheeses with a big handful of fried sausage tucked into a soft pizza dough that was baked golden brown. It was accompanied by a bowl of their delicious tomato sauce that is based on the original Joe’s special recipe. Each bite was wonderful.
I went to Bridgewater again in 2026 to go to the 4H Fair and when a storm brewed during the fair, the organizers kicked everyone out before I could eat, so I decided to stop by Joe’s for a sandwich. They no longer make them so I ordered the Sausage and Pepperoni Roll. When it came out, it looked like a small pizza folded over. They made it fresh for me.
The Sausage and Pepperoni Roll with a side of red sauce
The roll was stuffed with a half pound of sweet fried sausage and spicy pepperoni, tucked in a pizza dough shell and baked to perfection.
It was the perfect meal for me covering both lunch and dinner. This could have been shared by two people.
The food here has been excellent since I started to come here in the 1970’s and has not changed since.
The dining area has not changed much since I was a kid
It’s nice to know that somethings never change. The restaurant has always been consistent and it’s nice to know that some things don’t change.
(*Blogger wants to note that the prices have gone up over the years.)
West Place Chinese Restaurant at 1288 Amsterdam Avenue
I came across West Place Chinese Restaurant when I was walking the neighborhood in Morningside Heights (MywalkinManhattan: Day Sixty-Nine Visiting SoHA, Morningside Heights last March). It was packed with Columbia students during the lunch hour and when I returned, people from the housing the complexes that surround it replaced them.
The inside of West Place Chinese Restaurant.
One afternoon towards my walk of the neighborhood, I went in for lunch and they have the nicest selection of lunch specials that are each priced at $10.00 (prices have changed over the years). This runs from 11:00am-3:00pm and the entree is served with Pork Fried Rice and a choice of either Wonton, Egg Drop, Chicken Noodle or Rice Soups. There is a dish from all over their menu and the few times I have eaten there, they have been excellent (see reviews on TripAdvisor).
The Wonton Soup is excellent
On the first trip there, I tried the General Tso’s Chicken, a combination of fried chicken pieces served in a tangy sweet/sour sauce served with a large portion of fried rice. The serving size was large enough for two people to easily share. The sauce coated a sizable portion of chicken that was perfectly cut and fried. There is a lot of flavor to their sauce and has a nice tartness to it. The fried rice is pretty standard but still tastes good. Not much as way of ingredients except bean sprouts.
The General Tso’s Chicken with Fried Rice is excellent
It was on this trip I noticed that at lunch they also have a small lunch buffet that is priced at $6.95. That is a combination of popular dishes and rice and noodle dishes as well. It seems to very popular with the locals and students alike. You might want to call the restaurant to ask what the hours of this buffet and if it is offered on the weekends.
The Roast Pork Lo Mein here is excellent!
The second time I ate here, I came for dinner on a rather cold night and the meal warmed me right up. At night, the restaurant offers a Special Combination Platter, a choice of sixteen popular dishes served with Pork Fried Rice or White Rice with an egg roll.
I tried the Chicken with String Beans with fried rice and an egg roll. The portion size of chicken with string beans was very large and even myself who has a large appetite could just about finish it. The string beans were fresh with a crisp snap and cooked perfectly with just the right amount of chicken where one did not dominate the other. It was served in a spicy garlic sauce that mixed well with the rice.
The Chicken and String Beans is really good
Their egg rolls are filled with roast pork and vegetables and were perfectly fried out. With a little sweet sauce, made a nice accompaniment to the dish.
The service here is very friendly and helpful and they get the food out quickly.
On a recent trip uptown, I stopped in for dinner and this time I tried the Boneless Spareribs with Fried Rice and an Egg Roll combination platter and the meal was excellent as usual. I had not eaten here in months and the food is consistently excellent. The portion size was larger than I remember from the last time. They really piled the food into the container.
The Boneless Spareribs with Fried Rice and an Egg Roll.
The Boneless Ribs were overflowing on the platter.
These sweet and juicy bites are full of flavor and piled into this small dish. There was enough food for two people.
The Egg Rolls are amazing.
When I revisited Harlem again to explore changes in the neighborhood, I stopped in for a late night dinner and had the Beef and Broccoli with Pork Fried Rice and an Egg Roll.
The Beef and Broccoli Combination meal
I had forgotten how good the food was here. The meal was excellent. The beef was so tender and the brown sauce had such a rich flavor to it. The Pork Fried Rice has lots of ingredients including nice sized pieces of roast pork.
The Beef and Broccoli was delicious
Their egg rolls are some of the best in the City with slices of cabbage and roast pork and fried to perfection.
The egg rolls were cooked to perfection
The dinner was delicious and hit the spot. If you are on the Columbia campus and have a yearning for good Chinese-American cooking, this is the perfect place for you.
Please call the above number for delivery. It is free in the area with the minimum of $8.00.
D’Lili Bakery is a small neighborhood bakery that stands out because of the quality, selection, service and prices. The bakery is extremely reasonable, the portion sizes are enough for a meal and the ladies that work there are very nice but you had better know some Spanish.
Their Beef and Chicken Pastilitos are delicious
You can buy a complete meal here and not go over budget. The pastilitos, which are the Dominican version of the empanada, are generously filled with either cheese or meat and make the perfect meal on the run. I love their Chicken and Beef Pastilitos and two of those are more than enough for a quick lunch.
The Beef Pastilitos
Both the Chicken and the Beef are very well spiced and I enjoy eating these on my walks around the neighborhood.
The Chicken pastilitos
Where D’ Lili Bakery really shines is there baked items. Everything I have tried there was wonderful. From their fruit filled pastries to their donuts, everything I have bought there has been fresh and delicious.
The Sugar doughnuts
The sugar doughnuts here are fried and loaded with sugar. They are soft and chewy.
These are pillowy and chewy
What I really love is their fruit filled pastries. Their Guava pastry comes in both fruit filled and fruit cheese filled and they give you a generous slice. The fruit filling has a tangy taste and makes the perfect end to the meal.
The flaky Guava pastries
D’Lili Bakery is one of those neighborhood bakeries that every block should have around. The food is very reasonable, the service is very nice and the prices in this economy are very fair.
New York City is loaded with bodegas and delis sometimes a couple on each block. Brooklyn has many of them and when I walk through neighborhoods here, I try to eat locally and support small businesses. I came across 840 United Deli when I was visiting the Brooklyn Botanic Garden and wanted a sandwich instead of pizza.
The menu at 840 United Deli
The place was busy in the late morning with people ordering breakfast sandwiches. The guy next to me was raving about a Bacon, Egg and Cheese hero that the breakfast cook made for him.
The ingredients to make those great sandwiches and wraps
The selection of sodas and snacks
I wanted lunch and was in the mood for something that would get me through the afternoon and I went for a Cheeseburger Deluxe. Great Choice!
The Cheeseburger Deluxe
The cheeseburger was perfectly cooked and caramelized. The burger was oversized and was more than enough for lunch.
The Cheeseburger
The French Fries
They gave me more than French Fries on the side. This could have fed two people comfortably.
What a great dinner before the show
On another trip to Brooklyn for an exhibit at the Brooklyn Museum, I stopped in for a sandwich and ate on the steps of the Brooklyn Museum again. It is the perfect place to people watch. This time I ordered a Cheesesteak. You have to be pretty clear with these guys on ordering a Philly Cheesesteak. While it is delicious, the guy asked me if I wanted lettuce and tomato on it with mayo. That would make anyone from Philly either pissed or cry.
The Philly Cheesesteak
The hero was loaded with meat and cheese
I felt like I was back in Philly
When I was visiting the Brooklyn Botanic Garden for “Members Movie Night”, I stopped in for another hero sandwich. I ordered the “All American Hero” with Hot Pastrami, Turkey and Swiss Cheese heated on the grill and then tucked into a chewy bun. It was really good on a cool night.
This made the perfect dinner on the cool evening in the Brooklyn Botanic Garden
The sandwich was loaded with meats and cheeses
Yum!
Don’t miss the friendly bodega cat as he travels around the store keeping watch
You know the food will be safe
480 United Deli is one of those bodega/deli’s that every neighborhood should have on its block.
I thought I knew all the farms in Bergen County, NJ and where Trey were located. I recently went to Alpine, NJ to visit an old cemetery for another blog I was writing and as I arrived at my destination, I passed the Closter Farm & Livestock Company. It was almost closing time so when I finished back at the cemetery, the gates were closed and I had to make the trip another day.
The entrance to the farm
The entrance to the farm
What I discovered was a small picturesque farm tucked in between a suburban development offering wonderful organic produce and meats. The farm even supplements what they don’t grow or produce by working with other organic farms in the area.
History of the Farm:
(From the Farm’s website)
Jon Friedland and his family spent many weekend afternoons driving from their home in Manhattan to the movie theater in Closter. They loved Closter and the community reminded Jon of the Ohio suburb where he grew up. When the farm became available they saw the opportunity to have a direct hand in creating the food, health and environmental practices they have long believed in, and to learn and participate directly as a family in the labor and care required to operate an Organic farm. It has been a massive learning experience to get the farm up and running and we are grateful to have the opportunity to continue learning and growing with the Closter community (Closterfarm.com).
The farm stand store
The Closter Farm
The fields are not just beautiful to look at but produce an assortment of produce that is organic and sustainable. On a warm Spring or Summer day, walking next to the fence and below the shade trees, you can a glimpse of the upcoming crops that will line the farm stand a few weeks in the future.
The Philosophy:
(From the Closter Farm website)
We believe that the healthiest, best tasting, most beautiful vegetables and livestock are grown when they are a symbiotic product of whole farm health. Every action we take is focused on fostering a diverse, resilient, verdant ecosystem whose natural byproduct is intense soil fertility and natural pest resistance (Closterfarm.com).
The fields of fresh vegetables growing
Equally important to us is that our approach follows sustainable environmental best practices by sequestering carbon in our soil and minimizing or eliminating the water and air pollution associated with conventional agriculture and its reliance on synthetic chemicals (ClosterFarm.com).
The fruits and vegetables grown in the farm
The selection of fresh fruits and vegetables available for sale
Honey, cut flowers, grass-fed and grass-finished beef, pasture-raised and heritage pork, Organic mushrooms, Organic and pasture raised eggs, Corn and soy-free eggs, Organic milk, cheese, kefir, as well as heritage breed turkeys for Thanksgiving.
The selection of plants for sale
The flower selection
The farm barn
The barn and the fields that support the farm
The Farm Store:
The Closter Farm store carries a selection of freshly grown products seasonally, from other organic farm proveyors and vendors who supply similar products that meet the farm’s standards.
The entrance of the farm store with a selection of fresh flowers and organic seeds
The flower sign
The selection of farm grown products
The outside meat cooler
The outside cooler of organic beef, chicken and fresh eggs
The inside of the store carries a more of the same products, nicely packaged and reasonably priced quality products. These are the type of quality you would expect from fine dining establishments in the area, which you can prepare at home.
The selection of meat, poultry, eggs and dairy products
The selection of fruits and vegetables from the farm’s fields and partner farms
A selection of fresh vegetables and flower ms and fresh pies from Noble Pies of New York State.
A selection of farm fresh products like fresh honey and organic products
What is nice about the Closter Farm is the picturesque environment tucked in a suburban environment. You drive through entrance and are taken back to a world of Bergen County before WWII when the County was an agrarian society.
Places for children to play without cellphones
The property reminds me of the farms in the more rural parts of Southern and Western New Jersey with their corn mazes and decorated barns. Here they have small cut outs for children’s pictures and from a distance you can see the farmhouse.
The farmhouse on the property that some of the farm hands live
The farm offers families not just quality products and welcoming service, but a chance to step back for an afternoon to a time when things were much slower and afternoons were about appreciating the experience without trying to record every moment of it.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
In the Spring of 2026, I partnered with American Dining Creations, our on-campus leasee of our dining outlets with both the main cafeteria on the second floor and the coffee shop and pizzeria on the first floor.
We created a project three years ago in my Spring 2023 class entitled ‘Feasting at Bergen Community College-Breakfast , Lunch and Dinner’ when they were finding that the students did not know we had a cafeteria. The project was a huge success and gave the company insights to the identity problems the students had on on-campus dining.
The project ‘Feasting at Bergen Community College’ Spring 2023:
This semester we tackled the issue of options for early morning quick dining. The coffee shop offered two options, egg bites and breakfast sandwiches plus pastries and bagels. I thought it could offer more by opening the pizzeria three hours early and offering a selection of breakfast themed pizzas, calzones and desserts that could transition to lunch. So I partnered with Jack, the manager, again and had the students create a new menu, set up the Social Media, create a new logo for the breakfast menu and plan an Opening Party to promote the new menu. The results were very interesting.
Next I had a mandatory field trip to the pizzeria where Jack described the current business and sales of Primo Pizza, our pizzeria on the Bergen Community College campus.
Bergecco-Parc Consulting Inc. Field Trip:
Jack, the manager of American Dining Creations, on the morning of our tour
My 11:00am Team:
The Team Field trip to Primo Pizza
My Teams at the end of the tour
Our Team picture on the Field trip
I broke the class up into five teams and for the next six weeks we worked on the Team project, creating a new breakfast concept that would work for the college.
Being in Corporate does come with its difficulties. Teams disagreed, team members disappeared and balances were shifted throughout the six weeks. It is amazing how much of the true Corporate experience they really have on this project.
On April 29th, 2026, the students presented their ideas to Jack and myself. There were some very interesting ideas on how to grow the business at an earlier hour and how to transition breakfast items into the early lunch menu.
I really liked some of the creative ideas that the groups came up with pizzas topped with eggs and various meats and vegetable toppings, the variety of cheeses and sausages and their use of spices. Some came up with Korean, Spanish and Italian themed flavors both as toppings and fillings. The parties they planned for the Opening went from simple to a little to elaborate with budgets that went into the thousands (this would not work). I liked all of their logos and though their ideas for the menu were very clever.
Each Executive Team has to find our Divisional Corporate Headquarters, and plan the Division’s Corporate party. One of the items of the party is the Corporate gift which is given to each Team Member at the party.
After the Presentation was over, we had a Q& A on the ideas the students had and Jack seemed very impressed with what the students had to say. This was a great way to get feedback from the audience the company was trying to reach.
The Presentation Reception
After every Presentation, I have a reception for my students with homemade cookies and brownies that I bake for the students, chips, waters and sodas. I do this after every presentation for a job well done.
Our Team picture on Presentation day
We finish each Presentation with our Team Corporate picture. My well dressed and polished future executives ready to conquer the big city. Then the final exam and then they move on to the next class.
Another successful project and another semester complete.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience.
The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
I also taught Principles of Management, which came with its own set of challenges. It was the amount of people in the class and what projects would they be working on.
In the past, I have created these Team projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. All of these business concepts are simulated.
Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
While my morning Business 101 classes worked on their ‘Breakfast at Primo Pizza’ project and my International Marketing students worked on their “The Historic Revolutionary War Graveyards and Cemeteries of Bergen County” projects, I had my Principle of Management students create a game plan to market the Pascack Historical Society Museum in Park Ridge, NJ to a younger, more modern audience.
When choosing a project for this class, I had had two other ideas that fell through, then I had remembered working with the Pascack Historical Society Museum the prior year for my “Bergen 250” Team Project. We had proposed a Farm to Table Dinner at the Wortendyke Barn down the road with the dinner starting with a Cocktail Party here with a tour of the museum. I asked the museum again to partner with me on this project.
The Video Presentation of the “Bergen 250”in 2024:
The museum had created a wonderful exhibition for the “Bergen 250” but when I went to visit it, no one was at the museum but myself. When I asked the volunteers that day how many people had visited the museum, they told me I was the first one. That got me thinking why people were not visiting this wonderful museum with its interesting artifacts and intriguing displays.
The outside of the Pascack Historical Society Museum at 19 Ridge Avenue in Park Ridge, NJ
Then I looked at their website and their displays. I realized that the museum was not adapting to the cellphone age. There were no QR codes at any of the displays, not enough pictures of the display on their website and their scavenger hunt bingo game needed an update to engage a younger crowd.
That’s when I came up with a Marketing plan for the museum and proposed it to their Executive Board. We worked together to come up with new ways to promote the museum and its collection. This was our combined idea and we looked at how to bring more traffic to the museum.
The Proposal for “Bergen 250: Touring the Pascack Historical Society Museum”:
I presented the project to my students after the Spring Break and then the next week took my students on a mandatory field trip to the Pascack Historical Society Museum in early April. The Board members of the Museum led us on a tour of all the exhibitions, then discussed their plans for the “Bergen 250” and then discussed some of the challenges that the museum faced with attendance.
Touring the museum
The students on their part took pictures and notes about the museum and their displays. Many would make various trips back to the museum to crest the QR codes for the displays and map the museum’s backyard for the Farm to Table fundraiser and a proposed afternoon tea.
Touring the museum
Touring the museum
Touring the museum with the Board of the museum
The museum’s Board members could not have been nicer and more helpful to the students and myself. We got a lot of insights on what direction the Board wanted to go.
Our Team picture at the museum
The tour of the museum took about an hour. We then had a Division Team Dinner at Pompilio’s Pizzeria in Downtown Westwood, NJ:
I find that these Team dinners and lunches are very helpful in getting the students together to get to know each other and we share a nice meal as a Team should. We asked the Board to join us so we could continue the conversation.
Dinner with both the Board and my Team
For the next five weeks the three Teams broken into Marketing, Historical and Foodservice created their ideas and game-plans to help the museum increase traffic by trying to bring a younger and tech savvy visitor into the space.
The Pascack Historical Society YouTube Presentation:
The video of our Presentation to the Board of the Pascack Historical Society Museum on the evening of April 29th, 2026
On the evening of April 29th, the Board members of the museum joined us for the Presentation of ideas the students came up with including setting new QR codes for all the displays, a revamped Marketing plan to showcase the museum, a new historical walking tour, one aimed at adults and one to children and the ideas for the fundraising dinner, a children’s birthday party concept and a Afternoon Tea fundraiser.
After the Presentation, we had a Q & A on the ideas and after the Presentation was over, we had a reception for our guests and for the student consultants. Then we took our Corporate Team picture.
My Divisional Team the night of the Presentation
Our reception after the Presentation
It was another successful project accomplished and it looked like the Board went home with new ideas and the students learned a few things about themselves. I could not have been more proud of the students.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus Campus where I work. I came up with it one night at three in the morning when I needed an idea for a project for my students.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
In the Spring of 2026, I partnered with American Dining Creations, our on-campus leasee of our dining outlets with both the main cafeteria on the second floor and the coffee shop and pizzeria on the first floor.
We created a project three years ago in my Spring 2023 class entitled ‘Feasting at Bergen Community College-Breakfast , Lunch and Dinner’ when they were finding that the students did not know we had a cafeteria. The project was a huge success and gave the company insights to the identity problems the students had on on-campus dining.
The project ‘Feasting at Bergen Community College’ Spring 2023:
This semester we tackled the issue of options for early morning quick dining. The coffee shop offered two options, egg bites and breakfast sandwiches plus pastries and bagels.
I thought it could offer more by opening the pizzeria three hours early and offering a selection of breakfast themed pizzas, calzones and desserts that could transition to lunch. So I partnered with Jack, the manager, again and had the students create a new menu, set up the Social Media, create a new logo for the breakfast menu and plan an Opening Party to promote the new menu. The results were very interesting.
Next I had a mandatory field trip to the pizzeria where Jack described the current business and sales of Primo Pizza, our pizzeria on the Bergen Community College campus.
So in early March, we had an in class field trip to the pizzeria and arranged for Jack to tell us about the business. It was an eye opener on how the company’s contract works with the college and the perimeters you have to work with space and menu.
Jack, the manager of American Dining Creations, on the morning of our tour
My 8:00am class on their on-campus field trip
The field trip to Primo Pizzeria
The morning field trip to Primo Pizza
The Teams on our field trip
My 8:00am class Team Picture
My 8:00 am Team picture
I broke the class up into five teams and for the next six weeks we worked on the Team project, creating a new breakfast concept that would work for the college.
Being in Corporate does come with its difficulties. Teams disagreed, team members disappeared and balances were shifted throughout the six weeks. It is amazing how much of the true Corporate experience they really have on this project.
On April 29th, 2026, the students presented their ideas to Jack and myself. There were some very interesting ideas on how to grow the business at an earlier hour and how to transition breakfast items into the early lunch menu.
I really liked some of the creative ideas that the groups came up with pizzas topped with eggs and various meats and vegetable toppings, the variety of cheeses and sausages and their use of spices. Some came up with Korean, Spanish and Italian themed flavors both as toppings and fillings. The parties they planned for the Opening went from simple to a little to elaborate with budgets that went into the thousands (this would not work). I liked all of their logos and though their ideas for the menu were very clever.
Below is the PowerPoint and Presentation of the project ‘Breakfast at Primo Pizza‘:
Each Executive Team has to find our Divisional Corporate Headquarters, and plan the Division’s Corporate party. One of the items of the party is the Corporate gift which is given to each Team Member at the party. This is the item the morning Team chose, a Beach combo with a beach towel, water bottle and sun glasses. I thought it was very clever.
The Corporate Present proposal
After the Presentation was over, we had a Q& A on the ideas the students had and Jack seemed very impressed with what the students had to say. This was a great way to get feedback from the audience the company was trying to reach.
The Presentation Reception
After every Presentation, I have a reception for my students with homemade cookies and brownies that I bake for the students, chips, waters and sodas. I do this after every presentation for a job well done.
Our Presentation Team Picture
We finish each Presentation with our Team Corporate picture. My well dressed and polished future executives ready to conquer the big city. Then the final exam and then they move on to the next class.
Another successful project and another semester complete.
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