NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?

Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur


Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad


Albert Allaham: Owner of Reserve Cut

My NativeAdVice:


In 1999, a very young Albert Allaham moved to New York from Damascus. He was just 12 years of age. Following high school, Albert became a full-time butcher, working countless hours to learn the family’s expert techniques. Being a descendant of a long line of expert butchers dating back to more than 200 years to Damascus, Syria, this was more than just work, it was his true passion. In fact, his family ran one of the most respected butcher shops in the country.

He continued to hone his craft, becoming a master butcher and the owner of the very popular, Brooklyn high-end meat market – The Prime Cut, which serves top quality meats to customers throughout the New York area. Driven and dedicated to bring his customers only the finest quality in kosher meats, the savvy entrepreneur then extended his knowledge and expertise of fine cuts to fine dining, creating Reserve Cut, the contemporary kosher restaurant at The Setai Wall Street in the Financial District. His goal: to redefine the kosher dining landscape and encourage non-kosher guests to try its superior cuisine.

How did you get into the hospitality industry?

It was an easy transition as my family has been in the SERVICE/HOSPITALITY business for generations as MASTER BUTCHERS.

Tell us about Reserve Cut. What inspired the idea and what is your vision for the restaurant?

STEAKS was our inspiration.  What better way to SHOWCASE the BEST steaks in the city of New York than to open a restaurant?

What strategic partnerships/marketing strategies have you implemented that have contributed to Reserve Cut's success?

Our strategy has ALWAYS been to showcase who we are in terms of QUALITY of food, beverage & service.  We always ask ourselves:  “What is the point of difference between us and the others?  What can we do differently?”  The point of difference is that no other restaurant serves our prime steaks and no one has this one-of-a-kind venue.  That is our strategy…..being HONEST with our guests and simply showing them what we do.

What industry trends are you noticing and how do you capitalize on them?

1.    QUALITY/DISCERNING GUESTS…..Today’s guest are the most food educated guests we have ever had.  They KNOW food and understand QUALITY.  It is important that we deliver it every day.

2.    LOCAL FARMERS/FARM TO TABLE….We establish and nurture relationships with ALL our vendors and in particular local farmers

3.    WELLNESS…..Protein-bowls, super-foods….kale, quinoa and other grains are featured on our menus

4.    SUSTAINABILITY….we only partner with vendors who have sustainability as a core value

Your greatest success as Owner/Operator of Reserve Cut?

My greatest success here at Reserve CUT is observing my guests, both regular and new, leave here with a smiles on their faces.  I also LOVE that our guests choose Reserve Cut for their LIFE events…..weddings, proposals, bar/bat Mitzvah’s etc.

Your advice to an aspiring restaurateur?

Be TRUE to yourself and your beliefs.

Describe the ideal experience at your restaurant.

Seamless service.  Deep sense of hospitality.  PERFECT ingredients handled with respect, cooked honestly and well.

How do you motivate your employees?


What's next for Reserve Cut?

BRAND EXPANSION.  The demand is there both in partnerships and market.