Delicatessen Owner Who Closed on Shabbat: "We Have No Regrets"

When Hanan Pazilov, the owner of 'Delicates' delicatessen in Modiin, announced the news: "Something new is about to happen at Delicates – stay tuned for surprises," none of the customers imagined he was planning a revolution. The delicatessen, which had been open on Shabbat and offered non-kosher food, is turning kosher.

A week later, the first photos of the place's conversion by devout kashrut supervisors began to appear, leaving customers in disbelief – the unimaginable happened. The only delicatessen in Modiin open on Shabbat was receiving rabbinical supervision, offering kosher products only, and, of course, closing on Shabbat.

"On Shabbat, we had 1000% more"

"We opened the delicatessen about three years ago," Pazilov tells Hidabroot in an interview. "From the first week, the delicatessen was open on Shabbat, offering cheeses, fish, and delicacies from around the world, not necessarily kosher, seven days a week. Many customers visited us, and it was hugely successful. We were always busy, and more than once we heard people say they come specifically to us and nowhere else."

What made your delicatessen so special?

"Beyond striving to offer tasty, fresh, high-quality food, we were one of the few open on Shabbat. In a city where all the stores are closed on Shabbat, being open with delicious offerings from around the world significantly boosted sales. Every Shabbat was bustling, with many customers. I estimate we sold 1000% more on Shabbat than during the weekdays. I'm not exaggerating. We had many customers from all around."

At the same time, Pazilov began working on opening another supermarket in Modiin. A year and two months ago, the supermarket opened, and from that moment, the work became extremely intense. "It was non-stop work," he explains. "We worked continuously, six days a week at the supermarket, and seven days at the delicatessen. We didn't have a moment to breathe. Although family occasionally helped, and our children pitched in too, we felt ready to collapse."

Simultaneously, Pazilov started feeling uncomfortable. "I'm not religious, nor do I observe Shabbat, but I am a traditional believer," he admits. "I never imagined running a store on Shabbat. Opening the delicatessen on Shabbat was financially motivated, but it bothered me internally. I didn't feel right about working and making a living on Shabbat."

"Profits Were Affected, But We're Happy"

One day, he sat with his wife and shared his feelings. To his surprise, she felt the same way. "She said she's felt this way all along but had a hard time telling me," he says. "I explained that my main struggle was on Fridays, when we start playing Shabbat songs in the supermarket, and everyone buys challah and grape juice to welcome Shabbat, but then we close the supermarket and rush to open the delicatessen... It felt wrong. I told my wife: 'I don't want to work on Shabbat; I want family time. We have five small children at home; I want to be with them on Shabbat.' She agreed, and so we began the kosher transition, initially in secret. Six months ago, we started replacing non-kosher products with kosher ones, cleaning the store thoroughly, and last Sunday, rabbinical inspectors came to purify the utensils and surfaces, completing the necessary process for our kashrut certification."

How did people react?

"There was quite an uproar, and we heard all sorts of reactions. Many expressed appreciation, and even Rabbi Zamir Cohen called to encourage us. He gave us strength, especially since I watch his lectures. However, some were disappointed, saying they came for specific dishes or because we were open on Shabbat. Some said: 'You were the light of Shabbat for us.' In reality, sales dropped more than expected. I hoped many religious shoppers would come during the week to compensate for Shabbat losses. It's happening, but not enough. I hope time will improve things and more religious customers will come."

Despite this, Pazilov says he doesn't regret the decision. "I'm completely content, knowing it was the right thing to do," he asserts. "Our first Shabbat off felt like a dream – we closed the delicatessen at 3:30 PM, left everything behind, and spent the whole Shabbat with family and the kids. It was peaceful and different, without needing to answer calls or check cameras. It felt right for us."

Pazilov pauses, bites his lips, then adds, "I won't hide that work has been affected, but thank Hashem, we're happy."