A little note before you read this: Part of the joy of this job goes beyond tasting—it’s seeing food service training in action. Programs like On Your Mark were making an impact back when I ran American Grill on Forest Avenue—24 years ago!—and it’s remarkable to see them thrive today. Stories like this truly touch me. Generally speaking, we need more initiatives like this across the industry, because structured training doesn’t just build skills—it shapes a workforce with care, manners, and attention to detail.
STATEN ISLAND, N.Y. —Pumpkin pancakes stacked high, chocolate-stuffed French toast drizzled with ganache, and an Apple Pie Smoothie that tastes like autumn in a glass—On Your Mark Café in West Brighton serves fall on a plate. But behind the seasonal flavors is a story that makes every bite matter.
Jennifer Allen attends to the details of service including how to navigate between tables during a lunch rush. (Advance/SILive.com | Pamela Silvestri)
“I had to try them—I’m the waitress,” said Jeanine Long, laughing as she angled a plate of pumpkin pancakes for a photo. “They’re delicious. You have to taste everything to see if it’s going to be good or sell. I love the fall—and the fall-like mood.” Moments later, Janice Wong slid up to the table and gave Jeanine a quick high-five.
Janice Wong, left, and Janine Long explain some of the nuances of the new fall drink line. (Advance/SILive.com | Pamela Silvestri)
Across the room, Jennifer Allen appeared tableside with a smile to take an order. At the door, Anthony LaDuca jumped up to hold it as guests headed out. “Have a nice day!” he said sweetly.
These unchoreographed gestures are the heartbeat of On Your Mark. The café is operated by the nonprofit of the same name—a Staten Island organization that, among other services, provides vocational training and employment opportunities for individuals with intellectual and developmental disabilities. Here, the mission isn’t a footnote on the menu or a paragraph on a website—it’s the rhythm of the shift.
Anthony LaDuca works with his colleagues who also help create the new seasonal specials. (Advance/SILive.com | Pamela Silvestri)
“The most rewarding moments come when an individual learns another skill or reaches a goal,” said Joe Gori, director of Employment Initiatives. “It’s definitely a feel-good place. I wouldn’t change it. Everyone has an impact just by supporting.”
Joe Gori chats with a server, Jennifer Allen, as the lunch rush begins. (Advance/SILive.com | Pamela Silvestri)What’s cooking—now
The café lives at 639 Forest Ave. and runs Monday through Friday, 8 a.m. to 3 p.m. The attached chocolate shop keeps the lights on until 4 p.m., which explains the sweet streak on the menu: S’mores Waffle, Dubai Pancakes with pistachio cream, shredded phyllo and a dark-chocolate drizzle, and the Chocolate Nutella Flatbread—a crisp plank layered with chocolate and Nutella, strawberries, and a final scatter of crushed chocolate-covered almonds.
The next door chocolate shop has provided inspiration for some of the specials like this insanely chocolatey “stuffed” short stack made with fluffy pancakes and a garnish of chocolate covered almonds. (Advance/SILive.com | Pamela Silvestri)
“People see that [flatbread] go by and that’s usually it,” a staffer said, brushing her hands together in the universal “done deal” gesture.
The café keeps a steady cadence. Supervisors offer guidance in the open kitchen, helping individuals with tasks—or stepping back when confidence takes over.
Jeanine Long knows the specials and recommends some of her favorites. Part of the job requires test-tasting. (Advance/SILive.com | Pamela Silvestri)
Or they’re hands off. Jeanine can easily tick through the daily specials: Tuesdays are cheesesteaks. Wednesday is the chicken cordon bleu wrap—“grilled chicken, ham, Swiss and a little Dijon mustard.” And Thursday is the honey barbecue chicken sandwich—“I like the coleslaw on it,” Jeanine added without hesitation, “You get that extra crunch.”
On Your Mark Café has its regulars from West Brighton and beyond.(Advance/SILive.com | Pamela Silvestri)
There’s soup, too—broccoli cheddar among the rotating pots—plus omelets, flatbreads, wraps, salads, and sandwiches from breakfast through lunch.
On the beverage side, the NutriBlend section leans into cooler weather with the Apple Pie Smoothie—apple, honey, and almond milk blended with apple-pie spice—plus the option to add plant protein “for a different layer,” Gori said.
Every menu item comes with its own skill set, from drinks to sandwiches. (Advance/SILive.com | Pamela Silvestri)
When spring arrives, the staff likes to change things up. As daffodils bloom outside, signaling a new season, lighter fare—crisp salads and fresh eats—inspire the kitchen inside.
One of Jonathan Lee’s favorite dishes is a caramelized onion-stuffed burger, a dish he helped create. (Advance/SILive.com | Pamela Silvestri)Training, baked right into the recipes
The work behind all the menus is precise and layered with meaning. “As you can imagine, it was a big deal for us—What are we going to offer people? What’s our actual recipe?” Gori said. “Every recipe contains a wide variety of skill sets. The consumers had their input here, too.”
He keeps shifts staffed with intention—about four staff members to 10 participants—so coaching can happen in real time, without rushing anyone past the point of learning.
Every day at work is a joyous one as the staff and their guides work together. Still, there is a great sense of autonomy for workers who interact with guests one-on-one.(Advance/SILive.com | Pamela Silvestri)
That also means the team resists the temptation to promote a new item too soon. “We can’t do it more quickly because they might offer those items prematurely,” Gori said. “So it’s a delicate balance. We work with everyone—front and back of the house—so by the time something hits the menu, our crew knows it cold and can talk it through when a customer asks.”
Chef Eric Wanglund—whose résumé includes West Shore Inn and Fig & Vine—calls the café a “fast-paced food life” classroom that still puts people first. “I’m thrilled with how they’ve adapted. Our customers know the mission, so they’re willing to wait. They’re not only understanding—they encourage it.”
Part of the work day is a social time where colleagues eventually become friends and mentors. Here are Anthony LaDuca, Amy Weiss and Janet Wong. (Advance/SILive.com | Pamela Silvestri)Jonathan’s arc (and his quesadillas)
Gori introduced Jonathan Lee, who popped into a chair for a few minutes between tasks. He learned to cook through On Your Mark and now splits time between the café and Carmel Richmond Nursing Home.
“I like cooking. I make things fresh. I like to make food,” Jonathan said. “The customers are satisfied.” His favorite dish to prepare is quesadillas; to eat, it’s the French onion burger. He spoke with pride about cooking at home—American, Italian, and Chinese—and walked through a scratch pot of spaghetti and meatballs like a patient tutor to the initiated: sauté the diced onions and garlic until translucent, season with parsley, oregano, and thyme, add crushed tomatoes and paste, then let the meatballs simmer until the sauce tightens.
“He has come so far,” Gori said. “He would work every day if we let him. He truly loves to work.”
The cafe’s daily rhythm includes greeting customers and even holding the door as they leave. It’s a cheery day all around. (Advance/SILive.com | Pamela Silvestri)Community is the bread and butter
The café opened in 2001 as a simple coffee house—couches, a TV, baked goods, coffee—then grew as the neighborhood leaned in. Pandemic years crushed that momentum. “We were on an uphill swing before COVID and then we fell through the cracks,” Gori said. “People moved away, started working from home. The community is the bread and butter.”
Flatbread pizzas take a salubrious spin with roasted veggies. (Advance/SILive.com | Pamela Silvestri)
Still, Staten Island does what Staten Island does. “I’ll get people who tip on a bill,” Gori said. “We’ll have regulars who’ll say, ‘Have that pizza party for them.’ They want the staff to feel celebrated.”
Personal service comes with details that count. (Advance/SILive.com | Pamela Silvestri)
Gori’s own relationship to the place is measured in decades, not months. He found On Your Mark in the mid-1990s, when a director visited local high schools. He started at the day camp, picked up weekend support, helped with Friday night swim at the JCC—and kept going. “My degree is in psychology with a minor in business,” he said, “but what kept me here is simple: These guys are family to me. They’re family.” He points out small details with quiet pride—the logo character he still calls the “On Your Mark Man.”
On Your Mark Café, 639 Forest Ave., operates Monday through Friday from 8 a.m. to 3 p.m. The neighboring chocolate shop is open til 4 p.m. Proceeds are reinvested into On Your Mark’s programs.
The On Your Mark “man” is the logo of the restaurant which is located at 639 Forest Ave., West Brighton. (Advance/SILive.com | Pamela Silvestri)
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