LEADERSHIP COUNCIL

American Dream

BCB Community Bank

Bergen Community College

Bergen Engineering/Branca Properties

Conference Technologies, Inc

Delta Dental

Edison Properties

ELEC 825 | Engineers Labor-Management Cooperative

Eastwick Colleges

EZ Ride

Forsgate Industrial Partners

Genova Burns

Goya Foods

Hackensack University Medical Center

Hartz Mountain Industries

Horizon Blue Cross Blue Shield of NJ-NYC

Hospital for Special Surgery

IBEW 164

J. Fletcher Creamer & Son, Inc.

Kearny Bank

Lakeland Bank

Langan Engineering

New Jersey-NYC

Meadowlands Racing & Entertainment

M&T Bank

MWWPR

NAI James E. Hanson, Inc.

New York Jets

NJ Sharing Network

NJM Insurance Group

NJSEA

Onyx Equities, LLC

PSE&G

Quest Diagnostics

Russo Development

Scarinci Hollenbeck

TD Bank

Terminal Construction Corp

VEOLIA

Verizon

Wacoal America

WSP

Publisher: Meadowlands Media,

a division of the Meadowlands Chamber

MCHQ - Business Hub

1099 Wall Street West, Suite 100

Lyndhurst, NJ 07071

(201) 939-0707

Content & Publications Manager:

Cindy Capitani

email submissions: ccapitani@meadowlands.org

Copyright 2023. All rights reserved. Reproduction of any artwork, editorial material or copy prepared by Meadowlands Chamber of Commerce and appearing in this publication is strictly prohibited without written consent of the publisher. Additional magazines and reprints of articles are available.

The views expressed in this magazine are those of the submitting authors and do not necessarily represent the views of, and may not be attributed to the Meadowlands Chamber or Meadowlands Media.

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Copyright © 2023 Town Square Publications

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Chairman, CEO and Publisher | Douglas K. Ray

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ON THE COVER:

Ron Simoncini, President of Axiom Communications

and YMCA Chair

Mike Coletti, Partner and Executive Board, MAZARS USA and Incoming YMCA Chair

David Kissellback, YMCA President and CEO

Amy Herbold, Senior Vice President, American Dream

and YMCA Incoming Vice Chair

There is a Lot to Celebrate...!

W hile our 50th Anniversary is a good reason to celebrate, there is much more going on here in the Meadowlands that deserves attention.... as well as celebration.

As part of our 2023 advocacy program agenda, we recently hosted a symposium on Artificial Intelligence. It was an eye opener as I left the session with a sense of excitement. Our expert panel agreed that while there is some uncertainty about aspects of AI and its implementation into our business lives, the fact is it will be a game changer on many levels. They all concluded that businesses that learn and understand how to use or not use elements of AI in their operations will stay ahead of the competition. That’s why I have challenged all of my team to experiment with ChatGPT and other AI tools so we can be better at delivering member benefits and information to you.

Our Meadowlands 2040 Foundation recently held its Thought Leaders Conference on transportation and mobility with a stellar speaker panel of the senior most officials representing the PANYNJ, Gateway Tunnel Program, NJDOT, NJ Transit and the NJ Turnpike Authority. I am delighted to share with you that those agencies combined will invest well over 5 billion dollars in infrastructure improvements in the greater Meadowlands in the coming years! That is exactly why it is critical for the MC to maintain its strong advocacy voice on critical issues that can affect economic development in our region.

Each year in the Fall our Construction & Building Services Committee leads our Annual Basket Brigade. Since Superstorm Sandy, the MC gathers friends and family on the Sunday before Thanksgiving to make over 300 Thanksgiving baskets filled with a complete turkey dinner for families in need. The committee is seeking donations to purchase the food supplies and also volunteers to make and deliver baskets. This is an awesome effort that fills the heart.

Lastly, as we close out our 50th Anniversary in 2023, we will honor Legacy Awardees, play host to Governor Murphy for an Eggs & Issues, Steve Adubato will keynote our Annual Meeting and present his 2nd book on Leadership and we will celebrate the Holidays with song and dance!

I highly recommend you be a part of the MC !

Hope to see you soon,

Jim Kirkos

President & CEO

Meadowlands Chamber

WHERE’S THE PARTY?

IT’S IN YOUR LOBBY!

Pre-COVID, public spaces-everything from waiting rooms to bank branches--were quickly evolving into engagement space that encouraged interaction between employees and visitors.

While COVID caused many businesses to rethink spacing, counterintuitively, it hasn’t been about reduction or elimination of gathering areas.

Or, said differently, organizations of all types might as well be saying “Let’s get this party started. Again.” Lloyd Rosenberg, founder and CEO of DMR Architects, explains:

“Common areas should not be used simply as comfort and waiting stops, they should stimulate relationships among their visitors – whether that be a full-time employee walking through or a customer who may visit very infrequently. The idea of fostering relationships and making people feel wanted, comfortable and entertained has enormous value – and it can be accomplished for a modest investment.”

DMR has executed public space strategies for a wide array of companies – some, like Blue Foundry’s administrative office, were commenced before the Pandemic and others, like Ridgefield’s municipal offices, were designed during the Pandemic. Each is responsive to a different set of criteria in pursuit of a specific objective; but they all have one thing in common: they are easy places to be.

“A generation ago, waiting rooms and reception areas were sterile places that people wanted to leave; and meeting rooms were dominated by conference tables and uncomfortable seating,” says Mr. Rosenberg. “Whereas in the past you were lucky to have coffee service, at Blue Foundry one of the main meeting spaces is a lounge-style cafeteria with beer on tap. Companies know that the more people are interacting the better they perform as a collaborators. And in places like sports venues, the focus on food service and meeting spaces has transformed their use.

“And that’s all the more important since the Pandemic, when people were intentionally kept apart and may be out of practice at socializing with customers and teammates. The expected functions of an architect – like addressing circulation, capacity, wayfinding and safety – are in support of a broader consciousness.

Even libraries and police departments are getting into the act.

“You wouldn’t think librarians would emphasize the need for places to gather, but libraries express community and culture through their public spaces, which is brought to life in the exceptional design of the Montgomery Library. And in both Ridgefield and Montgomery, where the stationhouse adjoins the municipal building, the designs address practical and security concerns but are welcoming and accessible.

“These are not just buildings, they are representations of culture and community, and they should be developed as sources of pride. And….they can be a lot of fun. Now, it’s not a coma-inducing waiting room – it’s a party in the lobby.”

For photos of DMR’s lobby/party spaces click here.

Thought Leaders, Opinion & Commentary

Brainstorming Helps Power Up Bergen Community College

By Dr. Eric M. Friedman

Special to Meadowlands Magazine

N early 20 years ago, Bergen Community College worked with public officials to lay the groundwork for a branch campus in southern Bergen County, bringing access to high-quality higher education to local residents. An innovative concept took shape, placing the campus in the middle of a burgeoning epicenter of activity at the Meadowlands Sports Complex.

Then, the Great Recession hit.

Demand for higher education at community colleges soared. Bergen’s enrollment reached all-time highs, topping out at more than 17,000 students enrolled in degree programs. But the recession also put a pause on some of the projects in the Meadowlands and college officials sought other options that would bring a campus to southern Bergen County.

Leveraging CRE Price Points

Ultimately this shift became a silver lining, as Bergen Community College devised an innovative solution to establishing a southern Bergen County location.

With commercial real estate (CRE) prices at historic lows, the institution took advantage of a once-in-a-generation opportunity to secure a class-A, five-story office building in Lyndhurst that would become “Bergen Community College at the Meadowlands.”

Since then, the building has offered myriad classes and business community resources such as a conference center and business incubator.

Leveraging the Meadowlands – And its Local Leaders

When I became president in 2021, I knew the Meadowlands location had untapped potential. We had this terrific, updated facility with a signature academic program (paramedic science), five floors of space and plenty of parking.

All this location needed was renewed vision.

Brainstorming for the Future

In response, I led a series of goal-setting exercises that researched community needs and pushed stakeholders to vision for the future. I encouraged innovation built on student and community interest and tied to preparing students for the region’s in-demand jobs. And I mind-melded with the President of the Meadowlands Chamber of Commerce Jim Kirkos.

Ultimately, we designed a plan that would revitalize the Meadowlands location by developing the facility as an “innovation center” headlined by access to industry-leading resources, programs and activities.

The Innovation Center at the Meadowlands Campus

The Innovation Center concept was unveiled this semester, turning the spotlight on the remarkable transformation of the entire second floor of Bergen Community College at the Meadowlands.

Featuring signature academic programs in cybersecurity, business and information technology, we installed Bloomberg terminals and an electronic ticker tape that brings live international markets into the classroom.

A Gaming Lab has been built that will serve as the proving ground for future developers while also hosting our e-sports athletes.

The state-of-the-art cybersecurity lab supports a growing academic program at the Meadowlands campus, featuring large threat assessment displays that convey real time cyberattacks happening worldwide.

Opening More Doors

This robust reimagination of our Meadowlands learning site has opened the door for new partnerships with four-year colleges, high schools and industry partners. The innovation center is further complemented by the programs offered, our conference center and FUSE business accelerator as well.

After years of transition, I am incredibly proud to say the Lyndhurst location in the Meadowlands will now operate as the first-choice destination in higher education that southern Bergen County deserves.

Innovation matters.

Eric M. Friedman, Ph.D., is the eighth president of Bergen Community College, taking the helm in 2021 after holding key leadership positions at Hudson County Community College. With over 30 years of private and public sector experience, he is well-known across the community college landscape as an innovator and passionate promoter of equitable higher education programs and services.

LESSONS IN LEADERSHIP

Stop the Jargon

C ommunicating in a clear and concise fashion is challenging. Add to the equation business jargon and buzzwords, and things get even more complex.

We are all guilty of using jargon in our everyday business communication. Phrases like “paradigm shift,” “put a pin in it,” “raise the bar,” “circle back” and “at the end of the day,” have been so ingrained in our workplace conversations that we don’t hear them. The danger of such ambiguous language is that these expressions can mean very different things to different people.

The most effective leaders and communicators use simple, clear and precise language to get their message across, so you have little doubt what they really mean. The issue of jargon gets even worse in specialized areas of work, such as with lawyers, doctors and accountants, while the rest of us are confused and frustrated.

If you are guilty of communicating through jargon more than you know you should, consider these suggestions:

• Think about your audience. Ask yourself what you would want to hear if you were on the receiving end of your communication. One of the golden rules in communication is to be “others-centered,” meaning, if the people in the audience weren’t sitting beside you in law school, medical school or in that finance class, then assume they don’t know what you are talking about. Use simple and specific language that is universally understood to ensure that the message you are sending is the one being received. Speak for the other person and not yourself.

• Avoid acronyms. We all use acronyms as a shortcut in our communication. We use acronyms in our meetings, in sales pitches and even in our written communication. These abbreviations are often the cause of miscommunication, as the receiver may not ask for clarification if they are unsure of what you are saying. Therefore, if you do use an acronym, briefly explain what it means. If not, your audience is left to figure it out while you are on to a different point.

• Find a shorter way to say things. We all use too many words, which can become jargon filled. Therefore, instead of saying, “Your actions are an inappropriate response, which only cause me to feel I have to respond in kind.” Try saying, “That’s really bothering me. Can you stop it.” Be deliberate and concise in the words you use to avoid miscommunication.

• Change your way of thinking. Most of us were introduced to jargon long before we even entered the workforce, therefore, it has become ingrained in our minds and part of our everyday communication. Get out of your head the idea that jargon makes you sound smart or business savvy. It doesn’t. It creates communication barriers and obstacles and hurts your ability to build relationships and close deals.

• Lead by example. As a leader or manager in your organization, it is essential that you not only insist that your team use clear, unambiguous language, but that you model it yourself. Employees want to fit into an office culture, so will mimic the actions of others to show they are part of the team. Therefore, as the leader of your team, be deliberate with the words you use, and others will follow.

• Use stories and examples. Don’t say something like, “I leveraged our sales team to help us on the Jones project.” Try saying, “I worked together with Bob on the Jones project to increase our revenue by 10%.” Clearly and simply outlining and defining the impact and results of a particular action is much more effective and useful than using unnecessary jargon.

Steve Adubato, PhD, is the author of six books, including his newest, Lessons in Leadership 2.0: The Tough Stuff. He is an Emmy Award-winning anchor with programs airing on Thirteen/WNET (PBS) and NJ PBS. He has also appeared on CNN, CBS News, and NBC’s Today show. Steve Adubato’s Lessons in Leadership video podcast, with co-host Mary Gamba, airs Sundays at 10 am on News 12+. For more information, visit stand-deliver.com

ACCOUNTING & TAXES

Here’s What to Know About the Employee Retention Tax Credit

Special to Meadowlands Magazine

Many of the Meadowlands Chamber’s members have expressed confusion over the Employee Retention Tax Credit (ERTC), a pandemic tax-relief program intended to help prevent layoffs in the early months of the coronavirus pandemic. We collected some facts about the program to help members.

The ERTC (or the Employee Retention Credit or ERC), was signed into law with the CARES Act on March 27, 2020. The fully refundable payroll tax credit was intended to provide aid to employers impacted by the COVID-19 pandemic.

.

The tax credit offsets all of the federal employment taxes withheld – income tax, FICA and Medicare. Any excess credit is refunded or advanced by the IRS.

Calculating Employer Eligibility

Eligible businesses could qualify for tax credits worth $5,000 to $7,000 per employee, depending on the time period and qualified wages paid out.

• $5k in 2020 + ($7k x 3Q in 2021) = $26k potential ERC

• 50% of up to $10,000 in qualified wages in 2020 per

employee for the year.

• 70% of up to $10,000 in qualified wages in 2021 per

employee, per quarter.

• ERC qualified amounts vary as they are dependent upon

each client’s specific facts and circumstances.

What is an Eligible Employer?

Eligible Employers for the purposes of the Employee Retention Credit are those that carry on a trade or business during calendar years 2020/2021, including a tax-exempt organization, that either:

• Fully or partially suspends operations by a governmental

order, or

• Experiences a significant decline in gross receipts during

a calendar quarter when compared to 2019

Who is eligible for ERC credit?

The ERC is available to any employer—including non-profits, regardless of size—that has experienced either a full or partial shutdown of operations due to a governmental order related to COVID-19, or has experienced a significant decline in gross receipts.

A “significant decline in gross receipts” is defined as a decrease of more than 50% when comparing quarterly 2020 receipts to 2019 receipts.

Employers who are part of an affiliated group are only eligible if they meet the above criteria AND the group as a whole has suffered either a shutdown of operations OR a significant decline in gross receipts. For example, if two companies are part of the same parent company and only one company meets the eligibility criteria, the entire group is not eligible for the credit.

When is the Operation of a Trade or Business Considered Partially Suspended for the ERC?

The operation of a trade or business may be partially suspended if an appropriate governmental authority imposes restrictions upon the business operations by limiting commerce, travel, or group meetings (for commercial, social, religious, or other purposes). This can be a “Stay at Home Order” for non-essential businesses, a capacity restriction, or other possibilities.

What are Qualified Wages?

Qualified wages are compensation provided to employees during an eligible period. An eligible period is either:

• the time during which the trade or business is fully or

partially suspended by a governmental order, or

• for 2020, any calendar quarter during which gross receipts

are 50% less than the amount received during the same

quarter of 2019; for 2021, any calendar quarter during

which gross receipts are 20% less than the same quarter

of 2019

Doesn’t my payroll system/CPA have this information?

Like most economic development business tax incentive programs, the Employee Retention Credit has certain complexities that may impact receiving an accurate, optimized, and audit-ready number. It is important to fully document processes and procedures, organize your records, and avoid any risk areas in advance of a potential IRS audit of the claim, which may come years later.

The ERC has numerous issues such as Controlled Group criteria, documenting qualification methodology, coordination with PPP loans, allocating healthcare expenses to the appropriate time periods, etc.

Your payroll company does not have all this information, and your CPA may not have the specific expertise to ask. The use of ERC specialists can help prevent disaster and/or leaving money “on the table”.

What if I own multiple businesses?

Perhaps the most complicated aspect of the ERC program, separate businesses under common ownership that meet IRS Controlled Group criteria must be evaluated together for eligibility. If the tests are passed, all entities are eligible; if not, none are eligible. The ERC is then calculated and filed for each separately.

How will I “use” a tax credit?

This program is not an “income tax credit” and not related to your annual business tax returns or your profit/loss from the business. Although it is called a tax credit, it is most frequently received as a cash payment from the IRS. You may also use it to offset future payroll tax payments.

How much does it cost?

Most companies conduct a complimentary initial analysis to determine your eligibility and your approximate credit. If you choose to file with a firm, some charge a percentage of your credit.

Is the ERC credit taxable?

The answer is no, but it does impact your income tax return. The benefits of receiving the credit far outweigh its effect on your taxes. There is still time to file if you didn’t apply for ERC on your 2020 and 2021 quarterly payroll tax returns.

These are just some recommendations. People should seek professional guidance from credible tax professionals.

Have questions? Reach out to someone at the Meadowlands Chamber and we’ll connect you to a professional.

HOSPITALITY & TOURISM

MEADOWLANDS

HOLIDAY PARTY GUIDE

DINING & VENUES

Al Di La (East Rutherford)

(201) 939-1128

Angelo’s Ristorante (Lyndhurst)

(201) 939-1922

Annabella’s House of Mozzarella

(East Rutherford)

(201) 804-0303

Bazzarelli Restaurant & Pizzeria (Moonachie)

(201) 641-4010

Biggies Clam Bar (Carlstadt)

(201) 933-4000

Cafe Matisse (Rutherford)

(201) 935-2995

Caffe Capri

(East Rutherford)

(201) 460-1039

Carpaccio at American Dream (East Rutherford)

(551) 248-4984

Casa Giuseppe Restaurant & Bar 503 (Lyndhurst)

(201) 460-0060

Chart House Restaurant (Weehawken)

(201) 348-6628

Elia Mediterranean Restaurant

(East Rutherford)

(201) 939-9292

Finch’s (Rutherford)

(201) 231-3141

Fiorentini (Rutherford)

(973) 721-3404

Gabriel’s Grille & Bar (Hasbrouck Heights)

(201) 288-9600

Gelone (Lyndhurst)

(201) 372-9200

Gus’s Last Word

(Wood-Ridge)

(973) 939-5608

House of Que at American Dream

(East Rutherford)

(201) 402-4881

Il Cafone (Lyndhurst)

(201) 933-3355

Il Villaggio (Carlstadt)

(201) 935-7733

Jarana at American Dream (East Rutherford)

(551) 777 8020

Justin’s Ristorante II (Woodridge)

(201) 933-4276

La Reggia Restaurant & Banquets & Lounge (Secaucus)

(201) 422-0200

Maggiano’s Little Italy (Hackensack)

(201) 221-2030

Mamma Vittoria (Nutley)

(973) 662-0242

Medieval Times Dinner & Tournament (Lyndhurst)

(201) 933-2220

Morton’s The Steakhouse (Hackensack)

(201) 487-1303

Mr. Bruno’s Pizzeria & Restaurant (Lyndhurst)

(201) 933-1588

Myrna Peruvian Restaurant

(North Arlington)

(201) 685-5379

Oceanaire Seafood Room (Hackensack)

(201) 343-8862

Olive Garden (Secaucus)

(201) 867-3543

Outback Steakhouse (Secaucus)

(201) 601-0077

Paisano’s (Rutherford)

(201) 935-5755

Pink at Meadowlands Racing and Entertainment

(East Rutherford)

(201) 843-2446

Red Lobster (Secaucus)

(201) 583-1902

Redd’s Restaurant & Bar (Carlstadt)

(201) 933-0015

Roma Restaurant

(North Arlington)

(201) 991-2550

Ruth’s Chris Steak House (Weehawken)

(201) 863-5100

Ruth’s Chris Steak House (Jersey City)

(201) 448-8664

Ruth’s Chris Steak House (Paramus-Maywood)

(551) 258-0013

Segovia Restaurant (Moonachie)

(201) 641-4266

Song E Napule (Rutherford)

(201) 347-9339

Sonoma Bistro (Rutherford)

(201) 935-7070

Spuntino Wine Bar & Italian Tapas (Clifton)

(973) 661-2435

Stefanos Mediterranean Grille (Secaucus)

(201) 865-6767

Suprema (Rutherford)

(201) 531-1190

Tejo Restaurant

(North Arlington)

(201) 997-2779

The Barrow House (Clifton)

(551) 223-6609

The Franklin Social

(Jersey City)

(201) 413-1300

The Risotto House (Rutherford)

(201) 438-5344

The Roosevelt

(East Rutherford)

(201) 713-3145

The Shannon Rose (Clifton)

(973) 284-0200

The Vanguard (Harrison)

(201) 292-3633

Tokyo Hibachi & Buffet (Secaucus)

(201) 863-2828

Vesta Wood Fired Pizza & Bar (East Rutherford)

(201) 939-6012

Yard House

(East Rutherford -

American Dream)

(201) 528-2875

Yellowtail Japanese Bistro (Rutherford)

(201) 372-0001

Parties, Events & Catering

Annabella’s House of Mozzarella Catering (East Rutherford)

(201) 804-0303

Any Excuse For A Party (Fairfield)

(973) 808-8700

Apple Spice: Box Lunch Delivery & Catering Company

(South Hackensack)

(201) 525-2775

Canopy by Hilton

(Jersey City Arts District)

(201) 241-4664

Dominick’s Restaurant & Bar / Al Di La Caterers (East Rutherford)

(201) 939-1128

Element (Wood-Ridge)

(201) 460-0790

Element (Harrison)

(973) 484-1500

Graycliff Catering Inc. (Moonachie)

(201) 939-9233

Hilton

(Hasbrouck Heights)

(201) 288-6100

Hilton Meadowlands (East Rutherford)

(201) 896-0500

Il Villaggio (Carlstadt)

(201) 935-7733

In Thyme Catering (Moonachie)

(201) 666-3353

MC Hotel (Montclair)

(973) 329-5500

Mamma Vittoria (Nutley)

(973) 662-0242

Nanina’s In The Park (Belleville)

(973) 751-1230

Personal Touch Experience & Catering (Hackensack)

(201) 488-8820

Seasons Catering (Washington Township)

(201) 664-6141

Sheraton Lincoln Harbor (Weehawken)

(201) 617-5600

Teaneck Marriott at Glenpointe (Teaneck)

(201) 836-0600

The Boulevard

(North Bergen)

(201) 744-8169

The Fiesta (Wood-Ridge)

(201) 939-5409

Unique Event Center (Little Ferry)

(201) 880-5025

Venetian (Garfield)

(973) 546-2250

Waterside Restaurant & Catering (North Bergen)

(201) 861-7767

CASUAL EAT & DRINK

Applebee’s Bar and Grill (Clifton)

(973) 471-6161

Bagels Plus & Deli (Secaucus)

(201) 330-0744

Bistro Six-Five-Zero (Hasbrouck Heights)

(201) 288-6100

Boogie Woogie Bagel Boys (Weehawken)

(201) 863-4666

Buffalo Wild Wings (Secaucus)

(201) 348-0824

Chili’s Restaurant (Secaucus)

(201) 319-0804

Chipotle Mexican Grill (Secaucus)

(201) 330-1349

Colonial Diner (Lyndhurst)

(201) 935-3192

CUPS frozen yogurt - that’s hot (Secaucus)

(201) 293-4486

Dunkin Donuts/ Subway (Secaucus)

(201) 617-9200

Ghost Hawk Brewing Company (Clifton)

ghosthawkbrewing.com

Good Chinese Kitchen (North Bergen)

(201) 295-0806

Houlihan’s (Secaucus)

(201) 330-8856

McDonalds (North Bergen)

(201) 868-9888

Mr. Bruno’s Pizzeria & Restaurant (Lyndhurst)

(201) 933-1588

Panera Bread (Secaucus)

(201) 348-2846

Rutherford Pancake House (Rutherford)

(201) 340-4171

Saladworks

(East Rutherford)

(201) 939-8886

Sals Good Eats (Teterboro)

(201) 375-4949

Starbucks Coffee

(East Rutherford)

(201) 438-0584

Starbucks Coffee (Secaucus)

(201) 223-4924

Subway (Weehawken)

(201) 330-0594

Subway (North Bergen)

(201) 758-1802

Tokyo Hibachi & Buffet (Secaucus)

(201) 863-2828

Top That! Donuts (Rutherford)

(201) 559-5485

Varrellmann’s Baked Goods (Rutherford)

(201) 939-0462

Vesta Wood Fired Pizza & Bar (East Rutherford)

(201) 939-6012

Wayback Burger (Secaucus)

(201) 293-4654

Yard House

(East Rutherford-

American Dream)

(201) 528-2875

BANKING & FINANCE

Banks ramp up tech to serve small business clients

By Emery Styron

Contributing Writer

T he pandemic-supercharged tech revolution of the financial industry enables small businesses to accept electronic payments on the go, apply for loans online and embed their banks’ accounting systems in their own. Surprisingly, perhaps, it’s also restoring an old-fashioned relationship between entrepreneurs and bankers, says Paul J. Margarites.

“It goes back to a time when your banker knew your business, knew your neighborhood,” says Margarites, head of Commercial Digital Platforms for Cherry Hill, N.J.-based TD Bank, which serves nearly 10 million customers from more than 1,100 locations across the Northeast, Mid-Atlantic, Metro D.C., the Carolinas and Florida.

Along with rolling out apps and access for business customers, the tech revolution is just as much about enhancing TD’s “advisory” role and giving staff tools to “understand our clients, what’s going on their industries and their geographies,” says Margarites.

“The people-to-people connection” remains paramount in small business banking, agrees Santiago Giraldo, a Business Banking Associate for M&T Bank working from its Saddlebrook, N.J., office. “The tech is important and is a huge part of the future growth of the industry, but the ability to show up is not going to go away. Being a bank that offers both is a priority.”

Buffalo, N.Y.-based M&T Bank remains “very committed to its local branches” while aggressively rolling out digital banking products and services in its service territory of 12 northeastern states, Giraldo says.

Faster access to funds

Accelerating the speed at which businesses can access funds is a major driver of tech innovation. M&T’s tech innovations help small business clients move money faster, whether by ACH, wire, electronic deposits or faster check clearing, says Giraldo.

“Mobile deposits are huge. Clients can take a picture of a check and have funds available to them the day after,” he says.

TD’s services include digital invoicing systems that speed small businesses’ cash flow.

“Accelerating speed to payment is of top importance,” Margarites says.

More new programs are coming to accelerate payments to clients, he adds. TD also enables clients to sync their accounting systems with their bank accounts. The connection works for software like Quickbooks favored by smaller firms or Enterprise Management software used by bigger clients.

Lessons from PPP

In the throes of the pandemic, M&T and TD were among banks across the United States that stretched their online lending capacity to get Paycheck Protection Program loans quickly into customers’ accounts.

M&T continues to accept applications and close many loans online.

“We always have to think about what the customer’s needs are,” Giraldo says. “We give clients the opportunity to come into the office if they want to.”

In the case of loans to multicultural clients, the M&T makes sure to print documents in the client’s language and provide in-person access to the client’s native language speakers.

Putting “the full might of the bank behind digital adoption” during the pandemic “showed us what we can do,” Margarites says. Since then, TD has “concentrated quite a bit of investment in digital and mobile” but has “never lost sight of the human element.”

“It’s the need for your bank to be everywhere with you,” he says. “You need to be able to call someone up and say, ‘I need some help, I need some advice.’ That remains a part of every initiative we’re working on.”

TD will soon release a new version of its apps to update all the ways clients access online banking through their devices. Digital products due out in 2024 will allow clients and TD bankers more insights into businesses to guide key decisions.

Security built into digital products

“As we talk and survey clients, security is always in the top three concerns,” Margarites says. “That’s one of the reasons we feel so strongly about our advisory role. When you look at who our customers trust in the ecosystem of partners they work with, their bank is always number one.”

Accordingly, TD invests heavily in fraud prevention.

“The series of toll gates we have and layers of infrastructure that are dedicated to security is quite honestly incredible … You as a small business client can feel secure when TD is your bank,” he says

“Security is number 1,” Giraldo says. “Fraud protection is crucial. We want our clients to be protected … Staying on top of it and being diligent is what the future holds.”

The bottom line: Serving clients

TD’s full suite of digital services allows small businesses to “connect the pieces” in one place, saving them from going to various suppliers for functions like accounting, reporting, invoicing and accepting payments.

“It’s significant for someone to spend their time managing their business instead of dealing with many vendors,” Margarites says.

Whether you’re talking about new bank technology or in-person service, the goal is the same. As Giraldo says, “It’s doing right by the customer. We want to help out everybody as much as we can.”

From left: Russo Development CEO Ed Russo, Onyx Equities Managing Principal and co-founder John Saraceno Jr., Hackensack Meridian Health Chief of Staff and Vice President for Corporate Services and Governance Jose Lozano, and Meadowlands Area YMCA Board Chair and Axiom President Ron Simoncini.

Meadowlands YMCA Chair Simoncini Steps Down With Gratitude

Special to Meadowlands Magazine

When Ron Simoncini looks back on his professional achievements, he points to his 14 years serving the Meadowlands Area YMCA as being among his most satisfying. He will step down as Chair at the end of December, six years after cutting the ribbon on the first physical home for what was known as the “Y Without Walls” for nearly 100 years.

The Y’s 83,200-sq-ft facility at 390 Murray Hill Parkway in East Rutherford – previously the Nets headquarters and practice facility– offers everything the community wants and needs, at a centralized address. Simoncini’s 11 years as Chair and three on the Board were instrumental in helping make that a reality. He also tapped his staff at Axiom Communications, the firm he founded 25 years ago, to help in the mission as the Y’s pro bono PR firm.

Angels in the Wings

Simoncini said it wasn’t just his own staff, but the wider business community he was part of in the Meadowlands, who stepped up for the Y.

“We ran into dozens of angels on our mission to get this done,” Simoncini said, adding the Y’s cooking studio is named Kirkos Kitchen, a nod to big help always offered by Meadowlands Chamber CEO Jim Kirkos.

The Y initially was short of funds to build an aquatics center as an addition to the footprint the Nets occupied, with Branca Engineering’s Richard Branca, “insisting that if the Y was better with an aquatics center, they would finance it…and that made all the difference. Not only is it used by our members, but Becton Regional was able to launch a swim team because for the first time they had access to a pool,” Simoncini said, noting the Hasbrouck Heights firm extended favorable terms.

When the 9,200-square-foot aquatics center and 25-yard, six-lane competition pool were finished a few months after doors opened, Simoncini said it marked the end of the facility’s construction and closed the book on a journey of many decades.

More Than Gym & Swim

Classes offered range from group exercise, health, fitness, and wellness, to lifestyle, enrichment, STEM, SAT, and more. There is also a performance training studio, exergame room, and just about everything you expect to find at a full-service gym. A self-contained wing houses The Mara Center for Early Childhood Learning.

There are also two NBA-size basketball courts, backboards, and a scoring system, all donated by the Nets. The courts are split into four quadrants for simultaneous play, including pickleball.

Adapting to Change

Since opening the physical doors, the leadership staff at the Meadowlands YMCA has made quick pivots to meet change while continuing to further initial goals. Longtime President and CEO Jane Egan stepped down at the end of 2018, and following a three-month search, David Kisselback took the helm.

The Y got involved with food insecurity out of necessity during the Covid-19 shutdowns. The demand was higher than anyone anticipated, with hundreds of cars lining up for the emergency food supply every week.

The Russo Family Food Pantry

After seeing the need for food continue, the Y launched the Meadowlands Food Pantry, renaming it for Ed Russo of Russo Development in Carlstadt after his $250,000 donation. The Y’s gala in May, the first since the pandemic, raised over $800,000 for the pantry, which is used by roughly 1,200 families each week.

The food pantry is a volunteer effort in partnership with Table to Table and the Community Food Bank of New Jersey. The Y’s food pantry gives more than 200,000 meals to needy families each month and has distributed over 2.5 million meals since 2020.

What’s Next for

The Meadowlands Y

Longtime Chamber member and YMCA Vice Chairman Michael Coletti of MAZARS USA will step into the YMCA Chairman role and he has nominated Amy Herbold of American Dream – a Meadowlands 2040 Foundation Board Member – to be vice chairman.

“Our board is very deep – including the passion brought to it by our Treasurer Lou Intorre, who has guided us for many years,” says Simoncini. “I’ve been incredibly fortunate to lead this organization through this era, and I love the idea that I am leaving it on its best day.”

Axiom: Expanding its Reach in the Meadowlands Region

Axiom was founded in 1998, taking a small store front office in property belonging to its first client, Hartz Mountain Industries. Axiom’s introduction to the Chamber came in 1999 when it fought side-by-side for a sensible redevelopment program for the Continental Airlines Arena, which ultimately resulted in the American Dream.

Ever since, Axiom has provided continuous service to the Chamber and the region, representing its leading real estate developers and institutions – and perhaps participating in more diner breakfast meetings than any other organization! Among the highlights:

• 2003: The first Convention and Visitors Bureau website development was necessitated by our interest in hosting a Super Bowl, which came to pass in 2014.

• 2005: A recipient of a MAGNET Grant, the Chamber developed more tourism assets including kiosks throughout the region.

• 2009: MLCVB was the prime mover in the Declaration of Destination program that joined all NJ DMOs together as partners in developing tourism to NJ through local promotion.

• 2021: Axiom has supported the chamber as it seeks justice in roadway tolling and another redevelopment of the Meadowlands Sports Complex that hopefully will result in a new convention center on the site of the Arena.

From the Table to the Page: Chefs of the Meadowlands

By Cindy Capitani

Meadowlands Magazine

As a culture, our appetite to know more about the masters behind the meals is insatiable, with more than 100 chef-centered television shows in production. Celebrity chefs rose in number and popularity since Julia Child’s debut in 1963. Today, three chefs have stars on the Hollywood Walk of Fame.

The real celebrity chefs, however, are those right here in the Meadowlands. These kitchen artists know you by name and often know what you will order. These are the local eateries and elegant dining rooms you turn to for date night, takeout, or any reason to nosh. These are the local chefs (and even celebs) who have earned your trust no matter the occasion.

Chefs of the Meadowlands:

The Series

Some of the region’s brightest food stars sit down with Meadowlands Magazine in a series of one-on-one conversations that serve up backstories about food, cooking, and working in the restaurant business.

The series kicks off with Glen Ridge Country Club Executive Chef Bill Crouse. Longtime Meadowlands journalist Kelly Nicolaides goes behind the scenes at a wine pairing event and talks to kitchen maestro Dennis Crouse.

Next Up In Chefs of the Meadowlands

Elia Mediterranean Restaurant Executive Chef Jose Luis Falcón

Meadowlands Racetrack Executive Chef Chris Burnett

Il Villaggio Executive Chef Dennis O’Keefe

There’s something irresistible when a chef wields a knife with clever precision and has dominion over fish, fowl, and everything else that could become or complement a meal. The restaurant industry, like many that rose from the swamps to prominence, continues to expand with mouth-watering accolades.

The Meadowlands region has the recipe for success for launching top restaurants, attracting the best chefs, and growing brands that can go the distance. The writing team at Meadowlands Magazine (with expanded coverage at www.meadowlandsmedia.com) can’t wait to introduce you to the movers and shakers who make mealtime magic.

Elia Mediterranean Restaurant Executive Chef Jose Luis Falcón

In the December issue, Meadowlands Magazine dishes with Jose Luis Falcón, the Executive Chef at Elia Mediterranean Restaurant. Chef Falcón’s impressive background and deep expertise are the ingredients that help ensure Elia serves up an authentic Greek estiatório that feeds mind, body, and soul.

The elegant East Rutherford brasserie offers a Greek feast for all of the senses and homes in on tiny details that cook up a discernible difference.

Meadowlands Racetrack Executive Chef Chris Burnett

Chef Chris Burnett will indulge anyone who asks – because people always do – about his time as a contestant on “Chopped” (he was on Season 32; the show is now at 52). But like any chef worth his salt, Chef Burnett really just wants to talk food.

Meadowlands Magazine chatted up the celebrated chef, who took the executive reins at the Meadowlands Racetrack in June and will bring his spin on flavors and pairings to both the Pink and Trotters dining rooms. His culinary touch will also be felt throughout the racetrack wherever food is offered.

On “Chopped,” Chef Burnett was critiqued by renowned

culinary artists Aarón Sánchez, Geoffrey Zakarian and

Chris Santos. The judges loved what Chef Burnett

prepared: Japanese whiskey barbecue wings with Chinese

broccoli salad. Look for the interview in December.

Il Villaggio Executive Chef

Dennis O’Keefe

Italian is one of the main pillars of Meadowlands dining and some restaurants have been here for decades. Ralph Magliocchetti opened Il Villaggio in Carlstadt 43 years ago with an Italian Palazzo design and taste of Rome perfected by Executive Chef Dennis O’Keefe.

A Taste for Excellence: Glen Ridge Country Club Executive Chef Bill Crouse

By Kelly Nicholaides • Special to Meadowlands Magazine

E xecutive Chef Bill Crouse brought his Maryland farm-bred culinary skills to the Glen Ridge Country Club a year ago. Drizzling olive oil and festooning micro arugula across Mosaic Carpaccio during a recent “Greats of Napa Valley Wine Dinner,” he reflects on his 30-year career with the zeal of a new chef.

There’s no down time during the 20 minutes between five courses for up to 55 guests. He spent two full days preparing. His culinary team is constantly on the move, perfecting, plating, and helping him with adjustments like removing the slightest smudge of sauce on a plate that could mar the food’s presentation.

His appetite for cooking started when he was 13 years old, slinging cheesesteaks at a local sub shop. He earned three associate degrees from the Pennsylvania Culinary Institute in Pittsburgh and created dishes across the high-end Baltimore restaurant circuit.

When he made the move to country club cuisine, wine took a starring role in meal planning. Before he even begins crafting a menu, he studies the winemaker list of vintages, and takes tasting notes. Then the menu creation begins.

“My favorite part [of cooking] is the creative expression,” Chef Crouse says, noting the importance of palatable textures.

“Olive oil is my favorite ingredient for its dramatic flavor enhancing ability. It can be fruity, peppery, or sweet,” he adds.

Settled into a point in his career where he can have more work/life balance, he’s cheering for small businesses. “The middle of the road restaurants are the driving force. They’re pushing to do the best they can, trying to adapt, and changing the scene,” Chef Crouse explains.

Aspiring chefs must be up for the 90-hour a week schedules while cutting their teeth. Chef Crouse’s transition from restaurant to country club environment affords him more time with his family while he continues to feed his culinary passions.

“I still love seeing the look on people’s faces when they eat what I’ve prepared,” he says.

Behind the curtain of the “Greats of Napa Valley Wine Dinner,” leading to Chef Crouse’s hectic workspace, the guests chat enthusiastically and delight with every bite.

The Glen Ridge Country Club, 555 Ridgewood Ave., Glen Ridge, was founded in 1894 by a group of passionate golfers. The family-focused country club features an 18-hole championship course with dazzling views of the New York City Skyline, resort-level amenities, and world-class cuisine. Information: (973) 744-7800, www.glenridgecc.com

Kelly Nicholaides is a freelance writer, journalist, and photographer based in the Meadowlands area.

Meadowlands boasts unique,

innovative party spaces

By Emery Styron

A fter the dark, dreary isolation of the pandemic, people are excited to be gathering again, especially here in the Meadowlands where we’re gifted with unique and innovative spaces, from an art installation where guests appear to be dangling from fire escapes to an observation tower with a 360-degree view of New York and New Jersey to skyboxes overlooking the Meadowlands horse track.

“People are booking. They’re interested in getting out. We already have a half dozen Christmas parties booked,” says Andrea Lokshin, marketing and special events executive for Meadowland Racing & Entertainment. “We’re feeling good about the holiday season.”

A popular new feature for parties at the venerable thoroughbred and harness racing track at 1 Racetrack Drive, East Rutherford, is The Gallery. What was a “boring, all-all purpose room” has been transformed into “a cool sports lounge” with food and drink service, and equipped for viewing and sports-betting with a Jumbotron, 17 TV and comfortable furniture, Lokshin says. The Gallery overlooks the FanDuel Sportsbook betting agency as well.

The majority of holiday parties are held on Friday and Saturday nights around live horse racing. With more than 180,000 square feet and six venues inside the building, there’s plenty of availability. Ballroom-type spaces that will accommodate a DJ are available trackside, while skyboxes overlook the track.

“It all depends on the type of party they are looking for,” Loksin says.

Meadowlands Racing and Entertainment still has some dates open in November and December and is continuing to book January parties and events well into next year.

“We’ve seen a slight change in some corporate groups looking into November or January, outside of the December time frame,” she says. “Some corporations shared that the staff within their company is busy, so they like to do it before everyone takes breaks for the holidays or when everyone is back in the office.”

Liberty Science Center impresses

Renovation, including dramatic state of-the-art lighting, floor-to-ceiling amenities upgrades and all-new interior décor inside the glass pyramid atop the 170-foot-high Robert Wood Johnson III Observation Tower at the Liberty Science Center, 222 Jersey City Blvd., Jersey City, enhances one of the region’s most impressive venues for private events.

“It’s a really beautiful space,” LSC Event Supervisor Laura Bowman says. “It allows us to be very creative for our clients.”

The tower, offering panoramic views of Liberty State Park, the Statue of Liberty, Ellis Island and Manhattan, accommodates up to 70 guests for a seated dinner or 90+ for a cocktail reception, but it’s just one of a wide range of options at LSC.

Through year-end, guests can also enjoy The Building, 2023, a conceptual piece by Argentine artist Leandro Erlich, that lays flat on the floor of the LSC lobby, and allows “spect-actors” to interact with it. Guests can drape themselves across the walls of the model of a New York City brownstone or pretend to hang off a fire escape as a giant angled mirror creates the illusion of a vertical image.

Guests can move from exhibit to exhibit at events held when the LSC is open. After hours, customized experiences can include such events as cocktail receptions in the galleries. LSC venues range from classrooms and smaller theaters upwards to boardroom-style and large event spaces. There is no minimum group size, while 500-550 guests can be accommodated for a private reception. For after-hours events with access to the entire facility, “2,500 would be a nice number,” Bowman says.

“I love it when clients come with a unique vision in mind,” she says. “Every event that a group can hold can change every single time. One event could be on the upper floor. The next event could be a family-style event with a private luncheon, then the family can explore. We can play around with different spaces, from a sit-down dinner to theater.

Bowman said LSC is seeing more corporate offsite meetings, thanks to its proximity to many corporate hubs. The center also hosts bar and bat mitzvahs, galas, dinners, birthday parties and other events, during the day and after hours to as late as 1 a.m.

“It all depends on what they are looking for,” Bowman says. “ We are very flexible as to what the client is looking for and how we can get them their dream or ideal events.”

It’s all about connection, say Meadowlands caterers

By Emery Styron

Party-goers in the Meadowlands area these days may be noshing on grab-and-go offerings from tapas stations and raw bars while sipping themed drinks, tequilas and hard seltzer, instead of standing in buffet lines or sitting down at banquets, but food and drink are far from the main attractions, say two local veteran caterers. According to A.J. Bassani and John Policastro, events nowadays are really about love and getting people together.

“People want to be seen and heard. They want and need that connection,” says Policastro, 35-year owner of Personal Touch Catering, 148 Porter St., Hackensack. “The pandemic is a few years past, but people are still not as connected as they want to be. It’s about hospitality, letting people feel good.”

“It doesn’t have to be a dining experience,” says Bassani, owner of In Thyme Catered Events, 55 Moonachie Ave., Moonachie. “It’s more about getting people together, having fun.”

Because of COVID-19, corporations are still having a bit of a hard time getting people back to the office, so they are using events to build teamwork, Bassani said. Those events may be smaller, within certain divisions of a company, or larger parties, but the idea is to bring folks together.

Be it pickleball tournaments, after-work happy hours at work locations or corporate barbecues for all employees, “companies are spending money to get them together,” Bassani says. “Barbecues include family members, not just employees. We have a cook truck and a New Jersey liquor license. We bring the party right to them.”

Creating thematic events

Bassani says the type of food and drink depends on the theme of the event. “It’s not about serving higher end items. It’s about creating thematic events and doing more tasting type items than traditional buffets.”

Clients like building a plate at a food station, “grabbing and going” he says. While In Thyme’s dinner menu options range from Tuscan specialties to Middle Eastern Grill and Argentine barbecue, one client proposed a simple local food event built around New York style hog dogs, he said. The key is creating the experience the client envisions.

Groups these days favor smaller portioned items, streamlined and healthier menus with more vegan and vegetarian options and more biodegradable supplies.

“Companies are very cognizant of disposables. We are not using single-use plastics. It’s a huge trend,” Bassani says.

“We’re swamped with events. It’s about gatherings,” Policastro says. “The companies realize they are a pivotal part of business. They are trying to build morale. The food trends are important, but it’s’ really about the experiences we create.”

The approach at Perfect Touch is to begin with the end in mind, says Policastro. “We ask, ‘Why are you having this bar mitzvah or any type of event? You want to honor your son or daughter. Why? Because you love them.’”

Separate with hospitality

There are lots of caterers in the Meadowlands area and most have great food, Policastro says. “The separator is our hospitality and how we make people feel.”

“We want clients to sit back at the end of event and say, ‘this was amazing,’” he says. He and his staff will do whatever it takes to “elevate the event.” He recalls catering for Dr. Mehmet’s Oz’s wife when a neighbor decided to mow the yard as soon as the event began. “I ran, I jumped the fence, I gave the landscaper $100 and asked, ‘Please come back in an hour.’”

In the early years of his business, catering was about sit-down dinners and buffets, Policastro recalls. Clients would never mix different food types, but now “everything goes with everything.” A variety of serving stations, with differing elevations and tablescapes changes the look and feel of events.

“It’s always nice when people can get up and move around.” People like to mingle, rather than staying at a table with the same dining partners for the whole event, says Policastro.

Provide memorable experiences

Dedication to providing clients with memorable experiences has paid off for both In Thyme and Personal Touch.

“We’ve been in business over 25 years. Our growth has been all organic. We pride ourselves in being good partners,” Bassani says.

That partnership extends to working with nonprofits or corporations with reduced budgets. “It doesn’t have to be extravagant to be fun or quality,” he says.

As an off-premise caterer, In Thyme is used to dealing with different conditions each time out. “We have the experience to know what can and can’t be done to make this a successful event,” Bassani says.

Policastro concurs. There are always unknowns and surprises at catering events, but “for us as professionals, we’ll figure it out. We are so able to adjust. At the end of the day, the client never knows.”

Growing up, says Policastro, his grandmother was “the heart and soul” of their large Italian family. “Grandma was always so hospitable if I came over with one or 20 friends. Grandmother just taught me and my siblings to break bread. I feel so blessed to do what I do and to serve people.”

This fall’s party-goers will be equally blessed with hospitality experiences expertly provided by veteran Meadowlands caterers John Policastro, A.J. Bassani and their dedicated families and staff.

MEADOWLANDS AMERICAN DREAM

American Dream, developed by Triple

Five Group, is an unparalleled mix of world-class entertainment, retail and dining, comprising more than 3 million square feet just minutes away from

New York City in East Rutherford, NJ.

For more information on American Dream, visit www.americandream.com or find us on Instagram @americandream and Tik Tok @americandream_official.

SHOP

Abercrombie Kids

Aerie

ALAND

ALDO

Alexander Wang

Anne Fontaine

Apple

Ardene

Aritzia

Armani Exchange

Bath & Body Works

Benjamin Optical

Best Buy

BoxLunch

Build-A-Bear

Champs Sports

Clarks

Columbia

Cotton On

Dolce & Gabanna

Eddie Bauer

EP YAYING

Express

Fabletics

Foot Locker

H&M

Hermès

IT’SUGAR

Läderach

Levi’s

LIDS

Lululemon

MAC Cosmetics

Mulberry

Oakley

PacSun

Pandora

PINK

Primark

Saint Laurent

Saks Fifth Avenue

Sephora

T-Mobile

Tiffany & Co.

Toy”R”Us

UGG

UNIQLO

Vans

Verizon

Victoria’s Secret

Walgreens

Zara

Zumiez

DINE

Best Pizza

Bigoi Venezia

Blue Whale

Carpaccio

Charleys Philly Steaks

Cortaditos

Dunkin’

Falafel Inc

Five Guys

German Doner Kebab

H Mart

Häagen Dazs

House of ‘Que

Ichi Japan

Illy Café

Jarana

Jollibee

Kelly’s Cajun Grill

King Kong Express

Lady M

Latin Grill

Lucciano’s

MrBeast Burger

Mrs. Fields

Popeye’s Louisiana Kitchen

PORA

Rosetta Bakery

Starbucks

Taco Bell

Van Leeuwen

Vanessa’s Dumpling House

Vinoteca

Wendy’s

Yard House

ATTRACTIONS

Nickelodeon Universe

DreamWorks Water Park

Big SNOW

Angry Birds Mini Golf

Blacklight Mini Golf

Blast 7D

Dream Wheel

LEGOLAND Discovery Center

Mirror Maze

The Escape Game

Sea Life Aquarium

The Rink

TiLT

DESTINATION MEADOWLANDS

Recreation, Sports & Entertainment

Aviation Hall of Fame & Museum of NJ (Teterboro)

(201) 288-6344

Bergen Performing Arts Center (bergenPAC) (Englewood)

(201) 816-8160

Chuck E. Cheese’s (North Bergen)

(201) 861-1799

Durkan Fencing Company (South Hackensack)

(201) 880-9585

Entertainment Cruises | Spirit of New York & New Jersey Dining Cruises

(201) 333-8600

Field Station: Dinosaurs (Leonia)

(855) 999-9010

GolfTec (Englewood)

(201) 567-0103

High Exposure Rock Climbing/ Ninja Warrior Gym (Northvale)

(201) 768-8600

Hornblower Cruises & Events

(888) 467-6256

Kerasotes Showplace 14 Secaucus

(201) 210-5364

Liberty Science Center (Jersey City)

(201) 200-1000

Meadowlands Racing & Entertainment (East Rutherford)

(201) 460-4166

Medieval Times Dinner & Tournament (Lyndhurst)

(201) 933-2220

MetLife Stadium (East Rutherford)

(201) 559-1562

NY Giants (East Rutherford)

(201) 935-8111

NY Jets (Florham Park)

(516) 560-8100

NY Red Bulls (Harrison)

(201) 583-7000

NY Waterway (Weehawken)

(201) 902-8700

RPM Raceway (Jersey City)

(201) 333-7223

Statue Cruises (Jersey City)

(201) 432-6321

Statue of Liberty & Ellis Island

(212) 344-0996

Ecotourism

Hackensack Riverkeeper (Hackensack)

(201) 968-0808

NJSEA Meadowlands Environment Center (Lyndhurst)

(201) 460-8300

Health, Fitness & Beauty

GNC Live Well (Secaucus)

(201) 348-9549

Haircutter in the Meadow (Secaucus)

(201) 863-3900

Jenny Craig (Secaucus)

(201) 330-0110

King’s Court Health & Sports Club (Lyndhurst)

(201) 460-0088

LA Fitness Signature Club (Secaucus)

(201) 751-9940

Sally Beauty Supply (North Bergen)

(201) 295-0020

Shopping Malls/ Centers

American Dream (East Rutherford)

1(833) AMDREAM

Bergen Town Center (Paramus)

(201) 845-4051

The Plaza at Harmon Meadow (Secaucus)

(908) 226-5285

Newport Centre (Jersey City)

(201) 626-2025

The Mills at Jersey Gardens (Jersey City)

(908) 436-3005

The Shops at Riverside (Hackensack)

(201) 489-0151

Westfield Garden State Plaza (Paramus)

(201) 843-2121

Outlet Shopping

Calvin Klein Company Store (Secaucus)

(201) 223-9760

Gucci (Secaucus)

(201) 392-2670

Tommy Hilfiger (Secaucus)

(201) 863-5600

EXPLORE THE MEADOWLANDS

Ecotourism

Hackensack Riverkeeper (Hackensack)

(201) 968-0808

NJSEA- DeKorte Park (Lyndhurst)

info@njsea.com / (201) 460-1700

River Barge Park and Marina (Carlstadt)

(201) 460-1700

Bergen County Parks

Belmont Hill County Park (Garfield)

Borg’s Woods Nature Preserve (Hackensack)

Dahnert’s Lake County Park (Garfield)

Darlington County Park (Mahwah)

(201) 327-3500

Hackensack River County Park (Hackensack)

(201) 336-7275

Losen Slote Creek Park
(Little Ferry)

Laurel Hill Park (Secaucus)

(201) 915-1386

Overpeck County Park (Leonia)

(201) 336-7275

Pascack Brook County Park (Westwood)

(201) 336-6000

Ramapo Valley County Reservation (Mahwah)

(201) 327-3500

Riverside County Park (Lyndhurst)

(201) 939-9339

Saddle River County Park (Saddle Brook)

(201) 796-0324

Samuel Nelkin County Park (East Rutherford)

(973) 777-0318

Van Saun County Park (Paramus)

(201) 262-3771

Wood Dale County Park (Hillsdale)

(201) 336-7275

Hudson County Parks

Mercer Park (Bayonne)

Stephen R. Gregg Park (Bayonne)

(201) 858-7180

Columbus Park (Hoboken)

(201) 915-1388

Liberty State Park (Jersey City)

(201) 915-3403

Lincoln Park (Jersey City)

(201) 915-1388

Mill Creek Point Park (Secaucus)

(866) 927-6416

Washington Park (Jersey City/ Union City)

(201) 348-5700

West Hudson Park (Kearney)

(201) 217-5482

Braddock Park (North Bergen)

(201) 915-3188

Laurel Hill Park (Secaucus)

(201) 915-1388

NJSEA Parks

Richard W. DeKorte Park (Lyndhurst)

(201) 460-1700

River Barge Park and Marina (Carlstadt)

(201) 460-1700

STAY IN THE MEADOWLANDS

ANZ Hospitality (Secaucus)

(201) 809-1000

Aloft Secaucus Meadowlands (Secaucus)

(201) 809-1000

AVE CLIFTON (Clifton)

(973) 859-3200

Best Western Premier NYC Gateway Hotel (North Bergen)

(201) 758-5770

Canopy by Hilton Jersey City Arts District (Jersey City)

(800) 445-8667

Courtyard by Marriott (Edgewater)

(201) 945-5440

Courtyard by Marriott (Lyndhurst)

(201) 896-6666

Courtyard by Marriott (Wayne/Fairfield)

(973) 646-3377

Crowne Plaza (Saddle Brook)

(201) 880-5952

Econo Lodge (Carlstadt)

(201) 935-4600

Element (Harrison)

(862) 234-4922

Element New York/ Wood-Ridge

(Wood-Ridge)

(201) 460-0790

Envue, Autograph Collection (Weehawken)

(201) 758-7920

Fairfield Inn By Marriott (East Rutherford)

(201) 507-5222

Fairfield Inn By Marriott (North Bergen)

(201) 272-6600

Hampton Inn (Carlstadt)

(201) 935-9000

Hampton Inn & Suites Teaneck Glenpointe (Teaneck)

(201) 883-9777

Hilton Garden Inn (Secaucus)

(201) 864-1400

Hilton Hasbrouck Heights Meadowlands (Hasbrouck Heights)

(201) 288-6100

Hilton Meadowlands (East Rutherford)

(201) 896-0500

Holiday Inn Hasbrouck Heights (Hasbrouck Heights)

(201) 288-9600

Holiday Inn Secaucus Meadowlands (Secaucus)

(201) 809-4746

Holiday Inn Express (Paramus)

(201) 843-5400

Holiday Inn Express Hotel & Suites (Carlstadt)

(201) 460-9292

Homewood Suites by Hilton (East Rutherford)

(201) 460-9030

Homewood Suites by Hilton (Teaneck/ Glenpointe)

(201) 883-1777

Hyatt Place Secaucus/ Meadowlands (Secaucus)

(201) 422-9480

La Quinta Inn & Suites Clifton/ Rutherford (Clifton)

(973) 778-6500

La Quinta Inn & Suites (Secaucus)

(201) 863-8700

MC Hotel (Montclair)

(973) 329-5500

Red Roof Inn (Secaucus)

(201) 319-1000

Renaissance Meadowlands Hotel (Rutherford)

(201) 231-3100

Residence Inn (East Rutherford)

(201) 939-0020

Residence Inn (Saddle River)

(201) 934-4144

Residence Inn by Marriott Port Imperial (Weehawken)

(201) 758-7922

Residence Inn by Marriott Secaucus Meadowlands (Secaucus)

(201) 223-9901

Saddle Brook Marriott (Saddle Brook)

(201) 843-9500

Sheraton Lincoln, Harbor Hotel (Weehawken)

(201) 617-5600

SpringHill Suites East Rutherford Meadowlands/ Carlstadt (Carlstadt)

(201) 935-9400

Teaneck Marriott at Glenpointe (Teaneck)

(201) 836-0600

MEADOWLANDS TRANSPORTATION

AAA Giants Limousine & Car Service

(201) 933-3313

Academy Bus, LLC

(201) 420-7000

Axis Global Systems, LLC

(718) 458-3666

Coach USA

(866) 912-6224

Country Club Services

(973) 376-4352

Empire CLS Worldwide Chauffeured Services

(888) 826-3431

EZ Ride

(201) 939-4242

Lyft

Lyft.com

Minuteman II Limousine and Car Service

(973) 347-6100

Moonlight Limousine & Party Bus Service

(201) 254-0126

NJ Transit

(973) 491-8903,
www.njtransit.com

NY Waterway

(201) 902-8700

Panorama Tours

(973) 470-9700

Vander Plaat Executive Limo

(201) 891-3856