Betty Lu's Serves Up Mom's Home Cooking

Luann Collins, co-owner of on Packanack Lake sat with her arms crossed, cup of coffee on a red and white plaid tablecloth-covered wooden table, taking it all in.

“This is what I’m supposed to be doing,” she said recently, with conviction.

Collins and long-time friend Betty Ann Zawaski made a move from the big city corporate world to small town hospitality when they opened their deli last May. Instead of sitting in front of a computer all day, they don aprons seven days a week, preparing specialty paninis, pouring hot cups o’ joe for lakeside residents who are finishing their routine morning walks and making catering deliveries to the people of northern Jersey.

And they don’t regret their career change one bit.

“Sure, it’s a lot of work, but it’s so rewarding,” Zawaski said.

Zawaski and Collins, who have known each other since their days at Secaucus High School, said they’ve always wanted to open a food business. The foodies are residents of Pompton Lakes who whip up all kinds of breakfast and lunch specials — anything from taylor ham, egg and cheeses to fresh soups to pies.

As word spread in the area about the deli, the Foodie Brothers, two brothers who have become famous for their reviews of New Jersey restaurants, made their way to the small deli to find out how Zawaski makes her famous filet mignon Panini.

“It was an awesome experience,” Zawaski said.

Collins is a baker and Zawaski’s specialty is the hot food. Like mom’s cooking, all the food is homemade and fresh. They sell pastries from Mona Lisa Pastries in Little Ferry, which Zawaski said are among the best in the area, and Hershey’s ice cream. To sell Hershey’s ice cream, Betty Lu’s was evaluated by corporate heads from Hershey’s, to ensure the brand fit well with the business, Zawaski said.

Betty Lu’s has become a choice caterer for some businesses in Nutley, Clifton, Ringwood and other towns in the area, as many businesses have been repeatedly satisfied by their hot and cold meals, Zawaski said.

“What makes us different is we’re flexible,” Collins said. “We always tell our customers, ‘If it’s not on the menu, that doesn’t mean we can’t do it.’”

They experiment with all types of foods.

“Inspiration can come from anywhere,” Zawaski said. “This morning I was looking at this big beautiful orange, and I had an idea for something I’d like to try.”

For the love of food, they will continue experimenting to please hungry customers.

“The best part of this job is making people happy through our food,” Collins said. “And we will continue to do that.’