I think a traditional Jewish deli would have better luck if it both recreated the “Yiddish” cuisine of the American Ashkenazi Jews, on one hand, yet also included the Sephardic menu of North Africa and West Asia.
“Yiddish is a fusion of different German dialects with adstrats of Hebrew, Aramaic and Slavic vocabulary and some traces of vocabulary from the Romance languages.”
This is also a good way of describing their cuisine.
Sephardic cuisine would make a great complement to that, giving them an expanded menu that would go far beyond just Jewish tastes—important for a business. They could claim everything from Spanish style but Kosher Tapas, to popular African (including South Africa) and Middle eastern foods, and even some Oriental delights.
Starting with a broad menu, they would soon be able to tailor it to their customer’s preferences.
Yummmmmmmmmm Seriously if they just made the albondigas with spinach served over rice and some good hummus they would put everyone around them out of business