Move over Mrs. Fields -- Hotel School students introduce Johnny Applestix

By Linda Myers

What happens when you mix fresh, all-natural Cornell Orchards apples, cinnamon, sugar and a creamy vanilla sauce to boot? You get the next snack sensation, say two Cornell School of Hotel Administration graduate students -- a product that may make mall munchies like Mrs. Field's Cookies and Auntie Anne's Pretzels old news.

From left, Emilie Herbst, Mark Kuperman and Tony Dellamano whip up some Johnny Applestix for customers at the Cornell Orchards recently. The all-natural snack sensation, invented by Kuperman and Dellamano, both master's students in the Hotel School, is on sale there Saturdays. Robert Barker/University Photography

Mark Kuperman and Anthony Dellamano, both second-year master of management in hospitality students at Cornell's Hotel School, have been developing the fast food snack concept, named appropriately 'Johnny Applestix,' since they first met last year on campus.

The main menu item, named the Johnny Applestix Original, is much like a french fry but made entirely with fresh apples instead of potatoes. Sliced-to-order apple sticks are lightly fried in healthful canola oil, tossed in a secret blend that has hints of cinnamon and sugar, then served with either a homemade vanilla or a caramel dipping sauce.

Kuperman and Dellamano are test marketing Applestix locally this fall. They are offering it to the public at $2.50 for a generous serving every Saturday from 10:30 a.m. to 5 p.m. at the Cornell Orchards on Route 366 in Ithaca, across the road from the Vet College.

Kuperman developed the initial prototype of the product when he worked as executive chef of a Southern California amusement park and soon realized he had invented a snack perfect for malls, ballparks and airports across the United States. He has since teamed with Dellamano, who also quickly saw the potential of Applestix.

The two have spent many hours in the Hotel School's Statler Hall food laboratory, refining and preparing the product with the help of fellow students and faculty. Last spring they tested 12 different varieties of Cornell apples, ultimately deciding on Mutsu and Ida Red because of their large size, firmness and tartness. They use only fresh apples, all natural ingredients and no preservatives.

Kuperman and Dellamano are conducting marketing research as part of the Consumer Behavior course taught by Hotel School Visiting Associate Professor Subimal Chatterjee. And they hope to complete a business plan for the product soon in conjunction with Entrepreneurship and Private Equity Markets, a Cornell course taught by Johnson Graduate School of Management Professor of Entrepreneurship David BenDaniel. BenDaniel's past students have gone on to develop such successful food service businesses as City Chop, a West Coast pizza chain.

"We really feel lucky," said Dellamano. "The opportunity for us to create this concept while here at Cornell is such an advantage. The advice and help we receive from our professors, classmates and advisers makes us truly fortunate. We want to make this a Cornell spinoff in more ways than one."

So far the Applestix farm stand with the green and white striped awning is attracting many Saturday takers eager to try the new taste treat.

"Watching customers sample Applestix at the Orchards is a lot of fun," said Kuperman. "We have tried to create a lively environment and positive eating experience for them. We hope this product carries with it a feeling of excitement for everyone who tastes it, regardless of how large the concept grows."

Word of mouth has already led to requests the two are considering to sell Applestix at Cornell sporting events and at Purity Ice Cream's main store on Route 13.