Rubashkin Operation Redefines Hachnosas Orchim

In any niche, innovation is abuzz wherever industry norms are changing. 

What about circumstances where the norms are being utterly redefined?

They’re rare, but in such a case, it’s safe to conclude that innovation is in more than just the air–it’s in the water, it’s in the freshly-pressed veggie juices, it’s cooked right into the 100,000 hot meals served over a 6-week period, it’s radiating from the chandeliers hung in honor of breathtaking numbers of strangers visiting the mega-sukkah this Tishrei. 

Avraham Avinu’s Tent is one of the most innovative initiatives in Crown Heights. The behemoth operation has set and re-set the bar for hachnasas orchim in the Rebbe’s shechuna for years. An estimated two thousand neshamos will stop by Reb Moshe Rubashkin’s residence seeking refuge and rejuvenation this Tishrei. “Every year we’re serving more and more people, kein ayin hara,” Rubashkin beams as he hustles through his sukkah (watch the action here). 

“Did you eat? Have lunch before you go–you heard we’re serving milchigs this year? Stick around, a fresh round of sushi is coming out in a few minutes.” That’s right–the latest additions to the already-astonishing menu include freshly-prepared sushi and French fries, and a full milchigs spread, in addition to the gourmet fleishig meals already being served around the clock. (And all it took was building a second industrial kitchen as yet another addition to his Brooklyn brownstone. Basic!)

It’s like Reb Moshe got a different instruction manual than the rest of the world. 

Assignment: Host the Rebbe’s Orchim during Tishrei. 

Most people: “Ok, let’s see how many beds we have available this year; let’s see how many seats we can fit into the sukkah; let’s see how much cooking we can conceivably accomplish.”

Rubashkin: “How many pallets of personal hygiene products can be delivered tomorrow? I noticed several of the Orchim forgot their toothbrushes…It’s going to have to be after 9 a.m., we’re expecting a delivery of 150 cases of salmon to prepare for yontif.”

The man is simply operating with an extraterrestrial set of standards. Which, fundamentally, is the chiddush.

For Rubashkin, these guests are sent from the Rebbe directly. 

For Rubashkin, they’re as treasured as family, as precious as his own children.

For Rubashkin, hachnasis orchim is more than a mitzvah–it’s a mandate from the Nossi HaDor.

A chossid charged with a mission from his Rebbe is capable of launching his shlichus far above the normal “what-about”s encumbering the rest of humanity. That means Reb Moshe is literally operating with a different framework than a typical household–and the impact of his over-the-top chessed is raising the standard of hachnasas orchim throughout his community. 

Rubashkin charges nothing for fresh, round-the-clock gourmet food, nothing for overnight accommodations, nothing for cases of pantry staples that show up as donations from local businesses. This challenges similar organizations to keep their fees low for hospitality services during Tishrei. These organizations likewise have a high culinary standard to meet, even if meals are only available to guests during specific hours of operation. 

Rubashkin’s operation is an active demonstration of chassidishe emunah, normalizing the extraordinary. “We see open miracles here, there’s no question about it. My job is just to show up. The Rebbe makes sure things keep falling into place.”

You want to know what’s possible in the realm of hachnasas orchim? Stop by the mega-sukkah of President Street. This is the Rebbe’s Sukkah. Partner with the hachnasas orchim maverick today.