WE’VE LEARNED A LOT FROM OCEAN CITY’S SUCCESSFUL BUSINESS OWNERS

first_imgWe work with Ocean City’s business owners in all stages of business, from start-up to growth to transfer.  What we’ve learned first and foremost is that regardless of the company, there are a few things that each business should have in place to help ensure they have the best shot at longevity and growth, profit and security in our unique seasonal economy.Consider the following as you look at your business holistically and plan for its future:Have a thoughtful, well-written business plan and stick to it  Rather than getting caught up in daily operations of your business, set clear, realistic goals and objectives. Concentrate on strategies that address the long-term plans of your business and how you plan to retire.Create or join a business advisory council     “The Chamber is a great resource for both new and long-standing OC businesses,” says Chamber President Carol Heenan. “In our seasonal economy, it’s important to know the best ways to maximize profitability. Our members benefit from business-to-business networking and public exposure opportunities.  To be a successful business in Ocean City, it really helps to be part of the Chamber.”The Ocean City Regional Chamber of Commerce is an established organization that helps over 500 member businesses generate business, maintain visibility, create contacts, and grow.“Every business needs a network in order to survive,” says Tom Heist of Heist Insurance Agency. “Building relationships within the community allows you to learn what is out there, what others are offering and if it would benefit you to do the same or different. The interaction is invaluable.”Pull together a ‘board of directors’ made up of business owners in similarly-sized companies – who are facing similar issues — along with your CPA, attorney and your financial professional. Owners can use this council as a sounding board and to realize opportunities within their businesses that they may not have been able to see themselves.Know your core customers “In today’s marketplace, it’s crucial to know your clients and their particular needs and preferences,” says Heist. “For instance, some clients like to communicate and transact electronically while others prefer face-to-face meetings or phone calls. It’s important to know how they want to to do business and to tailor your practices accordingly.Understand your customers. Segment them and know where profitable business comes from. Make the extra effort to know how you can keep and grow your base of recurring customers.Define and communicate your unique value in the market What do you do that no one else is doing? How is your service better than other services? Why should customers see you instead of your competition? Take a look at the competition; some may have changed their approach or exited the business. Develop a unique message that articulates your unique value proposition.Hire better and offer good benefits   “Retention on the boardwalk is always a challenge,” says Moiso. “Returning staff means less training time and more loyalty. So we offer incentives like increased pay for each summer that an employee returns.”Voluntary benefits are those that you, as owner, offer to employees at a typically lower cost than they could obtain themselves. Often, voluntary benefits can be offered to employees at no cost to the business.“Hiring employees for our boardwalk store is a completely different undertaking than hiring for our Somers Point location,” says Brenda Moiso, owner of The Pretzel Factory. “Ideally, we like to hire local kids who may be starting their first job and incent them to stay on through their college years.”Hire strong talent and offer voluntary benefits as a way to help retain and attract quality employees.Develop an exit strategy and succession plan  Are you approaching retirement and intending to sell your business for retirement income? An experienced financial professional can help you put a succession plan in place.Find a financial professional with experience in serving small businesses  Provided by Mark Reimet and Jodie Booth, financial representatives with Ocean City Financial Group, a MassMutual Agency; courtesy of Massachusetts Mutual Life Insurance Company (MassMutual). Local sales agencies are not subsidiaries of MassMutual or its affiliated companies.  CRN201609-186175last_img read more

Manco & Manco Pizza Delivers on Humane Society Donation

first_imgFrom left, Rich Cicconetti, of Manco & Manco, Rex the Rescue Dog, HSOC Executive Director Bill Hollingsworth and Manco & Manco owner Chuck Bangle during the check presentation. (Photos courtesy of HSOC) The Humane Society of Ocean City (HSOC) received a donation of nearly $1,700 from Manco & Manco Pizza.“As if we needed another reason to show how amazing our town is, Manco & Manco representatives presented us with a big check,” said Phil Bellucci, operations manager at the HSOC.Owner of the Manco & Manco restaurants, Chuck Bangle, and another representative from the business, Rich Cicconetti, met with Bellucci and HSOC Executive Director Bill Hollingsworth and presented them with the $1,678 check.The donation, Bellucci explained, was generated through Manco & Manco staff participating in “No Shave November” and “No Shave December.”Manco & Manco staff who participated in the fundraisers grew beards and mustaches over the course of two months.And the cause of their choice was the animal shelter.“We cannot express how much we appreciate the support of our local businesses coming together to further our mission to provide the highest level of compassion and service to our animal friends,” Bellucci said. “In a nation divided by so many issues, it is heartwarming that we all seem to come together for the love and care of animals.”The Humane Society of Ocean City (HSOC) is located at 1 Shelter Road. For more information call (609) 398-9500 or visit www.hsocnj.orgRex holds up the check.last_img read more

Spice rack: Allspice

first_imgAllspice, also known as Jamaican Pepper, should not be confused with mixed spice. It is a pea-sized, dark brown berry, available whole or ground. As the name suggests, it has a flavour reminiscent of a mixture of cinnamon, cloves, nutmeg and ginger and, therefore, will go with similar dishes and baked goods.The berries are used in marinades or to flavour vinegars and ground allspice is used in baking and to flavour meats and stews. Added carefully to venison, game and pork pies, it gives a new dimension to the flavour, but it can be overwhelming if too much is added. More commonly, it is used in cakes, biscuits, fruit pies and pumpkin pie.Why not try making a Pecan and Apple Streusel Cake by putting a little allspice in the cake mixture, flavouring the apples with allspice and cinnamon and putting on top of the sponge and sprinkling over an allspice and cinnamon-flavoured pecan streusel mixture. Be careful with the amount of allspice used – roughly half the amount of cinnamon to allspice. As allspice is an ingredient in pumpkin pie, why not try it in pumpkin muffins? Mix pumpkin purée with yogurt and dried apricots or peaches and flavour with allspice.Fiona Burrell, co-author of Leiths Baking Bible, from the Leiths School of Food and Winelast_img read more

Indiana’s COVID vaccination age qualification could be lowered this week

first_imgIndianaLocalNews Google+ Pinterest Facebook Twitter Facebook Pinterest By Jon Zimney – February 22, 2021 0 314 (Photo supplied/Berrien County Health Department) The winter storm has not only rescheduled some vaccine appointments, but delayed the expansion of who can get the shot.Around 15,000 Hoosiers got vaccinated, Tuesday, despite the big snow, but Governor Holcomb says nearly three times that many had to be rescheduled Monday and Tuesday. Indiana State Department of Health chief medical officer Lindsay Weaver says more than a fifth of Indiana’s nearly 400 vaccination sites had to close.Weaver says more postponements are likely, because the snow delayed shipment of Indiana’s weekly allocation of the Moderna vaccine.Weaver says the disruptions have pushed back the expansion of vaccine eligibility to Hoosiers between 60 and 64 years old. She says the department is working with clinics to add vaccination days to get back on schedule, and says she’s hopeful vaccination of 60-year-olds will start sometime next week.Weaver says she’s not aware of any vaccine doses which had to be thrown away unused because of the cancellations. She notes there was ample warning the storm was coming, and says clinics which had to close just didn’t take the vials out of the freezer or refrigerator.Overall, she says Indiana has had just 172 doses go to waste, due to issues like broken vials. That’s one-hundredth of one-percent of the doses Indiana’s received so far. Twitter WhatsApp Google+ Previous articleFood Bank of Northern Indiana mobile food distribution scheduleNext articleGuard killed, another seriously hurt after assault at state prison in Michigan City Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Indiana’s COVID vaccination age qualification could be lowered this week WhatsApplast_img read more

Quarter of British population opt for free-from products

first_imgMore than a quarter of the British population purchase free-from products as a lifestyle choice, according to research by Harris Interactive.A total of 2,035 consumers voted in the company’s poll, which revealed that people regularly bought dairy, gluten- or grain-free and lactose-free products.Only 14% of those consumers said they had a medical problem that required them to avoid gluten and other allergens. 31% chose the option “for my general health”, 27% said it was a lifestyle choice and 23% wanted to avoid “feeling bloated”.Gluten-free bakery Almondy reported last month that over a third of people bought a lactose-free product, and said there had never been a better time for operators to look at how they can make restaurant menus lactose-free friendly.Talking to British Baker, Almondy managing director Andrew Ely said: “I’m not surprised that the latest free-from research has revealed that more than a quarter of Brits now regularly buy free-from products.”Based on these latest findings we see no signs of this marketing slowing down. Gluten-free continues to be buoyant and – as the most common cause of dairy intolerance – we’re predicting lactose-free to grow in demand in the coming years.”last_img read more

Pink Talking Fish Is Live Streaming Their Show Tonight For Free

first_imgPink Talking Fish continue to impress with their tight-knit blend of hybrid tribute fusion, joining the works of Phish, Talking Heads and Pink Floyd together as one. The band’s creative setlists continue to earn them praise, matched by the band’s impressive musicianship.The group will be performing tonight at the Buffalo Iron Works in Buffalo, NY to kick off a major run of fall tour shows. For those who can’t make it to the upstate NY venue, Buffalo.FM has announced a free live stream of the show. All you have to do is tune in via the YouTube player embedded below. Enjoy it!last_img

Chicago schools, union continue talks over virus safety plan

first_imgCHICAGO (AP) — Chicago has extended remote learning for tens of thousands of public school students after city, school and teachers’ union officials were once again unable to reach an agreement over COVID-19 safety protocols. In a statement late Wednesday, Chicago Public Schools expressed disappointment that no deal has been reached between the district and Chicago Teachers Union leadership. District officials said a cooling off period will be extended through the end of the day Thursday to allow for further negotiations. The nation’s third-largest district has pitched a gradual return for pre-K to 8th grade students with no definite plans yet for high school students. But the Chicago Teachers Union says the district’s safety plan doesn’t go far enough to protect teachers.last_img read more

Vermont Country Store survey reveals most popular classic candy and toys

first_imgVermont Country Store,A new survey conducted recently by Harris Interactive for The Vermont Country Store shows what classic toys and candy people remember most when they were young. Of the 2,104 adults age 18 or older who were surveyed online, more than a third (39%) responded that chocolate bars were their top candy choice when they were a child. Also, more than a quarter of the respondents (29%) noted that a doll or stuffed animal was their favorite childhood toy.‘In the current era of electronics and always wanting ‘the next best thing,’ it’s nice to travel back in time and remember when life was simpler and products were more memorable,’ said Cabot Orton, proprietor of The Vermont Country Store. ‘Toys and candy especially are the iconic childhood products that many people recall easily as adults. This survey gives us great insight into those products that make people feel nostalgic and reminiscent of their youth.’Some of the other favorite candies noted in The Vermont Country Store survey were lollipops or hard candy (10%), licorice (8%), and jelly beans (8%). Other top choices for toys were trains (9%) and building blocks (8%).The Vermont Country Store’s catalogue, website (www.vermontcountrystore.com(link is external)) and retail locations (Weston and Rockingham, VT) are home to thousands of classic toys, candy and other products that transport customers back in time.About The Vermont Country StoreIn 1946, Vrest and Ellen Orton printed their first catalog’just 12 pages and 36 products’and mailed it to the folks on their Christmas card list. Sixty years later and promoting itself as Purveyors of The Practical and Hard to Find, The Vermont Country Store has become ‘Nostalgia Central’ and continues its catalog business, manages a thriving e-commerce Web site and operates two retail stores in Weston and Rockingham, Vermont. For more information, please visit www.vermontcountrystore.com(link is external).About the SurveyThis survey was conducted online within the United States by Harris Interactive on behalf of The Vermont Country Store from November 18-22, 2010 among 2,104 adults ages 18 and older. This online survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For complete survey methodology, including weighting variables, please contact Lauren Howe at (401)-553-5106 or [email protected](link sends e-mail). Source: Vermont Country Store. MANCHESTER CENTER, Vt.–(BUSINESS WIRE)– 12.8.2010last_img read more

Jimmy Fallon and Ben & Jerry’s announce new ice cream flavor – Late Night Snack

first_imgBen & Jerry’s Homemade, Inc,NBCUniversal Television Consumer Products Group and ‘Late Night with Jimmy Fallon’ are teaming with iconic ice cream company Ben & Jerry’s to introduce the new flavor entitled ‘Late Night Snack.’ The unique new flavor features a rich vanilla bean ice cream with a salty caramel swirl and crunchy fudge covered potato chip clusters ‘ the perfect mix of salt and sweet for a late night snack. The concoction was inspired by a ‘Late Night with Jimmy Fallon’ skit in which Fallon and house band The Roots performed an original song, ‘Ladysmith Snack Mambazo,’ about Ben & Jerry’s ice cream. Late Night Snack begins arriving in supermarkets and Ben & Jerry’s locations around the country this week.‘When we learned that Jimmy Fallon was a fan of Ben & Jerry’s, and he was willing to support the Fair Trade effort, we jumped at the chance to develop a new flavor inspired by his skit,’ said Ben & Jerry’s Co-founder Jerry Greenfield. ‘Our team came up with a truly unique flavor that is one-of-a-kind, just like Fallon!’The research and development team at Ben & Jerry’s had long considered a flavor with potato chips in some fashion. After initial talks with Fallon, who suggested fudge covered potato chips as a chunk in his flavor, the Flavor Gurus at Ben & Jerry’s knew they had to make the combination work.‘Having our own flavor of Ben and Jerry’s gives everyone here at ‘Late Night’ an excuse to do what we were doing anyway, staying up late and eating pint after pint of Ben and Jerry’s ice cream. Only now we can call it ‘research,’‘ said Fallon. ‘And we came up with the perfect combo of salty and sweet. I can’t wait for people to try it!’‘It’s been really fun working with Ben & Jerry’s on Jimmy’s concept for Late Night Snack,’ said Kim Niemi, Senior Vice President, NBC Universal Television Consumer Products. ‘With this partnership, ‘Late Night with Jimmy Fallon’ has a great opportunity to create something delicious and do something good – by joining in the efforts to encourage Fair Trade food practices.’In February 2010 Ben & Jerry’s pledged to convert its product line to Fair Trade certified by 2013. Fair Trade supports fair wages, a safe work environment, sustainability for the land, animal husbandry and community development for farming communities. Accordingly, Late Night Snack is made with Fair Trade vanilla in the vanilla ice cream and Fair Trade cocoa in the potato chip cluster fudge coating. NBC and Fallon have pledged their share of the proceeds to Fair Trade Universities to encourage the use of Fair Trade products on campuses around the country.For more information on Ben & Jerry’s or to find your local Scoop Shop, visit www.benjerry.com(link is external).About ‘Late Night with Jimmy Fallon’In March 2009, ‘Late Night with Jimmy Fallon’ made its broadcast debut with Fallon as the third host of the NBC comedy-talk franchise. The show serves as a platform for comedy, music and A-list talent out of NBC’s Rockefeller Center Studio 6B. The show continually garners attention for viral videos, audience games, and prominent guests. Fallon’s choice of house-band, The Roots, has been universally praised.”Late Night with Jimmy Fallon” is produced by Universal Media Studios and Broadway Video. Lorne Michaels is the executive producer. Michael Shoemaker produces. Gavin Purcell co-produces.For more Late Night, please visit http://www.latenightwithjimmyfallon.com/(link is external).About Ben & Jerry’sBen & Jerry’s produces a wide variety of super-premium ice cream and ice cream novelties, using high-quality ingredients including milk and cream from family farmers who do not treat their cows with the synthetic hormone rBGH. The company states its position on rBGH* on its labels. Ben and Jerry’s products are distributed nationwide and in selected foreign countries in supermarkets, grocery stores, convenience stores, franchise Ben & Jerry’s Scoop Shops, restaurants and other venues. Ben & Jerry’s, a Vermont corporation and wholly-owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, economic reward and a commitment to the community. Contributions made via the employee-led Ben & Jerry’s Foundation in 2010 totaled over $1.8 million. Additionally, the company makes significant product donations to community groups and nonprofits both in Vermont and across the nation. The purpose of Ben & Jerry’s philanthropy is to support the founding values of the company: economic and social justice, environmental restoration and peace through understanding, and to support our Vermont communities. For the full scoop on all Ben & Jerry’s Scoop Shop locations and fabulous flavors, visit www.benjerry.com(link is external).* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.  NEW YORK–(BUSINESS WIRE)–last_img read more

Is your newsletter a snoozeletter?

first_imgIf you’re publishing a company newsletter in 2018, consider yourself lucky. When I was responsible for the Symitar newsletter in the early 90s, it was an actual printed document. That meant, for one thing, that it was expensive – expensive to produce and expensive to distribute.Cost isn’t the only thing that stunk about printing a newsletter. You had to worry about ridiculous details like ink color. The official Symitar color was Pantone 202, a burgundy. It was an okay color, but it was apparently a very difficult ink color to mix. More than once, I sent entire print runs back because my newsletter turned out a chocolaty brown instead of a rich burgundy. And don’t even get me going on chokes and spreads and bleeds. Today, thank the newsletter gods, we have PDFs, websites and email. With so much time and money saved not producing hard copy, you’d think companies would devote more resources to producing better newsletter content, right? Maybe that’s what you’d think, but my observation is that most company newsletters are still giant snoozeramas. Don’t get me wrong. No company newsletter will ever win a Pulitzer Prize – nor should it aspire to. However, a company newsletter should be well-written, it should be informative, it should be relevant, and above all, it should support your company’s brand message.To get the content right, though, you need to understand who your audience is. Here are my three simple rules for company newsletter audiences:Write it for your existing customers.Hope that your prospects will read it.Assume that your competitors will read it.Let’s examine these more closely. Writing for your existing customers means being humble. They’re already your customers, so there’s no need for a hard sell. Sure, you’re going to announce a new product now and then, but don’t copy and paste from your product literature. That would just be lame.If you’re not selling anything, what’s the point of having prospects read your newsletter? The truth is, you are selling something. You’re selling the experience of being your customer. You want your prospects to read your newsletter and think, yeah, that’s the kind of company I’d like to do business with. Also, to this point, make sure to avoid any jargon that only your existing customers will understand. Put everything in terms that the uninitiated will easily comprehend.Lastly, don’t tip your hand too far. I’m not ashamed to admit that I’ve read more than a few competitor newsletters over the course of my career. Most newsletters are benign, but every once in a while, somebody will let something slip that they might regret later. I have no qualms about capitalizing on someone else’s stupidity. The bottom line is, if you want to make your newsletter worthwhile for you and your audience, you need to pump up the news and tamp down the snooze. 30SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,John San Filippo John is the co-founder of OmniChannel Communications, Inc., a company that specializes in B2B marketing to community financial institutions. He started out in the savings and loan industry, but wisely … Web: www.omnichannelcommunications.com Detailslast_img read more