Unfortunately I'm stuck at my day job and won't be able to witness the complete demo of the space this afternoon, but I'll be there tonight to take pictures.
If my permits come through for plumbing and electrical work today - or tomorrow - I'll be able to get Jerry and Brian in there and start working immediately. This is terrific timing and pretty much on schedule.
Very excited!
M.
Wednesday, April 30, 2008
Friday, April 25, 2008
Small Business Week - Eco-Friendly Practices
USA Today has a great little article today by Rhonda Abrams about how eco-friendly practices in small business can be financially beneficial as well as considerate to the earth and our communities.
It notes that this week is Small Business Week (who knew?) - which I hope is positive foreshadowing for me.
She goes on to list four ways small companies can/should incorporate positive environmental activities in one's business. Let's see how my business will stack up against these:
1. Improve your internal operations
Ms. Abrams suggests turning off electronic devices and utilities overnight. I agree. My laptop, which will track sales and the like will come home with me at night and will receive the rest it hopefully will deserve. As for lighting, in addition to turning off most lights at night, I plan to use long-lasting/energy-efficient bulbs. We've designed the electrical circuitry to have independent zones which will allow for changes in lighting depending on time of day and for during the hours that the store will be closed.
2. Differentiate yourself from the competition by emphasizing your green practices
When it comes to cleaning products, I plan to treat my business as I do our home. We pay a little more for the green, environmentally-safe cleaning products, specifically those made by Seventh Generation, Method and Mrs. Meyer's Clean Day products.
3. Sell a "green" product or service
The products I will be selling, whether they be cheeses, chocolate bars, produce or crackers are, as often as possible, organic, sustainably produced or procured, of the free-trade variety and in many cases, artisan made. A high percentage of the cheeses I will be selling are made right here in the USA, so air freight and the like will be limited. There are so many excellent farmstead, artisanal cheeses here in the states that I'd be silly to snub. That said, there are some European standards that I simply cannot avoid: Parmigiano Reggiano, Emmenthaler, Roquefort and Epoisses to name a few. Also, I am looking into environmentally-sound, biodegradable take-out containers, cups for iced-tea/lemonade, straws and other things that will go with our sandwiches and things.
4. Invent something
I personally think that this is a cop-out for a conclusion to the article. So I'll remark on something said elsewhere in the article having to do with commuting to work. My wife, who previously drove to Secaucus every day for work will soon be commuting via train to Manhattan (new job for her too) and I will have the luxury of being able to ride my bike or walk to work every day, though I will take exception on rainy, sleety and otherwise unpleasant days. So that's something.
You can read the article here.
It notes that this week is Small Business Week (who knew?) - which I hope is positive foreshadowing for me.
She goes on to list four ways small companies can/should incorporate positive environmental activities in one's business. Let's see how my business will stack up against these:
1. Improve your internal operations
Ms. Abrams suggests turning off electronic devices and utilities overnight. I agree. My laptop, which will track sales and the like will come home with me at night and will receive the rest it hopefully will deserve. As for lighting, in addition to turning off most lights at night, I plan to use long-lasting/energy-efficient bulbs. We've designed the electrical circuitry to have independent zones which will allow for changes in lighting depending on time of day and for during the hours that the store will be closed.
2. Differentiate yourself from the competition by emphasizing your green practices
When it comes to cleaning products, I plan to treat my business as I do our home. We pay a little more for the green, environmentally-safe cleaning products, specifically those made by Seventh Generation, Method and Mrs. Meyer's Clean Day products.
3. Sell a "green" product or service
The products I will be selling, whether they be cheeses, chocolate bars, produce or crackers are, as often as possible, organic, sustainably produced or procured, of the free-trade variety and in many cases, artisan made. A high percentage of the cheeses I will be selling are made right here in the USA, so air freight and the like will be limited. There are so many excellent farmstead, artisanal cheeses here in the states that I'd be silly to snub. That said, there are some European standards that I simply cannot avoid: Parmigiano Reggiano, Emmenthaler, Roquefort and Epoisses to name a few. Also, I am looking into environmentally-sound, biodegradable take-out containers, cups for iced-tea/lemonade, straws and other things that will go with our sandwiches and things.
4. Invent something
I personally think that this is a cop-out for a conclusion to the article. So I'll remark on something said elsewhere in the article having to do with commuting to work. My wife, who previously drove to Secaucus every day for work will soon be commuting via train to Manhattan (new job for her too) and I will have the luxury of being able to ride my bike or walk to work every day, though I will take exception on rainy, sleety and otherwise unpleasant days. So that's something.
You can read the article here.
SBA Loans Pt. 2
I'm almost done with getting the SBA all of the information they need to set up a closing date. The last remaining document is Danna's Original Life Insurance policy and a notorized Assignment of Life Insurance As Collateral document. Danna just got done with her physical for the policy, and so I should have that all wrapped up by early next week.
There are still a few items I'll need to bring to the closing, which at this point looks like it will be May 9th. It's a bit later than I'd hoped for, but still within a safe time frame for my business. Fingers crossed.
There are still a few items I'll need to bring to the closing, which at this point looks like it will be May 9th. It's a bit later than I'd hoped for, but still within a safe time frame for my business. Fingers crossed.
Thursday, April 24, 2008
BusinessWeek Interview
I'm being filmed as I type this for a feature story on BusinessWeek TV about how businesses are using blogs to promote their businesses. The producer, Alex Cohen, is doing a story on how businesses are using blogs. I actually don't know what to write right now (so that's why I because the pressure of typing with a camera about a foot away from me is a bit daunting but...what can you do.
The show will air on ABC on an upcoming Sunday morning at 11:30am on a date to be determined. I'll be sure to post a link to the web archived version of the story.
For the photo shoot, I selected three cheeses that I will most likely, if not definitely, be serving at the shop. Specifically: Red Hawk from Cowgirl Creamery out in northern California (their distrubting operation, Tomales Bay Foods, is going to be one of my main cheese distributors - specializing in US-based artisanal cheeses from small producers), Constant Bliss from Jasper Hill Farms and a blue cheese from Blue Hill in Marion, Massachussetts.
I'm thrilled at the opportunity to get this media coverage - hopefully it will drive more people to the blog and, eventually, to the shop once its open...which is about 7 or 8 weeks away(?).
Up next, I have to go to the Borough Hall to get a life insurance document notorized so that I can finally close up the needed documents for my SBA loan. Once that's taken care of, I'll be on my way.
Oh, it looks like the Pizza place next door is starting to take shape. They've got the drywall up as well as the lighting and what not. Also some new equipment. I'm hoping they'll be interested in serving some specialty pizzas using cheese from my shop.
The show will air on ABC on an upcoming Sunday morning at 11:30am on a date to be determined. I'll be sure to post a link to the web archived version of the story.
For the photo shoot, I selected three cheeses that I will most likely, if not definitely, be serving at the shop. Specifically: Red Hawk from Cowgirl Creamery out in northern California (their distrubting operation, Tomales Bay Foods, is going to be one of my main cheese distributors - specializing in US-based artisanal cheeses from small producers), Constant Bliss from Jasper Hill Farms and a blue cheese from Blue Hill in Marion, Massachussetts.
I'm thrilled at the opportunity to get this media coverage - hopefully it will drive more people to the blog and, eventually, to the shop once its open...which is about 7 or 8 weeks away(?).
Up next, I have to go to the Borough Hall to get a life insurance document notorized so that I can finally close up the needed documents for my SBA loan. Once that's taken care of, I'll be on my way.
Oh, it looks like the Pizza place next door is starting to take shape. They've got the drywall up as well as the lighting and what not. Also some new equipment. I'm hoping they'll be interested in serving some specialty pizzas using cheese from my shop.
Bondgard.com
The website, www.bondgard.com, is now up and running. Well, the only thing on there is the ad that will run in (201) Magazine and a brief description of the business.
I needed to get something up as quickly as possible because we put a sign in the window (again, the same ad) that has the URL on it.
Check back in a week or two and we should have some more information up there.
I should mention that my friend Jon Gicewicz of J.E.G. Design, Inc. up in Vermont is the guy who will be behind the website, and who was kind enough to get this started on 2 hours notice. Seriously. 2 hours notice. He even stayed up to email me at 1:30 in the morning to tell me that it's up and running. He's a great guy, as is his twin brother Mike, and deserves your business. Please visit his website to see the pages he's created for his clients.
I needed to get something up as quickly as possible because we put a sign in the window (again, the same ad) that has the URL on it.
Check back in a week or two and we should have some more information up there.
I should mention that my friend Jon Gicewicz of J.E.G. Design, Inc. up in Vermont is the guy who will be behind the website, and who was kind enough to get this started on 2 hours notice. Seriously. 2 hours notice. He even stayed up to email me at 1:30 in the morning to tell me that it's up and running. He's a great guy, as is his twin brother Mike, and deserves your business. Please visit his website to see the pages he's created for his clients.
Wednesday, April 23, 2008
Advertising
The following image is the first advertisement we've (Leo Marino and I) created for the shop. The actual ad will be about 5"square, or the equivalent of 1/3 of a page. It will run in the June 2008 issue of (201) Magazine, Bergen County's premier glossy magazine that is distributed, for free, to pretty much everyone in Bergen County.
Friday, April 18, 2008
SBA Loans
I know this much - there are many ways to open up a business. Three of which begin by:
1) Having enough money of your own to invest in it
2) Borrowing money from friends/family/investors
3) Taking out a bank loan with or without the Small Business Administration backing you up
Number one doesn't pertain to me. We invested a little of our own money and will continue to as we move along in the process, but after buying a home a year ago, leasing a new car earlier this year and with a new baby on the way, there wasn't a whole heck of a lot left to go toward the business.
Numbers two and three, with some twists, are the route I've taken. My father, who paid for my undergraduate education as well as my Culinary education deserves to be in the "Making it Happen" category. Because without him, none of this would be possible. And he was also very helpful in investing in the start-up capital needed to secure a bank loan - and for me to get the ball rolling on other aspects of the business - legal stuff as well as other stuff. His incentive is that he loves cheese as much as me, so, he's got that going for him. And I guess because I'm his only son with his first grandchild on the way.
I've not requested financial assistance from any other friend or family member - probably because I have a severe dislike of owing people anything, especially money. Though I will rely on the help of friends and family for other tasks - some pleasant (taste-testing sandwiches and cheeses) and others notsomuch (painting, hanging lights, watching my dog when I'm tied up with work, etc.).
Instead, I'm anticipating a loan from Commerce Bank which will be backed (80%) by the SBA. The purpose of getting an SBA backed loan is two-fold. 1) It helps get the loan. The Bank sees it as a safety measure - especially in these trying times. 2) It helps keep the interest rate reasonable. And with the recent cuts, I'm looking pretty good.
But getting an SBA loan isn't simply a matter of applying for a loan, putting up something for collateral and getting handed a check. It's pretty much a two-step process made up by lots of little steps.
I won't go into too much detail, but the basic requirements are thus:
Step 1 - Getting approved
Includes: Accurate business plan with all of the information you could possibly be expected to know or estimate include financial forecasts, amount of employee tax you'll need to pay, amount of taxes and insurances you'll need to pay, amount of working capital you'll need and on and on and on. Now, this is the easy part.
The tricky part is, at least for me, the collateral. I needed to have at least the total amount of the loan in backed collateral. I tried to use our home, car, dog and future child as collateral but came up short because of the amount of owed money on my mortgage compared to the current equity in my home. Argh. I honestly thought I was done for. I couldn't ask my father for more than he's already given me, and he wasn't jumping at the idea either (despite having two homes and more that could easily cover it) - so I hemmed and hawed for a day or two - okay, I freaked out a little. Then I got a grip, put together a few business plans and a proposal letter to some potential family members/friends who could possibly put up the collateral. My in-laws came to the rescue and after an SBA-sanctioned property assessment, got approved as my collateral for the loan.
Step 2 - Closing
About two weeks or so ago, I received a letter from the my SBA Closing Coordinator - actually, it was a laundry list of things I needed to send them to show that I was serious about my intent and that I had some safety nets (for the Bank) in case this doesn't work out for one reason or another. They want their money back, end of story. The list was 22 items long and included independent life insurance policies for me and my wife to the value of the loan, Filed Certificate of Formation, Filed Fictitious Name Certificate (for the business, not me), Evidence of Worker's Compensation Insurance, Improvement Contracts, Filed Collateral of Life Insurance among others.
Some posed Catch 22's like "Certificate of Occupancy". How the heck was I supposed to get that before I got the money to make improvements to the space? I lost sleep over that. And so to prevent another night of twisting and turning, I called the SBA Closing Coordinator and got some things straightened out. The Catch 22's ended up being things that I could present to the SBA post-closing and other items were things that the SBA would bring to the closing (i.e., Fully executed Landlord Non-Interference Agreement, etc.).
The problem with getting all of these things isn't that it's difficult to do or get. It's that it takes time. I currently commute three hours total, forth and back to work, everyday. I'm at the office from 9:30 to 6:00pm. Thus, this leaves very little time for me to get anything done. Sick days, personal days and vacation days can only go so far - especially when not wanting to look suspicious/like you are interviewing for a job.
To conclude this very (too?) long post, I will say that I overnighted a well-organized binder of this information to the SBA Closing Coordinator last night for arrival today. I'm hoping that I submitted everything correctly and in full - at least enough to schedule a closing date. With my last day at work (paycheck) two weeks away, I'll need to get that money to keep things moving with a safety net of sorts. Good thing we will get a decent tax refund this year to hold us over if need be. Fingers crossed.
1) Having enough money of your own to invest in it
2) Borrowing money from friends/family/investors
3) Taking out a bank loan with or without the Small Business Administration backing you up
Number one doesn't pertain to me. We invested a little of our own money and will continue to as we move along in the process, but after buying a home a year ago, leasing a new car earlier this year and with a new baby on the way, there wasn't a whole heck of a lot left to go toward the business.
Numbers two and three, with some twists, are the route I've taken. My father, who paid for my undergraduate education as well as my Culinary education deserves to be in the "Making it Happen" category. Because without him, none of this would be possible. And he was also very helpful in investing in the start-up capital needed to secure a bank loan - and for me to get the ball rolling on other aspects of the business - legal stuff as well as other stuff. His incentive is that he loves cheese as much as me, so, he's got that going for him. And I guess because I'm his only son with his first grandchild on the way.
I've not requested financial assistance from any other friend or family member - probably because I have a severe dislike of owing people anything, especially money. Though I will rely on the help of friends and family for other tasks - some pleasant (taste-testing sandwiches and cheeses) and others notsomuch (painting, hanging lights, watching my dog when I'm tied up with work, etc.).
Instead, I'm anticipating a loan from Commerce Bank which will be backed (80%) by the SBA. The purpose of getting an SBA backed loan is two-fold. 1) It helps get the loan. The Bank sees it as a safety measure - especially in these trying times. 2) It helps keep the interest rate reasonable. And with the recent cuts, I'm looking pretty good.
But getting an SBA loan isn't simply a matter of applying for a loan, putting up something for collateral and getting handed a check. It's pretty much a two-step process made up by lots of little steps.
I won't go into too much detail, but the basic requirements are thus:
Step 1 - Getting approved
Includes: Accurate business plan with all of the information you could possibly be expected to know or estimate include financial forecasts, amount of employee tax you'll need to pay, amount of taxes and insurances you'll need to pay, amount of working capital you'll need and on and on and on. Now, this is the easy part.
The tricky part is, at least for me, the collateral. I needed to have at least the total amount of the loan in backed collateral. I tried to use our home, car, dog and future child as collateral but came up short because of the amount of owed money on my mortgage compared to the current equity in my home. Argh. I honestly thought I was done for. I couldn't ask my father for more than he's already given me, and he wasn't jumping at the idea either (despite having two homes and more that could easily cover it) - so I hemmed and hawed for a day or two - okay, I freaked out a little. Then I got a grip, put together a few business plans and a proposal letter to some potential family members/friends who could possibly put up the collateral. My in-laws came to the rescue and after an SBA-sanctioned property assessment, got approved as my collateral for the loan.
Step 2 - Closing
About two weeks or so ago, I received a letter from the my SBA Closing Coordinator - actually, it was a laundry list of things I needed to send them to show that I was serious about my intent and that I had some safety nets (for the Bank) in case this doesn't work out for one reason or another. They want their money back, end of story. The list was 22 items long and included independent life insurance policies for me and my wife to the value of the loan, Filed Certificate of Formation, Filed Fictitious Name Certificate (for the business, not me), Evidence of Worker's Compensation Insurance, Improvement Contracts, Filed Collateral of Life Insurance among others.
Some posed Catch 22's like "Certificate of Occupancy". How the heck was I supposed to get that before I got the money to make improvements to the space? I lost sleep over that. And so to prevent another night of twisting and turning, I called the SBA Closing Coordinator and got some things straightened out. The Catch 22's ended up being things that I could present to the SBA post-closing and other items were things that the SBA would bring to the closing (i.e., Fully executed Landlord Non-Interference Agreement, etc.).
The problem with getting all of these things isn't that it's difficult to do or get. It's that it takes time. I currently commute three hours total, forth and back to work, everyday. I'm at the office from 9:30 to 6:00pm. Thus, this leaves very little time for me to get anything done. Sick days, personal days and vacation days can only go so far - especially when not wanting to look suspicious/like you are interviewing for a job.
To conclude this very (too?) long post, I will say that I overnighted a well-organized binder of this information to the SBA Closing Coordinator last night for arrival today. I'm hoping that I submitted everything correctly and in full - at least enough to schedule a closing date. With my last day at work (paycheck) two weeks away, I'll need to get that money to keep things moving with a safety net of sorts. Good thing we will get a decent tax refund this year to hold us over if need be. Fingers crossed.
Thursday, April 17, 2008
Pre-Demolition Pt. 2
These photos were taken on April 15 at around 7:15pm. The junk that was left by the previous tenants as well as the faux-wood paneling has been removed. The demo should begin soon - as the contractor has already submitted his permit applications and is ready to roll. There's a lot to do, but the space is fairly small and my build-out isn't going to involve new walls or heavy-duty design elements. That said, a lot of work needs to be done from the bones on up.
This is facing west, with the road traveling roughly north and south. As you can see, W. Allendale Ave. is made up of a bunch of little shops. And this is only a fraction of the stores on the street. On the far left is Masa, a terrific Japanese restaurant. Next to that is the start of my landlord's property, the red brick building known as 83-89 W. Allendale Ave. 83 W. Allendale Ave., the first on the left in the red brick building, was Laura's Cafe, and is currently transforming into a pizza place. The space with the large window is the future home of my cheese, sandwich and specialty food shop. To the right of me is my landlord Ed's State Farm Agency. To the right of him is a dog grooming operation. The empty space to the right of the dog groomers was where Allendale Pizza and Paradise Video once stood but after a "questionable" fire in the video store (the dude drove a brown Ferrari 328...yes, brown). Another little tidbit - the insurance agency was once a Chinese restaurant. I think it was called Great Wall. My space was once either a pizzeria or bakery. Note: the apartments above the stores have all been recently renovated from top to bottom, and are available. Call Ed for more info (
The entrance to my shop is beyond that terrible white woodwork. That will be knocked out, leaving an open foyer of sorts - should be very welcoming once that's all finished.
What you see here is the view of the back wall. To the left in the back is a bathroom. It's terrible, I know. We'll get there.
Facing north, or moving clockwise, you can see the remnants of a chimney behind the wall with those two circles in the middle. The vent system you see to the right of that we will removed. Just off the photo to the right is the entrance to the basement.
This is the wall between the basement door and the front door. A very nice armoir with great edible treats will go up against this as well as a refrigerated cabinet for drinks.
No we are facing out to the street from the back of the shop. A terrific view, smack dab in the middle of Allendale.
Across the street are several stores including Beantown, a great little coffee shop, a dress shop, Robert's Haircutters (I used to go to him as a little kid), a very homey florist shop, a kid's collectible and toy shop called Jumbleiah, owned by my old neighbor's the Tenbekjians, a real estate agent and another insurance agency.
This is the south wall which will be where the action will occur - with the display case and carerra marble countertop and more.
That's it for now. Let's get this moving!
This is facing west, with the road traveling roughly north and south. As you can see, W. Allendale Ave. is made up of a bunch of little shops. And this is only a fraction of the stores on the street. On the far left is Masa, a terrific Japanese restaurant. Next to that is the start of my landlord's property, the red brick building known as 83-89 W. Allendale Ave. 83 W. Allendale Ave., the first on the left in the red brick building, was Laura's Cafe, and is currently transforming into a pizza place. The space with the large window is the future home of my cheese, sandwich and specialty food shop. To the right of me is my landlord Ed's State Farm Agency. To the right of him is a dog grooming operation. The empty space to the right of the dog groomers was where Allendale Pizza and Paradise Video once stood but after a "questionable" fire in the video store (the dude drove a brown Ferrari 328...yes, brown). Another little tidbit - the insurance agency was once a Chinese restaurant. I think it was called Great Wall. My space was once either a pizzeria or bakery. Note: the apartments above the stores have all been recently renovated from top to bottom, and are available. Call Ed for more info (
The entrance to my shop is beyond that terrible white woodwork. That will be knocked out, leaving an open foyer of sorts - should be very welcoming once that's all finished.
What you see here is the view of the back wall. To the left in the back is a bathroom. It's terrible, I know. We'll get there.
Facing north, or moving clockwise, you can see the remnants of a chimney behind the wall with those two circles in the middle. The vent system you see to the right of that we will removed. Just off the photo to the right is the entrance to the basement.
This is the wall between the basement door and the front door. A very nice armoir with great edible treats will go up against this as well as a refrigerated cabinet for drinks.
No we are facing out to the street from the back of the shop. A terrific view, smack dab in the middle of Allendale.
Across the street are several stores including Beantown, a great little coffee shop, a dress shop, Robert's Haircutters (I used to go to him as a little kid), a very homey florist shop, a kid's collectible and toy shop called Jumbleiah, owned by my old neighbor's the Tenbekjians, a real estate agent and another insurance agency.
This is the south wall which will be where the action will occur - with the display case and carerra marble countertop and more.
That's it for now. Let's get this moving!
Pre-Demolition
Looking back when the space first was up for rent - you can see how the shop looked before Tom and Ed (the landlords) cleaned it up a bit. I had no way of knowing what was up behind the walls and such until this junk was removed. Since the previous tenants didn't take care of their mess, Tom and Ed were stuck with the mess. The result wasn't much prettier, but gave me confidence in the ability to make the space into a terrific cheese shop.
Here's what it looked like in February
Here's what it looked like in February
Wednesday, April 16, 2008
Making it Happen: The Electrician
Because I'll need refrigeration for storing the cheeses and charcuterie and enough power to perfectly grill up a sandwich with a panini press, I've hired Jerry Crean of J.C. Electric. Jerry's expertise over the last several decades can be seen in commercial businesses throughout the county and beyond. He's also done work for Northern Highlands and the like. I'm excited that Jerry is on the team that will make this business come to life - or should I say light?
J.C. Electric, Inc.
65 Ramapo Valley Road
STE 12
Mahwah, NJ
(201)-825-3697
J.C. Electric, Inc.
65 Ramapo Valley Road
STE 12
Mahwah, NJ
(201)-825-3697
Facebook Profile
Bondgård - Allendale Cheese Shop now has a Facebook Profile!
Unfortunately I couldn't fit the whole name in, so it's Bondgård - Allendale Cheeseshop. Now when you see that, you'll know why.
Do you have a Facebook profile? If so, please consider adding the shop as a "friend".
Unfortunately I couldn't fit the whole name in, so it's Bondgård - Allendale Cheeseshop. Now when you see that, you'll know why.
Do you have a Facebook profile? If so, please consider adding the shop as a "friend".
Click the Facebook logo to go directly to the shop's profile page.
Retail Dairy License
So as part of doing business, you need certain licenses in addition to the state-sanctioned business license. I'm not 100% sure if I need a Dairy License, but for $25, it's better to be safe than sorry. And besides, it goes to the Dept. of Agriculture, which at this point could use all the money it can get with Corzine attempting to dismantle it. I found the license online by Googling "NJ Business Licenses" and figured it was the prudent measure to take. Printed out the form, filled it out and mailed it to Trenton. So I should be soon able to sell milk from my store.
Health Inspector/License
Tomorrow morning I'll be meeting with the Borough of Allendale's health inspector at my shop. It's scary to show someone - who's got your business in the balance - a beat up place that currently looks anything but a place to serve/sell food.
I'm sure it's all preliminary stuff like where the food prep area will be and that the requisite 3-compartment sink and handwash sink are in the right places. Also, the clean-up/janitorial sink will be in the basement - so she'll need to see that and the plans for where that will be set up (and the pump required to move the water upwards).
I'll probably need to bring my ServSafe Certificate with me. I earned that through my Culinary Management program at the Institute of Culinary Education (I.C.E) - and fortunately is valid for five years. I got it about two and a half years ago.
I'm sure it's all preliminary stuff like where the food prep area will be and that the requisite 3-compartment sink and handwash sink are in the right places. Also, the clean-up/janitorial sink will be in the basement - so she'll need to see that and the plans for where that will be set up (and the pump required to move the water upwards).
I'll probably need to bring my ServSafe Certificate with me. I earned that through my Culinary Management program at the Institute of Culinary Education (I.C.E) - and fortunately is valid for five years. I got it about two and a half years ago.
Permits Pt. 1 (because Pt. 2 or more is inevitable I'm sure)
Permits - they're necessary to do anything just about anywhere and for a first-time business owner - the process is slightly daunting at first.
But my first round of permit-getting is done. I've submitted the electrical and plumbing specs, two copies of the architectual plans (and an isometric drawing from the plumber) this morning - signing my name as "agent" or contractor. I thank my electrician and plumber for turning around the paperwork overnight.
But my first round of permit-getting is done. I've submitted the electrical and plumbing specs, two copies of the architectual plans (and an isometric drawing from the plumber) this morning - signing my name as "agent" or contractor. I thank my electrician and plumber for turning around the paperwork overnight.
As for the demolition and sheetrocking, my contractor has already submitted his permit application and should get started on that soon.
But now it's a waiting game. I hope it doesn't take too long. I'd really like to get this shop open by mid to late June.Tuesday, April 15, 2008
Logo and Design Work
Here's the logo and draft of the business card. The logo was created by Leo Marino of Marino & Company with some idea-giving by yours truly. The guy's got mad talent and happens to be my father-in-law. 
The idea behind the logo is that it:
...needed to be clean/modern - much like other Scandinavian companies you may have heard of (Bodum, Bo Concept and...Bondgård, apparently anything starting with a Bo)
and
...needed to be representative of the store's wares. So in this case the yellowish color represents the cheese, the red represents wine (that we won't be selling, but that I'm sure you'll be drinking with the cheese you can get at my shop) and the green represents the produce we'll be serving as well as the grass that the cows, sheep and goats eat, making it possible to produce the milk needed to make the cheese I'll be serving.
The idea behind the logo is that it:...needed to be clean/modern - much like other Scandinavian companies you may have heard of (Bodum, Bo Concept and...Bondgård, apparently anything starting with a Bo)
and
...needed to be representative of the store's wares. So in this case the yellowish color represents the cheese, the red represents wine (that we won't be selling, but that I'm sure you'll be drinking with the cheese you can get at my shop) and the green represents the produce we'll be serving as well as the grass that the cows, sheep and goats eat, making it possible to produce the milk needed to make the cheese I'll be serving.
Bergen Record Article - 4/14/08
I had the great fortune of being included in a cover story by Elise Young in the Bergen Record yesterday (4/14). The article is about the rising support against Gov. Corzine's hasty and misdirected decision to cut down the N.J. Department of Agriculture - making The Garden State the only state other than Alaska (um, not much need for it up there) and Rhode Island (smallest state anyone?) to not have one. It's the Garden State people! Gov. Corzine's proposal to get rid of the Dept. of Agriculture is a grave mistake and will negatively effect all residents of New Jersey, not just the farmers.
Click the images to enlarge the photos. Thanks to Aldo Martinez, Jr. for taking the most flattering photos ever taken of me. Note the state of the shop. Let's call this exhibit A as we progress in the build-out of the shop.
Making it Happen: The Architect
The former tenants of 85 W. Allendale Avenue, a TV Repair Shop, left the place in a pretty tired condition. So I will need the help of some terrific craftsman to turn the shop into a great addition to the main street of Allendale. Making it Happen is a section that will spotlight the people I've hired to make the shop operational.
In order to get permits, and to give the contractors a sense of what my expectations are of the shop, I created a layman's draft of the floorplan - with elevations of each wall of the space.
While its helpful in planning what equipment I'll need, where certain things will be stored and the basic flow of business within the shop - I needed a professional architect to draw up legitimate plans.
Fortunately one of my landlords is an architect and was kind enough to draft me up 5 copies of plans. His name is Tom Ashbahian and does very good work. I can't thank him enough for his expediency in getting the plans done for me and being cool about the whole thing.
Tom Ashbahian
Architect, Engineer, Planner
39 Spring Street
Ramsey, NJ 07446
201-825-1220
tashbahian@verizon.net
In order to get permits, and to give the contractors a sense of what my expectations are of the shop, I created a layman's draft of the floorplan - with elevations of each wall of the space.
While its helpful in planning what equipment I'll need, where certain things will be stored and the basic flow of business within the shop - I needed a professional architect to draw up legitimate plans.
Fortunately one of my landlords is an architect and was kind enough to draft me up 5 copies of plans. His name is Tom Ashbahian and does very good work. I can't thank him enough for his expediency in getting the plans done for me and being cool about the whole thing.
Tom Ashbahian
Architect, Engineer, Planner
39 Spring Street
Ramsey, NJ 07446
201-825-1220
tashbahian@verizon.net
What is Bondgård?
Bondgård is the Swedish word for farm or farmstead.
I chose Bondgård for the name of my shop for two main reasons.
1) I wanted to emphasize the nature of the products the shop will be offering...farm-made products. If you taste a slice of factory-made cheese and then a piece of real, farmstead, artisanal (made with one's hands) cheese - you'll notice a remarkable difference. I personally think cheeses made on a farm from the milk of real animals that are taken care of by real farmers tastes better. I hope you'll agree.
2) I wanted to pay a bit of homage to my mother's Scandinavian heritage. Unfortunately the word for farm in Danish (my mom was a Dane) is "agerjord", which I didn't think was as marketable or pronounceable.
I chose Bondgård for the name of my shop for two main reasons.
1) I wanted to emphasize the nature of the products the shop will be offering...farm-made products. If you taste a slice of factory-made cheese and then a piece of real, farmstead, artisanal (made with one's hands) cheese - you'll notice a remarkable difference. I personally think cheeses made on a farm from the milk of real animals that are taken care of by real farmers tastes better. I hope you'll agree.
2) I wanted to pay a bit of homage to my mother's Scandinavian heritage. Unfortunately the word for farm in Danish (my mom was a Dane) is "agerjord", which I didn't think was as marketable or pronounceable.
A Dream Realized
While living in Manhattan, Danna and I were interviewed by the Village Voice. In this interview, circa 2004, I proudly stated that my dream was to open up a cheese and wine shop. I'm on my way...with the cheese shop at least.
About Me
Hi everyone,
My name is Michael Mahle and I'm the guy behind the soon-to-open Bondgård - Allendale Cheese Shop. I grew up in Allendale, first on Waibel Drive then over on Ethel Ave. where I made my way through the Allendale school system up until graduation at Northern Highlands in 1993.
After going out west for college (Northern Arizona University) I moved back home to start my career in public relations in Manhattan. I met the love of my life, Danna, another graduate of Highlands, and got married. We moved to Hawthorne and then Manhattan for several years.
While living in the city and working at the Juvenile Diabetes Research Foundation, I took night classes at the Institute of Culinary Education (I.C.E), getting my degree in Culinary Management, earning my ServSafe Certificate and also participating in an internship at Murray's Cheese Shop on Bleecker Street where I got to learn much of what I know about cheese.
Soon after I.C.E, I began working at Zagat Survey as Manager of Corporate Communications. In promoting their guide books, I was able to meet several cheese shop owners and several other influential people in the related food and food service industry.
Danna and I purchased a home in Allendale and moved in April 2007. We're thrilled to be back home! And so with this experience and a love for all things cheese, I've decided to open up shop myself.
Now that you know a bit about me, I hope to learn some things about you. So please stop by when the shop opens its doors, or, in the mean time, participate in my polls or email me to let me know what you think about cheese, the idea of having a shop in Allendale that supports real farms (local, domestic and abroad) and other artisans of fine foods.
Thanks,
Michael Mahle
allendalecheeseshop@gmail.com
My name is Michael Mahle and I'm the guy behind the soon-to-open Bondgård - Allendale Cheese Shop. I grew up in Allendale, first on Waibel Drive then over on Ethel Ave. where I made my way through the Allendale school system up until graduation at Northern Highlands in 1993.
After going out west for college (Northern Arizona University) I moved back home to start my career in public relations in Manhattan. I met the love of my life, Danna, another graduate of Highlands, and got married. We moved to Hawthorne and then Manhattan for several years.
While living in the city and working at the Juvenile Diabetes Research Foundation, I took night classes at the Institute of Culinary Education (I.C.E), getting my degree in Culinary Management, earning my ServSafe Certificate and also participating in an internship at Murray's Cheese Shop on Bleecker Street where I got to learn much of what I know about cheese.
Soon after I.C.E, I began working at Zagat Survey as Manager of Corporate Communications. In promoting their guide books, I was able to meet several cheese shop owners and several other influential people in the related food and food service industry.
Danna and I purchased a home in Allendale and moved in April 2007. We're thrilled to be back home! And so with this experience and a love for all things cheese, I've decided to open up shop myself.
Now that you know a bit about me, I hope to learn some things about you. So please stop by when the shop opens its doors, or, in the mean time, participate in my polls or email me to let me know what you think about cheese, the idea of having a shop in Allendale that supports real farms (local, domestic and abroad) and other artisans of fine foods.
Thanks,
Michael Mahle
allendalecheeseshop@gmail.com
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