BIZ Magazine - January, 2015

Magazine January 2015

Burger w/a side of hard work Twisted Root’s Grant Nuckolls shares his unpaved road to success as a restauranteur

PLUS:

Viking Drive’s Potential Bossier City’s Next major thoroughfare?

23 years of learning

Restaurant/Food Service Edition - Customer Service - Technology - Profiles - & More

Business owner talks lessons DELIVERED TO BUSINESS LEADERS THROUGHOUT SHREVEPORT-BOSSIER

Spring classes begin 1/16 • bpcc.edu 2

BIZ. Magazine • January 2015

Serving food for thought

T

Restaurant industry offers lessons

here are very few things in this life that people are more particular and passionate about than food. Which means those businesses that take on the challenge to produce and deliver food to customers have a tough, but rewarding mission. And they can teach us all a few lessons about failure, success, and some skills we can use in our own place of business.

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ENHANCE OF CARE QUALIT Y O E NHANCE QUALITY FC ARE and a nd R REDUCE EDUCE COSTS. COSTS.

And I speak from experience.

See, I did my time in the restaurant industry. During college I spent a few months working in the kitchen and counter at a small business delicatessen and, later, a little bit over a year “serving” for a major restaurant chain. Even though I was doing essentially the same thing — greeting people, taking their order, bringing their order to them and ensuring a positive experience throughout their visit —the two jobs couldn’t have been more different.

The deli taught me how to be personal with customers and that the small things make all the difference. I learned how to talk to people, carry on conversation, and the little flourishes on their sandwich or pizza that made them come back. Meanwhile, as a waiter, I learned how important customer service was not only to my wallet, but also to our individual restaurant. I made roughly $2.50 an hour waiting tables, which meant tips were my lion’s share of income. If the customer didn’t enjoy themselves, they didn’t tip (i.e. if they had a bad time, I had a bad time). Diners were also chosen at random to receive a survey and corporate valued their answers (so much so that we had several 6 a.m. mandatory meetings after some staff had left just three hours previously). Therefore, if a diner had a bad time and gave the restaurant a bad score, then it meant trouble for all of us. I can tell you, it only takes one meeting on three hours of sleep, three hours before your next shift, to get the importance of customer satisfaction.

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WORKING TOGETHER FOR A HEALTHIER STATE

The First Word

But the lessons didn’t just stop at customer service and that little things matter, though. I also learned how to work under pressure, deal with unsatisfied clients, multitask, utilize time management, take initiative, and the values of systemization — all of which have served me to this day.

And that’s what this BIZ. is about. There are a multitude of lessons that can be learned from the restaurant/food service industry and applied to whatever it is YOU do. Sure, customer service is arguably the most important and probably top of mind, but there are so many more, from the ones I personally learned and listed above to learning how important your vendors are and even something as basic as preparation. We could all use some inspiration on applying new or forgotten concepts like these.

In addition, you can know these lessons are hard-won and battle tested. The restaurant/food service industry is tough. It is rife with tales of great ideas, brilliant concepts, wonderful menus, talented cooks, and unique cuisines that didn’t work. You’ll get advice from local industry leaders who made it and their words of wisdom could mean that you don’t make the same mistakes they did and ensure that you don’t become another business who had something great but failed to see it flourish.

Sean Green Sean is vice president/publisher of BIZ. You can reach him by emailing sean@thebiztools.com.

I guess what it all boils down to is that almost a decade later I’m still serving food, but instead of steak and vegetables it’s food for thought. Bon appetite.

Visit our our website website at at Visit

llhcqf.org hcqf.org for more more information information for to sign sign up up ffor or e News & to eNews lvd.

8550 Plaza Blvd.

8550 United United P laza B Suite Suite 500 50 0 Baton LA Baton Rouge, Rouge, L A 70809 70809 (225) 334-9299 (225) 3 34-9299

January 2015 • BIZ. Magazine

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Contents 14

Burger with a side of hard work

Twisted Root Burger Co. proprietor Grant Nuckolls talks about his experience opening a popular local restaurant with no background in the industry.

16

Potential for Viking Drive

The north Bossier road runs through an industrial park that is filling up fast and will soon connect to a major retail development. Where is its ceiling?

25

CoHab kicks off ‘Lean Startup’ program

Six Shreveport-Bossier-area startups have been chosen as the 2015 cohort of Cohab’s “Breaking Lean” program.

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23 years of learning

On the Cover

Bossier City business owner Kedgy Larson imparts wisdom earned over decades.

The January BIZ. will look at businesses in and elements of the Shreveport-Bossier restaurant and food service industry, including Twisted Root Burger Co.’s Grant Nuckolls.

Regulars

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BIZ. News Online

The BIZ. website at www.nwlabusiness.com is Shreveport-Bossier’s home for business news, updated as it happens. In addition, users can sign up for a free BIZ. Daily Report to keep up with BIZ. news from the comfort of their Inbox.

Contact Us: sean@thebiztools.com Volume 6, Number 1 | ©Copyright 2015 by Specht Newspapers, Inc. All rights reserved. BIZ. is published each month by Specht Newspapers, Inc. at 4250 Viking Drive, Bossier City, LA 71111. Telephone (318) 747-7900. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed.

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BIZ. Magazine • January 2015

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Serving food for thought

5

It’s not about the food!

6

All about that service

7

Make yourself STAND OUT

12

Not much of a stretch

The restaurant industry can offer many lessons.

The dishes take a back seat when dining out.

To be good at customer service, you have to live it.

Differentiate your business to draw in customers.

Digital content comes easy for restaurant industry.

13

Tipping tips

24

The second coming

The need to reward great service.

Wine Country Chef Anthony Felan returns for second goaround.

Win-Win Powertools

It’s not about the food!

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Customer service can make or break a dining experience

confess! My wife and I eat out a lot. We go to places we have gone before…IF the service is good. They know us and we know them. The food is not what either of us would call great. But, the service is always good and the friendly faces, personal greetings, and the smiles are always at hand. I also don’t have to refill my glass or clean up! The local restaurants that want to see us regularly need to know….it’s all about service.

Eating out is about being served. Great…I mean really great food… can be overshadowed by poor service, and that service will be what we remember. It was my wife’s birthday….I won’t say which one…and I carried her to a new and kind of classy restaurant. Seated at a small and intimate table, we discovered that they featured an interesting assortment of salads. Since we both like salads, we each ordered one with the plan to share the fare. I explained to the waiter…I mean salesperson…that we wanted one half of each salad on each plate so the eating would be easier…we concentrated on the evening.

Before we knew it, the salesperson showed up with each salad in large bowls. My scowl spoke volumes to the waiter/salesperson and he quickly pointed at the kitchen door and said it was the only way the chef would serve the salads. He tried to quickly shift the responsibility to someone else and quickly sped away never to be seen again. We looked at each other and commented that we must ONLY be the CLIENT and what we wanted was not important. You may often see these encounters where someone is buying and someone is selling. We quickly ate; the salads were excellent.

No matter. As we walked out, we agreed that we would not be back for a second meal. In deference to my wife’s occasion, I didn’t make a scene. In retrospect, I should have, and allowed the owner/manager an opportunity to make it right.

Jerry Frentress Speaker & Coach, Win-Win Power(ful) Tools for Sales, Service and Employee Interviewing. Website: www.WinWinPowerTools.com.

Business Facebook: www.Facebook.com/WinWinPowerTools . 453-6080 / Bossier City

The story confirms my thinking….the food was excellent… the service or lack of it was awful. The chef, manager, overruled our request. The server, salesperson, did not protect our minor request, the tip was non-existent and the restaurant lost a bunch of potential business. As usual, I have shared this experience multiple times.

January 2015 • BIZ. Magazine

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Marketing B-S (Bossier-Shreveport)

All about that service

I

In order to be good at customer service, you have to live it

love customer service. I love the concept and all of the surrounding ideas. I love talking about it with our sta. I love creating a good customer service experience for our customers. And, I (like most of us) I love being on the receiving end of a good customer service experience.

Randy Brown

Advertising/Marketing Guru He is the Publisher of the Bossier Press-Tribune, as well as Advertising Director for Bossier Newspaper Publishing Company, Inc., publishers of the BPT and BIZ. Magazine. Randy may be reached at rbrown@bossierpress.com

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BIZ. Magazine • January 2015

If your customers love your customer service and the overall experience of dealing with both you and your company, then your sales will skyrocket. Thus, your company's revenue will also skyrocket.

To provide the ultimate in customer service, know your customer. Know their business needs and wants. If you LISTEN, they will tell you exactly what they are looking for. Let them sell you

on what they want. Let your customer do the talking. Listen, then give advice and recommendations based upon what they tell you.

Think of yourself as a consultant. Become an expert at what you do. Know what you are selling.

Know your products inside and out. Then, take this knowledge and use it based upon what your customer has told you about their business. Sell them what they need. Sell them what will help them. Then, you will have a customer for life.

Constantly work toward creating a "WOW" experience for your customers in terms of their experiences with both you and your company. Do the unexpected. Go above and beyond. Set yourself and your company apart. Focus on building long lasting relationships with your customers. Key in

on the essential elements associated with making this happen. Customer service is mostly common sense. As such, use your common sense.

Essentially, treat your customers like you expect to be treated when you are the customer. An angry customer just wants someone to listen to them. It is sometimes easy for us all to get defensive and to make excuses or reasonable explanations about why something did or didn't happen.

Practicing the techniques above and perfecting your customer service skills will increase the patience, trust and respect that your customers have in you. Trust must be earned. So, earn it.

Uncommon Sense Marketing

Make yourself STAND OUT

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Differentiate your business to draw in customers

s you cruise down Youree Drive in Shreveport or up Airline in Bossier, you're struck by the number of restaurants there. And have you noticed that there are full parking lots everywhere you look? There are literally dozens of places to eat within a one mile radius. Consumers have lots of choices. What makes them choose you?

Amy Kinnaird

Marketing Strategist Trainer and Speaker With over 35 years experience in marketing and training, Amy helps business owners put together the right plan. If you struggle with your marketing and don’t know where to start…

If what you used to do for marketing isn’t working anymore…If it’s time to get clear about your business and come up with a good plan…call Amy at 318-795-0520 or visit her website: www.UnCommonSenseMarketing.com

In today's market, you have to differentiate yourself in order to stand out and draw in customers. This is true whether you are a restaurant or any other small business. You can get a cup of coffee at the famous chain, the convenience store, drive through the fast food line, or relax at the local coffee shop. What makes you choose where to buy a white dress shirt, get your oil changed, or pick up a birthday card? With all the options today, a business has to stand out somehow.

Here are some ways you can differentiate your business: n Pricing - You could be a low price, low margin option like WalMart, or you could be the high price, high margin Ferrari. Higher prices are usually perceived as higher quality. Another pricing strategy might be to offer quantity discounts. n Product - Is it time to find some new products or services to sell? This

could be a regular item or limited time availability. (Think of the McRib or Pumpkin Spice Latte's - only available during a short window of time.) n Positioning - Does your product or service cater to seniors, families or singles? Can you be the solution for a demographic or geographic area? n Packaging - Is there a way to combine multiples of your product together? Can you package it with a complimentary product? Maybe it's time to have new bags made or have nice tissue and ribbons to tie up the purchase. n Quality - You can sell a 29 cent pen or a $50 pen; you could sell a $15/hour service or a $150/hour service. Are you dollar store or boutique? n Convenience - Can you offer delivery, drive through, or free gift wrapping? Some people will search out a business based on its conveniences.

Can your product be ordered online? Is it something you can deliver electronically?

Take a hard look at what you can do to differentiate your business from others. You can't and won't appeal to everyone. Be clear how you stand out and who you serve. Happy marketing!

January 2015 • BIZ. Magazine

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Biz Tools

Do Something The speed of business is ever increasing. The successful business leader stays on top of the tools and information to help his company grow.

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Book of the Month

you have the opportunity to do what you do best every day? Chances are, you don't. All too often, our natural talents go untapped. From the cradle to the cubicle, we devote more time to fixing our shortcomings than to developing our strengths. To help people uncover their talents, Gallup introduced the first version of its online assessment, StrengthsFinder, in 2001 which ignited a global conversation and helped millions to discover their top five talents.

While you can read this book in one sitting, you'll use it as a reference for decades. Loaded with hundreds of strategies for applying your strengths, this new book and accompanying website will change the way you look at yourself--and the world around you-forever.

Available exclusively in StrengthsFinder 2.0: n A new and upgraded edition of the StrengthsFinder assessment n A personalized Strengths Discovery and Action-Planning Guide for applying your strengths in the next week, month, and year n A more customized version of your top five theme report n 50 Ideas for Action (10 strategies for building on each of your top five themes) — Amazon.com

On the BIZ. Tools Podcast This Month:

Live! From the BIZ. Breakfast

Last Month Be Wary Who You Partner With Culture Is King Listen to the BIZ. Tools Podcast at: biztoolspodcast.com

App of the Month Yelp

Yelp is Urbanspoon on a grander scale. Since Apple launched the App Store, Yelp's been there with a free and exhaustive list of restaurants in cities big and small. The app focuses on community interaction, encouraging users to review and rate the restaurants they've been to. Restaurant ratings on Yelp don't come from critics: Scores are based entirely on regular restaurant goers. The most important icon is called "Nearby," which lets you search for all sorts of businesses in your vicinity. Like Urbanspoon, restaurant/business pages contain information like hours of operation, price range, dine-in or take-out and links to menus.

— howstuffworks.com

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BIZ. Magazine • January 2015

#WorthFollowing @bizmagsb @20X49 @TwistedRoot @CoolDowntown @bossierchamber

More Tools

GIVE US A

BREAK

GORILLA

TECH&REPAIR

This month: “The BIZ. Tools Podcast: Live”

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Friday, Jan. 16 9 a.m.

CoHab in Red River District Join us for coffee, breakfast & a lesson

he BIZ. Tools Podcast is going live for a special edition from the BIZ. Breakfast at CoHab. We will take your questions about your business and give you advice, as well as open it up to advice and lessons from our audience. So be sure to bring your questions, worries AND best advice to this month’s BIZ. Breakfast at CoHab in the Red River District Friday, Jan. 16 at 9 a.m.

January 2015 • BIZ. Magazine

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From the Bossier Chamber

L

Growing locally

Influx of Bossier restaurants means an influx of Bossier residents

ocally we are seeing growth as Bossier continues to boom and we can expect a steady uptick in population as even more jobs are added. The influx of new residents directly links to the growth of many area restaurants. A love for food is deep rooted in Louisiana’s culture. As a Louisiana native, I understand the not so complex relationship of food and culture. Growing up here I can vividly remember dining out with my extended family on a weekly basis. Food was always at the center of any gathering for my family and I am sure that many folks in the south share the same memories. Because of Louisiana’s deep culinary roots residents can experience a variety of top notch, award winning cuisines right in our own backyard.

2John’s 2151 Airline Drive #1500 in Bossier City (318) 841-5646 wwww.2johnsrestaurant.com

The Bossier Chamber of Commerce is pleased to have several growing culinary establishments as part of its membership base. Take a moment to read through their profiles below and learn about their success.

2John’s – Open Table recently named this fine dining establishment as one of its “Top 100 Steakhouses”. After combing through 20,000 steakhouses and over 5 million reviews, the honor of Top Steakhouse was given to only 6 Louisiana steakhouses. Owner and local restaurateur, John Montelepre, Jr., attributes this recent accolade to his chef, Josh Wilkinson who was also given the coveted title of “Best Chef” by SB Magazine two years in a row. Montelepre thinks that giving customers different options along with steak is an important part of what keeps customers coming. “Chef Wilkinson changes the menu often to incorporate ‘off menu’ options.” The menu options aren’t the only thing keeping the hour-long wait time at 2John’s.

Montelepre added “economic perception is better. Every year we’ve done better than the last and over the last six years we have seen a lot of jobs added to the area.”

Gullo’s Market – This family owned restaurant and grocery store has been in business in Bossier since 2013 but had a 15 year run in the convenience store business. Their relocation into Bossier City did not deter customer’s foot traffic. “Our business has grown mainly from word of mouth.” Phillip Gullo states it simply “Good food will always bring people together!” Gullo’s popularity doesn’t look like it’s going away anytime soon. “Having a reputation for serving fresh made food to locating specialty grocery items that can't be found in your local supermarket. We are still growing, too! We recently added packaged liquor and wine.” Phillip further adds.

Ginger Collier

Director of Communications, Bossier Chamber of Commerce

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Dickey’s BBQ – The Texas-style BBQ joint got its start in the neighboring Dallas metropolitan area back in 1944. The franchise has recently made its home in Bossier City and celebrated its 1 year anniversary on December 19, 2014.

In less than 1 year the franchise made plans to expand.

Catherine Long of Dickey’s states “We recently added our second location in Shreveport due to the success we had in Bossier. We attribute this growth with the success of our catering business.” The restaurant’s also recognizes the impact that mobile and social marketing outreach has had on the bottom line. “Bossier has caught on to our Deal of the Days and our Text My Market capability that allows our customers to receive additional deal and savings we offer.”

Gullo’s Market 2091 Stockwell Road in Bossier City (318) 741-2120 www.facebook.com/gullosmarket

Dickey's Barbecue Pit 2620 Beene Boulevard in Bossier City 318) 742-9997 wwww.dickeys.com

Tuesday, January 27 6 PM CenturyLink Center Honoring 2014 Business & Business Person of the Year Tables & Tickets Available Now! www.bossierchamber.com • 318-746-0252 • jana@bossierchamber.com

Sponsored by: METRO

LEADER Newspaper

WELCOME TO

CASINO

HOTEL

BOSSIER CITY, LA

January 2015 • BIZ. Magazine

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Business Development

A

Not much of a stretch

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Digital content comes easily for restaurant industry

estaurants are SO LUCKY. This is one industry that does NOT have to stretch for digital content. They make video-worthy content with every new customer order! The biggest challenge is likely finding time for an employee to stop making orders long enough to add digital media creation to their workflow.

This is probably why so few small restaurants have videos on their websites, or have YouTube channels. You can find great videos on the major chains’ YouTube channels. Even if you have a smaller place with little-to-no budget for videos, some of the corporate strategies still apply.

Jill Macchiaverna Jill is Publicity Chair, Business Development Connection for the Greater Shreveport Chamber of Commerce.

What better way to repurpose television commercials? The production is already paid for. As long as the company didn’t sign anything preventing them from owning rights to their own commercial, they can get the digital file and upload it to their own YouTube chan-

nel. The commercial can be embedded into the restaurant website, too, and/or posted to the company’s Facebook page.

You’ll also see videos that tell the story of the restaurant, documentary-style. This is a great way to connect emotionally with customers by sharing how the idea for the business came about, who made it happen, any major hurdles overcome, and what happy customers have to say about the business today.

Other great content comes from user-submitted videos. Of course there can be snarks out there, but fans are happy to post videos of their experiences, too (especially if there’s a contest involved). Behind-the-scenes videos, either in the kitchen or at a photo or commercial shoot, are another way to take advantage of a restaurant YouTube channel.

The take-away points for ANY small business: use the internet to economically publish

videos of your professional commercials, company history, fan experiences, and anything else your customers and clients would find useful or interesting. ****************************************** Armed Forces Communications & Electronics Association – ArkLaTex Chapter General Membership Luncheon February 17, 2015 11:30am Boomtown Casino, Bossier City, LA Ryan Gillespie, Executive Chef, Science on the Rocks Presents: Molecular Gastronomy This may be the one business luncheon you attend where it is okay to play with your food!

Free for AFCEA members, $15 for non-members. RSVP: Timothy M. Hoffmann, 1st Lt, USAF, 318-456-3192 or timothy.hoffman@us.af.mil

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Applied Knowledge

Tipping tips The need to reward good service

T

he term “coach” has become a buzzword these days. There are life coaches, health coaches, sales coaches and others. People seem to want someone to “coach” them. However, I believe what people are really wanting is a cheerleader.

When I was 13, our church youth group took a trip to Crested Butte, Colo. to go skiing. There were “free shuttles to take skiers to and from the lifts. I noticed every shuttle had a cup on the dash board with a sign that read, “Tip-ping is not a town in China.” I was always taught that tips were a reward for excellent service. However, in recent years, I have learned a few things about tipping that changed the way I think, and how I tip.

Lower Minimum Wages In Louisiana, the minimum wage for waiters and waitresses is $2.13 per hour.

The minimum wage for everyone else is $7.25 per hour. While some restaurants pay their wait staff higher, many - if not most - do not.

I saw this reality first hand when my friend’s daughter received her first check for waiting tables from a small restaurant. While she made tips all along, due to taxes, and other deductions, her check for an entire week was less than $10.00. She was floored.

David Specht

President, BIZ. & Specht Newspapers, Inc.

For her it was a teaching moment with regard to saving and budgeting tip money. For me, it was the realization that tip money was essentially the only “take home” pay she would receive.

In many restaurants, wait staff must split their tips with hostesses, dishwashers and others. This further reduces their take home pay. We often do not think about these others when deciding how much to tip.

Don’t get me wrong, many waiters and waitresses make excellent money in their chosen profession. However, many do not reach minimum wage due to these factors.

Tips on Tips As customers, we need to realize that we should always leave some form of tip. The truth is that a tip is not a bonus, but part of the basic salary. Yes, a higher level of service should be rewarded, but withholding a tip is never the right answer for less than stellar service.

If you hate math, a good rule of thumb for tipping is to look at the amount charged as tax on your ticket. Double that amount. Ta-da, you are done.

In today’s business world, culture is king. In the restaurant business, culture can be greatly affected by the “tipping relationship.” Great service is worth paying (and charging) for. Both restauranteurs and customers have parts to play.

Applying this knowledge will improve this business throughout the community. Wouldn’t it be nice if we were known for outstanding service, no matter the restaurant?

Shared Tips January 2015 • BIZ. Magazine

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Cover Story

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Twisted Root proprietor talks about his bold jump into the restaurant industry

14 BIZ. Magazine • January 2015

Story by Sean Green

Cover Story

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n Shreveport-Bossier there are three basic kinds of restaurants. To paint with a broad brush, you have fast food, chains/mom and pop, and fine dining. But every so often, one eatery pops up that can’t be pigeonholed.

Thanks to its unique blend of atmosphere, menu, and bar, Shreveport’s Twisted Root Burger Company has managed to blend all of the above and make a strange cocktail of cool.

The burger joint with chain roots (the original store was based in Dallas and is one of 12) has managed to take a familiar staple of the American diet and flip it on its head by offering rare meats — who’s up for a Kangaroo burger? — and menu options such as the “Frito Bandito,” which adds fritos, chili, and guacamole to the bun. Housed in a new building that was built to look a centuryold, filled with music memorabilia and staffed by employees who are eager to make the customers laugh, the year-old restaurant has fit nicely into the growing millennial culture.

Grant Nuckolls, proprietor of Twisted Root Burger Company, was born and raised in Shreveport and found his new passion almost by accident. Trips to Dallas on the weekends introduced him to Twisted Root and despite never running, let alone starting, a restaurant didn’t diminish his fervor.

“I heard about Twisted Root on Food Network’s ‘Diners, Drive-ins and Dives. I went once, loved it and started going again and again and put in the back of my head that this place would do great in Shreveport.”

his greatest surprise is being able to give back to the place where he was raised.

“I grew up six blocks from the restaurant. I want to be here forever and you gotta give back. We’ve done a ton of in-store fundraisers and sponsoring local festivals, which brings in new people and allows us to help the community.”

That’s pretty good for a restauranteur who took a huge risk with no safety net.

“We were both guinea pigs in that I had zero restaurant experience and they had zero franchise experience. I told them I would spend five to six months and let me prove myself,” Grant explained. “If I’m going to risk everything, I’d rather risk it in my hometown where I grew up and lived.”

“I had many friends I could call on for help and advice. We were the first new business along this area of Line Avenue in a long time and first restaurant since Outback Steakhouse. I spent a lot of time working with the zoning office and city councilmen. With opening a new business, there are numerous challenges and there’s so much going on simultaneously - zoning, design, liquor license, insurance - it’s nice being able to make a few phone calls and be lead in the right direction.”

He credits Shreveport restaurant community for offering guidance and help, “These guys could be standoffish if they want because they’re the best but they were a huge help.”

Grant Nuckolls

Fast forward six years later and despite growing to several stores, they hadn’t franchised. Grant took it upon himself to open a dialogue and invest his time to learn from the company.

“For most of 2012, I spent weekends in Dallas learning from them and they said ‘We like your business experience and we’ll teach you the kitchen experience.’”

Speed ahead again to Sept. 24, 2013 and the Shreveport stop is the only one outside Texas. It’s also their top performer.

“There are so many moving parts that it’s easy to lose focus on the customer, but we always try to make sure we put ourselves in the customer’s shoes. It’s important to have fun. We’re always about having fun at our expense — we want customers to laugh at something we’re doing or something we’ve put up. This is a baseball cap, flip flop atmosphere. We’re going to play some music and have fun. We try to give people an outlet to either sit outside or watch a game.”

Grant’s success has evolved out of his emphasis on being a good neighborhood partner. He said

He put in the time and effort all for a risk that could have flamed out. It’s something that other local entrepreneurs do day in and day out. The trial by fire has left Grant with some lessons to share.

First, he says don’t be intimidated by the unknown. People will respect your risk and respond.

“Don’t be intimidated by the fact you haven’t done it before. If you’re a chef or foodie, that’s great, but if you like going out to eat and want to learn more, don’t let a lack of knowledge stop you.”

“If you stick your neck out, there will be people who will help you if you ask for it.”

But Grant points out that it’s important to put in the time and learn about your passion, whether it’s hamburgers or accounting.

“Spend the extra time to get your hands dirty and do all the jobs — I washed dishes, cooked on the line, bused tables.”

“Find out what you want to do and go in head first.”

January 2015 • BIZ. Magazine

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Economic Development

Potential for Viking Drive

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Could development lead to new major thoroughfare for Bosier City? he Viking Drive industrial park is steadily filling up and is set to become a major frontage road once a retail development locates nearby. The north Bossier location will be joined to the Kroger Marketplace development by a relief road that is well underway. In addition, an area that began years ago with 65 acres only has 15-20 acres left.

“We are way down from where we started years ago. There is some acreage left and we are entertaining offers,” said Rocky Rockett, president of the Greater Bossier Economic Development Foundation (GBEDF).

GBEDF is responsible for selling the spots to businesses. Something that, according to Rocket, depends on number of jobs, budget, and the facility itself.

“Our initial effort was to spur job growth and it’s been successful in that. The return on investment is job creation,” he explained.

With the relief road running from Viking Drive, behind the Home Depot store to the new Kroger Marketplace retail development, between the Home Depot and Walmart stores off Airline Drive, the potential is there for more retail to set up shop in the area.

“There are no immediate plans to build on that relief road, but people who own that property could sell to a retail establishment in the future,” said Mark Natale, public information officer for Bossier City. “It is prime for development.”

Natale says that the forecast for the Viking Drive park is more focused on office space and industrial buildings, he says the relief road will mean more traffic and that means more eyeballs.

“With the relief road being built, it is going to mean more traffic on Viking Drive, and that would be something desirable for any business.”

Rockett also acknowledged this by saying, “That road is going to alleviate some traffic on Airline but will bring customer potential into that land for possible development and has the ability to add some really good retail.”

As the Viking Drive park becomes filled with more clients, is made more accessible by the Swan Lake Road widening and attracts more drivers with the relief road, it is not hard to see a time where Viking Drive itself would need to be widened.

Bossier City Engineer Mark Hudson estimates there will easily be several thousand vehicles per day utilizing the road, and that will only increase with further development.

Natale notes that the city is eyeing the widening of Viking Drive as a future possibility, but for now it is on the “back burner.”

He explains the hold up is money. A conservative estimate from Bossier City Engineer Mark Hudson places the cost to widen Viking Drive between Airline Drive and Swan Lake Road at $6 million.

16 BIZ. Magazine • January 2015

Business People

Story by Amanda Crane

K

23 years of learning

Bossier City business owner makes many discoveries over the course of her career edgy Larson has found that 23 years of business in Bossier City has been nothing but pure, blissful joy. A lot of things have changed since Fitness Lady opened in 1991. Most of those changes are what she calls “positive learning experiences.”

“I don't have a lot of regrets or mistakes from working long hours,” she said. “I don't think I've come to that place in my life where I feel like I've arrived. I've only reached another step along this journey.”

Larson recently collected her thoughts and put them into words, which she inscribed on a large yellow legal pad in her office. As she turned each page, the words seamlessly flowed from her heart.

“Health and fitness is hard work, but it can be fun as well.

When motivated out of fun, people tend to work even harder,” Larson said aloud, reading from her notes. “Being patient with myself in this growth journey is a must.”

Larson became the owner of Fitness Lady in Bossier City in 1997. At the time, there were no female business mentors in

Photo by Amanda Crane Kedgy Larson, left, trains client Jill ZImmov.

the industry she was stepping into.

That's when she decided to create her own path and become a mentor for herself and her business.

“I have always loved learning,” Larson said. “Learning for me has always been an exciting adventure because once you learn something, you have an opportunity to put it into action.”

Larson noted that there has been a lot of changes in the fitness and wellness community as a whole...good changes that is. Fitness Lady was once a spa that only some women could afford.

Today, it's a place for working women to find the best in themselves with the full support of the women around them.

Her calling is to also bring new things into women's lives, through health and wellness, that they wouldn't otherwise think was possible.

“I am here to help people, teach people, encourage them and to never pass judgement,” she said. “Every time you take a step, it's important to look change in the face, accept it, embrace it and never run from it.”

If there's one thing that hasn't changed in 23 years its that there's still no magic pills or potions for weight loss.

“We can all do a little more with just a bit of encouragement from someone who cares,” Larson added.

What Fitness Lady stands for today is what Larson envisioned early on. She discovered that making her career a calling has given her great success in many lives.

She told her employees back in the '90s that she would be in the business until the age of 93. As she approaches 62, Larson said she will continue to do the job she loves each day until then.

“When your career is your calling, it takes on a whole new depth,” Larson said. “You don't experience burnout when your career is fueled by passion, excitement and enthusiasm.”

“I pray for this club and my members every day,” she said. “I thank God for his abundance in our lives and how he has blessed this business to thrive and soar.”

January 2015 • BIZ. Magazine

17

News

Employee search gets easier

L

Free website offers potential employees the ability to match up with Louisiana employers

ouisianaJobConnection.com is matching employers with job seekers who are offering thousands of jobs in Louisiana. The free website debuted in June for employers, who began registering jobs, and provides a robust, skills-based job matching platform that automatically matches job seekers with jobs for which they are most qualified.

More than 600 Louisiana employers are already utilizing LouisianaJobConnection.com to fill thousands of jobs. Open to Louisiana residents and out-of-state job seekers alike, the site attracted more than 700 job seekers on its first day.

LouisianaJobConnection.com accelerates the search process for both employers and prospective employees – saving time and money, reducing unemployment, increasing productivity and expanding sales for small businesses.

“Hundreds of Louisiana employers have posted thousands of open positions on LouisianaJobConnection.com, and with more companies posting in the coming weeks, LouisianaJob-

18 BIZ. Magazine • January 2015

Connection.com is well-equipped to connect qualified job seekers with great Louisiana jobs,” said Executive Director Kristi Barnett Williams of Louisiana Job Connection.

Louisiana Economic Development announced the initial launch of Louisiana Job Connection in June. The site is open to job seekers across a wide variety of industries. Any job seeker, regardless of current residency or education level, is encouraged to sign up with Louisiana Job Connection to begin the matching process. Any employer with a Louisiana tax ID may register and post job openings at LouisianaJobConnection.com.

The site is designed to address the needs of job seekers and employers with innovative job posting-and-matching functionality and an intuitive, easy-to-use interface. Originally designed for LED FastStart® clients, the website offers advanced messaging features to enhance the job recruitment experience for employers and applicants.

“From current residents looking for a new job to Louisiana expats looking to return home, Louisiana Job Connection can help connect job seekers to Louisiana employers looking for their unique skills,” LED Secretary Stephen Moret said. “Our economy continues to expand and diversify, and through this site job seekers can quickly be matched with a Louisiana job that’s well-suited for them. We believe it can be a tremendous asset for Louisiana businesses and job seekers alike.”

Louisiana Job Connection includes convenient features for job seekers including Straightforward Interface, Custom Privacy Settings, and Advanced Matching Algorithm. Louisiana Job Connection also includes flexible capabilities for Louisiana employers such as an Advanced Matching Algorithm, Multiple Recruiter Functionality, Job Posting Flexibility, Custom Company Landing Pages, and Robust Communication Tools.

For more info, visit www.LouisianaJobConnection.com.

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January 2015 • BIZ. Magazine

19

Downtown Shreveport

Huge development for downtown

S

Retail to join living and entertainment spaces for unique combination

hreveport Downtown Development Authority officials and more announced a major development last month that will attempt to further the revitalization of downtown Shreveport. New retail, restaurants, and entertainment venues will be joining the planned apartment complex on Texas Street. The buiding, known to many as the old Sears building or even the Feibelman’s Department Store, is currently undergoing a more than $15 million facelift.

Rhino Coffee, Rock-n-Sake Bar & Sushi and Tips on Texas music club will join retail business The Vagabond Showroom in a unique commercial, entertainment and living space called The Lofts @ 624 - named for the location on Texas Street..

“It takes vision of this sort to see the potential in buildings that have been sitting untended for years” said Downtown Development Authority Executive Director Liz Swaine.’The

20 BIZ. Magazine • January 2015

reason we called Roland when these buildings came available is that we felt he would have the desire and ability to do what needed to be done to achieve success. That faith was well placed!”

The Lofts @ 624 and two adjoining buildings at 620 and 616 Texas Street are undergoing renovations to create a living, work and play space. The renovations have been on going for a couple of years.

The three historic buildings that comprise the development are being completely rehabilitated into space for live, work and play. When all is said and done, more than 120,000 additional square feet of space in downtown will be back in use in the heart of the Central Business District and the West Edge arts and entertainment area.

Liz Swaine

“How big is this? Huge,” said Swaine.

Developer Roland von Kurnatwoski, a successful businessman from New Orleans, was enamored of the buildings the first time he ever saw them, even though the structures had been vacant for years and one was on the city of Shreveport’s demolition list.

“These buildings are part of the story of Shreveport,” says von Kurnatowski, “and I didn’t want that story to be over. Now they can move into the next chapter.”

The seven-story building at 624 Texas St., originally built in 1923, will house studio, split level and penthouse apartments. The main floor will hold the retail businesses, and Tips on Texas will occupy the basement.

Dave Says — On Business

Don’t hire your spouse Working with husband/wife could be asking for trouble Dear Dave, What are your thoughts on hiring spouses?

Anonymous Dear Anonymous, There are two ways to look at this question. If you’re talking about hiring your own spouse to work at your company, I think that’s a situation with the potential for real trouble.

Dave Ramsey Dave Ramsey is America’s trusted voice on business and money. He has authored five New York Times bestselling books, including EntreLeadership. The Dave Ramsey Show is heard by more than 8 million listeners each week on more than 500 radio stations.

Follow Dave on the web at www.entreleadership.com.

For the most part, spouses don’t do well as employees. There’s a lot of room for misunderstandings and someone getting confused between being an employee and being a wife or husband. It’s a really hard thing to separate for the majority of people. I think you’d have a better chance having grown children, cousins or even in-laws in that scenario, but even then there’s a bigger chance for problems compared to hiring someone to whom you’re not related.

If you’re talking about hiring the spouse of someone who already works for you, I’d advise against that as well. It’s something we don’t do at my com-

pany, and we rarely even hire the brothers, sisters or other relatives of our current team members. Now, we have people who have worked here together and then gotten married. That’s a little different, and it’s something we’re not hardcore or corporate about. I mean, I’m not going to fire you if you find the love of your life and he or she just happens to work here too.

But here’s the thing about spouses or other relatives working for the same company. If you’re the boss, and you have to reprimand one, you’ve in a sense reprimanded the other. If you have to fire one, you’ve still got the other one working. How is the one who is still there going to feel and react?

What’s going to happen to their attitude and performance? It’s almost disloyal to your spouse or close relative to stay with the place that fired them, right? It would be almost impossible for them to still have good feelings about the place. If my wife and I worked at the same company and she got fired, I’d have a hard time staying on even if she deserved it. That would be too much weirdness and drama for me. I try to avoid that kind of stuff.

The point is you have to separate these kinds of roles clearly and distinctly.

If you have family members working for you, they have to perform at a level above and beyond your other team members just to get respect and avoid a sense of nepotism and favoritism. This may be one of the most difficult things any small business owner can deal with.

January 2015 • BIZ. Magazine

21

B

m

Looking for something FUN to do?

Patti LaBelle *AN � �s�Horseshoe Riverdome, Bossier City Beautiful, simply does not describe the incomparable force known to the world as Patti LaBelle. Don’t miss her perform live at The Riverdome on January 2. The show starts at 8 p.m. www.horseshoebossiercity.com

ACT Presents: Peter Pan Jr.

Vanya & Sonia & Masha & Spike

*AN � �s�Marjorie Lyons Playhouse Join us on a magical journey to Never Land. Based on the Disney film and J.M. Barrie’s play, Disney’s Peter Pan Jr. It’s a modern version of the timeless tale about a boy who wouldn’t grow up. Wendy Darling loves to tell stories to her brothers, Michael and John. Their adventure introduces them to mermaids, indians, and even Captain Hook. www.academyofchildrenstheatrela.com

*AN Ă? Ă?s East Bank Theatre, Bossier City Will Vanya and Sonia ever find happiness?

Will Masha sell the Bucks County farmhouse out from under them? And will Spike ever put his pants on? In VANYA AND SONIA AND MASHA AND SPIKE, master of comedy, Christopher Durang, takes characters and themes from Chekhov, pours them into a blender and mixes them up. www.stagecenterla.com

Krewe of Sobek Parade XII

Shreveport Symphony Special Event: The Music of Pink Floyd

Engelbert Humperdinck

*AN Ă? Ă?sĂ?Fairgrounds Field, Shreveport A fun-filled afternoon featuring floats, bands, marching groups, drill teams, queens, kings, youth groups, sports teams, homecoming courts and more. Parade begins and ends at the Fairground Fields parking lot. The parade exits left onto Greenwood Rd., turns right on Mertis St., then right on Lakeshore, another right on Missouri, then back to the Fairgrounds. www.kreweofsobek.org

*AN Ă? Ă?sĂ?Shreveport RiverView Theater Singer RANDY JACKSON, conductor BRENT HAVENS and his ensemble will capture the essence of Pink Floyd’s ethereal harmonies and the iconic sounds of one of the biggest rock bands of all time. This concert features a massive light show and their hits such as, “Money,â€? “Learning to Fly,â€? “Comfortably Numbâ€? and selections from The Wall. www.shreveportsymphony.com

*AN Ă?sĂ?Margaritaville Resort, Bossier City After selling more than 150 million albums WORLD WIDE Ă?%NGELBERTĂ?(UMPERDINCKĂ?HASĂ?SOLIDIlEDĂ? his name as an international pop legend and has established himself as one of the world’s most INmUENTIALĂ?ARTISTS Ă?(EARĂ?HIMĂ?PERFORMĂ?HISĂ?CLASSICĂ? hits such as “Release Me,â€? and “After the Lovin’â€? as well as tracks from his new album “Engelbert Calling.â€? www.margaritavillebossiercity.com

SBFUnguide.com 22 BIZ. Magazine • January 2015

Two on the Aisle, Three In a Van *AN � �s�Shreveport Little Theatre Sometimes the best comedy isn’t onstage but from the stage door parking lot, where the point of view comes from the theatre’s backstage unsung heroes. Shows runs Thursdays - Sunday.

812 Margaret Pl., Shreveport. www.thestrandtheatre.com

Krewe of Harambee MLK Day Mardi Gras Parade

*AN Ă? Ă?sĂ?Downtown Shreveport A huge, family friendly parade that rolls through downtown Shreveport each year on Martin Luther King, Jr, Day. Marching bands stilt walkers,dozens OFĂ?mOATSĂ?ANDĂ?MORE Ă?&REE Ă?0ARADEĂ?BEGINSĂ?ATĂ? Ă?P M Ă?

For more information call 318-617-7886.

Shreveport-Bossier Convention and Tourist Bureau, 629 Spring St., Shreveport, LA, 800-551-8682

T

O E q w

Business Etiquette

A

Business dinner disaster Rules for avoiding mistakes

llison invited two managers from a client company for dinner. They happily agreed.

Allison suggested a date, time, and two comparable mid-range restaurant choices. The clients then suggested they try a new and trendy restaurant. Wishing to be agreeable, Allison accepted the alternative restaurant and made the reservation for three. The disaster began unfolding.

The new, trendy restaurant was an upscale and expensive venue. The two managers arrived with a third person. When the waiter arrived, one of the guests ordered a bottle of expensive wine and several appetizers. For dinner, these three guests ordered the most expensive meals then ordered dessert and dessert drinks. What should have been an under $200 bill was over $600! What are the lessons to be learned from this true story?

Guest Rule #1: The payer is the rule maker. Your host, the person doing the inviting, pays for the meal and therefore has the right to choose who attends and the price range. As a guest you may not suggest a swankier restaurant or invite more people.

Guest Rule #2: Follow the host’s lead. If your host suggests an alcoholic drink then you may order one. You may not order a bottle of wine; that is your host’s prerogative. Order mid-price items unless your host suggests otherwise. Also, the host decides about appetizers, desserts, and other items.

Host Rule #1: Take charge of the venue. Choose a restaurant convenient for your guests, with a variety of foods, and in your approved price range. Visit the restaurant in advance to choose a table, meet the waiter, and explain your dinner plans, if appropriate. Your waiter can be your best friend in keeping the meal under control.

Host Rule #2: Take charge of your wallet. Through suggestions, guide your guests through the dinner process. If someone mentions appetizers and you would rather not, simply say “I thought we would skip appetizers so we can indulge in dessert.” If you don’t drink alcohol but would like your guests to enjoy a glass of wine, say “Although I don’t drink, I thought you might like a glass of wine. They have a good variety of wines by the glass.” Only a rube would assume “glass” means a bottle.

Teri Haynes Owner of Business Interactions, LLC Employee trainer and business etiquette coach www.BusinessInteractions.Net

Business dinners should be a pleasurable method to strengthen relationships. Use common sense, be respectful and considerate, and stay attentive to your table mates to ensure everyone has a good time.

January 2015 • BIZ. Magazine

23

Lunch Break

The second coming

Chris Jay reviews local food and previews events every week at www.20x49.com.

T

Photo by Chris Jay A native of Shreveport, Chef Anthony Felan is a graduate of the California Culinary Academy Le Cordon Bleu of San Francisco.

Wine Country Chef Anthony Felan returns for second go-around wo years ago, when Chef Anthony Felan left Shreveport for California, the farm-totable movement hadn’t really arrived in Shreveport-Bossier. Few restaurants were serving locally sourced ingredients and it remained to be seen whether consumers would demand it. There were a lot of connections that still needed to be made between farmers, chefs and the general public. Slow Food North Louisiana, the very active (and awesome) local chapter of Slow Food USA with whom Felan has worked closely, was beginning to establish those connections.

Chris Jay Public Relations and Social Media Manager, Shreveport Bossier Convention and Tourist Bureau. He is a monthly contributor to Biz. Magazine.

He may be reached via email at cjay@sbctb.org.

24 BIZ. Magazine • January 2015

“I spent a lot of my days off just driving around, in my chef coat, stopping at farms and gardens and just introducing myself,” Felan told me. A native of Shreveport, Felan is a graduate of the California Culinary Academy Le Cordon Bleu of San Francisco. Prior to his recent stint in California, he was the head chef at Wine Country Bistro, a position that he has recently returned to. For local food lovers who know of Felan’s passionate advocacy for eating locally sourced food, his return is

exciting news.

I recently chatted with Chef Anthony about what inspires him and what he has planned for his second tenure at Wine Country.

Q: What kinds of things can we look forward to from Wine Country? What are you excited about right now?

AF: I want Wine Country to be a destination restaurant, I want people to talk about what we’re doing here…once we get through the holiday season, we’re gonna come out with guns blazing.

We’ll hopefully be making our own fresh bread for the restaurant. We’ll be doing our own whole beast butchery. We’re gonna bring the Sous-vide out. A lot of curing and preserving. We’re really going to apply the concepts behind Slow Food to this menu.

Q: Are there any chefs who’ve inspired what you’re doing?

AF: Sean Brock (of Charleston, South Carolina restaurant Husk) paved the way for innovative Southern cuisine. We’ve got Chef Cory Bahr (of acclaimed Monroe restaurants Restaurant Cotton and Nonna) right down I-20, which is a big inspiration because he’s doin’ it in Monroe. Seeing these guys succeed in smaller towns makes you realize that Louisiana has the capability to do [farm-to-table] in smaller towns, not just in New Orleans.

Q: How would you say that Shreveport-Bossier influences what’s on the plate?

AF: We have really great sweet potatoes here, great collard greens. The farmers’ market is big, there’s Bradley Sweetcorn and Mahaffey Farms‘ pork – that’s the best pork that money can buy.

There’s Flowing Hills Creamery, Lynn Plantation and Valencia Gardens. It’s about what ingredients are in the area, and we have really, really good stuff here.

CoHab

CoHab kicks off ‘Lean Startup’ program

N

Six startups picked for new incubator

ew Year’s resolutions are coming early for six Shreveport-Bossier-area startups announced as the 2015 cohort of Cohab’s “Breaking Lean” program. The startups, announced Thursday, Dec. 11 at Cohab’s Third Annual Chili Cook-Off, will be the first group to participate in the program designed to help them grow quickly and put down strong roots in northwest Louisiana.

“Breaking Lean is about helping our area’s most promising startups develop the strategy and connections they need to not only be successful, but to grow and keep that success here in Northwest Louisiana,” said Jessica Schiele, Cohab’s Director of Programs.

The 2015 Breaking Lean class will include: n Lynxus, a social news app that gives users a platform to share and request pictures and videos of world events in real time. n Match My Monogram, an online resale marketplace for new or pre-loved personalized items such as jewelry and monogramed clothing. n Panda Bit, a service helping charities host used electronics drives as a fundraising mechanism. n Red River Brewing, a licensed and operating Shreveport microbrewery. n Tadpole Tape Cutter, a tape roll accessory that allows users to make a clean, easy to use cut on everything from painter’s to packing tape. n And Wheresie, a child safety smart clip and app designed to prevent accidents and save lives.

“There is so much exciting entrepreneurship happening here right now, and these are truly some of the best and brightest startups around.” said Schiele. “We really just can’t wait to get to work helping them get the resources they need to be successful in Shreveport-Bossier.”

“Forget New Years. We’re getting started on those resolutions today.” She added.

January 2015 • BIZ. Magazine

25

Spotlight

Technology innovator

I

Area business owner named one of the 2014 Silicon Bayou 100

eshea Jones, owner of Direnzic Technology & Consulting, LLC has been named one of the 2014 Silicon Bayou 100, which recognizes the 100 most innovative, influential and active people in tech and entrepreneurship in Louisiana. After a successful 10 year career as a Senior IT Program Manager at CenturyLink, the nation’s third largest telecommunications company, Certified Project Manager Professional (PMP), Jones decided it was time to venture out on her own. In 2011, she started Direnzic, the first and only cyber security solutions and digital forensic company to provide dedicated hands-on personalized services to both government and non-government agencies in Northeast Louisiana.

Direnzic’s goal is to increase awareness about cyber threats, as well as help others protect themselves from potential cyber attacks by providing interactive seminars and cutting-edge solutions to mitigate their chances of falling victim to cyber crime. Much of her business operations also encompasses the recovery and investigation of information found in digital devices, often in relation to high-tech crime investigation.

Housed in the Northeast Louisiana Business & Community Development Center (incubator), conveniently located on the campus of University of Louisiana at Monroe, Direnzic has experienced gradual success. Since last year, with the help of the LSBDC at ULM, her clientele has increased by 33% and sales have grown by more than 45%. Jones has spearheaded several major endeavors that have contributed to much of her success which includes the design, development and implementation of a cyber security solution and framework for a large-scale call center designed to employ 300 people, as well as managing a forensics case for one of the top community health centers in South Louisiana, which ultimately saved the company $250,000.

Direnzic is also leading the charge in the newly merging sciences of forensics and cyber security by developing innovative solutions specific to this field.

Currently, Jones is developing and designing cybersecurity framework solutions for specific Business Process Models (BPM).

Jones, who has a bachelors in Computer Information Systems and a masters in Project Management, is passionate about her profession and feels that it is incumbent upon her to help pave the way for future professionals. She mentors up-and-coming IT/CS professionals and was integral in starting the local information security organization, InfoSec. As a sought after IT/CS thought-leader and expert, Jones frequently receives requests from University officials to participate in forums, panels, bootcamps and other community engagement activities to share the importance of this growing and ever-changing field. Additionally, Jones and her colleagues at InfoSec are also working to create scholarships for NELA’s future IT/CS professionals.

In addition to the initiative and leadership displayed when starting and now growing her company, Jones’ community involvement and accomplishments are vast. She is a 2014 Northeast Louisiana Top 20 Under 40 Young Professional, graduate of Leadership Ouachita, a Diplomat with the West Monroe Chamber of Commerce and an Ambassador with the Monroe Chamber of Commerce.

She sits on several boards including the NELA Chapter of Project Management Institute, non-profit Against All Odds and Living Gospel Church. She is also an active memxber of Infragard, an association of persons who represent businesses, academic institutions, state and local law enforcement agencies, and other participants dedicated to sharing information and intelligence to prevent hostile acts against the U.S., NELA INFOSEC, NELA Young Professionals and volunteer reader with the NELA United Way.

This article was submitted from the LSBDC.

26 BIZ. Magazine • January 2015

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