NWLA Business Monthly - September 2012

Published By Specht Newspapers, Inc

The Heartbeat of Northwest Louisiana Growth

The Total Package David Alvis Knows a Thing or two about running a restaurant. He shares what he has learned as the keys to success.

September 2012

2 | September 2012 | BUSINESS MONTHLY

BUSINESS MONTHLY| September 2012 | 3

ON THE COVER

RESTAURANTS IN NWLA

A Little Cooking, A Lot of Profits

CONTENTS

David Alvis knows a little something about running a restaurant.

With three of them in the area, he gives us some business insight.

FEATURES

14

13

Tourism Kim’s Seafood Makes National News

Work this Way The Restuarant Industry as a Quality of Life Indicator

PERSPECTIVE

5 5

11 11 12 12

Find More Online at www.nwlabusiness.com 4 | September 2012 | BUSINESS MONTHLY

...Starting on Page 6

The First Word No Coasting on Fridays

On the Economic Development Front The Rise of Digital Media in North Louisiana From the Bossier Chamber Are You Up To Date on Employment Laws?

Win-Win Powertools Twenty-Five Winning Habits to Adopt Insurance Matters Green Cars = Lower Injuries

Marketing B-S (Bossier-Shreveport) Additional Elements for Marketing Your Business

Volume 3, Number 7

©Copyright 2012 by Specht Newspapers, Inc. All rights reserved. Business Monthly 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.

PERSPECTIVE THE FIRST WORD

No Coasting on Fridays

I saw the following post on Facebook last week...

Friday is finally here!!!! Please whisk me away to the beach where the sun shines, the beer is cold, life is simple, the cabana boys are plentiful, and the weekends are endless.

• Meetings. Before you discount this with rolled eyes, just follow me for a moment. I meet with my leadership team each Friday over lunch.

We bring take-out food into the conference room and review, learn, brainstorm, etc. We then set action steps to follow through for the next

While I am as big a fan of DAVID SPECHT JR. Fridays and beaches as the next person (sans the part of about the beer and cabana boys), there is a disturbing trend among many with regard to this last business day of the week...

Coasting on Friday to the weekend As a salesperson in my market, it has become a common occur- week. The Friday meeting is more rence that catching up with someone relaxed than any others during the on a Friday afternoon is next to week. On Monday, I touch base to see impossible. People seem to think the if my team has thought about the disweekend starts somewhere around cussion over the weekend. More noon on Friday. times than not, they have.

When did this happen? Did it start If you love what you do, then hopewith "Casual Friday" and evolve from fully weekends are nice, but not the there? focus of each week. Give your all As someone who wants to outper- every day — not just Mondayform the competition, and be valu- Thursday. able to my company, I feel the "Friday Coast" is detrimental.

DAVID SPECHT JR. is vice president of Specht Fridays are good for...

• Sales. If you are in a good mood Newspapers, Inc. Read his blog about leadership because the weekend is almost here, at dspecht.blogpot.com He may be reached via then your prospects probably are as email at dspecht@bossierpress.com. well. Get out there and see them before they take off.

• Planning. Even if your contacts have bailed early doesn't mean you have to. Use this time to get next week in order. Pencil (or type) in important deadlines and dates. Get your materials ready so you can hit the ground running next week.

Follow David • Learning. If all is quiet around On Twitter: @dspechtbossier the office, then cue up some training on Facebook: david.a.specht videos on the computer. Find things that are applicable to your line of Or Read His Blog: work and get educated. www.DavidASpecht.com

Opinion

PERSPECTIVE

ON THE ECONOMIC DEVELOPMENT FRONT

DigiFest and More The Rise of Digital Media in North Louisiana

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n just a few short years, Louisiana interactive software, is a multi-billion dolhas risen to the top of the national lar industry.

A new study by rankings in digital media growth. PricewaterhouseCoopers estimates the Business Facilities, a leading economic development journal, named Louisiana as the No. 1 CHRISTINE RAMBO state for the digital media industry. The magazine points to major Louisiana hubs like Shreveport-Bossier as a driving force behind the extraordinary growth, propelling the state to the top of the charts.

According to Business Facilities, “Louisiana’s digital media industry is one of the fastest growing in the nation, growing at a rate of more than 100%. The state has almost 19,000 skilled software developers and U.S. digital media market share will reach more than 100,000 professionals with a $134 billion of an estimated $517 billion skill set conducive to digital media or soft- global market in 2014. The American digiware development. In addition, its infor- tal media market accounts for 26 percent mation sector, including software publish- of the global market, up from $81 billion in ing and telecommunications, has experi- 2009 or a 19 percent share. enced the second fastest growth rate in the Louisiana intends to capture a big slice country since June 2009.” of the digital media pie by offering the To highlight the emergence of the digi- strongest digital media incentives in the tal media sector, Shreveport-Bossier will nation in order to recruit new digital media host the first annual DigiFest South 2012, companies or grow existing ones. The September 7th- 9th at the Bossier Civic Louisiana Digital Interactive Media and Center, 620 Benton Rd., Bossier City. Software Development Incentive offers a Presented by the Bossier Arts Council, 25% tax credit for expenditures made inDigiFest South is a digital arts festival and state and a 35% tax credit on payroll technology expo that celebrates how digital expenditures for Louisiana residents with technology combined with artistic creativi- no annual caps on the tax credits. Work ty shapes modern society. The event will must be performed and the facilities must also showcase the many digital media and be located in Louisiana. This credit can be technology companies that are growing transferred to other Louisiana taxpayers. and flourishing in North Louisiana. Doors To highlight this rapidly growing sector open 12:00 pm - 9:00 pm on Friday and in our economy, North Louisiana Saturday and 12:00 pm - 6:00 pm on Economic Partnership (NLEP), a regional Sunday. Tickets are $10 for Adults, $5 for economic development marketing organistudents for a one-day pass and $15 for a zation, will bring in journalists from three-day pass. national trade publications such as “The idea that became DigiFest South Animation Magazine to cover our digital came about as a way to recognize the digi- media industry. The journalists will visit tal artists and how they have combined digital media companies across the region technology and creativity to transform our and attend DigiFest South 2012. NLEP’s way of life,” said Clint McCommon, goal is to generate positive exposure for the DigiFest Committee Chairman. region’s flourishing digital media sector, The three-day event includes a digital nourished by a positive business climate art exhibition, tech expo, TEDx talk series, statewide and supportive local and regionvideo game competition, career fair, film al partners. festival and interactive activities for all ages. Participants include the most cutting edge companies, organizations and educa- CHRISTINE RAMBO is Vice President of Communications for tional institutions in the region, including the Oscar-winning Moonbot Studios and North Louisiana Economic Partnership (NLEP), a regional ecoaward-winning Twin Engine Labs. nomic development marketing organization. Send comments Digital media, which includes video to feedback@nlep.org games, animation, mobile applications and

Opinion

BUSINESS MONTHLY| September 2012 | 5

FEATURE

RESTAURANTS IN NWLA

The Total Package

David Alvis believes it takes more than a good product to bring success

BY SEAN GREEN

David Alvis is a restaurateur who has grown an empire in Bossier City with a simple philosophy and one belief — give customers the whole package and treat your employees like family.

The owner of Texas Street Steakhouse, Silver Star Smokehouse, Kelly’s Place, and Silver Star Catering has become synonymous with “customer service” and “quality” when it comes to the local restaurant industry.

“The toughest business is the restaurant business. It’s hard because you have to have great food, great service, great employees, a great facility. It’s not about the recipe, it’s about the whole package and piecing that together, that’s the hardest part,” he said.

Sitting in his office above The Venyu — an events center owned by Alvis that will soon be a weekday soup and salad bar that serves sandwiches — off Benton Road, a quick glance around show that the “whole package” even reaches as far as his personal workspace. Its dark woods and modern rustic furniture wouldn’t look out of place at any of his businesses.

The idea that giving customers everything is ingrained in who he is and what his businesses offer, which sets them apart from the industry as a whole.

“Chain restaurants have messed this business up. It’s a mindset where these (chains) are apologizing for bad food and bad service. We put out a great product that we don’t have to discount,” said Alvis.

He cooks his food like a good steak — start with a great cut of meat and don’t mess it up.

“Someone asked me ‘How long does it take your barbecue to cook?’

And I told them, ‘When it’s done.’

6 | September 2012 | BUSINESS MONTHLY

Photo By Randy Brown

Silver Star Smokehouse Owner David Alvis takes a look at meat on his smoker prior to the arrival of guests during the lunch hour.

Different meat comes off at different times, we don’t cook by time. We cook by temperature and feel.”

His “whole package” philosophy also extends to his catering service.

“We take the absolute best product we can take. When we go to a catering job, we’re looking for customers,” said Alvis.

Just talking to him, it’s easy to see how Alvis has become a hit with customers and employees. His anecdotal, fun loving nature is infectious.

And that nature extends down to his employees.

“My kitchen staff has been with me forever and we’re like family. For example, I put out work schedules (for servers) around their school schedules — their education is very, very important to me,” said Alvis.

And that belief of family also effects how they execute his philoso-

phy. His employees follow a code: The answer is, always, “Yes.” “If they call me and need something, the answer is, always, ‘Yes.’ If I need them to come in early or pick up an extra shift, the answer is, always, ‘Yes,’” said Alvis.

And he makes sure to pick the right people from the get-go.

“Where a lot of people struggle in this business is turnover. You have to find the right employee and that starts in the hiring process,” said Alvis. “If you do a great job of hiring, you have a better employee.”

Some of those employees have followed Alvis along his journey.

He opened Country Tavern in Shreveport in 1997 before moving to Bossier City with Texas Street Grill in 2005. He then opened Silver Star Smokehouse on Benton Road in 2006 and moved it to its current loca-

tion off Highway 80 in July 2011. He recently took over and renovated Kelly’s Place seafood buffet in Haughton in November 2011.

As his roster of restaurants has grown, his expansion has always been a careful decision.

Soon, his businesses will grow to include an outdoor concert stage and concessions stand behind Silver Star Smokehouse. Then, to the left of the restaurant, he will construct a 500person events center.

“It has to be calculated. Can we do this and not put ourselves in a bind?”

SEAN GREEN is managing editor of the Bossier PressTribune and a contributor to Business Monthly. He may be reached via email at sean@bossierpress.com.

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PERSPECTIVE

WIN WIN POWER TOOLS

Twenty-Five Winning Habits to Adopt

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began this part of my career prised you took the time to handten years ago as my wife, write one.

8. Use the 3 P’s. Plan, prepare and Andrea, and I founded WinWin®. The plan was to help clients practice.

9. Ask for long term. Why not? grow their businesses by sharing the BASICS of sales, service and hiring the right per- JERRY FRENTRESS son. Following the start of the recent recession, articles and speeches about “Getting Back to the Basics” were flying. I kept getting blank stares when I asked…”Why did you ever leave?”

What are the basics? What had I done over my 30-year 10. Ask for appointments. Value career on the street and in the manager’s chair that was successful? One their time and yours.

11. Weekly contact. It’s required thing led to another as friends and clients requested that I write them to build relationships and handling down. I realized that I’m a step-by- the competition.

12. Invest 30-minutes in you step guy and always broke down my challenges into the basic steps. every week. Never stop growing.

Actually, they were more than steps. Enhance the value of what you are They were habits because I used selling.

13. Customize and personalize. them over and over to approach Make your proposal about the client, opportunities and challenges.

I surprised myself and wrote a not you.

14. Ask the critical questions. You book entitled 25 Winning Habits®.

It was only 100 pages with brief need to know how the client feels chapters and stimulating quotes; about your product or service.

15. Conduct the client’s annual after all, these habits are fundamental and simple. Before you ask, I physical. Today, it’s down to every don’t know why I ended up with 25. quarter. Things are changing rapidCheck out Jerry’s Winning ly.

16. Ask for the order. PPP! Your Habits…

1. It’s all about the client. When client expects it.

17. Learn “Why?” Why did they the client wins, you’ll win.

2. Listen. If you listen, the client say “no” and why did they say “yes”.

It’s the only way you can move forwill tell you how to sell them.

3. Prospect every day. That’s ward.

18. Become market savvy. Be every day.

4. Start early. I sold more before aware of what is happening in your client’s market.

10 than I ever did after 10.

19. Provide exceptional service.

5. Re-position the competition.

The second order comes from outUnderstand the skill of positioning 6. In-person is best. You are at standing service provided with the your best when you are face-to-face. first order.

7. Embrace the power of Thank You Notes. Everyone appreciates a See, Frentress, Page 14 thank you and are shocked and sur-

Opinion

PERSPECTIVE

FROM THE BOSSIER CHAMBER

Are You Up to Date on Employment Laws?

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here was a time when employ- ever to know and understand the law ment law was exclusively the and how it applies to your company. concern of the company attor- From business owners and managers ney, but those days are a thing of to human resource professionals, this the past. Employment Laws evolve seminar will provide a wealth of inforand staying up to date can be chal- mation to take back to the workplace.

The seminar will feature speakers lenging, but businesses can’t afford to skate blindly around gray areas of interpretation. LISA JOHNSON These days, what you don’t know about employment law can hurt you or your organization.

At the next Bossier Chamber Business Builder, we aim to bring you practical information that applies to your workplace right now.

Join us as we host Cook, Yancey, King & Galloway for an Employment Law Seminar on Price Barker, Michael Lowe, Brian September 20th at the University of Carnie and Adam Gates. Don’t miss Phoenix. The half day seminar begins this opportunity to learn from some of at 8:30 with breakfast and registra- the best practitioners and professiontion and concludes at 12pm with a als in the labor and employment arena. round table discussion over lunch.

Meals are provided by Ernest’s Topics include: “Because I said so!” Washington Orleans. Cost to attend is $20 for and Baton Rouge enforcement Members and $30 for Future philosophies...is the government Members. Space is limited, so reserve your seat today! For more informaintruding on your business?

HR meets CSI- Nothing up my tion, contact Jana Morgan via sleeve but keep your hands off my jana@bossierchamber.com. thumb drive Take this job and love it! Dealing with difficult employees LISA JOHNSON is Presiednt/CEO of the Bossier Chamber Today, it’s more important than of Commerce.

Opinion

BUSINESS MONTHLY| September 2012 | 11

PERSPECTIVE MARKETING B-S (BOSSIER-SHREVEPORT)

PERSPECTIVE INSURANCE MATTERS

Good News For Green Additional Elements for Marketing Your Business Drivers; Lower Injury Odds

The 4 Ps of Marketing, Part 2

the market for your specific product or service. In terms of promotion, you should also take advantage of and know when to use public relations, personal selling and sales promotion in order to fully implement your marketing and promotional

2.) Price – What will you charge for your product or service? What are consumers willing to pay? Essentially, what price will the market bear? The determination of this element will determine the profitability of your business and RANDY E. BROWN henceforth, your business success or survival. Any change that you make in the pricing structure of your product or service will have a profound impact upon your marketing plan/strategy and as such, will impact the sales/demand for what you are selling.

Your product/service pricing structure should compliment the other ele- plan/strategy. Advertising can ments of your marketing be considered any form of product/marketing communication plan/strategy.

3.) Promotion – How will you that is paid for. Again, this is not provide information to your cus- an expense, it is an investment! tomer about your product or Public relations is anything that service? There are several meth- is not paid for including: press ods of communicating informa- releases, sponsorships, confertion about your product or serv- ences, exhibitions, trade shows, ice to the marketplace. etc. Public relations and knowAdvertising is an essential ele- ing when to make use of it therement and is a must! It is often of, can also be an essential elesaid that a business that is like- ment in determining your marly to fail is a business that fails keting/business success.

4.) Place – Finally, we arrive to advertise. Please, do not think of advertising as a business at the final component of the 4 expense or just solely a cost of Ps of marketing. How are you doing business.

It is not!! going to bring your product to Advertising is an investment in the market? In other words, how your business and more impor- are you going to distribute your tantly, an investment in the long product? This is the component term success and viability of where the concept Location, your business. This will be a key Location, Location....it’s all element for determining your about your location comes into success. An advertising mix will play.

This is what we always hear be your best course of action. As such, print advertising, radio, in terms of why a particular billboards, television and in business is successful or sometoday’s world, the internet, are times, why a business is not sucamong the advertising vehicles cessful. For sure, this compothat should be used in a combi- nent is definitely of vital impornation/mix format in order to tance. However, as we have ensure that you are reaching all See, Brown, Page 14 of the demographic segments in

Opinion

12 | September 2012 | BUSINESS MONTHLY

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he odds of being injured in a more than 25 hybrid-conventional vehicrash are 25 percent lower cle pairs, all 2003-11 models, with at for hybrid drivers than peo- least one collision claim and at least one ple driving nonhybrid vehicles, related injury claim filed under personaccording to a new report by KARY LANDRY the Highway Loss Data Institute, an affiliate of the Insurance Institute for Highway Safety.

"Weight is a big factor," said Matt Moore, HLDI vice president. "Hybrids on average are 10 percent heavier than their standard counterparts. This extra mass gives them an advantage in crashes that their conventional twins don't have." He al injury protection or medical payment notes that other factors, such as how, coverage in 2002-10. when, and by whom hybrids are driven, Even with advances in occupant proalso may contribute. Researchers tection, larger vehicles still are safer included controls to reduce the impact choices than smaller ones. Although these differences may have had on the hybrids share the same footprint and results. structure as their conventional counterIt used to be that car buyers had to parts, they outweigh them because of forego safety if they opted for fuel effithe added heft of battery packs and ciency. Not so anymore. Consumers other components used in dual-power have more options than ever before systems, according to HLDI. At about when choosing a safe and fuel efficient 3,600 pounds, a hybrid Honda Accord vehicle. midsize sedan, for example, can weigh "Saving at the pump no longer as much as 480 pounds more than a conmeans you have to skimp on crash proventional Accord. The Toyota Prius and tection," Moore said.

Honda Insight were excluded from the In the study, HLDI estimated the study because they are only sold as odds that a crash would result in hybrids. injuries if people were riding in a hybrid versus the conventional version of the same vehicle. The analysis included KARY LANDRY is a State Farm® agent in Bossier City.

Opinion

NEWS BUSINESS BRIEFS

Travel Research Trend Luncheon Sept. 10

The Shreveport-Bossier Convention and Tourist Bureau will host a Travel Research Trends Seminar, featuring guest speaker and research guru Judy Randall of Randall Travel Marketing on Monday, Sept. 10. The free seminar will include a session for attractions, 9 a.m. to noon and a session for hotels, noon to 3 p.m. Both sessions will be held at the University of Phoenix at the Louisiana Boardwalk. Lunch will be included from noon to 1 p.m. Randall has an extensive history

in the tourism and travel industry with a focus on research-based marketing.

During this seminar, Randall will teach attractions representatives how to do their own research with little to no budget and show hoteliers how to interpret data for future forecasting.

Space is limited and participants are encouraged to register early at http://travelresearchtrends.eventbrite.com/.

Contact Sarah Williams, communications coordinator, at swilliams@sbctb.org or (318) 425-0645 for more information. Visit www.shreveportbossier.org/research to see Randall’s 2011 report.

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If y mu Co by Shr Bur 711

PERSPECTIVE

WORK THIS WAY

Restaurant Diversity as Quality of Life Indicator

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ne of the key roles of the North Louisiana Economic Partnership is marketing our region to companies and to talent needed by those companies as a desirable place to be. Companies invest capital and create jobs in our communities, ANGIE WHITE and access to a larger pool of talent with a variety of skill sets makes it easier for companies to succeed.

But what are the factors that make a community desirable?

Traditionally, when economic developers marketed to companies, the factors they focused on most were tied to business costs, availability of major inputs, and distance to key markets (either customers, suppliers or both).

Are there available properties that meet a company’s needs, are key utilities in your area priced high, low or average in relation to others, are there interstates, ports or rail lines there? These are the traditional indicators that economic developers have used to describe a community’s desirability to a company.

Today, economic developers face different considerations. Over the last few decades, talent has become radically more mobile, and is more likely to base the decision of where to live on quality of life factors, not where the jobs are. And as talent has become more mobile, the question of talent and its local availability has become a much larger consideration for companies.

Richard Florida, author of The Rise of the Creative Class and several other books analyzing why members of the “creative class,” those working in innovative industries where design, creation and problem-solving are central activities, find certain cities more appealing and choose to locate there, has identified specific location qualities as determinants for attracting creative talent: openness, diversity and tolerance.

There are many conversations that could stem from this assertion and how the Shreveport-Bossier area stacks up, but in one particular area we have seen a significant rise in diversity and that is in dining options. This is not referring to locally-owned versus chain restaurants, but instead the increasing diversity in types of food available to residents.

Even into the 1990s, there was little choice beyond typical American-style food, Americanized Chinese and Italian.

But today, drive from I-220 to the Jimmie Davis Bridge in Bossier and you will pass a Vietnamese soup restaurant, a Mexican bread and tortilla bakery, an authentic New Orleans style seafood and poboy shop

Opinion

run by a former shrimp boat captain of Vietnamese descent, a Mexican seafood restaurant and butcher, an Asian-Southern fusion restaurant, and an Asian restaurant featuring delicious Vietnamese sandwiches called banh mi. Cross the river a short distance and you will find Indian, Japanese cuisine and sushi, Greek and, over by Cross Lake, authentic Dominican fare.

If you visit many of the restaurants at lunch, you will notice that a large number of the customers are in flight suits from Barksdale Air Force Base, hospital scrubs, or bearing the name badges of information technology companies. In the military and in health care, talent moves around, often several times during a career.

In that moving, they experience many different cultures and often develop an appreciation for locations with a variety of options to satisfy their tastes and interests that have been shaped by exposure to diverse experiences.

So the next time you hear about a new restaurant with a cuisine you’ve never eaten or maybe a name you cannot pronounce, take a look at it a little differently. Even if you are not bold enough to go try it, understand that the increasing diversity of dining options makes the ShreveportBossier community one that is more attractive to newcomers and longtime residents alike.

ANGIE WHITE is Vice President, Workforce Marketing for the North Louisiana Economic Partnership and oversees its workforce marketing program NEON, the North Louisiana Employment Opportunities Network. Visit www.workthisway.org.

PERSPECTIVE

SALES POWER TIPS

‘Be Prepared’ Not Just for Boy Scouts Anymore

A

s I write this, Hurricane you have done more or less of? Who Isaac is about 12 hours away should you have notified before the from shore just a few hours event that slipped your mind?

You’ll find this exercise is very from where I live. We’ve done everything we can to be prepared— valuable and will eventually lead to or at least we think we have. One where you are thinking of things never really knows. After all, we should be prepared BUTCH BELLAH for…what?

Anything?

Everything? Nothing?

That’s a tall order.

As salespeople, we need to be prepared for anything, everything AND nothing. We should have contingency plans for working with an account, meeting with a prospect and filling a gap in our calendar.

The best way to keep one’s self busy is always have a backup plan. before an event that would’ve never occurred to you before.

Always.

Good luck! And, if you are in the That’s easier said than done.

Here is something I like to do after Gulf Coast area…be safe! a sale, a meeting, a speaking engageLagniappe: In South Louisiana ment or a business trip. I’ve been doing it for years and didn’t actually “Lagniappe” is defined as “a little realize “what” I was doing until a few something extra”. Here’s your years ago. After all this time, I found Lagniappe for today: Yes, my family and I are safe. We what I was doing was being “prearen’t in the actual eye of the storm, pared’.

After I finish with one of the above, so it gives me time to have a perspecI carve out some quiet time in my tive on being prepared without havschedule and literally download ing to suffer the consequences others everything out of my brain…write it are going through. all down. If I’ve taken notes and have multiple pieces of paper in my pocket, I get them all out and keep a file of ideas, things I need to follow up on or BUTCH BELLAH is Vice President of Operations for a MORE IMPORTANTLY things I large, regional wholesale distributor. He is a Sales, should’ve done before the event.

Leadership and Personal Development Trainer and This is where the “Be Prepared” Speaker working to help businesses not only survive, comes in. Many times, it is only after but THRIVE in today’s economy and was recently named we are unprepared that we usually one of the Top 100 Sales Experts to follow on Twitter. remember how to be prepared or You can follow him on at http://www.twitter.com/salewhat we need to do to prepare. spowertips or reach him by email at So, the next time you finish a butchbellah@gmail.com. You can also view his daily meeting or a trip or whatever, take sales blog/website at http://www.butchbellah.com. some time to digest everything. Make We welcome your input and suggestions. notes. Write down everything—every little thought. Think through the entire process. What could or should you have done differently? What went well? What didn’t? What should

Opinion

BUSINESS MONTHLY| September 2012 | 13

PERSPECTIVE TOURISM

Kim’s Seafood makes National News

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any residents have either area’s popular spots for a taste of heard the story of Kim’s New Orleans’ favorites like the fried Seafood or stopped by to shrimp po’boy. taste their south Louisiana-style Duong said, he doesn’t plan to po’boys and other dishes. return to New Orleans to live and However, as many as nine million considers Bossier City home. “It’s a listeners throughout the country had a chance to learn about DONECIA PEA the Bossier City eatery and its owner Duc Duong when Red River Radio news producer featured them on American Public Media’s “Marketplace Money,” a radio program about business, the economy and surrounding events on Marketplace.org.

The nearly four-minute segment was included as part of the program’s commemoration of the lovely city. You don’t have as much 7th anniversary of Hurricane crime and the fast pace of a big city,” Katrina last month. The segment is he said. also available on Marketplace Duong also said he’s humbled by Money’s website, which is a part of how well the area has received him the larger American Public Media, a and his restaurant. “I would have nonprofit organization, that is the never thought that I would get this second largest producer and distribu- busy, absolutely not,” he said. “I don’t tor of public radio programming and know what the people think of me the largest owner and operator of being Asian and cooking Cajun style public radio stations in the nation. food. I would have never known how “The producer called me earlier (in that would turn out, but they receive August) and said they were going to me well and I appreciate it.” be doing a series of stories looking at Kent said she’s not surprised at all life seven years after Katrina and he by Duong’s success asked if I could do a profile on some“He and his wife never even took a one who moved away and started a day off for the first three years after new life,” said Kate Archer Kent, they opened and even today, he news producer for Red River Radio. “I works 14-hour days.

That’s kind of thought about it, went admirable for anyone who owns a through my story log of every person business to be so faithful to people I’ve written about and I remembered you serve,” she said. “It’s just such an five years ago I interviewed Duc in incredible story for him to have all of 2007. So, I thought he would be a the knowledge and wherewithal and really interesting feature for the determination to make it after show.”

Katrina when so many in New Kent spent time with Duong at his Orleans were feeling down and out. restaurant where he shared his story He had the amazing self determinaabout how he and his family evacuat- tion to make his restaurant a go in ed, first from Vietnam to New Bossier and that’s something anyone Orleans when he was nine and then can be inspired by.” to Bossier City as an adult with his wife and children following Hurricane Katrina.

He shared other interesting DONECIA PEA works with media relations at the nuggets as well, like how he opened Shreveport-Bossier Convention and Tourist Bureau.

Kim’s Seafood with $100,000 he borrowed from friends and family.

Today, the restaurant is one of the

Opinion

14 | September 2012 | BUSINESS MONTHLY

Frentress: Why limit yourself to just 25 winning habits?

Continued from Page 11

20. Feel uncomfortable. That’s how you know you are growing.

21. Stay ahead of the learning curve.

22. Smile at the phone . Your current and future clients can hear a smile.

23. The folder. Have one for every client and have it with you. (They still make folders.)

24. Database. Make it easy to communicate with your clients.

25. It’s all about the client’s success. I’m repeating #1 because it’s that important.

As time passed, clients and salespeople shared other Winning Habits and it motivated me to publish a second book with the creative title…25 More Winning Habits. Go figure.

JERRY FRENTRESS, AKA: "The Power Tools Guy," is a Speaker and Trainer for Sales, Service and Life. Visit his website at www.WinWinPowerTools.com, or on Facebook: www.facebook.com/winwinpowertools.

Brown: Look at your location the way a customer would Continued from Page 12

hopefully proved above, this is most certainly not the only element that should be considered as a part of your marketing plan/mix.

Essentially, you should select a place or location that makes it easy for your customers to access or get to your product. Heavy traffic locations can be great for exposure and perception, but can sometimes be bad and very irritating to both present and potential customers in terms of conveniently being able to access your business location.

Just think of some of the business locations you have experienced as a consumer. How eager are you to go to these locations? If you know that traffic is going to be a major hassle both in and around the particular business location and that you are going to have a major headache entering and exiting the business location, you will think twice about going there, especially if you are in a hurry.

In this situation, consumers will often choose a business who sells a similar product (and even sometimes pay a slightly higher price) just for the convenience of not having to fight all of the traffic and people surrounding a par-

ticular place of business. On the other hand, adequate to high traffic flow is a key element for your success. So, this will be a balancing act. Again, place/location is an extremely important part of the product/business marketing equation, but not the only part of the mix!

In conclusion, we have examined the four essential elements of a marketing plan.

Implementation of all of these elements as a part of your plan will exponentially increase the chances for the long term survival of your business....though as you well know, there are no guarantees in the risk oriented world of business and marketing.

Good luck in developing your business/marketing plan and also in implementing the elements discussed above both in your business and your planning process. It will be hard work and very challenging, but it will also be a whole lot of fun!

RANDY BROWN. is Advertising Manager of the Bossier Press-Tribune and a 11-year veteran of marketing and media in Northwest Louisiana.

He may be reached via email at rbrown@bossierpress.com.

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16 | September 2012 | BUSINESS MONTHLY