2017 Restaurant & Catering Guide

2017 RESTAURANT AND CATERING GUIDE

KilleenChamber.com

FEATURING

Eat Local, THINK GLOBAL

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THE INTRINSIC VALUE OF YOUR CHAMBER MEMBERSHIP

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A REGIONAL HEALTHCARE ORGANIZATION ARISES

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DO’S AND DON’TS FOR OPENING A RESTAURANT

U P CO M I N G E V E N T S / B U I S N E S S S P O T L I G H T S / R E S TAU R A N T G U I D E

LETTER FROM THE PRESIDENT

These Changing Times CONFLICT IS PRODUCTIVE. PATRICK LINCIONI, THE FIVE DYSFUNCTIONS OF A TEAM

Chamber Leadership Chairman of the Board ABDUL SUBHANI Centex Technologies

Sector Chair Communications TANEIKA DRIVERMOULTRIE

Metroplex Health System

Do you buy Mr. Lincioni’s quote? What he means is conflict should be productive. As you read the featured articles in this publication, you will see examples of the results of conflict managed properly and conflict managed improperly. Much of that conflict is precipitated by ever advancing technology.

When you read the article on The Future of Retail and Restaurants, you will see examples of organizations who did not manage conflict constructively. As a result, they are now struggling or bankrupt. It is not hard to find examples of companies who are managing conflict positively.

Those companies who are thriving. There is no better example than that in our article on the newly emerging healthcare alliance.

Conflict is all around us. It is important that we understand it is natural and happens in every organization and ongoing relationship. To be successful in your business and in your relationships, follow these tips when you encounter conflict.

• View conflict as an opportunity for growth. See it as a sign of a need for change.

• Be a calming agent. Avoid being reactive. Books have been written about the difference between reactive and proactive behavior. Proactive behavior is solution oriented. Reactive behavior is blame-oriented.

• Listen actively. Approach every discussion from the perspective that you want to understand the other side’s position. You cannot do that when you dominate the conversation telling your side.

• Separate the person from the problem. Proactive behavior focuses on the issue. Reactive behavior focuses on the person. Constructive solutions to conflict always result when conflict has been depersonalized. Personalization tends to worsen the conflict.

• Parties in a conflict should focus on common interest. Put differences aside.

• Focus on the future. Forget the past.

Ignorance plus arrogance equals irrelevance. The opposite is true. Knowledge plus a servant’s heart equals relevance. Conflict resolution comes about from a desire to find a solution that is a win for everyone. That is how you survive and prosper ... in these changing times.

GKCC President/CEO JOHN CRUTCHFIELD, III

Guest Contributers PETER BERONIO

Beronio Wealth Planning Solutions

MG (RET) KENDALL COX

HOTDA

COL. MARK THOMPSON

CRDAMC (Formerly)

MANDY SHELTON

Central Texas College

BRUCE VASBINDER

Central Texas College

Editor JENNIFER HETZEL

Design LESLEY ROCQUE

Printing INTEG

For more information on the Killeen area or the Killeen Chamber of Commerce, please visit the following websites: KilleenChamber.com KilleenTexas.gov

JOHN CRUTCHFIELD President/CEO, Greater Killeen Chamber of Commerce

Facebook.com/ KilleenChamber For Advertising, Contact NICHOLE ANDERSON, nichole@killeenchamber.com © 2017 Greater Killeen

AUTHOR Chamber of Commerce Title,Company 1 Santa Fe Plaza, P.O. Box 548 Killeen, Texas 76540

MAIN (254) 526-9551 FAX (254) 526-6090

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GREATER KILLEEN BUSINESS QUARTERLY

12 08 30

Contents SPECIAL FEATURES

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MESSAGE FROM THE PRESIDENT These Changing Times

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PUBLIC POLICY

Making Sausage in the 85th Texas Legislative Session

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BUSINESS SERVICES

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PLACE DESIGN

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ECONOMIC DEVELOPMENT

2017 RESTAURANT & CATERING GUIDE

18

MILITARY RELATIONS

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BUSINESS SPOTLIGHTS

A Regional Healthcare Organization Arises

Texas A&M University-Central Texas H-E-B

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CALENDAR OF EVENTS

COME GET #STUFFEDATFLAVORS!

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RIBBON CUTTING PHOTOS

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EAT LOCAL, EAT GLOBAL

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KILLEEN CHAMBER EVENT PHOTOS

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DO’S AND DON’TS FOR OPENING A RESTAURANT

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RECIPES FROM MEMBERS

Supporting Killeen’s Creative Class

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KILLEEN CHAMBER

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The Intrinsic Value of Your Chamber Membership

The Future of Retail & Restaurant Development

RESTAURANT & CATERING GUIDE

ON THE COVER Eat Local, Think Global Killeen’s dining scene has never been more diverse, dynamic or delicious!

GREATER KILLEEN BUSINESS QUARTERLY

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SPECIAL FEATURE | PUBLIC POLICY

Making Sausage in the 85th Texas Legislative Session THE 85TH LEGISLATIVE SESSION CAME TO A CLOSE JUST AFTER NOON ON MONDAY, MAY 29, 2017. Later in the week, Governor Abbott called a Special Session, to begin on July 18, limited to those items he put on the call. A list of those items is included in this article.

The Regular Session, just concluded, received a lot of media attention for the frequent use of nuclear language by participants.

Legislative success depends on your point of view. Our point of view is that of the business community. Legislative success can mean passing legislation favorable to business. It can also mean killing legislation unfavorable to business. Despite media coverage, there was a great deal that happened during the session to ensure that employers can provide jobs and paychecks to Texans.

Here are examples of legislation that passed that will help business: • $26.6 billion was approved in all funds to the Texas Department of Transportation.

• $86 million was approved for the Texas Enterprise Fund and $22 million was approved for film and music incentives.

• The use of current telemedicine technology was expanded.

ONE THING I HAVE LEARNED – AND I HAVE SAID THIS TO REPUBLICANS AND DEMOCRATS – IS, BEES CANNOT STING AND MAKE HONEY AT THE SAME TIME. THEY HAVE TO MAKE A CHOICE. EITHER THEY ARE GOING TO BE A STINGER OR A HONEY-MAKER, AND I CONTEND THAT HONEY IS A SYMBOL OF LEGISLATION AND, THE NUCLEAR LANGUAGE USED BY MEMBERS IS THE STINGER, AND YOU CAN’T DO BOTH. - EMMANUEL CLEAVER

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SPECIAL FEATURE | PUBLIC POLICY

• The current mediation statute was expanded to include all out-ofnetwork hospital-based providers and freestanding ERs protecting consumers from “balance bill shock”.

• The hailstorm litigation process was reformed.

• Funds were provided for the development of brackish groundwater resources.

• Funds were provided to support desalination efforts and expedited water right amendments.

• In a sign of the times, cybersecurity for state information sources was improved and penalties for cybercrime were increased.

Here are just a few pieces of legislation that were killed that would have hurt business: • Bills that would have hindered business’ ability to attract, recruit and retain talent and tarnish Texas’ reputation as open and friendly.

It is an issue that must be addressed sooner rather than later.

Funding for education was pretty much cut across the board. This could have significant long-term implications on our ability to develop our economy locally. Killeen Independent School District continues to experience growth and challenges to Impact Aid funding. Central Texas College is a growing community college experience reduction in world-wide revenues due to reductions in military spending. Texas A&M University-Central Texas is a developing university trying to grow and, importantly for us, development research capabilities to incubate emerging technologies. While these funding issues will not be addressed

during the Special Session, they will likely be addressed by Interim Committees before the next 86th Session. Elements of our community are going to have to aggressively engage these committees to earn a different outcome in two years.

The upcoming Special Session can last no longer than thirty days. As mentioned, there is a long list of items on the call. All of them are controversial or, it stands to reason, would have been addressed during the Regular Session. One suspects that the chances of a satisfactory resolution to each item during the first Special Session are slim.

If that proves to be the case, it might be a while before the remainder of the sausage gets made.  JOHN CRUTCHFIELD III President & CEO, Greater Killeen Chamber of Commerce

• Bills that would have required businesses to release proprietary information if they have contracts with government entities, thus exposing trade secret information and placing the business at a disadvantage with competitors.

• Legislation that would have reversed the exemption of nonprofits from state open record laws and could have imposed “governmental body” status on chambers of commerce and economic development corporations.

• Legislation that would have repealed Chapter 313 agreements.

There are always issues that should be addressed during the session that, for some reason, stay off the legislative radar. In this session, one of those issues was the Hazelwood Act. This is a State of Texas benefit that provides qualified Veterans, spouses and dependent children with an education benefit of up to 150 hours of tuition exemption, including most fee charges, at public institutions of higher education. The benefit has been constantly expanded over the years. The problem is that the state pays none of the expense. Costs are borne by non-exempt students. At this point, the program is driving up the cost of higher education and is becoming unsustainable.

GREATER KILLEEN BUSINESS QUARTERLY

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BUSINESS SERVICES

The Intrinsic Value of Your Chamber Membership I DON’T KNOW ONE, SINGLE BUSINESS OWNER WHO CAN QUANTIFY THE RETURNON-INVESTMENT (ROI) THEY ACHIEVE BY BEING A MEMBER OF THE CHAMBER OF COMMERCE. NOT ONE. This may seem counterintuitive–to make that statement, and expect it to be published in a Chamber of Commerce publication; however, there is a method to my madness here…. please read on.

I’ll begin with a metaphorical question: why does anyone participate in the PTA? Because one wants to be the most popular parent in school? Because one feels an overwhelming desire to have yet another after-hours/weekend commitment? Because one aims to have a voice in the direction of the programming and events available to

their child and his peers? Or, perhaps one feels a compelling sense of duty to support the program whose purpose is to support the entire student body.

Most parents I know participate in their child’s PTA out of duty, deriving a deep intrinsic value from being part of the organization that supports their child’s school community. They pay the membership fee. They buy the t-shirt.

They pick up supplies at Walmart for the Fall Carnival and pay for them out of their own pocket. They spend countless hours volunteering, expending much energy on an effort that will never help them pay their mortgage. They meet other parents who share common values, and potentially make lifelong connections. They develop deeper relationships with their child’s teachers and administrators by being an enthusiastic advocate. They are known among their child’s peers as a pillar of their school’s community; a leader and a mentor. As it is, they enjoy

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the resulting pleasure of having been part of something their children can remember and admire.

The Chamber is no different than the PTA. If you joined the Chamber of Commerce to achieve ROI dollars, then you joined for the wrong reason. The Killeen Chamber organization, through my lens, is comprised of an active group of local leaders who share a common value system which aims to support the local business community-at-large (which is the same community that supports their businesses).

They pay the membership fee. They buy the t-shirt. They provide swag for the Hood Howdy bags. They spend countless hours volunteering for ribbon cuttings, for downtown revitalization projects, for festivals and other local events. They meet other business leaders who share common values, and potentially make lifelong connections.

They develop deeper relationships with their

A StAffing PArtner thAt

... THE VALUE YOU RECEIVE FROM YOUR MEMBERSHIP DIRECTLY CORRELATES WITH THE ENERGY YOU CONTRIBUTE. employees and vendors by sharing their enthusiasm for community happenings, and encouraging them to participate, too. They are known among their fellow local leaders as a pillar of the business community; a leader and a mentor. As it is, they enjoy the resulting pleasure of having been part of something the next generation can remember, admire...and aspire to one day continue the legacy.

LEADERSHIP KILLEEN: A series which focuses on identifying, educating and motivating community and business leaders to engage the various elements of local and state governments and improve the quality of life foundations for the Greater Killeen area. The purpose of this program is to link community leaders with business leaders to produce a shared vision toward our community’s future.

Your membership and participation in the Greater Killeen Chamber of Commerce is a vital and very significant component in the effort to foster the healthy growth of our community. It is an active and fluid organization which is constantly evolving, and the value you receive from your membership directly correlates with the energy you contribute. Pay close attention to the meaningful relationships you make along the way, as you continue to network and be exposed to new ideas and the mechanical inner-workings of this continued evolution.

BUSINESS RESOURCE CENTER: A collaboration between the Killeen Chamber, Central Texas College and the Workforce Solutions of Central Texas.

Provides high-quality business counseling, training and assistance to potential and existing small business owners.

Do you find that you are a better professional, having worked alongside our community’s finest? Do you think your business has benefitted from some of the new ideas you have acquired while attending Chamber-sponsored workshops? Has your enthusiasm for your community inspired someone else since you became an active member of this organization of business and community leaders?

If you answered “no” to any of these questions, then I encourage you to participate ...harder. I encourage you to explore new avenues within the Chamber organization, as there are plenty of ways one can make a mutually beneficial (and professionally fulfilling) contribution. Below is a short list of some lesser-known Chamber resources which have had a lasting impact on my professional development, and positively influenced Team Beronio as a whole.

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PLACE DESIGN TEAM/EMBRACE THE PLACE INITIATIVE: An identity campaign dedicated to promoting a positive and constructive viewpoint of Killeen. It sponsors projects which celebrate our diversity, authenticity, culture, history and future.

GREATER KILLEEN YOUNG PROFESSIONALS: An organization within the Chamber aimed at hosting events and community service projects that appeal to a younger audience.

Monthly events include one business luncheon with a guest speaker and an afterhours social.

If any of these opportunities pique your interest, call the Chamber at 254.526.9551 and ask how you can get plugged in. I promise, you’ll be glad you did!  Peter Beronio serves as the Sector Chair of Investor Services on the board of the Greater Killeen Chamber of Commerce.

Killeen 254.778.0369 Temple 254.778.0533 Professional Search 254.217.8111

PETER BERONIO CFP ®, Founder, Beronio Wealth Planning Solutions

spherion.com 7

SPECIAL FEATURE | PLACE DESIGN

SUPPORTING KILLEEN’S

CLASS THE GREATER KILLEEN CHAMBER OF COMMERCE HAS AS ONE OF THEIR ECONOMIC DEVELOPMENT PRIORITIES TO “DEVELOP THE CONCEPTS AND METHODS TO CREATE A SUITABLE PLACE TO ATTRACT AND RETAIN TALENT.” A task force to develop additional processes and methods to create a suitable place to attract and retain talent was established and named Creation of Place Design Team. This white paper discusses the city’s current atmosphere and attributes conducive to supporting a creative class, as well as future opportunities that would support a creative class.

The first step is to define “creative class.”

Dr. Richard Florida, author of The Rise of theCreative Class, describes the creative class as follows: “ ... the creative class includes ‘creative professionals’ who work in a wide range of knowledge‐intensive industries such as high‐tech sectors, financial services, the legal and health care professions, and business management. These people engage in creative problem‐solving, drawing on complex bodies of knowledge to solve specific problems.

An example is the secretary in today’s pared‐down offices. In many cases this person not only takes on a host of tasks once performed by a large secretarial staff, but becomes a true office manager‐channeling flows of information, devising and setting up new systems, often making key decisions on the fly. These people contribute more than intelligence or computer skills. They add creative value. Everywhere we look, creativity is increasingly valued. Firms and organizations value it for the results that it can produce, and individuals value it as a route to self‐expression and job satisfaction.

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Bottom line: As creativity becomes more valued, the creative class grows.”

So, now we have some idea what the creative class is, what else do we know about the creative class? The creative class is very talented and very mobile. They pick a place to live and then find a job. They choose to reside in communities where newcomers are accepted quickly into all sorts of social and economic arrangements. They choose to reside in communities that support their lifestyle interests. They want to hear different kinds of music and try different kinds of food. They want to meet and socialize with people unlike themselves, trade views and spar over issues. They value active outdoor recreation. They go where they are welcome and stay where they are well‐treated. And lastly, they crave stimulation, not escape.

They want to get into it all, not get away from it all.

Knowing more about what the creative class is and what they desire, let’s ask ourselves two questions. One, is there a concentration of the creative class in Killeen and two, what does Killeen have to support the creative class?

The answer to question one is somewhat unknown. Are there creative class individuals living in Killeen? Yes. Is there a concentration of the creative class in Killeen?

Quite possibly.

Ft. Hood is the largest military base in the world and home to tens of thousands of service members working in many different jobs. As these service members exit, you immediately have a base of potential creative class individuals. Many of these service members have spouses and dependents living with them. When you include these service members’ spouses and dependents, the potential creative class base now expands.

Additionally, Fort Hood is home to the OTC (Operational Test Command) as well as CTSF (Central Technical Support Facility) employing in excess of 1,000 employees, many in highly technically sophisticated positions. When grouping exiting service members, their spouses and dependents and the OTC and CTSF, you create a potentially large reservoir of creative class individuals.

Also, Killeen is home to Central Texas College and Texas A&M University-Central Texas. Graduates of these institutions of higher learning comprise a base which exponentially increases the reservoir from which creative class members could emerge.

Although there are no hard numbers to validate these assumptions, the sheer numbers dictate there are many creative class individuals living in Killeen with the potential for many, many more.

SPECIAL FEATURE | PLACE DESIGN

KILLEEN NEEDS TO MARKET ITSELF MORE AND BECOME MORE KNOWN AS THE PLACE IN CENTRAL TEXAS TO MEET DIVERSE PEOPLE.

So now let’s answer question two. What does Killeen currently have to support members of the creative class? There are many things Killeen has to offer: a. Low cost of living b. Strong connection to jobs and careers c. Close proximity to outdoor activities (lakes, parks, trails, etc.) d. Close proximity to Austin and Dallas via I-14 and I‐35 (quick and convenient) e. Close proximity to the world via the Killeen Regional Airport (quick and convenient) f. Residents are accepting of all people 1. Diverse population 2. Median age is 29.5 3. 41% of population is between the ages of 20 and 44 4. High percentage of singles 5. Multi‐cultural and ethnically diverse g. Public parks to include hike and bike trails h. Public transportation Now our last question. What does Killeen need to do to become more attractive to the creative class?

We need to make a concentrated effort to revitalize downtown. Downtown Killeen would become an area where people could spend the evening or weekend walking and looking through multi‐cultural shops and art venues, listening to music and eating at small specialty cafes and restaurants or coffee houses. Downtown loft living would be an added bonus especially if “Mom and Pop” groceries, cleaners etc. were located nearby.

In addition, downtown could include live theatre, comedy clubs and movie venues.

Monetary assistance for the creation of new businesses is needed. This could be accomplished in several ways. The City

or Economic Development Corporation could set aside monies that would be used for creative class start‐ups. Many creative class startups will be one and two‐person operations, thereby making start‐up costs relatively low.

The amount of money assigned to each new business venture would not be as important as the fact that Killeen is willing to invest in small start‐ups that may grow.

Monies could also be used through the establishment of an angel fund. Angel funding is typically an individual who invests his or her own money in a private company, which is normally a startup. An angel investor is not an employee or member of a bank, venture capital firm or other financial institution that normally makes such investments. This angel funding could be expanded to include angel groups and/or angel networks which pool their investment capital.

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There should be “introduction” events to Killeen sponsored by the city/chamber. The sole purpose of the events would be to bring people to the city and introduce them to its people, restaurants, etc. Festivals of any type that include music and food would work.

Positioning Killeen in the minds of the creative class as a “cool” place to live is very important. Killeen needs to market itself more and become more known as the place in Central Texas to meet diverse people. Killeen is such a melting pot you can practically travel the world, meeting new people and experiencing new cultures without ever leaving the city. Killeen has much to offer the creative class and with concentrated effort in a few areas, Killeen can become the place to visit and live in Central Texas. 

This article is the second in a series of White Papers previously released by the Greater Killeen Chamber of Commerce. The content in these papers is based on research by chamber staff and the chamber’s Place Design Team. This article is an abbreviated version of the full papers, which can be viewed at embracetheplace.com.

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ECONOMIC DEVELOPMENT

The Future of Retail & Restaurant Development AS I WRITE THIS, IN MID-MAY 2017, I AM LOOKING AT A NEWS RELEASE IN WHICH IT IS REVEALED THAT PENNSYLVANIA-BASED, TEEN APPAREL RETAILER RUE21 IS FILING FOR ITS SECOND BANKRUPTCY SINCE 2003. Aeropostale, The Limited and Gander Mountain all recently declared bankruptcy. In addition, JC Penney, Macy’s, Sears, Kmart, Payless, Crocs, BCBG, Abercrombie and Fitch and Guess have all announced major store closings this year. Barnes and Noble is said to not be doing well. We are seeing restructuring in the restaurant industry as well. There are many reasons that an individual store can fail, including expired and unrenewed leases, a saturated market, products that do not meet customer’s quality standards, and so on. When you see the national restructuring at the level that we are witnessing, something else is at play.

While you could argue that, based on what you have just read, this is the worst of times for retail and restaurants, other evidence suggests the opposite. Consider this fact: Black Friday sales for 2016 across the U.S. were up 21.6%. The revenue is there. The companies I have mentioned are just not getting their share. It is fair to ask why?

The evidence suggests that some in the retail and restaurant category are going through, what is called, a Kodak Moment. In a recent article, I wrote that in 1998 Kodak had 170,000 employees and sold 85% of all photo paper worldwide. Where are they now? Their

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business model disappeared and they went into bankruptcy. Obviously, Kodak management did not see, nor did they adjust their business model to, the development of the digital camera which was first invented twenty three years earlier in 1975. Today, rather than being a spot-on Kodak marketing tag line, a Kodak Moment has come to mean that executives fail to see how customers and markets are shifting. In other words, ignorance plus arrogance equals irrelevance.

I suggest that one of the biggest drivers of these ever-increasing Kodak Moments is technology. More specifically, it is the company’s

SPECIAL FEATURE | ECONOMIC DEVELOPMENT

understanding and use of technology, or lack thereof. Those who are proactive become knowledgeable and strategic and, as a result, will see opportunity. Consider these trends: 1. Shopping is becoming social. Information is everywhere and people use it. 70% of customer’s research online before purchasing instore and the average shopper uses approximately 10.4 sources of information to make a purchase decision. Retailers can no longer rely on word of mouth and hard copy advertising, they must now create online content.

2. Millennials are setting the tone. This year, they will have more spending power than any other generation. 51% say consumer opinions found on a company’s website have a greater impact on their purchase decisions than recommendations from family and friends.

3. Mobile is the new medium. Forrester Research, Inc. says that commerce on smartphones is expected to skyrocket from $3 billion in 2010 to $31 billion in 2016.

4. Online is a serious challenge. Because online retailers have less brick and mortar, they can offer lower prices.

5. The way to beat online is multichannel marketing. The big winners will be retailers and restaurants who can blend the online and offline, the digital and the physical, into one seamless experience consisting of a robust physical presence (which means cool places), e-commerce (the Internet), social media and mobile apps.

6. Mobile marketing can drive shoppers to physical stores, but the use of technology in-store can dramatically increase purchasing on the spot. And, multichannel shoppers spend 18 to 36% more than those who use a single channel.

7. Big data can uncover unprecedented insight. Technology exists that can collect and analyze the massive amounts of data that consumers generate with every keystroke, including physical movements in stores. Retailers that can successfully capitalize on that data will have the ability to target and personalize their marketing campaigns–a huge competitive advantage.

Restaurants must avoid those Kodak Moments as well. They can do so through multichannel marketing – a comfortable physical presence coupled with active social media to put digital content in play, and things like mobile ordering apps coupled with big data. Again, the market is large and will be dominated by millennials in the future.

There is competition. Why do you think grocery stores are developing online ordering, pickup capabilities, meal kits and grab and go kiosks?

They are using technology to blur the line between grocery stores and restaurants and, in the process, creating more market share for themselves.

Closures and consolidations will continue. Locally, we will continue to see some turmoil in our retail and restaurant inventory. This will create unserved demand in our market. While we cannot keep retailers and restaurants out of the market, nor should we try, it is important that we do all we can to shape that inventory through the intelligent use of incentives. For more on that subject, you can read The Process of Retail Development in the 2016 Restaurant and Catering Guide.  JOHN CRUTCHFIELD III

THE RETAIL ENVIRONMENT SO FAR IN 2017 HAS BEEN RATHER BLEAK FOR TRADITIONAL RETAILERS, OVERSHADOWED BY THE LARGE NUMBER OF STORE CLOSURES AND BANKRUPTCIES, FAR EXCEEDING THAT OF PREVIOUS YEARS. Since the start of the year, 28 major retailers have announced plans to close down stores while 10 major retailers have declared bankruptcy. In all, 5,321 stores have been closed. This is an increase of 218% year over year. Store openings for 2017 is 3,262.

Yet, opportunities abound for retailers making an effort to combat the disruption of e-commerce. Consumers are shifting to online shopping. Survivors must strike the right balance of online versus offline exposure.

Traditional retailers are struggling to cope in a retail environment that favors a strong online presence and an optimal store presence. This is compounded by the fact that the U.S. is overstored. The U.S. topped the world with 23.5 square feet of retail space per person in 2016.

This compared to 16.4 square feet in Canada and 11.1 square feet in Australia.

Successful retailers will be those who can adapt fast to: 1) Create new formats that meet consumers changing preferences; 2) Effectively implement omni-channeling across channels that collect data; and 3) Reinvest in-store technology to enhance customers’ experiences.

Department stores and specialty retailers are undergoing the most rigorous consolidation seen in years, with over 5,000 of the shuttered stores belonging to 23 retailers in these categories.

2017 store closure announcements are led by: RadioShack with 1000; Payless Inc. with 512; Rue 21 with 400; Gymboree with 450; The Limited with 250; Sears/Kmart with 226; hhgregg with 220; GameStop with 190; Bebe Stores Inc. with 180; Wet Seal with 171; Crocs Inc. with 160; and, JC Penny with 138.

2017 store opening announcements are led by: Dollar General with 1,290; Dollar Tree with 650; Aldi with 400; TJX with 111; Five Below with 100; Ulta with 100; and, Lidl with 100.  This information is extracted from a report by Fung Global Retail & Technology entitled Deep Dive: Retail X Factor – The Store

President & CEO, Greater Killeen Chamber of Commerce GREATER KILLEEN BUSINESS QUARTERLY

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M I L I TA R Y R E L AT I O N S

A Regional Healthcare Organization Arises MG (RET) KENDALL COX

COL. MARK THOMPSON

Executive Director, Heart of Texas Defense Alliance

Former Commander, Carl R. Darnall Army Medical Center

IN LATE OCTOBER 2015, CARLYLE WALTON, CEO OF METROPLEX HOSPITAL, AND MATT MAXFIELD, THENCEO OF SETON MEDICAL CENTER, MET TO DISCUSS SOME COMMON CONCERNS ASSOCIATED WITH THE SUPPORT THEIR HOSPITALS WERE PROVIDING TO THE CARL R. DARNALL ARMY MEDICAL CENTER (CRDAMC). Both were experiencing a sudden reduction in the level of service they were being asked to provide since the arrival of the new Commander, COL Mark Thompson. A follow-up meeting to voice concerns was held with the Heart of Texas Defense Alliance (HOTDA). It was determined that a discussion with COL Thompson and his staff would lead to a better understanding of the situation and potentially create a path forward.

In November 2015, a meeting was held with COL Thompson, Carlyle Walton, Matt Maxfield and MG (R) Cox, Executive Director of HOTDA. The discussion was open and transparent. The hospital CEOs expressed their concerns about the recent decisions being made at CRDAMC. COL Thompson provided his rationale for these decisions based on his experience as a hospital commander, the recent results of surveys and analysis done by his staff, and an understanding of the upcoming capabilities of the new Darnall Army Medical Center, set to open in April 2016. The participants determined that a monthly meeting of all hospital and medical center CEOs in the region would be beneficial. The goal was to create a sustained, candid and collaborative discussion from which the most efficient and effective medical care could be developed as the new Medical Center came on line.

The first forum was hosted at Seton Medical Center. COL Thompson was asked to serve as chair of the group. Attendees included executives from CRDAMC, Metroplex, Seton Medical, Coryell Memorial, Baylor Scott & White, Cedar Crest, and the VA. The first meeting focused on: 1) a discussion of why this group had formed; 2) an explanation of the capabilities of each of the represented facilities; 3) a discussion of the common medical care concerns in the region; and 4) a tour of Seton. This initial forum was so successful that it was determined by the group that a monthly meeting would be held. The hospital executives and COL Thompson have met each month for the past 20 months. Meetings have been held at a different hospital each month.

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SPECIAL FEATURE | MILITARY RELATIONS

Carl R. Darnall Army Medical Center

Collaborations always begin with some degree of skepticism that must be overcome, and this group was no different. In this case, each CEO represents a business that is, at times, competitive. Competitive instincts can often be overcome by focusing on what collaborators have in common. In this instance, a significant portion of the work at these institutions is based on referrals from CRDAMC. Also, all healthcare providers recognized that they could benefit by delivering services more efficiently and effectively. By the second meeting, participants realized that this was an opportunity for all to work together to deliver premiere medical care from the point of injury to full recovery to all in Central Texas. Over the past 20 months numerous topics have been discussed, site visits to all institutions

have been conducted, and positive, constructive relationships have developed.

Out of these discussions came the realization that a permanent organization should be created to focus on evolving issues, one that could survive certain changes in institutional leadership.

COL Thompson introduced a concept in which he had participated while serving as the hospital commander at Ft. Drum, New York.

The Fort Drum Regional Health Planning Organization (FDRHPO) was created as a non-profit, independent agency through the collaboration of multiple parties within the region surrounding

OUT OF THESE DISCUSSIONS CAME THE REALIZATION THAT A PERMANENT ORGANIZATION SHOULD BE CREATED TO FOCUS ON EVOLVING ISSUES, ONE THAT COULD SURVIVE CERTAIN CHANGES IN INSTITUTIONAL LEADERSHIP. GREATER KILLEEN BUSINESS QUARTERLY

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FDRHPO Board and Committee Organizational Structure NORTH COUNTY INITIATIVE (NCI)

FDRHPO BOARD OF DIRECTORS

EXECUTIVE COMMITTEE

SIX HOSPITAL, 240 PROVIDER COLLABORATION 1. Shared Services & Governance 2. Health System Transformation

NORTH COUNTRY CARE TRANSITIONS STEERING COMMITTEE

EMERGENCY MEDICAL SERVICES COMMITTEE

PERSONNEL COMMITTEE

FINANCE COMMITTEE

BEHAVIORAL HEALTH COMMITTEE

HEALTH INFORMATION TECHNOLOGY COMMITTEE

KEY POLICY & PROCEDURE STEERING FUNCTIONAL AREA

NOMINATING COMMITTEE

BY-LAWS COMMITTEE

RECRUITMENT, RETENTION & EDUCATION COMMITTEE

HEALTH COMPASS POPULATION HEALTH COMMITTEE

TELEMEDICINE WORKGROUP

EXECUTIVE (VOTING-ACTION)

Ft. Drum. The organization identifies health care needs, proposes solutions and develops funding mechanisms. FDRHPO’s structure was organized to address key health delivery concerns in the region.

Over the 10 years since its formation, FDRHPO has generated approximately $1 million in funding for various health care projects.

Completed projects include the organization of Emergency Medical Services and the establishment of a regional Health Information Exchange (HIE).

Local participants discussed the development of a similar regional health planning organization. These discussions were aided by input from key members of the Ft. Drum team. Discussions focused on the issues that a Ft. Hood Regional Health Planning Organization (FHRHPO) could address. Key projects that the group identified included the formation of a regional Health Information Exchange, the development and organization of expanded behavioral health capabilities, and the expansion of trauma services in the region.

Participants concluded that the formation of a regional health planning organization could greatly benefit the region.

Currently, participants have begun to draft bylaws and explore funding sources. It is anticipated that the organization will be officially formed in the summer of 2017. The group expects to hire an Executive Director soon.

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The first key project the FHRHPO will tackle is the formation of an HIE. The exchange will allow participant health care organizations in the region to share medical information (with patient permission) at a central location. The HIE will provide a secure portal through which physicians at participating health care providers can view the records of patients who may have undergone multiple tests by different physicians at different institutions. This will eliminate the need, in many cases, to repeat medical procedures and, as a result, reduce costs to the patient and speed up treatment. The HIE could also serve as a central portal for population health data and allow the organization to assess the health of the population in the region.

Discussions that began 20 months ago have brought healthcare providers to the brink of establishing the Fort Hood Regional Health Planning Organization. FHRHPO will provide for the synchronization of the region’s medical systems to meet the needs of our rapidly growing community, ensure premiere health care delivery, and it serves as an example of the benefit that result from candid, collaborative discussions. 

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SPECIAL FEATURE | BUSINESS SPOTLIGHT

BUSINESS SPOTLIGHT

TEXAS A&M UNIVERSITYCENTRAL TEXAS 254.519.5438 | 1001 Leadership Place

worth it? Could anyone expect a return on their educational investment? Were some people simply priced out of the market?

AFFORDABILITY, ACCESSIBILITY AND QUALITY AT A&M-CENTRAL TEXAS HALF THE AVERAGE COST OF TEXAS PUBLIC COLLEGES AND UNIVERSITIES Less than 20 years ago, the world was aflutter with the arrival of a new century. Experts on all manner of topics made predictions about the future. Higher education, while certainly not center stage to the extent that technology, the economy and geo-political uncertainty were, was not spared analysis amid the conjecture.

The iconic campus, some predicted, would become a thing of the past in favor of online learning options. Others pointed out what wasn’t working: soaring tuition, rising student loan debt, and an uncertain economy that made people wonder-was getting a degree

ALL THE QUALITY AT HALF THE STATEWIDE AVERAGE The cost of mandatory tuition and fees at Central Texas College is $2,700 per year. Presuming two years of coursework prior to transfer, the cost of attendance equals $5,400.

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Someone would find an alternative, the pundits said, a less expensive way to deliver on the promise of a quality undergraduate degree.

What none of the professional prognosticators knew at the time was that a viable alternative would be found on a 672-acre campus on the outskirts of Killeen, Texas, and that it would proudly rise up as part of the storied past of the largest systems of higher education in Texas and around the world.

No doubt about it; A&M-Central Texas, one of the 12 exceptional universities governed by the Texas A&M University System, is providing an innovative solution: a purposefully accessible – and far less costly – high-quality undergraduate degree.

Inaugural President Dr. Marc Nigliazzo acknowledges the amount of time he and university staffers spend helping community leaders and potential students digest the university’s unique mission and its advantages: affordability, accessibility, and quality.

Average mandatory tuition and fees at A&M-Central Texas is $6,386 per year. Two years of study is $12,772.

Adding the two together equals $18,172, an amount for a four-year degree more easily within reach to most families and about one half the statewide average of $35,500 for a public Texas university (cited by The Higher Education Coordinating Board website collegeforalltexans.com).

| tamuct.edu

Simultaneously steeped in the traditions of the Texas A&M University System, while patiently carving out its new identity, A&MCentral Texas delivers on the promise of affordable higher education. Students are able to attain an undergraduate degree for less than $20,000, about half the cost of average mandatory tuition and fees at a four-year, public university in Texas. But how is it possible?

University officials stress two important factors: partnerships with the region’s community colleges and its own rate for mandatory tuition and fees, second lowest of all the State’s public universities.

Even better than the affordability are the twin advantages of quality and accessibility.

A&M-Central Texas admissions requirements open the door as wide as possible for students seeking degree completion, asking for a minimum of 30 credit hours of college-level coursework and a 2.0 grade point average.

“Our community benefits tremendously from a university educated population,” says Nigliazzo, adding, “The vast majority of our students are already in the workforce, looking for a degree to fulfil their career goals. Many are the first in their family to earn a degree.

Many are military affiliated by virtue of active or reserve duty or veteran status. Not only does a degree change the economic trajectory of that person, but it changes the economic future of generations to come, as well.”

A&M-Central Texas offers 16 graduate and 24 undergraduate degrees via the College of Business Administration, the College of Education, and the College of Liberal Arts and Studies. Visit tamuct.edu or contact at 254.519.5438 for more information. 

SPECIAL FEATURE | BUSINESS SPOTLIGHT

BUSINESS SPOTLIGHT

H-E-B H-E-B Grocery 809 N. Gray St. Killeen, 76541 254.634.2146

H-E-B plus!

2511 Trimmier Rd. Killeen, 76542 254.526.9674

H-E-B 1101 W. Stan Schlueter Lp. Killeen, 76549 254.226.3600

heb.com | hebtoyou.com

H-E-B’S STORY BEGINS WITH FOUNDER FLORENCE BUTT WHO INVESTED $60 IN 1905 FOR A SMALL FAMILY GROCERY STORE LOCATED IN KERRVILLE, TEXAS. Today, H-E-B has grown into one of the nation’s largest independently-owned food retailers with more than 380 stores throughout Texas and Mexico and annual sales of more than $23 billion. With three locations serving Killeen and stores in nearby Copperas Cove and Harker Heights, H-E-B is dedicated to the local community!

The downtown H-E-B located on N. Gray Street has served the community for nearly 60 years. This neighborhood store is your destination for every day pantry needs, fresh market and produce at everyday low prices.

The Business Center is open Monday-Sunday and includes check-cashing, money orders, Western Union, utility and bill payment services.

The H-E-B plus! store on Trimmier Rd. and Interstate 14 offers more than groceries, outfitting Texas families with all they need for Texas lifestyles—from the coolers sporting your favorite Texas teams to a new smoker for your famous brisket. This is your one stop store for electronics, toys, housewares, grilling and outdoor, party supplies, H-E-B Pharmacy drive-thru, fuel, car wash, apparel and more.

The newest H-E-B store located on W. Stan Schlueter Loop opened in April 2017 and boasts several of the newest innovations – a True Texas BBQ restaurant, with all-natural BBQ meats and Texas Craft beers, H-E-B Curbside and H-E-B Meal Simple. The

restaurant caters events both large and small for your event planning needs. The H-E-B Pharmacy is paired with a drive-thru for easy pick up and drop off, home delivery service, easy prescription transfers, competitive prescription prices and automated “Refill Express.”

H-E-B COMMUNITY INVESTMENT PROGRAM (Charitable Contributions) What makes H-E-B truly stand out is their commitment to customers beyond the four walls of their stores. This commitment is demonstrated through their public service involvement in the communities in which they operate. Annually, H-E-B donates 5% of their pre-tax earnings to charitable organizations across the state focused on hunger relief, education, health, the environment and diversity.

H-E-B has instituted programs that have become their signature in communities throughout their market areas. These programs include the H-E-B Excellence in Education Awards, the H-E-B Feast of Sharing Holiday Dinners and the H-E-B Food Bank Assistance Program. Their commitment to the community also includes strong support of environmental efforts to preserve natural resources and educate customers on green initiatives.

H-E-B IS COMMITTED TO THE MILITARY In 2013, the company instituted a companywide campaign, H-E-B Operation Appreciation, as a year-round initiative to honor and employ this segment of the community. Since the program’s inception four years ago, H-E-B has hired more

than 4,479 veterans or active-duty service members and mailed more than 1,000 care packages to deployed service members during the holidays. This year, more than 300 H-E-B stores or work locations across the state will honor local heroes by hosting receptions and participating in community Veterans Day events.

H-E-B partners annually with Operation Finally Home, the Gary Sinise Foundation, Homes for Our Troops and the H-E-B Tournament of Champions charitable trust to build and give away homes to severely wounded heroes and their families. H-E-B’s statewide tear-pad campaign raises funds for the homes and other military-serving non-profits, including the Military Child Education Coalition, Tragedy Assistance Program for Survivors and the USO. Since 2013 H-E-B and the H-E-B Tournament of Champions have built 17 mortgage-free, fully furnished homes across Texas for wounded heroes and their families.

MORE ABOUT H-E-B Known for its innovation and community service, H-E-B celebrated its 110th anniversary in 2015. Recognized for its fresh food, quality products, convenient services, and a commitment to environmental responsibility and sustainability, H-E-B strives to provide the best customer experience at everyday low prices. Based in San Antonio, H-E-B employs more than 100,000 Partners in Texas and Mexico and serves millions of customers in more than 300 communities. 

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Killeen’s dining scene has never been more diverse, dynamic, or delicious. No matter what you’re craving it’s right here, right now.

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RESTAURANT & CATERING GUIDE

20 Akira’s Scratch Elevated Bistro & Bar 28 Taiwan Dragon

25 MOD Pizza 24 Maïs Soufflé Bistro

21 Cake’d 25 Nothing Bundt Cakes 26 Pink Tulips Cakery 27 Sweet Eats Bakery 29 Works of Art Cakes 20 26 27 28

Big Hoss Bar-B-Que & Catering Rudy’s Country Store & Bar-B-Que Sticky Bones BBQ & Catering True Texas BBQ

20 Burger King 22 Freddy’s Frozen Custard & Steakburgers 22 Fuddruckers 25 McDonald’s 28 Wayback Burgers 24 K-Town Coffee Bean 27 Starbucks Coffee Company 22 French Quarters 24 Jason’s Deli 25 McAlister’s Deli of Killeen 26 Schlotzsky’s Sandwich Shop

27 Smoothie King 24 Let Us Do the Cooking 25 Mama’s Soul 23 Harv’s Sports Bar & Grill at Holiday Inn 25 MJ’s Bar & Grill 24 Logan’s Roadhouse 20 20 21 21 21 21 21 26 26 27 29

The Bistro at Courtyard by Marriott Buffalo Wild Wings Cheddar’s Scratch Kitchen Chick-fil-A Killeen CJ’s Catering Classic Events Catering & Rentals Club Hood R&M Smith Designs Savory Spicerack Catering Shilo Restaurant Zaxby’s-Opening 2017

22 Grabbagreen 27 So Natural Organic Restaurant & Market

22 Gou Lakay 28 The Vineyard At Florence 20 C&H Hawaiian Grill 24 Island Spice Restaurant 28 We Deliver Killeen 26 Olive Garden 22 El Chico Restaurant 23 Hierba Fresca Restaurant 28 Viviana’s Frutería y Mas

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AUTHOR Title,Company

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A DVE R TI S E W I TH US

CAL L 254.526.9551 ///// CONTAC T NICHOLE ANDERSON NICHOLE@KILLEENCHAMBER.COM FOR ADVERTISING OPTIONS

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INTERESTED IN A

CULINARY CAREER? WE OFFER CERTIFICATES AND ASSOCIATE DEGREES IN HOSPITALITY FIELDS. From career and technical programs like hospitality to academic programs that transfer to a four-year degree with one of our partners, CTC has a program to help you achieve your goal.

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The Greater Killeen Chamber of Commerce provides vision, leadership and support to business and community leaders to create economic prosperity. Join Today! killeenchamber.com 254-526-9551 | info@killeenchamber.com

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AUTHOR Title,Company

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WHAT ARE YOU CRAVING? The 9th Annual Flavors of Central Texas is Tuesday, August 1, and we are excited to see all of our food related members! Flavors is always the food event of the season, and this year’s event is expected to host more than 800 guests and 46 local vendors.

Flavors is designed to please the palates of all who attend and offer food and fun in bite-sized abundance! Restaurants, caterers and bakers set up beautifully decorated booths and offer samples of their finest foods. Many other non-food vendors also participate by setting up booths to showcase what their business has to offer.

This year’s event will include cooking demonstrations from many different restaurants and chefs; a Chopped for Kids cooking

competition, giving kids who can cook a chance to shine; and two big competitions including the “Fullest Fan.” All of this will culminate around seven different awards.

Be sure to check out the Flavors of Central Texas Facebook page to see exciting photos from the event and updates for next year! This is the community’s chance to find a new favorite dive, try something fresh and original, and above all get #stuffedatflavors! 

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IN A CITY LIKE KILLEEN, THE CONSCIOUS CONSUMER ADAGE “BUY LOCAL, THINK GLOBAL,” IS EASY TO ADHERE TO — ALL A CITIZEN HAS TO DO IS GO OUT TO EAT. Part of the military influence on this city is that service members will bring back spouses or whole families from around the globe. Not only that, but they develop a taste for the flavors of wherever they were stationed, thus insuring a market and steady clientele for small ethnic eateries.

Korean, German, Caribbean, and Vietnamese dishes, plus the far-flung melting pot cuisines of Hawaii and Puerto Rico, round out the usual Chinese, Italian, Mexican, and Thai offerings found in most cities the size of Killeen. One can find all the same types of food in Austin, but Houston is a more apt comparison—a truly international port city with a constant influx of immigration.

Though lacking a coastline, Killeen does sit next to the largest military installation in the free world, and that sort of global reach brings back all sorts of tasty treats.

Killeenites love to see positive press about the city, and visiting print, radio, and television journalists frequently rave about the food.

Such was the case in a 2011 article by Jeremy Schwartz, military correspondent for the Austin American-Statesman. In town to

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cover the trial of Nidal Hassan, Schwartz visited several restaurants in what he had been warned would be a “culinary wasteland.”

The resulting article, a mixture of restaurant reviews with the personal experiences of the people in the kitchen, got to the heart of Killeen’s culture. Schwartz managed to capture the pride citizens feel for the city.

“That was a really fun, and surprisingly emotional, story to do,” Schwartz said recently by email.

“I still try to hit up C&H every time I go up there,” he said, referencing the praise his article heaped upon the poke at C&H Hawaiian Grill. Poke, a raw fish salad, is made by marinating chunks of tuna in sesame oil and spices. With Japanese influences, Poke is almost a deconstructed sushi, but more

flavorful; a Polynesian ceviche with soy sauce instead of lime. It’s also good for you.

Considered by many foodies as the breakout dish of 2016, poke featured in Schwartz’s story way back in January of 2011 as “the kind of dish that would become a cult favorite in Austin and sell for $20 on South Congress Avenue.”

C&H was also featured on the Texas travel show The Daytripper with Chet Garner.

The Killeen episode paid homage to our men and women in uniform (including one hip-shaking Private Presley) and documented the lunchtime tradition at C&H, but then committed the blasphemy of traveling to Schoepf ’s BBQ for dinner. Et tu, Chet?

With all the good food in Killeen, it’s hard to imagine why anyone would use Killeen’s screen time in Belton.

Barbecue is a hot topic in Texas, and everyone has strong opinions about where to find the best. Our “national magazine,” Texas Monthly, has a full-time Barbecue Editor and an annual list of the 50 best BBQ restaurants in the state ... and therefore the world. (Shoepf ’s didn’t make the list this year, but Belton neighbor Miller’s did). No Killeen restaurant has cracked the Top 50

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according to Texas Monthly, but Petty’s BBQ received honorable mention in 2013 for their homemade sauces, and a favorable 3.75 barbecue snob rating in a 2014 review declaring Petty’s “the best barbecue in Killeen.”

we launched the first chef-driven restaurant in Killeen.” Situated in a renovated building on Avenue D, Akira’s Scratch Elevated Bistro is a cornerstone of the downtown revitalization efforts.

With menu items like bulgogi nachos and pork belly steamed buns, the bistro nods to Killeen’s significant Korean population.

At nearly 3%, Killeen ranks the highest among Texas cities for percentage of Korean population, losing the top spot to Hedwig Village, an incorporated “island city” within Houston city limits.

In Texas, those might be interpreted as fighting words. Many Killeenites swear by Big Hoss BBQ at the Settlement, which is only open to the public on weekends, and was named the chamber’s Small Business of the Year 2015. Sticky Bones and Bones Cracked Rib have both made for pleasant lunchtime experiences, despite having names that can make this former vegetarian think twice. And of course, there’s Butler’s BBQ, located on Rancier Ave. in North Killeen.

Many of the bright spots on Killeen’s culinary scene lie on Rancier Avenue, the northern border of Killeen’s downtown. The highway’s string of chain restaurants runs east and west,

A 2015 story for the Austin public radio station KUT by Veronica Zaragovia featured Koreana and O Mart. Other notable Korean restaurants include Korean Kitchen, Kimchi Hana, and the Korean Kravings food truck.

As Zaragovia notes, it is usually the Soldiers who have served in Korea who crave the spicy dishes. “On separate occasions, military

THE SAME MILITARY CULTURE THAT BRINGS SO MUCH GOOD FOOD TO KILLEEN IS THE SAME FORCE THAT DEPLOYS THESE RESTAURANTS’ LOYAL CUSTOMERS. and the residential sprawl is pushing farther and farther south, but the best discoveries are close to downtown and, of course, close to post.

“I truly believe the best food is on the Northside. It’s where local entrepreneurs go because we can’t afford highway real estate,” said Chef Akira McNeil. As the posterchild for Killeen food culture, McNeil’s rockstar background and Korean fusion dishes epitomize modern Killeen. As he tells the story, McNeil’s culinary school was two years in his food truck, the wonderfully named La Ta Korea. The taqueria flair in the Korean dishes broadened to include soul food and fine dining influences when, in 2015, McNeil joined forces with Robert Cavazos and his wife, Melissa Sandoval, to form Akira’s Scratch Elevated Bistro.

“I was blessed enough to be connected with Robert,” McNeil said of Cavazos, who has had notable success with Daquiri Express in Killeen and Temple. “He believed in me and

personnel had told me that Killeen has the best Korean food in Texas,” said Zaragovia.

“That stuck with me and I had wanted to look into it as a reporter interested in immigrant communities.”

The same military culture that brings so much good food to Killeen is the same force that deploys these restaurants’ loyal customers. Frequently, restaurants are passed from family to family, and those with no one to take over often shut down. Some fail financially. Sadly, half the restaurants on Schwartz’s list have closed, as well as half of those on the Daytripper’s itinerary.

Killeenites are spoiled for choice on the northside, with a plethora of restaurants “all owned by local citizens who would love to have more business. Most of them have really legit food,” McNeil notes. From Seoul food to soul food, the way to revitalizing downtown and northside Killeen might be through its citizens’ stomachs. 

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A 2017 addition to the Killeen food scene, Eden Cultures Cafe occupies a spacious corner suite in Rancier Plaza. Take a cup of quality espresso to a seat by the window and observe the coming and goings at the tattoo studio, sports bar, nail salon, and row of adjacent restaurants offering Japanese, Korean, and Vietnamese cuisines. If espresso is not enough to tide you over, order from an ample menu featuring organic and glutenfree options. Overheard from the kitchen on a recent Friday lunch: “I’ve been in the food chain a long time.” An apt sentiment, and Eden Cultures Cafe also hosts poetry open mic nights.

AFTER ALL THAT DELICIOUS BUT OH-SO-FATTENING LOCAL GRUB, EXPLORING SOME OF KILLEEN’S HEALTHIER OPTIONS CAN HELP TO COUNTERACT THE ADVERSE EFFECTS OF LIVING IN A CULINARY MECCA. Recalibrate your system with a cleanse from Grabbagreen, the whole food franchise opened in 2016 by local fit-repreneur Lisa Kelly. One-, two-, and three-day “grabbadetox”options are available in $50 increments and offer six juices and two elixirs per day.

Choose from Simple Green or Super Green cleanses, depending on your level of juicing experience. When you do start eating solid food again, you can grab a green (salad), a grain (grain bowl), or a wrap. Give the Tokyo Bay a try.

GRABBAGREEN KILLEEN 2802 W Stan Schlueter Lp. Killeen Sunday, 10 am - 6 pm Monday - Saturday, 8 am - 9 pm

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Fresh off a 2016 remodel, courtesy of the Restaurant: Impossible television crew, So Natural Organic Restaurant and Market continues to serve healthy and natural foods with abundant vegetarian and vegan options. Owner Luvina Sabree has a reputation for being a bit of a hugger, and at least one member of her family will check on you during the meal. The ginger lemonade is a must, as is the (gluten-free) macaroni-and-(organic)-cheese.

SO NATURAL ORGANIC RESTAURANT AND MARKET 706 Edwards Dr. Harker Heights Monday - Thursday, 11 am - 8 pm Saturday, 11 am - 8 pm Closed Friday and Sunday Closes at 6 pm during Ramadan

EDEN CULTURES CAFE 710 W Rancier Ave. Killeen Monday - Friday, 10 am - 8 pm Saturday, 8 pm - 12 am Closed Sunday When you leave Eden Cultures Cafe, take a right out the door and stop into Viviana’s Frutería y Mas for a fruit cup. This isn’t the “packed in heavy syrup” fruit cup you found in your New Kids on the Block lunch box, but a tall, domed plastic cup packed with fresh fruits and a fork. Choose your size and you’ll be handed a chit of paper from which to select your fruits.

Add chile, obviously. The friendly staff assures no order is too bizarre or unreasonable; if it’s on the chit, they can put it in the cup. The “mas” offered by Viviana’s does include tacos and carne asada fries, but try to restrain yourself.

VIVIANA’S FRUTERÍA Y MAS 710 W. Rancier Ave. Killeen Tuesday - Thursday, 11:30 am - 8 pm Friday, 11:30 am - 9 pm Saturday, 12 - 9 pm Sunday, 1 - 6 pm Closed Monday

RESTAURANT & CATERING GUIDE

LOCAL FARMERS MARKETS ALL-YEAR PIONEER FARMERS MARKET Tractor Supply Company 2002 E. Central Texas Expwy, Ste. C Year round, Saturday, 9am to 2pm For 11 years, Pita de Jour has offered “tasty fresh hot” options at the intersection of Rancier Ave and Gray St. Owner Mike Harris sources vegetables from the HEB across the street, keeping stock low for a fast turnover and less wasted produce. More or less a one-man show, the restaurant has the feel of an old-fashioned diner, with checkered tiles and padded red bar stools. Each pita basket comes with a chocolate kiss for dessert, because we all need a little indulgence every now and then.

PITA DE JOUR 904 N Gray St, Killeen PureFit Foods, with locations in Killeen, Harker Heights, and Temple, is a healthy local option managed so well, it’s practically a chain. If you’re too lazy for meal planning but health-conscious enough to understand the importance of meal planning, this is the stop for you. Perfectly portioned packs of nutrition fill a wall of refrigerators, including options for breakfast, lunch, and dinner. The hard work is already done, all you have to do is decide.

If only going to the gym were this easy.

CENTRAL TEXAS FARMERS MARKET Walker Honey Farm 8060 E. US Hwy. 190, Rogers June to August Saturday, 9am to 12pm

HARKER HEIGHTS FARMERS MARKET Seton Medical Center Harker Heights 850 W. Central Texas Expy May to October Saturday, 8am to 1pm WATER STREET FARMER’S MARKET Water Street, Belton Year round, Saturday, 8am to 1pm

LOCAL WINE & CRAFT BEER STILLHOUSE WINE ROOM 403 E. Stan Schlueter Lp. Ste. 308, Killeen Tuesday - Thursday, 4 - 10 pm Friday - Saturday, 4 pm - 12 am UNWIND TEXAS STYLE TASTING ROOM & CAFE 175 W. Business 190, Copperas Cove Wednesday - Thursday, 11 am - 9 pm Friday - Saturday, 11 am - 11 pm Sunday, 12 - 5 pm VINO PIZZA & WINE BAR 360 W. Central Texas Expy.

Harker Heights THE VINEYARD AT FLORENCE 8711 W. FM 487, Florence Monday - Wednesday, 11:30 am - 6 pm Thursday - Saturday, 11 am - 7 pm Sunday, 11 am - 6 pm

CHUPACABRA CRAFT BEER & SALADO LONE STAR WINERY 401 S. Main St. Salado Sunday - Thursday, 12 - 10 pm Friday, 12 pm - 12 am Saturday, 12 pm - 1 am BARROW BREWING COMPANY 108 Royal St. Salado Thursday - Friday, 4 - 10 pm Saturday, 12 - 11 pm Sunday, 1 - 8 pm NOLAN CREEK WINERY & WINE BAR 219 S East St. Belton Sunday, 12 - 7 pm Monday - Tuesday, 12 - 9 pm Wednesday - Thursday, 12 - 10 pm Friday - Saturday, 12 -11 pm DANCING BEE WINERY 8060 E. US Highway 190, Temple (Rogers) Sunday, 12 - 6 pm Monday - Friday, 10 am - 6 pm Saturday, 9 am - 6 pm

PUREFIT FOODS 1103 W. Veterans Memorial Blvd.

Killeen Sunday, 10 am - 6 pm Monday - Friday, 7 am - 8 pm Saturday, 9 am - 6 pm

TEXAS LEGATO WINERY 2935 FM 1478, Lampasas Thursday - Tuesday, 12 - 5 pm Closed Wednesday

List compiled by Mandy Shelton (see “Eat Local, Think Global”)

PILOT KNOB VINEYARD 3125 County Road 212, Bertram Thursday - Sunday, 12 - 6 pm

LILY LAKE VINEYARDS 302 County Road 433, Lorena Saturday - Sunday, 12 - 5 pm

SALADO WINERY 841 N Main St, Salado Sunday - Friday, 12 to 6 pm Saturday, 12 - 7 pm

KISSING TREE VINEYARDS 109 W 3rd St. Eddy Sunday - Thursday, 12 - 5 pm Friday - Saturday, 12 - 9 pm

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Laura Garrett, is a three-time champion of CTC’s “Iron Chef”-style cooking competition.

OPENING A NEW RESTAURANT IS A DREAM FOR MANY. AND OPENING THOSE DOORS MAY BE THE EASIEST PART OF THE PROCESS. Being successful and keeping the doors open takes more than most dreamers realize. The first key to becoming a successful restaurateur is to know your demographics. Who are you going to service and is there a need or want for the type of restaurant you are planning? If the market you are in does not currently have a restaurant featuring a particular cuisine, maybe it is because there is no long-term desire for that type of cuisine in the area. A great source for demographic information in your area is the local chamber of commerce.

Once the type of restaurant is settled, the next step is to determine a location. Is your restaurant easily accessible? Can people get there easily? Can customers conveniently get in and out of the location? Several businesses in the local area have failed simply because it is too difficult for customers to get in and out of the parking lot and the location is not convenient.

The next major step is menu engineering.

Not only should the menu should reflect the demographics, it also needs to be affordable – provide low-cost food for which you can make a profit. “Restaurant owners should

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rank and categorize their menu food items based on popularity and profitability,” said Ramona Lezo, chef and culinary arts professor at Central Texas College (CTC).

“Even though you might like a particular food item and think your customers will like it also, that may not always be the case based on the demographics.”

Also, they type of restaurant may dictate the menu items. “A high-end restaurant should not include a kids’ menu,” said Lezo. “But if a person wants to open a more familyfriendly place, then they need to price the menu so families can afford it.”

RAMONA LEZO, Chef and Culinary Arts Professor at Central Texas College

RESTAURANT & CATERING GUIDE

Left: Madi Hindman receives a Best in Show prize during the CTC spring 2015 semester wedding cake class competition.

Right: Wesley Cravey earned Best of Show honors in the CTC fall 2015 semester wedding cake class competition

Lezo suggests the following categories in determining food items to keep or discard from a menu: • Dogs – unpopular and unprofitable food items.

• Plow horses – popular foods but provide less profit • Stars – popular and profitable items • Puzzles – unpopular food items but very profitable.

“Restaurant owners want a lot of stars, obviously, and also a lot of plow horses,” said Lezo. “If an item is very popular but not that profitable, the owner can offset that by slightly increasing the price of the item. And the restaurant owner certainly doesn’t want to keep food items on their menu that aren’t popular, or that people do not want.”

While variety is important to ensure the menu contains popular and profitable food items, Lezo suggests rotating food items for

Interested in opening a restaurant or other business, but not sure where to start?

particular seasons. “In winter time, customers seek comfort foods and in the summer, they will want lighter items,” she said. “By rotating items and offering seasonal food items, it can help keep the cost down.”

The CTC culinary program has seen its share of success stories as students have gone on to careers in the restaurant business. “A student who completed our program six years ago is now the successful owner of an oldfashioned hamburger diner-style restaurant on the Jersey Shore,” said Lezo. “Locally, Madi Hinman is a recent graduate and runs a bakery out of her house while continuing her studies to be a nutritionist.”

Chef Lezo also noted two recent CTC graduates, Laura Garrett and Wesley Cravey, have taken their chefs skills from the classroom to real world work. “Garrett is the executive chef at Chief ’s Sports Grill here in Killeen. She has also hired several of our students to work for her in the kitchen,”

STOP BY THE THE CENTRAL TEXAS BUSINESS RESOURCE CENTER (BRC). The BRC is a collaboration of the Workforce Solutions of Central Texas, Central Texas College and the Greater Killeen Chamber of Commerce, and provides high-quality individual counseling, administrative assistance to potential and existing small business owners and free notary services. As a non-membership, non-profit program, the BRC is dedicated to providing services to all individuals requesting assistance in Central Texas.

said Lezo. “Craven is a manager trainee at Emporium Pies in Dallas and will soon be the manager of their new store when it opens.”

The last piece of advice Chef Lezo offered to aspiring restaurant owners is to get experience. “Before you open any doors to your own restaurant, get experience in all facets of the business,” she said. “If you don’t work in the culinary field, you probably don’t realize the importance of purchasing, the menu engineering, sanitation, basic food preparation and all those ‘little things’ that occur behind the kitchen doors. An owner’s knowledge of all aspects of a restaurant from the front of the house to back of the house is crucial to a successful restaurant.”  BRUCE VASBINDER Coordinator, Marketing & Outreach Central Texas College

Confidential counseling is available by walk-in or appointment during business hours from 8 am-5 pm Monday through Friday. Workshops are also offered throughout the year, covering a variety of business-related topics. Most workshops are no charge; however some may have a fee of $5 to $10 with materials provided.

For more information or to make an appointment, visit CentexBRC.com or call 254.200.2001.

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RESTAURANT & CATERING GUIDE

Jason’s Deli’s Salmon Pacifica Salad

JASON’S DELI INGREDIENTS:

Mixed salad greens 1 medium avocado 1 cucumber 4 grape tomatoes 1 oz pickled red onions Salmon fillet, prepared and chilled 1 oz cucumber dill vinaigrette, or other dressing

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DIRECTIONS:

1. Heap mixed greens onto a large salad plate.

2. Add 4 grape tomatoes around the edge of the plate.

3. Add 6 cucumber slices, cut in halves.

4. Add ¼ of an avocado, chopped.

5. Cut a chilled salmon fillet into cubes, add on top of the avocado.

6. Top salmon with 1 oz pickled red onions.

7. Serve with 1 oz of cucumber dill vinaigrette, or your favorite dressing!

RESTAURANT & CATERING GUIDE

AKIRA’S SCRATCH ELEVATED BISTRO AND BAR INGREDIENTS:

7 cucumbers, sliced in ¼ inch coins 1 small yellow onion, sliced thin ½ cup of grated carrot 5 cloves of garlic, minced 2 cups white vinegar ⅔ cup white sugar ⅔ cup gochugaru (Korean Chili Powder, this is a must) 4 tbsp kosher salt DIRECTIONS:

1. Put the cucumber slices in a large bowl and toss with salt and set aside. This will draw out the extra moisture.

2. Drain the excess liquid from the cucumbers and add the carrots and onions.

3. Combine the remaining ingredients and whisk to make the chili vinaigrette.

4. Toss the cucumbers in the vinaigrette and let sit for a half an hour so the flavors meld and the vegetables pickle.

5. Enjoy!

Akira’s Scratch Elevated Bistro and Bar’s Cucumber Kimchi Salad

SWEET EATS BAKERY YIELDS: 3 dozen

Sweet Eats Bakery’s Chocolate Chip Cookies

INGREDIENTS:

8 oz (2 sticks) butter or margarine (room temp.) ¾ cup granulated sugar ¾ cup light brown sugar 1 tsp salt 1 ½ tsp vanilla 2 eggs (room temp.)

3 cups flour 1 tsp baking soda 10 oz bag of semisweet chocolate chips DIRECTIONS:

Preheat oven to 325°F 1. Mix flour and baking soda with whisk in medium bowl and set aside.

2. Mix butter, both sugars, salt and vanilla in mixing bowl on low until it forms a grainy paste (scrape down).

3. Add eggs and mix until combined (scrape down).

4. Add half of the flour mixture and mix just until combined (scrape down).

5. Add the remaining flour and chips and mix until combined.

6. Scoop by tablespoon on parchment leaving room for cookies to spread (~2inches apart).

7. Bake 10-15 minutes or until cookies turn brown on the edges but still moist in the center.

8. Take out of oven and let cool on counter until able to handle (~10 minutes).

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RESTAURANT & CATERING GUIDE

Jamaican Oxtails

ISLAND SPICE INGREDIENTS:

2 lbs oxtails ¼ cup soy sauce 1 tbsp ground allspice 1 tbsp onion powder 1 tbsp garlic powder 1 tsp salt 1 tsp ground black pepper 1 tbsp dried thyme ¼ chopped onion ½ chopped bell pepper 1 tbsp minced garlic 2 tsp smoked paprika 2 tbsp all purpose flour 3 tbsp vegetable oil 1 large onion, chopped 5 cups water 1 large jalapeno 2 cups dry lima beans, quick soak method done 14-16 oz canned tomatoes DIRECTIONS:

1. Rinse the oxtails under cool water, then place the oxtails in a large bowl.

2. Pour the soy sauce over the oxtails, then all of the seasonings and herbs (not the flour or vegetable oil).

3. Add the bell pepper, chopped onion, and minced garlic. Use hand to mix everything.

4. Cover the oxtails, and refrigerate for a minimum of 4 hours.

5. Remove the oxtails from the refrigerator and sprinkle the all purpose flour all over the meat.

6. In a large pot, pour in the vegetable oil and turn the heat to medium high.

7. Once the oil is hot, add in the roughly chopped onion followed by the oxtails.

8. Brown the oxtails, then add in the water.

9. Add the whole jalapeno.

10. Let the oxtails simmer over medium heat for 2½ hours, 11. Once the oxtails are nice and tender, add in the dry lima beans( do a quick soak method before hand!). Next add in the tomatoes.

12. Let simmer for 1 hour, or until oxtails and beans are tender.

13. Serve with rice.  Recipe by I Heart Recipes at iheartrecipes.com/easyjamaican-oxtails

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KILLEEN CHAMBER | CALENDAR OF EVENTS

Calendar of Events

August

September

October

November

1 TUESDAY

4 MONDAY

5 THURSDAY

2 THURSDAY

7 THURSDAY

9 MONDAY

10 FRIDAY

7 THURSDAY

19 THURSDAY

16 THURSDAY

19 THURSDAY

16 THURSDAY

84th Annual Membership Banquet

Young Professionals Monthly Business Luncheon

21 THURSDAY

25 WEDNESDAY

22 WEDNESDAY

Flavors of Central Texas

2 WEDNESDAY

Chamber Networking and News

3 THURSDAY

Young Professionals Monthly Social

8 TUESDAY

New Teacher’s Showcase

11 FRIDAY

Hood Howdy

17 THURSDAY

Third Thursday Mixer

17 THURSDAY

Young Professionals Monthly Business Luncheon

23 WEDNESDAY Flash Networking

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Chamber Closed for Labor Day Young Professionals Monthly Social Chamber UpdateInformation & Reception

21 THURSDAY

Young Professionals Monthly Business Luncheon

27 WEDNESDAY Flash Networking

Young Professionals Monthly Social Chamber Closed for Columbus Day Third Thursday Mixer

Flash Networking

Young Professionals Monthly Social Chamber Closed for Veterans Day Third Thursday Mixer Young Professionals Monthly Business Luncheon Flash Networking

23-24 THURSDAYFRIDAY Chamber Closed for Thanksgiving

CONTACT THE KILLEEN CHAMBER AT 254.526.9551 TO SCHEDULE YOUR OWN RIBBON CUTTING.

Killeen Chamber

RIBBON CUTTINGS May-June 2017

A NEW BEGINNING SCHOOL OF MASSAGE KILLEEN 2201 South WS Young Dr. Ste. B114 Killeen, TX 76543 254.616.2255 massageschoolkilleen.com

BURGER KING - CLEAR CREEK 2902 Clear Creek Rd. Killeen, TX 76549 254.519.0777 bk.com

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KILLEEN CHAMBER | RIBBON CUTTINGS

CENTRAL TEXAS COLLEGE AVIATION PROGRAM Skylark Field - 1523 Stonetree Dr. Killeen, TX 76543 254.526.1359 ctcd.edu

HOPE HAPPENS P.O. Box 1265 Copperas Cove, TX 76522 254.718.9502 hopehappenshere.org

MOVEMENT MORTGAGE

SPOTLIGHT DANCE COMPANY

2707 E. Stan Schlueter Lp. Ste. 101 Killeen, TX 76542 254.523.5749 movement.com

5320 E Central Texas Expwy. Ste. 101 Killeen, TX 76543 254.289.0543 Facebook: @spotlightdancetx AUTHOR Title,Company

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Killeen Chamber

E V E N T P H O T O S

1

3

2

4

6 5

1. MAY - Young Professionals Meet the Candidates Social at Killeen Power Sports, 2. MAY - Business of the Month Freddy’s Frozen Custard & Steakburgers, 3. MAY - CNN-Chamber Networking & News, 4. MAY - Casual Friday-Tutti’s Beauty Salon, 5. MAY - Leadership Killeen Graduation, 6. MAY - Flash Networking at Island Spice GREATER KILLEEN BUSINESS QUARTERLY

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Killeen Chamber 7

9

12

E V E N T P H O T O S

8

10

11

13

7-11. MAY - Leadercast, 12-13. MAY - Mixer Hosted by Killeen Rodeo

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GREATER KILLEEN BUSINESS QUARTERLY

E V E N T P H O T O S

14

Killeen Chamber 15

16

18

17

19

14. MAY - Young Professionals Luncheon, 15. MAY - Non-profit Council Open House, 16. JUNE - Casual Friday-Twin Creek Apartments, 17-19. JUNE - Public Policy Luncheon with Sen. Dawn Buckingham

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Killeen Chamber

E V E N T P H O T O S

20

22

24

21

23

25

20. JUNE - Business of the Month BEFIT, 21-22. JUNE - Mixer at First National Bank Texas, 23. JUNE - Flash Networking at True Texas BBQ, 24. JUNE - Young Professionals Luncheon, 25. JUNE - Young Professionals Social at Bell County Museum

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Greater Killeen Chamber of Commerce PO Box 548 - Killeen, TX 76540 killeenchamber.com

PRSRT STD U.S. Postage PA I D Killeen, TX Permit No. 16

RETURN SERVICE REQUESTED

What are you craving?

We’ve got something for everyone at Flavors!

August 1, 2017 5:30-8:30 pm Tickets available

flavorsofcentraltexas.com For vendor or sponsorship information:

jasmine@killeenchamber.com | 254.526.9551 Let’s get #StuffedAtFlavors!