Business Leader | Summer 2019

SUMMER FALL 2016 2019

New on the block Several eateries open in Eau Claire

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• Shop carves out gourmet niches • Turning art into a business SPONSORED BY

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2 | BUSINESS LEADER • June 10, 2019

Blo g

EDITOR’S NOTE

New restaurants feature variety of cuisines.

8

Gourmet coffee was just the start for an Eau Claire shop.

14

Artists learn the business side of creative careers.

18

Bloomer company grows with need to replace roads, utilities.

CONTENTS

4

Without hesitation, an Eau Claire small business owner replied “health care” when I asked what is the biggest challenge facing employers like himself.

While the bulk of his workforce is part-time employees, one of the biggest pressures of running his family business is buying health insurance for himself and other full timers.

Health care costs are an onerous problem for small businesses, but a necessity.

That’s why I was surprised to learn last month that a federal policy intended to allow small businesses to get cheaper insurance is tied up in court.

A fall 2017 rule by the U.S. Department of Labor allowed smaller businesses that are members of an association such as a chamber of commerce to join health insurance plans offered by those organizations.

But U.S. District Judge John D. Bates of New York ruled in March that the department stretched the definitions of “employee” and “employer” too far. The association plans did not meet the terms, as they were established for workplace health insurance purposes in the Employee Retirement Income Security Act of 1974. Bates also accused the association plans of attempts to do an “endrun around the Affordable Care Act.” The Labor Department is appealing the judge’s ruling.

Association plans already in place can continue to provide health insurance to members in the meantime.

However, it has stalled efforts locally to start a health plan that small businesses in the Chippewa Valley could subscribe to.

David Minor, president and CEO of the Eau Claire Area Chamber of Commerce, said last month that plans to start an association plan for the local business group’s members are on hold until the legal dispute is settled.

Political wrangling is apparent in the fight over association plans and the greater debate over how to handle health care in the U.S. The 12 attorneys general suing President Trump’s Labor Department are all Democrats. Trump and other Republicans have made their disdain quite clear for the Affordable Care Act created under President Obama.

It’s frustrating to see political gamesmanship get in the way of creating options to deal with the high price of health care. Whether you prefer an expansion of government-run health care or an option that is more private-sector driven, we’re overdo for a change from the status quo.

If by some miracle, an indisputably great solution gets support from both political parties, it will be a victory for everybody, especially small businesses.

Summer 2019

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COVER STORY

Ready

to eat

Staff photos by Dan Reiland Anthony Matson is co-general manager of Butcher's Block Barbecue. Though the restaurant aims for the "fast casual" speed of service, the meats served there are smoked for many hours.

New restaurants open with emphasis on local ingredients, cuisine

By Eric Lindquist, Leader-Telegram staff

D

espite the extreme competitiveness of the Butcher's Block Barbecue, Wisco's, 44 North and market and finicky nature of diners, a Akame Sushi. number of entrepreneurs have taken the The movement toward unique, locally owned plunge in recent months to open new eateries feeds into the desire of many restaurants in the Chippewa Valley.

Chippewa Valley residents to bring outNow they're just hoping of-town guests to restaurants offering customers keep walking through food and atmosphere they can't find the doors and place their orders. wherever they're from, Minor said.

The surge in new restaurants Such offerings, in turn, help to appears to be following the sell the community as an attractive trend toward customers calling place to live and thus help the for local flair, both in terms of region grow, he said. ownership and the food itself, Despite the fondness many folks said David Minor, president of have for going out for dinner and the Eau Claire Area Chamber of the importance to the community of Commerce. a healthy selection of restaurants, the "They're building on what is Ceviche is among the specialties industry presents countless challenges traditionally the Wisconsin supper to those willing to join the menu of served at Silly Serrano. club theme. They're offering consumer options. something that's not cookie cutter, that you can't get On top of the usual hurdles — intense everywhere," Minor said of the area's fresh crop of competition, changing consumer tastes, managing restaurateurs. perishable inventory, rising food costs, slim profit New restaurants that have opened in Eau Claire margins — today's restaurateurs are dealing with the same tight labor market as other businesses, and Altoona since fall include: Silly Serrano's,

4 | BUSINESS LEADER • June 10, 2019

t .

said Joanne Palzkill, chair-elect of the Wisconsin Restaurant Association and owner of Draganetti's Ristorante in Eau Claire and Za51 Pizzeria in Altoona's River Prairie development.

"I think our biggest challenge right now is staffing," Palzkill said. "It's hard work, especially in the back of the house, and there are only so many people to go around."

She is hopeful Chippewa Valley Technical College's new culinary program will provide a pipeline of food industry workers for local restaurants.

The law of supply and demand has wages on the rise, which has the potential to attract workers.

"The minimum wage is not even a topic of discussion right now," said Palzkill, whose two local restaurants employ 55 workers. "People willing to work are getting good pay."

Eau Claire's mix of urban professionals and visitors from surrounding rural areas makes it a tricky market to navigate for restaurant operators, she added.

Though the industry is getting tougher all the time, Palzkill said she believes there will always be people willing to take on those challenges because they have a passion for the restaurant business.

"Thankfully, for those of us who like to go out to eat, those people are out there," she said. "We love being able to bring joy in the form of food to our customers."

Za51, which Palzkill called Draganetti's "sassy little sister," keeps up with the trends by using locally sourced, fresh ingredients as much as possible, including using some meat from Rump's Butcher Shoppe in Altoona and microgreens from a supplier who grows them in the area.

Minor attributed some of the recent restaurant growth to the area's burgeoning creative economy, saying the local food scene goes hand in hand with the thriving arts and music scenes that have garnered so much attention for the Chippewa Valley.

"Creative and dynamic people look at things a little differently," he said. "They see food as art."

Following is a sampler platter of new restaurants in the region:

Silly Serrano

Silly Serrano, 329 Riverfront Terrace, opened in March in the former Smiling Moose Deli location next to Phoenix Park.

The Mexican restaurant is owned by Sheila and Juan Arredondo, who have worked most of their lives in the industry, with him cooking and her working out front.

While Juan is from Mexico, Sheila grew up in the Chippewa Valley, which led the couple back to the area last fall. Mexican food was a natural choice, considering Juan's passion for the cuisine and expertise at cooking it, for their foray into restaurant ownership.

The restaurant's name came from the spicy serrano pepper — Juan's favorite.

The owners of Eau Claire's Silly Serrano, Sheila and Juan Arredondo.

"It's kind of like his secret ingredient, and the silly just fits his personality as a fun-loving guy," Sheila said.

The quick-service restaurant offers authentic Mexican street tacos as well as more American-style Mexican food, using as many local ingredients as possible and making all of its sauces in house, she said.

The Arredondos get free-range chicken eggs for breakfast offerings from Sheila's sister and plan to have Juan's sister grow chiles for them. Some days Juan's mother whips up homemade tamales and tortillas in the kitchen.

Specialties include mole dishes (with chocolate in the sauce) and barbacoa beef. Silly Serrano's breakfast options have been popular with folks attending the downtown farmers market across the street.

Butcher's Block Barbecue

Butcher's Block Barbecue, 2235 N. Clairemont Ave., opened in April in the building that originally housed Mike's Smokehouse and last was occupied by Yankee Jack's Public House.

"We smoke everything on site," said co-general manager Anthony Matson. "What we want to do is give people traditional barbecue but in a fast-casual type atmosphere. We want to bring the food to your table in less than 10 minutes."

Matson said a key motivation behind the quick service is to appeal to all of the west side workers the restaurant hopes to attract for lunches.

But don't confuse fast service with fast cooking. The restaurant, which Matson said is becoming known for See page 6 June 10, 2019 • BUSINESS LEADER | 5

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its brisket and burnt ends, smokes its meats for eight to 18 hours and makes its own sauces.

"I think Eau Claire is looking for that local flair, that local flavor," Matson said, noting the restaurant is not part of a chain and gets some of its meat from Mike's Star Market in Eau Claire.

Matson said the operators hope to fill what they believed was a need for restaurants on Eau Claire's growing west side.

As for serving barbecue in a location once occupied

by Mike's, an iconic local barbecue joint, Matson acknowledged it's a high bar to try to meet and said

The location for Butcher's Block Barbecue, 2235 N. Clairemont Ave., holds significance in Eau Claire's restaurant history as the former home of Mike's Smokehouse.

Butcher's Block isn't trying to re-create the same recipes.

"Mike did some amazing things. If we can give people a little bit of a memory of some of the things Mike did, that's a win for us," Matson said, noting that the operators also are open to tweaking recipes based on customer feedback.

Matson maintained that he believes there is enough demand to support multiple barbecue restaurants in Eau Claire, adding, "I think there's enough love to go around in this city."

Wisco's

Wisco's, 1920 S. Hastings Way, opened in April in the location previously occupied by Bug Eyed Betty's and Boston's Restaurant & Sports Bar. Owner Dave Burg had the wall between the bar and restaurant removed as part of a significant renovation of the building.

"We spent a lot of time breathing a little fresh air into it," Burg said.

As its name suggests, Wisco's is about everything Wisconsin.

"The food, the decorations, the beer, the sports — it all kind of plays into Wisconsin," he said.

The Badger State theme is reflected in a menu featuring such items as cheese curds, bratwursts, brat nachos, beer cheese soup and two kinds of oldfashioned cocktails.

The restaurant, which originally was going to be

called Sconnie's before a potential marketing issue led to a change in plans, also smokes a lot of its own meats.

44 North

44 North, 1488 Front Porch Place, opened in September in a new River Prairie building overlooking the Eau Claire River.

It also is owned by Burg, whose Madison-based King Pin Management runs several restaurants in the Chippewa Valley.

44 North is really two restaurants in one — designed in a way that Burg said could get people through a whole dating cycle.

On the main level is a sports bar serving traditional bar food and offering a host of games with the potential to entertain whole families or get people through a first date when they may want to just have fun and get to know each other without feeling compelled to engage in too much deep conversation, Burg said. It has a modern industrial design.

Upstairs is the rustic industrial-style gastropub, where couples could share an intimate dinner or groups can gather for a night out. It features a full dinner menu with cuisine sorted by regions, such as Southwest, Midwest, West Coast, East Coast and South.

"It's a unique concept for sure," Burg said. "We wanted to do something not everyone else is doing."

Among the gastropub's signature offerings are a reuben sandwich, jambalaya, battered Ellsworth cheese curds and gigantic chicken wings.

For customers who prefer to eat or drink outside, the building includes three fire pits and three patios, including six heaters, with views of the river and within earshot of the summer music series at nearby River Prairie Park.

"In Wisconsin we only have so many months in the year to be outside and warm, and we want to maximize that as long as we can," Burg said.

Akame Sushi

Akame Sushi, 4056 Commonwealth Ave., opened in March in the space formerly occupied by Mancino's Grinders & Pizza.

The restaurant offers more than 100 varieties of sushi and a selection of Japanese cuisine, including teriyaki, teppanyaki and hibachi items.

In a twist on the typical Asian buffet concept, Akame Sushi features all-you-can-eat deals that are made to order, said manager Vicky Hong.

"We just make everything fresh," Hong said.

Like many local consumers, Minor, the chamber president, is thankful that restaurateurs keep serving up new options for residents and visitors.

"I love to cook," Minor said, "but it's still nice to have somebody else do it sometimes."

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June 10, 2019 • BUSINESS LEADER | 7

Staff photos by Dan Reiland

FEATURE STORY

From left, Will Martin, Megan Kremer and Julie and Eric Nelson stand outside The Coffee Grounds, 4212 Southtowne Drive.

Starting out as a coffee shop, Eau Claire business continues to carve new niches in area’s gourmet food marketplace

By Andrew Dowd, Leader-Telegram staff

ired of missing out on his young children’s activities while he was out on the road selling feed and seed, Eric Nelson sought out a new line of work that would keep him closer to home in Eau Claire.

This was the early ‘90s and two business ventures appealed to him: Running a local franchise of Nevada Bob’s Golf or opening what was still a rarity at the time, a gourmet coffee shop.

Back then, coffee was a simple staple beverage found at greasy-spoon diners and pretty much any other restaurant that would keep a pot warm for however long it would take to run out.

This was long before Starbucks and other chains spread the gospel of gourmet coffee drinks across the U.S. “When we opened there were 10 coffee shops in the state,” Nelson said. “Now there’s 10 coffee shops within a mile of here.”

Nelson got a taste for coffee while studying dairy science at UW-Madison. The bustling city was home to a couple Victor Allen’s locations — one of the few coffee shop chains at the time — including one near campus that Nelson frequented.

8 | BUSINESS LEADER • June 10, 2019

Nelson decided to sell coffee instead of golf clubs and opened The Coffee Grounds on April 2, 1991 in the now defunct London Square Mall on Eau Claire’s south side. (He was ready to open on April 1 — April Fool’s Day — but didn’t want people thinking that a shop that just sells coffee was some kind of elaborate practical joke.)

“We put our life savings into the coffee shop,” Nelson said.

From a 1,200-square-foot storefront and then pushed into a 900-square-foot spot, Nelson introduced mall shoppers to gourmet coffee for a little over five years. Toward the latter part of the store’s stint in the mall, its selection grew to include fine wines in the small space.

The Coffee Grounds needed to grow with Nelson’s ambition to add more categories of food, drinks and merchandise to its offerings.

Less than a mile from the mall, The Coffee Grounds made its new home in a building along Highway 93.

The larger space allowed the business to add cigars, beer, kitchen equipment, cheeses, specialty food items

and fresh seafood to its offerings. About a decade ago, the shop started making sandwiches and other freshly prepared meals to eat in the limited seating in the store or taken home.

“All of the things we’ve added through the years were things we felt the market needed, things we could handle and things we enjoy,” Nelson said.

For example, he’s personally tasted more than 90 percent of the wines in the store’s extensive selection. And for some of them, he’s been to the wineries that produce them and the vineyards where the grapes are grown. A frequent traveler, Nelson said he’s been to all the major wine-making countries save for one — Portugal.

The Coffee Grounds had three additional locations for a while when the main store was along Highway 93. There were stores in Lake Hallie and Alma, plus the small coffee shop at Marshfield Clinic on Craig Road.

While he recalls it being fun to run multiple locations, Nelson also remembers the downsides. It meant frequently going from one store to another, making it a struggle for customers and employees to get a hold of him. The Lake Hallie store also struggled in part because many customers would opt to go to the main Eau Claire store instead, Nelson said.

He shut down the satellite locations as the Eau Claire store made its latest move to allow the business to grow again.

From left, Carole Halberg, Loris Akervik and Mary Brenholt, all of Eau Claire, play Mah Jongg weekly at The Coffee Grounds in Eau Claire. The shop/restaurant's welcoming atmosphere was among the reasons that an area banker suggested the business for an award from the Eau Claire Area Chamber of Commerce.

About five years ago, The Coffee Grounds moved into the building at 4212 Southtowne Drive, which used to house Chippewa Valley Orthopedics and Sports Medicine and Northwoods Therapy Associates.

Previously a tenant, The Coffee Grounds became its own landlord in its new building, giving it flexibility to See page 10

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rent out space or make major changes as it needed.

“I couldn’t ask for anything better for how this worked out,” Nelson said.

A former gymnasium used for physical therapy became the K Point microbrewery — a line of beer the store started in 2014. In May 2016, the microbrewery’s taproom opened to the public to create a relaxing environment to grab a beer and enjoy the view of a nearby pond.

Nelson intends to keep the brewery small with most of its beer sold there, though a few kegs occasionally show up in local bars.

Unlike the other small breweries in Eau Claire, K Point has an alcohol license that allows selling cocktails in addition to beer.

Nelson said that selling point works well with Friday fish fries, where he opts to cook up walleye instead of the usual cod.

Fresh fish is one of The Coffee Grounds’ specialty services that regular customers know about, but Nelson admits he hasn’t been especially aggressive about marketing on the store’s website.

Every week he’ll call five fresh fish suppliers to see what they have available and then places orders for what he believes will sell to people in the Chippewa Valley. His regular customers quickly reserve what they want while

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whatever isn’t taken will be for sale on Thursdays at the store.

But it’s gone quickly, Nelson said, noting it’s never there long enough for the store to get that “fresh fish” smell.

Another service the store has for customers is ordering wine and cookware.

“That’s a big part of our business,” Nelson said, adding that it’s spread primarily by word-of-mouth.

A selection of fine wines is A customer in search of among the store's offerings. Eric something special for his 25th Nelson estimates he's personally wedding anniversary recently tried about 90 percent of the selection sold at the store. asked Nelson what he could come up with.

In a storeroom that only he and a couple others have keys to, the shop owner pulled out a 25-year-old bottle of wine.

Not a vintage bottle recently purchased from a wine distributor, but a bottle that had been with the store since it was in the old mall and had saved for a special request.

On a typical noon hour, The Coffee Grounds is bustling with patrons eating lunch.

For its fresh-made meals, the shop puts in some extra effort that’s uncommon to see at many restaurants.

The French fries are hand-cut. Meats are smoked inhouse. Salad dressings and even the ketchup are all made from their own recipes.

“Generally I try to do whatever I can homemade,” said Will Martin, Nelson’s son-in-law and a leader in the store’s kitchen.

While the cold Wisconsin climate makes getting some ingredients tough in winter, much of what goes into their fresh food is bought within a 100-mile radius.

Meats, cheeses and breads are locally made. Eggs and chicken are delivered fresh weekly by farmers that produce them.

“I really like trying to support the local farmers,” said Nelson, who grew up on a farm and had considered following in his father’s footsteps after college.

One of the store’s longtime customers nominated The Coffee Grounds for an annual award presented by the Eau Claire Area Chamber of Commerce.

Curt Van Auken, president of the Eau Claire market at Security Financial Bank, has been a customer for about two decades and got to know Nelson and his wife, Julie, by going to the shop.

“I’ve known them for many years,” he said.

Usually getting coffee at the shop each day, Van Auken

has also brought prospective employees and clients there to get out of the office.

“The atmosphere is just outstanding,” he said of the coffee shop.

While he recognizes that many of the weekday customers come from nearby south side businesses like his, Van Auken said the clientele also includes families and seniors out to get coffee or lunch as well.

In April, the chamber bestowed its Small Business of the Year (25 employees or less) award to The Coffee Grounds.

The Coffee Grounds still has a full menu of coffee drinks, but don’t expect a drive–through to sprout from the building anytime soon to hand lattes and cappuccinos to people on their way to work.

Instead he looks for rarer varieties of coffee beans that can’t be found elsewhere as a reason to patronize his business. In his travels, Nelson has even bought coffee beans where only a few bags are headed to the U.S. Though Nelson has traveled the world to source wine, coffee and other goods sold at the store, he noted that the vast majority — 75 percent he estimates — is domestic.

Part of the store is devoted to an array of kitchen Nelson is handing an increasing amount of the business gadgets and gifts. It’s here where changing shopping over to his daughter and son-in-law. habits — including the rise of online retail — has “It’s going to be their place,” he said. changed the store’s selection.

Nelson credits them for bringing new energy into the With a whole rainbow of colors, brands and sizes of business and planning for its future. coffee makers easily available through Amazon and other “There are always ideas for the business,” said Nelson’s websites, The Coffee Grounds daughter, Megan Kremer. has pared back its inventory to She’s hoping to make some essentials. the business more Only one drip coffee maker environmentally sustainable The Eau Claire Area Chamber of Commerce gave is sold there to avoid the and pursue a program to awards to these businesses and individuals in April. cost involved with stocking employ people who may have Community Development Award: Marshfield Clinic multiple models. There are a blemish on their records.

Health System. several Chemex pour-over Kremer and Martin moved coffee makers and French from Minneapolis a little Small Business of the Year (up to 25 employees): presses. However, the store over five years ago to join the The Coffee Grounds. has stopped carrying espresso family business in Eau Claire.

Small Business of the Year (26-150 employees): makers entirely.

“We both had a passion for Precision Quality Systems.

Like other brick-and-mortar food and cooking,” Martin Public Employee of the Year: Eau Claire police Officer Jason Ruppert and recently retired K-9 partner Duke. stores, Nelson has seen some said. “showrooming” — customers Kremer brought her Woman of Achievement: Natasha Plank-Ottum, CEO getting a close look, sometimes experience working in and owner of Plank Enterprises. even snapping a photo of restaurants and retail in Outstanding Young Professional: Liz Lemke. merchandise they will buy the Twin Cities, while her Volunteer of the Year: Monica Obriycki. online later — at The Coffee husband saw the chance to Ambassadors of the Year: Mary Glasbrenner and Grounds. pursue his dream of being a Marianne Klinkhammer.

“I see it less now than I did chef.

Hall of Fame inductees: Sue Tietz, Dan Clumpner, five years ago,” he said.

“Will has done a real Ken Vance and Don Barnes.

With prices in the store excellent job of renovating not far off from what online the food menu here and retailers charge, Nelson being cognizant of local food said consumers have been realizing not only that it is producers,” Kremer said. convenient and a negligible cost difference to buy from Comfortable the store he spent so long building is in shops, plus they are contributing to the local economy. good hands, Nelson anticipates scaling back his hours While it has grown to offer much more, the business but expects he’ll continue working at The Coffee Grounds still prides itself on its coffee. alongside his wife for a long time.

But with so many other gourmet coffee shops around “We’re enjoying what we do, that’s the biggest thing,” now, Nelson said his strategy is not to try a head-to-head he said. “We’re never going to retire.” battle.

“We don’t try to compete with them anymore,” Contact: 715-833-9204, andrew.dowd@ecpc.com or Nelson said. @ADowd_LT on Twitter

• • • • • • • • •

June 10, 2019 • BUSINESS LEADER | 11

CEO SPEAK

The comfort zone trap Welcome opposing viewpoints to break free of complacency

Jeff West is the owner of Bear Down (www.beardowninc.com), an executive and executive team coaching company based in Eau Claire. Jeff was formerly a founder and CEO of Silicon Logic Engineering. He also chairs Business Partners peer groups in northwestern Wisconsin. West can be reached at 715-559-2195 or jeffatbeardown@gmail.com.

“And from the discontent of man the world’s best progress springs.”

ELLA WHEELER WILCOX, AUTHOR, POET

By Jeff West

Comfort zone. Sounds kind of nice doesn’t?

We all have one you know. It’s that familiar area of how we see things and how we react in certain situations.

Often if we’re reasonably successful we subtly settle into our comfort zone whether we intend to or not.

While there’s nothing intrinsically wrong with being in a comfort zone it can often be the most daunting obstacle we face.

Why? Well if your comfort zone is allowing you to continue to be successful and keep achieving at a high level you obviously don’t have a problem.

However, the vast majority of the time it’s the hidden blind spot that gets us stuck when things aren’t going so well.

••• Have you been in the situation where your competition begins “eating your lunch” and you’re at a loss on what to do? Do you ask yourself what’s causing it?

Could it be they’re better prepared, more competent or better connected and informed than you are?

This is a great example of where it’s not the competition that’s beating you, it’s your comfort zone.

Don’t think your comfort zone has that much power?

Ask yourself these questions: 1) When’s the last time you tried to see the world from a different point of view?

2) Have you ever spent time just dreaming up things you’ve never thought of before?

3) Have you ever tried to take the opposite view on something you feel really strongly about?

These are just a few of the questions you can challenge yourself with to see just how strong the pull of your comfort zone is.

We often end up like arrogant pit bulls when we’re around people who challenge our thinking. When our comfort zone is at stake we get angry and frustrated at those trying to give us a different viewpoint. When all else fails we’ll often just dismiss others perspectives as flat-out wrong.

••• So what do great leaders do? How do they avoid the “comfort trap”?

In my experience the main attribute of a great leader is dissatisfaction with the status quo. They seem to have an innate understanding that the status quo is their strongest enemy.

Great leaders see the trap of surrounding themselves only with people that agree with them. They seek out people smarter than themselves that look at the world through a different prism.

Seeing change as a threat is the trap they can see and feel.

••• Once you see your comfort zone for what it is — the boat that doesn’t want to be rocked — you can begin pushing your way through it.

Do you know what’s waiting for you on the other side?

Yep, other people’s comfort zones.

Knowing what a huge obstacle it is, great leaders lead others out of their comfort zones in the same way they lead themselves out of their own.

The success you have as the leader of your company or organization will be directly tied to how well you can get others to challenge their comfort zones.

What would you need to do as a leader to get them to willingly leave their comfort zone? Is your dissatisfaction with the status quo great enough to provide the type of leadership needed to defeat such a foe?

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June 10, 2019 • BUSINESS LEADER | 13

FEATURE STORY

Creating for a living Contributed photos A series of courses taught through UW-Eau Claire Continuing Education helps teach the business skills needed for artists to turn their creative work into businesses. The “Artrepreneur” series began in fall 2017 and an upcoming class will be on June 18 at the Pablo Center at the Confluence in downtown Eau Claire.

Courses teach crucial business skills to local artisans

By Liam Marlaire, Leader-Telegram staff

A

s the wife of an artist, Hollie Moe has firsthand experience with the challenges the career path often presents.

“Just like many entrepreneurs, artists may not have had formal education in business or marketing skills,” said Moe, program manager for UW-Eau Claire Continuing Education. “They are also small businesses, so they wear many hats.

“They often have second jobs or careers, families and other priorities and are juggling these responsibilities as well as their art.”

Seventy-five percent of nearly 100,000 people who responded to a 2011-13 survey of The Strategic National Arts Alumni Project, an online effort aimed at enhancing the impact of arts and design schools, said they had been self-employed at some point in their careers.

More than 80 percent of those in a different survey said they could have benefited from 14 | BUSINESS LEADER • June 10, 2019

learning more about marketing, promotions, finances and strategic planning.

Moe developed a program — adopting a relatively new word in the American lexicon — to fill that void. The Artrepreneur program at UW-Eau Claire got started in fall 2017. Workshop titles in the program include Business Basics & Recordkeeping for Artists, Career Planning & Time Management for Creatives, Pricing Your Work and The Artist Portfolio & Statement. The next class will be taught the evening of June 18 at the Pablo Center at the Confluence in downtown Eau Claire.

“When (my husband) has time for his art, he has to decide whether to paint or work on his website or research opportunities to sell his work,” Moe said. “The workshops not only teach about these topics, but participants also leave with concrete plans and tools to help them meet their career goals.”

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Marketing, time management and bookkeeping are all skills that local artists say are important to have when pursuing a career in the arts.

A growing presence

Erin Klaus, co-owner of the art collective and downtown shop Tangled Up in Hue, 505 S. Barstow St., said the city of Eau Claire, UW-Eau Claire, business improvement districts and other organizations have made for an “art-centric, art-forward community.”

“Eau Claire has always had a creative culture, but over the last 10 years that culture has been embraced and developed on a broad scale,” she said. “We have a lot to be proud of and, with continued partnerships of this caliber, Eau Claire will, if it hasn't already, establish itself as a destination for the arts.”

Local artist CV Peterson, an instructor in the Artrepreneur program, agreed.

“The cultural scene in Eau Claire and the Chippewa Valley is thriving,” she said. “There's definitely a desire from both creatives and the community to have it keep growing. ... I wouldn't want to be anywhere else.”

She said the core goal of the Artrepreneur program is to provide the tools and knowledge needed to navigate the business side of a creative career.

“It's the side of art and other creative endeavors that is often not seen or perceived by beginning artists or by the public,” she said. “I probably spend a third of my time in the office — working on proposals, writing emails, making press releases, sending out newsletters, applying for grants and such.”

“There were many learning curves but scheduling has been the largest,” Vicki said. "Scheduling ... four annual art exhibits, scheduling the shipping of my own art out to worldwide exhibits and making time to attend openings, give lectures and be present for collectors is all still a work in progress, and I haven't even mentioned making art, which happens every day — and long into the night.”

In addressing such concerns, the Artrepeneur program has drawn an eclectic crowd to date.

“Our attendees are very diverse, which creates an extremely rich adult learning environment,” Moe said. “(They) have ranged from young artrepreneurs who have just graduated college to well-established local artists who have made a career of their art to recently retired folks pursuing a 'second act' in the arts.”

And some of those in the “well-established” group had some words of advice for others considering a career in the field: • “Marketing, branding, display and packaging are just as important as the art you make or See page 16

Need for business skills

Galaudet Gallery has locations in Chicago and at 618 S. Farwell St. in downtown Eau Claire. Vicki Milewski and her brother, Mike Milewski, own the business.

June 10, 2019 • BUSINESS LEADER | 15

from Page 15

Home Equity Line Of Credit Discover the hidden value in your home.

• Access funds when you need them • Home remodel projects or repairs • Consolidate debt Hollie Moe of Eau Claire sees firsthand how much her husband, Andrew Johnson, has to put into the business side of his career as an artist. Moe created a series of classes to help other artists hone their business skills.

the product you are trying to sell,” Klaus said.

“Partnerships with other artists or businesses can help you achieve greater success. Ask for help, advice and mentorship from other people who have experience in your field. Teamwork really does make the dream work.”

• “Budget and break down your material expenses,” Peterson said.

“It's hard to be creative when you've spent The Artist all your grocery Portfolio & money on art Statement workshop supplies and within the Artrepreneur your stomach is program will be offered Tuesday, June 18, at the grumbling.”

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• Mike Milewski, Vicki's older brother in a family with a long history in the arts, said: “Define for yourself what success means. Don't compare yourself to others but learn from them. Be professional: A career in the arts is not a hobby or playtime, it's your business.”

Contact: 715-833-9215, liam.marlaire@ecpc.com.

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est.

2017

June 10, 2019 • BUSINESS LEADER | 17

Staff photo

by Chris Vetter

COMMUNITY PROFILE

Digging deeper

A-1 Excavating moved to its new headquarters building last month in rural Bloomer.

A-1 Excavating expands to meet growing need for infrastructure repair

By Chris Vetter, Leader-Telegram staff BLOOMER

A-1 Excavating has seen significant, extended growth over the past 30 years, as the Bloomer-based road construction company has grown from 12 employees in 1990 to about 200 today.

"There is a lot of replacement work today," said co-owner Terry Pecha. "And there will always be replacement work, because roads will deteriorate and need to be replaced. We used to just do sewer and water.

Now, we've expanded into road building. And we've expanded into some mining."

In mid-May the company moved into its new headquarters at the intersection of Highway 64 and U.S. 53 in the town of Bloomer. They have road, sewer and water contracts across Wisconsin, as well as in Minnesota and Michigan's upper peninsula. They also have a contract to do some work at Foxconn Technology Group's development in the southeast corner of the state.

A-1 Excavating's new location includes a 25,000-square-foot building and a 20,000 square-foot building, on a site totaling about 65 acres.

"To grow, you need to expand," Pecha said. "(We picked this site) for the access to the interstate, for all of our big and heavy trucks."

The company was honored in May as one of the businesses of the year by the Chippewa County Economic Development Corp. Charlie Walker, CCEDC executive director, said the company deserves the award.

"They put a huge investment in their new facility," Walker said. "That will allow them to grow in the future.

They've been a great community supporter in Bloomer.

They are well-run, and take care of their employees."

Pecha learned just a few weeks before the CCEDC banquet they were nominated. He was humbled to receive the award.

"It's nice to be recognized in your community for growth, your reputation, your image," Pecha said. "For me, it's a sense of accomplishment."

••• Pecha, 55, is a Bloomer native, and he graduated from Bloomer High School in 1982. His father and a business partner had started A-1 Excavating in the early 1970s.

Upon graduating from high school, Pecha went to work

18 | BUSINESS LEADER • June 10, 2019

Other Winners

Chippewa County Economic Development Corp. honored several businesses at its banquet in May. The other companies named business of the year are Kurt Manufacturing in Cornell and the Mills Fleet Farm distribution center in Chippewa Falls.

Barron County Cheese was named the Chippewa Valley exporter of the year. ABEC Global in Stanley was named entrepreneur of the year, and Kurth Sheet Metal Inc. in Lake Hallie won construction industry partner of the year.

for the company.

"Once I started in the business, I knew it was something I wanted to do," he said. "I liked the challenge. I like that it is different; always in different locations."

Pecha's brother, Todd, joined the business in 1988. By then, their father was the sole owner of the company.

"We purchased the company from my father in 1992," he said.

Terry has the title of president, and Todd is vicepresident, but they are both co-owners.

In 1997, they built a 15,000-square-foot facility in the southeast corner of Bloomer. He decided in 2014 to build a new headquarters, and purchased the location north of the city. They have now sold that location to the city, as they moved all their work to the new site.

Pecha admits he was nervous about the investment in the new headquarters. He declined to say the total cost of the new facility.

"I was apprehensive and nervous then (in 1997), and I had the same feelings today," he said.

Pecha said about 30 employees work at the Bloomer office, along with the drivers. He speaks highly of his staff.

"Construction workers are hard-working, dedicated employees," he said. "It's familysustaining, repetitive work."

While construction is halted from the end of November until early April, Pecha says they stay busy in the winter by bidding on jobs and fixing equipment, getting it ready for the next building season.

Contact: chris.vetter@ecpc.com

Terry Pecha

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BOOK REVIEW

There’s a name for that Lessons learned from craftsmen apply to all business skills

Title: “A Craftsman’s Legacy” Author: Eric Gorges Pages: 256 Publisher: Algonquin Books of Chapel Hill (c. 2019)

By Terri Schlichenmeyer The Bookworm

Thousands of years ago, what a worker did determined what his surname would be.

Mason, Brewer, Tyler, Taylor and other common last names have carried that legacy forward, despite that few people today make their livings by their crafts.

In “A Craftsman’s Legacy,” Eric Gorges writes of those who still do.

As someone who builds motorcycles, Gorges himself is a craftsman, but he didn’t get there easily. He started his career at the bottom rung of Xerox and worked his way up, until panic attacks kept him from even leaving his house. A therapist pointed out that it was www.sparklewash.com/eauclaire time for a change and ngardow@sparklewash.com Gorges realized how much better he felt Store Fronts when he was in “the zone” in his garage.

Sidewalks Like most entrepreneurs, people Dumpster who make a living Areas with their crafts have traits that make them Awnings successful. They Graffiti understand, first of all, that it’s physically Complete impossible to attain Exteriors perfection but they’ll always hold “on to an Vehicle Fleets inkling of hope.”

From a master Free Estimates penman and calligrapher, Gorges Fully Insured saw that “doing the single task well” is perhaps better than being jack-of-all-trades.

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From his father, he learned that making a mistake allowed for “something new to discover.”

A potter showed Gorges that focus comes when you relax, slow down and stop paying attention.

On two sides of woodwork, he learned that “visualizing the future” is imperative.

Gorges saw sacrifice in action from the family of an engraver.

An alpaca owner and yarn spinner taught Gorges that there is peace in any process, once you find your cadence.

And he learned from each of his subjects here that you must “respect the customers, respect the work.”

While it might, at first, seem like “A Craftsman’s Legacy” is an odd choice for a business book, know that it deserves a second, harder look.

Absolutely, each of author Gorges’ profiled craftsmen (and women) make money from what they do, and each has lived other stories to get to that point – stories that Gorges is careful to lay out, both good and bad, as he writes of his attempts at each of the crafts described.

He also tells why he chose to include these talented people here and on his TV show also named “A Craftsman’s Legacy” that airs on PBS. In all cases, their journeys toward making a living from their handiworks also have hidden lessons that apply to any aspect of business, both personal and professional.

Who doesn’t wish to make a living from the things we love to do? If that’s your dream, too, then you’ll want this informative, inspirational book on your bookshelf.

The Bookworm is Terri Schlichenmeyer. Terri has You may find that “A been reading since she was 3 years old and never Craftsman’s Legacy” is goes anywhere without a book. She lives on a hill an absolute necessity. in Wisconsin with two dogs and 15,000 books.

June 10, 2019 • BUSINESS LEADER | 19

GUEST COLUMN

Let your BPS guide you

Justin Vajko owns Dialog Design Co., an Eau Claire-based marketing, branding and website firm. Contact him via email at justin@dialogwith.us or visit the firm's website at www.dialogwith.us.

Brand statement is simple, powerful tool for businesses

By Justin Vajko Dialog Design Co.

Business owners have a lot they’re up against: competitors, cranky customers, difficulties with finding the right staff, late vendors, etc. It’s difficult to constantly be putting out fires while trying to drive the business in the direction they want.

For those business owners who want to avoid being spread too thin, getting sucked into more debates on price versus quality or throw more money at marketing that doesn’t seem to be doing its job, there’s a great tool to help guide you to make the right decisions.

It’s called a Brand Positioning Statement. It helps business owners understand what they do best (and should focus their efforts on) and stay away from what will not help their business.

A BPS includes four pieces: target customer, market definition, brand promise and reason to believe.

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I know those don’t mean anything yet, so let me show you an example of one from a fictional company called Leaf. The company is a service that automatically creates photo albums using smartphone photos that parents take of their children.

"For busy moms, Leaf is the photo memories company that helps them easily share their lives with loved ones because only Leaf gives them automatic photo book creation, easy and fun editing options on the go, and free shipping."

Let’s break this down into the four pieces of the BPS: Target audience: Busy moms.

Market definition: Photo memories.

Brand promise: Easily share their lives with loved ones.

Reason to believe: Automatic photo book creation, easy and fun editing options on the go, free shipping.

When completed, your BPS will give you the guidance you need to run your business in the direction you want it to go.

Every business decision you make can be measured against your BPS. For example, if Leaf was wondering whether to add a feature to their books that increased the maximum size from 20 pages to 40 pages because some users had too many photos to fit into a 20-page book, they could look at their BPS to determine if they can deliver on their brand promise of “easily share their lives with loved ones.”

With some thought, they’d realize that the added length of the book wouldn’t actually add any value to their brand promise for most of their users and might even add less ease-of-use. This decision would also help them avoid a potentially costly addition.

Now it’s your turn.

Here’s the framework: For [target customers], [company name] is the [market definition] that helps them [brand promise] because only [company name] gives them [reason to believe].

Just like any tool, if you don’t use the BPS regularly, it’s just going to sit on your shelf and gather dust. A BPS will not work on its own. It takes intentional, regular remembering as a leader to make it happen in the business. And don't just remember it yourself, teach it to your team as well.

When there are missed shipments, sales meetings and urgent voicemail messages to return, that can feel hard to do. That’s why working with a professional branding firm will help you achieve your growth goals with less stress and more clarity so you can reach the freedom you want as a business owner.

- Guest Article -

RESTAURANT START-UP Starting a restaurant in a thriving community like the Chippewa Valley can be an exciting experience. Exciting choices abound, including the type of food you will prepare, the atmosphere of the restaurant, its name and its location. Beyond the excitement, there are a series of considerations and regulatory steps that must be taken before you open up shop.

TYPE OF BUSINESS

Starting and running a successful restaurant can result in a lot of foot (or drive-through) traffic. The number of employees and customers that will come through the door can create an increased risk for accidents or injuries to occur on the premises. Therefore, it is strongly suggested that you choose to operate your business under a separate legal entity, such as a corporation or a limited liability company (LLC). Creating a separate legal entity, as opposed to operating as an individual sole proprietor or general partnership, creates a legal separation that can protect your personal assets, such as your home, from liabilities the operating entity may incur at the restaurant site.

To create an entity in Wisconsin, you must file articles of incorporation or articles of organization with the Wisconsin Department of Financial Institutions. Note that whether you operate as a sole proprietorship or partnership, or a corporation or LLC, you will likely be required to obtain a federal tax ID number from the IRS for banking and permitting purposes.

REGULATIONS AND ORDINANCES

Once you have created the business entity, you must follow the regulatory process established by your local municipality and the State of Wisconsin.

State Regulations. After organizing your operating entity, you will likely need a Wisconsin seller’s permit before the local municipality will grant you a restaurant license. You should apply for a seller’s permit

a least three weeks before you plan to open your business. The application can be found online on the Wisconsin Department of Revenue’s website (note that this online application also allows you to create a My Tax Account with the Wisconsin Department of Revenue and set up withholding tax accounts as part of the same application process). Once you receive your seller’s permit, it must be displayed visibly in your restaurant.

Local Regulations. Using the City of Eau Claire as an example, Chapter 8.16 of the City’s Code of Ordinances governs Food Service Establishments. Before you are able to operate a food establishment, you must obtain a city restaurant license and a Health Department license. Application for a city license can be made in writing to the city clerk on the forms provided online. You must provide proof of your Wisconsin seller’s permit and obtain inspections from the Health Department, fire, electrical, building and plumbing inspector.

Health Department. Another requirement to opening your restaurant is obtaining a license from the local Health Department.

Again using the City of Eau Claire as an example, under the Eau Claire Board of Health Regulation: Chapter 1 - Food Establishment Regulation, you can apply for the license in writing to the Health Department on provided forms. The Health Department will act upon the application by granting or denying the license within 15 business days of the receipt. Additionally, as a new restaurant, the Health Department will require a pre-inspection and fee for any new or existing establishment for which a person intends to be the new operator.

The City of Eau Claire has a Uniform License Application which allows you to apply for both the city restaurant license and the Health Department license at the same time. This application can be found online.

Once your establishment has received all of the necessary licenses, the Code of

Ordinance specifies that the licenses of the establishment must be on display in your restaurant at all times.

OTHER CONSIDERATIONS:

Alcohol. If you’re interested selling alcohol at your establishment, there is a completely separate license (or licenses) required to do so. A liquor liability endorsement should also be pursued with your insurance agent.

Zoning. The location of your restaurant can be key to a successful business. Picking the perfect location is not as simple as finding an empty space in a prime location. Municipal zoning ordinances on various properties can create limitations as to the type of business that can be located or operated in the vacant space. Ensure that you check the zoning classification of the location before moving forward with your business plans.

Sidewalk Seating. If you choose a location with high foot traffic, you may decide to expand beyond the four walls to have sidewalk seating. In Eau Claire, you will need to apply for a sidewalk café permit from the City’s director of engineering. To obtain the permit, the application and site plan must be reviewed for approval by the health, fire, and building inspection departments. The application requires the city application form, a copy of a valid restaurant license, a copy of current certificate of insurance, a design layout drawn to scale, and a nonrefundable application fee. If you are leasing your space, you should also make sure your lease allows the use of the outdoor space for sidewalk seating.

Attorney Paul Mirr, Ruder Ware, L.L.S.C.

June 10, 2019 • BUSINESS LEADER | 21

Legacy gacy StoneS Ston est.

2017

Order online at

Receive an american Flag and a commemorative pin at the dedication ceremony as a special thank you for ordering a Legacy Stone.

www.ecveteransfoundation.com

Custom-engraved stones are a $500, taxdeductible donation to the Eau Claire County Veterans Tribute Foundation. The proceeds go directly to the construction of the Veterans Tribute Park and the mission to educate the public about the cost of freedom.

Legacy Stones are solid gray granite, 12”x 12” square x 2”thick.

Please make checks payable to Eau Claire County Veterans Tribute Foundation and mail to PO Box 1422 Eau Claire, WI 54702

You can also choose from these five branch emblems at no extra cost. Please X out one line of choice above for emblem.

ArmY

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Enclosed is my tax-deductible donation of $500 for a 12” x 12” square x 2” Legacy Stone inscribed with the following letters. (No punctuation may be used.) maximum 5 lines with 16 characters per line.

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Name_____________________________________________________________________Phone_________________________Date____________ Address______________________________________________________City___________________________State____________Zip___________

Our HistOry. Our COmmunity. Our Veterans.

22 | BUSINESS LEADER • June 10, 2019

Saving for vacation vs. retirement Consider risks, liquidity, time when planning investment strategies to meet different goals

GUEST COLUMN

Andrew Cooper is a financial adviser with Edward Jones Investments in Eau Claire. He can be reached at 715-833-3986 or andy.cooper@ edwardjones.com

By Andrew Cooper Edward Jones Investments

To achieve any of your financial objectives, you need to save and invest — that much is clear.

But just how you save and invest may differ from goal to goal.

Let’s look at two common goals to see the differences in your savings and investment strategies.

The first goal we’ll consider is a dream vacation — one lasting a couple of weeks or more, possibly to an exotic locale.

For the investments you’ll use to fund this vacation, you need two key attributes: liquidity and low risk.

The liquidity requirement is pretty self-explanatory – you want to be able to get to your vacation funds exactly when you need them, and you don’t want to be slapped with some type of early withdrawal or tax penalty.

The low-risk part of your vacation strategy means you want investments that won’t drop in value just when you need to sell them to use the proceeds for your trip.

However, you need to be aware that those types of stablevalue investment vehicles likely will not offer much growth potential.

As you may know, the investments with the greatest possible rewards also carry the highest degrees of risk. Yet, by starting to invest early enough in more conservative investments, and putting away money regularly, you may be able to compensate for the lack of growth opportunities.

Now, let’s turn to your other goal — retirement. When you are saving for retirement, your primary objective is pretty simple: to accumulate as much money as you can.

Consequently, you will need a reasonable percentage of your portfolio devoted to growth-oriented investments. But what’s a reasonable percentage? There’s no one-size-fitsall solution — the amount of growth investments in your portfolio should be based on several factors, including your age, risk tolerance and projected retirement lifestyle.

Furthermore, this percentage may need to change over time. When you’re just starting out in your career, you may be able to afford to take on the greater risk that comes with having a higher percentage of your portfolio in growth investments. But as you get closer to retirement, you might want to begin shifting some dollars toward more conservative vehicles. You don’t want to be over-exposed to the volatility of the financial markets just when you need to start selling investments to help fund your retirement.

Nonetheless, you won’t want to give up all growth

investments, even during your retirement years. You could spend two or three decades as a retiree, and over that time, inflation could take a big toll on your purchasing power. To counter this effect, you will need to own some investments that have the potential at least to equal, and ideally outpace, the cost of living.

The examples of taking that extensive vacation and enjoying a long retirement illustrate the importance of recognizing that you will have many goals in life — and you’ll need to prioritize and plan for them, sometimes following significantly different investment strategies.

When you do, you’ll give yourself a better chance of reaching your destinations.

Business, Life. Balance.

City of Eau Claire Financing Programs: • Commercial Building Facade Loan • Revolving Loan Funds • Start-up and Small Business Loans

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www.EauClaireDevelopment.com June 10, 2019 • BUSINESS LEADER | 23

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