IBQ

Breaking the Glass Ceiling at ODU Waterside: New Life, New Venue Good Food to Those in Need

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IBQ | PUBLISHER’S LETTER Spring 2017 Vol. 2 INFLUENCING PEOPLE, BUSINESS AND COMMUNITY Mike Herron Publisher

Clay Barbour

Executive Editor

Jennifer Fenner Creative Director

Allyson Garner Art Director

Irvin B. Harrell Associate Editor

Mary Flachsenhaar Associate Editor

Ski Miller

Sales and Marketing

Michelle Norman Business Manager

Tricia Lieurance

Production Director

Most of us making our way through the business world adopt some personal practices that shape our behavior and decisions. We become attached to certain tactics and phrases that help us navigate challenges. I certainly have.

I recall a human resources session I went through that focused on achieving results though positive reinforcement, negative reinforcement, extinction (doing nothing) and punishment.

At some point in the curriculum, the speaker said, “The best predictor of future behavior is past behavior.” I remember pondering the point as the speaker moved beyond it. That, to me, was a line worth repeating. It was also worth embracing.

I can’t tell you how many times that gem has helped me make solid business decisions. I bet you have some gems that work for you, too.

I still remember the time one of my company’s principal leaders fully explained the powerful difference between

4 IBQ JUNE 2017

the word “and” and the word “or.” He explained how those two words can impose “tyranny” over business strategies.

It was a powerful concept, and it has stuck with me ever since. It has helped me both in business and in my personal life. Many times I’ve asked myself, is this an “and” situation, or an “or” situation?

I’ve learned it is usually up to me; I get to decide. Consequently, I make it a practice to seek “and” solutions, because they lead to more success. And, when you find yourself with an opportunity, this becomes even more significant. One opportunity can really be multiple opportunities.

As we publish our second edition of IBQ, we’re again seeking to give our readers both interesting and insightful information, while presenting it in a high-quality and artful manner. We hope you are pleased.

Shea Alvis Production

CONTRIBUTING WRITERS

Nate Delesline III, Judy Cowling, Nora Firestone, Ben Swenson, Tom Robinson

PHOTOGRAPHY Eric Lusher

ILLUSTRATION Wes Watson

ON THE COVER

Left to Right: Giovanna Genard, Stephanie G. Adams, Ellen Neufeldt

PRODUCTION DEPARTMENT Shea Alvis, Carlos Coleman

EDITORIAL INQUIRIES

Clay Barbour, 757.446.2379, Clay.Barbour@ pilotonline.com

ADVERTISING INQUIRIES Ski Miller, 757.222.3993, Ski.Miller@ pilotonline.com

SUBSCRIPTION INQUIRIES 757.446.9000

IBQ is published by The Virginian-Pilot, a Pilot Media company.

IBQ | CONTENTS

48

28

Contents 36 SUMMER 2017 VOL. 2

6 IBQ JUNE 2017

4

PUBLISHER’S LETTER

8

BIZ BUZZ

10

IBQUESTIONNAIRE

14

BRAIN FOOD

18

BAGS FOR BUSINESS

22

ODU GLASS CEILING

28

NEW LIFE, OLD VENUE

34

UP CLOSE WITH DAVE HANSEN

36

GOOD FOOD TO THOSE IN NEED

44

BUILD BRIDGES TO BETTER BUSINESS

48

LET’S DO LUNCH

50

MENTORS: W.M. JORDAN

“ WE SEE FIRSTHAND HOW WE CAN HELP THE FAMILIES OF HAMPTON ROADS.” Heather Livingston

Executive Director Downtown Hampton Child Development Center

Old Point’s merchant services make online donations seamless for DHCDC, so they can focus on providing our children with high-quality education.

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IBQ | BIZ BUZZ

Simon Property Group Image

An Outlet for Your Shopping Addiction

Need some new work clothes? Just need to get your shop on? Well, good news: the Norfolk Premium Outlets is scheduled to open this month. The massive 332,000-square-foot mall (just off Interstate 64 and Northampton Boulevard) is supposed to open June 29 featuring stores for all the big brands. So, you know, come July, you will have no excuses for looking sloppy in front of the boss.

The Pinnacle Awards JUNE 21

A good PR professional can save you a lot of heartache (and money). It’s not just press releases and phone calls. But if you want to know who was getting it done in public relations this year, don’t miss the The Pinnacle Awards at The Main in downtown Norfolk from 11:30 a.m. to 1 p.m.

The Public Relations Society of America’s Hampton Roads Chapter will present awards for the best public relations programs and tactics. Register at prsahr.org.

8 IBQ JUNE 2017

B2B Training PERIODIC

Sandler Training presents B2B Live – Business to Business Networking for Sales Professionals – on the first and third Wednesdays every month from 1 to 2 p.m. at 555 East Main St., Suite 1103, Norfolk. Call (757) 227-9996 or go to Meetup.com or tinyurl.com/Zld2520.

Women’s Leadership Luncheon JUNE 27

Karen Reynolds Sharkey, an executive with U.S. Trust, Bank of America Private Wealth Management, is the main speaker for the Professional Women’s Leadership Luncheon at the Holiday Inn Virginia Beach-Norfolk Hotel & Conference Center. Registration is $35. Contact abaumler@hrchamber.com.

Coffee Talk JUNE 28

Come check out BizConnect Hampton Roads Networking/Coffee, an event that connects the business community with potential clients, from 8 to 10 a.m. at the new Waterside District. Cost is $6 for advance ticket; $10 at the door. BizConnectHR.com.

Best Places to Work JULY 12

It’s time to register for the area’s Best Places to Work awards. The annual event takes place this year at the Westin Virginia Beach Town Center from 11:30 a.m. to 1:30 p.m. Visit pilotonline.com/inside-business.

Get Game Ready OCTOBER 13

You better get those clubs out and work on that slice while it’s warm. The Ladies’ Day to Play Golf Tournament 2017 is just around the corner. The 9-hole event this year is scheduled at Cypress Point Country Club. This is the third year for the event, hosted by the Hampton Roads Sports Commission.

Cost this year is $400 per team. Register at hamptonroadssports.org.

Top Forty Under 40 OCTOBER 17

Know a young businessperson who is kicking butt and taking names? Nominate them for this year’s Top Forty Under 40. This annual award, now in its 15th year, profiles young businesspeople who are not only successful, but take the time to make a difference in their communities. Nominations run June through August. Registration for the event starts in September. The party is Oct. 17 at the Norfolk Waterside Marriott. Visit pilotonline.com/inside-business.

Photos from Norfolk Forum Website

Norfolk Forum Kicks off With Tom Brokaw SEPTEMBER 26

Season subscriptions are now on sale for the Norfolk Forum series, which kicks off this year with a journalistic legend.

Tom Brokaw, former anchor and managing editor of NBC Nightly News, and author of “The Greatest Generation,” will speak at Chrysler Hall. A question-and-answer session will take place immediately afterward.

Visit www.thenorfolkforum.org

Roaring 20

Inside Business is recognizing the 20 fastest-growing businesses in Hampton Roads. Companies will be evaluated based on revenue and employee growth.

Those selected will be profiled in a special section and honored at an awards banquet. Nomination period runs July through August. Visit pilotonline.com/inside-business.

Women in Business

Mark your calendars for this one too. The event is in December, but it’s almost time to nominate candidates for the Inside Businesses ninth annual event honoring the accomplishments of outstanding women in the Hampton Roads business community. The accompanying section will feature profiles of each honoree. Nominations for the award run August through September, so start thinking about that superstar in your company who deserves recognition.

IBQMAG.COM 9

IBQ | IBQUESTIONNAIRE

10 IBQ JUNE 2017

Randy Lyall R A N DY LYA L L IS FO UN DE R OF LYA L L DE SI GN, AN AR CHI T EC T U R AL A N D IN T ER I O R DE SI GN FIR M TH AT HA S BEEN RECO GNIZED FO R I T S DI S T IN GU ISHED DE SI GNS FO R MO RE TH AN 25 YE AR S .

What is your idea of success?

The satisfaction of my role as a single father to my amazing daughter, now grown, while also having committed my career to the values that “design matters” and striving to make a difference ... a balance of responsibilities for which I am most proud.

What excites you most? Creative innovation, available to everyone, that improves the quality of life and the planet.

What quality do you most like in a colleague? Integrity / commitment to excellence.

What object or objects will always be in your office? Sketch paper, pencils, markers … and music.

What quality do you like least in a colleague? Dishonesty / laziness.

Who was the most influential leader in your life (not a family member)? My mentor after architectural school in the ’70s was Roger Newill, a graduate from Cornell … eccentric, visionary thinker, creative. He steered my creative passion and guided my early professional development. We remain good friends and I will always be indebted to his commitment and creativity.

What are you listening to? I have eclectic musical interests – jazz, rock, classical, alternative, blues.

What worries you most? The future of our ability to respect differing views and positions.

What are you reading? “1984.” It seems George Orwell was on to something when I read it decades ago and the world we now live in seems to have some semblance to his vision.

What three things do you save in a fire?

Viewed as “valuables” vs. “things” … my wife, my dog and myself, in that order.

What one thing would you change about yourself? Hindsight to foresight.

If you had to change careers, what would you be? Something in creative arts.

What is your dream of the future? To remain active, to never lose my sense of humor, to stay creative, enjoy time with family and friends and to stay in good health … mentally, physically, spiritually, romantically and emotionally. That’s my dream. Q

IBQMAG.COM 11

Regent isTuned in to Your Success High school journalism classes sparked her love of the media. But it was an MBA from Regent University that helped promote Kari Jacobs to general manager of WVEC, where her principled leadership skills are elevating the whole organization. “Unlike other schools I considered, Regent lets you customize projects around real-life work issues. The professors challenge you and genuinely want you to succeed.”

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IBQ | BRAIN FOOD

Best Apps for Business It’s one thing to dismiss all the modern gadgets and doodads in your personal life, but doing so in business is just not smart. In today’s climate, convenience is money and the ability to easily and clearly communicate is key. Here are five mobile business apps that you need to be looking into right now.

EXPENSIFY

There are a lot of good accounting apps out there. Acumatica, for example, allows you to do time cards, expense reports, purchase orders, etc., from iOS or Android. But for the money, it’s hard to beat Expensify. With this app, you can upload receipts with iOS and Android apps, both of which utilize OCR SmartScan.

Cost is $5 a month for each team user and $9 for corporate users. Companies with more than 1,000 employees can negotiate different pricing. Expensify works on all phones and desktops.

14 IBQ JUNE 2017

SLACK

Ever wonder how much time your employees waste on emails and in meetings? The creators of Slack may have a solution for you. This app provides instant messaging that allows you to separate conversations into private or public channels. It also makes it easy to share images, as well as other files. The company says that users experienced about 48 percent fewer emails and needed 25 percent fewer meetings. Standard Slack plan costs $8 a month per user.

HAPPYFOX

Modern business does not occur during normal working hours, especially retail. So, it has become even more important for companies with a customer service component to be able to deal with problems as they occur. HappyFox can help your people answer calls, access customer information and deal with issues while away from their desktop. Prices vary, ranging from $29 to $79 a month, per staff. Check website for full rundown.

SQUARE

This app is a must for small businesses ranging from golf courses to food trucks to retail shops. It features a small, portable card reader that attaches to mobile devices to make payments convenient. You do not want to make people work hard to buy your products. The app costs $49 and charges a percentage of each sale, but it is worth it if you consider to achieve dramatically more sales a good thing.

TRELLO

Have a team? Need to track work flow? With Trello your entire team can follow assignments, add members, read comments and see attachments. It is a great way to keep aware of a projectâ&#x20AC;&#x2122;s status in real time. The app is free for iOS and Android devices, but the business version costs $9.99 per user per month, and comes with extra features, including integration with apps such as Slack and Evernote. Bigger companies may prefer the enterprise version, which costs a little more but allows you to track multiple teams.

IBQMAG.COM 15

HERE’S TO A GOOD CAUSE. The Chesapeake Bay Wine Classic Foundation is proud to announce the distribution of $780,000 to these worthy organizations.

Access College Foundation American Cancer Society Arthritis Foundation Careers Through Culinary Arts CASA Chesapeake Bay Academy Combat Wounded Coalition Dick and Ann Grace Foundation Eastern Shore Chapel Eastern Virginia Medical School EquiKids Fear 2 Freedom Feast it Forward Foundation Hampton Roads Community Foundation Horizons Hampton Roads I Need A Lighthouse Foundation Jameson Animal Rescue Ranch Johnson & Wales University Land Trust of Napa Valley Lee’s Friends Lynnhaven River NOW Memorial Sloan Kettering: Cycle 4 Survival Napa Valley Vine Trail Coalition Norfolk Collegiate Norfolk Friends of Foster Care ODU Scholarship Fund

FOR MORE INFORMATION PLEASE VISIT CBWC.ORG

Princess Anne Garden Club Priority Charity Bowl Samaritan House Seton Youth Shelters Southern Foodways Alliance St Mary’s Home St. Francis Service Dogs St. Matthews School Stop Abuse, Inc. To Cook Again Foundation Vanguard Landing Virginia Gentlemen Williamsburg Hospice House

Our sincere thanks to all our sponsors, supporters and our esteemed Board of Governors.

COMING UP NEXT: MAGNUMS & MULLIGANS GOLF TOURNAMENT June 27, 2017 WINE, WOMEN & FISHING August 18–20, 2017 27TH ANNUAL GRAND AUCTION WEEKEND November 9–12, 2017

IBQ | WHAT’S NEW

BAGS FOR BUSINESS PRATT LEATHER EXECUTIVE BUSINESS BAG Made of top grain cowhide leather, these bags feature rich character and patina right out of the box – each piece a one-of-a-kind original. Destined to become your favorite traveling companion, the Pratt Leather line delivers a unique alternative to the standard travel and business bags.

Briefcase.com $260

AER DUFFEL PACK Access your gym gear, tablet, laptop, and office supplies without having to rifle through the clutter of your average bag. There’s even a separate ventilated pouch in which you can keep your shoes.

Aersf.com $150

LENNOX LIZARD TABLET SLEEVE A quietly sophisticated laptop case in beautiful matte finish lizard skin.

Incredibly versatile, this padded case can be hand-held or carried by a detachable shoulder strap, worn over the shoulder or cross-body to keep hands free to grab a latte on the fly.

Wibbags.com $55

18 IBQ JUNE 2017

CLAIRE CHASE JUMBO BACKPACK Designed from 100% imported leather, this stylish laptop backpack can accommodate a full-sized laptop computer, along with a smattering of your tools from your trade. Many professionals can fit a 17-inch laptop along with several binders, so this bag is all about utility.

ClaireChase.com $599

FILSON PADDED COMPUTER BAG Built with Filson’s signature rugged twill, an industrial-strength fabric that resists water and wear, and features saddle-grade bridle leather handles, strap and accents. It has a large interior compartment with three dividers and a padded section for a laptop. Several pockets, including a front-zippered pocket, allow for small-item organization.

YKK solid brass zipper closure is custom cut at Filson. An adjustable, removable bridle leather shoulder strap adds carrying options.

Filson.com $425

SAFFIANO LEATHER TRAVEL CARRYALL LAPTOP TOTE BAG Travel in style with this Saffiano tote handbag with the added security of RFID blocking technology certified by the US government.

RoyceLeatherGifts.com $292

IBQMAG.COM 19

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XX IBQ JUNE 2017

IBQ | PROFILE

Breaking the Glass Ceiling at ODU F O R 4 0 YE AR S TH E SCH O O L H A S BEEN A LE AD ER IN ED U C AT IN G, HIR IN G AN D PRO M OT IN G WO M EN

by Esther Keane photos by Eric Lusher

Pictured left to right, Giovanna Genard (Assistant Vice President for Strategic Communication and Marketing), Stephanie G. Adams (Dean of the Frank Batten College of Engineering and Technology), Ellen Neufeldt (Vice President for Student Engagement and Enrollment Ser vices).

If you want to build an educational culture that thrives on women in leadership roles and takes aim at shattering the proverbial glass ceiling, it doesn’t hurt to start at the top. Just ask Old Dominion University.

Currently, among 12 members of President John R. Broderick’s cabinet, five are women. There are two female vice presidents, and five of the seven academic colleges have permanent, interim or incoming female deans.

Within that, women lead the STEM-H colleges (science, technology, engineering, mathematics and health), which graduate the second-largest percentage of STEM students in Virginia.

“Women definitely have a seat at the table,” said September Sanderlin, vice president for human resources. “Broderick and David Harnage, chief operating officer, are open to women in leadership and seek out our counsel. There is a real sense of support and partnership.”

This year marks 40 years of women’s studies at ODU, which began in 1974 when the University Women’s Caucus was formed to recruit and retain women faculty and staff and to fight for equal opportunities and responsibilities.

In 1976, the ODU Women’s Center was created. It is the oldest student service center on a Virginia college campus. The Women’s Studies Department launched in 1977, making it the first such program in Virginia. In 1995, it became the first among state-assisted schools in the commonwealth to offer women’s studies as a major and minor.

Over time, ODU has built a feminist framework that supports the legacy of women who have contributed to it. It encourages those currently involved while aiming to inspire the next generation of women leaders. Of 835 full-time faculty members, 367 are women, and 378 of 676 part-time faculty members are female.

More than half of the 24,672 students enrolled at ODU are women, making them part of a long, proud history that has grown in strength and evidence.

Here are profiles of three strong leaders who continue the tradition.

IBQMAG.COM 23

IBQ | PROFILE

ELLEN NEUFELDT Vice President for Student Engagement and Enrollment Services When Neufeldt began her career in higher education 23 years ago, she was fresh out of a master’s program in educational psychology and counselor education at Tennessee Technological University. Those early days were a lot of hit and miss, Neufeldt says. Quick to pick up various roles and responsibilities, Neufeldt gained experience in all facets of student services. Today, as the vice president for student engagement and enrollment services at Old Dominion University, she leads with strength and wisdom.

In 1994, as the new assistant dean of students at the University of Tennessee Chattanooga, Neufeldt was given the task of focusing on women. Being the only woman in her office – there were four men in the roles of assistant deans, assistant vice chancellor and vice chancellor – she knew her ability to bring a female lens was important. Despite feeling unprepared, she decided to own it.

“I would see what was being dropped 24 IBQ JUNE 2017

on the floor, whether it was because someone dropped the ball or because there was no one else to do it, and I was willing to pick up those moments,” Neufeldt said. “I worked my way up and eventually became the assistant vice chancellor for student development and dean of student life.”

In 2005, she was offered the position of vice president of student affairs at Salisbury University in Maryland. Neufeldt worked hard to improve enrollment growth and student life. In 2010, the Maryland Daily Record named her one of Maryland’s Top 100 Women.

Acknowledging that our culture sometimes teaches women to wait for someone else to lead, Neufeldt encourages young women to step up to the plate.

“In the area you have been asked to lead, it’s important that you set the bar to meet certain goals and you don’t wait for someone else to set that for you,” she said.

Neufeldt brought this mindset to ODU in the summer of 2011 when she accepted her current position.

“It was the opportunity to be able to create something and be a part of building something out of the vision of the university that attracted me,” Neufeldt said.

When she arrived, she felt welcome and encouraged to lead. A sense of support is evident with her colleagues across the board, she said. “There are a lot of great female leaders here who will step up in a moment to help each other.”

Neufeldt admired the rich history of women studies and leadership at ODU and knew the stage was set for women to flourish.

“I have to give a lot of credit to the environment that has been here not only culturally throughout its history but in the tone that is set by President Broderick,” Neufeldt said. “That’s how ODU is set up, and it really helps in every facet of being a female at the university.”

GIOVANNA GENARD Assistant Vice President for Strategic Communication and Marketing In 1990, during her summer break as a freshman at Seton Hill University, Genard went home to San Juan, Puerto Rico, and sought an internship at the largest Hispanic publishing company in the world. Her father drove her up to the building and encouraged her to go in and ask for an opportunity. She had enough courage to make her request, and although the company didn’t have an internship program at the time, it made one for her.

It was the start of a lucrative career in communications and marketing. Today, Genard is the assistant vice president for strategic communication and marketing and chief marketing officer at Old Dominion University. She oversees a team of 20 professionals who are responsible for branding and marketing the university to the world.

Genard began her career at her alma mater, Seton Hill. As the assistant director of admissions, Genard was responsible

for recruitment and helped with public relations and communication. Then, in 1998, Genard left Seton Hill and joined Pennsylvania State University as associate director of online communications and director of alumni programs. During her 14 years there, Genard also assumed the role of director of communications and student service as well as senior marketing associate where she worked on all the marketing campaigns and promotions for the university globally.

When Genard came to ODU in the summer of 2012, she joined as the director of marketing and communications. In just two years she became acting assistant vice president and then obtained her current role in June 2016.

“I really appreciated coming to ODU,” Genard said. “I felt President Broderick was a transformational leader, and he has a vision that inspires us to do new things to help move the university forward.”

Innovation, collaboration and evolution are all words Genard uses to describe what she does at ODU. With a positive mindset that looks at challenges as opportunities, Genard gets everyone on campus involved.

This inclusive outlook has been encouraged and expanded by the leadership around her. Having gone to a women’s college and as the eldest of eight girls in her family, Genard values women leadership.

“When I came to ODU, I was pleasantly surprised to see that the board of visitors and the president’s cabinet were full of women,” Genard said. “It was refreshing to see not only the number of women, but also the diversity of those women.”

Genard is the first Latina member of the president’s cabinet in ODU’s history, which, in her experience in higher educa-

tion, is unusual.

“I appreciated the example of the Brodericks and how the president surrounds himself with diverse people that represent the population of ODU,” Genard said.

“Every day is a great day here because we get to tell the stories of what our students, faculty and alumni are doing.”

STEPHANIE G. ADAMS Dean of the Frank Batten College of Engineering and Technology Returning to Norfolk last year was a homecoming for Adams. Born in Norfolk, Adams attended Old Dominion University’s childcare center and lived in Virginia Beach and Portsmouth before moving away at age 11.

In her new role at ODU as the dean of the Frank Batten College of Engineering and Technology, Adams brings an abundance of experience and a newfound sense of what success means.

Adams began her academic career at the University of Nebraska-Lincoln where she was a faculty member and administrator in the College of Engineering. She received tenure in industrial engineering

and then went on to become assistant dean for research followed by associate dean for undergraduate education. Adams also spent two years as a program officer at the National Science Foundation.

In 2008 she joined Virginia Commonwealth University as the associate dean for undergraduate studies in the School of Engineering and was there until 2010. Before heading to ODU, Adams was appointed head of the Department of Engineering Education at Virginia Tech, serving from 2011 to 2015.

Having received more than $12 million in research grants, she has authored 20 peer-reviewed articles, five book chapters and more than 30 conference proceedings publications, and edited two books. Taking the role at ODU in July 2016 was an opportunity to capitalize on her strengths.

“There is something special about ODU,” Adams said. “From President Broderick down, we are all here for our students, and that was important to me.”

It didn’t hurt that coming back to Norfolk meant being closer to her parents and grandmother. Creating a worklife balance and enjoying her family have been a source of refreshment.

“In a lot of ways I am creating the vision for the college,” Adams said. “The bulk of my eight months here has been revamping the vision of the college and how we will go about attracting the top-notch students as well as faculty and staff.”

Over time, the definition of success has changed for her. Energetic and determined, Adams has reached the goals she set out to accomplish. Along the way she’s learned it’s not about the monetary gain, but about working hard and making sacrifices.

“It’s getting back up when you fall down, and that’s a measure of success,” Adams said.

IBQMAG.COM 25

BECK ROOFING CORPORATION

When she talks to young people, she explains that you can’t change the cards you are dealt, but you can work with what you’ve got.

“You can rise above whatever your current circumstance is,” Adams said. “The excuses, such as I can’t because I’m a woman or I’m black or I didn’t go to the top school, don’t apply because if you are willing to work for it you can do it.”

As the first female dean of engineering and technology at ODU, Adams understands the significance of her role as an African American woman.

Looking at the past and present history of ODU, she recites the accomplishments of women in leadership with pride and excitement.

“When you start looking at the STEM-H fields, which are the hottest fields going right now, the three deans that are leading those entities at ODU are women,” Adams said. “How much more of a glass ceiling can you shatter?” Q

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IBQ | GROWTH

Waterside 2.0 D E V ELO PERS SAY TH E Y WA N T TH E NE W V ERSI O N O F TH E WAT ERFRO N T EN T ER TA IN M EN T V EN U E TO OF FER AN ECL EC T I C E X PER IEN CE

by Ben Swenson photos by Eric Lusher

28 IBQ JUNE 2017

Reviving an iconic landmark is a painstaking endeavor that must bridge people’s nostalgia for the place and their modern desires. No ideas are too flashy, no details too small to consider.

The planners of downtown Norfolk’s Waterside District stressed detail, especially windows and doors. Floor-to-ceiling windows offer ample views of the Elizabeth River.

Some doors slide open accordion-style, while others roll up like garage bays.

There is a reason for these architectural touches, according to Glenn Sutch, president of Waterside District. The new take on this old property will be “a waterfront experience,” with a goal of blending the inside and outside seamlessly.

Waterside District opened in May after a $40 million overhaul by The Cordish Companies, a Baltimore-based firm that has overseen similar redevelopment in cities across the country.

The 135,000-square-foot complex, designed around the structure’s previous footprint, is a mix of dining options and event space with areas devoted to gathering outside.

The project’s supporters, as well as many civic and business officials, are optimistic that the redeveloped venue will help spur economic activity downtown.

Although Cordish’s portfolio and ambition are strong, many Hampton Roads residents remember the arc of Waterside’s previous incarnations. The destination served shoppers and diners downtown for a decade and a half before falling out of favor with patrons, despite its prime waterfront location.

The old Waterside is history, Sutch said, because the remade complex is now part of a much larger trend he called “the reshaping of downtown Norfolk.” The days of downtown Norfolk being a dormant urban core are over, he said.

Sutch said the major difference now is that all manner of people come downtown, so Waterside District has been designed with inclusiveness in mind.

“We’re family-friendly, pet-friendly, everybody-friendly,” he said.

The dining and entertainment options that anchor the venue are a mix of national

brands and local favorites, such as Rappahannock Oyster Company and Cogan’s Pizza. Some 250 taps, many pouring Virginia products, give beer lovers an opportunity to find a brand they like.

The outdoor portion of the property encourages gathering and interaction – patio space is expanded, and at ground level, diversions such as bocce ball and a fireplace draw patrons outdoors. So-called “streetmosphere” performances, such as magicians, will offer entertainment. There are areas for regular, dedicated events, including a “Yappy Hour” for dog owners and yoga classes offered by the YMCA. Another important component is Waterside District’s accessibility by water.

But it’s not solely the novel amenities that will help cement Waterside District’s role as an economic cornerstone downtown. The broader economic picture demonstrates that “momentum is now on our side,” Sutch said.

If there is reason for optimism, it’s that downtown’s history points to the need for such a venue, said Karen Scherberger, the chief executive officer of Norfolk Festevents.

Scherberger has led the private nonprofit since 1982, a year before Waterside first opened. Back then, downtown Norfolk was a place many people worked, but few lived or dined. There simply weren’t many options, Scherberger said. The spillover business for people who patronized Waterside and attended events at Town Point Park went to Ghent, which subsequently created a thriving dining scene.

A decade later, Waterside began to change because of unfortunate events.

The venue added more entertainment and dining options, but the Gulf War removed a significant portion of potential patrons.

“It got derailed before it had a chance to pick up speed,” she said.

The opening of MacArthur Center in

The Harbor Club, above, is available for private events and can handle up to 500 guests.

IBQMAG.COM 29

IBQ | GROWTH

30 IBQ JUNE 2017

IBQMAG.COM 31

IBQ | GROWTH

1999 encouraged spillover business too. Only this time, Granby Street benefited from all the people spending time downtown.

The pattern is clear, Scherberger said. â&#x20AC;&#x153;Every time one of these larger centers comes on the scene, it creates business.â&#x20AC;?

Now Scherberger and others in the business community believe that Waterside District is positioned to accommodate the influx of people arriving right now, as downtown Norfolk has continued the growth trajectory that has been building since the opening of MacArthur Center.

Developer Buddy Gadams has renovated and leased hundreds of apartments downtown. The $175 million hotel and conference center The Main has added state-of-the-art conference facilities, as well as 300 rooms and three restaurants. Human resources firm ADP is in the midst of bringing 1,800 jobs to its office downtown.

There may be more major redevelopment on the horizon. City officials have been mulling the devel32 IBQ JUNE 2017

Jack’s will said a lot about him. opment of underutilized property between Harbor Park and Waterside District.

Tim Peters, general manager of the Sheraton Norfolk Waterside Hotel and executive board member of the Hampton Roads Chamber of Commerce, said that the redevelopment downtown will foster cooperation among adjacent businesses, even those that are technically competing against one another.

For example, part of an ongoing, $12 million renovation of the Sheraton, which is Waterside District’s next-door neighbor, is the reimagining of its on-site restaurant.

“We’re offering an upscale, southern-style seafood restaurant, with white tablecloths,” Peters said. “This is something that Waterside District doesn’t exactly have, so we think this is a style that complements them.”

Already, businesses downtown have factored in the dynamics of adjacent businesses in their strategic planning, according to Scherberger.

“We look to each other downtown, when a cruise ship might be in or The Tides might be playing,” she said. “We figure timing and traffic, how we might build off each others’ strengths.”

Proponents hope that the addition of a venue as eclectic as Waterside will not only make downtown Norfolk more economically vibrant, but help make it a destination.

“I came from Charleston and watched it evolve into the city that it is today,” Peters said. “There’s nothing Charleston or Savannah has that we don’t have here. This city is getting ready to burst.”

Scherberger said that Waterside will help cultivate return visits downtown.

“The idea is to make downtown Norfolk like a three-ring circus,” she said. “There are so many things going on that you’re not sure where to look first, and when there are too many things to do in one visit, it gives people a reason to come back.” Q

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IBQ | PROFILE

Up Close: Dave Hansen

For the past year, Virginia Beach City Manager Dave Hansen has followed a path blazed by his predecessor, longtime City Manager Jim Spore, but he has been on a leadership course for much longer – first in the military, then starting in 2006, as a deputy city manager. He has been city manager since January 2016, overseeing about 7,500 full- and part-time employees in 26 municipal departments.

34 IBQ JUNE 2017

As you wrap up a 30-year career in the U.S. Army, you establish a glide path to your next steps. Having traveled and having had assignments overseas, away from my family, I wanted my next job to keep me in the community.

In that top spot, you go from having a single boss, the city manager, when you’re a deputy city manager, to having 11 bosses, the elected members of our city

council. That requires a lot more energy to help those leaders that have been selected by our citizens to make decisions regarding our city’s priorities.

As deputy city manager, you’re responsible for a specific group of departments and the missions that they perform. As city manager, you’re responsible for 26 departments and offices that provide all services to the people of Virginia Beach.

To maintain the trust and confidence of our citizens, it’s important to have qualified, talented subordinate leaders managing the city’s offices and departments. So the recruitment and retention of experienced and committed managers are critical.

In the past 12 months, I think the most significant event to strike in Virginia Beach was Hurricane Matthew. It has been 50 years since we’ve had an event that so dramatically affected our citizens and businesses. The storm damaged the homes of more than 2,000 residents and flooded more than 1,400 homes and businesses.

The city of Virginia Beach is an outstanding place to live, and it is the expectation of residents and our city council that the management preserves a high quality of life, which includes great schools, recreation, well-maintained public infrastructure and safe communities.

Working in city government is probably one of the most rewarding jobs you can aspire to have. Now that I’ve been doing it for 11 years at the senior executive level in Virginia Beach, I wake up every day excited to come to work. Q Condensed and edited by Nate Delesline III Photo by Eric Lusher.

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IBQ | PROFILE

Farm to Foodbank T HE SE DE D I C AT ED PRO FE SSI O N A L S HAV E MA DE IT TH EIR M ISSI O N TO GE T GO O D FO OD TO TH OSE IN NEED

by Tom Robinson photos by Eric Lusher

Clockwise left to right, foodbank Chief Executive Officer Ruth Jones Nichols.

Wanda White shops the foodbank to help the people ser viced by Solid Rock Worldwide Outreach Ministries. Volunteers help process the donated food.

When life hands Scott Richards rutabagas, he knows exactly what to do with them – get the bulbous root vegetables quickly to some of the region’s most food-deprived residents.

Richards is product sourcing manager for the Foodbank of Southeastern Virginia and the Eastern Shore. The 36-year-old nonprofit has recently stressed putting more fresh produce on tables that are too often empty or populated by less-healthy options.

The mission is being pursued in part by the relationship Richards has established with about 30 local farms as well as others in Virginia and neighboring states.

“Literally, it’s walking up to farmers’ doors and saying we’re interested in your produce,” says Richards, who works out deals to accept donations or to buy fruits and vegetables for the farm’s cost of harvesting them.

That’s where Accomack County farmer John Johnston comes in. He regularly sends trucks full of rutabagas and other vegetables to the foodbank’s warehouse in Tasley, Va. “I try to get them stuff when I have extra or when they need certain things,” says Johnston, who operates Pickpenny Produce. “It makes me feel good when I can do it.”

Procuring and distributing fresh produce isn’t easy, says the foodbank’s director, considering the brief shelf life.

Foodbank Chief Executive Officer Ruth Jones Nichols estimates about 176,000 Hampton Roads and Eastern Shore residents are food-insecure, meaning they don’t know where their next meal will come from.

Jones Nichols, former executive director of the YWCA of South Hampton Roads, took over in early 2016 for Joanne Batson, who retired after 13 years in the job.

“We are positioned to do things in this community that many other nonprofits don’t have the opportunity to do, which is meet an individual’s most basic need,” she says.

In her first year, Jones Nichols oversaw the distribution of about 15 million meals through 18 million pounds of donated and purchased food; the foodbank equates 1.2 pounds per meal. Everything that goes in and out of the foodbank’s doors is weighed.

Naturally, canned and other prepackaged items remain staples of donation drives IBQMAG.COM 37

IBQ | PROFILE

“We are positioned to do things in this community that many other nonprofits don’t have the opportunity to do, which is meet an individual’s most basic need.”

– Ruth Jones Nichols

Scott Richards, above, is the product sourcing manager for the Foodbank of Southeastern Virginia and the Eastern Shore.

38 IBQ JUNE 2017

and the foodbank’s distribution channels. Those channels include the onsite marketplace, more than 30 mobile pantry sites, children’s after-school and weekend backpack programs, and soup kitchens and shelters run by nearly 300 community partnerships.

People may also come through the foodbank on Friday mornings from 9 to 11.

Mindful of rising public-health issues such as diabetes and obesity, the foodbank created what Jones Nichols calls an overarching “foods to encourage” initiative to promote healthy, active lifestyles.

The U.S. Department of Agriculture has adopted a similar strategy, focusing on appreciably less sodium, trans-fat and sugar inside the cans of soup and boxes of pasta and cereal it supplies to the foodbank.

It also means, for example, that Suffolk, which has one of the nation’s high-

est per-capita rates of diabetes, is visited by a mobile pantry that doesn’t carry bread or pastries.

“If people show up in our line, they’re making a very conscious decision to say, ‘I need help,’’’ Jones Nichols says. “We don’t want to help them in a way that would further disadvantage them.”

About $25 million worth of food was donated to the foodbank last year through community drives, grocery stores and other manufacturers and retailers. That represents the bulk of the foodbank’s $31 million organizational budget. The remaining $6 million goes toward food purchases, salaries and other operational expenses.

But life can get in the way of healthy food initiatives at any cost, Jones Nichols notes. For example, she says, it makes little sense to give someone butternut squash

or rutabagas if they don’t have the time, equipment or knowledge to prepare them.

People will go for convenience in those cases, she says, which is why having healthier canned and boxed options available is so important.

The foodbank operates in Norfolk out of a massive 75,000-square-foot building on Tidewater Drive that includes refrigerated and freezer warehouses. Stacked pallets and cases of boxes, cans and packages, including meat, earmarked for community programs wait to be dispersed.

Jones Nichols’ 58 full-time staff members are supported by 6,000 volunteers who sort, bundle and distribute the food in the community and for the onsite marketplace.

Registered partner agencies of the foodbank may send three people into

the marketplace once a week for 30 minutes to fill their carts. Items there carry a nominal fee ranging from 12 to 18 cents per pound, although produce and bread are free.

Marketplace bins can become relatively bare, though. Food drives spike around holidays but often dip thereafter, Jones Nichols says.

“Sometimes I think people just forget that folks need food every day of the year,” she says.

Rev. Lewis Warren of Norfolk’s Samaritans Outreach Ministry harvested enough from the marketplace one recent Thursday morning to distribute to two dozen families that afternoon.

“You call and say ‘I have no food, I’ve got five children.’ I say, ‘Well, meet me at the food bank,’ ’’ Warren says. “We have to help feed the fold.”

A few minutes later, Kelly Viko, program director for the USO of Hampton Roads and Central Virginia, called Jones Nichols over to introduce herself.

“I want to say thank you,” Viko told Jones Nichols. “Your volunteers and the way you run this place is spot on. We couldn’t live without it.”

Viko was concerned to find slimmer pickings on this trip around the marketplace. Still, through lean and flush cycles, the foodbank distributed about five million pounds of produce last year.

It provides cooking instructions as well, and even holds periodic demonstrations.

“We know that getting people food is only part of the solution, that a lot of it is education, too,” Jones Nichols says. “You can do a lot with one sweet potato.” Q

IBQMAG.COM 39

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IBQ | NETWORKING

The Case for Networking E V ERYO NE IS IN TH E BR I D GE- BU IL D IN G BUSINE SS

by Nora Firestone illustrated by Wes Watson

42 IBQ JUNE 2017

In this time-centric age of virtual events and e-collaboration, business professionals may consider it unproductive to push away from the desk for human face time. Yet experienced career people say live networking, done right, kindles success. Working hard isnâ&#x20AC;&#x2122;t enough, they warn. If time is money, you should spend it, and invest it, wisely. And no investment performs better than that in interpersonal relationships.

“Think of this as building your network, not of walking in and seeing dollar signs over people’s heads.”

– Laura Henderson

IBQ | NETWORKING

IF YOU CAN’T JOIN ’EM, LEAD ’EM Laura Henderson of Norfolk gets it.

When she launched her own marketing company in 2014, she sought to join a dynamic business networking group.

Her goal was to connect with people she wanted to do business with and could confidently recommend to others, but that was no simple task.

“I knew face-to-face was really the way that I needed to build my business,” she said, “but I couldn’t find anything that I thought was a quality networking group.”

Frustrated, Henderson began hosting small events with her own clients at their locations, affording them extra exposure and shared opportunities to establish the kind of rewarding introductions and relationships she desired.

The 10-person membership quickly tripled, and Henderson listened as others coveted a networking group that was different, less stringent and more warm, welcoming and fun than what they had been finding, she recalled. She modeled the growing BizConnect Hampton Roads accordingly; now it’s one of a myriad of business networking organizations in the region, each with its own magic.

First and foremost, Henderson strives to be welcoming. But she’s up-front about group expectations and urges prospective members to “think of this as building your network, not of walking in and seeing dollar signs over people’s heads,” she said. It’s not a business-card-collection game, a referrals contest or a sales frenzy, and no ultimate exchange of business is unearned.

“I think I’ve been able to curate a group of people who really are of like mind,” Henderson said of her now 300-member guild. “They really are there for the purpose of building the relationships that are going to take them much 44 IBQ JUNE 2017

farther” than a never-ending stream of sales pitches would in personal-professional growth terms.

HOW IT WORKS Joel Perkins, director of membership for the Hampton Roads Chamber of Commerce, sees networking as a way to converse, build rapport, learn about one another and discover new associates and support systems. Ultimately, it’s about connectivity, he said. “At the end of the day, people do business with people they know, like and trust.”

The structures, associates and dynamics vary from group to group. People new to networking should attend as many events as they can and eventually become more selective about quality and value and be strategic about where to spend their time, say Reuben Mendez, vice president of human resources and community development at 360 IT Partners, and Chandler Turner, user experience and brand position consultant at Laris Media.

“Networking bridges gaps,” Mendez said. “There’s a value chain in every circle in business. There are levels of engagement and levels of spheres of influence.

The value of a sphere of influence impacts how we network.” An optimal experience requires understanding this ecology and how networking provides exposure to buyers, sellers and other influential people within its circles, Mendez said.

This especially applies to opening doors to top echelons of management, the real decision-makers, Turner said.

Don’t discount the work involved; networking can be fun but it’s also a job, he added.

While all organizations can benefit from regular networking, early-stage companies gain critical footing when they participate. Perkins witnesses this at

chamber events such as monthly Coffee & Connections, which gather chamber members at different member locations of all types – from banks and eateries to gyms and design centers – for early-morning mingling. Starting the workday with good food and enterprising colleagues powers people up, Perkins said.

“It’s a great time to come out, grab a cup of coffee, meet some folks and then get on with your day,” he said.

NICHE-WORKING Not all business networking needs to be broad in scope. Niche networking among people from a common industry, cause or other mutual association “connects you with resources,” said Elizabeth Severs, media-relations manager for the Hampton Convention & Visitor Bureau.

She cited the bureau’s monthly Hospitality Huddle, made up of associates from the hospitality industry, which includes hotels, restaurants, entertainment venues, attractions and more.

“Once you meet others in [your] field, they can provide you with vendor recommendations, hiring sources and advice for doing business in your area,” Severs said. “It’s also a great way to learn how to talk up your business and to hone your public speaking in general.”

The Hampton Roads Chamber facilitates multiple niche groups: • Thrive connects area business professionals younger than 40.

• Chamber Sales Roundtable gathers sales pros monthly for networking, lunch and trainers who shower attendees with tips and trend insights.

• HRC’s monthly Senior Advocate Social connects senior-care associates.

The invitation extends to the individuals served by their industry.

WHAT’S IN A VENUE? Perkins said he looks for open, airy spaces, ease of accessibility, parking and good flow throughout a facility. But really it’s less about the venue and more about the people, he said. “What’s important is the caliber of networking that happens,” he said.

BizConnect meets weekly at member locations and monthly for larger events at venues such as The Main and Slover Library in Norfolk and Topgolf in Virginia Beach. Henderson, its founder, seeks uniqueness and sometimes that involves an activity, such as indoor skydiving at iFly Virginia Beach or zip-lining in The Adventure Park at Virginia Aquarium.

For her weekly networking she prefers mornings with coffee over evenings with alcohol, which she says can impair professional judgment and diminish appropriate inhibitions.

The bottom line is relationships. Take time to get to know people first, and business may result from an authentic affinity, Perkins said. Nurturing relationships includes making connections that don’t directly benefit you.

Get your money’s worth, Henderson said. If you invest money to join a group, commit to participating.

And always carry your business cards. Q

Photo by Eric Lusher

Accommodating Venues HILTON NORFOLK THE MAIN: Designed with businesspeople in mind, this brand-new $160 million destination boasts 60,000 square feet of state-ofthe-art conference space, five private dining rooms, a whopping 18,382-squarefoot ballroom and three restaurants, including a 10,000-square-foot rooftop beer garden. Seating galore, plenty of natural light and clusters of comfortable think-tank settings promote conversation, connectivity and the exchange of ideas among businesspeople. Meeting space reservations are the norm, but the venue will do its best to accommodate impromptu networking events when possible.

VIRGINIA AIR & SPACE CENTER, HAMPTON: Home to the Apollo 12 Command Module and other historic aircraft, this unique, 110,000-squarefoot venue features interactive aviation exhibits, a hands-on space exploration gallery, an IMAX theater, the Aerospace Library, plenty of conference space and more. With its proximity to the Hampton Roads Bridge Tunnel, the venue easily serves networkers from the Southside and Peninsula. Visit www.vasc.org/ ESCAPE ROOM, HAMPTON AND VIRGINIA BEACH: Into mystery -solving, alien abductions and narrow escapes? Charge the brain and the team spirit at once with small-group, time-pressured, interactive problem-solving unlike anything you can get around the office water cooler. Check it out at www. escaperoomvirginia.com/ TOWN POINT CLUB, NORFOLK: Join Network After Work or any number of business groups that host events at this downtown, waterside mainstay.

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IBQMAG.COM 45

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IBQ | LET’S DO LUNCH

Cobalt Grille AN OASIS FOR YOUR TASTE BUDS

by Judy Cowling photos by Eric Lusher 48 IBQ JUNE 2017

Even on a white-hot summer day, when the asphalt can melt the soles of your shoes, you can escape the heat for a midday feast in the cool oasis of Cobalt Grille.

Brick and concrete, etched glass, pops of spicy orange and deep blue give Cobalt a classy feel without a smidge of pretension.

And like a good friend, you can count on Cobalt to make you look good when you are planning a special lunch, be it a business meeting, a date or a celebration.

This is not a dine-and-dash destination. One simply shouldn’t rush through the tomato basil soup with smoked Gouda cheese and crunchy croutons, the calamari dusted in Old Bay seasoned flour with a sweet chili sauce or the Prince Ed-

ward Island mussels in a creamy Gorgonzola sauce with leeks, shallots and grilled bread. An order of the panko-crusted portabella fries served with chipotle ranch dipping sauce is meant to be shared as an appetizer, but why? This makes the perfect light meal for one.

Whether you are watching your waistline or just prefer to eat light so you can go back to work without doing a head plant on your keyboard, Cobalt offers plenty of salad options. Port and rosemary poached pear on California baby spinach with tomatoes, almonds, crumbled Gorgonzola and honey whole-grain mustard vinaigrette might suit you. Or perhaps you have a taste for grilled sesame marinated asparagus over mesclun greens with red grape tomatoes, lump crab and a miso vinaigrette. A chop salad with applewood-smoked bacon, pistachios and buttermilk ranch or a Cajun-spiced roasted chicken breast over romaine are also possibilities.

But wait, there’s plenty more. How about a char-grilled chicken breast, applewood- smoked B.L.T. wrap; English-style fish and chips with fries, tartar sauce and malt vinegar; or a sesame seared yellow fin tuna stir fry over pad thai noodles?

Blackened roasted salmon Dibona over Mediterranean seasonal mixed vegetables with capers and Kalamata olives will satisfy your omega-3 needs, while the creamy parmesan risotto with wild mushrooms,

scallions, grilled shrimp and shaved pecorino romano is a big bowl of comfort.

Can you chance a bit of burger juice on your nice threads? Try the sauteed wild mushrooms, shallot confit and brie burger, one with caramelized onions and blue cheese or one with portabella mushrooms and cheddar. There’s even a fried green tomato with applewood-smoked bacon and cheddar jack cheese version.

All burgers are 100 percent Angus beef.

For those who crave a meatless burger, black beans, mirepoix vegetables and whole-grain gluten-free quinoa with tomato jam packs the protein without the guilt.

A glass of vino with that? In addition to the large sommelier-selected wine menu, there’s always a $6 glass of red and white to enhance your meal and your mood.

Save a few calories for dessert and treat yourself to the deep-fried Oreos, vanilla bean crème brulee or the white chocolate bread pudding with raisins and cranberries served warm with caramel sauce.

Classically trained in French cooking, chef and owner Alvin Williams was born in Leeds, England, and worked at The May Fair Hotel and Grosvenor House Hotel, Park Lane while in London. When he opened Cobalt 17 years ago, Williams realized the importance of serving lunch to entice the same crowd to follow him from his previous gig at Le Chambord and build his business. It worked, and those customers have remained loyal over the years.

There’s a chef’s table in the back with eight to 10 front-row seats to the kitchen action. In addition to the regular lunch menu, there are always two salad and three fish or meat entrée specials. This gives sous chef Ja’Qua Ervin and junior sous Desmond Meade a chance to stretch their culinary chops.

Want to reserve a cozy booth for your lunch party? No problem. The large booth seats six, the smaller ones seat four.

Cobalt recently added a private dining

room that seats 22 to 24 people outfitted with a smart television ready to be hooked up to your presentation materials.

Williams and his wife, Carrie, have joined the ranks of backyard gardeners with the help of her father who has a hydroponic farm in Buffalo, New York.

With six large raised beds and a drip irrigation system, one can expect more seasonal organic veggies on the menu from here forward.

Lunch is served 11 a.m. to 4 p.m.

Mondays through Saturdays, with dinner hours 4 to 10 p.m. Mondays to Thursdays and until 10:30 p.m. on Fridays and Saturdays. Q Cobalt Grille 1624 Laskin Road | Suite 762 | Virginia Beach (757) 333-3334 | cobaltgrille.com

IBQMAG.COM 49

IBQ | MENTORS

W.M. (Bill) Jordan L E AV IN G A LE G AC Y OF IN T EGR I T Y AN D FA IRNE SS

Photo of W.M. Jordan provided by John Lawson

by John Lawson

50 IBQ JUNE 2017

My dad and W. M. (Bill) Jordan began their partnership in 1958. They had a very simple business model: separate, but clear responsibilities and mutual trust.

My dad was in charge of the job sites. Bill

ran the office.

Bill was the perfect blend of construction expertise, street smarts, people skills and work ethic. When he put an estimate together on a big, complicated project, he knew every detail and what it would cost.

On bid day he worked his magic to get the very best price from the subcontractors and suppliers by convincing them how important and needed they were to a successful project.

And almost every time I saw Bill finalize a deal with a customer or with a subcontractor, he would throw in one more concession that he didn’t have to do, just so the project would start off on a positive note. He never took the last dollar off the table. Times have changed over the past 40 years and our company has grown to multiple states and offices. We have so many projects that it’s impossible to celebrate each success.

One part of what Bill Jordan was still lives on at W. M. Jordan Company: his attitude. He instilled a culture of creativity, hard work, fairness, fun, kindness and above all else, respect. He retired in 1985 and died in 1991, but his influence continues to grow and expand with every new person that joins our company and commits to our culture and brand.

I miss him every day. Q John Lawson is president and CEO of the W.M. Jordan Company, one of the country’s top 400 contractors.

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