23

RESTAURANT ROUNDUP

BUSINESS OF LIFE

This is a sampling of stories from the Business Journal’s weekly Restaurant Roundup email. Subscribe at wilmingtonbiz.com. Brewery plans to expand to Wrightsville Beach

Flying Machine Brewing Co. co-founders Grant Steadman and David Sweigart have announced plans to expand their business by opening a second location at 530 Causeway Drive in Wrightsville Beach.

Steadman and Sweigart purchased Banks Channel Pub from Ashley Adams and Doug Barker on May 15. Neal DePersia and Chris Thorpe of DePersia & Associates LLC represented both parties in the sale.

Steadman and Sweigart opened their 17,000-square-foot taproom and production facility at 3130 Randall Parkway in November 2018.That location had been closed since midMarch, but reopened in a limited capacity this month.

“Obviously the virus has affected us, but we are optimistic about the future of our business, of our industry and the economy,” Steadman said. “We’re confident that at some point in the future we will be able to operate both businesses at full capacity.”

Flying Machine at Wrightsville Beach will have a kitchen and bar.

Downtown Wilmington eatery shutters

Stalk & Vine owner Zac Brown announced via social media recently that his bar and restaurant would be closing for good in the wake of COVID-19.

“Our 9 months of operations were riddled with a short first summer, Hurricane Dorian, the first slow winter, and then the COVID-19 pandemic,” Brown said in a Facebook post May 29. The fact of the matter is Stalk & Vine didn’t have enough time to develop the foundation needed to navigate that series of events, particularly this pandemic.

“Though timing wasn’t on our side this go around, I truly believe in the spirit of Stalk & Vine and I hope to be able to take another stab at it one day.”

Stalk & Vine shifted its service model to allow for carry-out for about two weeks in March, but its Riverwalk location made this difficult. Brown made the decision to close temporarily March 30.

Brown said he worked diligently over the next several weeks to try to secure emergency financial assistance, but was unable to qualify because he had been open for less than a year.

“It was pretty clear that the playing field is not level for new businesses,” Brown said. Brown said he considered changing the concept, and taking on investors. But at a certain point, he said, it became obvious that the budget was just too tight. “If I had a well of money this wouldn’t be an issue, but I have to consider my future both personally and professionally,” Brown said. Whiskey Trail set to open second location

Chris Levesque, owner of Whiskey Trail, has announced plans for the opening of a second location this summer.

Whiskey Trail Midtown is expected to open at 3525 Lancelot Lane, in the building that formerly housed Dig & Dive. The volleyball courts will no longer be a part of the complex.

Levesque, who worked as an executive chef at the Bridge Tender, Fish House and Main Street Grill at Mayfaire Town Center, as well as general manager of Front Street Brewery prior to opening Whiskey Trail five years ago, said the menu at the new location will be the same.

“We’re known for our burgers and wings and the coldest beer around,” Levesque said. Oyster bar begins serving at center on Market Street

Robert Pickens, owner of Kornerstone Bistro, has opened a second restaurant, Tidewater Oyster Bar, in Porters Neck Center at 8211 Market St. The restaurant held a soft opening at the end of May, and was open that week for dinner, with plans to open for lunch shortly.

Located in the former K-Bueno Norte space just across Market Street from Kornerstone, Tidewater Oyster Bar features North Carolina seafood with a nod to the Cajun and Creole cuisines of Louisiana.

Guests will find locally farmed oysters in classic preparations such as Oysters Rockefeller and Oysters Bienville, po-boys, steamed and fried seafood platters, shrimp creole and seafood gumbo.

Tidewater is also offering steam pots to go. -Jessica Maurer

SPECIAL FOCUS: TAKING CARE OF BUSINESS BUSINESS OF LIFE

Using UV light to fight germs

BY CECE NUNN

As cases of the novel coronavirus began to grow in the U.S. starting in March, David Greenough remembered his days in the Air Force, when he found out ultraviolet light was used to make sure missile guidance systems weren’t contaminated by bacteria or other microscopic residue.

Those memories helped influence the start of the Wilmington resident’s company, USUVClean, co-founded by Stephen Bowen. Greenough’s wife, Melanie, is the firm’s CEO.

“COVID-19 was going around and it was getting bigger and bigger, and I was like, ‘I wonder if there’s another way to clean ... to sterilize a place besides using chemicals,” David Greenough said.

That’s when his Air Force memories kicked in. Now, David Greenough and Bowen are using custom-made lamps that emit UVC light for clients who want another tool to try to get rid of germs. It’s a type of ultraviolet light that comes from the sun but doesn’t reach Earth because of the ozone layer, explained Bowen.

UVC has been used as a sterilization tool in hospitals, including at Duke University.

According to a Duke Health article on the topic in 2017, a large randomized trial led by Duke Health found that the use of UVC machines could cut transmission of four major superbugs by a cumulative 30%.

“The finding is specific to patients who stay overnight in a room where someone with a known positive culture or infection of a drug-resistant organism had previously been treated,” the article stated.

And while the light hasn’t been definitively proven to kill the new coronavirus, studies have shown that it breaks down viruses, including other coronaviruses and bacterium like methicillin-resistant Staphylococcus aureus (MRSA).

A WebMD article in May examined the use of UV as a disinfectant in light of the coronavirus pandemic.

“The sanitizing effects of UV lights have been seen with other coronaviruses, including the one that causes severe acute respiratory syndrome (SARS). Studies have shown that it can be used against other coronaviruses,” the article stated. “One study found at least 15 minutes

PHOTO BY MICHAEL CLINE SPENCER Lighting the way: Stephen Bowen (from left) and David Greenough, co-founders of USUVClean, recently used their UVC process to treat G-Code Tactical Holsters in Burgaw.

of UVC exposure inactivated SARS, making it impossible for the virus to replicate.”

The article also emphasized the potential dangers to humans, including cancer and cornea damage.

People should not get near the light, Bowen and David Greenough said. The World Health Organization says UV lamps should not be used to disinfect hands or other skin areas because UV radiation can cause skin irritation and damage eyes.

“Cleaning your hands with alcohol-based hand rub or washing your hands with soap and water are the most effective ways to remove the virus,” the WHO states on its website.

But Bowen and David Greenough can disinfect surfaces up to 8,500 square feet an hour, they said, and they have found a market for their services, winning a contract with the state of South Carolina to use their UV treatment on modes of transportation and buildings. They’ll also be training people in need of employment in South Carolina on how to use the technology.

In the Wilmington area, a recent job for USUVClean included treating 60,000 square feet for G-Code Tactical Holsters, a company that makes holsters and other weapons-related accessories in Burgaw.

Bowen and David Greenough both work for the New Hanover County Sheriff’s Office, where David Greenough is a full-time employee in the public relations division, and Bowen is a part-time sheriff’s deputy.

“This is a side gig now,” Bowen said, “but it seems like as more and more time passes, it’s starting to become full time.”

Bowen, whose other job is working in the film industry, and David Greenough have also come up with a way to check the effectiveness of their UV lamp system. They use a camera and monitor to see whether the light has saturated a space.

Bowen and David Greenough each have relatives who have suffered from staph infections.

“This is kind of like a personal thing for us,” David Greenough said.

The state of South Carolina and other organizations and companies aren’t the only places using UV technology to guard against viruses.

In Southport, Frying Pan restaurant installed technology from a company called Air Knight in the eatery’s HVAC system’s air handlers.

“With the coronavirus and other stuff, we just want to make sure people feel as safe as they possibly can,” said Craig Blanks, chef at Frying Pan. “It was kind of a no-brainer to us once we found out what it does and did the research on it.”

The idea came to the Frying Pan via Scott McCaffrey of Fire Mechanical.

“Scott takes care of about everything in this building,” Blanks said, referring to the Frying Pan, 319 W. Bay St. “He brought the system to us right when the coronavirus started getting in the U.S.”

The restaurant is open now, but while it was closed after Gov. Roy Cooper issued an executive order that closed restaurants, McCaffrey installed the system.

“We think it’s going to be the new norm for any commercial building, to put this in,” Blanks said.

Meanwhile, David Greenough and Bowen recently used their UV tool to treat a church in Wallace.

“We want to do as much as we can,” David Greenough said, “so we can get the community back to normal.”

When you’re expanding your business, make each moment matter. — PNC can help.

We’re making business banking easier.

At PNC, we understand that expanding your business for the fi rst time can be overwhelming. That’s why we’ll work closely with you to understand your unique needs and offer customized lending solutions that will help make your life easier. So, whether you’re looking to expand your offi ce to meet increased demand or purchase a piece of state-of-the-art equipment, we’ll be there to help your business enter its next phase of growth.

Learn more at pnc.com/momentsmatter

All loans, lines of credit and PNC Bank credit cards are subject to credit approval. Requires automatic deduction from a PNC business checking account. Bank deposit, treasury management and lending products and services are provided by PNC Bank, National Association, a wholly owned subsidiary of PNC and Member FDIC. PNC Bank is a registered mark of The PNC Financial Services Group, Inc.

©2020 The PNC Financial Services Group, Inc. All rights reserved.