HomeMy WebLinkAboutLakeshore Advance, 2013-10-23, Page 15Wednesday, October 23, 2013 • Lakeshore Advance 15
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Chris Rurge-•,,
('u-Owue,
SPICCIALTY FOOD! & KITCH6NWARC
For more than four years Chris Burgess with husband Mike has cre-
ated a whole lot of Foxx1ies. Foodies concentrates on offering a wide
selection of the best products we can find, locally and otherwise if not
available locally. What makes them unique is their huge selection of
Gourmet foods and Giftware, the very best in the area, and their very
popular Gourmet Gift Baskets.
Their greatest challenge is parking issues, and lack of traffic in the
non -summer months. "We've found that we can be much more suc-
cessful when we work together with other businesses in Grand Bend by pooling resources to create
new events such as Christmas Comes Early, Thanksgiving Sidewalk Sale, Arts, Eats & Beats, etc.
Foodies use social media as a very important way to communicate with customers for new prod-
ucts, events, recipes. They stay current by improving their product mix so that it appeals to a wider
audience, including healthy, all natural and organic choices. Work/life balance was the reason we
carte to Grand Bend, so it's very important to us. Fall Hours are 'The - Sat loam - 5 p.m., Sundays
12 - 4. Open all year except January.
13 Main St. W., Grand Bend wwwfoodiesgrandbend.com 519-238-8087
Jane Goodwin
b
IDEIGN
nteriors
1 have always loved Interior Design! After raising three
daughters in Halifax NS, I returned to college. Upon completion
of a two year interior design program I started my own business.
We offered everything from Custom drapery, choosing finishes,
to general contracting.
I have always taken pride in my ability to listen to my clients, to
incorporate their tastes and how they function within their
space into a successful design. It is extremely rewarding when a
client tells me that I was able to capture what they had envisioned.
It has been a challenge moving from one Province to another and restart a business.
Althou?h leaving behind a great clientele and trades people has been difficult, it has been
rewarding to meet new people and professional trades people in the area.
Social Media has become a huge component in growing my business. It not only allows
me instant contact with a client, it also allows me the ability to show them products on line.
From space planning to looking for that unique piece to complete a room. You must stay
current in this profession. People are looking for somebody they can trust with their vision,
no matter how big or small. That their new interior space with satisfy all of their needs for
years to come. basharedbydesign@yahoo.ca 519-702-6564
Erryn Sheppard
Owner
r-iNt_
1 1 LAO
Erryn Shephard has been at the helm of F.I.N.E. A Restaurant for eight
years."We try to do the personal touch, go above and beyond," she says
adding, Like my Dad says... "it's the little things that make a
difference".
Her greatest challenge has been converting a small home to a busi-
ness and complying with all government rules and regulations.
lirryn's rule of thumb is, "generally, as had as things get, or as busy
as you may be, it will all work out and you will get through it as long
as you have good planning and always develop a Plan B." My secret
weapon is to surround myself with hard working, same minded people.
Stay Current...she says, l keep in touch with my colleagues and other chefs - here and in the
U.S.A." Try to stay seasonal always makes the hest sense. Keeping it fresh and keeping in mind
people only have so much to spend and we must keep our prices in line and affordable"
"The success of the business is #1 priority. Everything else tits around that. If the business fails
then I have lot all my employees down."
Closed in January. The rest of the year is seasonal. Summer Tltcsday to Sunday
42 Ontario ,St. 5., (.rand Bend wwwftnearestaurant.com 519-238-6224
.14010.1.
Merry Rags
Although fashion is only skin deep, one's sense of style is not says
Wendy Elliott, who has owned Merry Rags for 37 years. "1 always
encourage women to embrace the beauty that lies within -- you have to
like what you see in the mirror -- that's confidence and that's
appealing". "Never judging a book by its cover, and working within
the context of each particular customer and her needs is important".
The median age of her purchasing population is getting a little
younger -- so it is importiutt to stay current, "by supporting her best
selling suppliers and always buying several new collections that
represent emerging trends".
As far as balancing home and work, Wendy says "it isn't easy
owning a small business -- especially living in London -- but I work
out several times a week, make time for fatuity, and pack all the fun
1 can into the 4 months that 1 ant closed". Merry Rags is unique because it has been in operation
for 37 years. "You can't replace the knowledge that comes with that". But most importantly it is
the customer, and the personal service they receive. That is the essence of every small business -
personal service, personal service and more personal service.
Open 7 days a week March 1st to Nov. 15th. Mon. - Sat. 10-5, Sun 12-4
2 1/4 Mum S. of Grand Bend Email: merryrags@rogers.com 519-238-2818
1 R, % enols Elliott
• Owner
(1.1 Sue ('panniers
Tina Sandre loves that Midori is the lint and only Sushi Bar in the
arca. Tina creates simple, fun and delicious daily specials and incor-
porates local produce to the menu to contribute to local economy. She
strives to provide a unique and positive experience every time you
walk through the door. "For the past four years Midori has become
my life. l am very passionate about what I do," she says adding that it is
very important to be present in a day-to-day operation to assure quality
and build meaningful relationships with guests.
Tina's challenge ►vas to stove to the present locution to accommodate more guests, to stick to the
original business plan, and come to terms with the number of hours required in doubling the size
of her restaurant. Fier business discovery was the need to he consistant, persistent, to have quality
product. and to accentuate the positive. Social media is very very important to Midori's success.
Tina posts daily specials and photos of her food on their facebook page and that enables her to gain
feedback from customers. Midori is open weekends until Christmas holidays. Licenced - Open
seven days a week in spring and summer.
14 thin St. W. grand Bead www.midorigrandbend.com 519-238-5722
Tina Sandre
ll a.ner
/obeyi
This is the fourth winter for Sobcy's Kimberley Kennedy and Bob
Green. Kimberley says being a seasonal business has its own set of chal-
lenges, so learning how to transition front season to season has been a
great part of my growth. The business can move very quickly. Learn-
ing to deal with a crisis or sudden switch in plans has enabled me to
exercise and display quick thinking and rapid responding.
Kimberley says social media is important! "Everyone is doing it. It
plays a big role with how people interact with each other and it is
something that is not slowing down anytime soon."Kimberley says
it is their mission to bring better food for all. "We are educating our
customers that eating better and making healthy choices is something that we can all do."
Balancing life and work is an intrinsic part of being the hest 1 can be, she says. Kimberley says
the productive team co-operation is key. "Hands down our amazing managers and employees and
their authentic level of passion, engagement, loyalty and commitment that they bring to the
business each and everyday of the year." is their secret to success. Open May to Labour Day
6 a.m. - 12 a.m September to May 8 a.nt - 10 p.m. Closed only on Christmas day.
Kimberley Kennedy
Owner/Operator
(;rand Rend Sobeys
N1itin tit. I',., (;rlut(1 (Bend!
Phone: 519 238.8').1.4
Fax: 519-238-87S2