The newly constructed Subway Restaurant on Marysvilles east side will open Nov. 7 at 1199 11th Terrace.

Construction of the building along U.S. Highway 36 is basically complete, and equipment is scheduled to arrive on Friday, a store official said. Equipment is expected to take five to six days to install.

Workers are hanging wall coverings, doing touch-up work on the paint and completing indoor electrical work this week. Parking lot lights were installed Tuesday.

Striping on the parking lot and pouring of the 11th Street extension will be done Friday.

Owner of the Subway is Rottinghaus Co., Lacrosse, Wis., which owned the Subway site in the Short Stop convenience store in Marysville that closed in 2013.

Rottinghaus has 400 restaurants in six states.

Marysvilles new 1,470-square-foot brick building features bright yellow awnings and indoor seating for 48. There are 26 parking spaces and two parking spaces for the handicapped.

The new restaurant features a drive-through window, which is new in the Subway franchise design.

A 40-foot-tall, 6x20-foot road sign will be installed next week, Opsal said.

Entrance to the building is on the east side off 11th Terrace.

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New Subway to open

Editor's note: This is the second installment in a series tracking Jeremiah Langhorne, former chef de cuisine at the modernist, farm-to-tableMcCrady's in Charleston, S.C., as he opens his debut restaurant in Washington. You can read the first installment here.

While he was still leading the kitchen at McCrady's, Jeremiah Langhorne would make occasional trips to the District to scout locations for his debut restaurant, one of the most highly anticipated since a certain Luxury space on Capitol Hill. It didn't take long for Langhorne to find his spot.

Alex Zink, left, and Jeremiah Langhorne, got their wish: a space in Blagden Alley for their debut restaurant. (Tim Carman/The Washington Post)

Within a couple visits, the chef had zeroed in on Blagden Alley, the historic neighborhood that once mixed architectural styles and social classes back in the 19th century. There was just one problem: No one in the area had a property to lease Langhorne. Instead, real estate brokers paraded him up and down the trendiest commercial corridors in Washington.

Every other area that we checked, it just didnt feel right. People were like, Oh, you guys should go down to H Street!" Langhorne recalls. "We went down to H Street and looked around, but it was like, its not what we want.

The more Langhorne and his business partner, Alex Zink, scouted locations, the more they realized how perfect Blagden was for their restaurant, a project dedicated to building a cuisine out of the flora and fauna of the Mid-Atlantic. The restaurant, like the alley, had a foothold in the past and an eye on the future.

Whether by fate or by obstinacy, the partners got their wish: On Oct. 14, Langhorne and Zink officially sealed a deal with Douglas Development to lease a Blagden Alley space behind a trio of rowhouses on Ninth Street NW. Actually, their space is still an Erector set of steel beams, located on a patch of dirt where an old brick structure once sat. Douglas is expected to complete construction and turn over an empty shell to the first-time restaurateurs by the end of November, and Langhorne hopes to open his 70-seat restaurant by late spring. He plans to call the place the Dabney.

Langhorne can effortlessly break down his reasons for holding out for Blagden, as if he were solving an algebra problem.

First of all, being on the alley is kind of paramount. Its one of the last, I feel like, historic places in the city, especially around this side of the city," he says. "No. 2 was the outdoor space. We really need to have some sort of a garden area; its kind of essential to our philosophy. And having everything on one level floor was also another huge thing for us. Just for me, its kind of the aesthetic and the feel that you get when you walk back in the alley."

The Dabney will incorporate a main bar, an outdoor courtyard, a semi-private dining space and an open kitchen with a giant wood-burning hearth. (Tim Carman/The Washington Post)

Go here to see the original:
Meet Jeremiah Langhorne: The chef finds a home for the Dabney in Blagden Alley

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Ganache Ptisseriehas openedtheir seating area beside the bakery where you can sit down and enjoy their traditional french pasties.

http://www.ganacheyaletown.com

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Restaurantconstruction.ca - Restaurant Design / Build ...

BUTLER TWP. The township supervisors took action that could lead to the reconstruction of Damentis Restaurant, formerly located along state Route 309. The restaurant was destroyed by fire during the winter of 2014.

Acting on a recommendation by the townships engineering firm, RJD Engineering Inc. of Hazleton, the supervisors Tuesday night gave approval to a resolution stipulating a lot consolidation at the site, consolidating two parcels bounded by South Main Road to the west and North Hunter Highway to the east into one.

Solicitor Don Karpowich said the matter is considered a step in the process of Kevin and Helen McDonald, restaurant owners, to under take a building project.

Neither Kevin nor Helen McDonald were available for comment.

Reach the Times Leader newsroom at 570 829-7242 or on Twitter @TLnews.

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Resolution is step toward construction project at site of Damentis Restaurant

By Mengqi Jiang | Published 10/14/14 12:45am

A restaurant specializing in the classic comfort food pairing of grilled cheese sandwiches and tomato soup will soon be coming to downtown Carrboro.

Tom+Chee, which originated in Cincinnati, is set to make Carrboro its first restaurant location in North Carolina. Trew Quackenbush, co-founder of the restaurant chain, said it will likely open in early 2015.

Executives at Tom+Chee decided early this year to make Carrboro one of the companys next locations for expansion, said Laurie Paolicelli, director of the Chapel Hill and Orange County Visitors Bureau.

The Carrboro location will be one of 13 new restaurants the chain plans to open nationally in spring 2015, she said.

Quackenbush said that the restaurant is currently under construction at Carrboros 370 E. Main St.

Tom+Chee already has other locations near universities, including the University of Louisville and Michigan State University, he said.

Quackenbush said he thinks being close to universities attracts more business to the restaurant.

Because there is a college, many people from outside of the state or other places in the state are going to come there and see that college and see Tom+Chee, he said. There are several college towns lined up.

Tom+Chee will also open restaurants near Ohio State University and the University of Michigan around the same time it launches its Carrboro location, Quackenbush said.

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Grilled cheese chain Tom Chee set to open in Carrboro

Three businessmen give their views on Budget 2015.

Bar and restaurant director

Corporation Tax Our businesses, especially the restaurants, are heavily dependent on corporate business, a lot of which comes from the large multinationals. While I felt it was unlikely to change in this budget, it was good to see no change was even hinted at, especially in light of international pressure. Cork people still talk about the effect on the city when Fords and Dunlops closed I feel anything that jeopardised the likes of Apple or the pharmaceutical industries would be equally disastrous for the area.

Vat Rate We have been fortunate to be in a sector where affirmative action by the Government in dropping the Vat rate to 9% on food sales has resulted in a growth in business. In Electric, for example, we saw food sales rise by 30% this year which has had a knock-on effect on our suppliers. Our main food suppliers are quality local butchers, dairy businesses, and local vegetable suppliers who have all been able to weather the recession. Wage rates in Electric and the restaurant industry generally have gone up over the last year and we have been fortunate as we never had to put staff on shortened hours or reduced their rates. The reduction in Vat enabled us to commit to pay above minimum wage to all permanent employees.

The bar trade stands in stark contrast to this and with previous increases in Vat and excise duty our bar trade has not grown at all this year, and many of our colleagues have seen their trade contract.

The 9% Vat also applies to hotels and has helped Cork hotels remain competitive with other destinations. Cork is thriving as a tourist destination and this is in no small part due to this.

Income Tax/USC We are dependent on the disposable income in our customers pockets. While I was disappointed not to see more significant tax cuts and reliefs, it is a step in the right direction. People need stability before confidence returns and spending increases in that regards this budget has delivered.

Green shoots are beginning to turn into tangible positives like jobs and wage increases. Confidence is returning and while people are still cautious, they are willing to spend on a quality offering. We expanded into Dublin this year and would not have done so unless we felt that the economy was on an upward curve. I hope we are right!

CEO, BAM

Its encouraging that after several years of austerity budgets we seem to be turning a corner in terms of the measures introduced in Budget 2015.

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Budget a step in the right direction

Published: Sunday, October 12, 2014 at 2:13 a.m. Last Modified: Sunday, October 12, 2014 at 2:13 a.m.

"Nobody is a stranger to me," said Beeman, 32, director of business development for Winter Haven's Tucker Construction. "You can be a child or a president of an organization you matter to me. I treat everybody the same."

After graduating from Florida Southern College with a bachelor's degree in communications in 2006, Beeman parlayed a summer internship with Central Florida Sports Marketing and Tourism into positions with the Central Florida Development Council, and the Haines City Economic Development Council.

Today she's the face of Tucker Construction, a 54-year-old company extending beyond Polk County. She's responsible for bringing new business to the company, working with clients on projects, and developing marketing materials.

ECONOMIC DEVELOPMENT LESSONS

Beeman, a Winter Haven native, learned the importance of networking during her short stint as temporary project manager intern at Central Florida Sports Marketing and Tourism.

After a year with the CFDC as a marketing representative, Beeman joined the HCEDC as deputy director in 2007, focusing on recruiting companies to the Haines City area. Four years later, she became the organization's president, a position she held until May 2012. She was involved in bringing such companies as Cellynne Paper Manufacturer and the international grocery store Aldi to Haines City.

Her mantra is teamwork.

"No project is done alone," she said. "You always work with numerous organizations the city, county, chambers of commerce. Everyone works together to bring that business here."

Since 2006, she's been affiliated with more than 20 business and community organizations, often sitting on the board of directors. Katie Worthington, CEO of the Greater Winter Haven Chamber of Commerce, said Beeman is an effective leader.

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Allison Beeman's Focus on Building Relationships Serves Her Well

MONTEREY >> Construction is set to begin in the conversion of a once problem-riddled nightclub into 22 luxury apartments in downtown Monterey.

In 2013, the City Council approved the conversion of the second- and third-floors of the Paseo Del Alvarado Building at Alvarado Street and Del Monte Boulevard to 22 apartments.

The building, which houses Cibo Ristorante, Taco Bell, and other businesses on the ground floor, has been home to upper-story offices and nightclubs since it was built in the 1970s as part of the city's first urban renewal push.

The building's upper floors previously housed the Hippodrome nightclub, which was shut down by state alcohol control officials after fights and reports of public drunkenness.

The apartment conversion was embraced by police, downtown business groups and the public when the council approved the change.

The combination of retail and residential uses in the building fits with the city general plan encouraging such mixes. It also dovetails with city plans to revitalize downtown by encouraging more people to live in the city center, Chip Rerig, planning chief for Monterey, said at the time.

Cibo Ristorante issued a press release Thursday saying construction will span 10 months. Part of the makeover by Paseo de Alvarado Partners and San Jose Construction will include adding outdoor seating to the restaurant.

The new apartments will be soundproofed so the restaurant's music won't disturb tenants, the statement said.

Businesses will likely remain open throughout the construction, and Cibo's statement said there will be no construction noise during the restaurant's business hours of 4 p.m. to 1:30 a.m.

The statement said the renovations were a "multi-million dollar" project that includes a "full exterior face-lift."

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Construction starting on 22 new luxury apartments in Monterey

MEMPHIS, TN (WMC) - It was down to Boston versus Memphis.

Marialys Gonzalez and Pedro Pena ran their Cuban restaurant for two decades in Puerto Rico until they decided it was time to move it to the mainland.

"We had friends in both cities, but it was the weather that brought us to Memphis (in May 2013)," Pena said.

A year and a half later, their restaurant, Havana's Pilon Authentic Cuban Cuisine, 143 Madison Ave., is our High Score of the Week with a near-perfect 99 on its Sept. 26 health inspection.

"She's very jealous with the kitchen," Pena said. "She only allows me to wash dishes, French fries ... she only allows me to do that!"

"It's called 'shredded clothes.' That's what it translates to," said customer Ian Read of Byhalia, MS. The Ropa Vieja is shredded beef with olives, carrots, brown rice and black beans -- with a flavorful Cuban marinade. "They have a marinade called 'mojo,' and it's garlic and olive oil ... it really adds flavor to it."

Add a side of yucca (think sweet and smooth potato with onions and garlic) and the strongest, tastiest coffee this side of Havana, and you have a Cuban's favorite Memphis Cuban restaurant.

WHAT ANDY LIKES: Cuban Cafe (coffee), Ropa Vieja, Cuban Sandwich, Fried Marinated Red Snapper, Guava & Cheese Empanada

OTHER SCORES OF THE WEEK:

T.G.'s, 3870 Macon Rd., Gaisman Park/East Memphis, 98 on Oct. 1

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Andy's Restaurant Scorecard: Havana's Pilon, plus scores

Attracting $2.5 billion of foreign investment during the first half of this year alone, Cambodias construction sector has been repeatedly flagged as the next growth engine for the Kingdoms economy.

However the boom has fuelled fears of a construction bubble and investment volatility. Thierry Loustau is the managing director of construction firm LBL International. With 250 projects completed over the past 22 years, Loustau is well aware of the challenges facing the sector.

Is construction Cambodias next big engine for growth? It is definitely true. We have seen, after 22 years, all the ups and downs that have happened in this country. Over the past five or six years, however, construction has really boomed and I do not see any reason that it wont continue for at least a couple more years. Mainly, this growth is clearly seen in Phnom Penh. This city is growing in a vertical way, and I cannot decide whether this is good or not, but it is certainly the trend.

What then is your ideal vision for Phnom Penh? I guess it would be to keep the historical parts of Phnom Penh I really think it is a jewel of Asia. Equally, I think the infrastructure has not yet been done to support this kind of high-rise development. I would prefer that the historical parts stay the way they are and new developments, instead, sit just outside of the central area.

In Bangkok, for example, the financial district has been built outside of the historical parts of the city. And that was really pushed forward by the citys development of infrastructure and public transport. I think that would be a nice solution for Phnom Penh instead of this congested historical centre.

Do you fear a bubble is looming for Cambodias construction industry? I dont foresee any bubble. What Phnom Penh is seeing is a normal trend for any Asian city and we are so, so late to start moving on construction that there will be room for more development for a while to come. We have talked about this bubble for a very long time years even. I remember several years ago when many people were building Chinese-style townhouses everywhere, people were saying, Oh this will cause a bubble. Who will be living in all these places? But today we discover everything is full.

Today, yes, sure, we can see some projects are struggling as everything builds up. But I must say that if something is done well, it will do well. It is like the restaurant industry if it is a good restaurant, it will survive.

Where is all the money for this construction coming from? In the beginning we were working mainly with foreign investors. After 1998-2000 there were a lot more local developers. But today, I would say conservatively that we work with an equal share of both local and foreign developers. The majority of foreign developers are regional players of course, we are in Southeast Asia so it is quite normal that most of the investment comes from China, Korea, Japan, Malaysia and Singapore.

It is important to have good, reliable companies coming in. Investors today, compared to six years ago, are big, publicly-listed and experienced firms like Oxley, Hong Kong Land or Parkson. These are serious people who are here for the long term.

Is there a shortage of skilled workers in construction? There are two elements to this discussion; the engineers and architects, and then the wider labour force. I must say that at the level of engineers and architects, I have never had a problem finding qualified staff here in Cambodia.

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Construction boom not a bubble