Gary Cerpovicz was caught completely off guard Tuesday morning when he went in to begin the food prep at his Quincy restaurant, Sweet Lorraine’s. He quickly discovered, much to his dismay, he lost a refrigeration unit and all of its contents, forcing him to close while he waits for a replacement. Gary said he hopes to be back in business sometime this week. Meanwhile, he apologizes for the inconvenience to his customers and to Bea and his staff, whom, he said, have been “just great and very understanding” through this whole unfortunate and untimely ordeal.
Cooking demonstrations and more
Cooking demonstrations. Free recipes. Samples to taste. Health talks. Billed as the Hometown Healthy Challenge, it runs Friday-Monday, Mar. 5-8, at Evergreen Market in Greenville. Friday from 11-3 p.m., Cheryl Flint will share the secrets of her ‘green smoothies.” Saturday from 9-noon, Eastern Plumas Health Care will offer blood pressure checks and chiropractic care while the Mountain Life Flight crew lands their helicopters at the market with personnel available to answer questions. Sunday it’s “A Taste of Soy” by Nina Harris MPH, R.D., from noon-3 p.m. She returns Monday to wrap things up with “Using Whole Foods” from 3-6 p.m.
Estate planning seminar
Graeagle attorney David Heaslett is offering a free seminar on wills and trusts at the Mohawk Community Resource Center Thursday, March 11, at 5:30 p.m. He said this is a general overview of estate planning with time for questions following the presentation. The Graeagle/Blairsden center is conveniently located at the corner of highways 89 & 70.
Quincy chamber luncheon
Cheeseburger Restaurant founders Laren Gartner and Edna Bayliff are the guest speakers at the Quincy Chamber of Commerce/Feather River College SIFE luncheon on St. Patrick’s Day, Wed. March 17. It will be at the Mineral Building at the fairgrounds beginning at 11:30 a.m. featuring — of course — corned beef and cabbage. There will also be a silent auction loaded with lots of great items with proceeds benefiting the fair parade.
Red onion closes for month
It’s still wintertime and that means it still the perfect time for many owner-operated businesses to take a little vacation time. So it is for Filip and Eva Laboda at the Red Onion Grill in Chester, next to Almanor Bowling Center. They have closed for March and will reopen in April.
Please note new phone number
Leah at Salon 70 on Highway 70 in Portola has a new phone number. Please clip and save: 832-9970.
Discounted pet dental work
In observation of National Dental Health Awareness Month, Dr. Gary Klement at American Valley Animal Hospital in East Quincy is discounting all animal dental procedures at his clinic through the March.
Sit-n-scrap inside valu-wise
Kim Burnett, owner of Valu-Wise Variety welcomes Marjorie Dillard and her unique business, Sit-n-Scrap, scrap booking, classes and supplies, to her Portola business. Last month, Michelle Thomas and her Anytime Graphics moved into Valu-Wise.
Chester business also expands
Digital garment printing, where no order is either too big or too small, is now available at The Lake Almanor Fly Fishing Company on Main Street in Chester. Owner Tom Maumoynier said his son Matt and daughter-in-law Maria will manage the new addition.
Everything is different now
Ran across this interesting perspective posted on Jan. 7, 2009, at tompeters.com that is certainly well worth sharing:
Don’t think of our current economic crisis as a recession. Instead, think of it as a recalibration.
Everything is different now. The world I am working in today is different from any world I have ever done business in. The world has been reset.
If you think of it as a recession, you may be temped to hunker down and wait for the economy to cycle back.
If you think of it as a recalibration, you will be motivated to focus on what you have to do differently, since everything is different now.
The way your business generates results is different now.
Your customers think differently, too.
Your customers care about different things, now.
Your customers act differently, now.
Your customers many actually be different people, now.
Customers aren’t disposable anymore; more than ever, you have to create sustainable customer relationships.
Everything is different now.