A COMO COMPANIES PUBLICATION THE FOOD & DRINK ISSUE DECEMBER 2023
FOOD DRINK D
& THE
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BOURBON OLD FASHIONED Six-Mile Ordinary celebrates the opening of its tasting room with sophisticated drinkable delights.
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Elizabeth Sundvold, APRN, FNP Cosmetic Nurse Practitioner Surgery Associates Clinic 573-882-2277 | 1000 West Nifong, Building 2, Suite 200
We help orphaned, abandoned, injured and sick wildlife, specializing in neonate mammals. Our mission is to provide the absolute best care possible for wildlife, while in our care. Our goal is to rehabilitate and release back into their natural habitat. We are the only nonprofit wildlife rescue in Boone County.
PAYPAL
100% of donations go directly to support our rescues! We receive no government funding and are solely funded by private donations. Donations can be made through Venmo or PayPal. If you wish to make a donation via mail, please mail checks to:
V E N MO
Jennys Wildlife Wonderland PO Box 30051, Columbia, MO 65205
Volunteers welcome!
Find our application on our Facebook page.
Find us on Facebook and TikTok! @Jennyswildlife Please text 573-489-2082 • jennyswildlife@gmail.com
EDITORIAL Erica Pefferman, Publisher
Erica@comocompanies.com Kim Ambra, Editor-in-Chief
Kim@comocompanies.com Jodie Jackson Jr, Digital Editor
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Erica Pefferman
DESIGN Kate Morrow, Creative Director
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COMO Business Times and comobusinesstimes.com strive to be Columbia’s leading source for timely and comprehensive news coverage of the local business community. This publication is dedicated to being the most relevant and useful vehicle for the exchange of information and ideas among Columbia’s business professionals. Copyright The COMO Companies, 2023 All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited.
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THE MOR E THE MERRIE R!
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C BT | PU B L I S HE R' S LE T T E R
hat a fun topic for us to write about! I love food. I mean, I really love food. I like trying new things and like pretty much everything … even sweet potatoes and beets if they are prepared a certain way. I like cooking for people and consider it one of the ways I do best to nurture people. One of the things I love the most about Columbia is the multitude of independently owned restaurants, coffee shops, and bars that give our fair city such a fun and unique vibe. One of the things I love most about my job is getting to sit in those same places with my clients and community stakeholders over coffee or wine or delicious food and talk about their dreams and goals for their own businesses or initiatives. There is something about that kind of environment that really helps create a conversation that is authentic, engaging, and leads to great ideas. I think the primary reason I’m so drawn to meeting in those kinds of environments is that connecting over food was a big way my family showed love to each other. Every holiday or family event called for its own menu and traditions. I learned to cook from my Nana and still make her recipes to this day. No holiday is complete without Nana’s noodles or dressing. She was also very southern and taught me how to make Cajun food. If I make gumbo or étouffée for you, I really like you. I think big family meals are the best — which is a good thing considering I have five of my own children. Add in a couple of significant others and a new grandbaby and we no longer fit around my kitchen table. Being able to cook for them is now the absolute best it can get for me. I’m finally that mom that answers the question of what I want for
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my birthday/Christmas with “Just all of you here with me at one time.” With all but one out of the house, sharing a meal with all of them in attendance is rare. But when we do get together, it’s all about the food and which one of them gets their favorite meal made. It’s also fun to watch them become adults and want to make the same recipes for their own little families. I love getting the texts “Momma, how do I make ( fill in the blank)?” They are usually standing in an aisle at the grocery store waiting for me to send the ingredients list and directions. I have started keeping them as notes in my phone. Want my white chicken chili recipe? Copy, paste, send. Bam! There you go. Love you! I want to leave you with this: who are you making space and time to share meals with? Is it your family? Is it your chosen family (a.k.a. those friends that can often be even closer than family)? Do you ask that phones be put away so you can use it as a true connecting point? Who haven’t you seen in a while? Text them and make time for a cuppa. Call them and offer to cook. Email someone and see if a night at Murry’s is what’s in store. This is a time of year that can be emotional and overwhelming for many. Check on those you love…especially those that seem to not need it. Ask them how they are really doing and sip your coffee and listen while they lean in and share. Enjoy your holidays and let me know if you want that white chicken chili recipe!
COMOBusinessTimes.com
Connecting over food was a big way my family showed love to each other.
ON THE COVER
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C BT | ADVISO RY BOA R D
Meet the Advisory Board for COMO Business Times
CBT’s advisory board is made up of industry leaders and small business owners who help ensure CBT’s content is relevant to our local business community.
SHAWN BARNES
BROOKE BERKEY
NICKIE DAVIS
Director of Business Development and Recruiting Williams-Keepers LLC
VP Relationship Manager Central Bank
Executive Director The District, Downtown CID
MIKE GRELLNER
JEN HEDRICK
MATT McCORMICK
Vice President Plaza Commercial Realty
President SOA Architecture
President Columbia Chamber of Commerce
QUINTEN MESSBARGER
MATT MOORE
ERIC MORRISON
President & CEO Missouri Innovation Center, Inc.
Retired Shelter Insurance
President Sundvold Financial
SUZANNE ROTHWELL
STEVE SPELLMAN
BRIAN TOOHEY
MEGAN WALTERS
Vice President Advancement Division Columbia College
Senior Investment Officer The Bank of Missouri
CEO Columbia Board of REALTORS®
Founder & Team Lead The Walters Team, eXp Realty
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DEC EMBER 2023 VOL . 1 / I S S UE 9
TA B L E O F CONT E NTS
The Food & Drink Issue 7 PUBLISHER'S NOTE 8 ADVISORY BOARD 11 CLOSER LOOK 12 BRIEFLY IN THE NEWS 15 MOVERS & SHAKERS 18 AS SEEN ONLINE Déguster (Enjoy, Taste, Try)
26 CELEBRATIONS Cheers to Growth
40 GUEST VOICES Matt McCormick
41 GUEST VOICES
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Brian Toohey
42 GUEST VOICES Una Bennett
BUSINESS UPDATE TRADITION UPGRADED Harpo's Bar & Grill expands to accompany two new concepts.
43 WHAT'S GOING UP? 49 NEW BUSINESS LICENSES 50 DEEDS OF TRUST
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Recipe for Success CoMo Cooks helps foodie entrepreneurs thrive — one recipe and one business at a time.
Columbia's Food Network From rice cakes to Itatlian meats, hot dogs, and organic milk, COMO helps feed America.
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HEALTHY COMMUNITIES ARE STRONG COMMUNITIES
Heart of Missouri United Way
BUILDING FUTURES, TOGETHER
Heart of Missouri United Way fights for the health, education and financial stability of every person in our community. Help us reach our goal to raise $3 million to put back into our community. Donate today at: uwheartmo.org or this QR code:
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C BT | C LOS E R LOOK
Closer Look
BERTHA’S BEANS CAT CAFÉ
FIT FACTORY SUPPLEMENTS
SON OF A GUN
Located in the Rock Bridge Shopping Center, Fit Factory Supplements offers sports and wellness supplements, functional foods, and energy/protein drinks. The business hopes to have athleisure/activewear soon. Fit Factory Supplements will open in mid-December, with a grand opening planned for January. Owners Josh and Katie Conyers and Jonny and Jen Loganbill say they are looking forward to providing a comfortable, no-pressure atmosphere and bringing the best products and customer service to Columbia. With the Conyers having over ten years of experience in the supplement industry and Loganbills owning Jen’s Get Fit Group, they are confident combining their skills will be beneficial to customers. “We are just so excited to bring our passions for health and wellness to a storefront to better serve our community,” says Katie. “Both of our families are from Columbia and the surrounding areas. We have ties here and throughout Missouri and we are so excited to serve our customers here in Columbia.”
Opening its doors in October 2023, Son of a Gun wants to be known as an approachable cocktail bar and local hangout for professionals of all ages (over twenty-one). After pursuing bartending careers in their respective towns, sisters and owners Ava and Greta Gunderson decided to return to Greta’s college alum town to open a place of their own. “Our goal was to create a unique, design-forward bar that seems more approachable than your average cocktail bar and can still get lively and rowdy after dark,” Greta says. “We wanted to create a fun, but cute atmosphere for the crowd that didn’t really have a place like this to go in Columbia — a space that’s perfect for date night, a simple beverage after dinner, a girls’ night out, and everything in between.” Son of a Gun offers a rotating menu of signature cocktails, thoughtfully-curated craft beer selection, and pre-packaged snacks like cosmic brownies, Girl Scout cookies, and Zapp’s voodoo chips.
573-554-5407
501 E Nifong Suite G
16 N 9th Street
berthasbeans.com
ffsupps.com
sonofaguncomo.com CBT
Cats. Coffee. Cats AND coffee. Opening its doors in November, Bertha’s Beans Cat Café is a great place to grab a drink or a bite to eat while hanging out with a room full of laid-back felines. Owners Jessica and Kyle Schlosser, who also own Lizzi & Rocco’s Natural Pet Market, were approached with the opportunity to expand their rescue work efforts. “Helping homeless animals has always been a really important platform for us, and the opportunity to have what amounts to a really large foster home was just a great move for us,” says Jessica. “We are partnering with Columbia Second Chance to showcase over a dozen of their adoptable cats in a really immersive cat playground.” No need to worry about crosscontamination. The cafe is completely separated (separate HVAC, and an airlock between) from the cat lounge. Whether you are there to study, bring a date, catch up with a friend, or just grab a quick lunch, the Schlossers are looking forward to sharing their unique, fun environment with you. 14 S 2nd Street
Would you like us to take a Closer Look at your business? Reach out to our Editor at kim@comocompanies.com.
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Briefly in the News GIVING BACK
Peace Love Paws Pet Sitters is Selected as a Top 5 Finalist for The Pet Sitter of the Year 2024 Peace Love Paws Pet Sitters, LLC has been selected as a top five finalist for Pet Sitter of the Year with Pet Sitters International (PSI) for the second year in a row. PSI is an organization of nearly 7,000 independent professional petsitting services throughout the United States, Canada, and abroad. The five finalists were chosen based on recommendations from two of their clients and a local veterinarian’s questionnaire answers about the finalist’s ability to provide excellent care for pets, along with their credentials within their communities. An essay and video process will be included in the final decision for The Pet Sitter of the Year 2024 and will be announced on January 1, 2024. EDUCATION
Midway Heights Elementary Awarded State and National Recognition for School Counseling Program Midway Heights Elementary School has been honored with the Nationally Recognized Missouri Program award by the Missouri School Counselor Association. The achievement celebrates the school’s commitment to providing outstanding school counseling services, fostering a supportive learning environment, and empowering students to excel academically, socially, and emotionally. Midway Heights Elementary School’s implementation of a comprehensive school counseling program has been led by school counselor Kristen Kennedy. 12
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B R I E FLY I N T HE NEWS
GIVING BACK
CPSF Announces First
and technology, ensuring that guests have a best-in-class experience when dining and celebrating in Columbia.
Scholarship for Future
AWARD
State Historical Society of Missouri Receives Excellence in Genealogy and Local History Award The State Historical Society of Missouri received the Excellence in Genealogy and Local History Award at the Missouri Library Association Annual Conference. The award recognizes the State Historical Society’s efforts to provide free public access to more than 9.5 million pages of digitized online Missouri newspapers. “The Missouri Digital Newspaper Project allows patrons to search online rather than doing more tedious research on microfilm. It saves a great deal of time,” stated Patsy Luebbert, who manages the project for the State Historical Society. Luebbert said the collection helps researchers learn more about the day-to-day lives of Missourians and the political, cultural, and economic events that have influenced Missouri small towns and its largest cities. Missouri was one of the first states to begin digitizing historic newspapers through Chronicling America, a joint project funded by the National Endowment for the Humanities and the Library of Congress. Since 2008, SHSMO has been digitizing newspapers from every Missouri county.
Educator
CELEBRATION
The Columbia Public Schools Foundation (CPSF) announced its first scholarship for future educators. The Kathryn “Kay” McLeod Scholarship, presented by the Columbia Public Schools Foundation, honors former Columbia Public Schools teacher Kathryn “Kay” McLeod. Both Kay and her husband, James “Mac” McLeod, were lifelong public educators, beginning their careers at Columbia Public Schools. In 2021, the Foundation announced the largest gift in its history, a donation of one million dollars from Kay McLeod’s estate. In recognition of her substantial contributions to the Foundation and public education, the Foundation will provide a $2,500 one-time scholarship in her name to a high school senior at each CPS high school who plans to pursue a career in education.
Missouri Women’s Business
ANNOUNCEMENT
Big Whiskey’s American Restaurant & Bar Expands to Columbia In partnership with Alpha Real Estate and DeLine Holdings, who have opened multiple restaurants and developments, Big Whiskey’s American Restaurant & Bar has acquired land near I-70 and the 131 exit in Columbia, and will be part of a development with other national retailers. The new Big Whiskey’s location in Columbia will not only mark the expansion of the brand but also serve as a prototype store, reflecting the brand’s style of improvement and innovation. The ground-up build will showcase the latest in design
Center Names 2023 Women Who Own It Awardees The Missouri Women’s Business Center, a program of Central Missouri Community Action, announced the winners of this year’s Women Who Own It Awards. Each year, the Women Who Own It Awards highlights the importance of female entrepreneurship and the positive impact women-owned businesses have on our community. Each of the eight counties The Missouri Women’s Business Center serves has one recipient. This year’s awardees are: Audrain County: April Thomas, The Sparkly Pig Boone County: Krystal Martin, K&K Co. Callaway County: Beth Snyder, Call Me Liz, Hemlock Goods, Court Street Custom Fulfillment Cole County: Laci Jo Rains, She’s Native Missouri Cooper County: Holly Bozarth Simpson, Hotel Frederick Howard County: Nichole Atkins, Fireside Bakes and Brews Moniteau County: Tiffany Burns, Vantage Supported Living Osage County: Christina Laughlin, Sweet Bee’s Shaved Ice, LLC. CBT COMOBUSINESSTIMES.COM
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Give the gift of fresh flower bouquets! Get fresh, seasonal flowers straight from the farm every week with easy delivery or pickup. For 20 weeks during the summer growing season, you can have a one of a kind bouquet made just for you or someone you love! Flowers are harvested multiple times per week and then arranged into beautiful bouquets. We grow a wide variety of ornamental cut flowers throughout the year.
Medium Bouquet - $22/week | Deluxe Bouquet - $30/week Delivery - $8/week *There is no fee for pickup
Order your bouquet online or visit our booth at the Columbia Farmers Market, Saturdays from 8am-12pm!
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THE FOOD & DRINK ISSUE 2023
C BT | M OVE R S & S HAK E RS
Movers & Shakers KY L E N I E L S E N
Central Bank of Boone County (CBBC) has promoted Kyle Nielsen to branch manager of its Smiley Lane location. As a manager, he oversees the day-to-day operations of the branch. Nielsen earned his bachelor’s degree in business administration, finance, real estate, and law from California Polytechnic University in Pomona, California. He joined CBBC in 2018 as a financial associate and then worked as an assistant branch manager before earning his new position. Nielsen is a Daniel Boone Little League coach and a volunteer with The Food Bank. CHRIS J. HARRIS
Central Trust Company, a division of The Central Trust Bank, announced that Chris J. Harris, J.D., CPA, has joined its team of wealth management professionals as assistant vice president and wealth management advisor. In addition to being a certified public accountant, Harris earned his Juris Doctorate from the University of Missouri School of Law and his Bachelor of Science in Business Administration with an emphasis in finance and banking from the University of Missouri. Beyond his professional endeavors, Harris is a member
of The Crossing Church, a member of The Missouri Bar Association, a member of the Mid-Missouri Estate Planning Council, and a member of the American Institute of Certified Public Accountants.
the Princess of America Organization, and promoting her platform, “Boldly You,” where she will help build confidence and a positive mindset and serve others.
MEGAN STEVENS
Central Missouri Foster Care & Adoption Association announces the appointment of Jill Quaid as its new executive director. Quaid holds master’s degrees in both business administration and psychology. Her comprehensive career spans over 30 years, with 19 of those in upper management roles. Quaid’s previous tenure as the CEO of the Jefferson Franklin Community Action Corporation saw the organization grow from a $10 million agency in 2015 to its current $29 million budget.
Coil Construction announced a new chief financial officer, Megan Stevens. Stevens is responsible for oversight of accounting functions and financial relations, as well as financial reporting related to both construction and development ventures. Stevens holds a master of accountancy degree from the University of Missouri-Columbia. She is a member of the Association of International Certified Professional Accountants and the Missouri Society of CPAs. In the community, she serves as the treasurer for Meals on Wheels in Columbia and is a past board member and treasurer of True North. BRIA MALONE McCARTY
Bria Malone McCarty, a ten-year-old from Columbia, brought home the national title of Princess of America Junior Ambassador. The National Princess of America Pageant was held in Branson. Malone McCarty will spend a year traveling to other states, making appearances to represent
JILL QUAID
N I ELS EN
H A RRI S
ST EVEN S
JENNIFER HEDRICK
Central Bank of Boone County has elected Jennifer Hedrick, president and majority owner of SOA Architecture, to its board of directors. Hedrick earned a Bachelor of Architecture from Drury University in 1994. She is a registered architect, NCARB certified, and a member of the American Institute of Architects. She is active in the community including work with the Heart of Missouri United Way, the Columbia Chamber of Commerce, and The Food Bank. CBT
MA LON E M cCA RTY
H EDRI C K
Are you or your employees moving up in the Columbia business community? Send us your news at kim@comocompanies.com
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YOUR N E W NEIGH BORH OOD LIQ U O R S TO RE
E S TD 2 0 2 3
Providing an exceptional selection of premium spirits, wines, cigars, and beers.
Nowen Op
2900 Trimble Road, Ste 107 Columbia, MO Mon-Thur. Fridays Saturdays Sundays
10:30am-9pm 10:30am-11pm 9am-11pm 10am-8pm
Let us know your favorites and we’ll stock it! LO CA LLY OW NE D & O P E RAT E D
CBT
Déguster (Enjoy, Taste, Try) Hannah Sarina’s online bakery brings Paris, France to Columbia. BY LYD I A GR AVE S
T
he tell-tale “clink” of glasses alert the senses before even seeing the bakery front. Friends and family fi ll the morning air with delightful chatter. It’s wholesome and warm. Some sit at bistro tables, and others stand, relaxing in the moment. All are smiling, taking in the last bit of early fall air. The flowers, nestled all around the brick buildings, are somehow frozen in time at peak blossom. There, nesting in the center of it all, two French doors open 18
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to reveal boxes and boxes of pastries. The buttery-sweet aroma of croissants welcomes you. Pastry chef Hannah Sarina is equally welcoming. Heaping with hospitality, she greets the line of visitors. As the backyard charms and blooms with guests, the boxes of little treats meet their journey with enthused customers, departing the patch of countryside. Sarina has dreamed of owning a business like this for most of her life. She has been soaking up
One of the most renowned pastry schools in the industry, and with alumni names such as Julia Child and Mary Berry, Le Cordon Bleu provides the highest level of culinary and hospitality instruction.
A S S E E N ONLINE
Butter croissanthoneycomb cross-section
Mille Feuille
all the fruits of the process as her business moves forward. With the ability to do what she loves, her passion, she can’t help but feel bliss.
DONNER CORPS (ADD VOLUME/SHAPE) Born in Rhode Island, Sarina was no stranger to travel. She moved around many times as she grew up. Family in Europe allowed her to experience life abroad. Her father’s employment and career responsibilities made for exciting moves around the states which, in turn, whisked her to Columbia, Missouri about fi fteen years ago. However, Sarina has only been back in the area for a little over a year. Before landing back in Columbia, she found her home at Le Cordon Bleu Paris in France. One of the most renowned pastry schools in the industry, and with alumni names such as Julia Child and Mary Berry, Le Cordon Bleu provides the highest level of culinary and hospitality instruction. The French culinary school combines innovation and creativity with tradition. Sarina says, “I had been homeschooled for most of my school years. During high school, I started taking classes at [the University of Missouri] and auditing them. At that point, I had been at the university for a long time and wanted to do something different. So I decided to just commit and go to culinary school. I went there when I was eighteen.” Sarina was inspired by the alumni, such as Julia Child. Seeing those storied journeys paved the way and sprinkled a dash or two of influence. The Audrey Hepburn fi lm, Sabrina,
Plaisir SucréDacquoise biscuit
also kept the pastry school on display for the aspiring baker. Receiving acceptance and attending the school had Sarina in awe. The program was rigorous, but her proficiency and attention to detail allowed her to excel. Sarina knew she had made the right decision and had found her life’s passion. But there were challenges along the way, of course. “I was super affected by COVID. It just hit while I was at pastry school. And so I did the fi rst few semesters, and then I came back to Columbia,” Sarina says. “I started selling then, and it was very word-of-mouth, lowkey. I really didn’t want to establish myself at the time because I knew I was gonna go back, and I really wanted to stay in Paris. But, after graduating and looking for a job there, I just realized if I’m going to do something unique with this, it’s not going to be in Paris.” Central Missouri is mesmerized by the art and technique she continues to display and offer. The business, since officially opening only a couple months ago, continues to flourish.
PÉTRIR AVEC LA PAUME DE LA MAIN (KNEAD WITH THE PALM OF YOUR HAND) The “online bakery,” which can be found at hannahsarina.com went live in September 2023. It is formulated completely off a preorder base. Pastries can be ordered online through the website Hotplate to pick up at the “garden gate” during set times either on Wednesday evenings or Saturday mornings. All aspects of the business are intentional, including the branding which is inspired by a “brasserie feel.” The brand colors are alluring and inviting, with warm neutrals that contrast against bright reds. Her brand also uses vintage and COMOBUSINESSTIMES.COM
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A S S E E N ONLINE
hand-written fonts to invoke that aura of a relaxed French restaurant. “I really pay attention to what people want and try to be in touch with my audience,” she says. “I think the most important part is fi guring out demographics. There’s various groups of people who are ordering from me, and I really want to be able to connect with all of them. I want to fi gure out how to reach everyone.” The business entails lots of kneading, both literally and metaphorically. As planning and rolling out details takes up an abundance of her time, she continues to have gratitude for all the connections she’s been able to pull out from her cabinet along with the support of those close to her.
AISSER LA PÂTE LEVER (LET THE DOUGH RISE) Support from family in particular is overflowing. From the beginning of her aspirations and into her career, Hannah Sarina’s family has been dishing out endless inspiration. Beyond celebrity fi gures, her family was also an encouragement to attend Le Cordon Bleu. The introduction of the culinary school and fi nal-product decision was compliments of their conversations together. Her family actually introduced Sarina to her passion. “My family is such a food-oriented family. Everyone cooks,” she explains. “I’ve had people ask me, ‘How long have you been doing this?’ I don’t have an answer because I’ve been doing this since I was a little kid.” Her family supplied the ingredients; she simply decided to pick them up and experiment. From grandparents to parents, everyone was involved with food, allowing Sarina’s obsession to proof and leaven. Growing up around it, the culinary world has always been another part of her life. Sarina’s mother confi rms that connection. “Hannah has always had great pleasure from working in the kitchen. Since she was very young, she found her happiness there,” her mother says “She was a natural artist who easily took to both two and three dimensional arts. When she sculpted a wolf ’s head out of chocolate at The Cordon Bleu-Paris, we knew she’d found her milieu. She was obsessed and driven to learn from the most cutting-edge chefs.” As her mother tells it, her daughter applied natural artistic talent along with a passion for texture and flavor to begin building her own recipes from an early age. “So as she goes around the world’s flavors, she derives great pleasure from testing different combinations and using her knowledge of classical pastry to produce delectable desserts and pastries,” her mom explains. 20
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PAIN AU CHOCOLAT Travel — to France, specifically — has been an evident inspiration through her pop-up. “Now, I’m inspired by everything. Traveling is a huge inspiration,” Sarina adds, prompting her to provide an accessibility to experience a destination many haven’t had the opportunity to explore. Within the flaky, gooey bites, lies an experience. Even the ingredients take weight in that concept. For instance, the quality of ingredients is held to a much higher standard in European countries. It is a stark contrast to what America can get access to. Sarina makes an effort to emphasize quality within her baked goods, with a focus on fresh produce and sourced butter. “We just don’t have the same access, and so I want to source locally and get the highest quality ingredients that I can, because I think that makes a world of a difference in pastry,” Sarina smiles, mentioning a key ingredient. “There is so much butter, so you have to have good butter.” Beyond ingredients, the pastry chef can easily pull inspiration from France due to the competitive advantage of training there. She possesses knowledge and desires to bring that to people in Columbia. Customers often compliment the baker, saying European pastry is a wonderful gap to fi ll in the area, and they’re grateful to have unearthed the bakery. “People will say to me, ‘I’ve been looking forward to this all day’ or ‘all week.’ Creating an experience that people can have a break, that makes me so happy,” she continues. “I’m in an industry that gets to make people happy. That is genuinely why I want to do this. And you know, when I was [in France], I would eat a croissant every single day. I want everyone to have that type of experience.” The twice weekly pop-up is a charming home away from home — that is, if that home is in France. It’s kind-hearted and peaceful. Once you bite into the flaky Pain au Chocolat, you melt into repose as the crumbs scatter over your lap and the semi-bitter chocolate speckles your face. Breathe in the countryside-like air and the slight sweetness of the yeast. Let your senses overwhelm as the freshly baked scent cascades over you, and you take another bite. CBT
This story was originally published at comomag.com on November 3, 2023.
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Erica Pefferman is the owner and president of COMO Companies, which owns and operates COMO Magazine, COMO Business Times, COMO Marketing, and COMO Tickets. In 2017, Erica was named Outstanding Business Woman of the year and her team was named the Columbia Chamber Of Commerce’s Small Business of the Year.
By Erica Pefferman
573.499.1830 | comomarketing.co
erica@comomarketing.co
I
n the fast-paced realm of marketing, staying ahead requires more than just intuition—it demands data-driven insights that pinpoint consumer behaviors and preferences. Enter AI and mobile ID data reports from an innovative platform COMO Marketing uses that offers a treasure trove of valuable information through its meticulously curated reports. These reports provide us with an unparalleled advantage, revolutionizing the way we strategize, target audiences, and drive impactful campaigns.
time. Our AI reports empower us with the ability to segment audiences based on location-based insights. By understanding where their target demographics spend time and when they are most active, COMO Marketing can create hyper-targeted campaigns that resonate deeply with your audience, significantly boosting campaign performance.
Understanding Consumer Behavior at a Granular Level AI reports serve as an invaluable asset in deciphering consumer behavior. Through sophisticated data analytics, these reports unveil comprehensive insights into foot traffic patterns, visit frequencies, and popular visit times based on mobile IDs which are unique to each phone. This in-depth understanding of consumer behavior allows marketers to tailor their strategies effectively, ensuring maximum engagement and conversions.
Optimizing Ad Placements and Budget Allocation With AI reports, marketers gain valuable data on the most frequented locations and peak visitation times. Armed with this information, we can optimize ad placements across various channels, ensuring maximum visibility and engagement. Moreover, the insights garnered from these reports enable us to allocate your budgets more efficiently, investing in the channels and time frames that yield the highest return on investment (ROI).
Hyper-Targeted Campaigns and Audience Segmentation One of the pivotal aspects of effective marketing lies in delivering the right message to the right audience at the right
Competitive Intelligence and Benchmarking Beyond understanding your audience, COMO Marketing can gain insights into your competitors’ performance through
AI reports. By analyzing foot traffic patterns around competitors’ locations, we can benchmark your strategies, identify strengths and weaknesses, and fine-tune our approaches for a competitive edge. Refining Marketing Strategies Through Data-Driven Decision Making AI reports serve as a catalyst for data-driven decision-making in marketing. COMO Marketing leverages these insights to validate hypotheses, test new strategies, and refine existing ones. Whether it’s launching a new product, entering a new market, or adjusting messaging, the data provided by these reports guides us in making informed decisions that resonate with your target audience. Looking Ahead: AI’s Role in Shaping Future Marketing Landscapes As the marketing landscape continues to evolve, AI remains at the forefront of innovation. By continuously enhancing its algorithms and data analysis methodologies, our platform ensures that we have access to the most accurate and relevant insights, helping you navigate the ever-changing market dynamics.
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BANKING
PREPPING FOR THE HOLIDAY SEASON
WHAT THE
BRAD ROLING
Market President – Columbia
BUSINESS
PROS KNOW
Brad Roling is the Columbia Market President for Mid America Bank. Brad has more than 10 years of banking experience that he uses to help businesses in and around Columbia thrive. When he is not helping your business with its financial needs, Brad is serving the community in a variety of capacities. He is proud to serve on the Ronald McDonald House Mid-Missouri Board of Directors as Treasurer, the Columbia Chamber Foundation Board, and Beta Theta Pi Advisory Board. Brad is a proud Mizzou grad and loves cheering on the Tigers!
By Brad Roling broling@midambk.com
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he hustle and bustle of preparing for the Christmas season is unlike any other. Making sure everyone has the perfect gift, hoping the store doesn’t run out of the ingredients for your famous pie. Just like you prepare for the Christmas season, you should be preparing your business as well. Don’t start off the season unorganized. Use the time leading up to the holidays to plan for the coming weeks and get organized. If you’ve been putting off a project all year, now is the time to tackle it and get it off your todo list. If you’ve wanted to implement something new, now is the time so you have time to dedicate to it before the holiday rush. Getting your business in order and working out kinks of new processes will benefit you during the height of the busy season. Take a look at your cash flow from previous years during this time. Did it peak in December? Did it slow in January? Analyzing data that you have on your business can help you anticipate needs your business may have. If December is your busiest time, anticipate possibly hiring more staff members or paying for longer hours and bonuses. If you’re slow in January, you know you’ll have to earn extra in December to make up for the slump. Preparing for the ebbs and flows of income now will set you up for success later. As important as it is to be financially ready for the season, your business should be ready security wise as well.
573-615-2343 | midambk.com
Cyberattacks worsen during the holiday months. Be sure you’ve taken the time to set up multi-factor authentication on devices and have trained your staff on the latest scams. A popular scam this time of year is a charity scam. These scams involve individuals preying on the generous giving of others by setting up fake charities and asking them to contribute money. Staying alert, especially during this time of year, can help protect your business and customers.
Now is a great time to talk with your financial planner and loan officer. If your business has goals you want to reach in the new year, your loan officer would love to play a part in making those dreams a reality. Talk with them about your overall business strategy and what you’re planning for the new year so they can help find financing to fit your needs. If you need someone to strategize with you, give me a call. I’d love to see where we can take your business in the new year!
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COMMERCIAL CONSTRUCTION
RESTORING HISTORY THE RIGHT WAY REQUIRES A DELICATE HAND
WHAT THE
VAUGHN PROST
BUSINESS
Owner & President
PROS KNOW
Vaughn Prost is the owner and president of Prost Builders lnc., a design/build and construction services firm located in Columbia. Vaughn has over forty years of domestic and international design and construction experience as a cost and scheduling engineer, structural engineer, owner’s construction representative, and general contractor.
By Vaughn Prost info@prostbuilders.com
P
rost Builders has been renovating and restoring historic landmark buildings for many decades and you don’t have to look very far to view examples of their work. The most recent historic restoration is being done at Missouri’s State Capitol, where Prost Builders has delicately removed the large barrel vault and stained glass laylight above the grand state staircase at the main entrance. The beautiful stained glass laylight was created by Harman T. Schladermundt from New York and installed in the early 1900s, but due to age the stained glass required restoration to repair missing glass pieces and other structural frame failure issues. Due to the delicate nature of the glass and the height of its placement at the Capitol, this project demanded incredible care with the precious glass. The historic laylight is now in the hands of expert stained-glass restorers from Los Angeles. The glass will be restored to its original intent — which means the pieces of glass that were improperly replaced throughout its 100-year lifetime will be corrected. An expert historian ensures the careful restoration process is correct and follows the original intent. Prost Builders will then raise the stained glass laylight up and reinstall it in its original location above the formal main entry into the Capitol. The Prost project team consists of Jason Bias, Project Manager, and Chase Taggart, Superintendent, who will oversee the laylight installation in late 2024.
(573) 635-0211 | prostbuilders.com 3305 Crawford Street Columbia, MO 65203
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ACCOUNTING
WHAT THE
BUSINESS
STAYING RESILIENT: HOW BUSINESS OWNERS CAN WEATHER THE CURRENT STATE OF THE ECONOMY
TERESA SINGLETON
PROS KNOW
Firm Administrator
Teresa Singleton is our friendly and knowledgeable Firm Administrator with more than 40 years of client relationship experience and a local Columbian who seems to know everyone in town. Her deep expertise and commitment to fostering strong client relationships are invaluable assets in driving our firm’s mission to provide exceptional business and accounting advisory services.
573-615-0291 insuranceplusllc.com 573-445-3805 accountingplusinc.com
By TERESA SINGLETON teresa@accountingplusinc.com
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n all my years navigating the ebb and flow of the the title and real estate industries, I’ve witnessed countless market cycles and the resilience of entrepreneurs who weather them. As someone who has stood the test of time and now serves as the firm administrator at our accounting and business advisory firm, I’ve garnered a unique perspective on maintaining stability in uncertain economic climates. The Times May Change, But the Pillars of Strength Remain Through the rise of digital technologies and the evolution of global markets, I’ve seen transformative changes. Yet, in the midst of this constant evolution, some truths remain steadfast. It’s the unwavering commitment to core values, the agility to adapt, and the foresight to plan ahead that empower people and businesses to not just endure but also to prosper, no matter the challenge. At our firm, we believe in being a beacon of support for our clients, offering the wisdom of experience coupled with innovative strategies to navigate these testing times.
Three Essential Tips for Weathering Economic Challenges 1. Reassess and Reprioritize Expenses: • Conduct a thorough review of your business expenses. • Identify areas where costs can be trimmed without compromising on the quality of your offerings or operations. • Consider renegotiating terms with suppliers or exploring alternative options that could be more economical. 2. Strengthen Relationships with Your People and Customers: • Communication is more critical now than ever. Keep lines open with clients, employees, and creditors. • Engage with your customers to
We’re Here for You Our firm is more than just an advisor; we’re your strategic partner committed to seeing you succeed. We combine decades of experience with cutting-edge solutions to ensure you’re equipped for whatever the future holds. Remember, challenges breed innovation and resilience. It’s not just about surviving; it’s about emerging stronger.
understand their changing needs and how you can serve them better. • Value your employees and consider their well-being, as their loyalty and productivity are crucial during tough times. 3. Leverage Professional Expertise: • Seek guidance from experts, including accountants and business advisors. • Use their knowledge to uncover new opportunities for tax savings, cash flow management, and financial forecasting. • Stay informed about government relief programs or grants that can provide additional support.
In these trying times, we stand with our business clients, fortified by experience and driven by the determination to thrive. Let’s navigate these waves together and steer towards a future of growth and prosperity. For personalized strategies to strengthen your business, or to learn more about how we can assist you, please don’t hesitate to reach out.
CBT
Cheers to Growth Tasting room and tours open at Six-Mile Ordinary.
BY LAUREN SABLE F R EI M A N PH OTOS BY CHRIS PA D G ET T
FROM TIME TO TIME, Maury Allen explored ancestry.com, researching his family tree and learning more about his roots. He had already identified many of his ancestors, but when a cousin found an interesting nugget of information from the Revolutionary War Era, a light bulb went on in his head. At the time, Allen was in the process of naming the distillery that he was launching with his wife, Melissa. “Five generations ago, my fifth great grandfather Isham Allen owned a tavern six miles outside of Williamsburg, Virginia during the Revolutionary War Era, called Six-Mile Ordinary,” he says. “Taverns were called ordinaries back then.” Today, the original Six-Mile Ordinary is long gone, and a historical marker stands on the site. But in Columbia, Six-Mile Ordinary has been thriving for more than five years, and in April 2022, Six-Mile Ordinary opened its Fay Street location in the Arcade District to the public. “Up until April, we weren’t open to the public and were production only,” Allen says. “Our plan in the beginning was to be open to the public way before April, but the brand took off and we had to build an offsite bottling and barrel storage facility. Getting all the bottling equipment and barrels out to the new site allowed us to finally build out the bar and open to the public.” The renovated tasting room has 1,800 square feet of indoor space, in addition to an outdoor deck and lawn space. As an event space for corporate parties or private events, Six-Mile Ordinary can 26
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accommodate eighty-seven people. On a typical day, the tasting room accommodates forty-five guests at high tables, couches, a bar, and other seats throughout the space. In addition to the tasting room that serves a variety of cocktails, Manhattans, and margaritas to Old Fashioneds and mules, Six-Mile Ordinary is now also offering distillery tours. Tours are available on select dates and can be reserved via Six-Mile Ordinary’s website. “The tours will be of the production area, and will involve samples of the different things we have,” Allen says. “I plan to do the tours at the end of a distillation run, where it will still be running so guests can see it working.” While tours just opened to the public in recent weeks, Six-Mile Ordinary’s location in the Arcade District means that the spot has enjoyed a steady stream of custom-
ers, thanks to the robust schedule of special events in the district. “It is exciting to see all the businesses move in and all the events coordinated by our building owner Bobby Campbell and his staff,” Allen says. “We didn’t know how well we would do when they put on an event or festival, but we get hammered.” At its production facility that opened in March 2022, Six-Mile Ordinary has 6,000 square feet of space to produce vodka, rum, gin, bourbon, and imported tequila. Brands include Tavern Keep vodka, tequila, whiskey, rum, and gin, which is distributed in six states, and Deep Six Vodka, El Diablo Tequila, Slick Whistle Bourbon, and Old Plank Rum, which are currently available only in Missouri. Allen says SixMile Ordinary averages 5,000 gallons per month in sales, which is the equivalent of about 19,000 bottles of liquor.
C E LE BRAT IONS
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I’m always looking for business opportunities, and I have high expectations. We are hoping that one of our brands takes of f nationally. Becoming a national brand would be the ultimate success.” - MAURY ALLE N
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April 2018
March 2019
February 2020
January 2022
Signed a lease on Fay Street and began building out the distillery.
The first sale of Tavern Keep vodka went out to a distributor.
Launched rum, gin, whiskey, and tequila under the Tavern Keep brand.
Hit 20,000 gallons sold in one month.
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While the list of brands is substantial, Allen says his goal is to continue to grow the list of brands and products. “The way I do it is I try to fill the niches the best I can,” he says. “Right now, Tavern Keep is a behind-the-bar product on the bottom shelf, and that’s how we got into the industry. It’s hard to get in, and we went for being cheaper than everyone else but still producing a great product. We win most of our taste tests with the line.” While Deep Six is a high-end vodka priced under $20, Allen says a middle-ofthe-road vodka, priced around $12.99, will debut sometime in mid-2024. A high-end bourbon, still aging in barrels, will eventually be released, but in addition to the aging process, there is much work to be done. “You have to come up with a brand and a label for every new product,” Allen says. “Sometimes you just get an idea for a cool name for a vodka or a rum.” A physical therapist by training, Allen also owns Physical Performance Systems, a 100-employee company that provides rehabilitation services to nursing homes and hospitals, while Melissa works as a nurse. “Melissa went back to college to get her nursing degree, and our plan was to own nursing homes,” Allen says. “We owned three for a while, but we ended up
selling those, and concentrated on our rehab company.” As someone who found joy in touring distilleries and learning the science behind the production process, Allen says that it was a trip to Colorado that kickstarted the idea of opening a distillery. “I finally got my wife to join me on a tour of a distillery in Colorado, and I didn’t think she would be interested in it, but she was,” Allen says. “She didn’t like all the production going on in the back, but she liked the nice bar and tasting room. She fell in love with that, and I got the green light to pursue the idea.” Between his responsibilities to Six-Mile Ordinary and Physical Performance Systems, Allen’s plate is full, but he says he has no plans to slow down any time soon. “I’m always looking for business opportunities, and I have high expectations,” Allen says. “We are hoping that one of our brands takes off nationally. Becoming a national brand would be the ultimate success.” CBT
SIX-MILE ORDINARY 573-554-1662 700 Fay St sixmileordinary.com
March 2022
September 2022
April 2023
Construction of the bottling plant was completed.
Construction of bar/tasting room began.
Construction of bar/tasting room completed and opened to the public and they launched four more brands — Deep Six vodka, Old Plank rum, Slick Whistle bourbon, and El Diablo tequila. COMOBUSINESSTIMES.COM
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B U S I NES S UPDAT E
Tradition, Upgraded Harpo’s Bar & Grill expands to accompany two new concepts.
BY LYDI A G R AVE S | PHOTO S BY L A NA E K LU ND
ESPECIALLY THIS TIME OF YEAR, the ideas of family and warmth embrace the community. Home is calling. The welcome greetings at the door make us all smile. Comfort is fostered in the friendly faces around the room. Home is inviting — and full of company — ready to make more forever memories. In this case, home for generations of Columbians is Harpo's Bar & Grill at 29 S. Tenth St. “When you come to Columbia, you think of Harpo’s. It is your home away from home,” says general manager Jack Stephens. Earlier this fall, the iconic Columbia bar grew to support another generation of guests when The Landing and The Hideaway were added to the space. The additions elevate the traditional Harpos experience, providing a vibrant new atmosphere to create even more memories. THE FAMILY TREE
Business partners, Dan Dolan and Chuck Naylor.
Built on an 1800s structure, Harpo's Bar & Grill opened in 1971. Dennis Harper had just graduated from the University of Missouri when he decided to take on the venture. Ever since, it has continued success, the comforting environment, and years of tradition. In 2010, Anna and Chuck Naylor became the new owners. Like Harper, the Naylors were Mizzou grads, making for a seamless handoff with the same Missouri spirit, values, and traditions that are Harpo's hallmarks. The lighting, wood furnishings, and classic drinks all focus on those traditions. “We want people to always come into Harpo's and feel like this is home,” Chuck Naylor says. Walking into the bar is akin to walking through history. The classically pub-designed front bar, typically with big screens showing football games, is always the busiest spot in the place. One space over, the Atrium is full of space to celebrate with seating arranged to encourage engaging conversations, and loads
of natural light thanks to floor-to-ceiling windows. Upstairs, fresh air embraces the revelers among the greenery in the Skyy Bar. In the belly of the bar, 10 Below is the downstairs ice bar and nightclub with bottle service, lively music, and dancing under a must-see-to-believe, massive disco ball. NEW ADDITIONS
Six steps up from the Atrium, remodeled from the Harvest Moon restaurant, the Landing offers a new atmosphere at Harpo's. With a mid-century modern feel, the lounge space gives room for 600 more people while also embracing its past, including an original Cigar Owl mural. “It is a nice transition; a segue from the old to the new,” Chuck Naylor notes. “Th is is an elevated Harpo’s experience both figuratively and literally.” The lounge comes to life at night, with higher-end liquor and furnishings. The environment fosters and nurtures the Harpo’s community. The space is also available for catering, with a partnership with Bud’s Cantina BBQ. Anywhere from ten to 300 people could be hosted for most events from business team-building activities to myriad parties, and even wedding events. “There are so many different events to be had here," says Harpo's business partner Dan Dolan. To schedule an event, contact the hospitality manager by email at Maddie@Harpos.com. From there the event can be customized and planned. The event will be fully immersive with valet service, private entrances, and whichever space suits the required function. Behind The Landing is The Hideaway, an intimate speakeasy bar that serves high-end crafted cocktails. (Th ink martinis, Manhattans, or an old-fashioned.) Along with those classic, crafted cocktails, the lounge has its own collection of signature cocktail recipes. It is a space to fi nd yourself after work or on the weekends, escaping the loud sounds COMOBUSINESSTIMES.COM
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of the crowd. Here, a crisp, smooth drink beckons. Unwind and reset in the softleather seating and luxury setting. The space is also a prime candidate for a business meeting. The intimate seventy-five-person room is great for professionals and an engaging career-directed conversation. “The idea invokes that you can be at Harpo's, but hide away from all the craziness," Chuck Naylor says. Both The Hideaway and The Landing are detail-oriented with masterful finishes. The environment is built off quality while staying true to its roots in history. SCRAPBOOK
The business partners agreed that purchasing the building next door for renovation was a significant opportunity for 32
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Harpo’s. It was a chance to improve the customer experience, foster history, and bring everything full circle by resurrecting the former Harvest Moon building. “It was a year in the making," Chuck Naylor explains. "We took over in August 2022, and we opened in August 2023, right in time for football season." The new spaces are garnering positive feedback from customers. Three key players are acknowledged for the expansion project. Brian Connell of Connell Architecture was the architect, with a vision for bringing the space back to the hospitality-driven business it was known for. Kent Murdock was the general contractor building out the vision and Wade Hall took on the crucial role of design consultant, giving the space its defining ambiance and personality.
The bar, now fi lling 24,000 square feet, has become increasingly modular. “You could hold multiple parties in multiple different rooms and you’d never know,” Stephens explains. Between the traditional pub-style space and the upscale service, Harpo's Bar & Grill hosts a variety of vibes and atmospheres. Still, each one fi nds a way to feel at home and nostalgic. Order a drink and pull up a chair. Make yourself at home. Or fi nd yourself in a whole new luxury experience entirely. No matter, it will be worth remembering, urging you to return. CBT HARPOS BAR & GRILL 573-443-5418 harposcomo.com
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SERVING COLUMBIA AND MID-MISSOURI SINCE 1957
Recipe for Success CoMo Cooks helps foodie entrepreneurs thrive — one recipe and one business at a time. BY M I C HE L L E T E R HU NE
S
tarting your own business can be frightening. Whether you quit your day job and dive in headfirst or dip your toes in it part-time, you’re taking a risk. That’s especially true in the food industry where according to the National Restaurant Association, one in three new businesses fail in their first year. New food businesses fail for numerous reasons, from lack of capital to a lack of knowing the business end of their passion. Fortunately for some Columbia entrepreneurs, there’s the CoMo Cooks Shared Kitchen at 14 Business Loop 70 East. CoMo Cooks provides clients who rent time and space in the commercial kitchen access to business coaching and workshops, public relations and social media support, and the benefits of The Loop’s CRE[8] shared branding for all the makers who use the kitchen. Manager Trish Siekmann brings to the table years of management experience in the food and restaurant industry across the country as
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well as her experience as a chef with a culinary degree. The kitchen’s mission involves giving entrepreneurs a chance to pursue their dreams — regardless of background, income, or status. Nearly three years after starting, the organization is delivering on that promise. Of the nearly thirty businesses using the kitchen, half are minority-owned and 65 percent are women-owned. “We want these small businesses to grow so they can get out there and get a brick and mortar if they want one,” Siekmann says. “I like watching everyone in here making their stuff and doing it with such drive and passion. Every product that comes out of here is made with 100 percent heart. Everybody is putting into it their best.” Siekmann hopes that when individuals, companies, and organizations are looking for great food and drink options, they look at the clients — past and present — of CoMo Cooks Shared Kitchen. Here are just a few of Columbia’s newest food entrepreneurs.
Tsokolate Jan Sanchez, the owner, pastry chef, and chocolatier for Tsokolate, was CoMo Cooks’ first client in 2020. Columbia is a long way from where she worked in the kitchen of Michelin-starred chef Daniel Boulud in the Big Apple. It’s even farther from where she was raised in the Philippines where a cacao tree grew in the yard. Today, Sanchez sells her beautiful confections at the Columbia Farmers Market and from her company’s online store at tsokolate.co. Without CoMo Cooks, she probably would not have been able to launch Tsokolate. “It’s hard to find a commercial kitchen you can rent around Columbia, and it’s a requirement to only operate out of a commercial kitchen,” Sanchez says. “When I moved here from New York City in 2020, it was during the same time CoMo Cooks opened. So, it was the perfect timing.” Sanchez says the cost to rent commercial kitchen space and equip it is prohibitive to a startup business. Here, she has the space and equipment to use two or three times a week at an affordable hourly rate. Although she knows how to create her products, Sanchez has relied on the marketing, accounting, and other business instruction she receives from CoMo Cooks. “These are all important in running a business that people tend to forget or not want to think about because it’s not very sexy. But it’s the backbone for your business to keep going and growing,” she says. Tsokolate’s mission is tightly linked to teaching people. Besides growing her business, Sanchez’s plans include adding a more prominent education component, as well as employing and mentoring more women. Nothing could be sweeter.
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El Moe’s Catering
CoMo Cooks Vendors • 12 Baskets • 2 Odd Dawgs • 850 Wood Fire Pizza & More • Abbey Swahili Delights • Amore e Gusto • Back 2 Basics Cooking • Baked Paper • Cola’s Fish and Chicken • Como Arepas • Dada Doner • Dive Bar
El Moe’s Catering and Caribbean Cuisine Food Truck is CoMo Cooks’ newest client. Moises Cortes, owner and executive chef, has helped other companies cater events for sixteen years. For the last twelve years, he has been the executive chef and dining services director for Tigerplace, a senior independent living residence. One of the companies he has worked with is Bush’s Catering. Owner Chris Bush, who attends the same church as Cortes and his family, encouraged Cortes to put his faith in God and open his own business. “I told him I had some seed money but not enough for a brick-and-mortar kitchen,” Cortes says. “So, he told me about the nonprofit COMO CRE8 kitchen and told me to speak to Trish.” Although Cortes says letting go of his job, cashing in an investment, and launching a business is the toughest decision he has ever made, he’s now prepping, cooking, packaging, and delivering catered dishes from the shared kitchen. Customers can reach the business via its website, elmoescatering.com, by phone at 862-371-9729, or on social media. “Surround yourself with people who believe in you; people who have tasted
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• El Moe’s Catering • Granola Jones • HighBread Bakery and Treats • J-Dawgz Hotdogs & Catering • Jowin’s Kitchen • Lefty’s Kettle Corn • Mahi’s Ethiopian Cuisine • Mia Taco Truck
your food and know you’re a great chef,” Cortes says. “Trish from CoMo Cooks is an awesome mentor and can point you in the right direction getting your startup business off the ground." He adds, “The kitchen gives you the ability to slowly grow the business without the anxiety of several large monthly payments like a lease, gas, and electricity that are due whether you have sales or not. And when the walls are closing in, reach for that higher power in your life or whatever you find spiritually rewarding.” Boosted by his family, friends, faith, and CoMo Cooks, Cortes is reaching for the stars.
• Root Cellar @ The Packing House • Sodam Catering • Sully’s Sauce • Tenley’s Farm and Bakery • The Bakery • The Biscuit Center • The Lunch Lady • The Night Owl • The Patty Wagon • TS Sweets • Tsokolate • Turkish American Society of Missouri
Sully Sauce
Crimefighter by day and delicious sauce maker by night, Chris Sullivan is setting hearts and mouths on fire with Sully Sauce. Well, perhaps it’s more like a slow, gentle burn that creeps up on you, which is why Sullivan calls it a “sweet heat flavored sauce.” Sullivan, a police officer/road supervisor with the North County Police Cooperative in St. Louis County, launched Sully Sauce at Columbia’s Juneteenth celebration this year at Cosmo Park, just after he started using the CoMo Cooks Shared Kitchen as a client. Demand for his product, and plans to wholesale it to grocery stores someday, meant moving out of his home kitchen. “The shared kitchen helps in the fact that it is a large commercial kitchen with everything that’s needed to make my product,” Sullivan says. “A lot of the cooking, storage, and refrigeration space that is offered there is not available at home. The ability to sign up in advance to make sure I have needed access to the CoMo Cooks kitchen is a very unique and wonderful situation to be in.” According to Sullivan, fresh ingredients are the secret sauce to Sully Sauce. So is its versatility. Sullivan recommends eating it hot on pasta, wings, and chicken tenders, or cold with nacho chips, bread, or cheese sticks. Sully Sauce comes with or without meat. But fresh peppers, carrots, and onions are the bases for both. “As a new and first-time entrepreneur, my advice would be to do your research and find spaces available to help offset some of your initial costs until your business is in a positive cash flow situation,” Sullivan says. “The CoMo Cooks kitchen is a great tool to have in the arsenal. The small fees they charge are but a drop in the bucket compared to what it would cost without this amazing place.” Sauce sales are off to a great start. The Sully Sauce Facebook page states that it’s a “Midwest-based business with national aspirations.” Sullivan can ship the product frozen anywhere in the country. Orders can be placed by emailing ckalservicesllc@gmail. com, or by calling or texting 573-777-2190. Or you might see Sully Sauce in the refrigerated or frozen food aisles of your Columbia grocery store someday. That’s the plan.
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Pasta La Fata Wait a minute. Pasta La Fata is located at 1207 Rogers Street, near Logboat Brewing Company So, what’s this restaurant doing among the clients of CoMo Cooks? It’s because from summer 2021 through spring 2022, owner and chef Michelle (Shelly) La Fata ran her business out of the shared kitchen. It was, as she puts it, “The perfect incubator for us.” La Fata started at the Columbia Farmers Market, doing pop-ups at area bars, and by serving toasted ravioli at Café Berlin. In 2019, she put a name on it: Pasta La Fata. “At the time, it was just a side-hustle and a creative project,” La Fata says. “I had no sense of what it would eventually become.” She had many jobs before and after going to culinary school. While working to open a brick-and-mortar location for Pasta La Fata, she needed time and space to keep producing food for the Farmers Market and online sales. The shared
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kitchen was the perfect solution. You’ll still see Pasta La Fata selling delicious handmade pasta, salads, and more at the Columbia Farmers Market. And more than a year after leaving the CoMo Cooks space, La Fata’s business is still looking to turn a profit, which isn’t unusual for restaurants. “We need a 20 percent increase in revenue,” La Fata says. “In order to make it work, we’ve been very creative with revenue streams, events, and classes, which is really fun but maybe not sustainable for me personally to run a restaurant, teach classes, and cater and coordinate events every weekend. So, it would be awesome if the restaurant and market would become a routine for more people.” Her advice for other could-be entrepreneurs? “Many organizations and individuals will help you. The people in this town are very friendly and supportive,” La Fata says. “Ask for help.” CBT
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C BT | GUEST VOICES
Temperatures are Dropping and It's Time to Start Holiday Shopping — Locally! BY MAT T MCCORMI CK
Shopping in big box stores and online retailers can be tempting for convenience and selection, but make sure you challenge yourself to use those holiday spending dollars to support your local economy as well. With the passage of internet use taxes at the city, state, and county level in 2022, your sales tax dollars benefit our local community whether you shop online or in person. But buying local still makes a big difference in our community. A study from the New Economics Foundation found that when comparing similar purchases, buying from small businesses put twice as much money into the local community as a purchase from a large chain store. In addition to supporting the economy, buying local allows you to find unique, special items and reduce the environmental impacts involved in shipping a product to your home. Not sure where to start? Start by checking out the Columbia Chamber of Commerce’s online directory listing of Chamber member retailers at columbiamochamber.com. The Columbia Convention & Visitors Bureau website (visitcolumbiamo.com) has listings of great places to shop locally in Columbia. And it’s never a bad idea to go window shopping on the streets of The District or visit the holiday makers markets on The Loop.
Don’t forget to check out our great local restaurants, whether it is to take care of dinner or grab an easy gift during this hectic time. Stop by some of our favorites to help with a meal or side that will be sure to impress at your family get-together. When you need to take care of dinner make sure you stop by our local made-from-scratch Italian restaurant for a yummy grab-and-go gift or keep it for yourself when you're tired of the endless turkey and ham. If you're still craving some holiday goodies, have some of our caterers and delis take care of your holiday meal and savor the moments of the holidays. If you're looking for something to make the holiday memorable check out local butchers and farmers markets to take your charcuterie up a notch with specialty local favorites. For your sweet tooth
make sure to grab a showstopper cake at our local bakeries. If you still need a hostess gift, stop by one of our many local breweries, distilleries, and wineries to make you the perfect guest. These are also perfect venues for your business holiday party alongside many other event spaces. Make sure you book them now before you miss out and get stuck in your bleak breakroom. Struggling to find a gift for the person on your list who has everything? Consider donating in their honor to a charity with special significance. CoMoGives, a project of the Community Foundation of Central Missouri, is an annual online fundraiser that rounds up more than 100 nonprofits in Columbia and mid-Missouri and makes it easy to donate to as many organizations as you’d like in one place. Learn more and make a donation at comogives.com. CBT
Matt McCormick is the president and CEO of the Columbia Chamber of Commerce.
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C BT | GUE ST VOIC E S
What Does the Class Action Lawsuit Against Real tors Mean for You? BY BRIAN TOOHEY
A FEW YEARS AGO, a group of Missouri home sellers filed a class-action lawsuit against the National Association of REALTORS (NAR) and several other codefendant real estate franchises. The plaintiffs’ attorneys claimed multiple listing service (MLS) rules violated the Sherman Antitrust Act and was conspiring to inflate commissions artificially. In October, a jury issued a verdict in favor of the plaintiffs and awarded $1.78 billion in damages. Since the verdict has been released, all the named defendants have announced their intention to appeal and strongly disagree with the decision. The appeal process for this case could take almost a year for an appellate court to hear the case and issue a decision. Now that the verdict has been issued, what does it mean for consumers in Missouri, and why do the defendants disagree with the jury’s decision? NAR and the codefendants believe that all parties in a real estate transaction should be able to have their own representation. In addition, all commissions paid to real estate professionals are and always will be negotiable. Buyers and sellers can negotiate a compensation structure with their broker that works best for them based on their circumstances and needs. When a seller in Missouri decides to list their property with a real estate professional, they enter into a written listing agreement with a real estate broker. The listing agreement includes the duties and responsibilities of the broker and their agent(s) and the terms of compensation
paid to a broker by the seller when a property is sold. The listing agreement also specifies if compensation can be shared with cooperating brokers representing buyers of the property. Buyers similarly enter an agreement with a buying broker outlining how compensation will be paid for their services. The MLS system is a database of current homes for sale and information on past sales. The Columbia Board of REALTORS (CBOR) operates the local MLS. When a broker takes a listing to represent a seller, they enter the property data into the MLS system. This includes the compensation the listing broker offers to share with a cooperating buyer’s broker. The MLS creates a single competitive marketplace that is efficient, transparent, and allows con-
sumers to see all the properties offered for sale at a point in time. As of now, the local real estate market in our area will continue to operate as it did before the jury issued its verdict in October. As a result of how the current market functions as previously described, the defendants disagree with the jury’s verdict. There could be changes after all possible appeals have expired. For now, sellers and buyers still have many choices when it comes to selling or buying a home, whether they use the services of a real estate professional or decide to sell or purchase a property themselves. In addition, CBOR will also continue to educate real estate professionals on antitrust laws and maintain an MLS system that works to benefit consumers. CBT
Brian Toohey is the Chief Executive Officer for the Columbia Board of REALTORS®
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C BT | GUEST VOICES
What It Means To Be a ‘Recovery-Friendly’ Workplace BY UNA BENNET T
AS SOMEONE WHO HAS WORKED IN the field of substance use or co-occurring disorders treatment for more than two decades, I am very pleased to share my thoughts on the idea of recovery in the workplace and challenge people’s beliefs on what substance use looks like today. In my twenty-three years, I have seen the demand for treatment access and the severity of substances used increase drastically, especially in the last decade. The numbers have certainly spiked higher since the COVID crisis began. Most of my time has been spent launching new programming and leading recovery services in mid-Missouri. The Phoenix Clinic, a Burrell Health Center, is named in recognition of the former Phoenix Programs organization (Phoenix’s services and staff joined Burrell Behavioral Health about a year ago). The Phoenix Clinic also provides a seamless place to hand off those who walk into Burrell’s 24/7 Behavioral Crisis Center with substance use recovery needs. The Phoenix Clinic offers comprehensive services including, residential and outpatient substance use treatment, medication-assisted treatment, treatment of co-occurring issues, disease management, and the Substance Awareness Traffic Offender Program. Today these services fit seamlessly with Burrell’s traditional services, which include psychiatry, outpatient therapy, and more. At the Phoenix Clinic, one of the first things that happens when a person is admitted into a substance use treatment program is an assessment with a licensed or credentialed provider to create and
identify the person’s needs and creating goals for the future. With a few exceptions, most clients identify employment as their primary concern. Although adults with a diagnosed substance use disorder are more likely to be unemployed, most do have jobs. A recent study from the University of Chicago found that 70 percent of adults struggling with a substance use disorder are currently working. The National Council on Alcoholism and Drug Dependence (NCADD) estimates that substance use disorders cost employers in the United States eighty-one billion dollars annually through lost productivity and absenteeism, turnover and recruitment costs, workplace accidents, healthcare expenses, and disability and worker’s compensation. With such an impact on business, it makes sense for business owners to look for solutions that will decrease the losses and improve the lives of our employees. One of the most effective solutions I can suggest would be to support employees through programs and initiatives that encourage
treatment and recovery. In fact, NCADD finds that employer-initiated treatment is more effective than treatment suggested or initiated by friends/family members. The idea of recovery-friendly workplaces is growing in Missouri and nationally. Missouri businesses are learning that being recovery-friendly helps both the employer and the employee. The overall health and morale of employees — both those who are in crisis as well as wider staff — increases with this approach, which stresses support and the removal of stigma around the topic. Job satisfaction and retention rates improve, and business reputation increases in the community when a company partners with local resource groups. As a treatment provider who sees the value of work for an individual’s recovery, I urge Columbia businesses and business owners to build HR practices that retain employees whenever possible. Work environments that are kind, caring, and supportive of change almost always yield positive results for the business and employer as well. CBT
Una Bennett is a vice president for Burrell Behavioral Health and Preferred Family Healthcare under parent company Brightli.
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C BT | WHAT ’ S GOING UP ?
What’s Going Up? BY JODIE JAC KSON JR
OUT WITH THE BARBECUE and in with the coffee. 7 Brew Coffee will soon stake a claim to a portion of Columbia’s coffee-loving crowd at the site of the former Lutz’s Famous Barbecue restaurant and drive-thru at 200 E. Nifong Blvd. The city’s Building and Site Development office issued 195 building permits with a total valuation of $27.2 million in October. Brew Crew LLC, which has already conducted permitted excavation and other prep work at the site, received a building permit that lists a new, 790-square-foot commercial building with a valuation of $143,132. 7 Brew Coffee has sought a Columbia site for more than a year, and there are strong hints that three more 7 Brew stores could be in the works for Columbia, with each location needing 40 to 50 employees. The drive-thru coffee chain already has 14 locations in Missouri. With more than 20,000 drink combinations, 7 Brew Coffee will have neighboring coffee and sandwich shops for stiff competition. The 7 Brew Coffee permit was the only new commercial construction permit issued in October. Other building permits included: • 32 single-family residences; valuation $12.35 million. • 3 townhouses; valuation $1.1 million. • 119 re-roof; valuation $8.82 million. • 5 duplexes; valuation $672,292. • 8 decks; valuation $133,009. • 1 commercial infill; valuation $75,000. • 4 residential alterations; valuation $278,340. • 13 commercial alterations; valuation $2.85 million. • 4 residential additions; valuation $401,617. • 2 pools; valuation $121,622. Highlights include: One more townhouse at 1615 University Avenue, making a total of twelve townhouses under construction or soon to be under
Photo by Jodie Jackson Jr
construction in the Fyfer Subdivision in the city’s East Campus neighborhood. As with the previous eleven permits, the builder is listed as “owner contractor.” The additional townhouse — Apartment 102 — has a listed square-footage of 2,375 sf. and a valuation of $327,210. The top dollar single-family home for October building permits was for a $989,784 house with 7,787-square-feet on Portrush Drive at Old Hawthorne. The builder is File Construction LLC. Three apartment buildings are getting roof replacements. Canvas Townhomes at 3217 S. Old Highway 63 will re-roof 21 apartments (project valuation $3.99 million); The Adora at 400 W. Old Plank Rd. has 28 units getting new roofs ($1.13 million); and the Central House apartments at 3200 Rock Quarry Road has a re-roofing project in place ($1.1 million). Hustad Companies Inc. is the contractor for each roofing project. The single commercial infill permit was for a BreakTime convenience store employee training area at 1000 Smiley Lane adjacent to the existing BreakTime store. That permit has a valuation of $75,000. Septagon Construction Company is the general contractor. Sacred Heart Catholic Church at 105 Waugh Street received a permit for 5,700-square-feet of work for an expanded kitchen, expanded bathrooms, a new entry, and removal of the existing mezzanine. Professional Contractors & Engineers is the contractor for the project with a valuation of $850,000. The former Verizon store at 303 N. Stadium Blvd., Ste. 105, will receive interior alterations to become a beauty salon. The 1,800-square-foot project has a valuation of $425,000. Schanbacher Construction LLC is listed as the contractor. CBT
If you see a building popping up and wonder, “What’s going up?”, email jodie@comocompanies.com and let us know!
COMOBUSINESSTIMES.COM
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CO LU M B I A' S
Food Network From rice cakes to Italian meats, hot dogs, and organic milk, COMO helps feed America. BY J O D I E JAC KS O N J R
W
ith more than 300 restaurants, coffee shops, in-store eateries, and specialty cafés providing an array of selections from pastries and pies to fast-food burgers and five-course dinners, it’s clear that food is big business in Columbia. Any drive down Stadium Boulevard or along Grindstone Parkway will further bolster that conclusion. But what about the footprint and economic impact of some of the nation’s largest food manufacturers that call Columbia home? Head to Columbia’s north side and along Paris Road/Route B to find the Kraft Heinz food manufacturing plant that makes every Oscar Meyer hot dog sold in America. (About six million per day.) Or if rice cakes are your snack of choice, you’ll find Quaker Oats/Pepsico where a wide variety of those crunchy orbs have been produced for almost 30 years now. Maybe you insist on organic milk from Aurora Organic Dairy on your family’s breakfast table or you want nothing but the best for your Papa John’s pepperoni pizza, which uses authentic Italian meats produced along the Route B corridor at Principe Foods, the Swift Prepared Foods plant. Not all the food manufacturing jobs are slotted into that corridor, though. For the eco-conscious vegetarians among us, there’s Beyond Meat with two locations in the city and with a history that is tethered to the University of Missouri and Missouri’s number one field crop — soybeans. The invention uses the plant protein to mimic the texture of meat, and Beyond Meat’s first mass-marketed product was chicken strips (sans actual chicken meat, of course). Beyond Meat is just one example of how the way we eat has changed. Fast-food drive-throughs and coffee shops are ubiquitous across Columbia’s landscape and won’t likely fade away anytime soon, but healthful meals and food have seen a substantial uptick COMOBUSINESSTIMES.COM
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among consumers, especially since the pandemic. Whether processed foods or manufactured plant protein that mimics meat, the constant need for raw materials to feed hungry consumers hasn’t changed. The Trade & Industry Development publication and website shined a light on Columbia’s place in food manufacturing in June 2022 when it declared that Columbia was among the regions that were keeping America fed. That headline was as much sales pitch as it was informational, because the publication’s target audience is administrators and C-suite executives in their fields, corporate real estate pros, and site consultants who might be looking to find a prime location for another client. “Columbia is an ideal location for food production due to wide access to ingredients,” the publication stated. “Missouri’s agricultural products include rice, soybeans, cattle, turkey and hogs, and surrounding Midwest states also provide ingredients for products produced in Columbia.” Trade & Industry Development also gave a nod to Mizzou’s College of Agriculture, Food and Natural Resources, which provides access to research and innovation in animal sciences, food science and nutrition as well as opportunities for internships and employment.
“Columbia is an ideal location for food production due to wide access to ingredients.” — T R A D E & I N D U ST RY D EVE LO PM E N T
Furthermore, the Moberly Area Community College campus in Columbia offers an AAS degree in mechatronics and produces technicians trained to keep production lines, testing, and maintenance equipment performing effectively. Local economic development leaders were eager to tout Columbia’s place among food manufacturers. “Columbia has been a business-friendly community for decades for the food industry with Kraft Heinz and Quaker Oats, and the addition of employers like Beyond Meat, Aurora Organic Dairy, and Swift Prepared Foods solidifies our standing in the food manufacturing industry,” said Bernie Andrews, executive vice president of Columbia Regional Economic Development Inc. (REDI.) The food business-friendly environment offers even more attraction with the possibility of tax-abatement incentives like Chapter 100 bonds from Boone County to take some of the sting out of large capital investment projects. The county and city also coordinate with the public/private Missouri Partnership and the state of Missouri on tax and job training incentives. Those incentives are not without controversy and detractors, although the tax-supported entities that are most affected — namely, Columbia Public Schools, the library district, and the Boone County Fire Protection District — put their support behind those incentives with the view that those manufacturing investments might be made elsewhere, taking the jobs and economic activity with them. 46
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HERE’S A C LO S E R LO O K AT CO LU M B I A’ S M A J O R FO O D M A N U FACTU R E R S:
PepsiCo Quaker Oats N A S DAQ : PE P 45 01 PA R I S R OA D
Quaker Oats runs a production facility in Columbia that has made rice cakes since 1995 and is only one of Quaker’s four plants to produce 18 flavors of rice cakes. It broke ground on a $20 million plant in 1994. In August 2001, Quaker Oats was acquired by PepsiCo for $14 billion. The Columbia plant employs some 360 people and has technology and training partnerships with Mizzou and MACC. The plant did not request tax incentives for construction or expansion.
Aurora Organic Dairy PR IVAT E LY OWN E D. 452 5 WACO R OA D
In 2017, Aurora Organic Dairy built a new, 127,000-square-foot organic milk processing and packaging facility. The plant has around 130 employees and processes and packages an array of products, including milk in a variety of single-serve and shelf-stable bottles; value-added dairy creamers, including fortified and flavored milks and creamers; extended shelf-life milk in half-gallon cartons; and more. AOD was granted, via Chapter 100, a 75 percent property tax break for two phases over a period of 13 years.
Swift Prepared Foods
Beyond Meat
Columbia Foods
S U B S I D I A RY O F J B S U S A
N A S DAQ : BYN D
4 6 0 0 WACO R OA D
N A S DAQ : S F DWF
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The $200 million, 325,000-square-foot plant opened in April 2023 on 80 acres in north Columbia. The state-of-the-art Italian meats facility produces prosciutto, pepperoni, mortadella, soppressata, and salami under Swift’s emerging brand, Principe Italia. Swift has also been operating a $68 million bacon processing facility in Moberly since 2021. At the grand opening event in April, Tom Lopez, president of Swift Prepared Foods, said the plant was “the culmination of years of hard work and investment by our team and our partners in Missouri.” Lopez said the company’s financial outlay represented the largest-ever private investment in Columbia. He cited cooperation between state and county governments, a business-friendly environment, the ability to access raw material, and the coming expansion of the I-70 corridor as reasons to locate in Columbia. Gov. Mike Parson and Columbia mayor Barbara Buffaloe lauded the company, the jobs it creates, and the economic activity that will result from the investment. Buffaloe added, “This solidifies our community’s standing in food management.” The plant created 100 jobs, with plans to hire 100 to 200 more in the first 12 months of operation. The Columbia Missourian reported that the plant will have an annual payroll of $13.23 million. Swift Prepared Foods received several tax incentives from both the state and the city, as well as Chapter 100 tax abatement of 75 percent of real property taxes over the next 10 years and 75 percent of personal property taxes for the life of each piece of its equipment. But local taxing entities aren’t losing out entirely. Over the next ten years, Swift will pay more than $3 million in property taxes to CPS and the other entities. Also of note, Columbia-based Emery Sapp & Sons construction was subcontracted by general contractor Stellar to perform the grading, underground utilities, and paving work for the facility.
The plant-based burger startup began in Columbia in 2009 “to access the outstanding research being conducted at the University of Missouri,” said Ethan Brown, CEO and founder.” Beyond Meat announced in 2018 its plan to expand and triple its production capacity in Columbia, creating as many as 250 new jobs. The expansion increased Beyond Meat’s footprint from 30,000 to 100,000 square feet. A news release from Missouri Partnership touted the expansion as evidence that “Missouri gives food solutions companies rapid access to global markets, extensive distribution options, a friendly regulatory environment, and access to a diverse customer base.” Beyond Meat did not request Chapter 100 tax abatement for its investment.
(KRAFT HEINZ) N A S DAQ : K H C
The Columbia plant began operations in 1985 with 150 employees focused on the Oscar Meyer brand. The plant currently employs around 440 workers according to REDI. It is the only Oscar Meyer hot dog plant with 24/7 production. (You might have seen the iconic Wienermobile around town.) In 2015, Kraft and Heinz merged and announced a $114 million investment for a 25,000-square-foot expansion, and it sought Chapter 100 bond tax incentives, asking for a 75 percent tax break for 10 years. While the company stood to save $4 million over the ten-year plan, the affected taxing entities — CPS, fire district, and others — would still receive about $2 million more because of the expansion. The expansion also meant a reduction in jobs, because three of the oldest hot dog production lines were replaced with two high-speed lines that needed fewer people to run them. At the time, REDI officials said workforce reduction was never a positive thing but preserving as many as 350 or more jobs was worth offering the tax incentives. When Kraft Heinz merged, it reportedly became the third-largest food and beverage company in North America with annual revenue of about $28 billion. CBT
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C BT | NEW BUSINES S L I CEN S ES
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Metro Area Missouri Columbia, Metro Area Missouri Columbia,
Three Creeks tion Conserva Area
.com ercialrealty ealty.com ercialR lland@plazacomm pau lazaComm 23 • www.P 5-2613 • E-mail: .com ouri • ©20 5-1020 -44 ercialrealty mbia, Miss ealty.com 573-44 Fax: 573 for Colu ercialR lland@plazacomm Report mm 65203 • Market aCo MO pau laz 2023 bia, ail: lty w.P Colum ial Rea • ww • E-m • ©2023 nadette, a Commerc 5-1020 -445-2613 Columbia, Missouri Plaz 2501 Ber 573-44 Fax: 573 ort for 65203 • Market Rep umbia, MOmercial Realty 2023 Col , nadette Plaza Com 2501 Ber
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.com rcialRealty Comme www.Plaza lty.com Rea alty cial lRe rcia a Com memer Com ©2023 Plaz www.Plaza lty
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Call Plaza Commercial Realty for our updated market report!
KCB Construction and Painting 5902 Kelsey Dr General construction and painting.
573-445-1020
Tiger Market 1 S Fourth St Liquor and smoke store. Mochi Mochi 2507 Bernadette Dr Mochi donuts, Korean chicken, milk tea, to-go restaurant. Grass Roots Home Care, LLC 303 N Stadium Blvd Home health care services. CBT
Paul Land - Mike Grellner - Lauren Crosby
www.PlazaCommercialRealty.com 2501 Bernadette Drive Columbia, MO 65203 573-445-1020
COMOBUSINESSTIMES.COM
49
C BT | D E E D S O F T R U ST
A DV ERT IS ER I N DEX 63 Liquor.............................................17 Accounting Plus...............................25 Anthony Jinson Photography....... 3 Columbia Chamber of Commerce......................................... 16 Cherry Hill Dental............................39 First State Community Bank.........4 GKR Motor Cars................................51 Haas Accounting................................4 Happy Hollow Farm........................ 14 Hawthorn Bank.................................. 2 Heart of Missouri United Way...... 10 Jenny’s Wildlife Wonderland......... 5 Job Point............................................ 14 Mid America Bank...........................23 N.H. Scheppers Distributing Company................... 48 Plaza Commercial Realty............. 49 Premier Moving & Storage............33
Deeds of Trust Worth at least $1,048,000
$188,000,000 GMES LLC Audax Private Debt LLC STR 30-49-12 //SW SUR BK/PG: 414/115 FF LT 7 & PT Lots 1 & 2
$1,500,000 Lone Oak Holdings LLC Cadence Bank STR 11-49-13 //SE SUR BK/PG: 349/398 AC 18.76 FF Tract 2
$30,370,000 MHI Columbia LP Merchants Bank of Indiana Keene Estates Plat No. 6
$1,500,000 Lone Oak Holdings LLC Cadence Bank STR 11-49-13 //SE SUR BK/PG: 349/398 AC 18.76 FF Tract 2
$3,600,000 1617 University Townhomes LLC The Central Trust Bank LT 17A Fyfer’s Subdivision Plat No. 2 $3,000,000 ASM Development LLC The Callaway Bank LT 2A1 Ewing Industrial Park Plat 2A $2,900,000 RADHE LLC The Central Trust Bank LT 7 Hilton Plat 3 $2,730,000 Columbia 006 Properties LLC Royal Neighbors of America STR 21-49-12 //S SUR BK/PG: 3365/167 AC 7.07 FF Tract 1 $2,133,600 Buckman Properties LLC HNB National Bank STR 10-50-11 //SE SUR BK/PG: 5792/2 AC 158.4
Prost Builders.................................. 24 University of Missouri Healthcare Department of Surgery....................4
50
THE FOOD & DRINK ISSUE 2023
$1,550,000 Bailey-Kelley Properties LLC United State Bank LT 1 BL 3 Proctor Place
$1,500,000 Lone Oak Holdings LLC Cadence Bank STR 11-49-13 //SE SUR BK/PG: 349/398 AC 18.76 FF Tract 2 $1,500,000 Orscheln Properties Co. LLC Regional Missouri Bank LT 9 Keene Estates Plat No. 4 $1,358,393 Harley D. Naumann UMB Bank STR 16-47-13 //S $1,330,000 Millard, G. Tipton Trustee The Bank of Missouri LT 314 Old Hawthorne Plat No. 3 $1,200,000 SS4US LLC Mid America Bank LT 404 Arbor Falls Plat No. 4 $1,096,000 Brew Crew LLC First Security Bank LT 45 Rockbridge Sub LT 39 $1,048,000 Kfuri, Mauricio Trustee The Central Trust Bank LT 108 Heatherhill Estates Plat 1 CBT
This h oliday season you can
n ing o s a Se f Giv o
h e lp m a ke d re am s co m e true.
And here are some cool car pictures to motivate you to donate big to these nonprof its we stand by. Thank you for donating and we can’t wait to make a HUGE Announcement in the January issue!
Th ese n onprof it organizations h elp our local community an d with your donation could h elp even m ore.
Coyote Hill
gives children secure homes to live in, provides the resources and training to help parents provide a temporary or forever home for a child in foster care, and providing in-home coaching and mentoring for foster families.
Contribute to the Coyote Hill Christmas Fund
Woodhaven
Contribute to the Gift Card Drive Donation Program
Happy s y a d i ol H
Contribute to the Ongoing Funding of the Program
g krmot orc a rs.co m
provides a caring team advocating for those with disabilities: enhancing lives, respecting individuality, providing quality opportunities for choice, and promoting community membership.
from,
Rainbow House provides an emergency shelter for
children transitioning through foster care in a safe, home-like environment; crisis care, respite care, case management, child advocacy services, and more for the youth in crisis in our community.
Sc a n Me