November 8, 2019 Upstate Business Journal

NOVEMBER 8, 2019 | VOL. 9 | ISSUE 21

What it takes for a restaurant to make it 50 YEARS PAGE 6

Pictured: pimento burger from Northgate Soda Shop | photo by WILL CROOKS

Angie Carrier

Janina Tukarski Ellis

Michelle Jardines

Marie Gruber

Greenville Open Studios 2019 Exhibit

squared away Through December 13th

Diane Kilgore Condon

Kevin Isgett

Regular Gallery Hours: Monday – Friday | 9:00 a.m. – 5:00 p.m.

Open Studios Weekend Hours: Friday, November 8 | 6:00 – 9:00 p.m.

Saturday, November 9 | 10:00 a.m. – 6:00 p.m.

Sunday, November 10 | Noon – 6:00 p.m.

Caroline Wright

Dana Jones

Location: Metropolitan Arts Council 16 Augusta Street | Greenville, SC 29601

www.GreenvilleOpenStudios.com

Jessica Fields

Paul Flint

Judy Verhoeven

Suzy Hart

Greg Flint

Melissa Anderson

THE OPENING BELL Hi Greenville! I’m back! As some of you may remember, three years ago my family and I left Greenville to head west. While we enjoyed our time in the hot Arizona desert, we decided Greenville is home. There’s a whole list of things I missed- downtown, having four seasons (and rain!) and the overall sense of community Greenville embodies were all at the top. Southern hospitality is truly abundant in Greenville and I am so thrilled to be back.

I’ve rejoined the Community Journals team as associate business editor. What does that mean? I’ll be overseeing content for the Upstate Business Journal and connecting (and reconnecting) with the Upstate business community.

It’s my goal to bring you the stories you care about, news about what’s going on and insight into the people and entrepreneurs that make our community thrive. Please reach out to me with ideas, comments and feedback and let’s keep the conversation going. Sherry Jackson email:sherry@communityjournals.com.

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16

What does it take for a restaurant to stay in business over 50 years? Upstate Business Journal talked to several local restaurants whose food has stood the test of time.

QUOTED

10

Watchmaker H. Goose

expands line to include clothing, blankets and bags.

THE BIG NUMBER

“Greenville is a community that fits us, and we believe it will be successful.”

-Jay Griffin, president, Caviar & Bananas

$318,975

worth of sales during 2018’s Open Studios. Read more about the event’s economic impact on page 20.

UBJ

TBA

Drinks, dinner and a movie?

At the same time? Heads up Greenville.

Alamo Drafthouse Cinema may be on its way to Pelham Road near TopGolf.

November 8, 2019 | upstatebusinessjournal.com

3

What’s the Buzz with Wandering Bard Meadery? n story by JEANNIE PUTNAM | photos PROVIDED

Tucked away in Mauldin sits the Upstate’s only meadery, Wandering Bard Meadery.

While Wandering Bard was founded just over two years ago by the uncle and nephew team, Brian and Adam Daughhetee, the love of brewing beer and mead has been in this family since 1990, when Brian started making mead.

“I was in college and beer was expensive,” said Brian Daughhetee.

“A friend of mine, who is one of our investors, had gone out to California that summer to visit family. He told me that people were brewing their own beer out there.”

Brian and his friend looked around and found a home-brew supply store. They started making beer and

I started seeing mead referenced in pop culture like books, the Vikings shows on the History Channel and Game of Thrones.”

-Adam Daughhetee, co-founder, Wandering Bard

4 UBJ | November 8, 2019

after he made his first batch he realized he could make decent beer for less money than store-bought brews. His first beer recipe book also had a recipe the honey-based alcohol called mead, which he tried as his second or third batch of anything he made.

Only 12 years younger than Brian, Adam was introduced to mead making by watching his dad and Brian homebrew together. While Adam saw the brewing in the house, he was not a brewer himself.

After moving to the Upstate from Maryland to join Brian’s IT

business, Adam suggested that they start a business because mead was “an up-and-coming beverage.”

“I started seeing mead referenced in pop culture like books, the Vikings shows on the History Channel and Game of Thrones,” said Adam Daughhetee.

However, when Adam first approached Brian about brewing mead professionally, Brian was not interested. Brian was currently working on a batch of mead when Adam approached him about going into business. They shared the batch with

WANDERING BARD MEADERY

friends and, based on the encouraging feedback, they received, Brian agreed to start the business.

“Even then, I don’t think we had an idea what the scale of what we were doing was going to be,” said Brian. “We thought we were going to be perpetual mead makers, but we were going to sell to our friends.”

The transition from home mead maker to production was an adjustment. Just before they started their business, Brian was already making more home brew and had the oppor-

tunity to buy a 75-gallon fermenter.

According to Brian, a home brew fermenter is usually for 5 gallons. Today, Wandering Bard’s largest tank now is just under 400 gallons and they are looking to buy two more of them.

The relationship between uncle and nephew is reflected in the name of the business. Wandering Bard comes from several avenues.

The first is that both Brian and Adam were in bands. As a result, storytelling, poetry, and music are all meaningful within their family. The second is that when Brian started getting into making mead, he was traveling a lot. Lastly, when Brian was in college, both he and Adam played a role-playing computer game called Bard’s Tale.

“We took all those ideas and the game and came up with Wandering Bard,” said Adam. “The name just felt right, it clicked.”

Today, Wandering Bard mead is available in 20 different commercial varieties with all-natural ingredients and the mead is gluten-free.

www.WanderingBardMeadery.com

| FOOD & BEVERAGE

TYPES OF MEAD CURRENTLY AVAILABLE TRADITIONAL

Semi-sweet honey wine made from SC wildflower honey. This is the flagship variety and is recommended as a starting point for new mead drinkers.

BLACK CHERRY

UNCLE BOB’S PIPE

Semi-sweet mead made with SC wildflower honey steeped with a black tea and chocolate blend.

OAKED BLACK CHERRY

Semi-sweet mead infused with black cherries.

Semi-sweet mead infused with black cherries and an addition of toasted American oak.

BLUEBERRY

OAKED BLUEBERRY

Semi-sweet mead infused with blueberries.

ELDERBERRY

Semi-sweet mead infused with elderberries.

CARAMEL APPLE CYSER Semi-sweet mead with caramelized SC wildflower honey, Carolina apple cider and added spices.

Semi-sweet mead infused with black cherries and an addition of toasted American oak.

OLD WORLD BOCHET

Off-dry mead with caramelized SC wildflower honey, long-pepper, grains of paradise, ginger, cloves and green cardamom.

MEAD IS AN ALCOHOLIC DRINK OF FERMENTED HONEY AND WATER

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November 8, 2019 | upstatebusinessjournal.com

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TIME-TESTED

what it takes for a restaurant to last 50 years in the Upstate n story by JESSICA MULLEN | photos PROVIDED

What are the ingredients that make up a successful restaurant? A secret family recipe? A pinch of good marketing? A hot location? Low prices? Once a successful restaurant is crafted, will it age to perfection or grow stale?

The Journal identified several Upstate restaurants that have been serving food for more than 50 years and asked their owners what it takes to make it in this line of work. The response? Relationships and dedicated service are the bread and butter every one of these restaurants has perfected.

Northgate Soda Shop OPENED: 1947 LOCATED: 918 North Main St., Greenville KNOWN FOR: Pimento Burger

R

en and Iris Bell just celebrated, on Oct. 1, their 10th anniversary as the owners of Northgate Soda Shop. Ren Bell credits the restaurant’s longevity to relationships.

“You cannot run a place like this from afar,” he says. “You gotta entertain people. You gotta talk to them. You gotta learn their names and they feel like, ‘These guys know me,’ and they’ll come back in the door.

It’s worked for us, anyway.”

It’s worked for 72 years to be exact, making Northgate Soda Shop, which is located on North Main Street, one of the oldest continually serving restaurants in Greenville.

“Every week I get new customers,” Ren Bell says. “It’s been good for us to be in this location, because it’s on the outskirts of town, without the hustle and bustle of downtown.”

He counts customers from the North Main community, “within 5 or 6 miles” of the store, as his regulars. At the counter, each seat bears a small plaque designating a faithful customer, like a bar stool hall of fame.

According to the restaurant’s website, Jim DeYoung, a former owner of more than 60 years, can be found at the shop enjoying his morning coffee with friends almost daily. Ren Bell tells the tale of how the breakfast club came to be.

“We stopped serving breakfast about four years ago, but some of the locals asked me if they could come in and drink coffee,” Ren Bell says. “They come in here every day, except Sunday, at eight o’clock in the morning. They’ll bring donuts, but I provide the coffee.”

Ren Bell says building relationships is key to Northgate’s success.

“If you’re gonna be a mom and pop store, you gotta be here,” he says.

If you’re gonna be a mom and pop store, you gotta be here.”

-Ren Bell, owner, Northgate Soda Shop

photo by WILL CROOKS

6 UBJ | November 8, 2019

Right: Owners, Ren and Iris Bell, photo PROVIDED

photo by WILL CROOKS

Pickwick OPENED: 1947 LOCATED: 3219 Augusta Rd, Greenville KNOWN FOR: Signature fountain drinks like the Cherry Smasher

T

he Pickwick is an example of a restaurant that has refitted itself to every era. Originally its sandwich counter opened in 1933. The store closed in the 1940s when all of its staff members left to fight World War II. In 1947, the pharmacy side of the store was reopened. The Pickwick sandwich counter then closed in the 1960s due to a staff shortage and didn’t reopen until 2007, when Kelly Odom inherited the business from his father.

Today, Odom says The Pickwick runs three operations: a gift shop, the pharmacy and the sandwich counter. It also features a full-service soda fountain, which Odom purchased from an even older Greenville pharmacy, Carpenter Brothers. The soda fountain had been located at its Main Street location in Greenville. Odom sent the entire machine to Chicago’s American Soda Fountain Inc. for a deep cleaning before it returned to service at The Pickwick. Today, customers can try one of the signature fountain drinks, such as the Cherry Smasher or a vanilla cherry Coke.

Pickwick originally opened in 1933, but closed in the 1940s During World War II

Tanner’s Big Orange OPENED: 1943 LOCATED: 322 S Pleasantburg Dr., Greenville KNOWN FOR: Orange-pineapple “Party Punch” It’s old-fashioned good food,” says John Zeller, the owner of Tanner’s Big Orange. “It’s not rocket science.”

Tanner’s Big Orange opened in Greenville in 1943. According to the restaurant’s website, the restaurant moved from Main Street to South Pleasantburg Drive in 1987, when South Pleasantburg Drive was still a two-lane road. At one point, the Tanner family owned restaurants in 28 locations from Texas to North Carolina, according to family sources.

Greenville’s Big Orange is the last Tanner restaurant still in service. John Zeller took over running the restaurant from his father, James Zeller, in 1990.

Zeller says that an authentic sense of nostalgia helps Tanner’s Big Orange maintain its identity.

According to Zeller, the Big Orange is also known as Greenville’s “party punch headquarters.” During the holidays, the restaurant’s orange-pineapple punch, which contains fresh-squeezed fruit juice, is dyed red and green to celebrate the season. It’s a Greenville tradition, he says.

It’s old fashioned good food. It’s not rocket science.”

-John Zeller, owner, Tanner’s Big Orange November 8, 2019 | upstatebusinessjournal.com

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The Clock Restaurant

The Clock was a popular hangout for Wade Hampton High School students in the 1960s. Up to 2,000 students could be found there on a Friday night.

OPENED: 1954 LOCATED: 1844 Wade Hampton Blvd., Greenville KNOWN FOR: Southern dishes and classic meat & threes

T

he Clock Drive-In on Wade Hampton Boulevard was opened in 1954 as the third of three Greenville restaurants owned by Nick and John Hambaris, according to the restaurant’s website. The two Greek brothers gave all three restaurants the same name. John Banias, the current owner, recalls the community that originally supported not one Clock restaurant, but many.

“The Greek immigrants would learn the job, learn the language, save their money and then after a few years go off to open their own restaurant. They’d call it The Clock,” Banias says. “Nobody really had the rights to the name, and nobody really complained about it, because they were proud to see someone going off and opening up [a restaurant]. That was the whole American dream — to succeed.”

Banias inherited the business from his father, Paul, who instilled in him the hard work ethic to which Banias credits the restaurant’s longevity.

Source: ClockDriveIn.com

Beacon Drive-in OPENED: 1946 LOCATED: 255 John B White Sr Blvd., Spartanburg KNOWN FOR: Chili-Cheese A-Plenty

A

ccording to the Beacon Drive-In website, John White opened his restaurant on Thanksgiving Day 1946 on a road that would later be named after him. Today, the Beacon hosts over a million visitors a year, according to its website, which also highlights the restaurant’s famous menu item, the Chili-Cheese A-Plenty, “a chili-cheeseburger buried underneath piles of sweet onion rings and french-fried potatoes.”

The website also claims the Beacon sells more sweet tea than any other restaurant in the world, using 3,000 pounds of sugar per week and making 62,500 gallons a year. They even sell it in retail stores.

More than 1 MILLION people eat at the Beacon EVERY YEAR Beacon photos provided by SPARTANBURG CONVENTION & VISITORS BUREAU

8 UBJ | November 8, 2019

Today, the Beacon is owned and operated by local brothers-in-law Sam Maw and Steve McManus

Strossner’s OPENED: 1947 LOCATED: 21 Roper Mountain Rd, Greenville KNOWN FOR: Quiche and seasonal pumpkin pound cake

S

trossner’s Bakery, Cafe & Deli, located at the corner of Roper Mountain and Congaree roads, is over 70 years old. Tapley Strossner, the current owner, is the third generation of the family who started the German bakery in 1947. Strossner’s has moved locations several times within Greenville and has added departments such as a to-go counter, catering and florist to meet customer demand.

Strossner says this adaptability has helped his family’s bakery stay in business.

The quiche is one of the restaurant’s most famous items, although he says that pumpkin pound cake is the most popular seasonal item for fall.

Open Hearth OPENED: 1959 LOCATED: 2801 Wade Hampton Blvd, Taylors KNOWN FOR: Steaks cooked on an open charcoal grill The Open Hearth, which opened in 1959, is owned by Jimmy and Paula-Starr Melehes. Named for the open charcoal grill on which steaks are cooked, the white-tablecloth, fine-dining atmosphere has been serving Greenville for generations, according to Jimmy Melehes.

“The mainstay is our customers,” he says. “We have a very loyal clientele. I would say probably 65% of our business is regulars. I’ve been seeing a lot of third-generation families coming in. We’ve had people come in who had their rehearsal dinner here 50 years ago.”

The dining room is intentionally designed to be quiet, from the carpeted floors to the sound-absorbent tiles in the ceiling. The service is equally intentional, from greeting customers by name at the door to the freshcut flowers on the tables. Ultimately, Jimmy Melehes credits the Open Hearth’s longevity to his family’s dedication.

“I think our biggest success is that we’re family-owned and operated,” he says. “There’s somebody from the family here all the time. Always has been.”

I think our biggest success is that we’re family-owned and operated. There’s somebody from the family here all the time.”

-Jimmy Melehes, owner, Open Hearth November 8, 2019 | upstatebusinessjournal.com

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Caviar & Bananas new management has renewed vision for Greenville n story by ARIEL TURNER | photo by WILL CROOKS

Caviar & Bananas, born of a beloved Charleston market and cafe, has been through a menu of changes since opening in 2016 next to Aloft Greenville downtown hotel in the One City Plaza. But its new president is ready to get down to business.

President Jay Griffin oversees Caviar & Bananas locations in Charleston, Greenville and Nashville — locations now owned by Feenix Venture Partners.

Greenville is a community that fits us, and we believe it will be successful.”

-Jay Griffin, president, Caviar & Bananas

“Since I joined in July, I’ve made Greenville a focus,” Griffin says. Initially, the other markets needed attention. “Greenville kind of got lost in the middle.”

Greenville is a close-knit community, “and it matters to be connected,” Griffin says.

Caviar & Bananas came to Greenville when owners Kris and Margaret Furniss opened their first cafe and market outside of Charleston.

The Furnisses struggled and sold the brand and four locations to New York City-based Feenix Venture Partners in October 2018.

The upheaval took a toll, with changes in management and staff, the menu and hours.

“A transition becomes all about the transition and the sale, and it’s easy to lose sight of the day-to-day

operations,” says Griffin, who is based in Alabama.

“Our community presence and community involvement fell off.”

Now, he’s looking to forge relationships with restaurants, nonprofits and community efforts that align with company goals.

One of the challenges the Furnisses faced is a location that is not on Main Street. Elsewhere, a block off the main drag is prime real estate. In Greenville, that presents a challenge, Griffin says.

To reduce wait times during lunch, Caviar & Bananas will soon offer more fresh grab-and-go items.

Also, Griffin says suppliers are being evaluated because quality lapsed in

some areas. The goal is to source locally when possible.

Caviar & Bananas plans to expand into markets such as Charlotte and Atlanta. Greenville will be key, as the proving ground for staff and management.

“Greenville is a community that fits us, and we believe it will be successful,” Griffin says. “It’s a great place to grow and develop future leaders.”

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Raising the Red Roof Pizza Hut Chief Brand Officer shares strategy and nostalgia with a return to her roots n story by STEPHANIE TROTTER | photos PROVIDED

Marianne Radley is experiencing a homecoming. Not the fall foray of mums and marching bands, but a mid-career sojourn to her nascent days at school and work.

“It’s great to come back to my roots,” she says. “To come back to Clemson, and to once again work for Pizza Hut, where I started as a dishwasher and hostess as a teen It’s a nice convergence of the two.”

Clemson University and Pizza Hut are embracing the marketer.

“Forbes Magazine” praises Radley — Pizza Hut’s new chief brand officer — as a “risk-taker” and her “ability to think outside the box.”

Her career path started at Clemson, where she majored in English and history. This fall, the ’94 grad spoke to 150 students at the Erwin Center for Brand Communications at Clemson.

“Of all the places I’ve spoken, this means the most,” says the 50-yearold die-hard Tiger.

A married mother of four, Radley’s career is loaded with firsts. The only first she likes to talk about, however, is being first in sales.

Her accomplishments are many: She was Budweiser’s first female brand manager and launched Monster Energy drinks in 40 countries as senior vice president of global marketing.

She was the only female in leadership at Duke Manufacturing, an industrial foodservice solution company.

“I’ve worked in very male-dominated industries,” she says. “I understand the uniqueness of having a woman in leadership. … But I wrestle with it. I’d rather be known simply as chief brand officer.”

New initiatives will include

CHEEZ-IT STUFFED PIZZA PARTNERING with the NFL & expanding BEER DELIVERY For the past 18 months, she’s been reigniting Pizza Hut’s brand, after the long-time market leader dropped below Domino’s market share in 2017.

“You get very few opportunities in your career to turn around an iconic American brand,” she says.

Radley is utilizing old and new tools.

New initiatives include Cheez-It Stuffed Pizza, partnering with the NFL and expanding beer delivery, making Pizza Hut the only national pizza chain serving suds on wheels.

She’s also honoring the company’s 61-year heritage, like bringing back the red roof logo.

“We are on track, and now we need to deliver on the rest of it,” she says. “Making a brand relevant again is always harder.”

The new consumer is the biggest challenge, Radley says. “They want what they want when they want it, and you have to market to that.”

After working coast-to-coast, she hopes she’s home to stay. “I’d love for this to be my last move. I loved working for Pizza Hut as a 16-yearold, and I love working there now.”

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Vicario Liqueurs and Spirits opens tasting room n story and photos by EVAN PETER SMITH

Five years after it first began selling its specialty liqueurs, Vicario Liqueurs and Spirits has opened the doors of its new tasting room in Greer.

The company has already made a name for itself in the competitive craft spirits scene of New York City, having won two Good Food Awards and three double gold awards from TheFiftyBest.com. Now company founders Janette Wesley and Vicario Renato are looking to give the local community a taste of their 15 handmade liqueurs, which are bottled right here in the Upstate.

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NEWS |

NEED TO KNOW

Swamp Rabbit Café and Grocery born out of two locals’ love of quality produce n story by GEORGIA GAY | photos PROVIDED

In 2011, Mary Walsh and Jacqueline Oliver found it difficult to find everything they wanted from farmers markets and would even locate farmers themselves to buy produce. This inspired the idea of creating a grocery open every day where people can always go in and trust the source of the produce.

They set off to make it happen and along the way saw a need for another café in Greenville the two moms said. “We wanted to create a café that used local ingredients, everything was fresh and made fresh,” Walsh said.

Walsh and Oliver then started to look for land and met with local farmers.

“Long before the business opened, we met with every farmer at the farmers markets to explain what we wanted and needed,” Walsh said. “This was around the time we started looking for property or land to be rented.”

It was very important for the property to be walkable and safe.

“The Swamp Rabbit Trail had just opened with a lot that had been abandoned for years so we started looking to see if the land could be rented.”

While Walsh and Oliver were investigating the property, they learned it was in the works to become a scrap-metal yard. Luckily, the plans fell through and it would eventually become Swamp Rabbit Café and Grocery.

“When we first opened, we had 1,800 square feet to work with,” Walsh said. “The café, bakery and grocery were all in what is now the café space.”

With the trail just opening, the shop wouldn’t get too crowded. The first concern when everything first started was building repeat business. “We were banking on people going out of their way to

14 UBJ | November 8, 2019

support local farmers if they could, and they did,” Walsh said.

One program that Walsh and Oliver worked really hard on was acquiring coffee and chocolate.

“We try to source coffee as sustainably and ethically as possible,” Walsh said. “With coffee and chocolate in particular, people don’t realize how difficult it is to find chocolate to feel good about.”

For perspective, instead of paying $4 for fairtrade coffee, they pay $23 a pound for direct-trade every coffee. “We go through [hoops] to make sure every-

help market local food. The program sought to help small farmers succeed.

“We made an argument that if we could get a few pieces of equipment, like refrigeration, we could buy a certain amount more from farmers and expand the grocery,” Walsh said.

With hard work, the entrepreneurs have managed to grow their business from 26 employees to 100, and now buy from more than 150 farmers.

One novel idea the Swamp Rabbit Grocery owners had that’s proven successful is the food hub.

“It is a place that aggregates food from local farmers with the idea being that as one small farm it is hard to get out to customers, invoice and take orders,” Walsh said.

Walsh continued to say that instead of one farm distributing to 40 different restaurants, they sell everything to the grocery and café.

“They sell everything to us and as a service to them, we sell to the restaurants,” Walsh said. “We already had a buyer in house spending time sourcing for local stuff and it was a need in the community, so we naturally helped.”

First opened in 2011, the business has grown from 26 employees to 100, and now buys from more than 150 farmers. thing is within our standards,” Walsh said.

On average during the week, there are about 500 transactions. During the weekend, there are easily over 1,000, Walsh said. The main focus of the café and grocery is efficiency.

“Our big problem when we first started was getting customers,” said Walsh. “Now it is learning to be efficient and maintaining a good experience with so many people around.”

In order to run the grocery, Walsh and Oliver had to obtain matching grants from the USDA to

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NEED TO KNOW

| NEWS

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November 8, 2019 | upstatebusinessjournal.com

15

NEWS |

NEED TO KNOW

BUSINESS

Watchmaker H. Goose expands line to include clothing, blankets and bags

n story and photos by KALI LLANO

for watches, born in part from his service in the Navy, where he wore a watch on each wrist in order to time air traffic across time zones.

The brand’s name is derived from an ‘H’ for HARRIS followed by

GOOSE, QUINN’S DOG

Rush Wilson Limited recently hosted a trunk show debut for H. Goose, a watch brand that the trusted downtown menswear store has promoted since the day the watch was created. Now that H. Goose is expanding to include clothing, bags and more, Rush Wilson is on board.

The H. Goose brand started with owner Harris Quinn’s admiration

After he created a watch of his own, he decided that he could make just about anything.

The company is owned by Quinn and John Pellett, with help from Lee Norwood, who came from Ralph Lauren.

The new H. Goose products — outerwear, shirts, blankets and bags — exude 1950s tradition, a passion for the outdoors and a focus on field-wear.

The setting for the show exemplifies H. Goose values. Quinn’s great-grandparents once owned the building that houses Rush Wilson Limited.

The other inspiration for the team is more unusual: Quinn’s dog, Goose. The brand name combines “H” for Harris with Goose, the name of the beloved, furry sidekick. Goose is described as energetic, fun, loyal and good lookin’ – just like the brand that the owners aimed to create.

H. Goose weekend-wear pairs with fishing, hunting and socializing. The pieces are “heirloom quality,” Quinn says. “The type of clothes our grandads would have worn in the ‘50s while they were hunting and fishing.”

Most H. Goose apparel is created in the South – including flannel wo-

ven in Belton and Spartanburg. All products are made in the U.S. Between networking and support from Rush Wilson Limited, H. Goose plans to soon be in 100 stores in the Southeast. Owner Rush Wilson describes supporting H. Goose as “a great honor and opportunity to represent our hometown boy.”

More importantly, Wilson wants customers to take home a special piece of Greenville that they can wear for years to come.

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Are you trying to lose weight now in preparation for holiday gorging? If so, Caiti Nascarella says stop what you are doing immediately. With a small amount of preparation, you can maintain a healthy weight throughout the holiday season - without missing out on grandma’s buttery mashed potatoes.

“When I’m talking patients through the holiday season, it’s about how we can be healthier,” says Nascarella, a certified health coach and assistant practice manager at PartnerMD. “It’s about navigating those buffet tables, but also how you’re handling exercise and sleep.”

The first step is staying hydrated.

“Dehydration can feel similar to hunger,” she says. Having a healthy snack before going to a party or dinner can also be helpful, especially if it includes some fat: think apples with almond butter, or berries and string cheese. “Never arrive starving,” she says. “If we haven’t eaten, our eyes are way bigger than the belly.”

While eschewing alcohol is not necessary, she suggests one or two drinks tops. “Try to be mindful,” she says. “Not only is it empty calories, but alcohol will affect your sleep quality and lead to less healthy eating. We’ve all been there!”

Consider what you are drinking as well. Try a lower-calorie vodka soda instead of more sugary and caloric wine, mixers or craft beer.

If you’re bringing along an item to share, Nascarella says a healthier item is always appreciated. “Other people will

want healthy options too, so go ahead and be that person,” she says. “Bring “Other people will want something to lighten it up.” Then, indulge moderately in your favorites and healthy options too, so go fill out your plate the healthiest fruits, ahead and be that person, vegetables, lean meats and grains you bring something to can find.

In addition to the food pitfalls that lighten it up.” dot the holiday landscape, tight schedCaiti Nascarella, ules and a busy calendar can also make Certified Health Coach healthy choices more challenging. If you typically work out three times a week, latte early in the day, try to stick with that - but also have a because she suggests back up plan. If you can’t do your 40- avoiding all caffeine minute walk, you can still do a 20 after 2:00 pm to minute walk, or even three 10-minute improve sleep Keeping your quality. And walks spread throughout the day. “Doing Keeping your something is always better than doing leadership though we all nothing,” Nascarella while may know leadership at says. theAnd leading traipsing through the mall and fighting this one, it at leading edge of crowds may feel like a the workout, shehealth. says deserves a it counts as movement but not reminder: try to stay off of edge ofexercise health. due to the inevitable starts and stops. screens a couple of hours before If 10-minute walks aren’t feasible, bed, or at the very least, switch over to how about seven minutes? A Google nighttime mode to avoid blue light. search for Seven Minute Workouts And if you’re on the road, or in the brings up thousands of options, some of sky, as you make your way to holiday the best being those created by Johnson locales, keep drinking that water and & Johnson. “These can get your heart try a saline nasal spray to keep nasal Youdesigned know healthy business success.

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November 8, 2019 | upstatebusinessjournal.com

17

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TECH & DESIGN

Join us for our annual event to thank our members and sponsors, and

Synnex Command Center helps fight crime and save lives n story by JOHN JETER | photos PROVIDED

welcome commercial real estate professionals to learn about the benefits of joining CREW Upstate.

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18 UBJ | November 8, 2019

The Command Center — computers, cables, comms gear, computers with action-packed software — looks like something out of “Person of Interest,” the CBS scifi series where a device called The Machine tracks peoples’ movements and collates enormous data to prevent crime.

Showing off the system at Synnex Corp., Mike Gambrell, a 30-year Greenville Police Department veteran and former interim chief, draws a similar comparison, mentioning a dystopian film from 1987 — decades before the privacy-smashing iPhone’s arrival in 2007.

“When ‘RoboCop’ first come out, I said, ‘Hey, this technology will not be here in this day and time — I mean during my lifetime,” says Gambrell, now a subject matter expert at the IT distribution company’s Greenville offices. “And it’s here now.”

It is Synnex’s internet-of-things crime fighter, designed for law enforcement, hospitals, nuclear plants, transit agencies and, as headlines say, preferred targets in mass shootings: schools — not to predict violence, à la The Machine, but to save time — and lives.

Gambrell shows off six 55-inch monitors displaying Jackson Hole, Wyoming; Miami International Airport; the Brooklyn Bridge; and the Ashland, Kentucky, train

WHO WILL BENEFIT FROM SYNNEX? Thousands of municipalities Nearly 13,000 school districts More than 2,000 higher-ed institutions Public safety, health care, education and other sectors depot. And he illustrates how the Command Center would work if an active shooter barged into, say, a sensor-outfitted middle school.

“I’m a school resource officer and I’ve got a tablet, and I’m walking down the hall, and I get an alert that says a gunshot has just been detected in the school cafeteria,” Gambrell says as he imagines a scenario. “Now I can see what the shooter looks like. I can see the clothing. I can possibly see the type of weapon they’re using. I can see their location inside the cafeteria.”

So can 911 dispatchers and officers, who respond with speed, efficiency and real-time intel. Nobody has to search every classroom, SWAT teams know precisely where to go — and what they’ll face.

NEED TO KNOW

“I’ve got to eliminate the threat,” Gambrell says of the all-too-real scenario. “I’m not waiting on others.”

Another available component can smell danger. At the Boston Marathon, for instance, a street camera notices a backpack has been unattended longer than 10 seconds. Yet another device detects the distinctive odor of bomb materials. Alarms are transmitted.

Last year, a global technology solutions provider, Westwind, ran a Command Center simulation at a U.S. Department of Energy facility.

You try and balance the individual’s rights to privacy or what they generally called the reasonable expectation of privacy with the safety of the public.”

-Brian Cranny, Criminal Justice program coordinator, Greenville Technical College In the “doomsday scenario,” everyone involved, from onsite operators to “the brass, higher-ups” in federal offices, can see everything, says Joey Parker, who is responsible for business development at the Albuquerque, New Mexico-based company.

“They’re going to get situational awareness, being able to have the right information available to the right decision-makers in the right place at the right time,” he says.

Synnex sees the right time for sales, too.

The potential market for the Command Center, priced from $50,000 to $1 million-plus, includes 18,000 police agencies,

| NEWS

90% of which, Gambrell says, employ 25 or fewer officers. At the very least, the system saves manpower; Gambrell recalls spending hours watching videotapes of smash-and-grabs in downtown parking garages.

Synnex counts thousands of municipalities, nearly 13,000 school districts and more than 2,000 higher-ed institutions, with nearly $90 billion in annual IT spending projected in education, public safety and justice, health care and other sectors, as potential customers.

But what about The Machine and its far-reaching nosiness? Even now, Gambrell says, hundreds of cameras watch some 300,000 people in Greenville every day and monitor roughly 350 annual events. The city operates a command center in City Hall’s basement, while Birmingham, Alabama, and Chicago are among several law-enforcement agencies already using the technology.

“I tell my students all the time, don’t pick your nose in downtown Greenville because you’re on camera,” says Brian Cranny, Greenville Technical College’s criminal justice program coordinator. “You try and balance the individual’s rights to privacy or what they generally called the reasonable expectation of privacy with the safety of the public.”

While he hasn’t yet seen the system, he recalls Benjamin Franklin’s quote, “Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.” At the same time, though, he says the system sounds “like a neat gizmo.”

“We’ve evolved over time as there are more threats or more perceived threats. I think people are willing to give up some of that privacy, and I don’t really know that people value their privacy that much anymore,” Cranny says.

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WHAT IT IS: Synnex Command Center is a sensor-outfitted mechanism that saves time – and lives. In life-threatening scenarios, the technology gives people on the ground and law enforcement access to real-time intelligence and a visual on the situation as it unfolds.

November 8, 2019 | upstatebusinessjournal.com

19

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BUSINESS

Open Studios brings in big business for Greenville artists n story by EMILY WARNER & GEORGIA GAY | photos PROVIDED

Charleston and Asheville are no longer the only hubs for visual artists in the Carolinas. In recent years Greenville has burst onto the scene in a big way.

Open Studios, a weekend event which opens the studios of local visual artists to the public, is lucrative for many local artists and an excellent opportunity for the public to learn about artistic processes and creative inspiration.

“Open Studios has evolved into one of the most anticipated weekends for Greenville’s community of visual artists,” said Alan Ethridge, Metropolitan Arts Council’s executive director. In Open Studios first year, there were 48 artists and a budget of $7,000. Now there are 158 participating artists with a budget well over $200,000.

Artists have different experiences and history with Open Studios, but each are hopeful and excited for the Greenville arts community. Their hard work is a testament to the area’s phenomenal cultural identity.

In 2002 Open Studios had

48 PARTICIPATING ARTISTS & A BUDGET OF $7,000

In 2018 Open Studios had

142 PARTICIPATING ARTISTS & SALES TOTALED $318,975 DIANE KILGORE CONDON: PAINTING

Diane Kilgore Condon has participated in Open Studios since its inception in 2002. For the past 18 years, she has owned and operated The Art Bomb, a studio on Pendleton Street.

Money earned from Open Studios goes towards paying for the studio, causing Condon to feel a good sense of pressure. “I have been working on Open Studios since the summer, so it is nice to have a big goal towards the end of the year,” said Condon.

The studio sees a lot of traffic, so much that Condon rarely finds time to get away for a lunch break. “We easily have 500-650 people or more each week,” said Condon. “The two parking lots we have always seem to be full.”

Condon has been painting for over 20 years and views art as not just a product, but a mirror of what you’re living. “Painting is very rewarding but also hard,” Condon said. “It isn’t just a hobby; it is art and something my head is in all of the time.”

It’s also how she looks at the world. “I was made for this,” she said. “I’ll be stopped at a light and find myself thinking of different ways to change a piece I am working on.”

A Greenville resident for 35 years, Condon admires the respect the city has for art. “It has been wonderful in Greenville. Greenville is very respectful of people trying to do their work.”

PATRICIA KILBURG: DRAWING, MIXED MEDIA, PAINTING AND PRINTMAKING

Patricia Kilburg, who has participated in Open Studios for over 12 years, finds that she is able to sell most of her work during the weekend event.

With her studio, Patricia Kilburg Studio, located on Pendleton Street, she is able to observe the heavy foot traffic through her space. “During the week, I see about 1,100 people,” said Kilburg. “The West Village already has a strong art scene, so it helps to be in the middle of it.”

Kilburg used to work out of her home, making and selling crafts and then learning how to quilt. Now, she is able to teach classes in her studio. “I teach classes on encaustic painting which is a mixed media technique that involves using heated beeswax to which colored pigments have been added,” said Kilburg. “Teaching is one way I am able to pay for the studio space and supplies.”

Kiburg is a self-taught artist, taking college classes as needed. She received a liberal arts degree from DePaul University. “I have had a smooth ride to who I am as an artist and have gained a lot of wonderful support.”

Kilburg draws her inspiration from her surroundings, whether it’s nature, architecture or even the cosmos. “I use abstract imagery that is based on my own sources of inspiration. My art has a deep, emotional interpretation that can also be fun and casual.”

ERIC BENJAMIN: ERIC BENJAMIN STUDIOS

When Columbus, Ohio native Eric Benjamin participated in the first Open Studios 17 years ago, there were only 40 other artists involved.

He didn’t participate last year due to a house and studio renovation, but is looking forward to this years event.

Benjamin started oil painting after graduating from Clemson University with a bachelor of fine arts in 1995.

“I was painting and painting and painting. Of course Greenville was a lot smaller and there weren’t as many artists at all,” he said.

Benjamin is excited about Greenville’s flourishing art studio scene. “It was just a smaller world, where now I feel like it’s so spread out, Greenville’s huge and the art community’s huge,” he said. “Especially when we go to parties and things you’ll think you know a lot of artists but you meet tons of new people. Which is great, that’s a good thing. There’s so many outlets, so many galleries, so many of everything now.”

Benjamin describes his painting style as a loose representation of nature.

“Kind of abstract. It’s not really abstract but it’s definitely not reality either,” he said.

Financially, even with Greenville’s expanding arts community, Benjamin says sales are about the same but he’s noticed fewer people coming into his studio, but those who do are there to buy.

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Orange Bees named South Carolina’s fastest growing company Greenville-based software development firm Orange Bees was named the fastest growing company in South Carolina. The award was presented at a ceremony hosted at the Columbia Metropolitan Convention Center, featuring a keynote address from Lt. Governor Pamela Evette. Orange Bees beat out 24 other finalists at the recognition ceremony, which was hosted by The Capital Corporation among other cosponsors. Of the 25 South Carolina businesses that received recognition, 10 are headquartered in Greenville. To qualify, each business must be headquartered in South Carolina, operational for three years or more and show minimum revenue of $3 million within the last year.

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Carolina Orthopaedic & Neurosurgical Associates recently opened at 220 Roper Mountain Ext., Greenville.

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NEWS |

NEED TO KNOW

TECHNOLOGY

The good, the bad and the ugly of location services You’ve probably noticed popups on your iPhone advising you of how apps are using your location and offering preference changes.

This big change has come largely because tech providers and social media companies selling your data to businesses and the government.

Privacy is caught in a tangle of contradictions. The difference between a feature and a detriment is what you choose and what is chosen for you.

Last week, it was reported that location data is being sold by private firms to other industries.

More disturbing is the fact that these third parties are reselling the data to others. An investigation by Vice disturbingly showed how easy it is to get location data for just about anyone — so long as you have their phone number and a couple of hundred bucks.

This is just the latest of revelations on how you are being tracked every day. Scores of apps use location data, and some are actively engaged in selling it — with Weather Bug, Gas Buddy and The Weather Channel among them.

And that’s just apps on your phone. What about your car?

Bill Hanvey, president of the Auto Care Association, wrote in May about the surprising amount of data your computer-controlled car collects. For example, your weight, how fast you drive, where you go and — if you connect a phone to you car via Bluetooth — your texts. About 25 gigbytes of data every hour are collected and transmitted to the manufacturer. Since it’s not illegal for companies to sell this data, one has to wonder: What’s next? Would

LAURA HAIGHT

president, portfolios.com

your insurance company like to know how you drive? How about your health insurance provider learning how much weight you are gaining?

IS THIS LEGAL?

The fact that it’s not illegal for apps to sell the data has spurred a call among privacy activists for legislation similar to Europe’s GDPR. California’s passage of a digital privacy law this summer, seemed like the extra push Congress needed to try and avoid a flurry of contradictory state laws trying to regulate digital services that know no geographic boundary. But hope is fading that the two sides can overcome differences to get something done before the 2020 election.

THREE STEPS YOU CAN TAKE 1. Inventory the apps on your phone. Delete those you don’t use. Apple has a function that removes unused apps from your phone but lets you instantly redownload them if you want them back.

2. Make sure location sharing is really necessary for the app you’re using.

3. For those apps you keep, give the lowest permission possible when it comes to tracking and sharing. You don’t need a weather app to know where you are every minute — only when you are using it.

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THE 2019

READER’S

LENS PHOTO CONT E ST The Greenville Journal invites you to share your best photos of what the Upstate has to offer. Each month one lucky winner will win a $250 gift card to be used at any Rick Erwin’s Dining Group restaurant. Three honorable mention photos will also receive a $25 gift card to an Upstate business. Winning entries will be published in the Greenville Journal.

NOVEMBER THEME:

GIVING

NEED TO KNOW

BUSINESS

On the Move Some of the Upstate’s most recent hires, promotions, awards and appointments HIRED: Wendy Bellert has joined The Insurance Source as

a service and renewal representative. An Ohio native, Bellert is a graduate of Capital University and is an active volunteer with the Society of St. Vincent DePaul in Greenville.

HIRED: Ivey Johnson recently joined Crawford Strategy as

an account coordinator. Prior to joining Crawford, Johnson worked as a digital brand manager for a recording studio and gained industry experience at The Crowdfund Mafia in San Diego and The Carolina Agency in Columbia, SC.

HIRED: T Cox recently joined Coldwell Banker Commercial

Caine as a commercial sales associate to its Greenville office. Cox joins Caine with years of sales experience in technology, insurance and most recently, commercial real estate. He is a graduate of Clemson University.

HIRED: Will Freeman recently joined NAI Earle Furman as

a broker. Freeman worked for three years in Vail, CO before returning to the midlands to pursue a career in residential real estate with the Devine Real Estate Group.

Thanksgiving is much more than a day of football, family reunions & a turkey dinner. It’s a time to say “thanks” to those you love. Send us some important moments in your life that capture what the

SELECTED: Wendell Jones was recently selected as the new

Greenville Chamber Minority Business Accelerator (MBA) instructor. Jones has experience in the financial industry as an entrepreneur and the owner of Wendell Jones Leadership Institute. He is a graduate of Wofford College.

Thanksgiving season means to you.

HIRED: For details on each month’s contest and to submit your photo, visit

GreenvilleJournal.com/ReadersLens 28 UBJ | November 8, 2019

Ashley Weekly recently joined Rebuild Upstate as

new office coordinator. Weekly is a graduate of Liberty University and Spartanburg Community College. She previously worked as the lead teller at SunTrust Bank and served as the finance assistant at Davidson County Schools.

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LeaderSYP: Cradle to Career Simulation

11:30am-1pm|Greenville Convention Center This unique program is inspired by recipients of the ATHENA Leadership Award®. $35 /member, $70/non-member Nika White at 864-239-3727

5:30-7:30pm | Spartanburg Area Chamber of Commerce Join SYP to learn how SAM works to help local students overcome challenges.

Shauna Fridman at sfridman@spartanburgchamber.com.

Young Professionals Breakout Breakfast 7:30-9am|Aloft Downtown Greenville A breakfast networking event hosted by the Greenville Chamber Young Professionals group.

Free/Members, $25/non-members Ebony Austin at eaustin@greenvillechamber.org.

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Establishing a Non-Profit Organization 6-8:00pm | Piedmont SCORE Greenville This workshop clarifies the types of Non-Profit Organizations (NPOs), the administrative process involved in establishing a NPO and more.

Piedmont SCORE at 864-271-3638.

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Pelham Power Breakfast 8-9:00am | Spectrum Reach A breakfast networking event hosted by the Greer Chamber.

Josh Shaffer at josh@greerchamber.com..

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EMERALD AWARD

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Business Growth & Development Series 8:30-9:30am | Greenville Chamber | 24 Cleveland St., Greenville Second session of a two-week series presented by the Fountain Inn Chamber of Commerce. The topic is The Basics of Modern Business. This full-day conference is designed to help small businesses flourish. $30/Fountain Inn Chamber Member, $45/non-member Register at bit.ly/fountaininnseries.

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CONGRATULATIONS

The EMERALD AWARD is given to a builder, developer, individual or organization that goes above and beyond to PLANT, PROMOTE, or PROTECT trees

Trees Upstate 30 UBJ | November 8, 2019

www.treesupstate.org

PartnerMD Small Biz and Executive Happy Hour

Boots & Pearls-Women of Distinction Awards & Dinner

5:00-7pm|Rick Erwin’s West End Grill A networking event for human resource professionals and small business executives.

RSVP at www.upstatebusinessjournal.com/ executivehealth by Nov. 11.

Heather Propp, Heather@communityjournals.com

6:00-8pm | Drayton Mills This event is a recognition and fundraising dinner that celebrates and honors outstanding women in the Spartanburg area. $48/Emerald Circle/Alumnae, $60/person; Alyssa McKenzie at amckenzie@gssc-mm.org.

UP NEXT GOT ANY THOUGHTS? PUBLISHER Mark B. Johnston mjohnston@communityjournals.com

EXECUTIVE VICE PRESIDENT

CARE TO CONTRIBUTE? LET US KNOW AT

upstatebusinessjournal. com/submit.

Susan Schwartzkopf

EDITOR Claire Billingsley

ASSOCIATE BUSINESS EDITOR Sherry Jackson

STAFF WRITERS Georgia Gay, Jessica Mullen, Evan Peter Smith, Emily Warner

EVENTS: Submit event information for consideration to events@ upstatebusinessjournal.com

MARKETING & ADVERTISING DIRECTOR OF SALES Emily Yepes

MANAGER OF BUSINESS DEVELOPMENT

IN THIS WEEK’S ISSUE OF UBJ? WANT A COPY FOR YOUR LOBBY?

Donna Johnston 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

MARKETING REPRESENTATIVES

UBJ milestone

UBJ milestone

Heather Propp | Jessica Schwartz | Liz Tew

RELATIONSHIP MANAGER Meredith Rice

Jackson Marketing Group celebrates 25 years By sherry Jackson | staff

Solve. Serve. Grow. words summarize Jackson Marketing Group’s guiding principles, and ac cording to owner Larry Jackson, form the motivation that has kept the firm thriving for the past 25 years.

sports Group is housed in an additional 26,000 square feet building just down the street, and the agency is currently looking for another 20,000 square feet.

Jackson said JMG has expanded into other verticals such as financial, healthcare, manufacturing and pro-bono work, but still has a strong focus on the auto industry and transportation. It’s

ACCOUNT MANAGER

problems, serve people and grow careers.”

Darrell Jackson said he wants to “continue helping lead a culture where we solve, serve and grow. If we are successful, we will continue to grow towards our ultimate goal of becoming the leading integrated marketing communications brand in the Southeast.”

officer): Hands on Greenville board chairman mike Zeller (Vice President, Brand marketing): Artisphere Board,

Metropolitan Arts Council Board, American Red Cross Board, Greenville Tech Foundation Board, South Carolina Chamber Board

eric Jackson (Jackson motorsports Group sales specialist): Salvation Army Boys & Girls Club Advisory Board

November 1, 2013 Upstate bUsiness joUrnal 21

20 Upstate bUsiness jo

NOVEMBER 1, 2013

Callie Michalak

CLIENT SERVICES Anita Harley | Rosie Peck

DIGITAL CONTENT MANAGER

Order a reprint today, PDFs available for $25. For more information, contact Anita Harley 864.679.1205 or aharley@ communityjournals.com

John Olson

ART & PRODUCTION GRAPHIC DESIGNER Laura Allshouse, Kimberly Collier

ADVERTISING DESIGN Michael Allen

NOVEMBER TOWN HAS ARRIVED!

VICE PRESIDENT OF OPERATIONS Holly Hardin

AVAILABLE IN GREENVILLE:

EXECUTIVE ASSISTANT Kristi Fortner

publishers of

HOW TO CONTRIBUTE EVENTS:

GREENVILLE JOURNAL

events@upstatebusinessjournal.com

581 Perry Avenue, Greenville, SC 29611 864-679-1200 | communityjournals.com

NEW HIRES, PROMOTIONS, AND AWARDS: onthemove@upstatebusinessjournal.com UBJ welcomes expert commentary from business leaders on timely news topics related to their specialties. Guest columns run 500 words. Contact the editor at editor@communityjournals.com to submit an article for consideration.

Circulation Audit by

For subscriptions, call 864-679-1240 or visit UpstateBusinessJournal.com Copyright ©2019 BY COMMUNITY JOURNALS LLC. All rights reserved. Upstate Business Journal is published biweekly by Community Journals LLC. 581 Perry Ave., Greenville, South Carolina, 29611. Upstate Business Journal is a free publication. Annual subscriptions (26 issues) can be purchased for $50. Postmaster: Send address changes to Upstate Business, P581 Perry Ave., Greenville, South Carolina, 29611. Printed in the USA.

Barnes & Noble - 735 Hawyood Rd. Barnes & Noble - 1125 Woodruff Rd. Community Journals - 581Perry Ave., Village of West Greenville OR ONLINE: towncarolina.com Get TOWN magazine in your mailbox every month.

12 issues $65. Subscribe today at

TOWNCarolina.com/subscribe November 8, 2019 | upstatebusinessjournal.com

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