Daily Record FINANCIAL NEWS &
MONDAY, MARCH 13, 2017
Vol. 104, No.085 • oNe SectioN
35¢
www.jaxdailyrecord.com
FSCJ prepares housing for fall Public cafe also part of project
By Karen Brune Mathis Managing Editor
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On track for ‘precision railroading
College students interested in living Downtown want comfortable furniture, neutral colors and the convenience of living near campus. In turn, Downtown will gain almost 60 new residents who will patronize restaurants, stores and entertainment venues, and diners also gain a new cafe. It is expected to come to pass by August. “Students are very excited to live in the urban core near our Downtown campus,” said Chris Holland, Florida State College at Jacksonville vice president of student services. The college intends to lease the historic Lerner Building at 20 W. Adams St. after Danis Construction LLC completes renovations for property owner and landlord Eugene Profit. FSCJ is designing its Downtown housing to meet those student requests, as well as create another dining option with a ground-floor cafe open to the public. Pending the construction timeline by the contractor and landlord, the college expects the 20-suite build-out and 90-seat restaurant to be completed for the fall class term. The suites will comprise 58 rooms for rent. Of the 20, one will be for the director. Another will have four bedrooms and the other 18 will have three each. If construction proceeds on pace, FSCJ anticipates an August move-in date for the term that starts Aug. 28. Jill Johnson, FSCJ director of marketing and communications, said major naming opportunities are available for components of the building. One already is committed. Philanthropist Jim Winston donated $100,000 in support of the cafe’s 12-seat private dining area, which will be called The Winston Room.
New CSX head used model to build efficiency, profit By Mark Basch, Contributing Writer
As Hunter Harrison settles in as chief executive of CSX Corp., you’re going to be hearing a lot about “precision scheduled railroading.” What exactly is that? Well, it’s Harrison’s mantra of how to run a railroad, and he credits it for improving operations at his previous stops in the industry. “Quite simply, it is a philosophy of constant monitoring and optimization of every asset throughout the entire organization,” Harrison’s former company, Canadian Pacific Railway Ltd., said in a white paper last year. “Hunter Harrison developed the concept of preci-
sion railroading more than 20 years ago, departing from the practice of holding trains until they were completely full,” it said. “The old model, thought to be beneficial to railway efficiency, could often delay customer shipments. By contrast, precision railroading prioritizes delivery of a customer’s shipment from origin to destination as quickly as possible. It is similar to the airline industry where a plane will leave at its scheduled departure time regardless of whether all seats are filled.” BASCH
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Fresh, fast and ‘no chopsticks required’ By Max Marbut Staff Writer
If you’re a fan of fusion cuisine, it doesn’t get any more fusion than sushi wrapped in seaweed to resemble a burrito. Japan meets Mexico at the Kazu Sushi Burrito that opened last week at 117 W. Adams St., in the former Pho A Noodle Bar space. Owner and sushi chef David Chen came to Jacksonville from Xenia, Ohio, where his family has been in the Chinese
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restaurant business for decades. He often visited friends in Northeast Florida and it occurred to him there wasn’t enough good sushi in Jacksonville. Chen opened his Kazu Japanese Restaurant in 2013 in Mandarin, near San Jose Boulevard and Crown Point Road. After establishing a regular clientele in the full-service restaurant, Chen brought the sushi burrito concept to the area with his first fast-casual operation along Belfort Road that opened in September. The idea was to provide the same
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quality sushi as he serves at the restaurant, but with much faster service designed for the 60-minute lunch hour and the grab-and-go crowd. “It’s very fast and very consistent. We’d like to be the Japanese Chipotle’s,” said Chen. When guests arrive, they fill out an order blank to select a burrito, poke bowl or salad. More than 10 proteins are on the menu, including tuna, salmon, smoked eel and grilled tofu. SUSHI
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Photo by Max Marbut
Kazu Sushi Burrito restaurant opens Downtown
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Kazu Sushi Burrito is open Downtown at 117 W. Adams St.
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