OCTOBER 2018 | EASTIDAHOBUSINESSJOURNAL.COM
SOMETHING FOR EVERYONE WHEN FINISHED, THE YELLOWSTONE IN POCATELLO WILL FEATURE FINE AND CASUAL DINING — AND A WHISKEY BAR
MORE INSIDE
■ SMALL IDAHO FALLS COMPANY MAKES BIG DOMES ■ AT REXBURG ICCU BRANCH, YOU CAN FACETIME TELLERS, EXPLORE VIRTUAL REALITY, USE 3D PRINTER ■ FOR MANY OUTDOOR BUSINESSES, FALL AND WINTER IS PRIME TIME ■ LOCAL MCDONALD’S OPERATORS TOUT COMPANY AS BOON TO COMMUNITY AND WORKERS Ea st Idah o Bu s in ess Jou rnal
OCTOBER 201 8 1
Welcome to the new EIBJ
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ou are holding the first edition of a new venture we are calling the East Idaho Business Journal. Our mission is to provide you business news, company profiles and insights on business trends affecting Eastern Idaho. TRAVIS This is a joint project by the QUAST Idaho-based newspapers owned by Adams Publishing Group including the Post Register in Idaho Falls, Idaho State Journal in Pocatello, Standard Journal in Rexburg, Jefferson Star in Rigby, Teton Valley News in Driggs, The Preston Citizen and The News-Examiner in Montpelier. Every month we will bring you the latest news from across the region. We are also partnering with our area’s chambers of commerce to help share the good work they are doing for our business communities. If you have feedback, news of your own to share or a story tip you think we should follow up on, I hope you will contact us. If you are interested in advertising in the EIBJ and the over 33,000 copies we distribute across Eastern Idaho, we can help you with that, too. You will find all the contact information you need on the bottom of this page. I hope you enjoy this issue and the many more to come. Travis Quast is the regional publisher for Adams Publishing Group. He can be reached at tquast@apgwest.com.
BusinessJournal In this issue On the cover: Three of The Yellowstone’s four owners, from left, Jennifer Erchul, Rory Erchul and Denis Clijsters, stand at the bar of The 313, which features more than 150 whiskeys. The Yellowstone is located at 230 W. Bonneville St. in Old Town Pocatello.
Local McDonald’s operators tout company as boon to community, workers Page 4 Small Idaho Falls company makes big domes What to wear for your internship
Page 6 Page 7
At Rexburg ICCU branch, you can FaceTime tellers, explore virtual reality
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Craiggerbuilt-Tyler Designed sees success through patience and planning Turn your side gig into the real deal
Page 11 Page 11
Local flavors shine at Chops food shack in Driggs
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For many outdoor businesses, fall and winter is prime time Two Rigby Chevrolet technicians recognized for excellence
Page 14 Page 16
The Yellowstone will feature fine and casual dining — and a whiskey bar
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CONTRIBUTING NEWSPAPERS Idaho State Journal (Pocatello) Advertising: 208-239-3151, mmaier@journalnet.com EIBJ editor, Danae Lenz: 208-239-3530, dlenz@journalnet.com Post Register (Idaho Falls) Advertising: 208-542-6701, dnims@postregister.com Newsroom: 208-542-6795, mlaorange@postregister.com Preston Citizen Advertising: scomeau@prestoncitizen.com Newsroom: 208-852-0155, editor@prestoncitizen.com 2 O C TOB ER 2 018
The Jefferson Star (Rigby) Advertising/newsroom: 208-745-8701, epoole@jeffersonstarnews.com News-Examiner (Montpelier) Advertising/newsroom: 208-847-0552, newseditor@news-examiner.net Teton Valley News (Driggs) Advertising: 208-231-8747, ckeefe@tetonvalleynews.net Newsroom: 208-231-8747, editor@tetonvalleynews.net Standard Journal (Rexburg) Advertising/newsroom: 208-356-5441, jcooley@uvsj.com East Idaho Busi ness Jo urnal
In the business of looking after your business From managing your cash flow to planning your future, we’re here to help with fresh ideas and a full suite of financial services for your business, including: • Business Checking, Loans, and Cash Management Services • Online Banking and Business Bill Pay • Commercial Real Estate and more
Visit iccu.com for more information.
WE BELIEVE we are stronger together. E ast Idah o Bus ine ss J o u r n a l
OCTOBER 201 8 3
TAKING CARE OF BUSINESS (AND EMPLOYEES) Local McDonald’s operators tout company as boon to community and workers BY DANAE LENZ Idaho State Journal dlenz@journalnet.com
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ary Johnson knows that a lot of her employees don’t see their jobs at McDonald’s turning into careers — and she is more than OK with that. “When people come to work for me, I want them to use this as their jump-off point for whatever they want to do with their life,” said Johnson, who is the co-owner of the three McDonald’s restaurants in Pocatello and Chubbuck. “I know full well that they’re not going to work for me forever. I’m OK with that. But I want them to leave my employ with skills that are going to help them their entire life. If they leave me to go to another fast food restaurant, then I’ve failed. If they leave me to be whatever it is they want to be in their life, or for school, or for an internship in their major, I love that.” For Johnson, however, McDonald’s was her career plan — and her family plan. She started working at McDonald’s when she was 15 years old in 1976. She met her husband and current business partner, Mike, at McDonald’s. They’ve run the Pocatello stores for nearly 15 years. Her son Jameson Johnson is in the process of taking the business over from his parents. He has worked at McDonald’s since 2000, throughout high school and college, and joined his parents when they took over the Pocatello businesses. So, really, McDonald’s ended up being Mary Johnson’s retirement plan, as well. “As they’re ready to step out of the business, I’ll step in and they’ll travel more and hang out with their grandkids, and I’ll take over the business,” Jameson Johnson said. Jameson Johnson is currently part owneroperator of the Yellowstone Avenue and Chubbuck restaurants and is the primary owner of Pocatello’s South Fifth Avenue location. HELPING EMPLOYEES Both Mary and Jameson Johnson believe McDonald’s is more than just a place to grab a quick bite to eat and think the company is doing a lot to benefit both the communities it is in and the people it employs. “The heavy focus on our people, that’s been our driving force in our company,” Jameson Johnson said. “There’s no better investment than in your people.” 4 OC TOB ER 2 018
DOUG LINDLEY/IDAHO STATE JOURNAL
Mary Johnson, who has owned and operated the Pocatello and Chubbuck McDonald’s restaurants for nearly 15 years, listens to her son Jameson Johnson talk about the tuition-assistance program the company has for its employees. The two recently sat down for an interview with the East Idaho Business Journal at the McDonald’s location on Yellowstone Avenue in Pocatello.
As part of the company’s investment in its people, McDonald’s this year revamped its Archways to Opportunity to help its employees succeed beyond their jobs at the company. Employees can improve their English skills, earn a high school diploma for free and even get tuition assistance to help them pay for college. After 90 days of employment, regular employees who work just 15 hours a week qualify for $2,500 a year to help cover tuition costs, and managers are eligible for $3,000. According to www.archwaystoopportunity. com, more than 27,000 McDonald’s employees
have taken part in the program, including more than 380 who have gotten high school diplomas and more than 6,400 who have graduated from the English Under the Arches program and nearly 19,000 who have received tuition assistance, totaling more than $26 million. “We have employees that are great examples of life getting in the way ... and they are high school graduates now,” Mary Johnson said. Jameson Johnson said they also offer employees health insurance and half-priced meals on and off the clock, and McDonald’s has recently changed to a system where even part-
time employees can get paid time off. Additionally, starting wage is $8.50 an hour — Idaho’s minimum wage is $7.25 — and Jameson Johnson said they don’t wait for annual reviews to get great employees raises. “I would argue that ... you don’t get a friendlier set of employees that are better compensated,” he said. Mary Johnson said it was a different era when she started working for the company. Instead of getting to know their employees, managers then were discouraged from getting personal. But Mary said she wants to know how East Idaho Busi ness Jo urnal
her employees’ lives are going, and she wants them to keep coming back. “People are the commodity that you can’t order. You can’t buy it,” she said. “People are the heart and soul of any business. So when we have great talent, we value them and appreciate them.” When asked to describe her management style, Mary Johnson said she is hands-off. “I like to let people spread their wings,” she said. “I don’t want to take the credit. My husband and I might be on the lease, but these are the people who do the work. This is their restaurant. ... I’m not going to be here 24 hours a day, seven days a week, and I can’t be at all three (restaurants) 24 hours a day, seven days a week. My general managers have a lot of authority and autonomy in their restaurants. I want their ideas. ... I want my people to know they can take care of it, that they can handle it.” STANDING OUT Jameson Johnson said he believes McDonald’s is a force for good in the community. “I feel like the brand is always trying to leave a positive imprint in our society,” Jameson Johnson said. “Maybe that’s corny, but I feel like McDonald’s is a brand that’s trying to do good, actively trying to do good, and I don’t know how you can’t support a company like that. I like that we’re able to take care of our folks, and McDonald’s lets us do that by partnering with the owner-operators and allocating resources for our employees.” On a corporate level, McDonald’s is “aggressively trying to increase market share,” Jameson Johnson said. “McDonald’s has always been a leader in the industry, but we want to be able to build the gap between us and our competitors.” He continued, “Digital innovation is setting us apart. I think the investment in our facilities to make them more modern is setting us apart. I like our social media presence. I think some of the Facebook posts, Instagram ads and tweets are engaging. They’re funny. I think we’re doing everything we need to do right now to capture market share and that’s how we’re going to continue to grow. I don’t see us slowing down at all.” The company is also trying to make sure people on all budgets can eat at the restaurant, which has menu items for $1 and $3 in addition to the higher-priced items. The McCafe brand — another way in which McDonald’s is trying to get new people in its doors — is also growing rapidly. “The coffee options are phenomenal,” Jameson Johnson said. “We’ve got something for everyone. We’ve also got smoothE ast Idah o Bus ine ss J o u r n a l
ies. We’ve expanded our coffee line to include Americanos, macchiatos, cappuccinos. We’re just trying to provide an option for people. And it’s an affordable option.” As for the individual stores, the store on Yellowstone Avenue in Pocatello just recently had a facelift; the restaurant on South Fifth Avenue was completely demolished and is being rebuilt; and the Chubbuck store will be getting a remodel in January. The Yellowstone Avenue McDonald’s also now has kiosks where customers can order food by picking out what they want on the screen, and with mobile ordering, you can order exactly what you want and someone will either bring your order out to your car or you can pick it up in the drive-thru. When it comes down to it, though, despite the fancy upgrades that you see today, McDonald’s is “a people company that serves hamburgers,” Jameson Johnson said. PART OF THE COMMUNITY In addition to helping out its employees and giving customers the latest and greatest, Jameson Johnson said his family is accessible to people in the community. “We live in Pocatello and Chubbuck and that allows us to connect to the community a lot closer than if we were running this business from Salt Lake or Boise,” he said. “What’s great about the community is they let us know if things are great; they let us know if things are not great about their experience. Mary’s phone number has got to be on a billboard somewhere because her phone is always blowing up with compliments, with questions, with complaints. We take them all.” Jameson Johnson said they really strive for their restaurants to be a place where people can come and relax. “This is a family destination,” Jameson Johnson said. “It’s a great place for mom and dad to bring their kids and let them burn off energy. … Parents can take a load off and buy some great, affordable and quality foods and feed their kids and have a relaxing evening.” Everyone, he said, has a McDonald’s story from when they were kids, and he loves being able to give young kids those memories. “Back when I was young, (I remember) the ball pits and the tubes and the metal toys that you can’t use anymore because of safety stuff,” Jameson Johnson said. “But everyone’s got a McDonald’s kids story, whether its birthday parties or begging your parents for a milkshake. Some of my best memories are from being a kid at McDonald’s. I love that we get to provide that for people.”
McDonald’s investing in upgrades locally, nationwide BY JOHN O’CONNELL Idaho State Journal joconnell@journalnet.com
All three local McDonald’s restaurants will soon be modernized as part of an ongoing commitment by the company and its franchises to invest $6 billion toward updating 14,000 U.S. locations by 2020. In April, Mary Johnson, owner of the local franchises, completed a modernization of the dining area and bathrooms at her Pocatello location on Yellowstone Avenue near Fred Meyer. A similar overhaul of her Chubbuck franchise, located near Walmart, is scheduled to begin in January, and she demolished her Pocatello restaurant on South Fifth Avenue in late June to make way for a completely new building. To entice franchise owners to modernize, the company has agreed to cover half of their construction or renovation costs. In Idaho, McDonald’s and its franchise owners are poised to invest $37 million toward modernizing 50 locations. The modern design incorporates advanced technology to make dining more comfortable and convenient for customers, explained McDonald’s spokeswoman Lindsay Rainey. “As a restaurant brand, we’re always continuing to evolve to meet the needs of our customers,” Rainey said. “We’re really reaching customers now through all angles — adding a level of convenience everybody’s looking for in today’s day in age.” Johnson, whose local restaurants now employ 250 workers, expects she’ll need to hire an additional 50 workers to accommodate new menu items and services. For example, the modernized restaurants feature kiosks where customers can place selfservice orders. Though customers frequently voice concerns to Johnson that the kiosks will replace workers, she said she’s had to hire additional staff to help customers work the new machines. About 40 percent of guests at the recently updated restaurant now use the kiosks, which can accommodate up to six families at once, Johnson said. “The guests tell me they feel much less rushed,” Johnson said. Johnson said the renovation took two months to complete, and only the drive-thru was open during construction. The restaurant also now features bathrooms with hands-free appliances, an improved Playland and a modern design. All three locations had previously undergone major renovations during the past decade. The
location near Fred Meyer was rebuilt in 2008. Johnson said the Walmart-area franchise was “taken down to three walls” in 2010. The 1970sera restaurant on campus was renovated seven years ago, though Johnson said she made that update knowing she’d soon have to replace the building. In addition to self-order kiosks and other new conveniences, the Chubbuck location will feature innovative ceiling lighting, Johnson said. The décor inside the new South Fifth restaurant will resemble a coffee shop, with elaborate stone and woodwork, ample outlets for laptops and sofas for added comfort. In a small “kiddie area,” children will run their hands over special “sparkle” walls and table tops, which illuminate when touched, and they’ll also play free touch-screen computer games. Johnson said she’s renewed a lease on the campus property and also entered into a 40-year lease for adjacent property owned by ISU, enabling her to add a second drive-thru lane and double her parking spaces. “On any given lunch hour, I’ll have 16 people working, and I only have 25 parking stalls,” Johnson said. Johnson said she would have made the latest slate of investments in her properties even without the company’s contributions, but the program enticed her to modernize sooner. Johnson implemented a few staple programs associated with modern McDonald’s restaurants at all of her locations earlier this spring. Since March, she’s been offering fresh-beef quarterpounders — unfrozen patties that are made to order, requiring her to replace certain freezers with grill-side refrigerators and to adjust grill settings. Her customers also now have the option of ordering food from their mobile phones using the McDonald’s app, which also includes digital coupons. Johnson said students at Idaho State University and Century High School have been quick to adopt mobile ordering, though the company has been “working out the bugs” and hasn’t emphasized promoting the program yet. Her locations are also equipped with “geofences,” which alert restaurant staff when customers who have placed mobile orders arrive. Customers are then alerted of options to dine in, use the drive-thru or park for curbside delivery. For customers who dine in, McDonald’s has started offering table service. “We are trying to add more order points and capabilities for our guests to accommodate how they order,” Johnson said. OCTO BER 201 8 5
SMALL COMPANY MAKES BIG DOMES BY RYAN SUPPE Post Register rsuppe@postregister.com
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n a nondescript white building off U.S. Highway 26 in Idaho Falls, a small group of engineers are building massive domes. Passersby wouldn’t know it from the outside because these engineers don’t use rebar or wood to build their structures — they use air. FabricSpan is a dome roofing and dome fabrication company, composed of fewer than a dozen employees. At their shop in Idaho Falls, these engineers and technicians manufacture fabric domes, sometimes hundreds of feet tall and sometimes tent-sized. FabricSpan’s domes — usually made of vinyl — are inflated and used for agricultural or industrial storage, they’re used as biogas containers for waste management, and they can even become temporary shade structures
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for outdoor events. One FabricSpan dome is inflated over a soccer field in Detroit, allowing teams to play through harsh winter weather. FabricSpan was founded in 2007 as a partner-contractor for Dome Technology, another local company that’s been constructing storage domes for nearly four decades. At the time, Dome Technology’s engineers devised a way to inflate FabricSpan’s fabric dome (known as an airform) and build a concrete dome inside it by spraying shotcrete and laying concrete layer by layer on the inside walls of the fabric dome. While that contracting partnership still exists and airforms are still a big part of FabricSpan’s business, the company is branching out and taking on more varied dome projects. Luke Heiner, CEO at FabricSpan and resident of Lincoln, said the company is a contract manufacturer for anybody that needs structural textiles.
“We do everything from air-inflated buildings, to air supported buildings, to framesupported buildings, to tensile structures,” Heiner said. “We’ve done agricultural projects. We’ve done municipal projects. We’ve shipped all over the world.” Evoqua Water Technologies, a water and wastewater treatment company based in Pittsburgh, works with FabricSpan on biogas domes. Evoqua has been one of FabricSpan’s most frequent customers for the past couple years. “They supply and manufacture a large fabric cover that’s used to store gas at a wastewater treatment plant,” said Matthew Bronk, a product engineer at Evoqua. Evoqua treats wastewater for both municipalities and industrial companies. FabricSpan is contracted to manufacture the air-supported domes to hold biogas extracted from wastewater. Many of the projects FabricSpan takes on are in the Midwestern and Western United
States, but the company also works on international projects. The largest project that FabricSpan has ever done was in South Korea. FabricSpan manufactured three dome airforms — each 187 feet in diameter and 197 feet tall. “That’s a pretty large structure,” Heiner said. “We built it all in one piece that weighed about 45,000 pounds when it was all rolled up and put into containers to ship overseas.” While building larger domes, like those in South Korea, takes some heavy lifting, it’s the smaller structures that are more challenging to construct, according to Heiner. The company is currently working on a small geodesic dome. It’s more like a spherical tent with a honeycomb-style skeleton. “Interestingly enough, it’s the small projects like this that have faceted surfaces,” which are the most challenging, Heiner said. “You have to make sure that everything fits correctly.” More DOMES
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JOHN ROARK/POST REGISTER
CEO Luke Heiner poses for a photo in a geodesic dome at FabricSpan in Idaho Falls in September. East Idaho Busi ness Jo urnal
WHAT TO WEAR FOR YOUR INTERNSHIP
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and heels. You can play with color and hen you accept an internship texture with your accessories. There are with a business, whether you always a few pieces that can be comare paid or not, you should bined with your existing wardrobe that dress professionally. Some internships work in most business-casual offices. may lead to employment with the Always make sure your shoes are closecompany you are interning with later, toed (no, not even peep toe — better to so do your job as if you already had the play it safe). job. There’s a common saying in the Author Amanda First offers these tips business world: “Dress for the job you DEBBIE for internship dressing for women: want not the one you have.” BEAUMONT n Avoid sequins, metallics and loud Clothing that is too casual or revealprints. ing may be fine for the campus, but n Never wear a miniskirt or mini-dress. If does not fit into the office. Until you get a sense you put your arms at your sides and the tips of of the office style, dress a bit more formally. your fingers hang lower than your hemline, it’s Even if you think it is casual, it’s better to be a too short. And no cleavage! bit more conservative until you know what is n Don’t wear pantyhose unless all the acceptable. It’s always better to be over-dressed than under-dressed. At worst, you’ll look serious women in your office are wearing them — it’s usually not necessary. and committed. n No denim, cargo pants or skinny cropped Keep it simple with simple cuts and solid pants. If you do wear pants, they should be clascolors. Not only are solid skirts and tops more versatile, they automatically look a bit more seri- sic, tailored trousers in a neutral color. n Even if they’re super-tailored, shorts are ous. A pair of classic, tailored pants in a neutral never OK for a corporate setting. color, straight leg or flared leg, can be worn with n Flats are OK as long as they’re simple bala crisp white blouse, jacket and low heels. You lerina flats or Oxfords. can also wear a simple black dress with a blazer
DOMES/from Page 6 The geodesic dome is one of the few projects small enough to be inflated and tested in the shop. For the most part, engineers and technicians have to measure, cut and sew dome fabrics to the proper dimensions and expect that when it’s inflated on site it will work. “They’re good at what they do, the technicians here,” Heiner said. “They’re craftsmen and they know how things come together and how they should look.” Heiner is an engineer in his own right. After growing up on a dairy farm in Star Valley, Wyoming, and working summer construction jobs in Jackson and Teton Village in his home state,
n Invest in a few classic button-downs in cotton, chiffon and silk — they’ll be your best friends. For men, I took advice from Cleland Thom. Consultant and trainer in media and internet law and journalism,. He says: n Sometimes it can be tricky for men to know what to wear during an internship or work experience placement. You want to make a good impression and look like you’re ready for business, but you’re limited to wearing a shirt, tie and suit. n Have at least a few suits in a range of colors, apart from black, such as grey and navy blue. This shows you’re not one dimensional and have some variety to your business dress. Very few men use the pocket on the front of their suit; adding a handkerchief to your suit makes it stand out, and turns a relatively inexpensive and bland black suit into a more costly and attractive one. n Alternate between shirt styles so you’re not predictable. Wear plain white or colored shirts on some days and on alternate days choose from assorted striped shirts. n Don’t wear plain ties, unless attending a
he studied civil engineering at Brigham Young University. Now, he spends about 80 percent of his time running the business and the other 20 percent designing. FabricSpan’s location in Idaho Falls is beneficial, considering its competitors — which number less than a dozen, according to Heiner — are mostly based on the East Coast of the U.S. The East Coast is “a little more densely populated in structures, but those are starting to move west,” Heiner said. “We can be a closer manufacturer to serve the West. And that’s come to our advantage at times.” While the company doesn’t currently have any local customers, Heiner said he hopes to do more work in the region.
black-tie dinner. The best ties are traditional ones with preferably colored stripes that blend in with a shirt of similar color. n Ensure your trouser matches your shirt; don’t wear black or gray trousers with a bright shirt color. Aim to wear colors that harmonize. n Wear polished black shoes with a good grip, which you feel comfortable walking in. n Sticking with tradition is an opportunity to gain brownie points and stand out from colleagues if they don’t make the effort. The old mantra of first impressions counting is true. We are ultimately judged by our appearance, so make a lasting impression and dress for success. Debbie Beaumont is a fashion designer and the owner of Deborah Beaumont LLC Fashion Designs in Pocatello. She teaches modeling and fashion design through Idaho State University’s Workforce Training. She hosts a fashion segment on the Channel 6 morning news. She has chaired the Zonta Spring Fashion Show for the past 12 years. You can find more about her designs on facebook at facebook.com/DeborahBeaumontDesigns and on her website at DeborahBeaumont. com.
JOHN ROARK/ POST REGISTER
Devona Alvarez and Devan Stibal run a press that uses radio waves to join material at FabricSpan in September.
We’re looking for ‘People on the Move’
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id you or someone you know just get a big promotion, a new job or do something really fantastic? We want to know about it! Email East Idaho Business Journal Editor Danae Lenz (dlenz@journalnet.com) a short article and a photo of the person featured to run in a future edition of the EIBJ for free.
E ast Idah o Bus ine ss J o u r n a l
OCTO BER 201 8 7
PHOTOS BY VICTORIA BUZALEWSKI/STANDARD JOURNAL
Top left: The inside of the new Idaho Central Credit Union branch at 155 W. Second S., Suite 104, in Rexburg. Top right: The smaller, private room for using FaceTime to talk to an ICCU teller in Pocatello. Bottom right: ICCU’s new 3D printer and small items printed on it. Bottom left: A large cellphone replica for ICCU members to get familiar with the ICCU app.
HIGH-TECH BANKING At Rexburg ICCU branch, you can FaceTime tellers, explore virtual reality, use 3D printer BY VICTORIA BUZALEWSKI Standard Journal
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hen you walk into the new Idaho Central Credit Union branch in Rexburg, it looks more like an internet cafe than a bank. With a virtual reality area, a 3D printer, private FaceTime rooms and Adobe Creative Suites on brand new Mac computers, it’s a one-of-a-kind ICCU branch. Karlie Smedley, an ICCU Innovation Center agent, said the reason they made a branch like this one was to find more ways to meet financial needs in innovative and creative ways. One of those innovations that the branch has is in-lobby teller machines —basically ATMs with FaceTime. “The whole point of these in-lobby tellers, the ATM machines, is to help self service,” Smedley said. “So let’s say that we have a small community that doesn’t have access to a branch. If we 8 O CTOBER 2 018
were able to put one of these there, in the future they could facilitate all of the financial needs that they have if we’re not able to support a branch in that area.” The process is simple and explained on the screen. You press a button that says “Live Agent” and a teller is on the line with you from Pocatello and you can see his or her face. You don’t even need a debit card. In the future, these in-lobby teller machines will print cards. According to Pedro, the teller we spoke with through the new machine, the only thing he can’t do is make money orders and print checks. Along with Pedro, two other tellers are waiting, Monday through Saturday, every week. They’ll always be on call for whoever visits the in-lobby teller machines. Along with the in-lobby tellers, there will be three employees on site, and the branch has two conference rooms for private FaceTime sessions with tellers. One room is for one or two people
to sit down and discuss anything from loans to new bank accounts. The other room is for large groups. The virtual reality room right now has several games and is free to use until further notice. Eventually the VR room will be used to give house tours for home buyers and a 3D look at vehicles members might want to purchase. The branch has two large Mac computers with Adobe Creative Suite on them. Right now they’re free to use and will have limits on how long students and the general public can use them. Smedley said ICCU also hopes students will use this for designing competitions they might have in the future and for any other school projects they might have. The branch also has large interactive tablets that look like giant cellphones hanging up, for patrons to use to familiarize themselves with the ICCU app. They have a 3D printer, which is currently
used for making small items that they can give to members. They hope that businesses might use it for promotional purposes. They print the token, you pick it up and go to, say, Gator Jacks, which is just across the street and get a discount with your 3D token. “Eventually what we would like to do is have students (from Brigham Young UniversityIdaho) come in and use it for their projects,” Smedley said. “If they want to come in and build a prototype of some sort, it’s here for their use.” And right now it’s absolutely free and there are no restrictions, but only until further notice. “Hopefully we’ll be doing contests soon, maybe some will be designing ads for us and whoever gets the best ad we’ll give them, like, five hours of print time,” Smedley said. The branch is located in Rexburg’s Hemming Village at 155 W. Second S., Suite 104. Business hours are from 9 a.m. to 6 p.m. Monday through Friday and 9 a.m. to 3 p.m. Saturday. East Idaho Busi ness Jo urnal
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We’re moving at the speed of business. East Idaho Busi ness Jo urnal
Craiggerbuilt-Tyler Designed in Montpelier sees success through patience, planning BY THE NEWS-EXAMINER Guns, specialty beer, accessories for a variety of outdoor endeavors as well as promotional wraps might seem like too eclectic of a mix to be provided by a single business. But Craiggerbuilt-Tyler Designed in Montpelier does all that and who knows what owners Craig Forsberg and Tyler Williamson will come up with next. For more than 20 years, Craiggerbuilt has been a carefully planned business that looks for niches in specialty markets. Currently, Forsberg is working on a dual-sport project, a combination of GPS training and OHV experiences for just about any off-road environment. Last year, he opened a beer cave at the business, 934 Washington St. Slow and steady, never biting off more than its owners can chew, Craiggerbuilt has seemingly evolved into the model of profitability and self-discipline that every small business strives for. Craiggerbuilt began its life when the owner, Forsberg, realized that he had the skills and passion to design offroad vehicle accessories. From that point 20-plus years ago, he has slowly and carefully expanded his market from a local off-road sporting goods store to a regional store that serves Southeast Idaho, northern Utah and much of western Wyoming from Jackson to Evanston. The business’s products include popular brands as well as items designed by Forsberg himself, including helmets, aftermarket parts and accessories for dirt bikes, snowmobiles and other vehicles, as well as a range of sporting rifles and small arms for self defense, hunting and target shooting. A front window full of cases of clay pigeons awaits the shotgun lover. For the fisherman who loves the region’s streams, rivers and lakes, Craiggerbuilt carries a line of fishing accessories. Williamson is the graphic designer who designs wraps for businesses to promote themselves on everything from gun stocks to four-wheel drive vehicles. Many local businesses in the Bear Lake area have taken advantage of the skills and talents of Williamson and Forsberg to wrap their vehicles for maximum advertising exposure while driving around the region. The wrap business is not simply for on-road vehicles. Craiggerbuilt can also wrap off-road vehicles including snowmobiles and utility trailers. If there is a way to design something unique for a customer, Williamson and Forsberg said they find a way to provide the product and service. Craiggerbuilt also sells tires and batteries. You can find more information about CraiggerbuiltTyler Designed at www.facebook.com/Craiggerbuilt. TylerDesigned or Craiggerbuilt.com. The company’s phone number is 208-847-2500. E ast Idah o Bus ine ss J o u r n a l
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business to fruition. Use free with others who can help your business any people do something outside of their software to help you schedule grow. Mentors, collaborators, experts regular 9-to-5 to earn jobs or appointments, pay bills, and real-world experiencers can all extra money. Sometimes, these keep track of your budget and contribute to your journey. side gigs evolve into the real thing connect with collaborators. All Bonus tip: Choose a good financial — a full-fledged business. of this planning can help you partner: Whether you need a small If you’re ready to turn your limit stress and mistakes. Do this business loan, help with payment propassion or professional skill into beforehand to hit the ground cessing, business insurance, retirement something marketable, keep running once you quit your job. direction, or just a business checking or DAVID reading. While the process may savings account, the financial instituCHRISTIANSEN If you find there are just too be a bit scary and exhausting, many moving parts and you’re tion you choose will be a big part of hopefully, it will also be the most feeling overwhelmed, break the your journey. rewarding and energizing thing you’ve work down into smaller tasks. This lets Mountain America Credit Union ofever done. Here are some things to keep you cross things off your list while still fers a full selection of business services. in mind: working toward your vision. Contact us to see how we can guide you, Be honest with yourself: If you’re Seek out smart people: As an entreand your business, forward. waiting for the “perfect time” to quit preneur, you’re often on your own — at David Christiansen is the AVP SBA your full-time job, you’ll probably never least until you decide it’s time to hire Sales Manager at Mountain America do it. Do your research, take into considemployees. It’s important to connect Credit Union. eration all the costs (monetary and personal) and weigh the pros and cons. Good indicators: you have about six month’sworth of expenses saved and you know who your potential clients are and how you’ll connect with them. Be accountable to yourself: Once you know the time is • Auto/RV Loans near, set a deadline. Whatever your catalyst — you want to set • First Mortgage Loans your own schedule or you’re no • Home Equity Loans longer fulfilled by your current gig — make a realistic exit plan • Credit Cards • Call-24 and try to avoid procrastinating. It can be hard to get your • Savings Accounts momentum going again once you’ve put on the brakes. This • Youth Accounts is also important as you begin • Checking Accounts • Term Certificates to work. You won’t have a direct report or boss to keep a constant • IRAs • ATMs • Money Market Accounts discussion about how things are going. Combat this by making • Personal Branch (Home Banking) notes about what’s working, • Mobile Banking (Westmark App) what’s not and any challenges that you’re facing. Review your • Mobile Check Deposit • Apple Pay notes often—you never know what ideas will come to you as you analyze the information. Before you flip the switch, put tools and processes in place to help your business grow: Organization and saving money are key to bringing any
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OCTO BER 201 8 11
PHOTOS COURTESY OF CHOPS
Chops in Driggs, pictured at left, is made up of a shack where food is cooked and an Airstream trailer that houses the Star Bar. An example of the food cooked at Chops is pictured below.
‘GLORIFIED CONCESSION STAND’ LOCAL FLAVORS SHINE AT CHOPS FOOD SHACK IN DRIGGS BY JULIA TELLMAN Teton Valley News
Chops doesn’t have a phone number and its menu is hand-scrawled on blackboards and Post-It notes outside a repurposed Airstream behind the kitchen shack. The Driggs eatery might be best known for its tantalizing social media posts, images of food that will whet your appetite whether you’re on the chairlift or in the office. Each picture is captioned with a staccato litany of ingredients, all lowercase, punctuated with emojis. One recent special read like this: “tin drum jerk: thistle brook goat shoulder bbq’d and braised with full circle kolrabi and carrots. charred green beans. cool cucumbers with pineapple shiso crema. habanero peach upsetter sauce.” Chef John Perry, known in some circles as Johnny Darkhorse, thinks location should strongly influence menu. “Chops is a shack that sits in a lumberyard, so lunch served reasonably quick and modestly priced is the main game for us,” he said. “When it comes to flavor and produce, I want to serve something that no one else is, but is palatable to the general public.” Regular menu items include grilled sandwiches thick with herbs or spicy greens, rich dipping sauces and tomato jam, tender long12 OC TOBER 2 018
cooked meat, and garlicky breadcrumb-crusted mac ’n’ cheese. Perry has been in the food business for almost 30 years and said he’s been doing the farm-tofork thing since back in the 1990s in Maine, way before it was de rigueur for every bougie bistro. While he does sometimes reach for East Coast inspiration, serving Phillies, cranberry barbecue sauce and chowdah, these days he’s working with whatever the local growers bring to his door. Especially in the spring, summer and fall, the menu is heavy with local ingredients. Chops works with Thistle Brook Farm, Full Circle Farm, Clawson Greens, Teton Coffee Company, 460 Bread, Wildlife Brewing, Larks Meadow Farm, Wood’s Garden, Los Reyes Tortillas and the occasional independent forager. Last year was a banner morel mushroom season so Perry was churning out exquisite morel mac ’n’ cheese, a product that people still beg for but can’t be replicated this season — or maybe ever again. “Nature (and the determination of one forager) made it happen and that moment is gone, maybe forever. We’ll have to see,” he said. A normal workday begins with coffee, a dog walk and a debrief with Perry’s partner in crime, Tara Dolson. Then Perry begins gathering supplies from the grocery store and picking up still-warm bread from 460, just around the corner. He gets the smoker started and his
signature coffee maple pork loin roasting, then food prep begins in earnest. Perry always hopes the deliveries show up before he’s in the weeds, but it’s never a sure thing. The lunch rush hits and doesn’t slow down until two or even four sometimes, and then it’s time to clean up, do some prep and enjoy a magnificent valley sunset. Perry treats his tiny kitchen like a mad scientist’s lab: He’s forever in the process of braising, chopping, roasting, sautéing or pickling something or other. When he and Dolson opened up shop in December 2015, it was very cramped in the shack. A friend offered them a 1959 Airstream that, with a little TLC, was transformed into the Star Bar. Now Dolson rules over the Star Bar and the beer garden, ringing up customers and serving beer, wine and hibiscus iced tea. “Tara, aka the Disco Kitty Ninja, is my sole support line,” Perry said. “She is the most amazing person I’ve ever met. If it weren’t for Tara, Chops would not be functional or even open at all for that matter.” The expansion also freed up some space for Lemonink, the couple’s small art company that produces Teton-inspired marker prints on outdoor recreation accessories. Chops is still just “a glorified concession stand” though, Perry said. “We are very exposed and lack that locked front door of a brick-and-mortar joint,” Perry
said. “Storage and prep space is definitely an issue.” The worst part is the heat. It can get up to 120 degrees in the shack during the summer. Winter is no joke either. “No one had the shack open in the winter in the past, but I was determined,” Perry said. “The guys at Grande Rental were like, ‘You’re crazy, man!’ Luckily last winter was very mild and we froze up way less than normal.” Business is booming and Perry still expects it to increase, but he’s hesitant to call Chops a success yet. “We have a long way to go if we want to afford to stay living here in this competitive market, but at least we’ve made it three years, which is statistically better than most,” he said. As part of a two-person operation, Perry understands the necessity of taking time off to hit the slopes on powder days. “I am not sure how all our customers feel about the ‘fat powder day’ clause that Chops operates under, but my fellow outdoor enthusiasts are stoked for us,” Perry said. “I personally feel that even though the valley is growing and business, money and professionalism seems to be becoming more and more important to residents here, I am holding on to that campy ski bum vibe that I love about this place. Being out in nature and spending time with family is honestly what I hold closest to my heart.” East Idaho Busi ness Jo urnal
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OCTO BER 201 8 13
JOHN ROARK/POST REGISTER
Pictured are some of the hunting items for sale at Ross Coin & Gun, 390 N. Eastern Ave. in Idaho Falls. This time of year is booming for stores that sell hunting supplies.
For many outdoor businesses, fall and winter is prime time BY JERRY PAINTER Post Register jpainter@postregister.com
For some Eastern Idaho outdoor businesses, fall is a time of transition. For others, it’s like Christmas. It’s the nature of outdoors — seasonal and weather dependent — but for some businesses, this is the season. When hunting permits begin arriving in the mail and the October general deer hunt approaches, stores that sell hunting supplies see a boost of activity. Other outdoor-related businesses thrive during the winter. “This is the time of year when things start to ramp up,” said Paul Payne, part owner of Ross Coin & Gun in Idaho Falls. “When school starts and the weather starts getting colder, people start thinking about hunting supplies, maybe a new rifle or scope. Also reloading supplies and ammunition.” Other stores such as Cabela’s and Action 14 OC TOBER 2 018
Motor Sports report doing well during the fall season. “Fall is very busy. Cabela’s is buzzing with excitement before and during hunting season,” said Chloe Freeman, special events coordinator for Cabela’s in Ammon. “Camo clothing, optics, trail cameras, firearms, archery … everything a hunter could possibly need. A lot of hunters come in to get scopes mounted, bows teched, knives sharpened, to be prepared for their upcoming hunts.” Freeman said fall accounts for about 30 percent of the store’s entire business year. Most businesses said cold weather helps to get people excited for the season’s activities. The Outdoor Industry Association released its Outdoor Recreation Economy report in April for Idaho’s 2nd Congressional District showing the power of a huge multi-billion dollar economic engine for Eastern and much of southern Idaho. Annually, residents of this region spend $2.36 billion on outdoor recreation, and at least 165 outdoor companies reside here. Statewide,
Idaho’s outdoor recreation economy generates $7.8 billion in annual consumer spending and supports 78,000 jobs, according to the association report. Of course, different businesses and services thrive at different times of the year. “The winter recreation season is a different type of people than the summer crowd,” said Jo McKnight, general manager at Action Motor Sports in Idaho Falls. “These people are most interested in (snow-related machines), hunting is woven right in there with it.” Jimmy Gabettas of Jimmy’s All Seasons Angler in Idaho Falls said his shop stays busy from May through October. “It slows down in November, then we get some holiday traffic,” he said. “It starts to pick up again in January because people start to tie flies. That’s a real important part of our business is the fly tying.” For an all-purpose outdoor gear shop such as Idaho Mountain Trading, fall is often time for the store to take a breath between busy seasons. “This is a really good time for us to get
ramped up for the next season,” said Davin Napier, manager at Idaho Mountain Trading in Idaho Falls. “We get really excited about skiing and snowboarding. We have a ton of clinics (for employees) on the new gear.” Napier said Idaho Mountain Trading’s business is definitely tied to the time of year. “For us, definitely a lot takes place for us in the wintertime, whether we’re talking rentals, ski and snowboard. But spring and summer is also strong for us as well,” he said. Several shops reported business was up over last year, linking it with a stronger economy. “Our first week of September has been huge,” McKnight said. “We’re off to a good start. Slightly stronger than last year. The economy is really healthy right now, construction is up, interest rates for people are lower than normal.” But until the snow flies, hunting seems to be the biggest driver in the outdoor recreation during fall. “It’s one of our busiest times of the year,” Payne said. “This is our Christmastime.” East Idaho Busi ness Jo urnal
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Two Rigby Chevrolet technicians recognized for excellence BY ERIK STOUT The Jefferson Star
Two technicians from Tadd Jenkins Chevrolet in Rigby were recently recognized with the General Motors Mark of Excellence award as Top 20 Service Technicians in the Northwest Zone. Owner Tadd Jenkins said the recognition is a direct representation of employees truly caring for their customers. “It gives me great pride,” Jenkins said. “It comes down to employees that really care and give customers the best possible service.” Austin Poole, 26, originally of Menan now living in Rigby, and Kurt Hendricks, 48, of Rigby, were two out of 20 technicians recognized from a pool of 67 dealerships in Idaho, Oregon, Washington, Montana and western Wyoming earlier this year. Receiving the recognition is based off a point system; the top 20 technicians with the most points in the Northwest Zone receive the award. These points are accumulated through training, customer satisfaction and years of service.
The banquet for the two was held this past spring in Boise; however, Poole said he didn’t check his email informing him of the recognition nor the banquet ceremony. He said he was presented with the award Sept. 6. HENDRICKS “Getting something like this is a good pick-me-up,” Poole said. With the release of new vehicles every year, Poole and Hendricks said they are constantly receiving more training. “There is yearly updated training,” Poole said. “Staying POOLE up with it yearly is really your only chance to get the Mark of Excellence.” Despite tracking his points throughout the years, Hendricks said he was a little surprised by the recognition. “I think it’s pretty cool,” he said. “It’s another
“WE’RE COMPETITIVE IN THE FACT OF OUR TRAINING, OUR HOURS EVERY MONTH, OUR HOURS FOR THE ENTIRE YEAR. IN EVERY ASPECT, WE TRY TO PUSH TO BE THE VERY BEST AND TO BE AT THE TOP.” — AUSTIN POOLE plaque on the wall, another trophy.” Hendricks said he has been with the company for 29 years and has received the Mark of Excellence award several times in the past. Not only do both employees love what they do for a living, which contributes to their success, they also have a friendly rivalry that pushes one another to get more points. “We’re competitive in the fact of our training, our hours every month, our hours for the entire year,” Poole said. “In every aspect, we
try to push to be the very best and to be at the top.” Poole and Hendricks attribute much of the success of the Rigby dealership to hard work among employees and Jenkins wanting the dealership to be on top. “Tadd (Jenkins) likes to be at the top of the list,” Hendricks said. “They really focus on our training.” Rigby Tadd Jenkins General Manager John Adams said he is proud of Hendricks’ and Poole’s achievement. “I’m incredibly proud of Kurt (Hendricks) and Austin (Poole) for the time, effort and dedication it took to achieve these awards,” he said. Overall, Jenkins said to have two employees recognized from the same dealership is truly astonishing. “For our dealership it’s really amazing,” he said. “So congrats, you (Hendricks and Poole) deserve it, but more importantly, thank you.” Hendricks is married to Brenda; they have two grown children, Tyler and Heather Hendricks. Austin and his wife, Bridgette, are the parents of one son, Kaceton.
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1. The Yellowstone’s whiskey bar, The 313, which features more than 150 whiskeys. 2. The Yellowstone’s logo on the outside of the building at 230 W. Bonneville St. in Pocatello. 3. The updated bar in The Yellowstone’s main eating area. 4. The Yellowstone’s renovated dining area. 5. An original light fixture in The Union at The Yelllowstone that features four heads: a progression of a woman from childhood to old age. 6. Closeup of The 313’s bar. 7. Three of the Yellowstone’s four owners, from left: Jennifer Erchul, Rory Erchul and Denis Clijsters.
SOMETHING FOR EVERYONE When finished, The Yellowstone will feature fine and casual dining — and a whiskey bar BY DANAE LENZ Idaho State Journal dlenz@journalnet.com
O
ld Town Pocatello is getting a little snazzier thanks to a new restaurant in the historic Yellowstone Hotel. The Yellowstone restaurant, 230 W. Bonneville St., is an upscale eatery with a farm-to-table focus, featuring menu items with ingredients from local sources, including 18 OC TOB ER 2 018
produce, meats and more. The Yellowstone Hotel itself is owned by Pocatello businessman Dick Carroll, but the restaurant on the first floor is owned by local entrepreneurs Rory Erchul, Jennifer Erchul, Denis Clijsters and Mike McCormick. Clijsters and his company Bricks & More LLC are also known for buying and renovating two other Old Town landmarks: the Fargo Building, 340 S. Arthur Ave., and Station Square, 200 S. Main St. The restaurant, which had its grand opening
Sept. 14, features a rotating menu that changes seasonally and includes vegetarian, vegan and gluten-free options. The current menu includes entrees such as “Tomahawk-style short ribs braised in rich demi-glace with wild mushroom truffle risotto and rosemary aromatic” ($32) and “Frenched chicken breast on top of pappardelle tossed in a creamy basil pesto sauce with sundried tomatoes” ($18) and appetizers such as “assorted cheeses with dried and fresh seasonal fruit, honeycomb
and house-made crisp bread” ($15) and “sea mussels steamed in white wine and garlic butter, served with pomme frites” ($12). Everything, including the bread and butter, is made in house. “This is an experience,” Jennifer Erchul said. “It’s not just a place where you’re going to chow down your food as fast as you can and get out of here. So we want people to linger, and we want them to have great conversation, and we want them to fully enjoy the entire time that they’re here.” East Idaho Busi ness Jo urnal
The Yellowstone’s liquor license is taking longer than expected, but despite that, Jennifer Erchul said the new restaurant’s opening night was “fantastic.” “The great thing is people are already tasting the food and talking about how great the food is, so people are coming for the food,” Jennifer Erchul said. “Some people canceled their reservations because of the alcohol. Some people kept walking because of the alcohol, but people that planned to come in still came in. We had a busy night. It was pretty awesome.” At most, it will take the restaurant 90 days to obtain its liquor license— and in the meantime you can try what Rory Erchul calls “templeworthy mocktails.” “Our LDS friends absolutely love it,” he said. “They feel like we thought of them as well. We thought about that population and what we could provide them. They’re all non-alcoholic drink options that are pretty phenomenal.” In addition to the main restaurant, there is also a whiskey bar — called The 313 — that has more than 150 whiskeys. Prices will range from $2 to $10 for half-ounce pours and $8 to $40 for 2-ounce pours once The Yellowstone gets its liquor license. The restaurant will also eventually add The Union, a taproom featuring regional beer and wine and upscale pub food. It’s a more casual option for people wanting to try out The Yel-
lowstone and will be on the back side of the building facing Union Pacific Avenue. The Union still needs to be renovated and is awaiting new flooring and a long bar that will look out toward the railroad tracks. There will also be a large patio outside — complete with heaters, blankets and fire pits so it can be enjoyed in cold weather as well. Jennifer Erchul said The Union will play host to some events, including comedy nights, live music and game nights. “We really want to utilize this space for people to have fun,” she said. “This is going to be a grown-up bar. We’re not looking to get super rowdy. We’re not looking to be super loud. But we want to make sure that we do provide entertainment that’s a lot of fun and gives a reason to keep coming back.” While everything else is worth bragging about as well, the highlight of The Yellowstone is the building itself. According to SAH Archipedia, “The Yellowstone Hotel, built in support of the Oregon Short Line (Railroad), is a four-story, Renaissance Revival structure lavishly embellished with buff-colored terra-cotta. … This grand hotel and office building still evokes the elegant era of railroad travel.” The Yellowstone restaurant’s main dining area features tall windows that look out onto South Main and West Bonneville streets. The area has
been repainted a soothing gray, and a wall was added in front of the servers’ alley, making the area look tidier and giving servers some privacy. Next door, the whiskey bar is the best feature of the building. Formerly the Yellowstone Hotel’s lobby, The 313 has all original features, including wallpaper, crown molding and woodwork, which is the main architectural feature of the room, and it is everywhere. The woodwork is a little beat up in some places, but Jennifer Erchul said they refrained from doing any major renovations to the space. “All we did is come in and we cleaned and then we oiled the wood,” Jennifer Erchul said. “That’s all we did. We don’t want to change anything. … It’s a whiskey bar. It’s supposed to be wood-panelled and old.” Additionally, a lot of the light fixtures in The Yellowstone are original, including one that has four heads on it: a progression of a woman from childhood to old age. According to Jennifer Erchul, there is some discrepancy about whether the Yellowstone Hotel was built in 1913 or 1915. Regardless, it’s more than a century old, and in that century several businesses have been located there, including a drug store, various restaurants and bars through the years, as well as a hotel. Most recently, the building was home to The Bridge restaurant, which was sold to the owners of The Yellowstone in August.
“It’s kind of cool thinking about all the people who have walked through these doors in the last hundred years,” Jennifer Erchul said. The owners hope The Yellowstone will be an asset to Old Town. “What we want to do with this establishment is we want to help augment all the great things that are happening in Old Town,” Rory Erchul said. “We feel and believe that the more things that are happening down here and the more attractions, the more we’re all going to do better. We want to make Old Town Pocatello a greater destination than it already is. … It’s a great place. So we want to be down here as well.” Jennifer Erchul added about the restaurant, “We want to be a place for the community. We’re working closely with local farmers and local ranchers, so we’re giving back in that regard. We also want to be a bit of an economic driver down here. We’ve got a large staff compared to (other Old Town businesses), and we want to make sure this is a place that everybody is welcome.” The Yellowstone restaurant currently employs 25 people. The Yellowstone opens at 4 p.m. Monday through Saturday and continues serving food until 10 p.m. but doesn’t close its doors until midnight. The restaurant also plans to eventually serve lunch.
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