SVM-MAG_09102015

Sauk Valley

Business Journal Vol. 18, No. 3

Sauk Valley Media

Fall 2015

• Chicagoland Greenhouse construction begins – Page 14 • K’s Korners’ repurposed barn is ready for action – Page 16 • Take a deep breath and relax at SinBad Vapors – Page 20

STERLING CASKET SENDS CUSTOMERS TO HOG HEAVEN ~ Page 16

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SAUK VALLEY BUSINESS JOURNAL

FALL 2015

PAGE 3

Welcome ... to the Fall 2015 issue of Sauk Valley Business Journal INDEX OF STORIES Froggy’s Bar and Grill ...................................4

Chicagoland Greenhouse ..........................14

Twin LL Clean ...............................................6

K’s Korners’ barn ........................................16

Eggs in Paradise ............................................8

The Pinecricker Café ..................................18

Sterling Casket Co. .....................................10

SinBad Vapors.............................................20

The World’s Sausage Café & More ............12

Higher Grounds Mobile Café ....................22

On the cover

For bikers, Sterling Casket has urns based on the popular Harley-Davidson motorcycles. Story, Page 10.

– Philip Marruffo, Business Journal

The staff of the Sauk Valley Business Journal Publisher: Sam R Fisher Advertising Director: Jennifer Baratta

Advertising Sales: Jill Reyna Business Journal Editor: Jim Dunn

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Email Kelly Null at knull@saukvalley.com to start receiving your FREE subscription to the Sauk Valley Business Journal.

Articles and advertisements are the property of Sauk Valley Media of Dixon and Sterling-Rock Falls.

No portion of the Sauk Valley Business Journal may be reproduced without written consent of the publisher.

Ad content is not the responsibility of Sauk Valley Media. Sauk Valley Media cannot and will not be held liable for the quality or performance of goods and services provided by advertisers listed in any portion of this publication.

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PAGE 4

SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS PROFILE

Forget the regular bun at Froggy’s Sometimes they use doughnuts, and customers just eat ’em up

BY JERMAINE PIGEE Sauk Valley Business Journal

ROCK FALLS – For most people, a glazed doughnut with coffee makes for a simple breakfast.

At Froggy’s Bar and Grill in Rock Falls, the glazed doughnut comes with a one-thirdpound burger, bacon and American cheese.

“We wanted to make something different,” restaurant manager Bobbie Claxton said.

This burger, called the Double D, is one of the many delicious items available at Froggy’s.

Formerly known as Lamb’s Tap, Froggy’s has been serving customers since February.

Lamb’s Tap had been in business since 1988.

Whatever the name, the establishment was always owned by Wayne and Barb Lamb. It was recently renovated, in part, to make the restaurant family friendly.

Froggy’s Bar and Grill is named after Barb’s late husband, Wayne, who died in 2006.

“His nickname growing up was Froggy,” Claxton said.

“He breathed this place, lived this place, and he was here every day.”

Claxton, 46, and her sister Chaley Lamb, 25, who is bar manager at Froggy’s, run the day-to-day operations at the restaurant.

When I walk into Froggy’s, to the far right is a room that includes dart boards, video gambling, and a place where you can buy lottery tickets.

A renovated room next to the original bar is a place where people can sit and eat.

Three large TVs hang over the extended bar. The exposed

Photos by Michael Krabbenhoeft/mkrabbenhoeft@saukvalley.com

ABOVE: The Double D Burger was the August burger of the month at Froggy’s Bar and Grill in downtown Rock Falls. The Double D stands for the two glazed doughnuts that serve as a bun holding a one-third-pound burger, applewood bacon pieces, and American cheese. It is served with waffle fries.

BELOW: Chaley Lamb (left) and her sister, Bobbie Claxton, have played a big role in the expansion of the former Lamb’s Tap in Rock Falls. The establishment, now called Froggy’s Bar and Grill, has always felt like home to them. Their parents, Wayne and Barb Lamb, operated Lamb’s Tap since they were kids.

brick is a reminder of the history in the old building.

To my far left is another renovated room with bamboo flooring for additional seating. The wood on the walls in the dining area makes it feel like the inside of a log cabin.

The restaurant has a loaded menu for lunch and dinner, including a cod fish sandwich and various chicken sandwiches. A fully-stocked breakfast menu features the Belly Buster: three scrambled eggs, ham, sausage, bacon, and

hash browns on Texas toast.

But the establishment mainly specializes in burgers, including the popular mushroom Swiss and cheddar jalapeno burgers. Specialty burgers are unveiled each month.

In July, the restaurant featured the Peanut Butter Burger, which is a onethird-pound burger with applewood bacon, American cheese and peanut better.

Yes, the burger includes peanut butter.

“People love it,” Claxton said. “It has to include Jif peanut butter. Choosy moms choose Jif.” The burger of the month for August was the Double D Burger: a bun of two glazed doughnuts, a one-thirdpound burger, bacon and American cheese. You will definitely need two hands and plenty of wet napkins for this one. It’s not the type of thing you’d order on a first date.

“We wanted something different,” Lamb said, “and we want our burgers to stand out.”

When a server brought me the burger, the first thing I noticed was the smell of homemade glaze and cooked beef.

The sticky sandwich was loaded with flavor. I got a sweet doughnut taste with the savory and salty flavors of the hamburger and bacon. It was a great combination.

Claxton said the specialty burgers will be on the menu full time – as soon as the kitchen is remodeled and more space becomes available.

Lamb said she wants customers to remember the burgers at Froggy’s.

“We want to be unique,” she said. “We wanted something that you can’t go to Hardee’s or McDonald’s and get.”

If you want to add some flair and excitement to your doughnut, check out the Double D Burger at Froggy’s.

FALL 2015

SAUK VALLEY BUSINESS JOURNAL

PAGE 5

PAGE 6

SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS PROFILE

Cleaning business opens in Dixon Twin LL Clean offers multiple cleaning services

Clean it up Find Twin LL Clean on Facebook, call 815-9731041, go to www.twinllcleaninc.com or email twinllclean@yahoo.com for more information.

BY JERMAINE PIGEE Sauk Valley Business Journal

DIXON – You have something dirty? Twin LL Clean owner Robert Lewis wants to clean it.

The 32-year-old, who has been in the commercial cleaning business for about 5 years, has started his own company, named after two people close to Lewis – twin aunts, Lorraine and Lavonne. He’s running it out of his Dixon home.

“I came to the realization that there is money to be made in the business without being the grunt on the bottom of the totem pole,” Lewis

Philip Marruffo/pmarruffo@saukvalley.com

Robert Lewis has opened Twin LL Clean in Dixon. Lewis, who has been in the commercial cleaning business for about 5 years, named his new company after two people close to him – his twin aunts, Lorraine and Lavonne. said. “So, I just made my own totem pole.”

While working for Rockford-

based Peterson Cleaning and DSI Corp. of Streator, Lewis cleaned businesses in Dixon.

He started taking his own business clients Feb. 1; he cleans the Dixon Family YMCA. “We go to the YMCA and clean that place from top to bottom,” he said.

He and his staff, including his girlfriend Amber Freels, 28, now also offer residential services.

“We want to revolutionize the cleaning industry by performing high-quality, professional cleaning services at a rate that average citizens/ businesses in the community can afford.”

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FALL 2015

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SAUK VALLEY BUSINESS JOURNAL

PAGE 8

FALL 2015

BUSINESS PROFILE

Eggs in Paradise has more than eggs It’s a popular place for lunch and dinner, too

BY JERMAINE PIGEE Sauk Valley Business Journal

STERLING – Don’t let the name fool you.

The restaurant is called Eggs in Paradise, and it specializes in breakfast, but there is plenty more to the menu than eggs.

The restaurant also serves sandwiches, wraps and salads, among other things.

“On Friday nights, we have all-you-can-eat walleye [and] catfish,” said Zack Osmani, a Macedonian who co-owns the restaurant with his wife, Gezime.

EGGS CONTINUED ON 9

Alex T. Paschal/apaschal@saukvalley.com

The Mediterranean skillet at Eggs in Paradise in Sterling is topped with sliced beef tenderloin with sauteed spinach, green peppers, onions, mushrooms, tomatoes, hash browns and feta cheese. Pancakes and scrambled eggs are on the side.

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Cuisine has won multiple awards EGGS

CONTINUED FROM 8

“We also serve homemade soups, and our sausage and gravy is homemade.”

The restaurant, which opened in 2007, serves breakfast, lunch and dinner throughout the day. This is perfect for someone like me, who loves to eat breakfast for lunch and dinner.

Eggs in Paradise is a small diner. Booths line up along large windows. Along the center of the restaurant are tables with maroon-colored chairs.

When I sit down, I notice each table has a white paper mat with silverware wrapped in a napkin on the right side. (I’m a lefty, so I always have to switch the silverware to the left side). White coffee cups sit on the mats.

Customers also can sit and eat at a large counter. A large pass-through in the wall allows people to see into the kitchen.

‘‘

We also serve homemade soups, and our sausage and gravy is homemade.

’’

Zack Osmani

The Eggs in Paradise menu is loaded with both breakfast and lunch items. A variety of omelets includes the Hawaiian, with diced ham and pineapple stuffed with Swiss cheese, and the popular Avocado BLT, with sauteed spinach, bacon, diced tomato, and Swiss cheese and topped with avocado slices.

Breakfast favorites such as corned beef hash and biscuits and gravy also are on the menu.

Behind the counter is a machine that makes freshly squeezed orange juice.

Five oranges make one glass

of juice. Osmani estimates between 80 and 100 oranges are squeezed each day.

Then there are the skillets.

Try the Chicago Bear (I love the name), with bacon, sausage, ham, hash browns and cheddar cheese.

I had the popular Mediterranean skillet, with sauteed spinach, green peppers, onions, mushrooms, tomatoes, hash browns and feta cheese. It was topped with sliced beef tenderloin. (I ordered the tenderloin medium well.)

The generous dish had a ton of flavor, and the bold, tangy flavors from the feta cheese really worked well with the beef. The restaurant also has lunch and dinner favorites such as Italian beef, gyros and Reuben sandwiches.

Eggs in Paradise is a winner with customers. The restaurant won the Sauk Valley Media Readers’ Choice Award for Favorite Place for Breakfast in 2014 and 2015.

PAGE 9

Family clinic names Mount Carroll staff Sauk Valley Business Journal staff

MOUNT CARROLL – CGH Medical Center’s 16th family medicine clinic is open for business at 106 E. Market St. in Mount Carroll.

Remodeling of the building began in May. The 2,360-square-foot clinic now has four examination rooms, a procedure room, lab and X-ray areas.

The clinic, open from 8 a.m. to 5 p.m. Monday through Friday, is staffed with a primary physician, a physician assistant, two nurses and office personnel.

Dr. Aja Murphy sees patients at the clinic 3 days a week as the primary physician, and assistant Karri Hess is there 5 days a week to handle same-day appointments, and minor illnesses and injuries.

PAGE 10

SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS PROFILE

Their customers are in hog heaven Sterling Casket makes themed funerary items

BY PAM EGGEMEIER Sauk Valley Business Journal

STERLING – Harley-Davidson is more than a brand; it is a subculture.

Local businessman Bob Conklin understands this as well as anyone. He grew up with motorcycles, and with wife Cindy, still rides across the country.

“My family always had bikes, and I raced them when I was a kid,” Conklin said.

Over the years, he has made many friends in the biking world. Those relationships opened the door to a unique business opportunity.

“A biker buddy of mine was killed, and while helping her make the arrangements, it occurred to me that there was nothing nice out there for bikers,” Conklin said.

In 2011, Conklin was ready to address that market niche, and Sterling Casket Co. was born.

The company makes unique Harley-Davidson-themed caskets and cremation urns, selling them nationwide. The business had humble beginnings as the groundwork was laid.

“I just rented a small space behind the Lincolnway McDonald’s at first, so I could finish my designs and get the patents in,” Conklin said.

Sterling Casket now leases space at 205 E. Second St., and has four employees.

While Conklin believed the clout of the Harley-Davidson brand was the key to the success of the business, attempts to use it also became an obstacle.

“It’s taken tens of thousands of dollars to patent lawyers to get this done,” Conklin said.

“Many people have tried to use the Harley-Davidson name,

Photos by Michael Krabbenhoeft/mkrabbenhoeft@saukvalley.com

ABOVE: Bob Conklin, owner of Sterling Casket Co., with one of the orange-and-black caskets he produces. Conklin also makes Harley-Davidson-themed urns from authentic Harley parts.

BELOW: Conklin buys many of the raw materials and supplies to make the urns from Workman’s Harley-Davidson in Rock Falls, and from other local businesses. and they’ve been shot down.”

Conklin can use the company logo on his urns because they are made from authentic Harley-Davidson parts.

He isn’t allowed to so much as put letters on the caskets, but there is no mistaking the theme.

“We negotiated the orangeand-black design, and we pay zero for the colors,” Conklin said.

The urns come in two styles, and Conklin said he tries to get as many of the parts as possible from the local Workman Harley-Davidson dealership, but they come from all over the country.

The distinctive V-shaped connecting rods are featured in one style, along with the Panhead rocker arm covers, and pistons.

CASKET CONTINUED ON 11

FALL 2015

SAUK VALLEY BUSINESS JOURNAL

PAGE 11

Conklin envisions niche for Deere enthusiasts CASKET

CONTINUED FROM 10

The parts go through a laborious process of multiple cleanings, plating, and fabrication. The cremains go inside the rocker arm cover and the hollowed-out wood base.

The caskets, available in two sizes, sell for $3,500, and the urns start at $645. Engraved nameplates and shipping are extra.

Because the business ships its urns all over the country, Sterling Casket is now an authorized FedEx shipping center. That part of the business is now known as Riverside Pack-N-Ship and DHL Shipping Center.

“We had planned on using Sauk Valley Pack ’N Ship in Rock Falls, but when that closed, I figured we might as well just do it here,” Conklin said.

Sterling Casket has a partnership with Schilling Funeral Home. As an exclusive dealer for the themed caskets and urns, the funeral home buys them directly at wholesale prices.

Conklin’s first business venture was HessAire Products, based in Cullman, Alabama.

He was one of three major stockholders in the company that made a variety of fan blades. After he worked 8 years as vice president of sales and marketing, the company was sold.

In 1992, the Conklins returned to Sterling, and Bob put his capital to work in the Sauk Valley. He also runs Global Product Solutions, a power transmission products company, and Conklin Sales, a venture that specializes in selling streetscape and site amenities, such as benches and trash receptacles, to municipalities.

Being back in a machine

‘‘

I’ve been in manufacturing for a long time, and I know that there is no substitute for quality.

’’

Bob Conklin

shop doing everything from sandblasting and welding to woodworking and lathe is second nature to Conklin. It brings back fond memories of time spent with his father, Pete, and four younger brothers.

“I spent a lot of time working in the garage with my dad,” Conklin said. “Dad retired from the steel mill, and he was just a real intelligent, well-rounded guy.”

Now Conklin is passing his craftsmanship along to oth-

ers. Office Manager Katie Mewhirter is even spending time in the machine shop.

Conklin believes he has only scratched the surface of Sterling Casket’s potential.

Harley-Davidson is an internationally recognized brand, and Conklin is mulling other niche markets.

“The urns are really starting to take off, and I can see this growing substantially,” Conklin said. “I’d like to get into the same thing for John Deere enthusiasts.”

The process – from wood and metal to fabric – is a laborious one. His goal is to grow at a pace that doesn’t sacrifice quality.

“Everything just takes a lot of time, so I’m taking baby steps while maintaining high standards,” Conklin said.

“I’ve been in manufacturing for a long time, and I know that there is no substitute for quality.”

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SAUK VALLEY BUSINESS JOURNAL

PAGE 12

FALL 2015

BUSINESS PROFILE

From food trailer to restaurant German cuisine business expands to a building

BY PAM EGGEMEIER Sauk Valley Business Journal

DIXON – The “More” in The World’s Sausage Café & More now includes a building.

Former Navy chef Richard Lonkert and his wife, Karen, have been serving their unique German cuisine from a food trailer, all the while holding on to their dream of one day moving the operation to a restaurant.

The dream would become reality at 506 Depot Ave., the former site of Mama’s Chuckwagon.

CAFE CONTINUED ON 13

Philip Marruffo/pmarruffo@saukvalley.com

Karen (left), Richard, and Tianna Lonkert have opened The World Sausage Café and More at 506 Depot Ave. in Dixon, former home of Mama’s Chuckwagon. That’s their cook, Cameo Sweet, on the right.

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SAUK VALLEY BUSINESS JOURNAL

FALL 2015

PAGE 13

Menu keeps popular fare, adds entrées CAFE

CONTINUED FROM 12

Lonkert said he didn’t really seek out a building acquisition – the opportunity just landed at his trailer window in the form of owners Richard and Julie Tunk.

“Richard had been here to eat, and he really liked the food,” Lonkert said. “He just approached me about buying it because it had been his wife’s business, and she closed it to focus on their other business.”

The Tunks’ other business is River’s Edge Inn at 2303 W. First St. in Dixon.

The World’s Sausage Café’s transition to the new building was scheduled to be gradual.

“There is a lot of remodeling to be done, so it will probably be sometime in September or October before we have the kitchen and everything up

and running,” Lonkert said.

Once the kitchen is opened in the building, the menu will be expanded considerably.

“We have no storing capacity or coolers at the trailer, but when we fully open the building, we’ll serve breakfast, lunch and dinner,” Lonkert said.

It’s likely the café will be doing some hiring in preparation for full operations. He and his wife are the only staff, and Lonkert guesses he’ll need 10 to 12 workers once everything is moved into the building.

The Lonkerts make their own sausage with groundin flavors in natural casings.

More traditional American fare will be served in addition to the café’s German specialties like wiener schnitzel, sausage with kraut and mashed potatoes, and stuffed cabbage. Pastas, steak and salmon will be on

‘‘

Once things get going, we’re going to give 25 percent of our profits to food pantries, buddy banks, and other causes important to us.

’’

Richard Lonkert

the new dinner menu.

The signature items from the trailer won’t go away.

Customer favorites include the apple-and-onion brat; the Average Joe, a rib-eye sandwich with red wine and fried onions; barbecue brats; Caribbean rice and grilled shrimp; and the Cousin Jimmy, a gourmet burger with freshly ground beef brisket, corned beef brisket, and rib tips with barbecue sauce and caramelized onions.

Lonkert is setting up a Kickstarter campaign to help get the business on its feet. Once he does, he hopes to give back to the community.

“Once things get going, we’re going to give 25 percent of our profits to food pantries, buddy banks, and other causes important to us,” Lonkert said.

Part of the profit from his popular blackened fish sandwich has always gone to Safe Harbor of Lee County.

Although the Lonkerts are ready to live the dream, they have no plans to ditch the trailer.

“We’ll keep the trailer, and it will still be used to go to festivals and other special events,” Lonkert said. “We might even make it available for church events.”

Lonkert said he doesn’t plan to get a liquor license, but is entertaining the thought of a bring-your-own arrangement.

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SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS EXPANSION

Work begun on $10M greenhouse Environmentally friendly project to create 24 jobs

BY JERMAINE PIGEE Sauk Valley Business Journal

ROCHELLE – New Yorkbased BrightFarms Inc. broke ground in August on a $10 million, 160,000-square-foot hydroponic greenhouse that officials say should be up and running by early next year.

Chicagoland Greenhouse, near Bay Valley Foods, just off Interstate 88, will grow more than 1 million pounds a year of salad greens – kale, arugula, baby spinach, and lettuce – as well as tomatoes and basil for suburban grocer Mariano’s, a division of Milwaukee-based Roundy’s Supermarkets Inc. About 2 dozen greenhouse jobs will be created, and more than 100 local construction jobs, said Paul Lightfoot, BrightFarms CEO. The company has similar facilities in three other states.

“Each farm is designed to conserve land, water, eliminate agricultural runoff and reduce greenhouse gas emission from transportation,” its website says.

“The food supply chain in the country today I don’t think is great,” Lightfoot said.

“We are looking for a shorter supply chain that will create healthy food that is better for the environment.”

The company “wanted to come to the Chicagoland area because we wanted to partner with Mariano’s,” Lightfoot said. “Rochelle made it easy for us to decide to come here, because this site was ready to go. Roads, sewer and power all run to this site, and it’s build-ready, which isn’t often the case.”

Lightfoot, 45, said he would like to keep some of the produce in the Rochelle area as well.

“We would love to partner with someone local,” he added.

“Whether it’s a nonprofit or with schools, we would love to get some of this produce in the local community.”

“We’re honored BrightFarms chose to put down roots in Rochelle, and we are excited for the completion of the greenhouse,” Rochelle Mayor Chet Olson said.

The company also has greenhouses in Bucks County, Pennsylvania; Kansas City, Missouri; and Elkwood, Virginia.

Photos by Alex T. Paschal/apaschal@saukvalley.com

Paul Lightfoot, CEO of New York-based BrightFarms, speaks about the a $10 million, 160,000-square-foot hydroponic greenhouse his company will build and operate near Bay Valley Foods, just off Interstate 88 in Rochelle. Chicagoland Greenhouse will create about 2 dozen “green-collar” jobs and more than 100 local construction jobs, Lightfoot said. The company plans to grow more than 1 million pounds of salad greens and tomatoes a year for suburban grocer Mariano’s.

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Bob Mariano (left), chairman and CEO of Roundy’s, and Paul Lightfoot, CEO of BrightFarms, break ground on a multimilliondollar “state-of-the-art” greenhouse in Rochelle. Food grown at the facility will go to supply Roundy’s supermarkets.

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SAUK VALLEY BUSINESS JOURNAL

PAGE 15

Accounting Spoken At Your Level, In Your Language

Tegeler Accounting Services Celebrates 20 years in Business

By: Kathy Schmidt, One-Stop Marketing

Morrison - Joy Tegeler, Owner and her desire to stay connected of Tegeler Accounting Services in the business world, Joy began a beams as she talks about the past home-based accounting business.

20 years. “It has been an interesting The business took off with very and enjoyable time.” In her 20th little advertising, and most of her year, Joy Tegeler continues to new clients came to her by word of provide personalized and affordable mouth…same as today. accounting services to 90+ small and As the business and the family mid-sized businesses, not-for-profit grew, she knew it was time to hire organizations, and churches. Tegeler additional help to continue the quality is also a QuickBooks ProAdvisor, of service and maintain her busy able to assist in the set-up, training, family life as well. In 2000 Tegeler maintenance, and continuous support Accounting moved to the Morrison of QuickBooks accounting software.

Business District on Main Street.

“I have worked with Joy for Because of continued growth, 5 years over 18 years and was one of her later the business moved again to its first clients. I receive today the current location at 218 W. Main Street, Pictured L-R: Sarah Gruhn, Joy Tegeler, Owner, same level of personal attention Suite 102, Morrison, IL. Beautiful Brenda Nelson, Michelle Neelans & Rachel Decker today as I did back then. Joy’s level offices provide a comfortable of professionalism is remarkable, atmosphere in which clients can meet appreciate the helpful, accessible, and personal she is awesome! The people she with five employees. hires to work for her are great to work with, assistance we provide. We pride ourselves in being Tegeler Accounting Services plans to hold knowledgeable, dedicated, and she trains them a partner in their business,” Tegeler said. a 20th Anniversary Open House this fall, not only As a QuickBooks ProAdvisor, Tegeler can well. Their attention to detail and accuracy to celebrate their success but to thank all those is without equal; they are just excellent. Of all set up the accounting software, train employees who have trusted her with their business. “I would and provide on-going reviews and support at the sides of my business I have to worry about, especially like to thank our tremendous staff and the client’s location of business. Many clients the accounting side is one I don’t have to. I all the clients, bankers, attorneys and tax preparers enjoy and appreciate the one-on-one training can’t recommend them high enough.” Roger who have confidently recommended our services and support on-site. Tegeler noted, “One of Sandefer, RTS Business Holdings, Inc. for many years,” Tegeler reflected. the most rewarding parts of what I do is helping Traditional in-house services include doing “We’ve been with Tegeler Accounting business owners understand and improve their Services for over 15 years. Joy and her entire payroll and related payroll taxes, sales taxes, accounting systems.’ accounts payable, accounts receivable, and staff are very knowledgeable. What I like best is “Starting a new business, we were in financial reports. Additional services can include that I can text or fax her a question or need and I over our heads in accounting. Joy came to state agency filings, QuickBooks reviews, am confident that it will be taken care of. Tegeler our business, took time and listened to our Accounting Services works in partnership with accounting system reviews, fund balancing, concerns, and helped us create a plan of action. download or import of QuickBooks transactions, our accountant and it’s like a well oiled machine She is extremely knowledgeable and we would - they make a great team and I don’t have to and statement reconciliations including bank, be lost without her and her team.” Dr. Eric & worry about anything. Joy also takes great care credit card and e-commerce Web sites. Tegeler Carrie Gaumer, Gaumer Chiropractic, LLC in her work. She will not allow work to leave her Accounting Services can also complete QuickBooks Before starting her own business in 1995, office without her review and approval. Best of file reviews at quarter-end and year-end, plus Joy worked for Super Wash Inc., in Morrison for all, she is affordable and confidential. We highly provide bankers and tax preparers exactly what seven years. She set up and ran the accounting recommend her services.” Bart & Ellen Smith, they need at year-end. It’s like having your own department there. With the birth of her two children DQ Grill and Chill personal accountant in the next office. “Our clients

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PAGE 16

SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS PROFILE

Philip Marruffo/pmarruffo@saukvalley.com

A former dairy barn, moved to K’s Korners on Galt Road in Sterling last year, is ready for business. The lower level is called The Udder Room, and an expansive upper level is called The Loft. K’s Korners will rent the spaces for weddings, anniversary celebrations, family reunions, baptisms, and birthday parties.

K’s Korners barn ready for action Reservations now being taken

BY PAM EGGEMEIER Sauk Valley Business Journal

STERLING – One of the most unusual business expansions the area will ever see – a twostory dairy barn that cost

$100,000 just to move to K’s Korners, 13030 Galt Road – is ready for action.

Andy Younger bought the barn for a mere $1,000, but getting the historic structure from its Wahl Equestrian Center/Double G Arena site wasn’t easy. In addition to the costly moving expense, it took an additional $35,000 to run

sewer under a state highway, and $20,000 to ComEd so utility lines could be moved.

The barn was moved May 7, 2014, and is now ready for Andy and his wife, Marion, to rent out for special events.

“All we have to do is put an exit light above the door and give the fire department a call,” Andy said recently.

While the name might have started as a joke, the lower level of the barn is now officially called The Udder Room.

The expansive upper level, complete with a basketball hoop, is The Loft.

“We’re taking reservations for both areas now,” Marion said.

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BARN CONTINUED ON 17

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SAUK VALLEY BUSINESS JOURNAL

FALL 2015

PAGE 17

High-tech elements added to rustic venue BARN

CONTINUED FROM 16

“The spaces can be used for weddings, anniversaries, family reunions, baptisms, and birthday parties.”

The much smaller Udder Room has been drawing interest as a venue for seminars. K’s Korners will provide drinks and finger foods for events, but the Youngers have no desire to enter the catering business.

“We’re working with the Chamber to find caterers,” Andy said. “We’ll also work with local restaurants that are interested in providing the food.”

Although The Loft is ready for bookings, it is a work in progress. The bar and restrooms are still being put in, and Andy plans to build a stage for disc jockeys and bands.

“Eventually, we’ll have a

Philip Marruffo/pmarruffo@saukvalley.com

The two-story barn at K’s Korners features a 1,360-squarefoot Udder Room that is available for parties. deck and patio off this back wall,” Andy said. “We have the high-tech elements, too – Wi-Fi upstairs and downstairs, TouchTunes and digital jukeboxes.”

Even some of the remodel-

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ing pieces took an unconventional route to K’s. Marion is particularly proud of the ornate winding staircase that came to them via Galena.

“It was the staircase at the old jail, and when the jail

closed, it was going to be used for condos,” Marion said.

“Then a guy ended up buying the building for a bed and breakfast, and he didn’t think it would work for that.”

Because the owner was eager to get rid of it, the Youngers were able to get the staircase for $100.

Not much will change in the downstairs bar area, which dates back to the 1940s. The convenience store has been phased out, and there is what Marion calls “Vegas on the corner” with K’s’ five online gambling terminals.

Marion jokingly calls the barn a bit of an impulse buy, but she and Andy are confident it will pay off.

“Andy didn’t really think about it much; he just knew he didn’t want to see the barn destroyed,” Marion said. “He trusted that after he bought it, he’d figure out what to do with it.”

SAUK VALLEY BUSINESS JOURNAL

PAGE 18

FALL 2015

BUSINESS PROFILE

Mighty good food in Polo, by crikey

‘‘

Many entrées to choose from at Pinecricker

We sell tons of chicken strips and burgers, but we also sell a lot of steaks.

We do a lot of home cooking, and almost everything that we do is made from scratch.

BY JERMAINE PIGEE Sauk Valley Business journal

POLO – Kathy Wragg, owner of The Pinecricker Café, said it’s not easy for her to point out a popular dish on her menu.

“Give me a category,” Wragg said. “It’s hard to point out a favorite thing on the menu because there are so many different things to choose from.”

Since 2002, Wragg and her husband, Howard, have owned The Pinecricker Café in Polo. The couple also own Dad’s Bar and Grill, which is under the same roof as the cafe.

The restaurant name comes from Howard Wragg, who is originally from Pine Creek Township.

“If you live in Pine Creek Township, or if you are from that area, they call you a Pinecricker,” Kathy said.

In the years since buying the restaurant, the couple have expanded the kitchen and purchased a barn next to the building to use as a banquet room.

“We have a lot of events in the banquet room,” Kathy

’’

Kathy Wragg

Alex T. Paschal/apaschal@saukvalley.com

The muffaletta sandwich was put on the menu at The Pinecricker Café in Polo recently after owners Howard and Kathy Wragg took a trip to New Orleans. It features three meats and two cheeses on toasted focaccia bread with olive salad. said. “We also have a lot of funeral lunches.”

On one side of the storefront establishment is Dad’s Bar and Grill. Inside are a full service bar and multiple TVs. Once I go through a doorway, I walk into The Pinecricker Café, where the first thing I see is a cash register to my left.

Large windows let natural light inside the restaurant.

Both square and round tables are available for seating. A group of about 20 people joined me in the restaurant.

On the walls are photos of Polo’s history dating back to

the Civil War. “A lot of the photos are old

family photos and photos of one-room school houses,” Kathy said.

“People love this because they can see people they may know.”

Kathy is one of the few restaurant owners who let me tour the kitchen.

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FALL 2015

SAUK VALLEY BUSINESS JOURNAL

PAGE 19

Barbecue sauce, some dressings homemade PINECRICKER

CONTINUED FROM 18

Howard frantically works alone in the kitchen. After he runs in and out of the freezer a couple of times, he runs back to a large griddle, where he flips strips of bacon.

The restaurant sells a variety of foods, such as sandwiches, wraps and various soups and salads. It also has dinners available, including liver and onions, catfish, jumbo shrimp, and ribeye steak.

“We sell tons of chicken strips and burgers, but we also sell a lot of steaks,” Kathy said. “We do a lot of home cooking, and almost everything that we do is made from scratch. We have very little processed foods.”

Howard makes his own barbecue sauce. Even some of the salad dressings are homemade.

One of the newer menu

Alex T. Paschal/apaschal@saukvalley.com

The Pinecricker Café in Polo is named after the people who live in Pine Creek Township. Coowner Howard Wragg is originally from the township. items that I tried was the muffaletta sandwich. It features three different meats and two cheeses on toasted focaccia bread with olive salad.

The sandwich was loaded

with flavor. I’m a big fan of cheese, and one thing about this sandwich was it was very, cheesy, which was my favorite part.

“We try really, really hard

to sure everyone that comes here is happy,” Kathy said.

“We put our whole life into this place to make sure people are happy. This is pretty much our life 24/7.”

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SAUK VALLEY BUSINESS JOURNAL

PAGE 20

FALL 2015

BUSINESS PROFILE

Shop’s mantra: Take a deep breath SinBad Vapors in Dixon boasts relaxing ambience

BY BRENDEN WEST Sauk Valley Business Journal

DIXON – It’s not immediately obvious what SinBad Vapors is. That might be because not many electronic cigarette shops attempt the approach of owner Majid Jabber.

In one corner there’s a pot of free coffee. Next to that is a pit group couch facing a big screen that has Netflix and Apple TV. On the other side of the business are large speakers for music.

And in the back there’s a wall of more than 150 flavors – or liquids – behind a counter of devices that range between $40 and $300 in price. Those products are supposed to be the money makers, Jabber said, but the real objective of Dixon’s newest electronic cigarette shop is to help people find a healthier alternative to smoking.

“We’re trying to perform a public service to the community – to try to make them aware of the advantage of vaping and to try to help them out,” Jabber said. “It’s all about one theme: lounge.

We try to create this relaxing, friendly environment where

Photos by Michael Krabbenhoeft/mkrabbenhoeft@saukvalley.com

ABOVE: Owner Majid Jabber (left) of Toulon and his partner and general manager, Joe Robertson, stand behind the counter at SinBad Vapors in Dixon. Aside from selling vapor devices and flavors, Sinbad has coffee, a lounge, music, and free Wi-Fi. BELOW: An electronic hookah is available at Sinbad Vapors to let customers sample flavors for vapor devices. people can come in, vape and just relax.”

With its recent opening, the Dixon branch marks the fifth SinBad Vapors launch. Jabber also has shops in Princeton, Kewanee, Peru and Ottawa.

All of them are an extension of Jabber, a 36-year-old Iraqi immigrant who, 10 years ago, was helping the U.S. Army as a translator. The name “SinBad” comes from a legend in the Middle East – a hero, an adventurist who realized suc-

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cess just as Jabber hopes for himself.

Part of that involves creating an atmosphere that takes itself seriously. Jabber and his business partner, general manager Joe Robertson, wear collared shirts and ties, vests and slacks. They’re there to show customers all of the advantages of their lounge, one reason that they give them things to play with.

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FALL 2015

SAUK VALLEY BUSINESS JOURNAL

PAGE 21

Switch to e-cigs helps people quit smoking SINBAD

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There are gadgets like the two, 3-foot-tall electronic hookahs people can use to sample different liquids.

“Not an actual traditional hookah by any means,” Jabber said. “It’s geared to electronic cigarettes.”

There are iPad menus.

“You flip through and it gives you different brands, premium and nonpremium flavors,” Robertson said. “You tap on the name of it, and the tablet gives you a description.”

The flavors are something else that sets SinBad apart: “They can come here and try any of the flavors for free,” Robertson said.

“If they already vape, we don’t mind them coming in to try one of our liquids,” Jabber added. “Sit in our lounge,

Michael Krabbenhoeft/mkrabbenhoeft@saukvalley.com

Sinbad Vapors’ lounge in Dixon strives to have a comfortable atmosphere where customers can sit and relax. watch a movie, enjoy the atmosphere. It’s a lounge, and it’s a vape shop.”

Jabber never envisioned getting into this type of business when he was a mechanical engineer with a degree from

the University of Baghdad who had previously worked with Caterpillar and other companies.

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and allow him to still get his engineering fix. On the side, Jabber develops e-cigarette prototypes of his own.

Both Jabber and Robertson said they were longtime tobacco smokers before they stumbled upon e-cigarettes.

Ongoing studies are trying to determine the risk factors in vaping, but they both believe there’s a significant health advantage to ingesting the four chemicals found in the liquids versus the 4,000 found in cigarettes.

It was enough for each to make the switch to e-cigs and never look back. By creating a casual atmosphere at SinBad, they hope to persuade others to do the same.

“I realized the opportunity there is with this booming industry,” Jabber said. “We’re not another vape shop. We’re professionals, we know what we’re doing, and we will help people quit smoking.”

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PAGE 22

SAUK VALLEY BUSINESS JOURNAL

FALL 2015

BUSINESS PROFILE

Café on wheels has coffee, beverages Higher Grounds business moves around town

BY JERMAINE PIGEE Sauk Valley Business Journal

STERLING – Rock Falls resident Roman Sotelo says he has a sweet addiction.

He is hooked on the soda spritzers at Higher Grounds Mobile Café.

“I used to get the iced latte, but I tried one of the soda spritzers, and I became addicted the first time I tried one,” Sotelo, 41, said. “I’m on lunch break, and I came here to get one.”

The hand-crafted soda spritzer is one of many beverages Sterling resident Valerie Howes creates at Higher Grounds.

“Anything you would find in

Alex T. Paschal/apaschal@saukvalley.com

Valerie Howes, 41, of Sterling opened Higher Grounds Mobile Café in May, and can be found all over Sterling – including in the County Market parking lot. a coffee house is what I have,” said Howes, 41.

Howes opened her mobile café May 1. She can be found all over town, including in the parking lot of County Market

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and at the Sterling Farmers Market. She can also be found at local festivals and other social gatherings.

Howes offerings include café mocha, hot cocoa, herbal tea,

iced coffee, sodas, and those homemade spritzers.

She serves yayas, which are made of monkey bread, and she makes mini apple pecan pies. She also makes other pies, depending on the day.

Howes has a permit with the city, which means she can set up shop in different places around town. If she sets up at an establishment, she must have permission from the business owners.

She originally planned to open her restaurant in the former Innovations 4 You building at 102 W. Second St. in Rock Falls.

“I was supposed to be at the top of the building, which is why I called the business Higher Grounds,” Howes said. “That building is still being worked on. I was ready to start a business, and they were not, so I did this.”

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FALL 2015

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