@JoelECarlson: Hello, and welcome to the TwitterReview of @Smack_Shack featuring Josh Thoma as the man in charge of the Tweets. Lets get started!

Q – #1    To start, how did the concept for @Smack_Shack go from a thought to a reality? What was the process?

Josh: I wanted to start a food truck with an item that no one else in the cities was doing from a truck. I’ve always loved –

– lobster rolls. It also had to be an item that we could make quickly.

With a concept in mind, we just needed to find a truck and have someone build it to our specs.

Q – #2    So when did the @Smack_Shack start to serve people on the street, and was there much of a learning curve to the biz?

Josh: We started last Aug. there was a huge learning curve. We were open from 11:00 AM until midnight over on 1st and 4th.

We found that we didn’t have nearly close to the late night traffic that we thought we would have. Nor Twins fans.

We found that mist Twins fans wanted to get to Target Field then eat. It might be better this year.

Lunch turned out to be our busiest time. We are just using the truck for lunch and doing private events at night.

Q – #3    Where can people find you generally during the lunch hour? What kind of events have you used the truck for?

Josh: You can always join us late night @1029Bar, we open at 5:00 inside.

We try to be near 6th and Marquette. The spots on Marquette are not reserved for a specific truck like spots on Nic

We do private coporate and social events like grooms dinners, grad parties and weddings

Q – #4    What has been your (Josh Thoma) experience with food/cooking that made you want to open @Smack_Shack?

Josh: I’ve been in the restaurant business my whole life working in the kitchen for 13 years and switching to front of the

house for the past 8. I wanted to do something that combined both. A food truck is perfect. I get to be in the

kitchen and talk to guests at the same time. I love it.

Q – #5    In addition to the #LobsterRoll, what are some of the other items that you feature on your @Smack_Shack menu?

Josh: We also do a shrimp and sausage po’boy. It’s a classic New Orleans style sandwich served on a baguette. We also have

an arugula salad with the same lobster that comes in the lobster roll.

Also, watch for our lobster boils at @1029bar. Next one is this Sat. July 23 after that.

Q – #6    How much lobster do you use in a typical day and where do you get your bread from for @Smack_Shack?

Josh: We can go through about 80 lbs of shelled lobster in a day. We get our bread from @TheSaltyTart.

Q – #7    Great! To close, what future plans do you have for @Smack_Shack? Expansion? More trucks?

Josh: We are looking at expanding in the near future. Maybe another truck, maybe in the skyway.

@JoelECarlson: Awesome! Thank you very much Josh Thoma for you time today and talking about @Smack_Shack on #jectv. Keep the #LobsterRolls coming!

Josh: Thanks for the TwitterReview!

@JoelECarlson: Hello everyone, and welcome to today’s Twitterview of @collodora. Lets get started.

Q – #1    So @collodora, tell everybody where you grew up and where you went to school.

Toby: Thanks, Joel. Spent my elementary years in Iowa and graduated from Wayzata High School

Proud U of M grad — go @gopherathletics!

Q – #2    Okay. So what did you study at the #UofMN and what made you go in that direction?

Toby: studied broadcast journalism. Knew since I was a little kid writing up my own newspaper that I wanted to be in news

Q – #3    I see. So before you were at @wcco, where did you work? Second, what’s involved with your current job as a web editor?

Toby: I’ve only worked in news at @WCCO — started on the assignment desk in college and moved to the Web after I graduated

Current: Lots of writing and producing for @wcco ‘s digital products, planning projects and training too

And … describing my job in less than 140 characters was harder than it sounds :)

Q – #4    How is Social Media having an effect on how news stories are made and broadcast to the public?

Toby: Social media is so fast! Because of Twitter, especially, we find out about breaking news and other stories much faster

I think social media makes it easier for everyone to interact and have input on stories throughout the day, too

Q – #5    Crowdsourcing  is no doubt helpful for the news. When it comes to the web, what kinds of stories do well?

Toby: The great thing about the web is that there’s something for everyone.

Of course that being said, who doesn’t enjoy an odd crime story or a good puppy video now and again, too?

Q – #6    Now more about YOU. :)  FAVORITE(s) – Restaurant, store, comfort food, hobby, Twin Cities neighborhood and genre of music.

Toby: Ah the fun stuff! Restaurant: Annie’s Parlour near the #UofM Comfort food: Warm chocolate chip cookies with ice cream

Hobby: Reading (I read a lot of popular fiction, magazines and blogs) and exercise (to counterbalance the cookies)

I like pop music when I’m working out and when driving — keeps me motivated and awake!

Q – #7    Yes it does! :)  To end, what personal or professional goal are you currently working on to achieve?

Toby: Professional (ongoing): To keep learning and to keep up with all the new technology as much as possible

Personal: @WarriorDash at Afton Alps in July!

@JoelECarlson: Thank you @collodora for your time and sharing some of your thoughts and life today on #jectv. Have a great week! :)

Toby: Thank you, Joel! Very fun

@JoelECarlson: Hello everyone! Are you ready for some great Tweets from the @ForkNroadTruck ladies? Lets get this TwitterReview started!

Q – #1    So first, how did you 2 ladies know each other before you started @ForkNroadTruck?

Amy & Kari: We grew up across the alley from eachother in South MPLS. Have been friends since we were 2 yrs old.

Q – #2    So how did you come up with the @forkNroadtruck concept? Had either of you been in the food/restaurant business before?

Amy & Kari: We always wanted to be part of a food business~Amy was living in LA lots of #foodtrucks there~neither of us are trained chefs.

we decided to take the mobile concept of a truck, to bring the food we love to cook to the fine folks here in MN

Q – #3    How did the concept of the menu for @forkNroadtruck come together? Where did you get ideas for it from?

Amy & Kari: Inspirations: from our friends & family. We like to put a twist on the ordinary: keeping things fresh and familiar.

We’ve always cooked with similar tastes. So, bringing together our menus is easy.

Q – #4    What are some of the regular menu items that you feature regularly or in rotation?

Amy & Kari: We always have our BBQ pulled pork grilled cheese w/caramelized onions. It’s a fav! Santa Monica BLT w/avocado garlic mayo too

We always have 1 or 2 vegetarian options daily as well~Roasted Red pepper & Fresh moz w/basil garlic mayo & arugula~egg salad

~sorry~hashtag! multi tasking in the truck and dropping food off at Black Forest.

Q – #5    I see. A big part of food-trucks is location, location, location. So where can people find you and your truck?

Amy & Kari: We post our menu and schedules on facebook at *Fork in the Road Truck* We use twitter to tell folks where we are NOW.

We just got done with Wednesday #foodtruckcourt on Kellogg Blvd,that always brings good crowds! Mon= we’ve been going to @mnhs

Q – #6    Good to know! Many trucks operate during the summer months. What is your “window” of operations in MN?

Amy & Kari: Last season: we stayed open thru the Winter months. That is open for discussion this next year ;)

We do expect to be operational thru the end of October~We’ll always be available for festivals and for Catering!

Q – #7    Any special events coming up? Any SPECIALS on the menu coming up in the near future? Special drinks?

Amy & Kari: This wknd is Jazz Fest in #MearsPark on Fri & Sat also on 7/16 is @TheBeerDabbler. Drinks:people love our Strawberry lemonade!

@JoelECarlson: Thanks to Kari and Amy of @forkNroadtruck for their time and Tweets today! I can vouch for their BBQ pulled pork, it’s yummy!

Amy & Kari: Thanks @JoelECarlson come and eat with us anytime!

@JoelECarlson: Hello everyone, and welcome to the TwitterReview of the @128cafe food-truck, with Jill Wilson Tweeting today. Lets get started!

Jill: Good Morning!

Q – #1    Lets start off with, when did @128cafe start as a cafe, and then when did the food-truck start?

Jill: The restaurant originally opened in ’96. It closed 6/07 & I purchased the business & re-opened in 11/07…

We started our mobile cafe last summer so this is our 2nd season of operation.

Q – #2    What made you decide to start a food-truck version of @128cafe, and how much planning went into it?

Jill: It started as a new way to market the restaurant. I wanted a billboard w/128 cafe written all over it.

the economy was in the tank & it wasn’t so great getting ‘Best-Kept-Secret’ awards. I needed people to know about us…

About the same time, my husband was working in NYC & would tell me about all the fancy midtown restaurants w/trucks..

that would drive down to Wall St. & make fancy lunches. That’s how it hatched. A truck can be both a billboard &

a way to introduce the flavors of the restaurant to a new crowd of people.

this all started in the fall of ’09 & we launched our truck last spring.

Q – #3    I see. With there being cooking space and food storage limitations on a truck, how did you figure out a menu to use?

Jill: We designed our menu options so that they 1) can be prepared quickly 2) Represent the style of food …

that we’re serving at 128 &  3) work well, practically, in the limited space of truck. We have to balance each day’s..

menu so that it’s not all from the grill or all from the pantry.

Q – #4    So what are some of the regular items on the menu, and what are some of the items that get rotated?

Jill: Well, we always have our BBQ ribs on the menu since they’re our calling card. The rest of the menu rotates & depends..

on the event that we’re setting up for. We nearly always have fresh fish, lovely salads like grilled asparagus or beet

andwiches-pulled pork w/our BBQ sauce, BLTs, grilled portabella mushroom, etc. The key is that everything …

is fresh & made to order. We don’t cook it and wait for it to sell. We always keep in mind that we’re representing 128

Q – #5    Where can people find the @128cafe food-truck generally, and what are the hours of operation? Open to catering or other events?

Jill: I do my best to keep our website ( www.128cafe.net ) updated so people will know where we are but twitter is my..

best friend when it comes to broadcasting our location-some days we just don’t know until we get there!

I have, however, worked hard at creating events like #FoodTruckCourt on Kellogg every Wednesday w/4 other food trucks

And we’re also booked every Thursday night either @musicinmears or the Ordway’s Summer Dance & music near the Landmark

We’re also booked for Patio Nights at City House. Free concerts on the river & organized by www.mmaa.org

Then we also do a private event here & there & a lunch around downtown or the Capitol if the weather & sched permits

Q – #6    Nice work Jill! :)  When people come to the @128cafe food-truck, who should we look out for to say “hi” to working in the truck?

Jill: The truck crew is: Ian (chef), Jamie, Jake & Brad-cooking & either Buffy or me in the window.

@JoelECarlson: Thanks Jill for your time today and talking about the @128cafe food-truck. Look for a video later today about the truck.

Jill: Looking forward to meeting y’all soon!

@JoelECarlson: Good afternoon to everyone in the ET and CST zones! Today’s Food-Friday Twitterview guest is @nicolenavratil. Lets roll!

Nicole: Let’s do this! Sitting outside enjoying this beautiful day. :)

Q – #1    So @nicolenavratil, first tell us a little bit about yourself. Where did you grow up, go to school and what was your 1st job?

Nicole: I grew up in Aitkin, MN – a small town near the Brainerd Lakes Area. I went to the U of M – Twin Cities for music education.

My first job out of college was technically waiting tables – I wasn’t ready to teach just yet. I worked @kafe421 – still do!

Q – #2    I see. So when did you start teaching? At what school and what grade level(s)?

Nicole: I started teaching music in July of ’07. I got hired at a job fair in MN & moved to Phoenix w/my husband. I taught Kinder-8th grade!

It was an inner-city Phoenix school in a very small district. 750 kids!

Q – #3    So how long did you stay in PHX until you came back to MN? Also, when did you start blogging and why?

Nicole: I taught at the school in Phoenix for two years and actually started getting really into food thing then.

I won a “Green Makeover” for our school from the @EarthDayNetwork, which did a lot of cool things for us.

The best part (in my mind) was that we were given a grant to start a school garden.

I got out of the food stuff for a bit, and then about 7 or 8 months ago I read a ebook by Ashley Ambirge of the @TMFProject.

Her book is all about putting your passion to work. I thought about that for two seconds & my answer was people & vegetarian food.

Q – #4    Very cool! So please Tweet a link to your blog and explain how you came up with the name.

Nicole: http://t.co/xfH93OI There’s a story there. :) I’m on the Board of Directors for One Voice Mixed Chorus @ovmc, & we were on tour.

We were grabbing lunch from a deli at the grocery store in Alexandria, and they didn’t have any #vegetarian sandwiches made.

I asked if they could make me a veggie sandwich – they had everything right there. I really threw her for a loop. 10 minutes later,

It captures the spirit of the blog. It’s goofy, but points out how people aren’t always mindful of their meat consumption.

Q – #5    Great story! More about YOU. Favorite(s): Restaurant(s), store, comfort food, TC neighborhood, vegetable and spice.

Nicole: My favorite restaurant moment is #Lucia’s. She does AMAZING things w/ vegetables. Also love @FrenchMeadow, @Brasa & #BarlaGrassa.

I have a new favorite store! It’s called Hunt and Gather, & it’s a cool, kitschy, retro antique store! 49th and Xerxes in S. Mpls

Comfort food would have to be my homemade mac & cheese, or spaghetti. Oh, & cornbread, beans and rice, and plantains from @Brasa. :)

The best neighborhood is #NEMpls! My husband & I just bought a house here in September and we are 100% in love with it. Just perfect.

Favorite vegetable…oh dear. It might be a tie between wild mushrooms and artichokes. I am really into beets lately, too.

Spice is hard! I think I have to go w two Indian spices: coriander & cumin. They can really add a lot to an otherwise bland veg dish.

Q – #6    Cool! To close, what’s one dish or vegetable that maybe not many people know about that you would like them to try?

Nicole: I need to give mock duck some love here. It’s a great #vegetarian protein made from wheat gluten (not GF, sorry!)

You can find it in a can in the Asian section of big stores, or in the deli case at the co-op. Try it in a stir fry, in a sandwich –

Last night I came home and put it on top of a baked potato with some cheese & BBQ sauce – talk about comfort food.

Also, TC restaurants like @Senyaisenlek and @TripleRock cook with it. It’s my favorite protein by far.

Super easy to cook – you can’t go wrong. Just heat it up! :

@JoelECarlson: Thank you very much for your time today and sharing some of your life work and thoughts! Have a great weekend!

Nicole: Thank you for having me @JoelECarlson! :) This was a lot of fun. Enjoy the sunshine, everyone!

@JoelECarlson: Hello everyone, and welcome to today’s Twitterview with @ssoli of @MNMOmag. Lets bring some sunshine to gray/rainy day.

Q – #1    So @ssoli, tell us about yourself. Where did you grow up and go to school? What was your first job as an adult?

Sara: I grew up in So. MN – Granada to be exact. I attended @UofStThomasMN for undergrad in PR.

I also received my grad degree from @USTbusiness. My first “adult” job was in marketing @PioneerPress.

Q – #2    What got you interested in PR, and then where did your job with the @PioneerPress lead you?

Sara: PR seemed to marry biz and personality which really appealed to me.

After 7+ yrs. @PioneerPress I found an exciting job @MNMOmag.

Q – #3    What is your role at @MNMOmag, and what other publications are you involved with?

Sara: I head up the Mktg Team for Greenspring Media Group. We publish @MNMOmag @MidwestHomeMag @MeetingsMHJ plus

Where:TC, Real Food, Drinks and more great pubs. We also produce #luxuryhometour, #foodwineshow, #chefchallenge, . ..

Q – #4    So quite few? :) How would you say print media has had to change in the past 5-10yrs due to the internet and social media?

Sara: Honestly, publishing today means print plus interactive – online and soc. media

Everything we do has multiple approaches, print, digital, social, event, etc…

Q – #5    For sure. More about YOU. Favorite(s): Restaurant, store, comfort food, recent book/movie and a hobby of yours.

Sara: We are blessed in the TC to have a multitude of great restaurants – it is too hard to name a fav. Shopping is …

pure bliss and I will shop anytime/anywhere. Most movies are animated lately (kids) – Gnomeo and Juliet was cute…

As far as hobbies beyond representing @MNMOmag around town, I enjoyed running and my family and friends.

Q – #6    What do you feel makes MSP such a great place for marketing and publishing?

Sara: We have a weatlh of creative talent in this market. Our ad and pr agencies are top notch, we are one of the only …

markets to have 2 daily newspapers, 2 long-standing city regional publications and strong radio and tv representation.

All of those make for a great environment for mktg and publishing – as well as living in an educated & active city.

Q – #7    To close, what kind of schooling/skills would you encourage people to get in order to get into your line of work?

Sara: Education is always important, I would suggest studying mktg, biz, pr, etc. Internships are also key … they provide

hands on experience and connections. Volunteering for non-profits can also provide great experience and build your …

resume and portfolio. Lastly, I would say hard work and focus. You are in charge of your own career.

@JoelECarlson: Thanks @ssoli for your time, comments and advice today. Keep up the good work!

Sara: Thanks @JoelECarlson! It was my pleasure.

@JoelECarlson: Hello everyone, and welcome to today’s Twitterview with @CoryVandy of @SnapSocial. Lets get this Monday started off right!

Cory: Good Afternoon @joelecarlson . Thanks for this unique interview.

Q – #1    To start with @CoryVandy, tell us where you grew up, went to HS and where did you go to college?

Cory: Grew up in Maple Grove. Graduated over a decade ago. Attended UMD for Marketing, Management w/a Psychology Minor. Loved #Duluth!

Q – #2    I see. Would you say that Psych helps people who are involved with Marketing have an edge or advantage with their work?

Cory: I think so. Often as marketers we have to think from our customer’s customer point of view and what motivates them to engage.

Often web projects involve a team. So having a Psychology background can also help in better understanding team members & motivation.

Q – #3    Okay. Now after graduating from UMD, what did you start doing for work?

Cory: After UMD, I worked for a video streaming startup. Helped w/marketing, trade shows, prod. ass’t. & got cert. in #FinalCut on the Mac

In 2006 started @digitalives to better represent myself in the marketplace to provide video & marketing services.

At that time @youtube was just getting big, Podcasting had potential to tie brands w/ video/content & w/passionate individuals.

Also in 2006, got introduced to a web design company looking for an Account Manager that could sell & serve clients in Duluth/MPLS

Q – #4    How did you end up at @SnapSocial, and what is your role there?

Cory: I worked @totalcontrol for 4yrs. In Nov. got laid off. By noon I was back working @digitalives (freelance –> full time). #fallback

Called up @georgeleemn a contact from @courageski. Stars aligned & a negative exp. became a positive. He was starting @snapsocial

@snapsocial is a div. of @Probusonetouch a very successful e-commerce company. I manage a team doing @wordpress sites + Social Media

Q – #5    Cool story! In addition to @snapsocial, are their any groups that you also work with/for?

Cory: Involved on the boards w/3 non-profits: @adfedmn (@golferoo), @courageski & @UMD_Alumni. All 3 are groups I’m very passionate about.

Our next event for @adfedmn: @golferoo on July 15th at Como Golf Course. Early reg. ends June 15th. Sponsors welcome. #shamelessplug

Q – #6    More about YOU – Favorite(s): Restaurant, store, comfort food, hobby/sport and place to vacation.

Cory: Favorites: Food @travailkitchen Vacation ski @coppermtn w/family. Store: Apple Sports: Hockey, Volleyball, Softball, Soccer, Cycling

Love to grill & cook. So part of comfort food is actually making it, not just enjoying it. Steak w/mushrooms & blue cheese is a fav.

Q – #7    To close, what advice would you give to people looking to get into your line of work?

Cory: Learn to network & hustle. Never stop learning about all aspects of PR, web, social, marketing. It’s all converging.

@JoelECarlson: Good points @CoryVandy! Thank you very much for you time and your comments today. Have a great week, and enjoy grilling!

Cory: Thanks @joelecarlson for the Twitterview. This was fun! Looking forward to @ssoli WED at 3pm & @nicolenavratil FRI at 1pm CST

As someone who doesn’t have any allergies when it comes to food, and as someone who hasn’t made the conscious choice to have a Gluten-Free diet, I was very impressed with the food offerings at the Cooper Irish Pub in St. Louis Park MN for their Gluten-Free Foodies event held on Thursday June 9th.

Cooper - Screening Room

Shaina Olmanson and Dania Toscano Miwa

Cooper is 1 of 4 pubs under the Cara Irish Pubs “umbrella” in the Twin Cities. Each of them has a slightly different Gluten-Free menu, but each of them are similar. How nice for them to offer this option for people with this dietary need or for those who’ve made the choice to have this diet. Of the 4 pubs, Cooper has had the most requests/demand for such a menu, as stated by Kieran Folliard.

Alexa Trussoni (center) talking with Sara Soli (left) and Annie D'Souza (right)

The event featured a Gluten-Free beer by the Bard’s Beer Company, called Bard’s. It’s a local company based in the Twin Cities.  Everyone got to try it, and I personally thought it had a good taste and flavor, despite not containing any wheat, barley, rye or oats. Instead those ingredients, they use sorghum. I would definitely order it again. They also had their company CEO, Brian Kovalchuk, attend this event and he spoke about how this beer came into being. What their goal was in making the beer and how they found just the right brewery to make it for them in Utica NY.

Brian Kovalchuk and Jason Douglas

The event also included some tasting of some food options that Cooper has available for those needing or desiring a Gluten-Free menu. Some cheeses, meats and vegetables were all included in the delicious spread. By the number of visits to the food table, I think everyone enjoyed the work of chef Nick.  Nick was also very good in describing what each of the food items were and what they were made of for those with curious minds.

Charcuterie plate (Featuring Green Ox Meats)

My plate at the Gluten-Free event

Cooper head chef - Nick

The general manager Valid and Cara Irish Pubs founder Kieran Folliard were also available to take questions and share various points about the menu and it’s development.  Some adjustments or tweaking of the menu will be coming soon, and those no doubt will add to the eating pleasure of those requesting this menu.

In addition to the eating, a good deal of food-chatter was had by the various foodies and food bloggers that were in attendance at the event. If you didn’t know this, discussions on food can go on and on.  We all eat, so everyone has an opinion to share. My opinion about yesterday’s event. . . fun and delicious!

Ole and Shaina Olmanson

Group Shot

@JoelECarlson: Hello everybody, and welcome to today’s TwitterReview of @TheLocalMPLS with GM Josh Petzel at the helm. Lets get started!

Josh: Well, first thanks for having me “here” today! Hopefully, the weather has broken a bit so we can all enjoy a patio!

Q – #1    So Josh, tell us a little bit about the history of @TheLocalMpls. When did it start and where is it located?

Josh: The Local first opened up in Dec. of 1997 with aspirations of pub, fine dining & a boutique hotel in the floors above.

We are located on 10th and Nicollet in the historic Dolmen House. Over time, we’ve undergone a few remodels/changes

to best emulate a Victorian style pub you would’ve seen in Dublin towards the end of the 19th Century.

Q – #2    Interesting! So moving fast forward to today, what kind of menu does @TheLocalMpls feature, and what are some of your popular items?

Josh: Our menu has evolved over the years to reflect our true pub nature. We do traditional pub items like Fish and Chips,

Shep Pie, and Sausage/Mash. However, we do put a twist on things to keep them current with trends and regional traits.

Unfortunately, Irish are not renown for culinary adventures. So it can be a challenge at times to overcome the image.

Although, we are working hard to turn that image around at all of the pubs and still keep roots firmly in the ground.

Q – #3    That comes from a great kitchen staff! Who are some of the people you currently have and have had in your kitchen?

Josh: Amen. Our Executive Chef, Jason Hicks, has been here for 12 years. He started as a line cook under Steve Brown, then

became a sous chef and now Excecutive Chef. Apologize, meant Steven Brown! Typing too fast today I guess…

All of our current chefs (4 Sous and 1 Exec) have a say and key role in menu development. We do weekly specials and

that are created by them. If the respnse is good and it fits our concept, it becomes a menu item next reprint!

Q – #4    Awesome! :) For people new to @TheLocalMpls, what are your hours of operation and when’s your Happy Hour? Any space for events?

Josh: Monday – Friday 11am to 2am. Sat – Sun 9am to 2am. However, we open early for any televised futbol/rugby match Sat/Sun

Even the ones that start @ 6am! Our HH is Mon – Fri 11am to 6pm for drinks and 2pm to 6pm for apps. We have many spaces

available for events from 8ppl to 80ppl. We have a dedicated Event Planner to handle all of your details!

Our website http://ht.ly/5d7Cu is always a good starting point.

Q – #5    Good idea. After yesterday’s weather, summer is officially here! Do you have outdoor eating space?

Josh: Ahh… yes. Patios and Nicollet Mall. Other than the State Fair, is there a better people watching combo? Doubt it! It

seats about 130ppl in the heart of the action on Nicollet Mall. Good spot to catch Holidazzle in the winter too!

Although it was not the first choice for people yesterday!

Q – #6    In addition to the food, the staff has to be good too to be successful. Are you currently hiring @TheLocalMpls?

Josh: We’re always looking for good people! Isn’t everyone though? We’ve hired the majority of our summer patio staff…

already. But, I do encourage people to always apply as we are constantly looking and evolving, an ongoing process.

Q – #7    Great! To close, how has @2GingersWhiskey and @GreenOxMeat been received by your customers? Good success?

Josh: @GreenOxMeat was launched last fall and has been constantly developing since then. It’s a great concept with numerous

and fantastic variations. We’ve been slowly implementing @GreenOxMeat products into the menus of all 4 pubs with

favorable results. We love guest feedback on these items because we can literally adjust recipes very quickly.

@2GingersWhiskey has also been a lot of fun to develop. We have had an overwhelmingly positive response from both…

the neat whiskey and mixed drink guest. Our summer beverage menu rolls out this week with some interesting infusions!

We encourage everyone to try some and please share feedback! Whether food or beverage.

@JoelECarlson: Nice! Well thank you Josh for your time and comments today regarding @TheLocalMpls. Enjoy the day and your job!

Josh: Thank you! Time to get ready for hopefully busy lunch on the patio, have a great day!

@JoelECarlson: Hello everyone! Welcome to the my Twitterivew with Chicagoan @barrymoltz. Lets get things started!

Q – #1    To start off @barrymoltz, where did you grow up, where did you attend school and what was your 1st job as an adult?

Barry: grew up in CT- attended Brandeis and worked at IBM

Q – #2    Where do you work now, and what kinds of companies has your entrepreneurial spirit helped you with?

Barry: I have my own company now helping small business owners get unstuck

I started three companies, all in the tech area

Q – #3    So what is it that you’re helping Small Businesses get unstuck from?

Barry: The biggest problem facing most small business owners is their ability to do their work and market on an ongoing basis

It’s a systematic way to always creating relationships with prospects, influencers and connectors

Q – #4    I see. You’re also an author. What have you written, and what went into you writing?

Barry: I have written 3 books for the small biz owners- starting, bouncing back and customer service

Q – #5    Did you do the writing and publishing yourself? What has been the response to your books?

Barry: yes, wrote all the books with the help of a editor – tough to get the message across in a vacuum

books are a great platform- kind of like a giant business card!

Q – #6    Very cool! So what projects/plans are you working on for the near future?

Barry: always helping small biz owners get unstuck- now with webinars and in person events!

Q – #7    Fun! Now more about you. FAVORITE(S): Restaurant, store, comfort food, recent biz book or blog.

Barry: Favorite comfort food- Grill Cheese, Tomato Soup and French Fries

Recent Business Book I just read: Today We Are Rich by @sanderssays – must read #TWAR

Q – #8    To close, what’s 1 Tweet of advice you’d give to new small business owners to help them start off right?

Barry: I have a sign always hanging in my office “It’s Cash Flow, Stupid”

Always solve a pain and find people that can pay to solve the pain and you will always have a business

@JoelECarlson: Thanks @barrymoltz for your time and comments today on #jectv. All the best to you with your work and efforts!