Governor Wolf Orders Flags at Half-Staff to Honor Fallen Firefighter Kenneth Greene

first_img Flag Order,  Press Release Harrisburg, PA – Governor Tom Wolf has ordered all commonwealth flags on the Capitol Complex and throughout the City of Philadelphia to fly at half-staff to honor fallen Philadelphia firefighter Lieutenant Kenneth Greene.Lieutenant Kenneth Greene passed away on September 14th from injuries sustained while working in the line of duty on September 3rd.The Commonwealth Flag shall remain lowered at half-staff until his interment. The United States Flag should remain at full-staff during this tribute. September 15, 2017 Governor Wolf Orders Flags at Half-Staff to Honor Fallen Firefighter Kenneth Greenecenter_img SHARE Email Facebook Twitterlast_img read more

Leave the menu planning, shopping to us

first_imgOWNERS: Roni Piterman and Ari Kosmal ESTABLISHED: Jan. 2007 NUMBER OF EMPLOYEES: Eight DESCRIBE YOUR BUSINESS: We provide a means for busy people to buy meals at a price that’s little more than that of groceries. We do the menu planning, shopping, chopping and cleanup. The customer comes in to assemble the meals, then takes them home either to freeze or cook. For those who don’t wish to participate in the meal assembly process, we offer a pickup service called “Your Secret Service,” where our staff does the prep, and the customer simply schedules a pickup time. IS THIS YOUR FIRST BUSINESS? Yes BUSINESS NAME: Your Dinner Secret BUSINESS ADDRESS: 20929 Ventura Blvd. #22, Woodland Hills, CA 91364 PHONE: (818) 888-6338 WEB SITE:, WHY DID YOU START THIS BUSINESS? My sister and I were raised in the San Fernando Valley and have always wanted to run our own business. Our mother and father worked together in their own business for more than 30 years. I guess it’s in our blood. WHERE DID YOU GET THE IDEA? We went to a philanthropic fundraiser at a similar business more than two years ago. The concept is aimed at bringing families back to the dinner table by allowing busy moms a convenient means for making dinners at home. HOW LONG WAS IT FROM CONCEPT TO OPENING? A bit more than two years. WHAT DID YOU DO DURING THAT TIME? We traveled to a number of similar businesses in other states to talk to the owners about the details and what it was like. We researched the market, developed a business plan, secured a location, hired designers, engineers and contractors, took the plans through the health department and building and safety, built out the location and lined up vendors. WHAT WERE YOUR START-UP COSTS AND HOW DID YOU FINANCE THE BUSINESS? About $250,000. We financed it with home equity lines of credit and loans from our family. WHO DID YOU RELY ON FOR ADVICE? People already in the business, lawyers, real estate professionals, restaurant and kitchen designers and, of course, our parents. WHAT HADN’T YOU CONSIDERED BEFORE OPENING? The extensive delays caused by the Department of Building and Safety. We hoped to open more than six months earlier. WHAT IS YOUR EXPECTED REVENUE THIS YEAR? Once we grow this location into a stable, profitable entity, we hope to open at least two more locations. We’re already training potential management personnel to run our other kitchens in the future. We want to be contributors to the long-term economic growth of the San Fernando Valley and give back to the community. 160Want local news?Sign up for the Localist and stay informed Something went wrong. Please try again.subscribeCongratulations! You’re all set!last_img read more