Advertising and Marketing, Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Restaurant Results and Outlook Survey: Over 700 Independent Operators Share Their 2018 Results and Plans for 2019

PHOENIX, Ariz. -- RestaurantOwner.com has released the report of their 2019 Independent Restaurant Outlook Survey. This is the third consecutive Outlook Report which summarizes input gathered from over 700 independent restaurant owners and operators regarding their 2018 financial performance, as well as their optimism about 2019.

A copy of the report is available at: https://www.restaurantowner.com/IROS2019

Survey Results:
2018 was another profitable year for most independent restaurants. 81% of the 707 responding owners or operators reported a net income greater than 1% of sales in 2018, of which, 30% reported a net income greater than 10%. Of those that were not profitable, approximately 10% broke even, while 9% reported a net loss greater than 1% of sales.

Profitability continued to rise as many independent restaurants performed better in 2018 than the previous year. 64% of respondents reported that their net income in 2018 outpaced their 2017 performance. 17% reported no change and 22% reported a lower net income in 2018 compared to the previous year, indicating a continued upward trend in independent restaurant performance.

Optimism prevailed for a third year in a row. 62% of respondents indicated they are more optimistic about 2019 than they were about 2018. This trend continues from last year where 64% of respondents felt more optimistic about 2018 compared to 2017.

Most operators attributed their optimism for 2019 to improved business practices or systems (73%), and a quality guest experience (53%). Staffing challenges (53%) and unfavorable labor costs (52%) were the most cited causes for lacking optimism.

Again, the results of the survey confirm a strong and continuing interest of independent restaurant owners and operators to improve and grow their business. Many operators (84%) intend to pursue four or more goals in 2019. Over 60% of respondents reported they intend to focus on improving overall profitability, business practices, or their guest experience.

About RestaurantOwner.com:
Since 1998, RestaurantOwner.com has provided training and resources to independent restaurant owners and managers who want to improve their leadership and business management skills to create a higher quality guest experience, greater employee engagement and better financial results.

More information: https://www.restaurantowner.com/.

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Business, Free News Articles, Restaurant, Hotel and Hospitality

571 Grill and Draft House Continues to Impress Patrons both Near and Far

DAYTON, Ohio -- The 571 Grill & Draft House in New Carlisle, Ohio has been in business for 18 years and the independently owned restaurant continues to carve out its name in the world of gastro pubs and draft houses. While some restaurant owners may sit on their laurels after what seemed to be an instant success with residents living north of Dayton, the owners of 571 Grill understand that you must either go big or go home.

"We have never taken our reputation for granted," Tim Juday, co-owner of the 571 Grill & Draft House, says. "Our kitchen staff is always working on new innovative creations, while our front-of-house employees are constantly training to provide higher levels of customer service."

And, all those efforts continue pay off. Year after year, this Midwest establishment manages to top "best of" lists in multiple categories.

For instance, just last year, it made the, "The 6 Best Places to Grab a Burger in the Midwest" and just in October, the 571 Grill & Draft House found its way as a featured establishment in the Gordon Food Service publication Next Course in its article "More than another Roadside Attraction" while in 2016 the restaurant's most favored menu items were recognized by Dayton.com in "4 Delicious Burgers that are Worth the Drive."

One thing that sets the 571 Grill & Draft House apart from other Midwest burger joints is its deep respect for craft beers.

"Personally, I would have a hard time arguing against a craft beer when eating one of our featured burgers," says Juday "our locally sourced menu items have so much flavor packed into them, that any less bold of a beverage doesn't do them justice."

The establishment offers 17 rotating craft beers along with two craft sodas on tap. Beer lovers can also make a craft selection from an array of beers in chilled bottles and cans. Restaurant patrons are encouraged to ask questions about the beers on tap, as the servers are well informed to help pair the perfect beer with your food selection.

"We couldn't be more pleased that our brand continues to get such positive recognition - year after year. And who knows what's in store for us next?' Let's see what happens," Juday says.

Learn more at: https://571grill.com/

Follow on Facebook at: https://www.facebook.com/571-Grill-and-Draft-House-72456691754/

Located at: 12389 Milton Carlisle Rd., New Carlisle, Ohio 45344.

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Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

How Much Does It Cost to Open a Restaurant? 350 Independent Restaurant Owners Share Their 2018 Startup Costs and Financial Performance

PHOENIX, Ariz. -- RestaurantOwner.com has released the report of their 2018 Cost to Open a Restaurant Survey. The report summarizes input gathered from over 350 independent restaurant owners and operators regarding their startup costs as well as their financial performance.

A copy of the survey report is available at: https://www.restaurantowner.com/public/How-Much-Does-it-Cost-to-Open-a-Restaurant.cfm

The median restaurant startup cost was $375,000. This equates to a median cost of $113 per square foot, or $3,586 per seat. Many factors affected cost including remodel vs. new construction, free standing building vs. tenant space, and whether the restaurant was full service, limited service, bar or tavern, catering business, or takeout and delivery.

"New construction was more costly than remodeling. The median cost of building a restaurant from the ground up, not including real estate, was $650,000," said COO Joe Erickson.

Remodeling a non-restaurant space was the second most costly, with a median cost of $425,500. Remodeling an existing restaurant space was the least costly, with a median cost of $275,500. Consequently, the median sales to investment ratio was highest for remodeling an existing restaurant space (4.2:1), versus either remodeling a non-restaurant space (2.1:1) or new construction (2.0:1).

The median size of restaurant startups was 3,070 square feet, and 120 seats. This size resulted in a median of 31 square feet per seat. Kitchens occupied about 31% of the restaurant space, with a median size of 1,000 square feet.

The median annual sales across all service types was $1.125 million. That financial performance resulted in a median annual revenue of $325 per square foot, or $10,567 per seat. Median time to profitability was 5 months. 25% of owners reported that their restaurant was profitable within the first 2 months and another 25% took 12 months to become profitable. The median net income reported was 5.5%.

About RestaurantOwner.com:
RestaurantOwner.com provides leadership, financial management and operational training and resources to independent restaurant owners and managers to improve the guest experience, employee engagement and achieve better financial results.

More information: https://www.restaurantowner.com/.

*IMAGE FOR MEDIA: https://www.restaurantowner.com/members/images/1474c.png
*Image Caption: page three example from the comprehensive 2018 report.

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Business, Free News Articles, Product Launches, Restaurant, Hotel and Hospitality

Moonlite Bar-B-Que Inn Unveils New Wine – Pit Master Reserve

OWENSBORO, Ky. -- Two years in the making and the Moonlite Bar-B-Que Inn is now ready to unveil a new sweet red wine that pairs perfectly with its award-winning barbecue. It's called Pit Master Reserve and it's produced by the most award-winning Kentucky winery too. It'll make you swoon at the moon.

"We've spent the past two years working to find a winery that we could partner with and we found that partner in Purple Toad Winery," Patrick Bosley, co-owner of the Moonlite Bar-B-Que Inn, says. "We're excited that it's a local connection. Two Kentucky traditions have come together."

Pit Master Reserve is produced and bottled in Kentucky. It's a sweet red wine (four on the sweetness scale) and derived from Purple Toad's own fruits - Lauren's Blackberry and Paducah Blue.

The tasting and selection process took a while, but Moonlite Bar-B-Que Inn finally found the perfect blend to accompany its hickory-smoked barbecue. It pairs well with their award-winning mutton and pit dip too.

"It's not a snobby wine, but a country wine that's fit for the best barbecue around. You won't hear the symphony play as you sip it, but you may catch a whisper of the banjo or the wail of the fiddle. It's sure to evoke the echoes of Bill Monroe, Patsy Cline and Elvis Presley singing, 'Blue Moon of Kentucky'," Bosley says. "It's kind of like drinking your granddad's homemade wine."

Pit Master Reserve will be distributed by Purple Toad Distributing (270-554-0010) look for it wherever Purple Toad products are carried. It's also available by the bottle or glass in the dining room at Moonlite-Bar-B-Que Inn.

About Moonlite Bar-B-Que Inn:

A Kentucky tradition since 1963, Moonlite Bar-B-Que Inn meats are personally selected for quality and placed in their custom built hickory-fired pits. Meats are cooked low and slow, giving them that distinctive hickory flavor. For more information: https://www.moonlite.com/ or https://www.facebook.com/MoonliteBarBQ.

About Purple Toad Winery:

Purple Toad Winery is Kentucky's largest winery. All of its fruit is American-grown and they combine modern wine-making techniques with old world knowledge to produce award-winning wines. For more information: https://purpletoadwinery.com/.

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Business, Free News Articles, Restaurant, Hotel and Hospitality

The No. 1 Ramen restaurant in Japan MENYA MUSASHI NITEN ICHIRYU announces opening of its second North America location: in Seattle, WA

SEATTLE, Wash. -- The North America second location MENYA MUSASHI NITEN ICHIRYU Seattle is having a Grand Opening Special Event on Friday, November 9, 2018 in Capitol Hill, Seattle. Event Details: Ramen or Tsukemen (Dipping Ramen) is offered at a special price of $3/bowl on a first come first served basis.

The Event is starting at 5 p.m. and limited to 300 bowls.
Limit one bowl per purchase per customer and dine in only.

Day: Friday, November 9, 2018
Time: 5 p.m.
Place: 1510 Belmont Ave, Seattle, WA 98122.

To learn more about both of the MENYA MUSASHI NITEN ICHIRYU as well as our event, please visit: http://www.menyamusashi-seattle.us/

The restaurant will operate under regular business hours from November 10, 2018 onwards.

Restaurant Information:
Restaurant Name: MENYA MUSASHI NITEN ICHIRYU
Address: 1510 Belmont Ave, Seattle, WA 98122
Phone: (206) 257-4289
Grand Opening: November 10, 2018
Regular Business Hours: MON-FRI 11:30 a.m. - 2:30 p.m., 5:30 p.m. - 10 p.m. / SAT 11:30 a.m. - 11 p.m. / SUN 11:30 a.m. - 10 p.m.
Website: http://www.menyamusashi-seattle.us/
Fecebook: Menya Musashi Seattle - https://www.facebook.com/MenyaMusashiSeattle/
Instagram: menyamusashiseattle

About MENYA MUSASHI:

MENYA MUSASHI was founded by Takeshi Yamada in 1996. Similar to the world-renowned sword master Musashi Miyamoto who proclaimed "I practice many arts and abilities - all things with no teacher," founder Mr. Yamada self-taught himself the art of making Ramen and established this Ramen restaurant.

In respect of Musashi Miyamoto who created the unique two-sword style on his own, Mr. Yamada named his Ramen restaurant "MENYA MUSASHI."

MENYA MUSASHI currently has 14 restaurants in Japan, with overseas locations in Singapore, Taiwan, China, Malaysia, Indonesia and Ukraine. In July, 2018, the first North America location was opened in Los Angeles, Calif.

About NITEN ICHIRYU:

NITEN ICHIRYU is a style of classical Japanese swordsmanship conceived by Musashi Miyamoto during his later years, where a longer sword in the right hand and a shorter sword in the left hand are both used.

About NITEN ICHIRYU from MENYA MUSASHI:

The main menu of MENYA MUSASHI NITEN ICHIRYU follows the concept of "two-sword style", featuring two categories of Japanese food, Noodles (Ramen or Tsukemen) and Tonkatsu.

For each bowl of NITEN ICHIRYU Tsukemen and NITEN ICHIRYU Ramen, the noodles are topped with 2 large pieces of braised pork belly and Tonkatsu to create a feast in one bowl.

The noodle soup is a combination of both pork bone broth and seafood. Customers can choose from a regular soup or a lighter soup for Tsukemen. Vegetable Ramen will also be available after the official grand opening.

*(WEB IMAGE 72dpi: http://www.menyamusashi-seattle.us/media/menyamusashi_nitenichiryu-img.jpg)

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Business, Entertainment, Free News Articles, Restaurant, Hotel and Hospitality

Calling all bands in Texas to participate in the Battle of the Bands hosted by Hub Streat Plano and Texas Select Radio

PLANO, Texas -- Texas Select Radio (TexasSelectRadio.com) announces the 2018 Battle of the Bands at Hub Streat, a full service Culinary Entertainment Center, featuring hand crafted cocktails, craft beer, a menu for every taste from a scratch kitchen, live entertainment and a dog friendly patio.

Hub Streat (1212 E. 14th Street, Plano, TX, 75074) Battle of the Bands auditions will be held on Sept. 19, 2018 starting at 7:30 p.m. To participate, please email your information to: entertainment@hub.st.

25 bands will compete for the chance to receive a cash prize of $1000 on the Hub Streat Honeybee Stage.

The Battle of the Bands competition starts on October 3 and will run every Wednesday (7:30 to 10:30) until Nov. 14. Semi-Final Round will be held on November 7 and the Final Round on November 14.

The $1000 Grand Prize will be presented to the Winner on November 14.

One of the Battle of the Bands Judges will be comprised of the votes placed on the TexasSelectRadio.com web page so artists will have the opportunity to have their fans vote for them, along with judges on site.

This event is proudly sponsored by ENDO CBD Infused Water and HARD Beverages which will be on site to cheer the bands on.

Jim West, President of Hub Streat, says "Battle of the Bands is only the beginning of events planned to highlight the local community and entertainment that can be found in Plano. Hub Streat strives to offer our guests more than simply a place to eat but a home to have a personal experience in."

"Dallas has a vibrant and diverse local talent pool that has untapped potential. The partnership with TexasSelectRadio.com and Hub Streat is a natural fit to get the voices of these artists to new audiences," states Dana Verrill, Partner of Texas Select Beverage Company (Dana@TsBevco.com).


Texas Select Radio is dedicated to broadcasting all Texas Music - All the time. We are committed to doing all we can to support Great Texas Music. Sponsored by Texas Select Beverage Company.

EVENT INFORMATION AND SPONSORS:

Hub Streat: http://hub.st/

Texas Select Radio: https://texasselectradio.com/

HARD Beverages: https://www.hardbeverages.com/

Texas Select Beverage Company: https://tsbevco.com/

SOCIAL MEDIA:
Hub Streat: https://www.facebook.com/hubstreat/

Texas Select Radio: https://www.facebook.com/texasselectradio/

Instagram: #HubStreat #Texaselect

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Business, Free News Articles, Restaurant, Hotel and Hospitality

The No.1 Ramen restaurant in Japan, MENYA MUSASHI NITEN ICHIRYU is finally launched in North America

LOS ANGELES, Calif. -- Renowned Japanese Ramen restaurant MENYA MUSASHI NITEN ICHIRYU is pleased to announce our Grand Opening Special Event on Friday, July 20, 2018 in Sawtelle, Los Angeles.

Event Details:
Ramen, or Tsukemen, is offered at a special price of $5/bowl on a first come first served basis.

Lunch Time starting at 11 a.m. (limited to 200 Bowls).
(One bowl per purchase per customer.)

Dinner Time starting at 6 p.m. (limited to 200 Bowls).
(One bowl per purchase per customer.)

To learn more about both of the MENYA MUSASHI NITEN ICHIRYU as well as our event, please visit: http://www.menyamusashi-la.us/.

The restaurant will operate under regular business hours from July 21, 2018 onwards.

Restaurant Information:
Restaurant Name: MENYA MUSASHI NITEN ICHIRYU
Address: 2012 Sawtelle Blvd., Los Angeles, CA 90025
Phone: (310) 231-7188
Grand Opening: July 21, 2018.

Regular Business Hours:
MON-FRI: 11:30 a.m. - 3 p.m.; 5:30 p.m. - 10 p.m.
SAT and SUN: 11:30 a.m. - 10 p.m.

Website: http://www.menyamusashi-la.us/

Fecebook: Menya Musashi La - https://www.facebook.com/menyamusashila/

Instagram: menyamusashila

About MENYA MUSASHI:
MENYA MUSASHI was founded by Takeshi Yamada in 1996. Similar to the world-renowned sword master Musashi Miyamoto who proclaimed. "I practice many arts and abilities - all things with no teacher," founder Mr. Yamada taught himself the art of making Ramen and established this Ramen restaurant.

In respect of Musashi Miyamoto who created the unique two-sword style on his own, Mr. Yamada named his Ramen restaurant "MENYA MUSASHI."

MENYA MUSASHI currently has 14 restaurants in Japan, with overseas locations in Singapore, Taiwan, China, Malaysia, Indonesia and Ukraine.

About NITEN ICHIRYU:
NITEN ICHIRYU is a style of classical Japanese swordsmanship conceived by Musashi Miyamoto during his later years, where a longer sword in the right hand and a shorter sword in the left hand are both used.

About NITEN ICHIRYU from MENYA MUSASHI:
The main menu of MENYA MUSASHI NITEN ICHIRYU follows the concept of "two-sword style," featuring two categories of Japanese food, Noodles (Ramen or Tsukemen) and Tonkatsu.

For each bowl of NITEN ICHIRYU Tsukemen and NITEN ICHIRYU Ramen, the noodles are topped with 2 large pieces of braised pork belly and Tonkatsu to create a feast in one bowl.

The noodle soup is a combination of both pork bone broth and seafood. Customers can choose from a regular soup or an extra rich soup for Tsukemen.

Vegetable Ramen will also be available after the official grand opening.

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Advertising and Marketing, Business, Entertainment, Free News Articles, Regional Events, Restaurant, Hotel and Hospitality

Barbara Corcoran of Shark Tank to be Keynote Speaker at EMRG Media’s Annual 2018 New York Event Planner Expo

NEW YORK, N.Y. -- This year EMRG's Media Event Planner Expo in New York City has been extended to two days of networking and education for those in the event planning industry. The event will kick off on October 2, 2018 with an educational series at the TKP New York Conference Center followed by a day of meeting with exhibitors on October 3 at the Metropolitan Pavilion.

Jessica Stewart, vice president of marketing, EMRG Media, says they're thrilled to have Barbara Corcoran, one of the "Sharks" from ABC's hit TV show, "Shark Tank," be this year's keynote speaker. "Corcoran is one of the most successful entrepreneurs in the country and is sure to motivate and inspire," Stewart says.

Corcoran will speak on October 3. An exclusive book signing and pre-reception is available for "All Access" ticket holders.

The October 2 speaker series will include educational sessions featuring industry leaders and a keynote session led by Colin Cowie, a well-known celebrity event planner and lifestyle guru.

These two days will provide infinite opportunities for event planners to connect with more than 3,000 event planning professionals, exhibitors and corporate decision makers from companies such as Google, Vayner Media, Barclays, Estee Lauder and Facebook.

This year, EMRG also welcomes several new exhibitors such as Visual Comet, Carey Meeting & Event Services, and A La Mode as well as past exhibitors that include SPiN, B.B. King Blues Club & Grill, propNspoon, Butter Group and NYC Flower Project.

"We're helping people to build their brand, business and increase sales. We're the premier trade show for the events, marketing and hospitality industry," Stewart says.

For more information about speaker and all access tickets, times and locations, visit: http://www.theeventplannerexpo.com/.

About EMRG Media:
EMRG Media is a premier, full-service marketing, event planning and publishing firm based in Manhattan. Over the last 16 years, it's garnered public acclaim and recognition as an innovative, corporate event marketer with an impressive roster of clients. Its exclusive corporate client base includes names such as JP Morgan Chase, Blue Sky Studios, Barclays, Edelman, Conde Nast Publications, and the Alzheimer's Foundation. Learn more about EMRG at: http://www.EMRGMedia.com/.

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Awards and Honors, Business, Free News Articles, Restaurant, Hotel and Hospitality, Travel and Tourism

Moonlite Bar-B-Que Inn Tops ‘Best of’ Lists – Legacy Continues

OWENSBORO, Ky. -- The Moonlite Bar-B-Que Inn has been in business for more than 55 years and continues to make headlines in the world of barbecue. While some may sit on their laurels after more than half century, Moonlite Bar-B-Que knows that you always have to be on top of your game.

"We don't take our reputation for granted," Patrick Bosley, co-owner of the Moonlite Bar-B-Que Inn, says. "We have a legacy and heritage to maintain and we work on getting better every day."

And, those efforts pay off. Year after year, this western Kentucky establishment manages to top "best of" lists in multiple capacities.

For instance, just last year, it topped CNN's list, "15 of the World's Happiest Places" and this past March, it found its way to the top of Southern Living's "The South's Best BBQ Joint in Every State 2018" and MSN's "The 50 Best Barbecue Joints in America."

One thing that sets this barbecue joint apart from others is its buffet and long-standing tradition of barbecuing mutton. The Bosleys have been cooking it since 1963 in the old fashioned Kentucky tradition. The burgoo, a kind of regional stew, is also made with mutton.

So, while its barbecue methods remain the same, its ability to remain constantly relevant in a quickly changing world, have not.

With more than 120 staff members, Moonlite has grown as a family business from a 30-seat roadside restaurant to one that now accommodates 350 seats; a USDA inspected processing plant; and an extensive catering department, wholesale division and carryout department. The staff works together to keep things going and growing at a slow and steady rate.

"We couldn't be more pleased that our brand continues to get recognition - year after year. And, we're coming up on one of our favorite months - May - 'National BBQ Month.' Let's see what happens then," Bosley says.

For more information, visit: http://www.moonlite.com/ or like them on Facebook: https://www.facebook.com/MoonliteBarBQ .

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Awards and Honors, Business, Free News Articles, Manufacturing, Restaurant, Hotel and Hospitality

Gordon Brush Mfg Co. Inc. Wins ABMA 2018 William A. Cordes Innovation Excellence Award for PlateScrape

CITY OF INDUSTRY, Calif. -- Gordon Brush(R) worked with the inventors of the PlateScrape to create an environmentally friendly, revolutionary, new, effective, and simple way to pre-sanitize dirty plates in restaurants, hotels, convention centers, and banquet halls.

The patent-pending PlateScrape, when filled to its capacity of 4.5 gallons of water (slightly above the brushes), is ready to use. Just glide one plate at a time in between the brushes to easily scrape off any remaining food waste on the plate. The 4.5 gallons can be used for washing at least 200-400 plates and can continue to be used, until the plates come out clean and pre-sanitized.

The current method of cleaning plates in commercial kitchens uses spray nozzles which use over 1 gallon of water per minute and wastes environmental resources. PlateScrape reduces multiple utility bills and the environmental footprint by its pre-sanitizing method. PlateScrape not only saves an enormous amount of water, it also saves significant manpower dollars in contrast to the traditional spray-off methods.

View a brief video about PlateScrape here: https://www.gordonbrush.com/videos.php

The PlateScrape is estimated to be able to save over one hundred billion (100,000,000,000) gallons of water annually in the United States alone, with a similar savings in contaminated water that needs to be processed through sewer treatment systems. Factoring in the natural or propane gas needed to heat the water will also save trillions of cubic feet of gas. Combining the savings from water, sewerage treatment, gas, and labor will save $20 to $30 billion annually.

The William A. Cordes Innovation Excellence Award is given out by the American Brush Manufacturers Association (ABMA), is to recognize outstanding innovation in any manufactured product, component or service in the brush industry in any given year. The award is named after William Cordes, who served as the Association's first President from 1917-1928. This award serves as a constant reminder that all new and exciting endeavors have beginnings that connect with real people.

Ken Rakusin, President and CEO of Gordon Brush notes, "On behalf of PlateScrape, I'm delighted that we won this prestigious award from the American Brush Manufacturers Association. It was truly a collaborative effort between Gordon Brush and PlateScrape. This product adds to the long list of great American made brushes and ties into the Company's mantra of being, 'Proud To Be An American Manufacturer.'"

"The PlateScrape product will become a disruptive force in the food service industry to clean dirty plates by reducing labor time, saving billions of gallons of water, and billions of dollars in energy costs. We thank Gordon Brush for collaborating with us on this product," said Nate Stein, President of PlateScrape.

More information about the PlateScrape and Gordon Brush(R) are available at https://platescrape.com/ and https://www.gordonbrush.com/.

About Gordon Brush:

Gordon Brush Mfg. Co., Inc., is an ISO 9001:2008 certified American manufacturer of brooms and brushes. Established in 1951, Gordon Brush(R) includes two brands whose origin dates back to 1855 and 1897. All told, the Company is comprised of seven brands. Gordon Brush(R) manufactures the FootMate(R) System and over 15,000 standard and custom brushes, selling to a multitude of industries including: janitorial, medical, electronics, manufacturing, military, aerospace, and pharmaceutical in its state-of-the-art, 183,000 sq. ft. manufacturing facility in the City of Industry, Calif.

Gordon Brush(R) has made brushes for the United States Army to clean the main gun on the Abrams tanks, saving the Department of Defense over $1.5 billion. The Company also has made brushes that were used on the space shuttle, the lunar module, and brushes to clean the guidance system and guns on the Apache helicopter. Gordon Brush(R) manufactures brushes that grow microorganisms used as alternative energy sources; that are used by the FBI for fingerprinting crimes scenes; and for complex circuit boards in the computer industry. Gordon Brush(R) has patents pending on stadium sweepers that are changing the way America cleans its greatest sports stadiums and theatre chains.

Gordon Brush(R) has been featured on the ION Network, Discovery Channel, Bloomberg News, and in the Los Angeles Times.

The FootMate(R) System has been featured on the Today Show and The Real TV Show, as well as in online magazines: People.com: "Stuff We Love;" CNN.com: "The Short List for Buying American;" Cosmopolitan Germany: "Beautiful Feet for the Warm Days"; Drug Store News; Bisous Magazine; Posh Beauty; Milk & Honey; and Beauty Store Business. The Company has also received Congressional Recognition from Congresswoman Grace Napolitano, United States Congressional District 32 and California State Senate Recognition from State Senator Bob Huff, California Senate District 29. Learn more at: https://www.gordonbrush.com/.

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