Clark Cahoon, technology and innovation advisor for the Salt Lake Economic Development team thinks that the “tech lake city” branding is a step in a new direction. “In the past, there hasn’t been a real focus to see a lot of growth in that sector, and what the mayor has landed on is a focus on healthcare innovation, which is strategic because we have a great pipeline of companies coming out of the University of Utah.”

A focus on healthcare innovation makes sense for many reasons, specifically for the longevity of the jobs. Digital health is another component that is being looked at as software is becoming more and more important as it is tied to drug discovery or smart medical devices, says Mendenhall. “We started right away in 2020, shaping up a position in economic development that could help lead [the healthcare] initiative and then funded it, even [during] the beginning of the pandemic because it was [becoming clear] that this strategy and investment in building out a robust tech sector in our city would be part of our recovery.”

Development on the skyline

Not only will the ‘Tech Lake City’ initiative help boost recovery downtown, but it will help position the city for tremendous growth. With several new projects and developments moving forward at once, Salt Lake has the potential to be another hub for tech companies with its public transportation infrastructure and cultural offerings.

For instance, the tower that will replace Broadway Place is said to be 31-stories tall, with the upper 26-31 floors accommodating 359 residential units and the ground floor a place for retail. Furthermore, 95 South State is a 515,000 square foot, 25 story office building nearing completion. With this development, the tenant who wants to be downtown in a high-rise now has new options with larger square footage available.

“What this does is showcase Salt Lake in a different light for companies that are looking to come here. More than ever, outside companies are looking to establish regional hubs outside of their home cities,” says Chris Kirk, managing director of Colliers. “Salt Lake has always been on the radar but is now more in the crosshairs. Utah is unique in that we have a different offering of a downtown urban environment that isn’t available in our suburban office markets due to access to amenities, arts and entertainment, food culture, mass transit convenience, and walkability.” High-quality of life, relative affordability, and access to qualified labor are additional advantages bringing in those outside companies looking to expand in downtown Salt Lake City. “It really is pretty remarkable, that renaissance that has been the ‘downtown’ is now going into another gear of sophistication, that is architecture and skyline,” adds Kirk.  “A remote workforce was already in play, the pandemic pushed it along and with the success of Silicon Slopes has already done so much to put Salt Lake on the map with tech companies, and that familiarity breeds interest.”

New developments to dot the Salt Lake skyline was originally published in the 2021 issue of The Advisor

Logan

Elements Restaurant | 35 E. 640 S.

Why it’s great: Elements has earned its reputation in Cache Valley as a top contemporary restaurant. The menu is constantly updated to blend classic comfort with unique global dishes that satisfy both locals and visitors. Reservations available.

Ideal for: Casual networking 

House specialty: Fish ‘N Chips

Herm’s Inn | 1435 Canyon Rd. 

Why it’s great: This roadside restaurant was featured on “Diners, Drive-ins and Drives” for good reason; it serves up scratch-made food with a few unique twists on some classics. The servings are large and sharable, especially the cinnamon roll, with a great patio for warmer days. Closed Mondays. 

Ideal for: Brainstorming 

House specialty: Inside-Out Grilled Cheese

“Herm’s Inn is the perfect spot to take clients to lunch or hold a business meeting. They offer a board room with a privacy door, a large screen for presentations and a discreet entrance to sneak in any VIPs. The service staff is excellent, fast and so friendly. The historic building that dates back to the early 1900s has many of the nostalgic pieces that were saved during the renovation.” — Allison Milne, Cache Valley Electric

Café Sabor | 600 W. Center St.

Why it’s great: This Mexican bistro has a plethora of choices for any palate. From quesadillas to Mexican-inspired pastas, beef or chicken taquitos and shrimp ceviche, each dish presents a fiesta of flavors with fast and friendly service. 

Ideal for: Teambuilding

House specialty: Chicken Mole

Ogden

Table Twenty Five | 195 25th St. STE 4

Why it’s great: This family-owned eatery serves modern American dishes and feels like fine dining. Brunch is served all day, and reservations are available. 

Ideal for: Low-key but important discussions

House specialty: Wagyu Bavette Steak and Frites

“Table Twenty Five is a great spot for a business lunch. Grab a table in the corner where you can seal the deal over a Purple Rain (or two — they are ‘moreish’). Service is professional yet warm, and the decor is approachable and chic.” — Rick Proffer, OTown Food Tours

The Mercantile on 25th | 2501 Grant Ave.

Why it’s great: A collaborative bistro from the people behind Kaffe Mercantile, Roosters Brewing and Beehive Cheese, all under one roof. Need we say more?

Ideal for: Casual meet-up for brainstorming

House specialty: O-Town Toast

“Their coffee and pastries are delicious! The seating is so comfortable, and the vibes are perfect for a working lunch.” — Charlotte Hancey, Nilson Homes and Charlotte Shares

Tona Sushi Bar & Grill | 210 25th St.

Why it’s great: Tona serves up delicate, artful dishes acclaimed by diners. Its ambiance and menu echo this artistic culinary approach, blending local ingredients and global seafood for a unique dining experience. Reservations available. 

Ideal for: Impressing clients 

House specialty: Green Globe

Salt Lake City

Adelaide | 131 S. 300 W.

Why it’s great: Located inside Le Meridien hotel, Adelaide is an urban brasserie that serves French bistro fare with fresh, local ingredients. Chase steak frites or black truffle fettuccini with wines by the glass in polished, well-designed surrounds. Reservations available.

Ideal for: Impressing clients or celebrating team milestones

Try the: Brown Sugar Blackened Wagyu Sirloin Baby Iceberg salad

Chile-Tepin | 307 W. 200 S.

Why it’s great: Chile-Tepin offers some of Salt Lake City’s best Mexican fare with quick service and a collaborative atmosphere at a great price point. With favorites like fajitas, parrillada, carnitas, moles, camarones and more, the gang’s all here — just bring your crew.

Ideal for: Casual networking

House specialty: Molcajetes

Café Niche | 779 E. 300 S. 

Why it’s great: Café Niche offers a welcoming vibe with innovative dishes emphasizing fresh, local ingredients from nearby farms and suppliers, reinforcing its reputation as a food-focused community restaurant.

Ideal for: Deep-dive business discussions

House specialty: Local Utah Turkey Dip

The Coffee Shop at Little America Hotel | 500 S. Main St. 

Why it’s great: Discover the ultimate comfort food experience. Scratch-made rolls and entrees will delight the pickiest clients. Request a seat near the windows for street views and lingering. Reservations available. 

Ideal for: Deep-dive business discussions

House specialty: Open-Faced Hot Turkey Sandwich

Orem

Yummy’s Korean BBQ | 360 S. State St., Bldg. C STE 102

Why it’s great: Authentic Korean BBQ with a fun vibe and tons of variety. All meats are hand-cut, of good quality and fun to cook on tabletop grills. Reservations available. 

Ideal for: Casual networking 

House specialty: Korean Corn Dogs

“Yummy’s is one of the long-standing Korean BBQ family-run restaurants. They keep the traditional authentic Korean flavor alive without the strange twists the other KBBQ restaurants are doing.” — Sara Jones, InclusionPro

Asado Argentinian Grill | 360 S. State St. #153 (Midtown 360)

Why it’s great: This classic Argentinian grill serves authentic South American food, from grilled proteins to sandwiches, fresh pasta, and salads for non-carnivores. Save room for dessert. Reservations available. 

Ideal for: Networking 

Signature dish: Empanadas

Pizzeria Seven Twelve | 320 S. State St. #185 (Midtown 360)

Why it’s great: Enjoy an inviting space where each corner is designed to elevate your mood. Pizzeria Seven Twelve specializes in crafting creative pizzas using only the freshest, market-sourced ingredients. If pizza isn’t your jam, there are plenty of tasty sandwiches, soups and salads to nosh on. Private dining and reservations available. 

Ideal for: Team building

Signature dish: Any wood-fired pizza 

“Pizzeria Seven Twelve is a dependable, central location in Utah County to meet for a business lunch because of a focus on a high-quality but quick meal that sacrifices nothing. The atmosphere is casual and welcoming with comfortable seating arrangements that can work for most groups. Pizzeria Seven Twelve never fails to impress my guests.” — Heather L. King, Travel.Dine.Imbibe.

Provo

Black Sheep Café | 19 N. University Ave.

Why it’s great: Enjoy Southwestern Native American cuisine in a refined yet relaxed setting. Reservations and private dining available. 

Ideal for: Creatives 

Signature dish: Navajo Tacos

Backdoor BRGR | 261 N. University Ave. (Heber Hatchets)

Why it’s great: Spacious and open with vibrant furniture and Western art, the environment gets creative juices flowing. Large servings are great for sharing and trying gourmet burgers with a side of waffle fries. Private dining and reservations available. 

Ideal for: Team building 

Signature dish: The Colorado

“Teambuilding is important and worthwhile, with the most effective often being as simple as sharing great food and unifying conversation. Burgers and bonding — I approve!” — Nicole Martin, Provo City

Bistro Provenance | 63 E. Center St. 

Why it’s great: Discover the charm of French cuisine at Bistro Provenance. The space is inviting with a fine-dining feel. Service is fast without compromising on taste or quality. Group dining and reservations available. 

Ideal for: Networking with creatives

Signature dish: Croque Monsieur and Madame

“At Bistro Provenance, Chef Aldric Seeyouma crafts refined dishes in an elegant setting.” — Bleu Adams, IndigeHub

St. George

Wood Ash Rye | 25 W. St. George Blvd. (The Advenire Hotel)

Why it’s great: Award-winning chef Shon Foster presents a seasonal menu rooted in St. George’s dining traditions and rich history. Each dish is crafted from locally and regionally sourced produce, featuring a selection of small plates, starters and shareable signature entrees. Reservations available. 

Ideal for: Sophisticated palates, quiet ambiance

Signature dish: Miss Toni’s Turkey

“In the heart of historic downtown St. George, its unique blend of elegance and rustic charm, along with culinary masterpieces that are almost too beautiful to eat, will leave your clients impressed and eager to return.” — Ryanne Day, St. George Eats

The Painted Pony | 2 W. St. George Blvd.

Why it’s great: The Painted Pony offers a unique Southwestern dining experience within a cozy atmosphere adorned with contemporary art. Known for its use of fresh ingredients, wide-ranging wine list, generous servings and attentive service at reasonable prices. Reservations available. 

Ideal for: Closing a deal 

Signature dish: Beef Brisket Panino

Angelica’s Mexican Grill | 101 E. St. George Blvd.

Why it’s great: Angelica’s serves authentic Mexican cuisine utilizing fresh ingredients and tried-and-family recipes. Creators boast that every dish is made with love, offering a variety of Mexican street food similar to that found in Mexico City. 

Ideal for: Anyone who likes to eat

Signature dish: Quesabirria

School is currently back in session and reopening has looked different in areas across the state. Masks are required and some districts are operating on a hybrid model that has students alternating days in the classroom, combining in-person learning with online.

Needless to say, the pandemic, coupled with changing education models, has more parents looking at all the options for their students and families.

Virtual learning is surging in popularity

The Utah Virtual Academy opened in 2008 and was gaining traction for years before the pandemic hit. Now, they’ve reached waitlist status. Online learning has become a viable option for students who perform better in a virtual setting and for parents who don’t necessarily want to take the traditional homeschool route or send their kids back to in-person school.

The fully-online, tuition-free, public charter school serves students and teachers across the state. Learning models are changed as needed and teachers engage in continuing education. Business as usual has been the norm for Virtual Academy students through 2020.

“We are very much like a traditional school setting in that we offer live classes,” says Meghan Merideth, head of school. “We have a set routine and schedule times. Where we differ a little is we offer a very targeted base instruction. Also, we did pay special attention to the emotional welfare [of the students] during this time.”

Utah Virtual Academy hosts various extra-curricular clubs, offers student government opportunities, and monthly outings (pre-COVID) where students meet face to face. Parents are also supported through parent-to-parent networking and the academy has three staff members dedicated to supporting parents.

Robyn Edmunds has a third-grader who began Utah Virtual Academy this fall. Her student was attending a charter school in West Valley before the pandemic but Edmunds made the choice to keep her student learning from home.

“The top [reason] so far is that we can be safe in this current environment, we can proceed with school with little to no interruptions,” Edmunds says. “No worry that someone will be exposed or that they will send us home again mid-year or call us back etc. I like that it’s a quiet and focused way to learn. The only con right now is that she won’t have friends to play with. That, in time, can be remedied when the pandemic settles.”

So is homeschooling

Homeschooling has been around for generations and has surged in popularity during the duration of the pandemic. Many home school curriculums are on the market, and depending on the providers’ educational philosophy, the provider can customize their students learning approach and personalize it to the student’s interests. A degree in education is not necessary to teach at home.

As a student of homeschooling his entire elementary and high school education, Chris Holifield, founder of I Am Salt Lake Podcast, feels homeschool has its place, but his step-kids attend a traditional school, and he is still considering things for his toddler. “Kids need kids,” he says.

Holifield’s mother was a teacher before having children and taught in elementary classrooms. She then taught both he and his older brother and now she is teaching her great-grandchildren at home. “As a young kid, it was hard, but I didn’t know anything else,” Holifield says. “My mom was very religious and incorporated religion instead of the actual curriculum, which was fine, I guess.

“When you are reading about Noah’s Ark instead of World Wars, it might have been a little more interesting. As I got older I was afraid of school. My mom never really pushed college but I went to a community college for a little while and I did not know how to interact in those type of settings, I didn’t even know how to do homework. I struggle with it because I don’t feel I learned how to learn properly.”

Holifield credits homeschooling with teaching him how to be resourceful and a bit of an entrepreneur. Looking back, he feels social interaction is one of the most important lessons we learn in our youth, and incorporating that in whatever learning model a family chooses for their children is ideal.

Colleges are helping students succeed despite current conditions

The Lassonde Entrepreneur Institute is a division of the Eccles School of Business and serves the entire campus of the University of Utah. The institute altered its education plans after the pandemic by reducing the number of students in housing, providing extra-curricular programming online, and teaching student leaders to lead virtually. Academic programs have developed hybrid models to meet student needs as well and online learning is always an option for students who would rather participate in that format.

“I really think everyone experienced setbacks and delays during the COVID shutdown, but there is so much learning to be had around what that crisis has exposed in all of us and one thing that has been really remarkable is to the watch the University community rally and put the students at the center for them to get an education, reaching out to each student, making sure they are doing OK and really meeting the students where they are,” says Anne Bastien, director of education for the Lassonde Entrepreneur Institute.

Students at other institutions throughout the state report the same thing. Katie O’Brien, an online student at Salt Lake Community College says that when she graduated from high school last year, her intention was to take a gap year. After the pandemic hit, she enrolled in online classes, because it helped normalize the transition into college.

“I am glad I decided to dive in again after only missing one semester,” O’Brien said. “Having my friends and peers from high school also using the online format due to the pandemic gave me a sense of normalcy again in a world where nothing seemed normal.”

Great care was taken to ensure students had access to the technology they needed to participate as well as their inquiring about their personal concerns, safety, and overall well-being.

“This [experience] has changed how we can see and access and make ourselves available to students in a new way,” Bastien says. “I have given students my cell phone number; this experience has made us more capable in meeting students where they are, learning about them as individuals to find out where they want to go and how we connect them to the proper resources. I think this is going to be some of the most resilient students to come out the other end. This really is a great time to be at the University.”

“It was great to rekindle a friendship, and to see how his skills had progressed through his work at Bohemian and Uinta breweries,” Belliveau said. “Jeremy’s talent is vast- he’s got a deep knowledge of brewing chemistry and how this shapes flavor profiles in not only beer, but spirits and food as well. I think the three of us felt a little star-crossed at that meeting, and the wheels went into motion [from] there.”

The power of three

Grid City Beer Works is a working brewery and tap room. They feature five primary beers― three of which are ales, a Honey Cream, Pale and Brown that they serve three different ways, ‘traditional CO2; nitrogenated to provide a thick creamy head; and in the traditional real ale style conditioned in casks’.

“We developed each of our five beers with a focus on three key things that drive the beer drinking experience: Taste (the sensation of flavor); Balance (the aesthetically pleasing integration of elements); and Finish (the final taste impression) are the guiding principles for each style we brew,” Reynolds said.

“We also heightened the experience of these sensations by developing beers that shine in each of the three ways we serve our ales (cask, nitro, and Co2), and our two pilsners that are served in both the conventional draft format and in the traditional Czech style from a side-pull faucet which in itself generates three distinct pours and beer experiences.”

Opening in the midst of a pandemic

Opening a new business is challenging in itself, couple that with the effects of the pandemic and it might feel like your business is left to the mercy of things beyond your control. Logos and packaging designs were complete, but Grid City Beer Works’ business model emphasizes a taproom experience where customers can experience beer making on display. You can imagine the disappointment of having a target grand opening for March and having to push that back indefinitely.

“It’s been heartbreaking to work six years on this [business] and have to cancel our ribbon cutting we’d planned for March 19th. But we are optimists at our core and have survived by pivoting to takeout business and to packaging our beer for sale in other outlets,” Belliveau said. “It’s caused us to be hyper-focused on our mission and to leverage the assets we have at our disposal.”

For example, though the trio hadn’t planned on packaging and selling their beers for years to come, they scoured classified ads looking for canning equipment and getting the licensing needed to offer their products in all of the Whole Foods stores in the state instead of dine-in service during the pandemic. And as of June 5th, the brewery is finally open for dine-in, so the three founders can share what they love most with the public.

“The number three, it [appears] everywhere on this project, and is so unique and ironic to us,” Reynolds said. “We are at 333 west 2100 south, there are three owners, there are three ways to try the beer, the temps on our fermentation tanks in the brewery do not get lower than 33.3 degrees, and our motto is the triumvirate Taste, Balance, Finish. Some of this was intentional, but most of it just emerged and we can’t wait to find all the other ironies of the number three in this venture.”

Nick and Michael Bapis, (father and son) with Vios Advisors, of Rockefeller Capital Management, have been preparing for this transfer of wealth in various ways, while adjusting to the generation gap and the multi-generational clientele that comes with it.  Money once controlled by grandparents and parents will transfer to beneficiaries who may have different ideas. 

Nick has been in the business since July 1968, and has withstood the learning curve, the shift with the times, and the generations. When he started his career, portfolios were not as diversified as they are today and any size account was welcomed. 

“I built my business by cold-calling, which of course you can’t do nowadays,” says Nick. “Today, the best way to generate business is by networking. There is a big difference in the philosophy today also, I still like to structure portfolios but I can’t be an expert in every asset class.”

Nick and Michael try to cover all objectives and all asset classes given the type of management their particular clients need. Longevity and asset allocation are two key components to building portfolios today. 

New school investing (and planning)

Michael is the managing director and the head of the sports and entertainment division in the New York City offices.  Michael has been in the industry for the past 20 years, and has a slightly different style than his father. As a man in his forties, he has learned how to navigate the industry with current trends and technologies. 

“Basically, we will be going through what’s going to be the largest wealth transfer in the history of America, where now you have a population that has collectively more money and more savings than ever before,” Michael said. “What is important to us is to assist them in the right planning and the right structure as well as having a structure in place on our side where we have the ability to connect with 2-3 generations.”

Michael also works with clients who are coming into wealth, especially athletes, and that management tends to look a bit different. Discussing goals, both short-term and long-term, even past their career, are vital, as is preserving the funds they do have and educating them on risk tolerance to create a successful long-term investment plan. 

Although this multi-generational team may approach the personal touches a bit different, they are working towards one common goal for their clients. After being in the industry for so long, Nick may be considered old school, he still prefers the face to face meeting as opposed to phone calls or text messaging, but regardless, he continues to recommend one simple tip to his clients that has not changed over the years: 

“Pay yourself first,” he says. 

That is good, timeless advice no matter what age or generation you are. 

Expanding into onsite childcare

With a large expansion in Provo on the horizon, the survey-software company is adding jobs and an on-site daycare program to its facility. The STEM-focused curriculum daycare is set to open in the fall and will be headed up by Ann Whittaker, founder of the award-winning preschool, Kids Village. The daycare will be able to accommodate 250 children ranging in age from three months to five years. Age appropriate activates that focus on new technologies aim at teaching children from an early age to enjoy learning while receiving excellent care. Employees will pay for the service.

“Qualtrics’ mission is to the rid the world of bad experiences,” said Mike Maughan, head of global insights for Qualtrics. “One experience that we know we can make better is the new parent experience and the working experience, so when we had the opportunity to expand our campus, one of the things we wanted to make sure we did was include an on-site daycare to ensure that we allowed our employees and their families that benefit.”

And the response has been overwhelming positive.

Across multiple industries

Qualtrics isn’t the only company making changes to help parents. Overstock prides themselves on having a work environment and culture where working parents can find success, so they opened their onsite daycare in 2017.

And in more recent years, the company has done more, like opening up an onsite medical clinic, to assist working parents. Meghan Tuohig, Overstock’s Chief People Officer, utilizes the daycare for her own daughter.

“About a year ago, I was in a meeting and I got a call from the daycare, they said ‘you have to come pick up [your daughter] she has a fever and she can’t be here’,” said Tuohig. “It was within a couple of minutes and I was out of my meeting, walked over to the daycare, pulled her out, walked across the hallway to our [onsite medical clinic], and she was getting her ear infection diagnosed and we were walking out of there with an antibiotic. That was an ordeal that would have taken the better half of my day if all those things had been offsite.”

Overstock also provides a caregiver travel policy. This allows an employee who is required to travel for work, and has a child under the age of two, an additional round trip ticket so they can bring a caregiver of their choice.

In addition, Overstock has a 9/80 schedule which allows for a three-day weekend every other week.

According to Tuohig, these resources help to make her and her coworkers feel more valued. These kinds of investments are of a minimal cost to the company but provides a huge benefit to employees and thusly, a greater return.

For working parents

With a company of just 160 plus employees, it may seem exceptional to incorporate an on-site childcare facility. But for Chris Gibson, Ph.D., CEO and cofounder of Recursion, he knows first-hand the value of having quality childcare and the challenge working parents face in finding said childcare.

“When I started the company, my wife was done with her residency, and without really great childcare, one of us would have had to made some sort of sacrifice in terms of the intensity of our work.” says Gibson. “We tried to get into the Bright Horizons at Research Park and there was a wait list, we went and looked at a bunch of other daycares and found some good ones, and some not so great ones, which solidified in my mind that this was probably one of the biggest challenges facing anyone at this stage of their life. We basically got the call saying we come to Bright Horizons and had gotten off the list in time.”

The experience Gibson had with getting his own children into daycare was one of the reasons he choose them as the partner in their on-site childcare facility. The quality of the educators and the curriculum provided, even for infants, enriched the children’s experiences while there.

“We are a company where nearly half our company is women and we really see this issue being equal for both men and women,” said Amanda Guisbond, director of communication. “This is for working parents.”

England launched Chillsphere Labs, a company that sells CBD products in September, and after many months of overcoming various glitches, she has learned a thing or two about the CBD space and the difficulties of selling the products on a local level. 

“Shopify, Paypal and authorize.net do not support sales of CBD and after working on my website for several months and testing the systems, it was an eleventh-hour decision to transfer the entire thing to BigCommerece,” England said. “BigCommerce has been amazing to work with and they actually have a CBD support group. I was allowed to be in a ‘test pilot’ program with Square, and now, I am able to process payments.”

According to England, Utah Law requires anyone selling CBD products to provide their lab results to ensure the percentage of CBD and all other cannabinoids in their products, including THC. In Utah, the legal amount in of THC in CBD products is .3 percent or less. However, not all companies disclose these results, and England says consumers need to be very aware before purchasing CBD products.   

Selling CBD

There are also other obstacles with marketing and advertising CBD products. Manufactures cannot make claims of the effectiveness; traditional advertising is not available, including on Facebook and Instagram, and you cannot market to anyone 18 years of age or younger. In Utah,  It is also illegal to put CBD in food. 

“Factory6 is the manufacture of my products and they were the first to become authorized by the state to legally sell CBD products,” England said. “I have products with .3 percent THC and products with zero THC.

My main motivation for starting this business was to provide a supplement for people who can’t take NSAIDS. And to raise awareness and provide an alternative to opioid use through the benefits of using CBD products. Ultimately, my goal is to support rehab centers, especially ones focused on women, to help the opioid epidemic here in Utah.”

England is an advocate of supporting local and as Chillsphere Labs expands into local markets and retail space, England hopes to make personal connections the life blood of the company. 

Utah is planning to launch their medical marijuana program next year, with patients receiving actual cards in March 2020. In the meantime, current patients have had some difficulty getting the medical marijuana due to the stigma and fears of the product.

England says those same stigmas exist in the CBD space and she hopes to go a good job of educating the consumer to reduce, if not completely remove those. According to England, CBD is not addictive and you cannot overdose on it. In fact, if you take a little too much, you just get sleepy and maybe a nauseas. 

According to Chillsphere Labs’ website, “CBD works by interacting with a network of cell receptors in your body called the endocannabinoid system. Cannabis contains unique compounds with interact with this system.  The hemp plant has valuable nutrients that interact with these receptors and help balance your body with things like memory, mood, immune function, sleep, stress and pain.”

Fortunately, there are CEOs who do not buy into this mentality and who actually go the extra mile themselves to demonstrate to their employees that there are more important agendas to push rather than just making money. Expressing gratitude and showing compassion does not cost a dime, and in fact, can yield outstanding dividends in terms of job performance.

Emotional Connections Drive Company Culture

Levi King, CEO of Nav, a credit and financial education company for small businesses, is such a leader. In fact, King ensures his employees do not pay a personal ‘tax’ at the door by providing a work environment that is inclusive, motivating, and fosters team work.

“We believe that if your leadership is authentic, you don’t have to be perfect,” King said. “We want to drive team member experience with emotional connections; connection to their work, people around them, the leadership, the company’s mission and vision, and the customer.”

At Nav, they provide lunch every day of the week (except for Friday) to their 130 employees in an effort to get employees to sit with someone new and foster new emotional connections. King believes that you can only extract the best from people by providing a place to have those kinds of connections at work. Business is personal, and the work is done by people.

“Money comes as a consequence of doing what is right,” King says. “Once a quarter we give away a grant to a small business that applies and tells us why they need the money, it is a pretty emotional thing, in a cool way.

We have a theme in the office that ‘every role matters.’ Our employees don’t need to aspire to have an office to prove that they have made it, we don’t have our own offices here.”

And the company offers unlimited PTO. After a time, King began to notice that some employees never took any PTO, so he now has implemented a mandatory two-week off rule.

Saving Money on Overhead is Passed on to Employees

Paul and Casey Balding, Co-owners of Ferreus Industries, a sheet metal fabrication business, have found ways to cut business costs, whether it be through processes or materials, and then pass those savings onto their 20 employees in various different ways, with a focus on Healthy Living.

“We noticed that a lot of our employees would work through lunch, we didn’t know if they had had breakfast or not,” says Casey, “So now we give them stuff to make sandwiches, breakfast bowls, granola bars, water, and energy drinks. We have noticed that a lot of our employees are taking advantage of it, it helps keep them rolling throughout the day.”

Providing a free gym pass for employees is another way Ferreus gives back to their employees. Both Paul and Casey are committed to living a healthy lifestyle and work out on a regular basis. They know from experience the benefits of doing so and want their employees to also see those benefits, which is turn will benefit the company in employees who have more energy, stamina, and better health overall.

“In 2020, we will also be offering retirement plans to our employees,” Casey said. “Often in manufacturing, you don’t see many people making it a career, more like, ‘just passing through until I find what I really want to do.’ We offer our employees opportunity for growth if they are willing to learn. We may start someone out that has no experience, fresh out of high school and we will train them up to a master level of sheet metal fabrication so that they can make a career out this.”

Since implementing these new programs for employees, the high turnover rate, which is common in the industry, has decreased tremendously. In addition, a peer driven employee of the month program has generated a prideful company culture that motivates employees to give even more.

“I wanted to create a social environment for the modern consumer to come together and socialize in real life, as opposed to virtual and digital relationships,” Thompson said. “I was thinking about back in the [1800’s] to when there was actually an event called a ‘Punch Bowl Social’ where you would go to a social event and stand over a bowl of punch and have a conversation with a group of people. We ask you to come into Punch Bowl Social and do things, eat, drink, and also play and socialize.”

The first Punch Bowl Social opened in Denver’s historic Baker neighborhood in 2012 and has since grown to 19 locations. By the end of 2019, Punch Bowl Social is slated to open eight new locations in cities including Washington, D.C., Dallas, and Miami, with plans to open a Salt Lake City location. Punch Bowl Social at The Gateway opens for regular business on Saturday, September 21st at 10:00 pm

Thompson visited Salt Lake City in 2000 and enjoyed the vibe of the city but did not feel the timing was right for opening his concept. Then, when the opportunity presented itself to join in on the rejuvenation of The Gateway, Thompson felt things had fallen into place enough to bring Punch Bowl Social to Utah.

“I really enjoy hanging out in Salt Lake City, there is such a brilliant lifestyle that is comforting,” says Thompson. “There has been a lot of LGBTQ+ migration to Salt Lake City, there has been a normalizing of the liquor laws for a bar and restaurant environment, and I think the culture and the business environment is in a place for Salt Lake City to explode and I just wanted to be a part of it.”

As the only 21+ location in the The Gateway so far, Punch Bowl Social Salt Lake is the perfect place to enjoy a child-free night, as the facility is adults-only.

The food at Punch Bowl Social is all chef-driven and scratch made, under the direction of chief culinary & beverage officer, Sheamus Feely. Thompson makes a point to order the hamburger for himself at least twice a month and mentions that the chicken and waffles, with chipotle maple syrup, are another must-try from the menu.

“We are pretty excited for basketball season and we are hoping Salt Lake City will consider us as the place to come to before and after Jazz games,” says Thompson. “Expect for when the Nuggets are playing.”

In 2017, Ernst & Young recognized Robert’s contribution to the hospitality industry by naming him a recipient of the prestigious Entrepreneur of The Year® 2017 award in the Mountain Desert region and he was recently named as a ColoradoBiz Magazine CEO of the Year finalist. Punch Bowl Social has been honored by a number of awards and recognitions including Fast Company’s Top 50 Most Innovative Companies in the World 2019, Fast Company’s #1 Most Innovative Company in the Gaming Sector 2019, Fast Company Magazine’s Most Innovative Companies in the World 2018, 2018 Nation’s Restaurant News Hot Concept, 2018 Restaurant Business Future 50, 2018 Chain Store Age’s Breakout Retailer, 2017 & 2018 Inc. 5000 list of fasting-growing private companies in America, Nation’s Restaurant News’ 2017 Next 20 Brands to Watch and as one of their 2015 Breakout Brands.