Business Briefs

Posted: Tuesday, December 04, 2001

BaCar's restaurant to stay open

JUNEAU - BaCar's restaurant, 339 N. Franklin St., will be closed for recarpeting Dec. 17-21.

Also, a chef has been found to master popular specials and keep the restaurant open while the owners run a restaurant on the new ferry from Ketchikan to Hollis.

Before they leave, Barry and Carlene Shaw will bid farewell to their customers Dec. 22, 23, and 24. Call 463-5091 for details.

New billiards parlor debuts

JUNEAU - Although the Viking Lounge showed off its new storefront and remodeled first floor back in July, it took a little longer to complete the new billiards parlor on the second floor of the building. The parlor accounts for an additional 3,700 square feet of floor space.

The billiards parlor opened Oct. 4, said owner Jack Tripp Jr., "and we are planning a grand opening in December for the 100th year of the building."

Residents have had a good response to the new look, Tripp said. "I like the whole bar thing. On the bottom floor we exposed the old rafters and the original tin ceiling. The acoustic ceiling had been supported with clear fir, and we took those boards and sent them to a carpenter, who made our tables with them. We also found an old bank bag with about 22 silver dollars in it, and had one dollar set into each table."

Karaoke is offered Friday from 10:30 p.m. to 2:30 a.m. Saturday. The Viking is at 218 Front St. Call 586-2159 for details.

A primer on going into business

JUNEAU - The Juneau Economic Development Council is offering a course called "Buying a Business: Steps to Take Before You Sign the Check." Any person considering the purchase of an existing business would benefit from attending this course, which will be held from 5:30 to 8:30 p.m. today at JEDC, 612 Willoughby Ave., Suite A.

Course fee is $25. For details or to register, call 463-3662. Or call toll free, 888-393-3662.

Learn how to minimize taxes

JUNEAU - The Juneau Small Business Development Center is offering a seminar titled Small Business Tax Basics from 6 to 9 p.m. Dec. 12.

John Logan, CPA with Logan General Tax Practice, will advise business owners on steps to take now to minimize the taxes they will pay in April. Small business owners will learn about how the new tax laws will affect them as well as other basic tax concerns such as how legal structure affects taxation. Allowable deductions will also be discussed.

The class will be held in the conference room next to the JSBDC office, on the third floor of the Juneau Empire Building. Cost is $25. Advance registration is required, as space is limited.

The Small Business Development Center is a partnership of the University of Alaska and partially funded by the U.S. Small Business Administration. Access to SBDC programs is available to individuals with disabilities by request and prior arrangement.

Sears store now offers contract sales

JUNEAU - The locally owned Sears Approved Dealer recently became the contract sales store for the Juneau area. This means that the store can provide contract sales to contractors, apartment owners and property managers.

Available are brand-name appliances manufactured under the brands of Kenmore, Maytag, Whirlpool, KitchenAid, Amana, Frigidaire and General Electric. Service for these appliances will be available, as well as parts.

The Sears Approved Dealer store is in the Mendenhall Center. For details, call 790-3105.

Rainbow stocks Chanukkah accents

JUNEAU - Rainbow Foods, 200 Seward St., is stocking Chanukkah candles and menorahs for the Jewish holidays.

Their shelves also include some kosher items such as crackers and cookies. Call 586-6476 for details.

Shop posts winter hours

JUNEAU - Rock Paper Scissors, which opened at the end of June at 245 Marine Way, No. 3, is now operating three days a week on winter hours. The shop is owned by Leah Sturgis, Amy Fletcher and Laura Hosey and sells hand-made arts and crafts from all over the world.

Winter hours are Thursday and Friday, 11:30 a.m. to 5:30 p.m., and Saturday, 10 a.m. to 5 p.m. For details, call 586-3110.

Hotel association changes name

JUNEAU - The Alaska Hotel & Motel Association officially changed its name to the Alaska Hotel & Lodging Association at its fall conference and legislative summit held Nov. 1-3 in Girdwood and Anchorage.

"The new name is more encompassing of the highly diverse kinds of lodging properties represented in our industry," said Karen Rogina, executive vice president of AHLA. "Our new name reflects that wide spectrum instead of limiting it to simply hotels and motels."

The 2001-02 slate of directors includes Terry Latham of Anchorage as chairman and Jeff Butcher of Juneau as president. Butcher, general manager of the Goldbelt Hotel, also received the Most Valuable Volunteer award, given to the member who has gone above and beyond the call of industry duty. He will be presented with a pewter medallion at the AHLA's annual conference in April.

Conference scheduled for Anchorage

JUNEAU - The first annual Business of Seafood Conference and Trade show is scheduled for March 5-6 in Anchorage at the Egan Convention Center.

The conference is intended to connect Alaskans with global leaders in food production and marketing, to create new food development and distribution models. Subjects to be covered include physical plant processing for food production, quality control models, options, private label product demands, and product liability controls and considerations.

For details, contact World Trade Center Alaska, info@wtcak.org. Call (907) 278-7233. Or visit www.wtcak.org. The Alaska Seafood Marketing Institute is one of the sponsors of the conference.

Japanese magazine features Alaska salmon

JUNEAU - The November issue of dancyu magazine featured the results of the Tenth Annual dancyu Original Recipe Contest, with the theme Natural and Wild Alaska Salmon. The contest attracted 315 entries. The grand prize for men was claimed by Masayuki Ishibashi, with a recipe for Wild Tataki of Marinated Sockeye and Hot Welsh Onion Oil. The women's grand prize went to Yumiko Abe for Jewelry Box in the Bering Sea, which combined sockeye fillets, soy beans, scallops and gingko nuts.

The recipes were published in the magazine, complimented by a four-page photo essay on Alaska seafood. Photographers visited Kodiak and Southeast Alaska in August to shoot fishermen gillnetting in the Taku River, salmon products, bears and glaciers. According to the November newsletter of the Alaska Seafood Marketing Institute, the accompanying story emphasized the clean, natural environment of Alaska and the special qualities of Alaska's sustainable wild salmon.



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