Tag Archives: Your Hamilton Biz

Mar 25 2013
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Academy of Osteopathy has set up a shop on Ottawa Street

The 140-student Canadian Academy of Osteopathy has set up shop on Ottawa Street.

Academy principal Robert Johnston launched the school on Melvin Avenue in 2003 but when he decided to expand he looked to Ottawa Street.

“I’ve had great support from the community over the years and (Ottawa Street) is going to be one of the most important streets in Hamilton in several years,” he said, noting as a Hamilton native, he is committed to his hometown. “I’ve been asked more than once to move the school to Toronto but I’ll be keeping it in Hamilton.”

A former Canadian Tire at Ottawa and Dunsmure has been converted to classroom space.

Osteopathy looks at the relationship between the anatomy and the physiology of the human body. Students are taught to address the anatomical and physiological reasoning for problems, and to choose the appropriate technique to address it.

There are currently around 140 students from around the world enrolled with the school. Students have the option of enrolling in September or April, with a 12-month rotation of six months in class and six months of clinical training.

Prior to becoming an osteopath, Johnston was a massage therapist looking for treatment for a neck condition that had ailed him for several years.

He attended an osteopathy session with Dr. Alfred Reid Johnston in Waterdown and issues he had disappeared.

“I was blown away by his ability to rectify the problem that had bothered me for years,” Johnston said, noting he shortly thereafter started educating himself about osteopathy in the United States and the United Kingdom, before returning to Canada.

Johnston studied under one of the founding fathers of osteopathy, John Wernham. As an independent school that maintains its own autonomy, the staff remains accountable for what students learn, he added.

There are various options for those interested in attending osteopathy classes, from entering straight from high school to pursuing it after completing an undergraduate degree.

The 1:4 to 1:6 teacher-student ratios also allow for individual attention for students to learn in a close-knit classroom for four years of learning, with an option to extend classes to five years.

The Canadian Academy of Osteopathy also operates out of the Melvin campus, using its rooms for practical workshops and a student clinic. The student clinics are free to the public, and patients can drop in more than once for ongoing care.

Students are required to complete 1,000 volunteer hours as a part of their studies.

“We are very dedicated to community-based services, and this is one of the ways we give back to the community,” said Johnston. “I’m very committed to bringing Hamilton forward and having the (academy) in Hamilton is to give the city recognition.”

Originally posted in Your Hamilton Biz.

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Mar 25 2013
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Vacant Beachway Park pump may see business in Burlington this summer

Built in 1909, the Beachway Park pump house in Burlington may once again see residency as the city opens it up for seasonal rent.

The City of Burlington has put out a proposal inviting businesses to submit an application for a rental opportunity for the historic pump house at Beachway Park (1094 Lakeshore Road).

Businesses would be able to occupy the building for seasonal rental from spring to fall.

There are already four submissions, noted Jim Seferiades, a business services planner for the City’s Parks and Recreation department.

“Those proposals include food service, retail and recreational rentals, though right now the food service is out of the equation because there is no water or sanitary systems available,” he explained. “We’re leaning more towards retail and recreational or leisurely services to fill the space.”

The 800-square-foot building has been used as a storage facility for the city since it was purchased in 1987, but remained mostly unused for the past 15 years.

Prior to the city purchasing the pump house, it was used as a residential home with a full basement and an additional 200-square-feet used for a kitchen.

“The building right now will be rented with limited amenities since the sanitary system isn’t functional,” Seferiades explained. “Therefore there is no water because it can’t go anywhere. It will be based on hydro power, so there’s no heating or cooling.”

The City plans to spend around $10,000 for minor upgrades such as fixing cracks in the wall, cleaning up the old washroom facilities and outdated fixtures, as well as painting the walls.

“Because the building will be used for seasonal rentals, when the business isn’t there in the off-season we can go in and do the bigger upgrades,” he said, noting it includes installing a furnace. “We’ll stage the improvements through a phased approach during windows of opportunity and offer it as a full season sort of rental for the longer term once its done.”

The majority of the $62,000 budget that had been approved in the city’s capital budget for this year will be saved for long-term upgrades, though it doesn’t include the renewal of the septic system.

The completion of the sewer system would be determined once the results of the Beach Master Plan and Servicing Study is announced during the Community Services Committee on April 17, said Karen English, a senior buyer for the city of Burlington.

When the new septic system is installed, it would be adjacent to the beach pavilion beach septic system that is directly connected to the Skyway Wastewater Treatment Plant; however, the current system would not be able to handle additional flows.

The Beach Master Plan would allow the city to plan a comprehensive solution for sanitary services in the area.

A decision should be made by the end of April on which business or organization will be chosen, added English.

“Interested parties are required to purchase the RFP document and submit a compliant proposal,” she said, with applications due on April 11 at 2 p.m. “We hope to generate revenue, better utilize a unique heritage asset, create a destination on the beach and create a more dynamic beach environment with opportunities for citizens.”

The upgrades to the building is expected to be complete by May 1, with the latest day projected to be the Victoria Day long weekend, so businesses can move in for the season.

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Mar 22 2013
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BinPad hopes to clean up at Dragon’s Den

Mushed newspapers, empty cans and scattered debris is a common site after a windy day.

A windy day leaves recycling bins scattered on the streets.

A windy day leaves recycling bins scattered on the streets.

Sometimes a good Samaritan will be kind enough to pick up the trash, but more often then not, city workers are tasked for clean up duty – at a cost.

It’s that cost to taxpayer’s that had a local man come up with the BinPad Product, an innovation that has entered the Dragon’s Den.

“In February, we attended a open audition for CBC’s Dragon’s Den and are currently waiting for the call back for production filming,” explained Steve Onland. “At this point we are hoping that the Dragon’s Den will prove positive for the product, as well as allowing a business plan and marketing company to take over.”

As a horticulturalist for the city, Onland often provides help in litter cleanup during the offseason or winter months.

Over the last few winters, he found that he and his co-workers spent too much time and taxpayers dollars cleaning up debris from tipped over recycling boxes and garbage cans.

“I began to research and prototype a solution that would assist in keeping these receptacles standing at the curb and reducing the amount of garbage and recycling litter in our city,” he explained.

The BinPad Product is a simple design, yet effective.

The BinPad Product is a simple design, yet effective.

As he looked into creating a prototype, Onland realized there were some major factors that had to be addressed.

“We needed something that would at no time be a hazard or above ground level that would be a liability for residents as well as the municipality,” he said. “We also needed a product that was well built and could withstand temperature changes, as well as not be a eyesore to the public and landscape of our boulevards.”

Another issue was coming up with a product that would be acceptable to the garbage and recycling collectors and wouldn’t hinder their job.

The implementation of BinPad into the city’s garbage services would have major benefits, including cost savings, he added.

Simple in design, the BinPad are small pucks that are attached to the bottom of a recycling bin or garbage can. After an artificial turf is attached to the ground that matches one’s property, the bin will stick to the turf (similar to Velcro) so it won’t fly around on a windy day.

“I have used Hamilton as the springboard for introducing the BinPad and also for hearing what our residents think about the concept and prototype. Most are interested in the product and do see that we need an improvement to the current system,” Onland said. “I have also spent some time speaking with the waste and recycling employees in the city to see if there would be any fallbacks to them using the product on a daily basis.”

Onland noted there has been a small amount of BinPads built for pilot programs, with the hope it becomes visible at public home shows and locations later this year.

Aside from waste flying around, it also creates a permanent location for bins on service days that is away from the roadways and sidewalks.

“(This) reduces the hazards of bins on streets, as well as keeping them stationary when empty and less susceptible to blowing in the wind,” he said. “We are currently working on the BinPad Plus, which is a single pad that connects to the original BinPad and allows the homeowner a pad for waste containers and organic wheel bins.”

The product has also won the 2012 McMcaster Innovation Factory Startoff contest, and plans to enter the Innovation Factory’s Lions Lair Contest on March 26 to April 30.

“I have gained very positive response about the product and hope to canvass to municipalities in Canada and the U.S in the near future,” he said. “We have received inquiries from municipalities in Erie Pennsylvania, Florida and North Carolina. Locally we have been asked by Halton to demonstrate the product to the waste division as soon as the patent and prototypes are approved.”

Onland hopes to begin the pilot programs in the spring, but before engaging in other cities, Onland hopes to solve the problem of flying debris in Hamilton first.

Originally posted in Your Hamilton Biz.

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Mar 14 2013
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Filling vacant storefronts tops new strategic plan for Barton Village BIA

Vacant property will be open for viewing as the Barton Village BIA

Barton Village BIA gateways.

Barton Village BIA gateways.

looks for ways to fill empty storefronts.

Vacant businesses and access to the area are high on the BIA’s list of things to do in a new strategic plan adopted last November.

A city officials says the approach worked well when it was tried on Ottawa Street.

“The Ottawa Street BIA did this around 15 years ago because it had a similar problem and you can now see the results,” said Michael Marini, marketing co-ordinator of the City of Hamilton’s Economic Development Department. “It was one of the efforts to bring people back to the street and the vacancy rate has dramatically reduced on Ottawa Street.”

The Barton Village BIA discussed marketing the area at a meeting Marini attended last month and the idea of a real estate viewing was brought up.

“You have to start marketing the properties because they are available properties,” he explained.

The new strategic plan also looks at accessibility to visitors, investment in the village, beautification of the streets and the enforcement of city bylaws, explained executive director Shelly Wonch. The BIA is also investigating a farmer’s market.

“We’re directly working with the Economic Development department at City Hall and they have business development consultants that we’re working with us regarding our vacancies,” Wonch said. She said an open house of properties will take place in the spring or early summer.

The BIA also wants to make Barton Village easier to visit.

“We want to be one of the most accessible districts in Hamilton,” said Wonch. “The BIA and community partners are currently working on increasing the accessibility as we renew our neighbourhood.”

This isn’t just washrooms in restaurants, but also accessibility on the streets and safety of street corners.

Plans are moving along quickly but major changes and developments will take place over the next three to five years.

“Barton Village is an affordable area and it’s growing and renewing itself,” said Wonch. “If businesses would like to invest in an area that is changing and growing, they should come and see us; there’s a lot of opportunities here for all businesses, not just retail.”

The 25-year-old BIA takes in the largest area in the city. Recent initiatives include gateway signs in the east and west end of the village.

The signs were designed by City of Hamilton architect David Zimmer with direction from the BIA and light up at night.

“It’s a nice addition to the village that welcomes people into the area,” said Wonch.

The BIA has been invited to sit on the Community Advisory Committee of the Pan Am Committee and will become an active participant in the 2015 Pan Am Games.

Originally posted in Your Hamilton Biz.

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Mar 13 2013
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Hamilton enters the virtual world with Parks Canada

Walking through an underground system of tunnels, you see crumbling bricks that prop up the remains of an old fort. Built by the British in 1812, the fort was a base of defense against the invading Americans.

In collaboration with Parks Canada, Hamilton-based MellaniuM Virtual Reality is creating a virtual reality to allow anyone to explore the fort online.

Co-ordinated by Charles-Olivier Roy of Artisans du Passages in Quebec City, the Hamilton company was given photographs of the location and stitched them together into a threedimensional world from two-dimensional pictures.

“Parks Canada has been flying over the location with a plane that has an automated computer system that take pictures,” explained founder Mark Melaney. “They take pictures of gravel pits, the land and surrounding areas, and through those pictures sent to us, we’re able to ‘walk’ over it. Before they would have to send people out onto the field to hold a stick down before taking a picture.”

The virtual environment allows people to learn about historical facts and the area, he added.

Depending on the size of the project, it can take up to two to three weeks to create a new virtual world.

Melaney spent seven years studying architecture: three at Loyalist College in Belleville, Ont., before continuing four years of education at Ryerson University. He took two years to travel in between studying.

During his time in university, he learned how to use a program called Unreal Gaming Engine, which allowed creators to take absolute measurements of an object.

“People think that because this kind of information doesn’t exist in the gaming environment, it’s not available,” Melaney said. “However, with our program you can zoom into the finer details.”

As a bartender at Koi Sizzle, Melaney asked his bosses if he could create a virtual reality of the restaurant for his portfolio.

The stimulated online reality of the restaurant, located in Hess Village, allows visitors to walk around the restaurant and look at the selection of drinks, the fine details of art pieces, and even allows one to zoom into the menu to see what’s listed.

“This is a game environment but we took out the weapons and guns because I don’t want it to be a game,” he explained. “It’s about a learning experience, whether you’re learning about the environment or something else.”

It took about a month to create the Koi Sizzle virtual reality.

Once a person is logged in, they are assigned a random avatar with an opportunity to adjust features, clothing and gender, as well as height and weight.

Unlike Google Earth, where users are able to access Streetview and explore by themselves, this technology allows a user to share the space with other users. This provides the opportunity to interact and communicate with people around the world.

“We’re close to figuring out a way to be able to take a snapshot of your own face and implement it to become your own avatar,” Melaney said. “If you are in the same room as someone else, you can have a conversation with that person and ask what the place is like.”

MellaniuM also views virtual reality as an educational tool for students.

The future is bright for this type of technology, he said.

“Restaurants, bars, hotels, airports – who doesn’t want to familiarize yourself with the environment before you go there?” said Melaney.

Originally posted in Your Hamilton Biz.

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Mar 08 2013
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New Korean restaurant to open at Main and Locke

A new Korean restaurant at the corner of Main and Locke Street will be “welcoming the people” when it opens on March 12.

Manager Bobby Cho inside his new restaurant.

Manager Bobby Cho inside his new restaurant.

Alirang (pronounced Ah-ri-rang) is Bobby Cho’s second restaurant, but first in Hamilton.

Cho, 58, has been in the food industry since he was 25, and said the name of his restaurant is based on a famous traditional song that describes a touching love story from the Koryo Kingdom 1,000 years ago.

Cho said the original meaning of the word Alirang is “welcome to the people.”

“In Ottawa (where he opened his first restaurant in 2000), most of our clients are from the University of Ottawa and the Chinese Student Association,” explained Cho.“We found out that t here was a bigger membership with the Chinese Student Association at McMaster University, so when we looked to expand, we came to Hamilton.”

It features authentic Korean food and plenty of seasonally based side dishes. Two master chefs from Korea will work in the kitchen.

“These are real, experienced cooks imported from Korea,” Cho said. “The two chefs have been training at the Ottawa restaurant for the past two months but will be arriving (in Hamilton) on Monday to prepare for the opening on Tuesday.”

Along with the two chefs, there will be three other kitchen staff.

Cho has already hired eight students for part-time positions, and expects to hire up to 15 staff to assist in the front.

“We’re looking to hire more students because it’s all part-time positions since they’re all studying at school,” he said.

One of the most popular dishes that Cho believes Hamiltonians will enjoy is gamjatang, which is a spicy pork stew with vegetables.

Alirang will be open seven days a week, from 11:30 a.m. to 10 p.m.

Originally posted in Your Hamilton Biz.

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Mar 01 2013
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Hamilton’s Trend Trunk heads to Dragon’s Den

From finalist for two Canada Post awards to one of Hamilton’s Top 10 Start-ups, Trend Trunk has now made it to the Dragon’s Den.

The company will pitch its tale to the Dragons on April 3 and expect it will be screened in September.

Trend Trunk founder, Sean Synder.

Trend Trunk founder, Sean Synder.

For the budget-conscious fashion lover, Hamilton’s Trend Trunk has become the social marketplace where people buy, sell and donate new and used clothing.

Founder and president Sean Snyder said the online marketplace could be considered an upscale eBay, with a flash of Pintrest and dash of Facebook.

“Consumers can follow other members closets, you can ‘lust’ items, which is our version of the ‘like’ button, you can comment on the items, and you can share it through the media,” he explained. “If you have too many clothes in your closet and nothing to wear, you can sell your clothes for cash or you can use your money to shop other closets or donate it to your favourite charity.”

Since Trend Trunk began six months ago, Snyder noted the company has accomplished quite a bit. It has 20,000 users across Canada.

The idea evolved from a gift card exchange site Snyder previously had, where they noticed many people would buy and trade fashion and dining cards.

It was from speaking to those clients that they proceeded to create Trend Trunk, he said.

“We’ve streamlined the shipping so everything is automated, simplified the payments, and created policies in place for returns to make it easier with less barriers for people,” said Snyder. “Typically with fashion there’s that stigma of, ‘Oh, I can’t try it on, so I can’t buy it.’ So we built this tool where you can ask your friends via Facebook or Twitter and ask them if you should buy it or not.”

Once a picture of an item is posted to sell, it’s first come first serve for those who want to buy the item.

However, a big focus of the company is its Closets & Causes feature, which is a fundraising initiative.

“The idea is that as you’re selling an item, if you’re in a good mood you can donate all or some of your proceeds to over 80,000 charities in Canada,” he explained. “It’s a good way for charities that are trying to raise money because of the economy to allow people to cash into their closet but also do something good.”

Sellers are able to select the organization of their choice and decide whether to contribute between five per cent to 100 percent of the net proceed. A special donation badge will be feature on the item and when the item is sold, the monetary amount will be given to the organization.

Since people are not donating a product but the money, they will also receive a tax receipt for the balance, Synder added.

“We’re very excited about the opportunity and we’ve obviously grown up organically in Hamilton,” he said. “We’re Canada-wide and we have a lot of initiatives in play, but we’re really focused on the fundraising aspect because we’re getting a big reception from big organizations.”

Future goals will have the company look to expand outside of Canada, but Snyder noted they are happy with the progress in Canada.

Originally posted in Your Hamilton Biz.

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Feb 14 2013
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Innovative REfficient first in Hamilton to be certified B Corp

Through its company policy of recycling telecom and audiovisual equipment, Hamilton’s REfficient is the first in the city to be labeled as B Corporation certified.

Stephanie McLarty, CEO of REffiecient.

Stephanie McLarty, CEO of REffiecient.

In its third year of operation, REfficient is one of 50 companies in Canada to become B Corp certified, said CEO Stephanie McLarty.

Along with an assessment of practices towards employees, environmental initiatives and governance, McLarty explained a company has to reach a minimum score to become certified.

“You also have to include a statement in your articles of incorporation that you will not only take the interests of your shareholders into account, but also the interests of the employees, community and environment,” she said.

To become B Corp certified, a company has to earn 80 out of 200 points in four areas, said Joyce Sou of the Toronto Mars Centre for Impact Investing, the Canadian coordinator for B Corps.

“A lot of companies that are certified are already leaders and innovators in their own area,” said Sou. “By signing onto this movement, it shows that businesses are fundamentally shifting the way businesses operate by showing that they are doing what they say they are doing.”

A B Corps certification verifies that a business is completing the standards of social and environmental performance, and is also making a positive impact to the society, Sou added.

McLarty noted her company’s goal is to help organizations be efficient and effective with their resources.

“Our online marketplace allows organizations to go shopping in other companies’ surplus inventory for telecom and AV product, of which over 50 per cent is new never-used surplus,” she explained. “Ultimately this helps companies save money, keep product in use, and increase waste diversion.”

With customers across North American and seven other countries, REfficient aims to provide sustainable solutions for companies from Hamilton, she said.

The number of companies using her platform to source telecom and audiovisual equipment will continue to grow, McLarty added.

“As we’ve seen with large cable companies like Cogeco, REfficient serves both a fiscally responsible role, as well as an environmentally responsible one,” McLarty explained. “This innovative new green model benefits everyone by reducing waste and increasing resource efficiency, lessening the $20 billion of goods that go to landfill each year, of which anywhere from 25-60 per cent could be reused.”

Sou noted REfficient is one of many companies in Hamilton that are working to make a difference in the city.

“We had a chance to visit Hamilton and we were inspired with all the small and medium enterprises coming out of Hamilton,” said Sou. “The companies we saw and spoke too were not only trying to make a name for themselves but also wanted to make a difference in the city. You can tell there’s a love of the city from the entrepreneurs that are working and living in Hamilton.”

There will be many more companies in Hamilton signing up to become B Corp certified, she added.

B Labs, the non-profit organization behind B Corps certification, began in 2006. It began certifying companies in Canada three years ago.

There are currently 690 companies certified globally.

Originally posted in Your Hamilton Biz.

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Feb 07 2013
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Small businesses nickeled and dimes with transaction fees

Next time you are at your favourite small business you may notice a sign asking you to pay cash or use your debit card.

Some stores are putting up signs asking customers to pay via cash or debit, rather than credit.

Some stores are putting up signs asking customers to pay via cash or debit, rather than credit.

You’ll find one of those signs at Cake & Loaf bakery on Dundurn Street South.

Bakery co-owner Josie Rudderham said that as a consumer she didn’t realize the impact credit card use had on a small business.

“It’s about $300 in an average month for us to pay for transaction fees,” she said. “That’s $300 that could have gone to employees, training, equipment, and it’s a big deal for small businesses.”

Canadian Federation of Independent Business president Dan Kelly says a consumer alert campaign aims to help consumers understand how significant the new fees are to small business owners.

Using a credit card may be convenient, but the fees for each transaction end up costing a lot to small business owners, he said.

“We have little signs that many merchants are starting to put up in their businesses that say, ‘Would you consider paying with cash or debit?’” Kelly said. “It’s encouraging consumers and giving them a little narrative that you may not know. Anything that can be done to help consumers understand that if they pull out their credit card, especially a premium credit card, they’re imposing higher costs to the system.”

Depending on the credit card used, the base rate is around two per cent, Rudderham explained.

“If anyone is using a premium card, let’s say a PC card that you get points on or a travel Visa, or RBC points, businesses actually have to pay for the points,” she said. “We get a percentage added onto our costs to pay for those points, which can be another two to three per cent on top of the two per cent we already pay (for the initial transaction).”

An example Rudderham used was the purchase of a coffee.

A $2 cup of coffee would incur an additional 10 cents for the transaction fee, she pointed out.

“It’s a cost that we have to pass on to the consumers because we really don’t have a choice,” said Rudderham. “It’s an illusion for many that they’re getting all these points when they use their credit cards and it’s not costing them anything – but it has to be passed down to the consumer at some point. That’s something we really struggle with because I’m not going to add it to your bill just because you used a credit card.”

Kelly said fees like this are crippling for small businesses because merchants have limited options.

An increase in Visa and MasterCard fees is another reason for the campaign, he added.

“Larger merchants have bigger bargaining power so they can negotiate lower rates for all sorts of supplies,” said Kelly. “A small merchant has a narrower margin even if the fees are largely in the same category, whether you are from a large or small business.”

Though there are benefits to using a credit card, Kelly noted interact debit cards offer the same amount of security but at a much lower cost.

“There are benefits to using credit cards and merchants don’t have a problem accepting them, but the fees are driving merchants crazy right now,” he said.

Visa Canada Corporation announced last fall it would implement a pricing adjustment to take effect April 2013 for banks used by business owners in Canada.

The fee is an increase of two cents for every $100, or 0.02 per cent, which is the first increase in five years.

However, Visa Canada noted it is up to the bank to decide how much of the increase to pass on to its customers.

If a merchant currently pays a merchant discount rate (MDR) of two per cent, it would see a rate increase to 2.02 per cent. “The MDR rate is negotiated directly between acquirers (banks) and merchants,” Visa Canada said.

MasterCard International Incorporated also announced a smaller fee hike would go into effect next year.

Originally posted in Your Hamilton Biz. 

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Feb 04 2013
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A 15-foot salad bar opens on James Street North

Shane McCartney has something no one else in Hamilton has: a 15-foot salad bar.

Shane McCartney and his 15-foot salad bar.

Shane McCartney and his 15-foot salad bar.

The four-and-a-half metre salad bar offers more than 70 items, including organic and local foods.

McCartney & Son Salad Emporium at 282 James Street North opened on Tuesday and McCartney, the chef, has been rocking ever since.

“In my eyes there isn’t a proper salad bar here because it’s always a secondary thing and isn’t featured (in a restaurant),” he said when asked about opening the restaurant in Hamilton.“I think there w as a huge void in Hamilton for something fresh, quick, easy and from scratch.”

The salad bar features organic and local produce, and a lot of healthy options such as quinoa, edamame and kale, he said.

Dressings for salads and the soups are also made from scratch. The bread comes fresh from the Dundurn Street bakery Cake and Loaf, McCartney added.

McCartney’s restaurant is on James North just south of Barton in an area where he has lived for the past eight years.

“I’ve been doing this for about 10 years and it’s something I learned on the job – I didn’t have any schooling,” he explained. “I sort of fell into it and found that I had a passion and palate for it.”

Over the years, McCartney has worked in various cities such as Halifax and Toronto, where he fed many high profile stars. He was the head chef for Jack & Lois, a restaurant on James North, for the past year, and continues to act as their food consultant.

In addition to the bricks and mortar restaurant, he offers full service catering from fine dining weddings and deli platters, to a mobile salad bar.

The salad bar is open Monday to Thursday 11 a.m. to 7 p.m., and Friday and Saturday from 11 a.m. to 9 p.m. It will be closed on Sunday’s.

There will be a grand opening in a couple of weeks.

Originally posted in Your Hamilton Biz.

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