electrician in Walterboro, SC

In the early 70s, girls wore bikinis. Only old women wore one piece bathing suits, at least that’s what I thought as a young teen. So as a teenaged girl, I was determined to wear a bikini.

Unfortunately, I was cursed with a little poochy tummy (inherited from my Scottish heifer clan), so I had to have a swimsuit bottom that was raised a little nearer to my belly button than most. It was humiliating, so I usually wore a t-shirt over my bathing suit.

Anyway, I despised wearing a swimsuit around other teens and was in a panic when I found out that our church youth were going to a local swimming hole. It was really a glorified pond.

A few days before the excursion, my friend Carla asked me to go bike riding with her. Carla was everything I wasn’t…blonde, blue-eyed, a year older than me, and the proud owner of a goddess’ body at the age of 15. I desperately wanted to look just like her. No, truthfully, I wanted to be her.

She was my first friend at church when we moved to Sumter from Pennsylvania. I grew to admire her and appreciate her friendship, and the day we went bike riding, we stopped at her house for a drink to cool off. As we talked about the upcoming swimming event, Carla frowned and showed me the bathing suit her father was forcing her to wear. Since it was a church function, she wasn’t allowed to wear a bikini. She had to wear this new suit, and she wasn’t at all happy about it.

I immediately broke the 10th Commandment. I coveted that suit. In today’s fashion verbiage, we would call it a tankini. But back then…it was just different.

Made out of blue denim, it had a bikini bottom, but the top looked like a tank top with skinny straps. It had a giant white zipper up the front, and two small red bandana pockets. It was adorable. I wanted it. It was perfect to hide my body faults. And it just wasn’t fair. Carla would look great in anything, but she could easily wear a bikini without being self-conscoius. As for me, I felt my choices were so limited. Nope. It just wasn’t fair.

Hesitantly, I asked Carla where her mother purchased the suit. She told me, and I begged her to let me buy one just like it.

Now, to help men understand this, you must know that what I asked just isn’t done. Every woman wants to wear something to make everyone else jealous or envious. Women want others to admire their apparel, and they want to make a fashion statement by being unique. So to ask if I could get a suit just like hers would be like finding a company that makes cheap Superbowl rings and everybody wearing one. It just isn’t done.

But I have to hand it to Carla. She was so great about it. She shrugged, said “Sure”, and I immediately went home to beg and plead for my mother to buy me that suit.

After much cajoling, and my parents’ generously rearranging funds and probably postponing paying a bill or two (Thanks Mom and Dad!), my mother bought me that suit. For the first time in my life, I wasn’t self-conscious. I couldn’t wait to go swimming.

At the pond, I was proudly wearing my suit…and Carla was wearing an identical one. She was so gracious and wasn’t bothered at all.

Excited, I saw an empty inner tube floating nearby, so I ran and jumped in the water, landing on top of the tube. That’s when I felt it…a strange “pop” on my chest.

Climbing off the inner tube, I looked down, and there it was…my zipper had come apart…IN THE MIDDLE!

Horrified, I yelled for Carla, and she helped me up the ladder, out of the water and into a changing room. Together we worked and worked, but we couldn’t get the zipper down to try and re-zip it. Finally, Carla managed to find a safety pin which I used to hold the top together in the middle, and I wore a t-shirt over my suit. Back to square one.

I never could fix that suit; it ended up being thrown away. And I never truly appreciated the sacrifice Carla made by letting me buy a suit just like hers, but I do now. She was a true friend.

Thanks, Carla, for being so nice to an awkward young girl, and congratulations on beating cancer. I am proud to know you.

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A few weeks ago, I took up for the city of Walterboro, South Carolina after its leaders got some grief over their preparations for ‘Murdaughpalooza’ – a.k.a. the double homicide trial of accused killer Alex Murdaugh.

In case you missed that report, a vocal minority covering this trial are apparently upset with Walterboro’s leaders for wanting to provide the throng of people descending upon their city over the next few weeks with additional dining options (including food trucks).

The horror, right?

Imagine people needing to eat …

In rebuking these critics, I noted how our trial producer Ashleigh Messervy (whom you can read more about in this post) had been busy working up several segments for a report on how Walterboro – a.k.a. the “Front Porch of the Lowcountry” – was preparing for the ‘Murdaughpalooza’ influx.

Messervy sat down with Colleton County clerk of court Becky Hill and city tourism and downtown development director Scott Grooms – the “Murdaughpalooza’ organizers – to hear more about their plans for hosting an O.J. Simpson-sized trial in a town of less than 6,000 people.

For months, Hill and Grooms have been working around-the-clock on multiple fronts to make sure both the city and the courthouse were ready for the deluge – and to ensure everyone flocking to Walterboro to catch a glimpse of these historic proceedings knew what to expect.

It has been a Herculean task – a definitional logistical nightmare – but Hill, Grooms and countless other city, court and law enforcement partners working with them have proven themselves more than equal to the task.

Here is Messervy’s report on their preparations for South Carolina’s “trial of the century …”

Will Folks is the founding editor of the news outlet you are currently reading. Prior to founding FITSNews, he served as press secretary to the governor of South Carolina. He lives in the Midlands region of the state with his wife and seven children.

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For the Press and Standard

One of the most important questions we ask folks who are looking to buy a restaurant is, “What kind of concept are you planning?” Some people don’t have a firm idea yet and are simply looking through our listings, gathering ideas and fueling their dream. But when ideas start to coalesce with types of food, style of ambience, and a workable budget, a concept takes shape. Finalizing essential details like location, size, and improvements come with the search for just the right space. Before you know it, your sign is up, the doors are open, and customers are posting rave reviews with their selfies.

Ownership Options: Franchise or Independent

Two ownership options in the restaurant industry easily direct your preliminary concept considerations: franchise versus independent. Concepts crystallize faster if you’re a franchise-minded entrepreneur; though opportunities vary greatly in food and style, you won’t need to decide things like the theme or menu. Conversely, independents maintain full control over creativity, resulting in concepts as unique as the individual owners.

Franchises come with a proven concept formula, brand recognition, training, and support network. Franchisees pay for such benefits through royalty (and often marketing) fees, established as a percent of gross sales. Up-front costs to start a new franchise can total hundreds of thousands of dollars, whereas purchasing a franchise re-sale is a frequent ‘short-cut’ into the partnership. One of several caveats to look for is called a refresh — updating your restaurant after it’s been open awhile so it adheres to the franchises new design theme changes. While it does keep your business fresh, it can cost unexpected thousands.

Though franchise owners operate with autonomy, they’re always part of a family-centric model that lends to higher success rates. According to SBDCNet, National Information Clearinghouse of the U.S. Small Business Administration, the first-year franchise survival rate is about 6.3% higher than the survival rate of independent businesses.

Despite the many franchise perks, independent ownership still represents over 50% of all US restaurants, according to the NPD Group’s 2021 ReCount® Survey. Though independents assume full responsibility for all operations, and the risk for failure is slightly higher, the flexibility for decision-making and 100% profit retention are worthy trade-offs.

Concept Choices: Food, Theme, Location and Budget

Location, location, location. It must be right for the concept, fit in the budget, be easily accessible for patrons, and distant from competitors. While it’s obvious a casual café located on a busy pedestrian corner with parking garage across the street will do much better than one on a side street with limited pedestrian traffic, some lessor known location caveats include:

Time requirements: A mandated 11pm close isn’t ideal for a boisterous bar.

Lease tenure: If the remaining term is less than 2 years, consider having your broker negotiate a new lease rather than you assuming the existing — otherwise you may be forced to relocate, or worse, close down.

New development: The first tenants that lease in a spiffy new building can often secure lower rent but their operating budget must also sustain waiting longer for patrons to discover their newly developed location.

Size: Even when the location is perfect, if the space is too large for your concept, sales may not cover the higher rent. Similarly, a space that is too small can jam the kitchen and frustrate customers waiting too long for the too few available tables.

Don’t let these basics overwhelm you. You’re embarking on a fantastic journey that can lead to the most satisfying years of your life! The more you understand your choices, the more confidently you can embark on your dream.

Know Yourself, Know Your Audience.

Be honest with yourself over some basic questions early in the process; it will simplify your search for the right space and lend greater success to your new restaurant!

How well do you work with others? Are you comfortable as a group leader or do you prefer an independent work style? Only you know if you’re happier creating culinary masterpieces in a kitchen with a sous chef, prep staff, and expediter, or if engaging with customers, managing the dining room, and assisting wait staff is more your forte. It’s also important to acknowledge your strengths, and weaknesses: are you tech-savvy enough to operate modern POS systems, or is pencil and paper still your go-to?

Once you’ve narrowed things for your initial concept choice, it’s critical to know what type of customer you want to serve. Blue collar workers hungry for meatloaf, mashed potatoes, and gravy, or young professionals seeking seared ahi over quinoa and greens? A new mother grabbing a morning snack and chai latte after yoga, or couples on a date who want wings, burgers and beer?

Traditional Concept Styles

Restaurant styles are nearly as varied as the ingredients that comprise its dishes. Traditional concepts are simpler to pinpoint than 21st century restauranteurs’ amorphous styles. Such modern-day owners are answering to a vast, growing audience: foodies with adventurous taste buds ripe for international flavors and eclectic dishes. An equally tall order is the trend of diners seeking locally and regionally sourced food that result in shorter, more transparent supply chains. Think community gardens, sustainable seafood, and clean eating.

No matter whether you dream of a mom-and-pop style diner or art gallery-esque theme serving seasonal Middle Eastern street foods, here are some basic concepts to get you started:

Fast Food (also known as Quick Service Restaurants, or QSR): convenient and affordable for customers, offering food to be eaten on the go; limited ingredients lend to higher quality control for the owner; easiest to maintain a low but reasonable profit margin; most suitable to burgers, subs, fried chicken, tacos, fries, limited desserts; alcohol rarely served.

Café: primarily light fare with extensive alcoholic and non-alcoholic beverages; think wine bar with tapas, or coffee house with savory and sweet options; profits tend to be higher than concepts with complicated food prep; minimal décor; fewer staff.

Casual: fairly quick but with sit-down table service; informal and friendly atmosphere; theme contributes to overall dining experience; may include combination counter-service and wait-staff ordering; higher prices than QSR thus greater profit potential; suitable for all types of cuisine; alcohol usually served and a significant profit contributor; can become a destination for celebrations and larger gatherings, lending to higher profits from alcohol and dessert orders.

Fine Dining: formal ambience and highly attentive service; exceptional cuisine with artistic plating; rarer food selections and combinations; often multi-course Prix Fixe menus with optional wine pairings; patrons come for the experience as well as the tastes — they want to ‘see and be seen’; potential for elevated reputation, premium ratings, and high profits.

Bar / Lounge: intentionally established for socializing with focus on alcohol; food varies from light fare and small plates to broader menu with specialties and easy-to-eat entrees; sports taverns present a modern-twist and exceptional opportunity to foster community loyalty; smaller spaces hold potential for quick-serve foods not requiring vent-hoods like charcuterie and canned specialties.

Now that you know more about restaurant concepts and have made a few preliminary decisions, it’s time to go shopping. The Certified Restaurant Brokers at We Sell Restaurants are highly trained to help you navigate the varied listings, negotiate an offer, assist through Due Diligence, lending, franchise application and training if applicable, and close on the deal. There’s nothing quite like the thrill of watching your sign go up, preparing for your opening night, and seeing folks enjoy your concept, yes, YOUR concept! For more information charleston@wesellrestaurants.com, https://www.wesellrestaurants.com/restaurant-broker/South-Carolina/Charleston-Team/147, Emily Benedict, Certified Restaurant Broker®, We Sell Restaurants, Charleston, SC

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COLUMBIA, S.C. – Boise Cascade Company (Boise Cascade), a leading manufacturer and distributor for building materials, today announced plans to expand its South Carolina operations with a new facility in Colleton County. The company’s $9 million investment will create 30 new jobs.

A Fortune 500 company with over 55 locations and 6,800 employees nationwide, the Colleton County facility marks Boise Cascade’s first distribution location and second facility in South Carolina. Its existing South Carolina facility is in Chester.

Headquartered in Boise, Idaho, Boise Cascade serves residential and industrial construction retail yards, manufacturing wood products and distributing wholesale building materials across North America. This new facility will expand the company’s footprint in South Carolina and on the East Coast.

Located at 157 Risher Mountain Tower Road in Walterboro, Boise Cascade’s new Colleton County facility will increase the company’s distribution capacity with direct access to the Palmetto Railways Salkehatchie Subdivision rail line, connecting Boise Cascade to the national freight rail network.

Individuals interested in joining the Boise Cascade team should visit the company’s careers website.

The Coordinating Council for Economic Development approved job development credits related to this project. A $200,000 Rural Infrastructure Fund (RIF) grant was also awarded to Colleton County to assist with the costs of site preparation and infrastructure improvements.

QUOTES

“We are excited to be planning a branch location in Colleton County. This investment demonstrates our commitment to a terrific customer base in a growing market.” -Boise Cascade Company Building Materials Division Executive Vice President Jeff Strom

“It’s a great day when a company chooses to expand within South Carolina, and we are particularly proud that Boise Cascade Company has chosen yet another community within which to grow. We appreciate Boise Cascade’s commitment to South Carolina and look forward to building our relationship for many years to come.”-Gov. Henry McMaster

“Congratulations to Boise Cascade Company, as it expands in another South Carolina location. Our state’s rural communities are producing and distributing products from some of the world’s most trusted companies, and we’re excited that the Walterboro community can add Boise Cascade to that roster. We look forward to supporting the company’s continued growth within South Carolina.” -Secretary of Commerce Harry M. Lightsey III

“I am happy to announce that Boise Cascade is opening a facility here in Colleton County that is expected to create 30 new jobs in the lumber distribution industry. We are particularly excited that this will be the first of hopefully many projects to utilize the revamped rail system in Colleton County. We welcome the investment by this Fortune 500 company in our community, and we look forward to working with them.”-Colleton County Council Chairman Steve Murdaugh

“SouthernCarolina Alliance welcomes Boise Cascade to our region of South Carolina. We appreciate both the direct and indirect jobs that this operation will bring to our robust wood products sector, and we congratulate Colleton County on this exciting announcement, which will benefit from Colleton’s workforce and strategic location.” -SouthernCarolina Regional Development Alliance Chairman Marty Sauls

“Palmetto Railways appreciates the opportunity to collaborate with Boise Cascade, Colleton County and SouthernCarolina Alliance to fulfill the rail infrastructure and logistics needs of another South Carolina business. We look forward to seeing the continued success and service of the Salkehatchie Subdivision line, a testament to the power of rail connections within South Carolina communities.”-Palmetto Railways President and Chief Executive Officer Patrick McCrory

FIVE FAST FACTS

For the Press & Standard

World-Class Professional Bull Riding (PBR) returns to North Charleston, South Carolina, Feb. 3-4. Interviews available with defending Event Champion Michael Lane.

For the fifth time in history, PBR’s Pendleton Whisky Velocity Tour will buck into North Charleston, returning to the North Charleston Coliseum on Feb. 3-4 with the PBR Collision at The Coliseum.

For two nights only, some of the best bull riders in the world will battle the sport’s rankest bovine athletes in the ultimate showdown of “man vs. beast” in one of the most exciting live sporting events to witness.

As one of the initial events of the regular-season, fans will watch on as some of the sport’s newest up-and-coming talent goes head-to-head against established stars vying for crucial points to return to the sport’s top tour.

Among the contenders hoping for great success in The Palmetto State is veteran rider and defending “Collision at The Coliseum” event winner Michael Lane.

Beginning his career as a youngster riding his siblings’ show sheep, Michael Lane has since become one of the world’s top professional bull riders.

As the winningest bull rider on the PBR’s Pendleton Whisky Velocity Tour, in 2021 Lane appeared to be poised to be crowned the tour’s year-end champion until injury struck.

Winning two events throughout the regular season in both Wichita, Kansas, and Bangor, Maine, Lane was ranked number one in the tour standings ahead of the two-day “Velocity Tour Finals” in Las Vegas. Lane, however, was unable to compete, sidelined by a broken thumb. Unable to challenge for the title, Lane finished runner-up to Champion Adriano Salgado by a mere 26.5 points.

In 2022, despite a strong start to the season, winning the “Velocity Tour” event in North Charleston, Lane fell short of his first “Velocity Tour Championship” and a berth to the prestigious “PBR World Finals.”

Eager to reverse his fortunes in 2023, determined to be crowned by the “PBR Velocity Tour Champion” and return to the prestigious “PBR World Finals” for the fourth time in his career, Lane is ready to take North Charleston by storm.

For more information contact Kacie Albert via email at Kacie.Albert@img.com or call (212) 774-6762.