Mild Jerk Sauce a hit at local restaurant

Hey everybody,

I've got some great news! Shawn Keizer, Proprietor of the Reservoir Inn used my Mild Jerk Sauce to make a Rack of Lamb weekend dinner special at the restaurant and it was a hit. He said, "...very popular and people seemed to really like it." Really cool huh!? This coming weekend, he will be making another dinner special - Stewed Loin of Pork and Kielbasa with a Portuguese Cabbage Relish (featuring my Portuguese Repolho Relish). Give Shawn at the Reservoir Inn a call to make a reservation and give his dinner special meals a try. The website is www.reservoirinn.biz and the phone number is 845 331 9806.

There are a couple of other things going on that I wanted to just write quickly about...

Michael Hansen, the owner of The Hansen Caviar company told me that shoppers have purchased several of my gourmet foods- very exciting! I'm considering several marketing strategies that could help increase sales at the store. More on that soon.

So, I just filed my corporate tax return. Thanks so much Akram! Akram Ibrahim and his team at Hudson Valley CPAs did a wonderful job. I have been working with Akram for some time and I have to say he's the best out there. He takes my calls, he always takes the time to answer my questions, he never talks over my head and he has helped me become a much more informed and educated business owner. I very highly recommend giving Akram and his team a call if you're looking for an Accountant who will be a partner in your business' future success. He has 2 locations- New Paltz (845 790 3343) and Poughkeepsie (845 454 8780) and competitive rates.

Let's see, what else...Oh yes, I received my Certificate of Authority. Woohoo! So now, I need to use the identification number on a resale certificate which I provide when I purchase items for making my gourmet sauces and condiments and I can save the sales tax on those purchases. Contact me if you have questions about the process and I'd be happy to share my experiences with you.

Well, that's it for now. I'm now starting to get ready for the company's official launch which will be soon. There will be a lot to do but it's exciting and I'm looking forward to the next couple of months. More about that soon.

Terry