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Craft beer cafe soon to open in OTR

Childhood friends and founders of the Pedal Wagon, Jack Heekin and Tom O’Brian, will soon open the doors to their newest venture, HalfCut. The craft beer café will carry pints, flights and growlers of fresh beer or six-packs to go.
The idea for HalfCut came from Heekin’s father, a beer lover and Cincinnati history enthusiast. He told them about the resurgence of growlers in different parts of the country, and they thought it would be a good avenue with which to join the craft beer movement in Cincinnati.
“Half cut” is a slang term from the 1920s that means "the perfect state of mind."
“We feel like HalfCut will occupy a unique niche in OTR,” Heekin says. “There’s nowhere else like this neighborhood in Cincinnati, and there’s so much development going on. We love what’s happening and are excited to be part of it.”
In December 2012, Heekin and O’Brian took a cross-country road trip to refine their craft beer bar idea. HalfCut will serve craft beer from across the country, but with a heavy local influence.
HalfCut is housed in the 130-year-old Gobrecht building at 1128 Walnut St. The 800-square-foot space will be very low-key, much like a coffee shop. It will also offer a to-go window for customers who pass by on the street.
“Before you make your decision, you can sample different beers,” Heekin says. “We want to bring a unique experience that focuses on beer. No matter what level of beer you’re at—whether you don’t like beer, drink Bud Light or love craft beer—you’ll feel welcome at HalfCut.”
All of the tap handles will be the same, so customers are making their selections based on taste rather than handle design, he says.
In addition to beer, HalfCut will serve light snacks like pretzels and possibly meat and cheese platters. There will also be beer pairings with Gomez Salsa, which is a restaurant that is coming soon to the area.
Heekin and O’Brian hope to have HalfCut up and running by the end of January. They used the crowdsourcing site indiegogo to raise funds for their venture.
By Caitlin Koenig
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Sleepy Bee Cafe creates a buzz in Oakley

Oakley’s newest restaurant, Sleepy Bee Café, opened its doors the week of December 16 at 3098 Madison Road. Dr. John Hutton and Sandra Gross, owners of Oakley’s blue manatee children’s bookstore and decafé and Brazee Street Studios, also own the café.
The idea for Sleepy Bee came from the recent dramatic decline in the honeybee population. Hutton and Gross wanted to get involved, and to them, a restaurant seemed like the best way.
Sleepy Bee serves breakfast, lunch and brunch with a focus on local, organic, and hormone-free produce, meat and dairy products. The menu, created by chef Frances Kroner, also caters to the health-conscious eaters with the Buff Bee lineup and offers creative, “real” food for kids. Some of the restaurant’s signature dishes include “Killer Bee” cookies, gluten-free Bee Cakes and the Queen City Bee breakfast, which features locally made goetta.
The restaurant showcases bee-centric art made by artisans from Brazee Street Studios of Glass and C-Link Local. Sleepy Bee boasts unique bee-inspired kiln-formed glass light fixtures and local artwork, including custom tiles in the dining room and restrooms that feature vegetables that are fertilized by hardworking bees.
Hutton and Gross plan to offer catering services and host annual bee-themed fundraising dinners to do their part for bee conservation and awareness.
Sleepy Bee is open Monday-Friday from 7 a.m. to 2:30 p.m. and Saturday and Sunday from 8 a.m. to 3 p.m.
By Caitlin Koenig
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Japp's owner looking to East Walnut Hills for new bar

Molly Wellmann, owner of Japp’s and Old Kentucky Bourbon Bar and co-owner of Neon’s, is looking to open a new bar in East Walnut Hills. Myrtle's Punch House will be located at the corner of Woodburn Avenue and Myrtle.
The concept for Myrtle's is a punch house, where you can get a punch bowl at your table to share with your friends. Punch will also be available by the glass.
“Recipes for punches date back about 500 years; it’s a very old way of drinking,” Wellmann says. “We want to bring that to Cincinnati—there’s such great heritage here, and a great drinking heritage.”
There will also be a wine list and craft beer selection. Beer will be served by the glass, pitcher and growler. The focus will be on wine by the bottle or beer by the growler that you can take home and enjoy.
Wellmann and her partners hope to offer acoustic music in the basement, as well as a room in the basement that can be rented out for parties.
“East Walnut Hills is such a cool neighborhood,” Wellmann says. “It’s waking up, much like Over-the-Rhine was when we opened Neon’s and later Japp’s. We want this bar to be a place for the people of the neighborhood. When you’re looking to start a community, there are always two main things: a place to worship and a tavern. And East Walnut Hills already has a church.”
Plans are still in the preliminary stages, but Wellmann is hoping for a late summer opening.
By Caitlin Koenig
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Northside art gallery features modernist art by local artists

Object, a new art gallery and retail store in Northside, features modernist pieces from the early 20th century. Artists Keith Chrapliwy of Modology and Andrew Kozakov teamed up to offer a range of art-driven furniture, paintings, sculpture and small objects.
Items run an artistic range that starts with early 20th century-inspired Constructivist paintings and sculpture, and continues through the 1950s living room culture. It finishes with chairs of the 1950s and 1970s by designers like Eames and Kofod-Lawson. There are also restored and reworked items like valises and small tables, paintings in new styles and a small collection of creatively made jewelry. Object’s collection will vary as Chrapliwy and Kozakov bring in new pieces from their collections.
Chrapliwy and Kozakov made a large number of the furniture and artwork pieces—Chrapliwy’s walnut Modology cabinets are in high demand, and are colorful with handmade Lucite panels; Kozakov focuses more on furniture, including a tall, elegant wooden sculpture that contains a hidden bar cabinet that’s large enough to hold glasses and wine.
“We want to blur the line between high art and functional pieces,” Chrapliwy says. “We both hope that visitors to the store can envision the possibilities of creating their own artistic environment.”
The store, which is located at 4008 Hamilton Ave., also has work by other artists, including Spencer van der Zee, a Cincinnati folk artist, and jewelry designer Brie Hiudt, who is Object’s guest artist through December.
Items range in price from $16 for T-shirts by van der Zee, to $25 for a metal case, to $2,750 for the handmade bar cabinet.
By Caitlin Koenig
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Keegan's Seafood to open second location on Hyde Park Square

Keegan’s Specialty Seafood Market is opening a second location on Hyde Park Square at the end of January. They work directly with fishermen, seafood auction houses and purveyors to bring the best seafood from around the world to Cincinnati.
Keegan’s also stocks a variety of specialty foods with an emphasis on local products, including salads, spreads and soups, which are prepared in their Anderson Township location’s kitchen. They will also continue to host private dinner parties in addition to their weekly Thirsty Thursday wine tastings in Anderson. During the wine tastings, customers can purchase a selection of four wines for $12, along with seafood, meat and cheese. Sometimes there are impromptu cooking demos.
The Hyde Park location will carry a variety of local products; Keegan’s popular housemade foods; and a selection of high-end grass-fed beef, lamb and pastured pork. The soups and sauces will be packaged in reusable Mason jars that customers can return for a rebate.
Although not a restaurant, the Hyde Park Keegan’s will feature a custom-made, German-style communal table for gathering and eating. Customers can order their food to-go or enjoy their meal at the table.
Keegan’s rotating breakfast and lunch menus will feature items prepared in-house, including New York-style bagels boiled and baked by Jean Paul’s Paradiso, housemade cream cheese and authentic lox from New York City. There will also be healthy made-to-order smoothies, fresh-pressed fruit and vegetable juices, and daily specials like steel-cut oatmeal, lobster quiche and shrimp and grits.
Owner Tom Keegan expects the new location to be an extension of the Sunday Hyde Park Farmers Market, as he says he has a good relationship with the vendors there.
Keegan’s is open daily from 7 a.m. to 7 p.m. Customers can sign up for e-mail alerts for more information about the new store opening and menu offerings at both locations.
By Caitlin Koenig
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Gilpin's Steamed Grub opens second location near UC

Brad Gilpin opened his first restaurant, Gilpin’s Steamed Grub, downtown five years ago. He recently opened a second location in Clifton near the University of Cincinnati, his alma mater. He chose UC because the incoming freshman class is huge, and Gilpin's Steamed Grub is the kind of restaurant he wished was in Clifton when he went to school there.

"I love food, and wanted to bring the steamed sandwich concept to Cincinnati, but make it my own," Gilpin says.
The 1,600-square-foot coffee shop seats about 50 people, and has contemporary and rustic décor and a coffee house feel. There is also a separate study area for students. Like the downtown location, the UC Gilpin’s has an old-school Nintendo and a fake fireplace.
All of Gilpin’s coffee drinks are made via steam. The restaurant’s breakfast menu has eggs cooked via steam only as well; the lunch and dinner menus are the same as the downtown location’s, but with a few additions, including steamed pulled pork and additional steamed burgers with meat from Avril-Bleh. Gilpin’s sources pastries from Shadeau Breads, donuts from Holtman’s Donuts and cookies from Donna’s Gourmet.

The new location has five steamers—one for eggs, one for burgers, one for steamed cheese sandwiches, one for salads and one for deli sandwiches. So far, the smoked pulled pork and grilled chicken sandwiches have been the most popular, but customers are also ordering the Razzle Dazzle, which is pepperoni, turkey, bacon, provolone cheese, mesculin mix, honey mustard, Frank's Hot Sauce and nacho cheese Doritos on a pretzel bun.
Gilpin’s focuses on fresh, local produce, and encourages its customers to recycle and eat local.
The UC Gilpin’s is open from 7 a.m. to 11 p.m. Sunday and Monday, and from 7 a.m. to 3:45 a.m. Tuesday-Saturday. Gilpin also has plans to open a third location in the next six months near another college campus.
By Caitlin Koenig
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Queen City Cookies opens Northside cafe

Peggy Shannon moved to Cincinnati in 2006, and started baking cookies out of her home. As Queen City Cookies grew, a café seemed like the next logical step. Shannon recently opened a four-room café in the old St. Pius Church complex in Northside.
The café, which is inside the former rectory, consists of an espresso bar and a pop-up Madisono’s gelato shop. There are also two whimsical seating areas and ceramic tiled staircases. 
The partnership with Madisono’s has allowed Shannon’s sweet treats to now be served ala mode. Special flavors of gelato were designed in conjunction with Queen City’s schnecken as well.
Queen City also welcomed former co-owner of Take the Cake, Doug Faulkner, to the team. “Doug has brought so many new things to the table,” Shannon says. “We now have croschnecken, which is half croissant and half schnecken. We also have a bread pudding made from schnecken.”
Another addition to Queen City’s team was Michelle Lightfoot, the former owner of Poppies and Deli seven20. Shannon and Lightfoot have plans to roll out a light, limited lunch menu of soups and sandwiches in early 2014.
The expansion has also allowed for a line of pastries Queen City didn’t have room for before. The bakery’s menu now includes vegan items from Sweet Peace Bakery and gluen-free choices from local sources.
“One of the only downsides to our expansion is that I don’t bake anymore,” Shannon says. “I used to have a hand in everything, but now I’m more into research and development of new things.”
Queen City recently applied for a liquor license, and there are plans to offer cooking classes and host parties. Now, Shannon is encouraging customers to utilize the café for meetings.

And as if expanding isn't enough, each quarter, Queen City also raises money and awareness for a different nonprofit. This quarter, they're supporting Caracole, the first organization in Ohio to provide housing for people living with HIV/AIDS. The product to buy to support Caracole is Queen City's blueberry schnecken, served by the slice or in loaves. People can also help out by donating toiletries at Queen City.

Queen City also supports organizations online through Cookies for a Cause. This quarter, 50 percent of the sales of Queen City’s version of Brooksters, which is a rich brownie bottom, a double stuffed Oreo middle and a chocolate chip cookie on top, goes to WordPlay.
The café is open Tuesday-Friday from 10 a.m. to 6 p.m. and Saturday from 10 a.m. to 4 p.m.
By Caitlin Koenig
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Kolar Design expands, moves back to downtown

Almost 25 years ago, Kelly Kolar started Kolar Design in a small office downtown on Walnut Street. Three moves later, the company is back downtown, now on the top floor of 807 Broadway.
After moving from its original downtown location, Kolar Design moved to Eden Park but outgrew the space shortly after the move. Five years ago, the company moved to an old Ford factory in Uptown, but that space had become too small as well.
The new 7,724-square-foot office is nearly twice the size of Kolar Design’s Uptown office, and is home to its 17 employees, with room to grow. The office is in the heart of the downtown design district, and Kolar is excited to be back. When Kolar looks out the window, she can see the city. She can see the arches of the Daniel Beard bridge and see all of the branded architecture that tells the story of Cincinnati.
“We came back to our roots and early beginnings, and we’re more connected to the fabric of the city,” Kolar says. “I see our partners on the street and wave to our clients when I see them. We picked this corner because of the collaboration and community partners around us. The Eighth Street Gateway Corridor felt right.” 
Currently, Kolar Design is working on several community design projects in Dublin, Ohio, which is just outside of Columbus, and the renovation of The Ohio State University’s North Campus. They’re also working on projects at Cincinnati Children’s Hospital Medical Center and Mercy Health West. Outside of Cincinnati, Kolar Design has projects at Rutgers University, Bowling Green State University and Washington University in St. Louis. They’re also working with a TV station in Geneva to redo their set design and the look and feel of the station.
Kolar Design is also working on the relaunch of its own website. The new site will include a new platform for social media, including Facebook and Twitter interfaces. The site will also include more news and information about Kolar Design’s projects. The company will be revealing its new site with the coming of the new year.
“This move is a new chapter in Kolar Design’s journey,” says Bill Thiemann, client leader and event manger. “We want to help strengthen the design community and show our passion for the city.”
By Caitlin Koenig
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Cooper's Hawk combines winery experience with a restaurant

Cooper’s Hawk Winery and Restaurant opened its 13th location yesterday in the Kenwood area. Cooper’s Hawk was founded in 2005 by Tim McEnery, who wanted to take the brewpub concept and expand it to wineries.
The 10,500-square-foot space offers a tasting room, bar, patio, main dining room and two private dining areas. Cooper’s Hawk has the feel of a winery, but it’s in the city.
“We want to bring Napa to Cincinnati, and give people who can’t get to Napa the experience of it,” says Emily Dock, general manager of the Cincinnati location.
Cooper’s Hawk produces more than 40 different types of wine, and offers them by the glass, by the bottle and for retail sale. Glasses range from $8-$13, and bottles range from $14-$35.
The tasting room offers three different tastings: sweet, luxe and monthly, which features the wine of the month and is only available to Wine Club members. Cooper’s Hawk’s Wine Club is one of the largest in the nation, and guests can join for $18.99 per month. The club includes a wine of the month offering, points, a birthday coupon and special Wine Club dinners that include a four- to six-course meal and wine pairings.
Staff members take wine education courses and know what grapes are used in each wine, the sugar content and how to tell different flavors when tasting. “We aim to make wine approachable, and take the fear out of silly questions,” McEnery says.
The menu is full of from-scratch dishes, many of which are made with Cooper’s Hawk’s wines. The menu contains everything from sandwiches to steak, with dishes ranging from $10-$35. Each dish is paired with a wine, which takes the guesswork away from guests, Dock says.
Aside from wine, Cooper’s Hawk has a full bar with craft beer and specialty cocktails. Rivertown and Moerlein beers are available at the Kenwood location. Cooper’s Hawk also has a barrel reserve wine that is served out of the barrel with a wine thief, and it’s only sold by the glass. The barrel reserve is a blend of the five Bordeaux grapes—it’s filled nightly, so the flavors constantly change.
Cooper’s Hawk wine is produced at the main countryside facility in Illinois, and in the Chicago area restaurants.
“We hope to bring great wine, great food and a unique experience to Cincinnati,” McEnery says. “We strive to introduce wine to a broad audience, from starter to connoisseur.”
Cooper’s Hawk has earned more than 200 wine awards in the past eight years; it was named “Hot Concept 2010” by Nations Restaurant News and MenuMasters Winner in the “Menu Trendsetter” category for its Asian BBQ Pork Belly Nachos in 2013. It was also named one of Inc. 5000’s fastest growing companies.
The Cincinnati location will be open Monday-Thursday from 11:30 a.m. to 9:30 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m., and Sunday from 11:30 a.m. to 9 p.m. The tasting room opens daily at 11 a.m. and closes with the restaurant.
By Caitlin Koenig
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Home-based bakery business expanding, opening downtown storefront

Taren Kinebrew started baking with her grandmother when she was a child. Her love of baking has always been a hobby, but in the next few weeks, Kinebrew will be opening a storefront for Sweet Petit Desserts at 1426 Race St. in Over-the-Rhine.  
“I wanted to be in a community where people support small businesses,” Kinebrew says. “I like the walking traffic and diversity of Over-the-Rhine, and knew that Sweet Petit Desserts would fit in with what I know Cincinnati and the neighborhood to be.”
The 753-square-foot space will have a kitchen and two cases of bite-sized desserts for sale. The cases are moveable so Kinebrew can host events with the help of Christina Christian, owner of Something Chic, an event planning business. The two have teamed up in the past to plan baby showers, wedding receptions and fundraisers.
Sweet Petit will have a very artsy feel, with vibrant colors from the desserts down to the flooring, Kinebrew says.
Kinebrew hasn’t always done desserts. She was in the Army National Guard for seven years and has a degree in information systems and a minor in accounting. But she has always loved making sweets for friends and family, and her own business seemed like the next logical step. She started Sweet Petit out of her home in 2009.
Last fall, Kinebrew applied to be part of Bad Girl Ventures, and she won a $25,000 loan and $5,000 in marketing and website assistance from the program. Bad Girl helped her with forming a financial plan and official business plan.
Sweet Petit will offer red velvet mini cupcakes, bite-sized brownies, cheesecakes, key lime bars, lemon squares, pie tartlets, cake pops, cookies and desserts in cups—think chocolate mousse. Prices will range from $2 per dessert to $9.50 for a half dozen or $18 for a dozen. More expensive items like pie tartlets and chocolate dipped strawberries will be $24 per dozen.
Sweet Petit will have three paid employees, including Kinebrew. She also hopes to bring on interns so they can learn how to run a business and hone their pastry skills.  
By Caitlin Koenig
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Southern fare is on the menu at Lori Beth's Cafe downtown

Lori Beth Henry, owner of Lori Beth’s Café, began cooking with her grandmother at the age of 6; at 12, she was cooking for events and people at her father’s church. Her love of cooking led her into the catering business and the restaurant world in 2009. Her restaurant moved downtown to the Sawyer Point Building in July.
The first Lori Beth’s was in Dry Ridge, Ky., in a Toyota dealership. When the old 720 Deli space opened up in Cincinnati, Henry jumped at the chance to move in. The 1,000-square-foot space seats about 350 people.
Henry makes everything from scratch, and puts a twist on typical Southern dishes. Customer favorites include the meatloaf sandwich, which consists of a homemade meatloaf with sautéed veggies in it, and topped with homemade BBQ sauce, creamy Swiss, bacon and a homemade jalapeno mayonnaise; the turkey club, which is baked in-house and tastes like Thanksgiving; and desserts.
“My grandmother taught me how to cook on the weekends,” Henry says. “We would go out and milk cows, and do all sorts of things with the milk—make butter, cottage cheese, buttermilk. I loved the whole process of taking the milk from the cow and how you’re able to make so many different things.”
Henry’s whole family works with her—her husband Kenneth quit his job to work beside her, and their daughter Kassidy and son Taylor help out too. Even Henry’s best friend and her son work at Lori Beth’s.
“Lori Beth’s is truly a family thing,” Henry says. “I like to have people get a sense of how I grew up and what I grew up doing. I love when people come in and enjoy the slow-cooked, Southern style food and hospitality. We’re trying to get people to enjoy what they’re doing, what they’re eating and what they’re tasting.”
Lori Beth’s caters company and client meetings of all sizes, both on and offsite; major events, conferences and office parties; rooftop gatherings during and after hours for Sawyer Point tenants; corporate team-building exercises; special occasions; and private and themed dinner parties. The restaurant also makes birthday cakes, desserts, pies, edible arrangements and gift baskets for all occasions.
By Caitlin Koenig
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UC tech accelerator moves to Short Vine

The University of Cincinnati’s Technology Commercialization Accelerator recently opened at its temporary space on Short Vine. The accelerator’s permanent home at 2630 Vine Street is undergoing renovations, and is expected to be ready next year.
The move is due to a partnership between the accelerator and SV ARX, LLC, a Short Vine development group. The collaboration began with the signing of a memorandum of understanding in early 2012 when the accelerator was launched.
The accelerator, which was founded to bridge the gap between early-stage technology and investment dollars, focuses on identifying promising, early-stage technologies; assessing technologies to determine viable startup company opportunities; developing commercialization strategies; and facilitating the work necessary to move technology toward commercialization. It offers a number of services, including a number of highly experienced entrepreneurs-in-residence, early-stage grant funding for commercialization, and now, a workshop for teams to meet and further develop concepts.
The accelerator has committed $160,000 in awards to four promising projects led by UC investigators. Funding for the accelerator comes from Ohio’s Third Frontier Entrepreneurial Signature Program, UC’s partnership with CincyTech, UC’s 2019 Entrepreneur Grant funds and other outside sources.
By Caitlin Koenig
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Circus Mojo founder starting first U.S. training center for medical clowning

Paul Miller started out as a clown with Ringling Bros. and Barnum & Bailey. He founded Circus Mojo, a circus arts program for children and adults, in 2009, and will be opening the Institute of Social Circus & Vocational Training Center in Ludlow, Ky., next year.
The Institute of Social Circus will be the first training center in the world dedicated to teaching adults circus techniques, team building skills and social work principles for the purpose of training, educating and meeting the needs of disenfranchised youth, hospitalized people and youth in juvenile centers or other institutions.
The Institute for Social Circus is developing a certification program in applying circus training with three focus areas: youth, medical settings and adults who are seniors and/or have disabilities.
“For about 20 years, I’ve heard all of the baggage that comes with being a clown in the United States, and I want to work to broaden it from a strictly circus job,” Miller says.
At the Institute of Social Circus, clowns will become Circus Wellness Specialists, who will make people laugh, but also try to bring humanity to the hospital. For the past four years, Circus Mojo has had a contract with Cincinnati Children’s Hospital to dispense Mojo Medicine. Performers work as Circus Wellness Specialists to reduce anxiety in patients and their families, and work to build hospital staff morale.
In 2012, Miller and a group of international partners purchased the former Duro Bag headquarters from the city of Ludlow with the help of a $10,000 contribution from Duke Energy. The building will become the Institute, and will be a block and a half from the Circus Mojo theater, which was an old movie theater built in 1946. Miller purchased the historic building from the city of Ludlow for $1 four years ago.
The Ludlow Fire Department did all of the demolition on the theater, which saved Miller thousands of dollars; they’re going to do the demo on the Institute as well.
“The idea of a private/public partnership in the city of Ludlow is if a clown buys a theater, the fire department does the demo,” Miller says. “It’s a unique way to get things done, and it really helped me out.”
Miller also hopes to offer jobs to the hundreds of circus performers who are without jobs. He’s had people from 15 different countries come and stay at the Circus Mojo apartment next door to the movie theater. Miller says about 30 other countries use clowns in hospitals to distract patients during treatment, which saves a fortune for health care organizations.

“I want to send kids home with new skills, not just a cast, scar or prescription,” Miller says.
Miller is currently looking for investors for the low-profit, limited-liability Institute.
By Caitlin Koenig
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Not Another Hostel offers a new way to stay the night in Cincinnati

At the end of September, roommates Amir Gamble, Adam Ochs and Alec Tamplin opened Not Another Hostel: Cincinnati, in Uptown. The nonprofit, donation-based, pay-what-you-want hostel is one of two in the world. 
The idea for the Cincinnati location came from Tamplin’s cousin, who has been running the one in Pittsburgh for a year and a half.
“In June, I took a road trip to Cleveland, Pittsburgh, Philadelphia and New York, and it was hard to find places to stay because hotels can be expensive and staying with friends is hard to coordinate,” Tamplin says.
While on his trip, Tamplin visited his cousin in Pittsburgh, who runs Not Another Hostel out of his apartment, and found out how it works. After extensive research on zoning codes and city regulations, Tamplin and his roommates realized they could start one in Cincinnati.
One of Tamplin’s friends who is an urban planning student at DAAP helped out with the legal side of things; they also have an attorney who is assisting them.
“We had to make sure Not Another Hostel would be free because you can’t legally rent an apartment and run a business out of it,” Tamplin says. The three roommates also had to get permission from their landlord, and they can’t have more than five people staying with them at a time.
In August, the three roommates moved into a new apartment that would be perfect for Not Another Hostel. They were able to get everything they needed for guests ready in about 72 hours, with the help of Tamplin’s cousin.
The suggested donation for a night’s stay is $25, which goes toward rent, utilities, supplies, Internet costs, maintenance and general upkeep of the apartment. But Not Another Hostel encourages payment in other ways, like a meal, music or stories from guests.
“Whatever people want to give us in return is great,” Tamplin says.
If you’re interested in staying a night in Cincinnati at Not Another Hostel, visit the website, read the guidelines and fill out an application.
By Caitlin Koenig
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Bike-themed coffee and ice pop shop opens in Newport

Carabello Coffee’s Roasting Works and Craft Coffee Bar had its grand opening last Tuesday in Newport. The business is owned by husband-and-wife team Justin and Emily Carabello, who started roasting coffee in 2009 in their garage in a popcorn popper.
For the past two years, Carabello Coffee was roasted at Velocity Bike & Bean in Florence, but with the opening of their own 600-square-foot space, the Carabellos are able to offer more to their customers. The craft coffee bar serves Italian-style craft espresso drinks and cold-brewed ice coffee that is steeped in cold water for 20 hours. The Carabellos also hope to offer weekly tastings and classes on roasting and brewing coffee.
The Carabellos are passionate about serving Fair Trade, organic, farm-direct and direct-relationship coffees. Farm-direct is a way for coffee roasters to buy straight from the farmers at a price that is a minimum of 100 percent higher than Fair Trade pricing, which ensures that the farmers are paid a price that will allow them to improve their businesses.
Carabello Coffee serves one true farm-direct coffee from Nicaragua that is harvested by Louis Balladarez, a pastor and coffee farmer.
“We’re able to serve a coffee that no one else in the world has, and tell the farmer’s story,” Justin says. “We’ve been to visit him three times and know him personally.”
Since 2009, the Carabellos have used part of their coffee profits to fund works of compassion in Third World coffee-producing nations. They support an orphanage in Nicaragua on a monthly basis, and have had the opportunity to visit the children there four times in the past three years. They’re also supporting work among HIV orphans in Kenya with their Africa Project coffee—$3 of every bag bought goes to fund the project.
“We’ve used coffee as a fundraiser on a local level for everything from the fine arts program at Miami Valley Christian Academy to home school co-ops to the Ohio Valley Cat Rescue,” Justin says. “We really want to put our money where our mouth is. We’ve been able to give back since the beginning, rather than have a goal of helping organizations later.”
Carabello Coffee is served at Metropole in the 21c Hotel, Gigi’s Cupcakes in Kenwood, the Queen City Club and Velocity Bike & Bean. It’s also sold in retail shops around the city, including the Anderson and Madeira farmers markets. Some local churches serve the Carabello’s coffee too.
The roasting works is also home to Bello’s Ice Pops, which was started by Emily in 2012 after visits to New York City. She came home and started trying her hand at ice pops for fun, and realized she could make a good side business out of her hobby.
“I watched "Nefarious," which is a movie about human trafficking, and I thought the money I made from selling ice pops would be a good way to help,” Emily says.
While on vacation in Portland, Emily met a man who makes icicle tricycles, which is a three-wheel bicycle with an insulated basket in front. She purchased one, and has been a fixture at local farmers markets, weddings and the Oakley Fancy Flea ever since.
“I’m hopeful to see lots of families come into the roasting works next summer and not only try our coffee, but our ice pops too,” Emily says.
The Carabellos are excited to be part of the Newport community and can’t wait to see the changes that are in the works for the neighborhood.
“We want to be a place in the community that people feel is theirs,” Justin says.
Follow Carabello Coffee on Facebook (Carabello Coffee), Twitter (@CarabelloCoffee) and Instagram (#carabellocoffee).
By Caitlin Koenig
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