Julie Theroux and Jonathan Hoag, owners of CycleWerks, a bicycle and fitness store, are in the midst of opening their third store at 7510 New West Rd., just off of King Road. They leased the 3,500 square-foot location from builder and developer Jim McGowan.
“This is ideal for us as it is right on the University bike trail. When this space became available, we decided to expand now even though our business plan had us opening a third store next year,” Theroux said.
“Unlike our other two stores, the Sylvania facility will be a Trek Concept Store,” Hoag reported. “But this store will also have a triathlon and fitness focus even though it is a bit more specialized.”
According to Theroux, there will be approximately 100 bikes on the showroom floor. “As we have in our other two stores, we will have bikes for the whole family as well as those for triathlon and racing cyclists,” she said. “And, we will also have a full line of accessories and clothing along with all of the gear required for triathletes.”
In addition, there will be a large selection of indoor fitness equipment, including Lifefitness, Matrix, and others for both home and commercial use.
Sylvania native Scott Wilson will bring his knowledge of fitness to the new store and will be joined by current CycleWerks employee Russ Young, along with part-time staff members including Sylvania triathlete and Ironman participant Jim Donaldson.
The build out of the King Road space is by Brookside Contractors. Plans call for a service bar complete with a big screen television to be included in the new showroom.
“We have found out that our customers like to have a place to hang out, drink coffee and talk about all things bikes,” Hoag noted. “We have a service bar and bar stools in each of our stores, which is very popular with our customers,” he explained. Showers will also be installed and Theroux anticipates the possibility of adding spin classes in the near future. “We are a bicycle and fitness-focused business,” she emphasized.
Theroux and Hoag have owned CycleWerks for nearly three years, acquiring the business in October 2014. Theroux, a triathlete, and Ironman participant, moved from Arizona back to Whitehouse, Ohio five years ago because of family and began working at CycleWerks in Whitehouse. An Arizona friend and owner of Valdora bike manufacturing company put her in touch with Hoag, who lived in Whitehouse and was an independent sales representative for the company.
“When I learned that CycleWerks was for sale, I wanted to buy the company,” Theroux explained. “I ran into Jonathan on the bike trail during a ride and told him of the opportunity. We shared the same vision for the business and have the same passion for fitness and biking. He talked to his wife and called me the next day to say he was interested.”
The two have slowly expanded their original two stores including adding a full training studio complete with an indoor pool, locker rooms and showers in the Whitehouse location. There is also professional bicycle fitting equipment. “This process takes considerable time and involves working closely with clients to determine their personal goals and then fitting their bicycle properly,” Hoag said. The new owners have seen their business grow thanks to their emphasis on triathletes, road cyclists, bikes for the family members of all ages and indoor fitness equipment.
April 21, 1997, marked the grand opening of Mancy’s Italian Grill, 5453 Monroe St., one of the first Italian restaurants in the area. Twenty years ago, the hand cut steaks, fresh seafood, hand-tossed pizza dough finished in a wood-fired oven, and slow simmered sauces became a dining hit that remains true today.
“We opened using some of my Italian grandmother’s recipes she made at home. Over the years, we’ve made them our own perfecting these recipes and creating our own signature dishes,” noted George Mancy, managing partner. We are forever coming up with new recipes and tweaking our menu items. We are always evolving.”
The weekly menu features new specials every week along with the traditional entree favorites. Mancy credits the restaurant success and longevity primarily on his staff of 65 people under the direction Executive Chef Matt Lawrence and Service Manager Kim Kahn. “We have a great staff of people who have been here for a long time. They all know about and are great about providing great customer service,” Mancy said.
Kahn added, “We have very little turnover, and we rarely have someone leave to go to another restaurant. We hire good people, and they stay here.”
The four 1/2-star restaurant has seating for 200 in the white cloth-covered table dining room and 70 in the more casual bar area. The banquet room has a capacity for 100 guests. Hours are Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday, 11 a.m. to 11 p.m. and Sunday 4 to 9 p.m.
Before Mancy’s Italian Grill opened, George Mancy had been working with the Bravo Restaurant Group following his graduation from The Ohio State University. In 1994, he moved back to the Sylvania area and joined his brothers Gus and John and cousins Nick and Mike who had also returned to the area to work in the longtime family business. His dad, John, and his late uncle George had begun to step back from the restaurant while their children began assuming greater responsibilities for the business. Even so, they did acquire the Monroe Street property, which had housed the former Vagabond Restaurant.
“They thought this was a great location and they were eager to open an Italian restaurant, which was a hot item during the mid-90s Mancy related.
Armed with his experience working at Bravo, Mancy chose to become involved with the new venture. He helped with the renovations transforming the former Vagabond Restaurant into Mancy’s Italian Grill. Rudolph/Libbe served as the general contractor. “It took almost a year to complete,” Mancy recalled. “We redid everything in here to create the neighborhood atmosphere we wanted to have,” he pointed out. “We are always thinking about our guests and what is best for them,” he added.
“Here’s to the next 20 years and the unlimited possibilities that Mancy’s Italian Grill offers.”
For more information about the Mancy’s Restaurant Group please visit: mancys.com
Spam Texts and Robocalls You may find this surprising. Many of us remember when people’s names, addresses and phone numbers were listed in the telephone book and distributed for free. All we ever worried about were junk mail, telemarketers and the occasional prank call. Times have changed. Phone books are now history. You can message anyone you know (or don’t) on Facebook, Twitter or other means. And most importantly, your phone number is a gateway to your primary means of communication, entertainment and safety. Once your number is compromised, it’s far more intrusive than ever before.
Every year or so, a hoax burns like a wildfire through email inboxes and social networks warning that all cell phone numbers are about to go public. It also says there’s a deadline to register your cell phone and, once registered, it only blocks your number for five years. Oddly enough, the only thing the hoax message gets right is the number to call. For the record, mobile telephone numbers have never been in any danger of being made public or released to telemarketers. Additionally, there has never been a deadline to register your cell phone. If you get an unsolicited marketing call on your cell phone, first ask the caller how they got your number and firmly tell them you don’t want to be contacted again. If they call back, file a complaint with the FTC at:
But these days, many companies find it cheaper, easier and more profitable to send advertisements by text. You may also receive a host of “robocalls,” pre-recorded messages that automatically play when you pick up. With so many cell phone numbers being collected in databases, companies have a massive list of potential customers. Remember that texts, robocalls, and telemarketers may just as likely be scammers in disguise. Use extreme caution when answering these messages, and never give away personal data.
Joining the Do Not Call Registry is actually very simple. You go to the website Donotcall.govand enter the landline or cell phone number you want on the list. Note that fax numbers are governed by different regulations, so signing them up won’t do anything. After going through a quick email verification, you’re done. You can also call 1-888-382-1222 from any phone you want on the list. That’s all it takes, and your number stays on the list until you ask for it to be removed or you give up the number.
Warning: You might receive a phone call from someone claiming to work at the Do Not Call Registry or Federal Trade Commission. They’ll claim your number isn’t listed on Do Not Call and offer to sign you up. Naturally, you just have to provide some personal information.
This is always a scam. Just hang up.
On the other hand, political organizations, charities and survey takers are still permitted to call you. Businesses you’ve bought something from or made a payment to in the last 18 months also have a right to call. When they call, however, just firmly tell them to take you off their list and they have to honor your request, although they might still try to talk you into reconsidering.
Computer Classes Are Available I will be teaching a Beginners Facebook Class at the Sylvania Senior Center April 26 & 27 (1:30-3).
Call 419-885-3913 to register.
There is a small fee. Microsoft Word and Excel will be offered in the fall.
If you prefer personal tutoring, that is my specialty. It’s just you and me.
Call 419-530-8570 to register for classes at the UT campus.
Contact me personally for tutoring 419-318-9112.
Group Training Would you like to have a mini informational get-together? Recently I have been teaching PC and iPhone/iPad classes anywhere that has Wi-Fi. Informal and informative. We all use the same local Internet. We will pick a topic using open discussion. It is amazing how many different issues are solved. Bring a list of questions. Let’s get started. Got a small business? I can customize a class for your staff.
Janis Weber, B.A., owner of Ohio Computer Training & Support, is a professional computer adjunct instructor at UT and Lourdes University. All classes are offered through the Eberly Center at UT with free parking. Email any specific questions or comments to JwPcTutor@Gmail.com or contact her for assistance at 419-318-9112. Public classes are listed on her website OhComputerTraining.com. The classes at UT offer inexpensive and totally nonintimidating. Call 419-530-8570 to register. Private tutoring and repairs are just a phone call or email away.
NextTech, a collaborative organization comprised of ProMedica, Mercy Health, The University of Toledo and Bowling Green State University, was awarded an $8.7 million grant as the Entrepreneurial Service Provider (ESP) for northwest Ohio by the Ohio Third Frontier Board. The grant includes the calendar years 2017 – 2018.
The ESP program available through Ohio Third Frontier offers a network of entrepreneurial services and capital to help accelerate the growth of early-stage Ohio technology companies. Ohio Third Frontier is part of Ohio Development Agencies. The Northwest Ohio ESP will serve an 18-county region.
Having an ESP is essential to the northwest Ohio economy, and is significant for the Ohio economy overall. With this in mind, the leadership and boards of ProMedica, Mercy Health, UT and BGSU committed to working together as the region’s ESP.
“As anchor institutions in our communities, we are wholly committed to investing in, growing, generating jobs, creating investment capital and strengthening our region and Ohio by fostering inclusive technology entrepreneurship,” said Randy Oostra, ProMedica’s president and CEO. ProMedica is the lead applicant for the ESP.
High-tech companies in northwest Ohio have lagged significantly in capital raised and jobs created over the last several years. NextTech will be focused on helping enhance connections to assets in the region as well as access to capital and talent in an inclusive environment including women, minority and rural populations. One key initial area of focus for NextTech is to help ensure resources are focused on high potential companies that have critical business needs not currently being sufficiently addressed.
In addition to its new Collab-Lab, BGSU will engage with a wider, broader and deeper range of potential entrepreneurs.
“This is an outstanding collaboration for northwest Ohio that will help to build a strong entrepreneurial ecosystem in the region,” said BGSU President Mary Ellen Mazey. “We look forward to leveraging our strengths in education, arts and sciences, digital arts, computer science and data sciences to launch new businesses.”
UT will continue to help researchers launch start-up companies by providing space for working and access to potential investors, as well as connecting them with business advice and patent protection.
“UT is proud to work together through this community partnership to build technology entrepreneurship in the region,” UT President Sharon L. Gaber said. “As a research institution, the University is fostering and developing new ideas every day to make life better. From new medical devices and therapeutic medicines to advanced manufacturing innovations and software breakthroughs, our faculty and students are coming up with creative ways to solve problems, and we look forward to inspiring more commercial success stories through UT LaunchPad Incubation and our Technology Transfer office.”
Mercy Health will have broad responsibilities including helping manage the assessment of a portfolio of innovations and to help identify opportunities with commercial potential.
“As innovators in healthcare across northwest Ohio for 162 years, Mercy Health’s desire is to not only focus from a healthcare end in creating new technologies and opportunities but also ensure the community as a whole benefits through job creation and positioning northwest Ohio for growth moving forward,” said Imran Andrabi, M.D., president and CEO, Mercy Health. “Mercy Health is proud to collaborate with these organization through the ESP program and work together for the benefit of all who live and work here.”
ProMedica will continue to support biomedical innovators and entrepreneurs from across the region and will work to ensure that there will be greater visibility for commercialization activities as well as the breadth of opportunities.
As the ESP for the region, NextTech will be prepared to provide services including institutional technology commercialization, venture development services and enterprise development services, as well as cross-cutting activities like branding and marketing support. Offering these services will help develop a diverse pool of entrepreneurial talent, attract venture capital firms and other investors, and help support and enable company operations.
“The vision for NextTech is to create an ecosystem which consistently generates high-tech, high-wage jobs and opportunity in northwest Ohio,” said John Pigott, M.D., FACS, ProMedica Chief Innovation Officer/Strategic Business Development, and lead for developing the RFP response to the Ohio Third Frontier. “The mission is to drive a technology-based start-up environment through a broad and inclusive entrepreneurial community in northwest Ohio by providing intensive business commercialization services to prepare companies for funding and sustainability. “
As part of the collaborative effort between the partnering organizations, a governance structure has been developed to ensure that conflicts of interests will be eliminated.
Key agencies in the region, including the Toledo-Lucas Country Port Authority, Regional Growth Partnership, Toledo Regional Chamber of Commerce and the Downtown Toledo Development Corporation (22nd Century Committee recently transition to DTDC), are supportive of NextTech and feel it is critical for northwest Ohio to have an ESP.
Sylvania is one of the 24 northwest Ohio partners and part of Toledo Metropolitan Area Council of Government’s Stormwater Coalition. The coalition has launched a new website to show how to make Lake Erie water clean and safe.
A clean Lake Erie is a huge issue for both the environment and the economy. And, it’s a big health issue as well, since the lake supplies drinking water to millions of Ohioans.
Those are some of the reasons for developing the new website and a program called “Greater Toledo Lake Erie’s Clear Choices, Clean Water” for people of all ages. This is an interactive, web-based initiative that focuses on everything from native plants and rain gardens to getting kids involved in the effort to keep the lake clean.
“Through our website, people can learn about the importance of planting rain gardens cleaning storm drains and cleaning up after your pet. We also focus on the importance of volunteering in your community,” noted Kari Gerwin a water quality planner for TMCOG.
and learn how to plant a rain garden to soak up stormwater and nutrients and how you can reconsider how you treat your lawn.
“Lake Erie has about $13 billion impact annually to Ohio’s economy, so it’s not only your drinking water but it’s a place where people recreate. They go fishing and boating and spend a lot of money in the process. About one-third of Ohio’s tourism dollars come from Lake Erie so we all have an obligation to be stewards of our lake and the Lake Erie watershed,” said TMCOG President Tim Brown.
–by Jennifer Ruple
PUBLICATION DATE: 04.18.17 The finalists are Charlie’s Homemade Pizza and Edibles, Head Over Heels and Element 112. Vote for one of these Sylvania-area small businesses and give them a chance to win an advertising package with the Sylvania AdVantage and Boomers & Beyond worth over $3,000 and a $250 Visa gift card from GenoaBank. Cast your vote at sylvaniaadvantage.com.
Owners since 2010: Steve Weaver and Steve Weaver Jr.
Year established: 1996
For the father and son duo of Steve Weaver and Steve Weaver Jr., Charlie’s is all about giving their customers a great dining experience. The restaurant is a family affair with Weaver as front of house manager, Weaver Jr. as Chef, and mom Laurie as head server. “We are a true family run, locally owned business, and my job is to make sure the customer is happy and the food is right when it walks out the door,” said Weaver.
What makes your business unique? Charlie’s Homemade Pizza, a multi-year trophy winner at the annual Pizza Palooza competition, took First Place in the People’s Choice category and Second Place in the Judge’s Choice category in 2016. “Our pizza is like no other. When you ask for a topping, you get a topping,” laughed Weaver. “We make everything from scratch. Our Alfredo sauce, pesto sauce, our lasagna – they’re all freshly made. Our veggies are very fresh and are from local suppliers. In the summer, we go to the farm and pick our own. It’s the little things we choose to do those other restaurants don’t,” he added.
Who or what inspired you to create your business? “Ultimately my dad inspired me. Being involved in a family business was something I always wanted to experience myself. My goal is to see the business grow in an environment in which people enjoy coming to. We want folks to leave with a smile on their faces and full stomachs.”
Charlie’s is a popular go-to for donations and fundraisers. “We support our local schools by hosting fundraising events where we donate a portion of our sales. We also cater many events for community organizations and donate gift certificates for special events and golf outings. It’s imperative to us to be involved in the local community, and we look forward to serving it for years to come,” explained Weaver.
What is your definition of success? “Of course, you always want your business to grow. As my former supervisor once said, ‘You either grow or you go,’” said Weaver. “But at the end of the night, when you see a bunch of people having fun, having a good meal and enjoying their evening, that is success.”
Head Over Heels owner Sue Gehring takes great pride in that her hair, nails and massage salon is a “green business.” “What our clients like about us is that we are totally green. The color line we use is hypoallergenic, dermatologist recommended, and yogurt based. Not only is it healthy for the client, but it’s also healthy for the technician applying it.”
What makes your business unique? “We love being involved in the community, and we get out there as much as we can,” said Gehring. “Every year we adopt a family through Children’s Services. They provide a wish list of things that the family would like for the holidays, and we do everything we can to get it for them. “We were honored to be asked to be part of the survivor’s tent at the Race for the Cure. Our team did pink hair with chalk paint for thousands of people that day.” The team has also collected women’s products for The Family House, and hosted bake sales and pin sales to raise funds for the American Heart Association.
Gehring believes her business is unique because her team is unique. “We get along very well. We’re like family. Everyone helps each other.”
Who or what inspired you to create your business? “I’ve worked at a couple of establishments that really didn’t put their clients first, and they didn’t have respect for their staff. It’s important to let the team know how much you value them. You get such a commitment from your staff when you do that. It was about finding a place and doing it my way,” explained Gehring.
What is your definition of success? “It’s just about being happy with your life and enjoying every day. To me, it’s not about money. It’s about having a wonderful husband, three wonderful girls, two sons-in-law, seven grandkids, and a group of people I love to work with,” said Gehring. “I’ve hired a lot of girls right out of school. I almost feel like the proud mom when I see them grow and develop their skills. When I see that happen, I feel successful. We have many happy clients, and that alone makes me feel successful.”
Owners: Chris and Madeline Nixon
Year established: 2012
Chef and owner of Element 112 Chris Nixon loves it when he sees one of his dishes featured in another restaurant. “I think it’s great!” he exclaimed. Since 2012, he and his team have worked to change the perception of food in the Toledo area, which was the original concept when opening the restaurant. “When you cook for an experience it’s way different than cooking to fill people up. We ask ourselves, ‘Are we cooking for an experience?’”
What makes your business unique? “I would like to say it’s about our food, but it’s actually about our people. They were all hired because they are passionate about what they do. We have managers who work in all different areas. For example, we have someone testing recipes, someone who makes sure the food is correct, someone who makes sure the patio is ready to open, managers for the gardening and farm efforts, and one just for private events. All of these people are doing something that adds something to a plate. They are all elements on a plate. Even the person who makes the butter makes the extra effort. I love that, and the butter’s really good,” he laughed. “When you become a chef, you find out it’s not just about cooking. My job is to help these people do their jobs. In the end, I am just a support system for my staff.”
Who or what inspired you to start a business? I had wanted to do a restaurant since I was 15,” he offered. Nixon said he received inspiration and support from John Meier and Greg Geswein, both retired Libbey Glass executives. “I was working in Coldwater, Mich. at the time, and John and Greg and Brian Chambers, my uncle, and my mom, Michele Nixon, was the group that came up with the concept for the restaurant and got me here. I was thrilled to have this group to back me up.”
What is your definition of success? “We talk about trying to do just a little bit better every day. Show up every day and do one thing better, for instance, hone your knife skills, or take better care of your tools. After doing this for 365 days, you are going to be pretty good at a lot of things,” explained Nixon. “You add a little to yourself each time. That is all we are trying to do.”
John Crandall was presented the 2017 Legacy Award and Peg Eding was named Educator of the Year at the Sylvania Schools’ Academic Excellence Foundation’s Hall of Fame dinner on March 17 at Sylvania Country Club.
Crandall, a 1955 Burnham High School graduate, is a former member of the Sylvania School Board and is currently a Sylvania Township Trustee. Eding is the reading intervention specialist at Stranahan Elementary School
They were joined by Distinguished Alumni Hall of Fame Honorees Daniel Howard Norris, Burnham High School class of 1951, who earned a Ph.D. in botany from the University of Tennessee; Sarah Kathryn Smith, Northview 1994 graduate and coordinator of National Media, VIP, and Disney Vacation Club Events; Dr. Susan Kaminski Faja, Northview 1994 graduate, who received a Fellowship from Boston Children’s Hospital and is a professor of pediatrics at Harvard Medical School; and Stephen Andrew Leslie, Northview 1984 graduate, an associate dean at James Madison University, and is the department head and professor in Department of Geology and Environmental Science.
Sylvania Community to be ‘Bookended’ by Modern Libraries An enthusiastic Sylvania City Council approved a request by the Toledo Lucas County Public Library to amend the building’s special use permit, allowing for the expansion and renovation of the Sylvania Branch Library. The 18,170-square-foot Monroe Street building was constructed in the 1950s and has not had a major update since 1989.
The expansion will add 4,090-square-feet, bringing the total square footage to 22,260. The design will focus on improving the entry-way experience, create a highly engaging and interactive children’s area, and add a glassed enclosure with fireplace to the back of the building. Overall renovations will update and expand the meeting spaces, create flexible study rooms, add a makerspace, technology and business center, and introduce a laptop bar, and vending café. The collection size will not change, though efforts will be made to improve visibility, access, and popular material displays.
“We pay a great deal of attention to how Sylvania customers use this library and our intention is to enhance their experience and improve upon how they already use this space,” said Clyde Scoles, director of the Toledo Lucas County Public Library, adding “each of our library locations is unique, and we’re very conscientious of maintaining these identities. In every way, this expansion and renovation will reflect a balance of modern and traditional.”
Council member Mark Luetke complimented the Library for listening to public comment and praised the design and its use of space, while Councilman Doug Haynam spoke of his appreciation for the Library’s presence in Sylvania – both the addition of the King Road Branch and the remodeling of the Sylvania Branch – calling the Library a “visionary in the community and a proponent of community health and quality of life.”
The exterior is meant to be a modern complement to the traditional brick and archway aesthetics of the downtown Sylvania area, with the glass additions creating a naturally bright, light-filled interior space inviting people walking or driving to see what’s happening inside.
“The city is very excited about having two libraries in the community – one near each high school,” said Sylvania Mayor Craig Stough. “We’re very fortunate.”
Is Seed Coworking coming to downtown Sylvania? Bill Sanford, economic development director for the city, thinks it’s an idea with some merit. Don Miller, a Sylvania resident, and his business partner Adam Hansen visited with Fred LeFebvre on 1370 WSPD to talk about a possible expansion move to downtown Sylvania. Miller and Hansen find the downtown area attractive and ripe for a Seed Coworking office sometime in the near future. Seed Coworking offers wireless internet, conference room, and work space for a monthly membership fee.
The pair would like input from interested individuals in the Sylvania area. People may contact them at:
please include: name age and any information on what your interest is in Seed Coworking.