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January 21, 2018 |

Archive for » January 21st, 2018«

Designer Pamela Byer creates stunning Stouffville kitchen

Many don’t realize the importance of accessories, and Byer gave careful thought to each individual piece. They needed to fit the colour story, have some flair and be large enough for the room. “Accessories jazz up your space a bit and prevent it from being too cold or one-dimensional,” she says.

All of the Miele appliances are stainless steel, per the homeowners’ request. The range hood was custom made, as a favour by a friend, and Byer added a sleek coffee bar.

Particularly fun for Byer was redesigning the butler’s pantry, which let her be creative in a small space. Originally traditional with espresso-coloured wood and a dark countertop, the space felt off-putting and cavernous. Byer revamped it entirely, installing floating shelves that keep the nook open and airy. The wall tile resembles concrete, but is actually affordable porcelain. The ceiling light’s stainless steel drum shade complements the dramatic chandelier in the adjacent dining room. 

People worry too much about perfection, which isn’t realistic when renovating, Byer observes. With any custom kitchen, “little things will arise,” she says, but notes, “Hey, it adds a bit of spice and excitement.”

The homeowners had lived in the house for a few years before tackling the kitchen reno, and that’s always a wise course of action. “It’s a pretty big undertaking,” Byer says. “Years ago, when we started purchasing furniture for the home, it was all with a mind to having a kitchen that would one day look similar to this. It was sort of the grand plan.”

The renovation took about three months, which is typical for a project of that size. The homeowners, a family with two daughters and a dog, are very happy with the results. “They’re just such a fun couple,” Byer says. “They have a big family and they love to entertain. It really reflects them now. ”

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Can HOWDEN JOINERY (OTCMKTS:HWDJF)’s Tomorrow be Different? The Stock Had Increase in Shorts

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January 21, 2018 – By Peter Erickson

The stock of HOWDEN JOINERY (OTCMKTS:HWDJF) registered an increase of 7.21% in short interest. HWDJF’s total short interest was 2.37M shares in January as published by FINRA. Its up 7.21% from 2.21 million shares, reported previously. With 600 shares average volume, it will take short sellers 3957 days to cover their HWDJF’s short positions.

The stock decreased 4.21% or $0.27 during the last trading session, reaching $6.15. About 220 shares traded. Howden Joinery Group Plc (OTCMKTS:HWDJF) has 0.00% since January 21, 2017 and is . It has underperformed by 16.70% the SP500.

Howden Joinery Group Plc engages in the manufacture, distribution, and sale of kitchens and joinery products in the United Kingdom, France, Belgium, the Netherlands, and Germany. The company has market cap of $3.58 billion. It offers kitchen families, cabinets, accessories, handles, worktops, sinks, and taps; appliances, including ovens, hobs, extractors, refrigerators, dishwashers, laundries, fridge-freezers, and appliance manuals; internal, sliding wardrobe, external, fire, French, and garage doors; door frames, linings, and casings; intumescent and acoustic products; and breakfast bars. It has a 15.45 P/E ratio. The firm also provides joinery products, such as hardware, skirting and tair parts, plus the tools, fixings, and accessories, as well as moldings; wood, timber, tile laminate, and vinyl floorings; flooring accessories; and bathroom cabinets.

Another recent and important Howden Joinery Group Plc (OTCMKTS:HWDJF) news was published by Gurufocus.com which published an article titled: “Howden Joinery Group PLC” on November 09, 2016.

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Global Immersion Blender Market Analysis 2018 Proctor Silex, KitchenAid, OXO and Robot Coupe

The report “Global Immersion Blender Market” evaluates the current and future market opportunities of Immersion Blender industry. The research study sheds light on some of the major drivers and restraints factors influencing the growth of the Immersion Blender market. The market is segregated on the basis of product type, Immersion Blender manufacturers, application, and geographical regions. Feasibility of investment study, Immersion Blender market status from 2012 to 2017, Immersion Blender industry development trends from 2018 to 2022 and emerging market segments will define the market scope in coming years.

The Immersion Blender research study incorporates details regarding prevailing and projected Immersion Blender market trends, lucrative market opportunities, and risk factors associated with it. In addition, this report also discusses some of the leading players operating in Immersion Blender market, key strategies adopted by them, their recent activities, and their respective Immersion Blender market share, developments in Immersion Blender business, supply chain statistics of Immersion Blender. The report will assist existing Immersion Blender market players as well as new entrants in planning their business strategies. competitive analysis of Immersion Blender players is based on the company profile, product picture and specification, sales and market share, raw material suppliers and major downstream buyers, manufacturing base and cost structure.

In addition, the report classifies global Immersion Blender market statistics in different geographical regions such as North America, Europe, Asia Pacific, Latin America, and Middle East Africa. In-depth study of regional Immersion Blender market will define the future market scope of that region. The Immersion Blender report also provides a detailed overview of the value chain of the system in Immersion Blender market.

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Major Participants of Global Immersion Blender Market  OXO, Panasonic, Robot Coupe, Proctor Silex, Cuisinart, KitchenAid, Waring, Hamilton Beach, Epica and Breville.

Global Immersion Blender Market Analysis Based on Product Type includes  50 to 59 Ounces, 30 to 39 Ounces, 40 to 49 Ounces, Under 20 Ounces, 20 to 29 Ounces and 60 to 69 Ounces.

Global Immersion Blender Market Analysis Based on Application includes  Household and Commercial.

The bottom-up methodology has been utilized in Immersion Blender report to approaching the overall size of the framework in Immersion Blender market from the revenue of key players. After approaching the overall market, the total Immersion Blender market has been split into various segments and sub-segments. The Immersion Blender report has been prepared after primary and secondary research activities, confirming through essential research by leading broad meetings with authorities holding key positions in the Immersion Blender business, for example, CEOs, VPs, chiefs, and officials.

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Global Immersion Blender Market Research Report with Table of Contents

Chapter 1 of Immersion Blender report describes information related to market overview, market scope and size estimation along with region wise Immersion Blender industry growth rate from 2012 to 2017.

Chapter 2 analyses Immersion Blender industry scenario, the major participant, and their global market share. Furthermore details of the production process, labor cost, Immersion Blender manufacturing and raw material cost structure.

Chapter 3,4,5 include Immersion Blender market status and feature by type, application, Immersion Blender production value by region from 2012 to 2017.

Chapter 6, 7 and 8 evaluate Immersion Blender demand and supply scenario by region from 2012 to 2017. In addition, company profile information of top leading players of Immersion Blender market, market positioning, and target customers, production value, gross margin from 2018 to 2022.

Chapter 9,10 and 11 analyses global Immersion Blender market forecast with product type and end-user applications from 2017 to 2022. Furthermore, Immersion Blender industry barriers, new entrants SWOT analysis, suggestion on new Immersion Blender project investment.

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Taking Care of Business: Grandview has served favorites for more than 65 years – Galesburg Register

GALESBURG — Business, like many other things in life, often starts out small.

When Dawn Barlow first started working at the Grandview Restaurant, she was assigned the humble task of buttering toast on Sunday mornings. She was only 13, but she knew in her heart that one day she would be the one running the family restaurant started by her grandmother and great-aunt years ago.

Barlow was right: She now owns the 65-year-old restaurant on Grand Avenue, which continues to serve up longtime customer favorites like steakburgers, hot beef plates and breakfast skillets.

Read on as Barlow dishes on how the restaurant has changed over the years, her early memories of the Grandview, and her advice to other businesses on standing the test of time.

RM: How did the Grandview get started — it’s always been your family’s business, right?

DB: To my knowledge, Grandma and Great-Aunt Gladys were both working for Meadowgold for quite a few years. They had expressed interest to the owner that they wanted to start a restaurant. They had been saving money for years for the property and the building. It is my understanding they never took out a loan. The owner helped them in many ways by finding contacts for equipment, tables, chairs — basically anything they needed to get it running.

RM: When did you get involved in the restaurant, and how did it become your career?

DB: I was 13 years old when I started working there. I was to butter toast on Sunday mornings for my grandma. They were so busy (that customers) would be lined up outside along and around the windows. The Lord told me at 13 years old that I was to run this when I was older. Time went on and it went to my parents, Richard and Lorinda Barlow. They retired and handed it down to Duane Barlow and me. Duane has since retired.

RM: What do you enjoy about your work?

DB: The customers and knowing them for generations, from great-grandparents down to the toddlers. Today many have come and gone, but their families still patronize us, which leaves a warm spot in my heart. We have made good friends with many of the customers through the years.

RM: The Grandview has been around for more than 65 years. How has it changed and grown in that time?

DB: Yes, it has changed. It was a smaller building in the beginning. The large dining area was added on when my Uncle Leroy Markham came back from the Navy and started helping with managing the restaurant. I believe he had some input in this.

RM: What is the Grandview best known for in town — is it a certain dish, the friendly staff, the location?

DB: The steakburgers were always the first original draw, but I believe our open-faced hot beef and our breakfast skillets are also a large part of our success, along with the fact that we have had a great staff from the very beginning. Some of my grandma and great-aunt’s waitresses were friends who had stayed with them for many, many years. As the different generations took over, it seemed it has stayed the same and we have always been thankful for the great help we have had running this. Their loyalty and dedication are part of what keeps it going. For example, some of our staff have been here 14, nine, seven, six and five years.

RM: What is the most popular item on the menu? And, what is your personal favorite?

DB: I would always want to say the steakburgers because that’s what sets us apart from most any other restaurant. We do have a lot of open-faced hot beefs with real mashed potatoes. Tenderloins and skillets are good sellers. My favorites are the cheeseburgers and the Southern skillets — you just can’t go wrong!

RM: Tell us about your staff — do you have a lot of longtime employees? Are any of your family members still involved in the business?

DB: As I mentioned before, we have long-standing relationships with our employees over the many generations. Although there is a lot of turnover in the restaurant business, we have had employees that have stayed with us for 14, nine, seven, six, five years at a time. I have a daughter, Jessica, who has worked there for 21 years.

RM: What is the key to the restaurant’s success for so many years?

DB: Providing good food with the same recipes at reasonable prices, building friendships over the years with our customers, and of course a great staff.

RM: What is something a lot of people don’t know about the Grandview?

DB: In the very beginning we had a gravel lot and my great-grandfather, Clifford Lawrence, would come out every morning in his pickup truck and drag the lot with a rake-like device he had behind his truck. Also, my Uncle Leroy Markham, along with his cousin, Laverne Markham, would open a Christmas tree stand for many years off the back lot.

RM: What’s next for the Grandview — any new projects or recipes in the works?

DB: I would say we have been mostly successful by keeping it simple and trying to provide the best meals and service possible. So with that being said, changes are not something that come easy.

RM: What is your advice to other businesses on standing the test of time like the Grandview has?

DB: Work hard — sometimes you have to put in a lot of hours. Be kind and fair to your customers, and make sure the product you are selling is something you believe in.

RM: Is there anything else you’d like to add?

DB: I would just like to take the time to thank everyone throughout the generations who has been kind enough to patronize us. My Grandma Evelyn Markham and my Great-Aunt Gladys Lawrence, I believe they would be very proud that their little family restaurant they built is still serving the same families all these years later. A special thanks to my right-hand lady and friend Lori Guel for managing the restaurant for me the last several years.

Robyn Gautschy: (309) 343-7181, ext. 265; rgautschy@register-mail.com

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Kenwood launches limited edition rose-gold kMix kitchen bundle

Kenwood has launched a limited edition version of its popular kMix stand mixer in a hand-painted metallic rose-gold finish, along with a matching kettle and toaster.

Previously only available at luxury department store Harrods, you can now buy the bundle from John Lewis. But if you want to get your hands on a set you’ll need to act quickly, as there are only seven copper kMix bundles available.

Kenwood told us that the reason for the limited stock is that the rose-gold finish is hand painted, and that there are no current plans to increase availability.

Kenwood kMix review – get our verdict on the mixer before taking the plunge.

Kenwood takes on the copper trend

Rose-gold and copper kitchen appliances started to take over the shelves in mid-2017, and the trend shows no sign of slowing down in 2018.

Predictably, this statement finish costs a little more than standard colour options. The three-piece Kenwood kMix set costs £650 – significantly more than buying the individual products in everyday colours. You can’t pick and choose either: you have to buy all three gadgets, or none.

While these rose-gold appliances might make your kitchen look stylish, you’ll also want to make sure that they’re good at their job, especially considering the cost. We’ve tested the standard colour version of the kMix kettle and stand mixer, so check our Kenwood kMix KMX754RD stand mixer review and Kenwood kMix ZJX750BK kettle review to find out whether they’re worth investing in.

We haven’t tested the two-slot Kmix toaster from the bundle as it’s not available to buy on its own in the UK. But we have tested the four-slot version – read our Kenwood kMix TFX750WH review to find out whether it impressed in our tests.

Copper stand mixers fly off the shelves

Rose-gold, copper – whatever variation of this metallic trend you go for, one thing’s for sure – people can’t get enough of it.

The copper version of the much-coveted KitchenAid Artisan KSM175 stand mixer (pictured above) caused quite a frenzy when it starred on Nigella Lawson’s TV show, Nigella: At My Table. It is currently sold out across all retailers, but KitchenAid tells us it will be back in stock in February. The Royal Champagne version of the Heston Blumenthal-endorsed Sage Bakery Boss stand mixer also sold out over Christmas.

As with the Kenwood gadgets, the copper finish of the KitchenAid Artisan stand mixer increases its already-expensive price. While other colours, including black, silver and purple, cost around £550, the copper version is a whopping £740.

How to get hold of the Copper KitchenAid

If you want to snap up the copper KitchenAid, you can submit your email address on the product page on the Currys and John Lewis websites, and you’ll be notified via email when it’s up for grabs again.


Kenwood vs KitchenAid – read our guide to find out which brand is your best bet


Get the look for less: cheap copper kitchen appliances

If you’re keen on the warm glow of the copper trend but don’t want to spend big, the good news is that there are some cheaper options available. Here’s a selection of budget alternatives:

Sainsbury’s Copper Kettle and Toaster Set

Sainsbury’s has a few of its own copper appliances to tempt you to part with your cash.

The Sainsbury’s Pyramid copper kettle (£17.50) has a traditional dome design and can hold up to 1.8 litres of water. The matching four-slice toaster (£35) has seven browning levels and a defrost function for those who prefer to keep their bread in the freezer.

Can these cheap and cheerful copper gadgets deliver speedy brews and perfect toast while upping the style factor in your kitchen? Check our reviews of the Sainsbury’s Copper Pyramid Kettle and Sainsbury’s Copper Toaster to find out.

Wilko Copper Stand Mixer

The Wilko stand mixer’s £65 price tag is an attractive alternative to the much more expensive KitchenAid and Kenwood options.

It comes with the basic dough hook, whisk and beater attachments, and there’s a handy splashguard to help prevent your tasty concoctions from spraying over your kitchen worktops or apron. It has six speed settings and a large 4.5-litre bowl.

Does a cheap stand mixer do the job, or will you be happier after spending a little more? Find out by consulting our stand mixer reviews.

Latest copper kettle and toaster reviews

We’ve been busy testing new copper kettles and toasters. Head to our kettle reviews and toaster reviews to see all the latest models and find the perfect match for you.

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Grandview has served homestyle favorites for more than 65 years – Galesburg Register

GALESBURG — Business, like many other things in life, often starts out small.

When Dawn Barlow first started working at the Grandview Restaurant, she was assigned the humble task of buttering toast on Sunday mornings. She was only 13, but she knew in her heart that one day she would be the one running the family restaurant started by her grandmother and great-aunt years ago.

Barlow was right: She now owns the 65-year-old restaurant on Grand Avenue, which continues to serve up longtime customer favorites like steakburgers, hot beef plates and breakfast skillets.

Read on as Barlow dishes on how the restaurant has changed over the years, her early memories of the Grandview, and her advice to other businesses on standing the test of time.

RM: How did the Grandview get started — it’s always been your family’s business, right?

DB: To my knowledge, Grandma and Great-Aunt Gladys were both working for Meadowgold for quite a few years. They had expressed interest to the owner that they wanted to start a restaurant. They had been saving money for years for the property and the building. It is my understanding they never took out a loan. The owner helped them in many ways by finding contacts for equipment, tables, chairs — basically anything they needed to get it running.

RM: When did you get involved in the restaurant, and how did it become your career?

DB: I was 13 years old when I started working there. I was to butter toast on Sunday mornings for my grandma. They were so busy (that customers) would be lined up outside along and around the windows. The Lord told me at 13 years old that I was to run this when I was older. Time went on and it went to my parents, Richard and Lorinda Barlow. They retired and handed it down to Duane Barlow and me. Duane has since retired.

RM: What do you enjoy about your work?

DB: The customers and knowing them for generations, from great-grandparents down to the toddlers. Today many have come and gone, but their families still patronize us, which leaves a warm spot in my heart. We have made good friends with many of the customers through the years.

RM: The Grandview has been around for more than 65 years. How has it changed and grown in that time?

DB: Yes, it has changed. It was a smaller building in the beginning. The large dining area was added on when my Uncle Leroy Markham came back from the Navy and started helping with managing the restaurant. I believe he had some input in this.

RM: What is the Grandview best known for in town — is it a certain dish, the friendly staff, the location?

DB: The steakburgers were always the first original draw, but I believe our open-faced hot beef and our breakfast skillets are also a large part of our success, along with the fact that we have had a great staff from the very beginning. Some of my grandma and great-aunt’s waitresses were friends who had stayed with them for many, many years. As the different generations took over, it seemed it has stayed the same and we have always been thankful for the great help we have had running this. Their loyalty and dedication are part of what keeps it going. For example, some of our staff have been here 14, nine, seven, six and five years.

RM: What is the most popular item on the menu? And, what is your personal favorite?

DB: I would always want to say the steakburgers because that’s what sets us apart from most any other restaurant. We do have a lot of open-faced hot beefs with real mashed potatoes. Tenderloins and skillets are good sellers. My favorites are the cheeseburgers and the Southern skillets — you just can’t go wrong!

RM: Tell us about your staff — do you have a lot of longtime employees? Are any of your family members still involved in the business?

DB: As I mentioned before, we have long-standing relationships with our employees over the many generations. Although there is a lot of turnover in the restaurant business, we have had employees that have stayed with us for 14, nine, seven, six, five years at a time. I have a daughter, Jessica, who has worked there for 21 years.

RM: What is the key to the restaurant’s success for so many years?

DB: Providing good food with the same recipes at reasonable prices, building friendships over the years with our customers, and of course a great staff.

RM: What is something a lot of people don’t know about the Grandview?

DB: In the very beginning we had a gravel lot and my great-grandfather, Clifford Lawrence, would come out every morning in his pickup truck and drag the lot with a rake-like device he had behind his truck. Also, my Uncle Leroy Markham, along with his cousin, Laverne Markham, would open a Christmas tree stand for many years off the back lot.

RM: What’s next for the Grandview — any new projects or recipes in the works?

DB: I would say we have been mostly successful by keeping it simple and trying to provide the best meals and service possible. So with that being said, changes are not something that come easy.

RM: What is your advice to other businesses on standing the test of time like the Grandview has?

DB: Work hard — sometimes you have to put in a lot of hours. Be kind and fair to your customers, and make sure the product you are selling is something you believe in.

RM: Is there anything else you’d like to add?

DB: I would just like to take the time to thank everyone throughout the generations who has been kind enough to patronize us. My Grandma Evelyn Markham and my Great-Aunt Gladys Lawrence, I believe they would be very proud that their little family restaurant they built is still serving the same families all these years later. A special thanks to my right-hand lady and friend Lori Guel for managing the restaurant for me the last several years.

Robyn Gautschy: (309) 343-7181, ext. 265; rgautschy@register-mail.com

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