Just listed in Edgewater! Townhome in fast growing West side location, between Edgewater Public Market & Sloan's Lake. Open plan design with updated stackstone woodburning fireplace, remodeled bathroom, newer laminate flooring, and convenient powder room for guests. Open Houses January 30th & 31st, 2021 @ 12-2pm (masks required w/ distance protocols), or message us for a private showing.

While most people in town considered this building a "tear-down", the new homeowners wanted to revive the property with an ambitions renovation and addition project. Two major challenges needed to be overcome on this project: the first was preserving the integrity of the original 200 year old barn; the second was designing a complementary structure that would co-exist on the site without looking like a 21st century addition. In order to achieve these goals, our team studied how farm buildings evolve on a site over time. Additions are usually constructed based on need and function. With this protocol in mind, a grain silo was designed to act as our entry tower and buffer the intersection of the two buildings. The silo acts as our focal point and allowed us to construct very simple buildings to house the balance of the owner’s program. The team paid very close attention to scale, use of materials (many of which were recycled) and developed a vocabulary of modern interior detailing that would complement the original house. Specific program requirements for the project included: large entertainment spaces, gourmet kitchen with adjacent family room, a squash court, multiple bedrooms and bathrooms, master suite, and plenty of storage space. In addition, since both adults work from home and receive clients in their offices, two offices needed to be created and it was critical to separate the work areas for the more private family spaces. The new silo, with central stair, became the element that allowed these different program needs to coexist effectively.

Running a small restaurant is a high-wire act - delicious plates on one end, razor-thin margins on the other. With food costs averaging 28-35 percent of revenue and labor at 30 percent, every dollar counts. The good news? Targeted tweaks can shave 10-20 percent off your bottom line without sacrificing quality. From smarter sourcing to streamlined waste handling, these strategies empower independents to thrive. One underrated gem: Efficient waste management via roll-off dumpster rentals, which can slash disposal fees by up to 40 percent. Let's break it down. Optimize Inventory: Waste Less, Save More Overstocked pantries are profit killers - U.S. restaurants toss $25 billion in food yearly. Audit weekly. Track sales data to forecast demand, using apps like Toast or MarketMan for real-time insights. Trim your menu to 12-15 core items, focusing on seasonal, high-margin stars like farm-fresh salads over imported proteins. Portion control is key - pre-weighed scoops cut overuse by 15 percent. Repurpose scraps creatively. Veggie peels into stocks, bread ends for croutons. Donate extras to food banks via apps like Too Good To Go, earning tax deductions up to $5,000 annually. These habits reclaim 5-10 percent of food budgets, freeing cash for upgrades. Additionally, consider using citrus rinds for infused oils or desserts, and coffee grounds for compost to support local gardens. Engaging staff in sustainability efforts also builds morale and can be highlighted in marketing materials to attract eco-conscious diners. Trim Energy and Utilities: Go Green for Greenbacks Utilities gobble 4-10 percent of expenses. Swap to LED bulbs and energy-star appliances - upfront costs pay back in 6-12 months via 20-30 percent bill drops. Install low-flow faucets and programmable thermostats; during off-hours, dial down to 55°F to save $200/month on HVAC. Use induction cooktops for precise heat, reducing gas by 15 percent. Train staff on "last out" protocols - unplugging idle equipment. Solar panels? For rooftops under 1,000 sq ft, incentives cover 30 percent installation, yielding ROI in 5 years.  Master Waste Management: Dumpsters as Cost Commanders Trash isn't just garbage - it's a budget black hole, with disposal eating 2-5 percent of revenues. Small spots generate 1-2 tons monthly from food scraps, packaging, and grease. Ditch overflowing bins and irregular hauls for roll-off dumpster rentals. A 10-15 yard unit centralizes waste, handling bulk like fryer oil drums or produce crates without daily pickups. Efficiency Over Headcount Labor's your biggest line item - cross-train staff for multi-roles, like servers prepping during lulls, trimming overtime 10-15 percent. Shift scheduling software optimizes based on reservations, avoiding idle payroll. Negotiate bulk buys with local suppliers for 5-10 percent discounts; loyalty programs from Sysco yield free deliveries. Go digital - QR menus cut printing costs, speed table turnover, and allow menu updates in real time without waste. Loyalty apps boost repeat visits without increasing your advertising budget, making it easier to track customer preferences and send targeted promotions. Consider bundling purchases with other area restaurants to unlock deeper discounts and leverage supplier relationships for exclusive seasonal specials. These strategies can reduce overhead, improve customer retention, and keep operations flexible as trends shift.