The Washington, DC Economic Partnership, the public-private agency responsible for bringing businesses to the city, has released its latest guide to help start or grow a business in the District.
The goal of “Doing Business in Washington, D.C.” is to make the nuts and bolts of opening a business easier so owners can concentrate on their stores.
“Business people are into their businesses and this is where people want to spend their time and energy,” said Steve Moore, president and chief executive officer of the Economic Partnership. “If I’m opening a hat business, I’m thinking about hats all the time. I don’t want to be thinking about licenses and everything else.”
The guidebook covers details such as how to obtain a construction permit, write a business plan, obtain tax benefits or go after government contracts. It also outlines how to develop a nonprofit organization in the District.
The book was released last week and is available free from the partnership at 202/661-8670. A Spanish edition will be released in a few weeks.
Flatbread moves in
Sandella’s Flatbread, a restaurant chain with a menu focused on the bread of flattened dough, has started a large planned expansion in the Washington area.
Sandella’s sells flatbread covered with toppings, similar to pizza, as well as paninis, quesadillas and salads. Sandella’s flatbread is kosher and contains only 1 gram of fat — without toppings.
The West Redding, Conn., chain has three stores in the Washington area, but recently signed deals to open franchise locations throughout the Washington area.
The chain is on quite the growth spurt. It was listed as the seventh fastest-growing chain by Restaurant Business magazine. The 13-year-old company has more than 150 locations.
Most recently, franchisees Nick and Mark Horton signed a deal to open 10 stores in Northern Virginia.
New retail on horizon
Proof, the wine-centric restaurant at 775 G St. NW, is starting regular lunch service Sept. 4. But it’s letting customers in on its “mock service” for a week.
Before restaurants open to the public, they typically host a few practice days to work out the kinks with family and friends as customers. The restaurant has been open since the beginning of the summer, but hasn’t started lunch service until now. The lunch preview, which includes a 20 percent discount, will run through Friday.
Westfield Montgomery has added two new stores to its mix: the Pen Boutique and Chef Louie’s.
Pen Boutique lives up to its name, selling high-end pens and accessories. Chef Louie’s is a restaurant that serves gourmet sandwiches, hamburgers and salads.
Gold’s Gym has just signed a deal to open one of its largest gyms in a Fairfax Station space that used to house a Food Lion grocery store.
The 37,000-square-foot gym, at Ox Road and Burke Centre Parkway, will be a full-service facility with strength training and cardio equipment, as well as space for group exercise classes, personal trainers and other services.
JBG Rosenfeld Retail represented Gold’s.
Retail & Hospitality appears Mondays. Contact Jen Haberkorn at 202/636-4836 or jhaberkorn@washingtontimes.com.
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