What outdated beliefs are keeping you from accomplishing what you want to make happen? Bruce Turkel dives into self-referencing criteria that could be holding you or your business back.
Four blind Indian Fakirs are wandering down a path through the jungle when they bump into something blocking their way.
You know the old story:
The first Fakir grabs hold of what he thinks is a tree trunk. “We have wandered off the path into the forest,” he said. “We are being blocked by too many trees.”
The second feels across the rough, curved surface blocking his way. “No, no,” he disagreed. “There are giant boulders in our way.”
The third grabs hold of the thick, rope-like thing in his way. “No, you fools. We're being blocked by giant vines.”
And the fourth grabs what he thinks is an enormous leaf. “I don’t feel any vines, but there’s a big leaf in my way.”
As you already know, none of the Fakirs were correct. The reason they couldn’t continue down the road was that they were being blocked by an enormous elephant. The elephant’s legs were the tree trunks, his body was the boulder, his trunk was the vine, and his ear was the leaf.
Not only did each of the Fakirs have a different experience, but they were all wrong.
A few blocks from my house is a restaurant run by two local chefs. My wife and I had gone there for a special event where a group of us took a cooking class and learned and ate in the kitchen. Since that time, we’ve thought about the restaurant as a place to go for special events. We never think of it as a place to grab a quick dinner on a weeknight.
I was talking to a good friend of mine who told me he and his wife go to the same restaurant all the time. They often meet there after work, sit at the bar, and have a casual dinner when neither of them feels like cooking. Ed and Daniella have never thought to go to that restaurant for a birthday or anniversary. Gloria and I have never considered eating there during the week. Same place. Very different understanding. My client Paul just got back from an enviable tour through France. One of his favorite spots was the Champagne region. When he was there, he tasted his way through all his favorite vintages. At one of the wineries, the tour guide asked Paul when he drinks champagne. “Special occasions,” Paul answered.
“And what do you eat with along the champagne?” the guide continued.
“Strawberries, of course” Paul responded.
“Next time you’re having spicy food -- Cajun, perhaps, or Thai -- wash it down with champagne instead of beer. The heat and the effervescence balance each other out. You’ll love it.”
These situations are all examples of the same thing -- our dependence on self-referencing criteria.
That is, the way we use what we know, what we’re experiencing, and what we’re comfortable with to determine how we see the world.
But as these examples also show, our dependence on our understanding of things doesn’t push us to discovery or innovation.
Believing “the world is flat” kept European sea powers from finding the New World until someone challenged that assertion.
Believing the sun revolved around the earth was so entrenched in 16th century Europe that Galileo was nearly burned at the stake for the apostasy of suggesting the opposite was true.
Believing that no one would buy an electric car kept mainstream manufacturers from pursuing that technology. Today, Tesla has a larger market value than General Motors.
Perhaps it’s time you removed the “self” from the self-referencing criteria that defines your life and your brand.
A few years ago, I wrote a book titled "BrainDarts". Because of the meaningful text and beautiful pictures, I thought it would sell itself. What I discovered was that no one was interested in my book because they didn’t know why it mattered to them.
When I wrote my next book, I asked two friends who were very successful authors how I could write a best-seller. The first said, “write a better book” even though he hadn’t bothered to read the book I was talking about.
The second friend gave me much better advice. He told me to keep in mind that “it’s called the ‘bestseller’s list, not the “best writer’s” list.”
What outdated self-referencing criteria is holding you back?
What outdated beliefs are keeping you from accomplishing what you want to make happen?
What’s blocking your way? An elephant or a boulder? A special event restaurant or a nice place for a quick meal? Strawberries or spicy nam pla prik?
Who Is Bruce Turkel?
Bruce Turkel. Useful, Valuable, Enjoyable.
Whether creating brands, books, or explaining brand strategy on national TV, Bruce’s energetic creativity makes brands more valuable. He’s created campaigns for AMEX, Miami, Discovery, Hasbro, Bacardi, and more.
Simply put, Bruce is a brand builder, keynote speaker, TV personality, and author. Bruce appears regularly on Fox, MSNBC, CNN, and CCTV. He’s been in Fast Company, The New York Times, and Forbes and has authored five books on branding and creativity.
CAVA is all about healthy eating
CAVA, a fast casual Mediterranean eatery has oened at the Bergen Town Center in Paramus.
The restaurant, open seven days a week, serves customizable meals where diners pick and choose their own base (i.e. salad, pita, grains, etc.), then add dips protein, toppings and dressing.This is the second New Jersey location for the chain; it is also in Jersey City.. Go towww.cava.com/ for more details or to their Paramus Facebook page HERE
Explore Edgewater Dream Homes
For such a small state, New Jersey is packed with towns — 565, to be exact. And many of those towns, townships, boroughs and cities have multiple sections with their own schools, post offices and highway exit signs. So it’s no surprise some of those names happen to be quirky, and tough to pronounce. These are among the trickiest. They are the names that seem to get mispronounced most often by out-of-towners, public officials and even among staffers in our newsrooms all around the state — many of whom were born and raised in New Jersey. Some even in and around the places on this list.
Avon-by-the-Sea (Monmouth County)
The locals immediately know beach-goers are from out of town when they say AYE-von, like the Avon ladies who would sell beauty products door to door. Borough officials say the correct pronunciation of the A is the softer version, just like apple or avid. (AH-von)
Bellmawr (Camden County)
Does it sound like Belmar, the beachfront town in Monmouth County? Or is the correct way to say this place BELL-more? The locals say BELL-mar, just like the Shore town.
Bernards Township & Bernardsville (Somerset County)
Outsiders frequently say ber-NARDS, with the emphasis on the last syllable. But the correct pronunciation is BERN-ards, with the emphasis on the first syllable. Same goes with the neighboring borough of Bernardsville. (It should be pronounced BERN-ards-vil.)
Bogota (Bergen County)
Is it BO-ga-tah, like the capital of Colombia? Nope. It’s actually pronounced buh-GO-ta.
Bonhamtown (Middlesex County)
Drivers getting off on Exit 10 of the New Jersey Turnpike might butcher the pronunciation of this section of Edison, but the correct way to say it is BON-um-town.
Closter (Bergen County)
There’s been some debate over whether this small borough is pronounced CLOSS-ter, with a soft O, CLOSE-ter, with a long O (rhyming with glows or Lowe’s), or CLOOS-ter, which rhymes with rooster. Which one is correct? The locals say it’s CLOSE-ter, rhyming with glows and Lowe’s.
Forked River (Ocean County)
In this section of Lacey Township, is the first word pronounced “forkt” with one syllable? Or FOR-ked with two syllables? Our experts in Ocean County say it’s FOR-ked, or FOR-kid.
Gloucester (Camden & Gloucester counties)
Outsiders often pronounce this township, city and county GLOWE-ster, rhyming with cow and wow. And some really butcher it by saying GLOWE-chester. The correct pronunciation is GLAW-ster, rhyming with law and mall.
Greenwich Township (Cumberland, Gloucester & Warren)
Three counties in New Jersey share this town name, and all three do NOT pronounce this GREN-itch, the way the people of New York City pronounce Greenwich Village. In New Jersey, the locals pronounce it GREEN-witch.
Guttenberg (Hudson County)
If you say GOOT-en-burg, you are wrong. The correct way to say this town name is GUT-en-burg.
Haledon (Passaic County)
Out-of-towners might say HAIL-e-dun, with three syllables, but the correct pronunciation of this town is HAIL-dun (or HAIL-din), with two syllables.
Haworth (Bergen County)
Out-of-towners often call this town HAY-worth, but Mayor John W. Smart and other locals say it’s pronounced HAW-worth, after the town’s namesake city in England.
Iselin (Middlesex County)
Some outsiders think it’s ICE-lin, but this section of Woodbridge Township is actually pronounced IZ-lin, with the “iz” sounding like “is.”
Kearny (Hudson County)
Out-of-towners tend to say KEER-knee, but the correct pronunciation is CAR-knee.
Keasbey (Middlesex County)
Even some locals pronounce this section of Woodbridge differently. Some say KAYS-bee, and some say KEYS-bee. The correct pronunciation, at least the one being used in modern times, is KAYS-bee, according to the Historical Association of Woodbridge Township. By the way, down in South Jersey, there’s a Keasbey Street and a Keasbey’s Creek in Salem City, and the locals pronounce both KAYS-bee.
Kinnelon (Morris County)
Nope, it’s not ki-NEL-on. It’s actually pronounced KIN-a-lon.
Manalapan (Monmouth County)
To some newcomers, it might look like MAN-a-LAP-in. But the correct way to say this township’s name is ma-NAL-a-pin.
Mantoloking (Ocean County)
This one may look tougher than it really is, but it’s pronounced MAN-ta-LO-king.
Maurice River Township (Cumberland County)
People up in North Jersey often say the first word of this town name like the male name, mor-EECE. But the folks down in South Jersey know better. It’s actually pronounced MOR-iss, like the Morris in Morris County or Morris Township. Same rule for the Mauricetown section of Commercial Township in Cumberland County. It’s pronounced just like Morristown.
Moonachie (Bergen County)
People unfamiliar with this small blue-collar borough near MetLife Stadium sometimes say MOO-nah-chee, and legendary New York City Mayor Ed Koch once drew heat for calling it moo-NAH-chee. Some local officials say the correct pronunciation is moo-NAH-key, but others say it’s MOO-nah-key.
“It’s moo-NAH-key,” said Moonachie Police Chief Richard Behrens. “I grew up in the town. That’s the way it’s said in town.”
However, former Mayor Fred Dressel, who served as Moonachie’s chief executive for 26 years, said residents are split between the two pronunciations. “Even amongst us in town, some people say MOO-nah-key and some say moo-NAH-key.” Dressel prefers MOO-nah-key.
“As long as you don’t say CHEE,” he said with a laugh, “you can get away with it.”
Passaic (Passaic County)
Although lots of Jerseyans pronounce this city and county pa-SAY-ik, with three syllables, the locals say it’s really pronounced with two syllables: pa-SAYK.
Pequannock (Morris County)
Drivers from out of town might say PEE-quan-KNOCK, but the correct way to say this township is pa-QUAN-nick.
Secaucus (Hudson County)
Contrary to popular belief, it’s NOT pronounced see-KAW-kus. Mayor Michael Gonnelli, who has lived in this Hudson County town since he was 3 years old, insists the emphasis is on the first syllable. “It’s SEE-kaw-kis,” the mayor said in a recent phone interview.
But he acknowleged many outsiders often pronounce it wrong. “People make all kinds of mistakes with this town. I don’t know why.“
By the way, the mayor’s name is pronounced ga-NELL-ee, with the emphasis on the second syllable.
Wanaque (Passaic County)
Some locals say this town is pronounced WAHN-a-cue, and others say it’s WAHN-a-key. The first one is correct.
Wantage (Sussex County)
The locals call it WHAN-tij. But out-of-towners often say WHAN-toj, almost like wonton soup
Bluemercury, a rapidly expanding beauty store and spa, will be opening in Closter Plaza on Friday.
The Closter location is among 40 that Bluemercury will be opening in 2017, and marks the store's 120th location.
The store carries notable brands including Acqua Di Parma, RMS, La Mer, Hourglass, Living Proof and Skinceuticals and more.
It will also house products from Bluemercury’s proprietary brands, M-61 skincare and Lune + Aster.
Bergen County has become quite the craft beer bar scene, stepping up its suds game and offering residents a host of “hoppy” options. We asked for the best in the county; you gave us your picks. Now, five finalists are competing in our “DVlicious Best Craft Beer Bar in Bergen County” contest
Raise your glass and drink in the following; then click on your favorite. You can vote multiple times, albeit once per day.
The winner will receive a framed DVlicious certificate as well as the pride in knowing it has raised the bar in Bergen
The Office Beer Bar & Grill, Ridgewood
Number of Craft Beers: 21 on tap, 29 bottled, three in cans.
Why It’s Liquid Gold: True to the Garden State, this local family-owned chain features a solid rotation of craft brews such as 902 Path Pale Ale True Hoboken, Brix City Just Another Double IPA, made in Little Ferry, and Kane Cloud Cover, out of Ocean Township.
This being sports season (when isn't??), there are also tons of TVs. Beer flights are $8. They also have specials for football season, including $3 and $5 drafts and $4 and $6 appetizers. Among the items to nosh on: ginger teriyaki wings, soft pretzels big enough to share, beer-battered pickles, pizza and burgers or fancier fare such as blackened tuna and grilled salmon. .
Cheers to Beers: 32 Chestnut St. (201) 652-1070,www.office-beerbar.com/
Clean eating is a lifestyle that can help maintain a healthy physique and mind. Beginning in March, Valley’s Center for Integrative Medicine will begin hosting two series of classes on cooking and eating “clean.”
The classes will be taught by internationally trained chef and New Jersey resident Carrie Weiss and will take place in a brand-new teaching kitchen at the Center, which is located at 1200 E. Ridgewood Ave. West Wing, 3rd. Floor in Ridgewood.
Eating “clean” fuels the body with high-quality foods such as fruits, raw and cooked vegetables, sustainable fish, lean grass-fed and organic animal proteins, healthy fats, nuts and seeds and certain complex carbohydrates. Additionally, eating healthy foods can help the body to function properly and increase immune system performance.
In the Deliciously Clean Gourmet Cooking Series, Carrie will teach participants to make 4-6 different recipes during each class. All of the recipes, which are designed to fit into busy schedules and help to establish nutritious eating habits, will be created with the freshest, organic, sustainable, and wholesome ingredients possible. The recipes will also be provided to participants to take home with them after each class. Examples of the dishes participants will learn to prepare include crispy French roast chicken and vegan soups and lasagna. The Deliciously Clean Gourmet Cooking Series will take place on Tuesdays from March 8 to April 12 from 10:15 a.m. to 1:00 p.m.
The Zen and the Art of Healthy Entertaining Cooking Series will incorporate the same principals as the Deliciously Clean Gourmet course, but will focus on food presentation and the art of entertaining. Participants will learn how to create hors d’oeuvres and cocktails, as well as how to set up an inviting buffet filled with delicious and appetizing food. There will be an opportunity to taste everything that is prepared during the class. Carrie will also teach participants a simple meditation to help them to relax before cooking and prior to the guests’ arrival. The Zen and the
Art of Healthy Entertaining Cooking Series will take place on Thursdays from March 10 to April 14 from 10:15 a.m. to 1:00 p.m.
Classes are limited to 20 people and must be paid for by at least a day before the class. The fee for each six-class series is $600 or $110 per individual class. To register or for more information, call Ellen Mangano at 201-389-0075
Name a place to eat in Ridgewood where there are 83 gluten-free foods available daily.
That would be The Sensible Fork .
For the past year, Owner George Hauck has been drawing health-conscious diners to his Oak Street restaurant.
They come back for breakfast, lunch and dinner.
Why? Because Hauck has gotten them over their big hurdle: assuming healthful food tastes bad.
Sure, there’s regular fare, too. But why is so much gluten free?
“Gluten causes high blood sugar,” said Hauck, 49, of Colts Neck. Seven years ago, he was a Dunkin’ Donuts franchisee with a strong coffee addiction and a blood sugar level of 796. (Normal is 70 to 100 mg/dL.) “The day I was diagnosed with Type 2 Diabetes, I went to the emergency room at the hospital in Freehold,” Hauck recalled. “My sugar level was so high, the physician asked me if I walked into the hospital under my own power.” One could say that was the day The Sensible Fork was conceived.
It was the day Hauck resolved to eat – not medicate, not exercise – his way to a lower weight and healthful sugar levels. He wanted to regain his health simply with the power of his fork.
Using guidelines from his holistic doctor, Hauck started creating recipes. One of the first was zucchini pasta with marinara sauce, now on his menu at The Sensible Fork.
Over the next five years, his growing repertoire became popular with his four children, their friends and others. So much so that Hauck, 80 pounds lighter with a blood sugar level of 104, opened a restaurant for people who have a health condition … and those who don’t want one.
“My father has congestive heart failure so we cook with a minimal amount of salt, if any at all,” Hauck said. “Our entire menu is available gluten free.”
The Sensible Fork leaves nothing to chance. It roasts its own natural roast beef and turkey breasts, free of preservatives and salt. Its soups are homemade and most are dairy free.
Its salmon and tuna are always fresh and wild caught. Its gluten-free pastas are imported from Italy.
There are wraps and paninis for lunch, and a wide variety of foods for dinner.
Even desserts are allowed. If they’re tasty and healthful. One option is locally homemade ice cream sweetened with dates instead of sugar or artificial or controversial plant-based sweeteners.
“We even use dates here,” Hauck said. “We’ll take natural, organic dates and mash them and use them to sweeten some of our dishes when called for.” Hauck is easily able to run The Sensible Ford, he said. His lighter, healthier, happier self has more energy than he knows what to do with.
For The Sensible Fork menu, CLICK HERE .
Sarku Japan will soon be opening its fourth Bergen County location in Tereboro Landing.
The first store opened in Japan in 1987 and currently operates 250 restaurants including three in Paramus, Lodi and Ramsey
The restaurant industry is all Nick Gjevukaj of Norwood has ever known.
He and his brothers would tag along to help their father, Gino Gjevukaj, run a Westchester restaurant, Il Brunello in New Rochelle.
It wasn’t long before he was washing dishes and busing plates. The big change came for Gjevukaj in February 2003 when his father bought Dimora in Norwood. That's when he left his job in finance at 21 years old.
“That was a really big step for us,” he said. “My dad was like, ‘Let’s take a shot at this. If we all work together, we can turn a profit.’”
And they did. The family took over and opened several more restaurants including:
Nick went on to become the restaurant manager at Dimora, which meant longer hours and more stressful days.
But he wouldn’t have it any other way. "I like talking to people, getting to know people," Gjevukaj said. "Seeing families grow — stuff like that is just awesome." “It’s been the best thing that’s ever happened to us.” Except for when it isn't.
It was the weekend before Christmas 2013 and Dimora was hopping. People had been waiting almost one hour to be seated, and some guests were getting antsy. Even aggressive. He had a bit of a meltdown trying to seat everyone, and even offered dessert on the house to people who waited a bit longer. Still, Gjevukaj felt terrible. "I made a Facebook post about how badly I felt," he said. "I wrote that if the people waiting saw it they could take me up on free dinner." Providing diners with the best experience is all Gjevukaj wants.
A long wait can take away from that. On the other hand, he said, suppose a restaurant has a lot of open tables on a Saturday night.
"Would you really want to eat there?" he asked. "Either the place is brand new, or it's struggling."
The guests who continue to come back and support Gjevukaj and his restaurants have become more than customers. "Most of the business is repeat customers, so I've really enjoyed getting to know these people," he said. "I consider them really close to me — like family."
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The Garden State Plaza is getting a makeover — and tons of new eateries and family activities are included, NorthJersey.com reports.
Work will begin early February and is expected to wrap up within the year and is expected to wrap up in the fall, the article says.
According to NorthJersey.com, new additions include:
Jersey Shore-themed play area
Delaney Chicken is expected to open next to Shake Shack in the spring.
The Paramus mall has confirmed that it is remodeling its food court into a dining hall with an “urban bistro” atmosphere; and making other improvements New Jersey’s largest mall is preparing to begin its latest makeover, designed to give the 60-year-old shopping center a fresh look and improvements that will carry it into an increasingly digital age. Westfield Garden State Plaza confirmed Wednesday that it is remodeling its food court into a dining hall with an “urban bistro” atmosphere; adding an interactive play area; and placing state-of-the-art digital media screens and art displays throughout the Paramus mall. A new valet parking area is being planned as well, as are new entrances to the mall. The project will include upgrades to the heating, cooling and energy systems, security operations, and technology, including improved WiFi, beacon and communication technology. Sections of the roof will be replaced. “This revitalization will allow us to be on the forefront of creating truly unique and memorable shopping experiences for our customers,” said Bryan Gaus, senior general manager of the Plaza. ““This revitalization will allow us to be on the forefront of creating truly unique and memorable shopping experiences for our customers."” Bryan Gaus, senior general manager, Westfield Garden State PlazaWork on the makeover for the 2.1-million-square-foot mall is scheduled to begin in early February, with completion expected before the end of the year. The new dining hall is slated to open in October. Mall officials did not disclose what the project would cost. Constant reinventionThe mall, which opened in May 1957, is the second-oldest in North Jersey and six months younger than its next-door neighbor, The Outlets at Bergen Town Center. But Westfield Corp., which has owned the Plaza since the mid-1980s, is continuously reinventing the retail experience there. In 1996, the mall nearly doubled its size with a luxury addition that added Neiman Marcus and a Lord & Taylor. In 2007, it added a 16-screen movie theater and entertainment wing. In 2013, it rebuilt a parking deck to carve out space for a new “fashion district” that added upscale retailers. The Plaza is one of 16 centers that Westfield calls its “flagship” properties, and one of nine Westfield malls around the world with annual retail sales greater than $1 billion. The Plaza’s sales figures beat those of most of the other Westfield malls, and the majority of U.S. shopping centers, even though it is closed on Sundays because of Bergen County blue laws. The complex draws 20 million visitors a year. Ahead of the competitionBut the Plaza is always looking over its shoulder at competitors that could steal sales. Right now, the largest potential rival looming is the long-delayed American Dream entertainment and shopping complex in the Meadowlands. The developers of that project say it will be ready to open in late 2018, but it still faces possible setbacks. The Plaza also announced that it is adding a number of retailers this year, in addition to the previously announced Amazon Books. Others opening locations include Fabletics, the athletic-leisure brand by actress Kate Hudson; the barbecue restaurant Mighty Quinn’s BBQ; and coffee brand Nespresso. European designer Marc Cain plans to open his first U.S. store at the mall.
Food is the new fashion as dining halls meet the mall Reserved parking debuts at Garden State Plaza
Interactive gaming comes to Paramus mall High-end furniture store opens in Paramus By reinventing its food court, the Plaza is following in the path of other Westfield malls, and other shopping centers, that want to replicate the success of the dining halls at the Brookfield Place and Westfield World Trade Center malls in lower Manhattan. “Westfield is upgrading the food courts in a number of ‘A’ malls that they own,” said mall expert Paco Underhill, founder of research and consulting firm Envirosell and author of “Why We Buy.” “There are other Westfield properties in other parts of the world that have magnificent food courts that tie into local cuisine,” he said. A rendering of the new hall at Westfield Garden State Plaza (Photo: Submitted) Those food courts often have a view, he said, something not possible at the Plaza, where the food court is located on the lower level. The mall, Underhill said, may be trying to compensate for the lack of a view with art installations and digital screens.
Underhill said the addition of more valet parking “makes a lot of sense” and can be used in conjunction with the Westfield shopping app to build customer loyalty. The digital screens, he said, are a way to “take a page from the billboard industry, which is, there are ways of leveraging traffic other than just selling them stuff; it’s leveraging eyeballs.” Jersey Shore-themed play spaceThe new play area next to the remodeled food court will have a combination of digital and traditional play spaces, and will have a Jersey Shore theme, said Lisa Herrmann-Srednicki, senior director of marketing for the Plaza.
Herrmann-Srednicki said the remodeling work will take place in the evenings, after the mall is closed for the day, and be designed to have minimal impact on shoppers. The current food court will remain open during the remodeling. The entire mall will get a fresh look, with new seating, painting, and lighting, plus new exterior landscaping. New security operations systems will add what the Plaza described as “ultra-modern back-of-house access control systems,” which would monitor the non-public parts of the mall.
Underhill said Westfield and the Plaza deserve credit for constantly attempting new things. “They’re not afraid to try,” he said.
Content gathered & updated by the Bergen Review Media team.