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Story: Ingrid Sjostrand | Photos: David McNair

THERE MUST BE SOMETHING IN THE WATER – or the food – that makes Berkley restaurants flourish. For a city of only 2.6 square miles it’s unusual to have so many successful restaurants, but the local eateries continue to defy the odds.

Two restaurants in particular have thrived in Berkley: Crispelli’s and Bagger Dave’s. Both source local product for their food, focus on adapting to their customer needs and have expanded to multiple locations due to their success in Berkley.

CRISPELLI’S

CRISPELLI’S, LOCATED AT 28939 WOODWARD AVE, has felt the support of city residents from the minute they opened their doors. Director of Operations Ron Nussbaum shares the story of their opening in February 2012.

“We had paper up in all the windows, we took it down at 4:30 P.M., and by 5:15 P.M. we had a wait – all we did was take the paper off,” he says. “We’re thinking ‘if someone comes in we can practice,’ but it turned into chaos within minutes. We thought no one would notice, but the first couple tables came in and started calling friends, telling them we were open.”

The fast-casual restaurant is best known for its gourmet pizza, but they also specialize in Italian classics and fresh-made artisanal bread. The style of “fast-casual” is somewhat unique to the area, allowing guests to order and watch their pizza made in front of them.

THE FAST-CASUAL PART REALLY SET US APART. And the speed – we still try to get food out in five minutes,” Nussbaum says. “When you order, by the time you’re done paying your pizza is almost ready. It’s good food, made from scratch in under five minutes.”

Due to the continued success of the Berkley location, the Crispelli’s brand has grown into a bakery in Royal Oak, restaurants in West Bloomfield and Troy, a food truck that made its first appearance at Berkley Street Art Fest this past summer and a new location in Clarkston, set to open in October 2020. All of this expansion hasn’t slowed the Berkley location one bit.

“This store continues to grow and it’s the most amazing thing I’ve ever seen,” Nussbaum says. “Restaurants don’t grow for seven or eight years straight; it just isn’t normal. Every day I find someone that says they have never been here before.”

(248) 591-3300 | 28939 Woodward Ave, Berkley Sun 11a-9p | Mon-Thur 11a-10p | Fri-Sat 11a-11p

BAGGER DAVE’S

ORIGINALLY STARTED AS A FRANCHISEE OF BUFFALO WILD WINGS IN 2008, Bagger Dave’s Burger Tavern has matured into a restaurant truly focused on customer satisfaction. From where they source their food to the daily specials and discounts, Regional Managing Partner Aaron Van Kuren says it’s evolved into a much different experience.

“Three to four years ago we stabilized the menu, did some different things with our main items, expanded shareables, signature burgers and craft cocktails, and have gotten really good feedback,” he says. “Our mission statement is ‘Making regulars,’ and it’s really all about making every guest feel welcome.”

Located at 2972 Coolidge Hwy, one of the main ways Bagger Dave’s works to keep patrons coming back are their menu specials. On top of monthly specials like “buy-one-get-one burgers” and “two for $10 appetizers,” there are also everyday deals throughout the week. Matt Blankenship, owner/operator of the Berkley location, details some below.

“We have daily specials, like our $6.95 Great American cheeseburger Tuesday, and kids meals are half off on Wednesdays and Sundays,” Blankenship says. “Thursdays are all-day happy hour – we have a really aggressively-priced happy- hour menu. We have something pretty much every day.”

EVEN WITH DAILY DISCOUNTED PRICES, Bagger Dave’s doesn’t skimp on quality. Their ingredients are locally-sourced and fresh, including turkey burgers brought in from Grand Rapids.

“We don’t have walk-in freezers. We prep every day, we make our own sauces, we have local craft sodas, local draft beer,” Blankenship says. “I think that’s what separates us. We’re more local and in tune. We want to be the neighborhood go-to restaurant.”

“Eighty to 85 percent of the menu we get is from Michigan or the Midwest. We want to support the community by not only buying the products in the area but being one of those places that people want to go to get something fresh,” Van Kuren adds.

Bagger Dave’s has grown to include eight restaurants across the Midwest with five locations in Michigan, two in Ohio and one in Indiana. Although they’ve grown, they haven’t forgotten where they came from and appreciate the Berkley community, even offering discounts to local businesses.

“It’s a very tight-knit community. We’re just a small piece of the pie here and we enjoy taking part in it,” Van Kuren says. “It’s a very diverse area. We love each and every person that comes in.”

(248) 543-3283 | 2972 Coolidge Hwy, Berkley Sun-Tues 11a-10p | Wed-Thu 11a-11p | Fri-Sat 11a-12p

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By Lisa Howard

WHEN SISTERS KATIE KUTSCHER AND CHRISTINE GROSS OPENED BERKLEY COMMON in 2017, one of the things they wanted to do was to create a common space for the community.

As Katie points out, “It’s part of our name.” They wanted a place where people could bring their kids and families, a place with healthy bar food options that women and men would enjoy equally.

Their combined efforts resulted in a community-minded restaurant that serves American food with a global twist. (They offer plenty of vegan and gluten-free dishes, too.) Case in point: Their most popular item is the Korean Cauliflower Wings with house-made kimchi and BBQ sauce. “We really focus on fresh ingredients and a scratch kitchen,” says Katie. “We have zero food storage space, so the ingredients arrive every day.”

Christine adds that the same holds true for their cocktails – they’re created with ingredients like hand- made bitters and freshly-pressed ginger. And, just like the food menu, the cocktail menu is rotated seasonally, with new menus in fall and spring. Along with cocktails, Berkley Common also has 22 beers on tap (all from Michigan!) and includes two nitro taps in the mix.

THE RESTAURANT BUSINESS IS NOT FOR THE FAINT OF HEART, but the sisters have a synergy that makes them a great team. Christine, a CPA, does “the nerdy stuff” while Katie manages the staff and plans the menus. That said, she points out that the specials they run give their chefs a lot of creative freedom. “Anybody here who walks through the door has maximum creative development potential, because they’re adding to what we do,” she says. “If their idea is successful, we’re thrilled! It’s a collaborative business, and we’re always looking for good people to grow with us.” The sisters are also happy to say that 80 percent of their employees are from Berkley.

One of their ideas from the beginning has naturally unfolded into a key aspect of their business: Creating an event space where they can host everything from bridal showers to networking events to class reunions. They’ve even had musical groups rehearse in the second-story space.

They hold fundraising events, too, like the guest bartender series where the group picks the charity they want to support and Berkley Common gives part of the proceeds and all of the tips to that charity. A recent fundraising event for Cure JM (juvenile myositis) raised $1,200; on October 25 they’ll be hosting a guest bartender fundraiser for breast cancer.

During their peak season, they’ve had as many as 25 events in a single month in the upper space. Katie thinks that’s because the demand served the space. “There aren’t that many venues in this immediate area that will take a party of 40 or 50,” she says. “We have done private dinners for groups of 20 people and can fit up to 80. It’s a very versatile space.”

BEFORE THE SISTERS OPENED BERKLEY COMMONS, Katie had been running two beverage establishments in NYC, but she decided to move back to Metro-Detroit and open her own restaurant. It took a while to find the right location, renovate the building (the tin ceiling is still there, though!), and then get it staffed and open.
“My favorite part about all of this has been seeing our business and building change as Berkley has changed,” Katie says. Chris agrees. “Seeing how so many motivated, smart, and fun business owners and residents are committed to growing the city is great,” she chimes in. “It’s really fun to be part of everything.”

3087 12 Mile Rd.
Berkeley MI 48072
248.67.0795

Mon- Closed
Tues – Friday – 4pm – Close
Sat & Sun – 11am – Close

facebook.com/berkeleycommon

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By Sara E. Teller

WHEN 36-YEAR-OLD PETRO DRAKOPOULOS DECIDED TO OPEN REPUBLICA in Downtown Berkley in 2013, he already had years of experience in the restaurant industry under his belt.

“My wife’s family owned Mitch’s in the Keego Harbor area. They opened in 1949. I also had 21 years of restaurant experience myself,” he explained. “I helped open Texas de Brazil in Detroit.”

Drakopoulos knew he wanted to start his own restaurant, and the spot in Berkley was ideal. “A lot of people asked if it would be like Mitch’s, but the nostalgia tied to a restaurant can be more important than the restaurant itself. And nowadays people are looking to be more health-conscious,” he explained, adding that Mitch’s was known for large portions of comfort food. “I wanted to start a healthy dining place with vegan and gluten-free options.”

Drakopoulos, who’s originally from the Chicago area, said Berkley reminded him of the Northwest Chicago suburbs where he grew up – a small- town feel with conveniences close by. He said, “I wanted to open a gastropub, which has a completely different meaning here than it does in Chicago or New York. The concept would be cool and unique, and the meals would consist of fresh ingredients but be approachable at the same
time.”

WHEN COMING UP WITH REPUBLICA’S MENU the family decided to infuse just a few favorites from Mitch’s to keep its memory alive, including its legendary ribs and family pasta. Drakopoulos’ mother-in-law is also a dietician and helped put together the one-of-a-kind “from- scratch kitchen” with “fresh ingredients,” he said,
saying, “She puts arugula and antioxidants in everything. After eating here, people can really understand the difference between a freshly- cooked meal and a freezer-to-fryer meal.”

The restaurant’s menu consists of small plates, burgers and sandwiches, soups, salads, entrees (even for the kids) and everything in between with options that meet a variety of dietary needs. Gluten-free and vegan dishes are highlighted along with organic bites and a note that all of Republica’s salad dressings are “made in-house and free of refined sugar and artificial ingredients.”

“Our bartender has also come up with drinks that are gluten-free and have less sugar,” Drakopoulos said, adding that Republica offers space for special events as well as off-site catering and party planning.

He credits the restaurant’s successful six-year run – and counting – largely to Berkley’s supportive community, explaining, “Berkley has a great school system and people just want to be here. I really love the sense of community. It’s often said, ‘it takes a village’ and Berkley is that village. I also have some regulars that come once a week from Grosse Pointe, so people come from all over. But Berkley and Huntington Woods have been especially supportive. The Chamber of Commerce holds meeting here, as do other organizations.”

FOR DRAKOPOULOS, BEING A RESTAURANT ENTREPRENEUR is a part of a long-standing family tradition. He believes Republica represents this, explaining, “We’re a family-run establishment. There’s always an ownership presence – whether patrons want to talk to my mother-in-law or watch me buzzing around, dropping plates.”

He also owns Brujo Tacos and Tappas, part of the restaurant collective and beer hall inside the Detroit Shipping Company, which is a high-traffic eatery especially on the weekends with thousands stopping by. He is an active participant in the Berkley community and enjoys entering its Soup & Chili Cook-off.

Republica is located at 1999 Coolidge Hwy and is open for lunch and dinner, 12:00 P.M. to 9:00 P.M. Monday through Thursday, Fridays and Saturdays 12:00 P.M. to 10:00 P.M., and Sundays 12:00 P.M. to 8:00 P.M. Carry out is offered online through GrubHub. For more information, call 248.268.3175.

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By Sara E. Teller

COCO FAIRFIELD’S IS A BREAKFAST-AND-LUNCH DINER with classic eats like Belgian waffles, pancakes, omelettes, and fresh soup, sandwiches, and salads. They not only offer traditional favorites, just about everything on the menu can be made gluten-free.

Nicole Miller, who owns the restaurant along with her husband, Marty, said, “It had long been Marty’s dream to have a little local sandwich restaurant, and together we opened Coco Fairfield’s in August 2013. When the recession hit and displaced him from his auto- motive maintenance career, it was the start of the dream becoming a reality. We decided to take the plunge.”

In their search for a “cute little downtown area,” Miller said they just knew Berkley was the spot. “Marty likes to say that Berkley chose us. It just reached out and pulled us in!” she said. “We couldn’t wait to open and be a part of this great little community.”

Coco’s food is always top-notch and made to order, and the owners source many items from other Michigan-based companies.

“We don’t have deep fryers or microwave ovens,” explained Miller. “Everything is made to order and cooked fresh. We buy our maple syrup from Doodle’s Sugarbush located in Blanchard MI. We serve Zingerman’s coffee locally roasted in Ann Arbor. Our meats are nitrate- free, and we use organic mixed greens in our salads.”

A BERKLEY FAVORITE FOR THE PAST SIX YEARS, the restaurant has many regulars as well as those looking for a destina- tion spot while passing through. Miller said, “We love our customers and clearly would not be what we are without them! We have a lot of regulars, mostly from Berkley and the surrounding areas, but also a good amount from further out like Bloomfield and Farmington. We’ve even heard we have a following from the Grand Rapids area. Seems some people came in to eat while they were in town…now if people are coming to the Metro Detroit area, they come to eat at Coco’s.”

Part of creating such a warm and welcoming atmosphere means the staff treats every customer like family and the menu and vibe are all consistent with a community feel.

“Serving great food is only one part,” Miller explained. “We have the atmosphere and community that set us apart. And the community is the most fulfilling part of being a restaurant owner.”

Coco Fairfield’s is an active member of the Berkley Area Chamber of Commerce and helps to sponsor the Berkley Street Art Fest. The restaurant also regularly supports Berkley schools and many student teams through fundraisers and other events, as well as the Huntington Woods Men’s Club annual auction and Women’s League annual home tour. Miller is currently the Chamber president (through the end of 2020) and spends her time volunteering at local activities around town like the Art Bash, Pub Crawl and the Irish
Festival.

“Our staff loves helping people and and supporting the community as it grows and evolves with the ever-changing businesses.”

COCO’S WILL SOON BE EXPANDING to a new, larger building off of 12 Mile. The added space will accommodate its growing customer base and allow the restaurant to offer patio seating in the back.

“We should get approval of our plans any time now and able to start the renovation,” Miller said. “It’s going to be great! We hope to be complete by fourth quarter 2019.”

Coco Fairfield’s is open from 7:00 A.M. to 3:00 P.M., Tuesday through Sunday. It is closed on Mondays. For more information, call 248-399- COCO (2626) during normal business hours. A menu can be found online at www.cocofairfields.com/menu

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By Ingrid Sjostrand

SOUL FOOD HAS GROWN TO BE A FOUNDATION IN AFRICAN-AMERICAN COOKING and a staple of Southern meals. After moving to Michigan, George and Martha Clay saw a need – especially when friends urged Martha to cook for them – so they opened carryout-only Motor City Soul Food in March of 2001 on 7 Mile Rd. in Detroit.

 “My wife is a native of Mississippi and I was born in Alabama. Soul food was our everyday way of living. It is what we were raised on and what we prepared every day,” George Clay says. “Soul food has a generational, multi- cultural bond – it transcends age, ethnicity, race, socio- economic background, education, gender and time.”

 The couple had years of experience as entrepreneurs, running businesses ranging from custom casual clothing and real estate to an ice-cream shop and it was quickly obvious that Motor City Soul Food was going to be anoth- er successful venture. Everyone from Andrew Zimmern of the Travel Channel – who featured the restaurant on his show Bizarre Foods America in 2012 – to comedian DL Hughley have raved about Motor City Soul Food.

 “We were voted #1 fried chicken by Thrillist magazine earlier this year,” Clay says. “We were the only restaurant that represented the great state of Michigan on this list.”

 After more than ten years of success in Detroit and help running the business from their son Scott, Motor City Soul Food expanded in 2013 to a second location in Oak Park, located at 24790 Greenfield Rd. It is also cafeteria- style ordering and carryout-only.

 “One of the biggest reasons we chose Oak Park is because of the great location. We are near the I-696 freeway which brings customers from Eastside Detroit and Detroit suburbs as well as customers that live further west.” Clay says. “One of our favorite things about Oak Park are the diverse customers we encounter. We serve people from all walks of life and are inclusive of everyone.”

 On top of their nationwide-famous chicken wings, dinner options include turkey wings and pork chops. But the real soul food experience – and the items you aren’t going to find anywhere else – are in the food like Neck Bone, Ham Hocks and Ox tail. You couldn’t call Motor City a soul food restaurant without the side item choices of tender collard greens, okra, sweet black-eyed peas, candied yams and macaroni and cheese – which has a crisp, golden top coat and seasoned kick of paprika. Of course each dinner comes with a cornbread muffin too.

 “Our menu is literally anything that you could want for any holiday, any social event, when you need comforting or just want something delicious and homemade,” Clay says. “Soul food is a comfort, down home, good tast- ing meal – it includes a deliciously-seasoned meat and always includes a starch. Often, my wife will prepare items that aren’t on the menu because she has a taste for it. My wife is an awesome cook!”

 Other menu options include fish, like their crunchy, cornmeal-coated catfish, and hot sandwiches, including a meatloaf one. It may be hard to fathom eating more after such hearty dinners, but the dessert is worth it. In addition to banana pudding, Motor City Soul Food makes sweet potato pie, peach cobbler and 7-Up pound cake, a moist, delicious treat that brings back memories of childhood.

 Both locations are open seven days a week from 11:00 A.M. to 7:00 P.M. and offer in-store and off- site catering available through their website, www.officialmotorcitysoulfood.com.

 “Our customers should expect to be served a quality-made product prepared fresh daily and served hot for their enjoyment,” Clay says. “We are a family owned-and-operated restaurant. We do our best to provide quality products and service to our custom- ers because we are all family.”

 

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By Ingrid Sjostrand

CREATING CONNECTIONS AND BUILDING RELATIONSHIPS ARE SOME OF THE BEST WAYS to grow your company, but it can be difficult to meet other business owners and generate new sales.

That’s where TradeFirst comes in.

Fred Detwiler, president and CEO of the company, explains, “We are a trading or barter company; we act as a marketing agent to help companies buy and sell their products and services based on the reality that companies can sell tomorrow but you can’t sell yesterday.”

Barter companies allow members to exchange their services with other companies without the use of cash and to reach business owners they might not typically meet. But how does that play out in the real world? Detwiler provides a recent example, of which he has many.

 WE HAD A LEAK IN OUR ROOF AND THE ROOFER CAME OUT AND SAID, ‘Fred, we’ve had a million dollars’ worth of trade from you guys in the last number of years, which is good, but the best part of it is I’ve gotten three million dollars of cash because of that’,” he says. “’I would do a roof for one of your trade companies and right next door is a tool-and- die shop who isn’t a trade member because they don’t have anything to trade but they have the same roof as their neighbor so they hire me. I’ve gotten three-to-one cash to trade just from trade and that’s business growth.”

TradeFirst has over 5,000 members and office locations in Toledo, Ohio, Fort Lauderdale, Fla. and their Oak Park headquarters at 23200 Coolidge Hwy.

“You join TradeFirst and get instant access to clients and business owners,” Detwiler says. “The business owners will give good referrals, you’ll have access to all those people and you’re getting income you wouldn’t have had before. You redeploy that cash more efficiently and you’re creating referrals.”

TradeFirst was founded in 1978 under the name Michigan Trade Exchange after Detwiler saw how he could expand upon the one-on-one trading he used working in radio advertising. The station often made deals with restaurants exchanging radio ads for meal credits to use with sales clients.

“I knew the benefits of one-on-one trade but it was limited because after a while the restaurant said, ‘I like radio time but I also need my menus printed, my grease traps cleaned and the roof repaired’,” Detwiler says. “When I was introduced to the ‘round-robin’ concept – where company A can buy from company B and B from C and so on – a light bulb went on. I was 27 when I left the radio business and started this trading company; we subsequently signed up a lot of radio stations because it was a natural, and now we have thousands and thousands of companies as clients.”

AS TRADEFIRST CONTINUED GROWING in the early 1980s, Oak Park was a natural fit for their headquarters. Detwiler’s family even has a historical connection to the city: his great uncle Harold Tanner founded the WLDM radio station and built its radio tower in Oak Park in 1948.

“When looking at the whole metropolitan area we found that Oak Park was at the center of it all. We have account people that service from Ann Arbor to Mount Clemens to Downriver to Grosse Pointe to Detroit to Rochester and we are about a half-hour from everywhere,” he says. “We liked the area and were looking to buy a building because we were expanding, and this made sense.”

For more than 40 years, TradeFirst has grown their network of businesses, but has seen the challenges of an ever-changing landscape.

“It is particularly tough in the current environment. Not only do you have all the struggles of running a business – regulations, taxes and all the other stuff – you’re also fighting against the big box stores and chains and the Internet which is taking a lot of business away from local customers,” Detwiler says.

HE ATTRIBUTES THE CONTINUED AND GROWING SUCCESS OF TRADEFIRST to the employees they’ve hired; some of which have been with the company for close to 40 years.

 “You look at restaurants, they all serve food but the successful ones have a better chef and I think we have a better chef; we put together the right combination of customer service and people,” Detwiler says. “We’ve always had our own technology platform and developed our own software, which has been instrumental in tracking and marketing, and I think we have a commitment to helping our clients try to maximize what they get out of trade.”

The loyalty of businesses using TradeFirst is even more proof of their success.

“We have a powerful network of businesses and probably the most fun is that not only do we have employees that have been with us for 39-40 years, we have clients that are going into multiple generations,” Detwiler says. “It’s fun to see we are all helping each other. That’s one of the more satisfying things: Watching businesses and people grow.”

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By Sara E. Teller

Photos By Bill Gemmell

ALEX WASEL OPENED ALASKA FISH & CHICKEN in Oak Park in 2012. “I had a dream to open my own place after working in a fish market with a friend of mine,” he said. “I got to know how to manage everything then and I knew I wanted to have my own business.”

Right from the beginning, Wasel and his staff worked hard to keep their customers happy, and they now have many regulars who stop in “six or seven days” a week, according to the owner. This has to do in part with Wasel’s customer-oriented, close-knit team who truly understands the market. The food is cooked-to-order and served fresh daily, too, which makes Alaska a unique experience for those who appreciate high quality chicken and seafood.

“All of our seafood and other dishes are always fresh,” Wasel said. “And everyone loves working here – we’re like a family, and we take care of our customers. We’ve gotten the hang of everything here in Oak Park and have our operation under control. We are very busy.”

SOME FAN-FAVORITES INCLUDE Alaska’s jumbo shrimp, snow crab, and fried lobster tail. There are many types of fish available, too, either separately or in combos, including tilapia, cod,perch, catfish, whiting, pickerel, bass, and orange ruffy, among others. Chicken options include wings and tenders along with breasts, legs, things and even gizzards. Family combos are available, and Alaska offers a tempting dessert menu. There are ten cheesecake options to choose from, including specialty slices such as peach cobbler, sweet potato, and superman, as well as six traditional cakes by the slice, including chocolate, caramel, velvet, lemon, pineapple, and coconut. Overall, Alaska Fish & Chicken has something for everyone and is able to cater to a wide variety of dietary preferences.

“When people come in here and try our seafood, they don’t want to go anywhere else,” Wasel said. “They love how fresh it is and how we’re able to make it just the way they like.”

He added, “I had some friends come in here from out of town and when they left, they told others about it. Now, the people they told now come here all the time. I also have someone who comes in every morning to get chicken.” Wasel laughed fondly, “He says he needs my chicken! We’re always busy.”

WASEL LOVES OAK PARK IN GENERAL. He first started in Highland Park in 2008, but said he wasn’t in a good neighborhood and decided he would need to relocate. When searching for a new spot, he stumbled upon Oak Park and knew that’s where he wanted to be.

Four years later, that dream would become a reality. And even though Wasel still currently resides in Hamtramck, he hopes to relocate in the near future to be closer to the community he serves. He said, “I love this city. It’s safe and everyone’s friendly. The City of Oak Park is great. They’re good neighbors to have.”

Wasel is quick to show his appreciation to both his staff and customers, too, understanding they are responsible for Alaska’s success. “I really appreciate all of our customers in Oak Park. And, I really appreciate my staff,” he said. “They know what they’re doing and work hard every day to ensure we’re taking care of our customers.”

Alaska Fish and Chicken is located at 3701 W Nine Mile Rd. and is open Mondays through Saturdays 9:00 A.M. to 12:00 A.M. as well as Sundays 10:00A.M. to 10:00 P.M. Online delivery is available viaDoordash.com. For more information about the menu, call 248-556-0000.

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By Sara E. Teller

PETER BOSANIC AND MICHAEL KULKA STARTED PM ENVIRONMENTAL in Lansing, Michigan in 1992 after graduating from Michigan State University and working as project managers at a large Midwest geo-environmental firm.

The company began with “a single truck and business cards” as Bosanic and Kulka explained to area gas station owners the benefits and state incentives for underground storage tank manage- ment and removal, and started offering these services. The company quickly expanded, adding service lines, staff, and equipment, and branching out well beyond the Lansing area.

Since its inception, PM has continued to expand and is now ranked number one by EDR ScoreKeeper in Michigan. It is also nationally recognized as a top-20 environmental consulting and engineering services provider, with 15 offices nationwide and seven in Michigan.

PM OPENED ITS OAK PARK LOCATION THIS YEAR after having outgrown its office and warehouse space right across the street in Berkley. The Oak Park location was able to offer an additional 9,000 square feet for its Industrial Hygiene and Site Investigation Services departments, which the company desperately needed. And having the two facilities close to each other is “a huge plus,” according to Wieber, who added, “The new space provides ample storage space for PM’s specialized sampling drill rigs and other equipment, including 15 vehicles and four trailers and creates a secure and controlled environment for crews to dispatch from each morning.”

She said PM Environmental serves a wide range of clients, helping both businesses and individuals. She states, “We serve banks and credit unions, lawyers and developers, petroleum and industrial clients. Anyone who is investing in or redeveloping commer- cial real estate requires our services. Having an expansive amount of services allows us to be involv- ed in many aspects of a single project and see a project through from start to finish.”

The company currently offers environmental site assessments, site investigation services, remediation, underground storage tank management, economic incentives consulting, property condition assessments, and industrial hygiene services, and has been responsible for securing brownfield grant funding for major projects, including up to $6.5 million in reimbursable costs for the Iron Ridge development in Pleasant Ridge and Ferndale.

Wieber said, “PM prepared the approved brownfield and 381 Work Plan, securing up to $6.5 million in reimbursable costs associated with environmental assessments, due care responsibilities, demolition, asbestos abatement, site preparation, and infrastructure improvements.”

Four of PM’s clients were also recently awarded Environmental Project Agency (EPA) brownfield grant funding totaling $1.5 million, which only a very small percentage of projects are able to do each year. Wieber explained, “The process is highly competitive, with only 149 communities selected by the EPA this year. PM assisted these clients with their brownfield grant applications, which included collecting stories of the communities, researching data, visiting potential sites, interviewing stakeholders, and performing community engagement activities.”

WIEBER HERSELF HAS BEEN WITH PM ENVIRONMENTAL for four years, saying, “I started off as a Business Development Coordinator after working as a manager in retail for over five years. I eventually moved over into PM’s marketing department as the Assistant Marketing Director. A year later I took on the role of Marketing Director.”

She said the staff loves the community involvement of Oak Park and are amazed with the number of engagement activities the City offers. PM’s Oak Park location is part of the area’s up-and-coming Eleven Mile Rd. corridor, which is a prime spot to set up shop, and Wieber said, “We look forward to the upcoming developments.”

The Oak Park office is located at 15431 West Eleven Mile Rd. For more information, call 800-313-2966.

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By Colton Dale

Photos By Bill Gemmel

In 2018, the City’s Economic Development and Communications Department, along with City Planner Kevin Rulkowski, took the step to rezone a portion of Eleven Mile Road from light industrial to mixed-use.

After extensive research and development of the new zoning ordinance district, the rezoning was passed by the Planning Commission, and eventually City Council as well. That stretch of Eleven Mile Road from Tulare Street to Gardens Street, once a relic of decades past when small indus- trial corridors were sustainable and manu- facturing ruled the day, is now attracting interest from restaurants, breweries, retail and more.

The new mixed-use zone is intended to do just that, in fact. Cities often rezone areas to mixed-use because they want to create an environment more conducive toward a more socially and economically connected neighborhood. Mixed-use zoning, which often entails retail, office, and restaurant space on the ground floor with the possib- ility of residential on the above floors, is known to create settings that are friendly to new businesses, new residents, and commuters of all kinds.

THIS MIXED-USE ZONE IN PARTICULAR permits a wide array of uses that weren’t allowed before, such as specialty retail, sit-down restaurants, bakeries, coffee shops, art galleries and more. Special land uses, which require extra parameters before approval, include brewpubs, breweries, wineries, distilleries, and restaurants serving alcohol. The wide array of business types outlined in the ordinance have the potential to create a vibrant, inviting neighborhood for all.

This three-block area of Oak Park was perfect for rezoning not only because of the character of the architecture or the fact that many of the buildings are zero-setback buildings, but also because of the three large public parking lots that sit immediately behind this corridor. This gives an extra incentive to prospective new businesses. The lots currently offer over 300 parking spaces altogether, though they may see changes in the future that would not only make them better in terms of traffic flow but also increase the number of spots.

“This section of Eleven Mile was studied extensively as part of the 2017 Master Plan and has all the ingredients to create a special local neighborhood place,” said City Planner Kevin Rulkowski. “Here you will find interesting industrial building design, great potential outdoor dining venues, and densely populated neighborhoods from four surrounding communities within walking and biking distance of the new business district.”

SO FAR, THE CORRIDOR HAS ATTRACTED A NEW BREWERY to the area, thanks to the rezoning. River Rouge Brewing Company, currently operating in Royal Oak, is planning to open a second location under a new name at 14401 Eleven Mile Road, the site of a former cabinet manufacturer. The new brewery, to be called Unexpected Craft Brewing, will be the first of many new businesses in the area as the corridor transitions from light industrial to mixed-use. The brewery is scheduled to open in the late Fall of 2019.

When all is said and done, City staff expect the corridor to look like a mini-downtown, with a wide variety of businesses, beautiful and unique facades, and plenty of foot traffic. The City is also currently studying the feasibility of putting bikes lanes and green infrastructure on Eleven Mile Road, partnering with the cities of Berkley and Huntington Woods to do so. Such street improvements would only further add to the commuter-friendly and business-friendly environment that is to come.

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By Sara E. Teller

SHELLBACK MANUFACTURING CO. is Hazel Park’s oldest manufacturing business. “We’ve been here for 85 years and Hazel Park hasn’t even been around that long,” said Office Manager, Colleen Lessnau. “The company was founded before Hazel Park became a city.” The pump maker, which ironically got its start due to some unfortunate personal circumstances on the part of its founder, was established back in 1934. It all started after Axel Nielsen and his wife, Marie, came to the United States from Denmark in 1928. Finally able to purchase their own home after years of hard work as a chauffeur, private cook and housekeeper for a local family, the couple settled into a small residence in Hazel Park. The home did not have a basement, prompting Axel to dig one. Unfortunately, it flooded soon after he had finished, and Axel could not find a sustainable solution. It flooded again and again until he realized he had to dig a crock.

Axel then went shopping for a sump pump, but when he took a close look at the device he thought he could probably build his own. So he picked up all of the components he’d need instead and assembled it at home. It worked! Apparently, Axel and Marie’s home wasn’t the only one in Hazel Park with a flooding basement and the couple soon started receiving requests from their friends, asking if Axel could make them sump pumps, too.

The Nielsens eventually had more orders for pumps than they knew what to do with and it became apparent the endeavor was a gold mine. Axel worked at General Motors during the day and assembled the sump pumps at night. Marie would paint them while he was at work. On the weekends, the couple began driving to hardware stores to sell their products. Finally, business grew so much that Axel quit his day job and officially started his business, incorporating Shellback Manufacturing Co.

“Axel was the original owner and he has the patent for the pumps,” Colleen explained. Now his son, William, is the owner.” William J. Nielsen, Axel’s son, is a United States Air Force veteran as well as a veteran of the Korean war. He has taken over the charge, keeping Shellback in the very same location in which it started all those years ago.

THE BUSINESS HAS, AND WILL CONTINUE TO BE, passed down to the Nielsens’ family members. “This allows for a personal touch in the daily operation of the company,” Lessnau said, explaining that the company’s family-oriented structure has probably enabled it to survive for so many years, “because during hard economic times, personnel could be adjusted easier.” Shellback also has a reputation for employing local residents. It continues to operate as an OEM repair shop for all types of home and industrial application pumps and pump mechanisms; manufacturing, distributing, and repairing its Torpedo Sump-less Sump Pumps and Laundry Tray and citing customer service as a top priority. Asked why being located in the heart of Hazel Park is ideal, Lessnau responded, “Employees can walk to work.”

Residents looking for a new pump or to service an existing one can contact Shellback Manufacturing Co. at 248-544-4600 or sbmfg1320@gmail.com, or just stop on by 1320 E Elza. The office is open 8:00 A.M.-4:30 P.M., Monday through Friday.

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