If there is a common mistake that many advisors make when assisting their clients with financial help, legal security, and other sectors, is the lack of information and importance that these advisors give to social security.
It is a highly crucial matter that needs to be discussed with all customers without exception. Social security is something that clients depend on when they could have been relying on benefits that they do not even know exist.
David Giertz spoke about how advisors avoid talking about the matter because of the extensive rules and information that needs to be accounted on to receive the benefits of social security on moneytips.com. It is a comprehensive list of conditions that needs to be met, and the fear of their clients not fully understanding the concepts of social security causes the advisors to ignore talking about it, which is a mistake.
David Giertz has extensive experience with social security and other consultant roles that need to be met to become a professional of quality. He has over twenty years of expertise in the field and is the former Senior Vice-President of Financial Distribution and Sales at Nationwide Life Insurance Company.
When interviewed about the topic of social security, David Giertz covered the biggest inquiries about the matter that most of his clients ask when in doubt of what they can get from the extensive law at https://soundcloud.com/davidgiertz.
The first question that is naturally asked is: What is Social Security?
According to David Giertz, it is a federal government program specially designed to offer benefits for Americans that qualify for it. Some conditions need to be met and an extensive list of different social security benefits that needs to be thoroughly read and analyzed with your security advisor.
The other question is: How does it work?
Well, it is surprising, but not everyone knows that they pay Social Security taxes when they work. This investment is used to fund people that are currently retired, have disorders, or some other condition.
David Giertz is an expert on the subject, and he has helped hundreds of retired individuals receive the rights that they deserve.
Nordic cuisine does not normally make Top Ten lists in lifestyle magazines; however, 2017 seems to be a pleasant exception. Aska, a New York City restaurant that specialized in Scandinavian food, recently topped the list of GQ Magazine’s best American eateries.
Aska is adequately located in the trendy Williamsburg district of Brooklyn, a neighborhood often labeled as the “hipster capital of the world.” Nordic cuisine can certainly be considered exotic for most American restaurant goers, and thus it fits perfectly in Williamsburg since diners in this part of town are not afraid to try something different.
According to foodie website Eater NYC, Aska gets four stars overall, although it could easily merit five stars in terms of menu innovation. One of the most interesting delicacies is a ramekin of ashes burnt from the heart of a lamb. Traditional ramekin dishes are served in fireproof dishes and typically feature eggs and breadcrumbs; the ashes of a young sheep’s heart are certainly unusual, but the Eater NYC reviewer found the experience delicious.
Aside from being a place where diners can discover Scandinavian gastronomy, Aska also offers organic ingredients and naturalistic touches. As can be expected from a Nordic restaurant, the menu is heavy on seafood caught in the frigid waters of the North Atlantic. Aside from shellfish, Aska also offers a few variations on congealed pig’s blood, which is served pâté style on crackers or as a truffle snack. This is not a budget bistro; a full dinner for two with the requisite wine pairings can run more than $700.
As of 2017, the NYC restaurant scene boasts five places where diners can enjoy Nordic cuisine; in 2017, however, Aska is taking the lead and will certainly appeal to those who are curious about traditional Icelandic, Norwegian, Finnish, and Swedish meals.
Some of the top restaurants in New York offer ways to make spring weeknight dinners appealing, appetizing and healthy. A roasted chicken with fresh herbs and vegetables is a delicious way to celebrate the new bounties that spring has to offer. The best thing about this dish is that you only need one pan or dish to prepare the meal. You want to let the chicken roast for about 20 minutes before adding the vegetables to give the chicken time to cook.
Any kind of pasta can be made into a spring meal. All you have to do is add a light dressing of honey, vinegar or other ingredients that you enjoy. Slice a few cucumbers, small tomatoes, peppers and other vegetables to give color to the dish. Another way to make a pasta dish fresh and appealing is to add shrimp or small pieces of crab or lobster. Squeeze a fresh lemon over the pasta and meat for a delicious meal.
Tilapia and other types of fish that are a bit lighter in texture and seasoned with lemon pepper are ideal for a spring meal during the week. Add green beans, asparagus, squash or peppers to complete the meal. Spring is a time when you can begin grilling foods outside. Everything from pork chops to salmon can be grilled, giving more flavor to the dish. Pair your meats with side dishes that complement the smoky flavors from the grill, such as roasted potatoes, grilled corn or other vegetables that you put on the grill alongside your main dish.
Since Artie’s Delicatessen opened its doors on the Upper West Side, it’s been a place that established neighborhood camaraderie and represented the best in this facet of the food business that New York City has long been known for over the past century. However, despite that level of popularity for the retro-focused diner, it fell victim to poor management and closed abruptly on April 19.
The shutdown came so quickly that some of the employees were unaware of it until they arrived for work at 2290 Broadway and found a hastily-written sign taped to the glass door. In all, approximately 70 people worked there, with many concerned about receiving their final paycheck from the owner. That fear was based on the fact that Artie’s had filed for bankruptcy just last July, citing debts of over $500,000.
The origins of the delicatessen developed after the 1997 death of the deli’s namesake, Artie Cutler. Having run multiple West Side restaurants during his lifetime, his family opened up the deli two years later. Eventually, they sold Artie’s to the current owner, who also owns other restaurants in the area.
One of the characteristic New York touches that stamped Artie’s as a local institution was the demeanor of the waitresses, which offered the stereotypical no-nonsense approach to customers. While the deli was, not surprisingly, known for its Reuben sandwich and matzo-ball soup, it also offered a kid-friendly menu.
Those employees of Artie’s have a goal of reopening the deli within the same neighborhood, but their limited funds make such a scenario highly unlikely. At the time of the aforementioned bankruptcy filing, the deli’s manager compared the situation to that of General Motors (GM), which also made a similar filing. However, only GM is still around.
Evolution in the restaurant business occurs every year, with New York City ready to welcome the next example to the vast array of eateries. That event takes place on May 2, when The Grill opens its doors to serve the dinner crowd, with this being part of the Seagram Building project that’s located near Park Avenue and is replacing where the Four Seasons used to reside.
That $30 million effort remains in its earliest stages, with the location of The Grill at 99 E. 52nd Street. Once those diners sit down for their meal, they’ll have a menu that seeks to be more millennium-friendly than its earlier predecessor, The Grill Room. In addition, the location is one that’s burned into the memories of those who recall it more as a lunch spot for the business crowd.
While that facet of the overall business plan will be added over the course of this summer, the current focus is more on capturing the discriminating palates of those seeking new and exotic tastes. The man whose job it will be to make sure that happens is The Grill’s executive chef, Mario Carbone.
Some early diner favorites figure to be the honey-mustard duckling, curried lamb chops and vichyssoise with just a hint of caviar. Yet that only hints at what will undoubtedly grab even more attention and likely lead to positive word-of-mouth. Mouthwatering concoctions like Filet mignon Florentine, Venison Cumberland and Avocado crab Louis can lead into desserts like grasshopper charlotte.
Carbone is partnering with his fellow chef Rich Torrisi and investor Jeff Zalaznick to form both The Grill and its sister restaurant, The Pool. The latter, which will be run by Torrisi, will be seafood-based when it opens up this summer. Until then, The Grill will take center stage.
A new fast-casual concept has been added to the New York restaurant scene, though this idea has a bit more creativity attached to it than cranking out quality burritos or pizzas in furious fashion. At Made Nice, diners will have the opportunity to eat such things as half a roast chicken that’s filled with lemon-Parmesan stuffing and curried cauliflower with tofu and coconut.
The eatery is the brainchild of Will Guidara and Daniel Humm, who have an established track record in crafting a quality meal. Most recently, they were able to turn Eleven Madison Park into a restaurant that’s gained credibility on the international stage. Those ordering are able to get a glimpse of their food being made in exquisite fashion.
Located near Broadway at 8 West 28th Street, Made Nice is able to whip up those meals quickly, yet they only scratch the surface of the restaurant’s creativity. Salad and steak converge when khao salad with hanger steak is served. Within this mix are items like shalots, rice and roasted broccoli.
The aforementioned chicken is something that’s been compared to an upscale version of the many supermarkets that are able to cook up a bird, rotisserie style. Besides the stuffing that’s engorged inside the chicken, those choosing this as their meal will also be able to sample Made Nice’s French fries as well as the pickled-vegetable salad.
Despite the exotic menu, the look of the restaurant itself is decidedly much like any other other fast food outlet within Manhattan. Small tables are populated up front, with no more than four people squeezed into a single table. That sort of coziness is something that’s set up to encourage an eat-and-run philosophy, something that works in tandem with the fast work of the kitchen.
In the past 20 years, the food and restaurant scene has transformed in New York City. The younger generation is becoming more health conscience and selecting quality restaurants with top chefs. Young people are becoming restaurant business owners curing meats, rotting items in the cellar, and creating their sausages. Customers are more interested in the expertise of chefs without selecting a particular item from the menu. When Business Insider interviewed TV personality and executive chef of Brasserie Les Halles, Antony Bourdain, he explained the changes in the NYC food and restaurant scene he observed throughout the years.
Mr. Bourdain told Business Insider that he noticed a majority of customers were concerned about the chefs and cooks who were preparing their foods in the restaurant industry, today. As he reminisces the 1990’s, the culture of famous chefs was prevalent, but different from the present. One of the most significant changes was people the ages of 18 to 35 spending their money dining at quality restaurants rather than purchasing designer purses, based on a study by Eventbrite. With the scare of processed foods on the rise nationally, NYC restaurants are catering to these people to ensure their menu items contain fresh ingredients.
It has caused a negative impact on certain restaurants to the point of consumers questioning the quality of foods, including meats, grains and vegetables. They want to know the name of farmers and what they were feeding their livestock. Although some customers aren’t concerned with the information, Mr. Bourdain is grateful that people are becoming health conscience. Restaurants are educating their staff more than ever about the quality of ingredients in main course meals. If a customer questions the ingredients, the waiters are knowledgeable of the quality of every menu item.
The transformation of restaurants is not only in New York City, but in other parts of the country. Antony Bourdain is ecstatic about what the young people have created in Manhattan and surrounding areas. Restaurants may have had a small price to pay in the transformation process, but it has attracted more young people than ever before. It’s a magnificent thing for the customers, restaurant establishments, chefs, and the younger generation contributing to creating different tasteful foods.
UPDATED May 10th, 2017 – Just launched! UKV PLC’s blog dedicated to everything you need to know about investing in wine. Head over to ukvplcblog.com to read more.
UKV PLC is an independent wine company located in the United Kingdom. They offer consultants to assist consumers with wine selection, location and pairing for gatherings, parties and special occasions.
UKV PLC provides a one on one unique experience, either in their office locations or at the costumers private residence. They can assist in the acquisition of rare and specialized wines and champagnes that are otherwise difficult to obtain. They work with a large network of suppliers, distributors and brokers to select the finest wines and champagnes. Because they are not affiliated with one specific brand they are able to provide a broad range of tastes and labels for their consumers.
Not only does UKV PLC procure specific wines for customers, they also obtain and sell a variety of collectable fine wines and champagnes to customers. Operating under the fact that wines have been used as a trading commodity and currency throughout human history, they collect and store an impressive array of rare wines and champagnes and assist the collectors of the world in finding and procuring these for themselves.
Added to their procurement services UKV PLC also provides storage for their customers collections in their London warehouse. These storage facilities are continuously maintained and updated to provide the optimal temperature to prolong the life of the wines and champagnes stored there.
If you have a wine and champagne collection and wish to have an estimate done for insurance purposes or wealth management UKV PLC provides highly trained staff to provide an evaluation. This information can also be used through their brokerage service if customers wish to sell any of their rare fine wines or champagne.
The idea of fine wines and champagne as a commodity or currency is not new but UKV PLC has created a new concept in how customers invest in this market.
It shouldn’t take a genius to realize that running a non-profit can be a rewarding and equally difficult experience. Non-profits run the same gamut of problems that conventional companies encounter but they are more beholden to layers upon layers of red tape. So why do people like Andrew Rolfe and Jacob Lief run a company like the Ubuntu Education Fund? The answer is simple: they are changing lives and they are doing it in a way that nobody else is attempting.
Andrew Rolfe is a chair member on the board for the Ubuntu Education fund and his work, alongside Jacob Lief, has been fundamentally changing how the non-profit world approaches their fundraising endeavors. As you know, non-profits are completely beholden to the generosity of their donors. Despite this generosity there can still be issues with donors and donations. Jacob Lief came upon this issue while attending the World Economic Forum’s gathering back in Davos. Lief realized that despite all of the money pouring in, most of it wasn’t getting to where it could actually make a difference. This led Andrew Rolfe and Jacob Lief to brainstorm a solution. They came up with the Ubuntu Model.
What the Ubuntu Model is, to put it simply, includes focusing on high end donors and established family foundations. Lief came to the realization, and sold that realization to Andrew Rolfe and the rest of the board, that numerous donations weren’t exactly the best way to go about fund raising for the non-profit. The problem with these lower tier donations is that they come with red tape and strings attached by the donor. Obviously the donor wants to make sure that their money is being spent wisely but these strings can greatly restrict the movement of a non-profit.
There are various demands that donors can make when they give money. They can request to be added to the board or they can require personal involvement in how the money gets spent. With the Ubuntu Model these choices go back directly to the foundation, allowing the group to make the proper choices with as few cooks in the kitchen as possible.
Adam Goldenberg is an innovative entrepreneur who has established various profitable businesses. He has been a businessperson from the age of 15 and has founded e-commerce and fashion enterprises that have been successful. Goldenberg and Don Ressler have partnered and established many companies together. Some of the most successful firms that they have founded are JustFab and Fabletics. Before starting the enterprises, they both owned profitable businesses that allowed them to gain a wealth of experience in entrepreneurship. Their expertise enabled them to grow Fabletics and JustFab (TechStyle) within very few years.
The first company that Adam Goldenberg established was known as Gamers Alliance. He was 15 years at that time, but he managed to run the business successfully. The company made good returns in three years and was later purchased by Intermix Media. When Adam Goldenberg was 18 years old, he quit high school to serve Intermix Media as its vice president of Strategic Planning. He was recognized for being the youngest COO to work at a publicly traded firm. Don Ressler’s first business was known as FitnessHeaven.com, and he sold it to Intermix. At the time of acquisition, Ressler and Goldenberg met and became business partners.
Read more: TechStyle’s data-driven fashion – CNBC Video
The ownership of Intermix Media was transferred to News Corporation in 2005. Adam and Don then decided to establish Brand Ideas, which they later named Intelligent Beauty. The firm majored in providing brand incubation solutions via YouTube. The company made $500 million as profits within its first year. They later founded an Intelligence Media subsidiary that is known as DERMSTONE. It retailed cosmetics and skincare products online. After two years, they formed a beauty and health products firm that is called SENSA.
The entrepreneurship skill of Don Ressler and Adam Goldenberg are outstanding. All the companies that they have started have generated millions of dollars. They trust their potential in developing leading brands, discovering trends, and guiding businesses to success. JustFab was a profitable enterprise that managed to attract over 6 million subscribers within its first two years in business. The company had also secured more than $250 million from investors by the end of 2014. It has managed to develop two profitable subsidiaries, which are Fabletics and FabKids. JustFab also acquired ShoeDazzle and a European e-commerce firm that was known as The Fab Shoes. In 2016, the JustFab brand was renamed TechStyle Fashion Group. Adam and Don are the co-CEOs of the enterprise, and they are determined to take it to great heights.
Learn more about Adam Goldenberg: http://rgtadvisors.com/bio/adam-goldenberg/