From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
As owner of Ruby Blu Salon, Michael Barone brings 13 years of experience to its styling operations, overseeing staff members who sculpt tresses amid exposed ceilings, track lighting, and portraits of models with stylish 'dos. The son of a professional hairstylist, Michael followed in his father's footsteps—a difficult task, as they were filled in with hair clippings. In addition to traditional haircut and color services, his team smooths frizzy tendrils with keratin smoothing treatments and nourishes coiffures with products by Moroccanoil and Kemon Nayo Organic Color.
Each year?when the harvest moon rises over the countryside?the people of Downtown Farmington start to dance. Bands play, bartenders serve micro-brews, and chefs from area restaurants hand out tasty samples during the Harvest Moon Dance: one of the signature attractions at the annual Harvest Moon Celebration. Live music continues throughout the festival, greeting attendees' ears in styles such as classic rock, folk, and intermittent silence. Other attractions include beer and wine tasting events and Harvest Day, when visitors young and old can meet livestock and partake in family-friendly games.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
As co-owners of New Cedar Restaurant, Said Jawad, Lina Mizher and Rami Jawad aimed to bring the cuisine of their native region of Farmington. The result is a menu of accessible Middle-Eastern cuisine?as well as a handful of American classics?all served in a casual, family-friendly environment. Across the menu, highlights include classic shish kebabs, falafel dinners, and mini savory spinach pies.
There's a secret hidden in the name of Bellis Therapeutic Spa: "Bellis" is actually an acronym that describes the staff's values. The team maintains a diverse menu of massages, peels and facials, and body scrubs and wraps. But every single treatment, without exception, is guided by the core priorities stashed in the Bellis name. "B" refers to a Belief in natural products and ingredients. Aestheticians scrub bodies with white tea and ginger, milk with honey and ginger, and herbed lavender salt. Holistic treatments such as ear candling celebrate natural methods, and oatmeal facial masks help nourish, hydrate, soothe, fuel, and disguise bank-robbing clients all at once. "E" stands for Empowering, the first "L" is for Listen, and the second "L" is for Learning. These three values work in tandem, as staffers pay close attention to clients' goals and concerns, then empower them with personalized skincare education clients can take home. "I" is for Integrity, meaning that the team respects guests' privacy and needs, while the last "S," standing for Services, refers to the leisurely pace at which clients are encouraged to enjoy each treatment.