With its enormous and diverse fleet of watercrafts, Iguana Watersports, Inc. can equip sailors for outings on Lake of the Ozarks, whether the plan includes a day of fishing or a chartered cruise on a 44-foot yacht. Many of the company’s watercrafts can accommodate large groups of 14 or more, and come equipped with amenities such as iPod-compatible stereo systems, waterslides, and wet bars. In addition to renting out pontoons and power boats, and even condos and cabins, Iguana stocks a retail shop that can outfit visitors with everything from wakeboards to flip flops and coolers to keep six packs of juice boxes cold.
Superior Rents' owners, Dan and Steve Wohnoutka, trace the genesis of their business back to their own childhoods spent on a modestly equipped farm. With an appreciation for how proper tools and equipment can make projects run smoother, they decided to stock three locations with plumbing, construction, and lawn-care equipment for homeowners and contractors to rent on an hourly, daily, or weekly basis. Their online catalog hosts a roster of rental equipment, from power drills for household projects to forklifts for hanging Do Not Disturb signs on asteroids. Customers can arrange for equipment to be delivered to their work site or drop by one of three locations—including a newly opened site in Springfield—to pick up gear.
All Breed Pet Grooming spiffs up sullied critters in a spacious facility equipped with pampering salon stations. Friendly, pet-wise mammal primpers happily preen felines ($35), small and medium pups ($18–$35), and more sizable pooches ($25–$60). Over the course of about an hour, pets undergo a series of grooming services, including a coat trim, thorough wash, nail clipping, ear cleanse, and gland express. Owners are welcome to lounge in All Breed's waiting area or keep their animal company while it slowly transforms from a dirty dog into a clean cat.
In October 2005, Doug Stritzel tested his 16 years of restaurant experience by opening Pickleman's, a sandwich shop focused on fresh ingredients and hot subs. Judging by the eatery's success—the initial shop spawned 11 additional locations across the Midwest—Stritzel's experiment worked. Each day, the ovens churn out a lineup of hot subs and pizzas topped with steaming ingredients. Toasted sandwiches meld zesty flavors, such as salami, capicola, and giardiniera peppers, in a torpedo-shaped package that spins in an edible spiral when thrown. Chefs also man the ovens to craft thin-crust pizzas bedecked with chicken, blue cheese, and buffalo sauce, but spare the menu's soups and chopped salads from the flames.