The club keeps visitors fit with group exercise classes, personal training, and aquatic activities in indoor and outdoor pools. Specific classes vary by location, though each hosts cycling, yoga, and Pilates. The 24-hour Harbor location caters to muscles with 160 classes per week, including youth classes in swimming, sports, and ballet.
Barry Levenson can tell you the exact date he became a mustard collector: October 28, 1986. It was the early morning after his beloved Boston Red Sox lost the World Series, and he was wandering an all-night grocery store "looking for the meaning of life," as his website puts it. Then, in a flash, it hit him: mustard. Barry would amass the world's largest collection, and people would journey from miles around to see it.
This unlikely epiphany set the course for the next 30 years of Barry's life. He began snatching up every type of mustard he could get his hands on, which wasn't always easy given his time-consuming job as the Assistant Attorney General for the State of Wisconsin. Once he even snagged a jar from a hotel hallway?and stored it in his pocket during a case in front of the U.S. Supreme Court. No one could accuse Barry of lacking commitment to his vision.
By 1992, he had compiled a large enough collection to open his dream museum. Today, the National Mustard Museum stands more than 5,624 mustards strong. The premier attraction?The Great Wall of Mustard?represents all 50 states and more than 70 countries. Elsewhere, visitors can play a Food Whiz game or gaze at a collection of antique mustard pots, tins, and advertisements. Of course, there are ample opportunities to taste the mustard, too. Visitors can typically sample around 500 varieties, and then pick a favorite one to buy and take home.
When attempting to hit a baseball traveling 90 mph or faster, every fraction of a second matters. That’s why Baseball Vision Program’s hitting guru Chris McKnight emphasizes the process of seeing the ball as the pitcher delivers it and tracking it on its way to the strike zone—the earlier a player’s eyes “pick up” the ball, the more time he or she has to react. By training players’ eyes and the reactions of their hands to be in unison, Chris gives them a valuable tool not just at the plate, but in the field. A veteran coach with experience as a manager in the NCAA and as a scout, Chris has developed successful training methods with more than 3,000 students.
King Pin Management LLC nurtures and guides three restaurants and a dozen bowling centers all across Wisconsin, including King Pin Bowl. Their staff consultants and accountants track all these operations, tallying every penny while auditing employee performance. In addition, training instructors travel around to give employees refresher courses on proper workplace conduct, while menu developers help make restaurant offerings more taste bud-friendly. Not even pinsetters and floors escape the staff's attention—technicians comb every bowling lane and machine to root out faulty wiring and make sure new pin system computers know how to form a perfect triangle.
Staffed by experienced coaches and computers who’ve sworn allegiance to the three laws of golfing robotics, GolfTEC’s motion sensors and high-speed cameras monitor swings and break down each individual’s form on a high-definition video display to get results. Sensors chirp with approval whenever they detect the perfect stroke or an especially witty golfing joke. GolfTEC’s experienced personal coaches will point out flaws and strengths while providing golfers with tips on how to permanently improve their game from tee to green.
With more than 450 stores throughout the globe, TCBY has become synonymous with high-quality frozen yogurt since its humble inception in Arkansas in 1981. Known as The Country’s Best Yogurt, TCBY serves up frozen treats packed with benefits such as live active cultures and vitamin D while remaining lower in fat and calories than traditional ice cream. New additions to the menu include frozen greek yogurt, which swirls with twice as much protein as the regular frozen yogurt, giving customers a treat to look forward to after strenuous routines of bench-pressing dairy-farm equipment. Revamped store designs infuse each space with modern, colorful touches, such as bright-green chairs and hanging orange lights, reflecting the dessert emporium’s dedication to happily moving into the future with its customers.