Since launching Discover My Cleveland in November 2012, owner Lynde Vespoli has seen tourism in the city grow substantially. “There are exciting changes in Cleveland and the tourism business,” says Vespoli. “We’re getting more multi-day events -- groups coming for four-, five-, six-day events. Our company has seen significant growth in the past year as the number of tourists to the Cleveland area has increased.”

Business has increased so much that Vespoli recently hired two additional tour guides and predicts that she’ll again increase staff in the coming year.
 
Last summer, the destination management company hosted tours for the Senior Games. Next week, Discover My Cleveland will host unique tours for the Gay Games 9 as the exclusive tour and activates provider for the marquee event.
 
Tours are designed for every taste. The Beer and Bourbon tour includes a pub dinner and libations at places such as Cleveland Whiskey, Market Garden Brewery and Indigo Imp Brewery. The Out on the Town tour, billed as “an open bar on the open seas,” features a dinner cruise on the Nautica Queen and an after party at Bounce Nightclub, Cleveland’s largest LGBT club. Vespoli also has more traditional city tours planned.

All of the events are open to the public. “The tours are open to everybody and I really hope the people of Cleveland come and join us,” she says. “These people are coming from all over the world. When they are here they want to experience everything, not just participate in the athletics, but experience all the wonderful things we have here. In addition to coming here as athletes, they’re coming here for the activities, events, tours and fun.”
 

Fresh Water has been on top of the dramatic new business development currently taking place in Lakewood, covering it here, here and here. The west side 'burb has seen an explosion of new shops, pubs and eateries in recent years, thanks in large part to a pedestrian-friendly Detroit Avenue streetscape that was completed in 2012. Now the city is poised for another wave of growth, with several new businesses set to open this year.

In a recent chat with Planning Director Dru Siley, we learned about Cleveland Vegan, which is set to open a storefront catering operation in the next 45 days (13611 Detroit), with a planned eatery to follow; Brown Sugar Thai, which will open its fourth location in a 2,600-square-foot space in the Bailey Building at Detroit and Warren; Birdtown Restaurant and Brewing, a project from restaurateur Tom Leneghan, will open next year in the old St. Gregory's Church on Madison; The Bevy, a new restaurant and music venue that will open in the old Winchester Music Hall; and The Stache, a hip new speakeasy set to open in the former Johnny Malloys/Gepettos space (17103 Detroit Ave.).

These are just a few of the new businesses flocking to Lakewood, which has seen impressive business growth along its Detroit and Madison commercial corridors.

"Part of what we've noticed is that Lakewood is a great place to open a first business, such as Beat Cycles, but it's also a good place for a business to do a second location," says Siley. "We're seeing that as a bit of a trend. Business owners are doing some intentional planning, and they're looking at Lakewood."

Although Lakewood is chock-full of independents, plenty of chains are getting in on the action, too. Another new addition to Lakewood is Bob Evan's, which opened up a surprisingly contemporary-looking eatery in downtown Lakewood. "It's the busiest 4:30 dinner spot in the entire world right now," jokes Siley.

There’s no shortage of food trucks on Cleveland streets these days, but Ron Nelson offers a way for aspiring mobile food entrepreneurs to hit the road for less thanks to his food buggies.
 
When Cleveland launched its pilot street-food program back in 2009, Nelson was working for a non-profit that helped down-on-their-luck folks re-enter society. He saw food trucks as one way to do this, yet the costs were too high for the average person just starting out. And back then, there were no commercial kitchens around in which to do prep work.
 
So Nelson developed his buggies, which have lower startup costs, lower licensing fees and lower operational costs. He launched his company Food Buggy in 2013.
 
Food Buggy units cost between $4,000 and $12,000 compared to the $40,000 to $200,000 for fully equipped food trucks. The buggies have a lower operating cost, are lightweight and fit into a single parking space. “The food buggies have two advantages,” says Nelson. “The cost is much lower, and it also allows you to transport it using your own vehicle. And it’s easy enough for two people to set up quickly.”
 
Nelson is quick to point out that his buggies don’t replace food trucks – they are an alternative. “It allows the entrepreneur to start up with limited resources,” he explains. “Yet it gives all the flexibility to get exposed and build a business.”
 
Nelson touts other advantages his buggies have over the competition: “It’s far better than a hotdog cart because with a hotdog cart you can’t cook anything,” he explains. “It’s better than a food truck because it doesn’t take up space. You can build up your business to the point you need a food truck.” And commercial kitchens like the Cleveland Culinary Launch and Kitchen allow cooks access to prep space.
 
Food Buggies already has received orders from a couple of Cleveland food entrepreneurs. Nelson expects more custom orders as word gets out of his products’ advantages and custom designs.
 

Remember the skate park built for the Dew Games held at North Coast Harbor in 2008? Well, it's been dismantled, but the concrete slab remains, surrounded by a metal-flame fence. Very soon the space will be home to the city's first shipping container-based restaurant, Blazing Bistro, which is scheduled to open in late July, adding to the amenities on downtown's lakefront.

"We've recognized for a while that one of the missing amenities on the lakefront is a gathering place for people while they're at the Rock Hall etc.," says Michael Deemer, Vice President of Business Development and Legal Services at Downtown Cleveland Alliance. "We worked with the city and with Lutheran Metropolitan Ministries to build off the success of Cleveland's food truck renaissance."

Blazing Bistro will take up residence in a recycled shipping container repurposed by Cleveland Customer Trucks. Lutheran Metropolitan Ministries (LMM), which operates the successful Manna food truck and employs formerly incarcerated and homeless individuals, was awarded the contract after responding to an RFP from the city.

The days and hours of operation are not set in stone, but likely will be lunch Wednesday through Sunday with some evening hours added as well. The shipping container idea grew out of the Small Box Initiative, a program of the Historic Warehouse District Development Corporation to develop retail in parking lots on West 9th Street.

As the new lakefront development takes off, Blazing Bistro can be picked up and moved to other locations, either in the harbor or other parts of downtown.

Blazing Bistro also will be open during various events taking place at North Coast Harbor, including the new Anchors and Ales event, held August 22-23 and September 13-14 in conjunction with Cleveland Browns home games.

Deemer says the seasonal restaurant is a win-win-win for the city, residents and visitors. "It's not enough to have a park on the lakefront; we have to actively drive people there with events and amenities," he says. "We've seen food truck owners open up brick and mortar stores with great success. This is a new wrinkle."
 

There has been a flood of new businesses that tout the city through an assortment of Cleveland-themed apparel and products or by integrating the city name right into the company’s branding. Many point to the recent recession as the dawn of this entrepreneurial movement, which coincided with a newfound pride of place.

Issue Media Group publications such as 83 Degrees in Tampa, Confluence in Denver and Model D in Detroit cover "what's next" for urban centers. In this recurring feature, we highlight the top stories in urban innovation from across our national network of publications.

Jodi Rae Santosuosso grew up in the restaurant business, working in her parents' Italian restaurant. She later moved to California for 10 years, where she grew enamored of the healthy living movement and got into cold-pressed juices. When she returned to Cleveland to join the revitalization of her hometown, she discovered that there weren’t many juice bars in the city, so she decided to launch her own.

If all goes as planned, Daily Press, a juice bar and vegan café, will open next month in the Gordon Square Arts District (6604 Detroit Ave.). The cafe will serve cold-pressed juices and vegan menu items that include raw sandwiches, soups and salads. Daily Press will open at 7 a.m., with evening hours yet to be determined.

"I want to help people be healthy and feel good, and to make it easy and convenient for people to do that," says Santosuosso. "This is new to Cleveland, but the market is here; people are just not aware of the benefits of juicing this way."

Cold-press juicing is different from tossing fruit in a blender and grinding it up, she explains. The heat from a centrifugal juicer can destroy natural enzymes in the drink, making it less nutritious. There are two steps in the cold-pressing process: First, you turn the produce into pulp so that the vitamins and other good stuff stays intact. Second, you put the pulp into a bag and place it in a hydraulic press, where 2,000 pounds of pressure releases all that sweet goodness.
"The result is delicious juice that has all kinds of good things for your body," she says.

Some of Daily Press's offerings will include the Johnny Apple Manziel (apple, ginger and lemon), Greenest Cleanse (kale, spinach, chard, parsley, cucumber, ginger and turmeric) and Water You Doing? (watermelon). A 16-ounce juice in a glass jar will sell for $7-9. If you bring back the jar, you get $1 off your next juice.

The 800-square-foot storefront will have a bar that seats five to six people, additional window seating and some outside tables. There will be Wi-Fi access for anyone who wants to work at the cafe. Santosuosso is looking forward to joining the neighborhood.

"I love the neighborhood and the arts district, and Detroit Shoreway Community Development Organization was really excited about having me come to this space," she says. "It helped that the neighborhood wants me here."

If you're interested in checking out Daily Press before the cafe opens, Santosuosso will be at the Gordon Square Farmers Market for the next few weeks, and she invites you to come by and learn more about juicing.

Ethan M. Holmes learned how to make applesauce from his grandfather at a young age. By the time he was 15, he had mastered the recipe and decided to go into business with it. “I looked at the market and saw an opportunity,” says Holmes. “I looked at other applesauces and they were all made with corn syrup and artificial flavoring.”
 
Holmes Mouthwatering Applesauce makes an all-natural product in plain and cinnamon varieties. “My goal was to take all the stuff out of it and make something mothers and kids love,” Holmes explains. “The only ingredients are apples, pears and apple cider.”
 
Today, at age 20, Holmes sells his applesauce at farmers’ markets, area events and through his website. He is in talks with local grocery stores and is joining the Cleveland Culinary Launch and Kitchen.
 
Recently, Holmes gave out samples of his sauce at Entrovation. The attendees voted the company one of the top five at the event, earning Holmes the chance to pitch his applesauce company to a panel of judges at the Innovative Entrepreneur of The Year Competition. Holmes took home $500 from the event, tying for third place.
 
Holmes is using the money to cover the Culinary Launch fees and inventory. “We are on our way this upcoming month to producing our first run in their facility,” Holmes says of his move to the Culinary Launch. “This will help us create a large amount of product and educate us in the licenses and procedures needed to be in retail markets.”
 
Holmes donates 10 percent of his profits toward fighting childhood obesity.
 

As the West Side Market’s new manager, Amanda Dempsey is stepping in at a time when the treasured public market is receiving unprecedented attention -- both good and unwanted. But throughout it all, she says, the focus must remain on the bond between the century-old icon and the city that embraces it.

Developer Rich Cicerchi of Cicerchi Development Company was scouting for an investment opportunity downtown when he met Matt Howells, owner of the Park Building and the Southworth Building. The two developers stayed in touch, and Cicerchi later purchased the vacant Southworth building from Howells. Now he plans to convert it to 18 high-end apartments that will add to downtown's rental housing boom.

Cicerchi's interest in downtown goes back to when he was a kid. "I remember going downtown with my dad,” he says. “I'd grab his big hand in my two little hands and he'd swing me from one sidewalk line to the next, having a good old time. He was twice my height, and I'd look past him at all the big buildings, all the activity and people. That's what got me enamored with downtown."

Cicerchi, who is primarily a residential developer, watched downtown's decline and resurgence and decided that he wanted to be a part of the efforts to improve Cleveland's urban core. In 2006, he purchased the Krouse building on East Fourth Street and converted it to apartments.

The Southworth Building is located at 2013 Ontario, across from Tower City and the casino. Built in 1850, the four-story building will be converted to nine one-bedroom and nine two-bedroom apartments. The plans call for an atrium to be constructed in the center of the building to bring in natural light, Cicerchi says. On the lower level, there are two retail spaces that house a Subway and an Indian restaurant. Parking will be a short distance away in the May Company garage.

Perhaps the coolest feature, other than the suites themselves, will be the roof deck overlooking Public Square and downtown.

Cicerchi plans to preserve the building's historic features wherever he can, including refinishing existing wood floors that can be salvaged. High-end features likely will include granite countertops and stainless steel appliances. The suites will have a lofted look, with exposed spiral ductwork and high ceilings. One bedrooms will be about 750 square feet, two bedrooms about 1,100 square feet. The building also will boast many green, energy-efficient features. Tri-State Capital will soon provide financing for the $4 million project.

The first suites should be completed by early 2015, the developer says.

"I always look at properties with the eyes of potential," says Cicerchi. "I saw a great way to add more downtown living and integrate it with the downtown community."

 
The entrepreneurs behind Piccadilly Artisan Yogurt have unveiled the concept behind their new shop in University Circle. The Cleveland-based company's latest location, Piccadilly Artisan Creamery, will feature a style of ice cream and yogurt that is made using liquid nitrogen to rapidly freeze small batches of delicious ice cream.

This process of using liquid nitrogen to instantly craft yogurt and ice cream has grown rapidly on the West Coast, but Piccadilly is the first company in Cleveland to employ the technique. The process has three main benefits, say founders Adrian and Cosmin Bota: the rich and creamy texture it gives the frozen treats, the customization afforded to the customer, and the lack of preservatives needed when making it.

It all begins with the liquid nitrogen, which boils at an astounding -321 degrees Fahrenheit (that's several degrees colder than it was during the recent Polar Vortex). The nitrogen is added to the other ice cream ingredients in a mixer, where the nitrogen instantly freezes the contents on contact.

“We're really gonna let people go crazy and create their own thing,” Adrian explained during a demonstration on Thursday evening. Customers can decide what goes into their yogurt or ice cream and how soft or hard the texture will be. Because the ice cream or yogurt is being prepared fresh for each customer, preservatives are never necessary, which the owners claim results in a better-tasting product.

The Botas teamed up with designer Sailee Gupte, who helped transform the new store on Euclid. The tables and countertops are made of thick slabs of raw, live-edge wood. Exposed brick on walls gives the shop an edgy, urban feel. “Each area [Piccadilly] moves into has a specific feel and we want to pay homage to that," Sailee explained. To pay tribute to University Circle, the owners opted for “a more vintage and rustic theme.”

Piccadilly's owners have a passion for local, organic food that is evident in the menu offerings at their existing locations in Cleveland Heights and Ohio City. The owners buy from a local farm that does not use any preservatives, hormones or antibiotics, and they source other ingredients from the West Side Market. The Botas also will offer vegan yogurt options in the University Circle store.

“We’re just excited to be a part of this neighborhood," Bota told those in attendance.
 
The official grand opening of the new Piccadilly in University Circle is May 24th.
 

Camino, a new Mexican restaurant and "tequileria," has opened on West Ninth Street in the heart of the Warehouse District. Eddy Galindo, the restaurateur behind Luchita’s, opened the venue to provide a casual, everyday option for downtown’s growing residential base.
 
Camino aims to capture the neighborhood’s “up-and-coming and increasingly residential community,” explains manager Lindsey Henderson. The venue, which is open for lunch and dinner seven days a week, serves tacos, wings, burgers, empanadas, salsas and guacamole. On the drinks side is a sizeable selection of tequilas, craft beer and margaritas.

The menu features small plates priced from $3 to $5, including flank steak, mango-chicken, and chicken tacos. Margarita flavors include cucumber and pineapple-chili, but mojitos also are a big crowd pleaser.

Camino's tasty food and drinks are accompanied by a modern, unique dining room. A long communal table sits in the middle of the room, providing guests with the option to dine family style. Spacious tables and a large bar provide plenty of additional seating. Patio seating also is available; Camino is in the process of obtaining a license so that guests can enjoy their margaritas outside.
 
The owners plan to honor regulars and neighbors by implementing a rewards card system that would give benefits and discounts to those who stop by frequently.