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BBBIIIIGGGG DEVELOPMENT for Secondi-Gourmet

The phone rang on Monday going to voicemail and Laurel was on the line from Grapevine Cottage in Zionsville, a NW-burb in Indy. She wanted to let me know someone dropped off some of my Secondi-Gourmet sauce for them to try. They loved it!

I was to wait and connect with them on… Continue

Posted on August 7th, 2008 at 10:30pm — 1 Comment (Add)

Perhaps odd, perhaps interesting... you decide...

I was doing my thing visiting my normal routine of social networking sites when I ran across this article posted tonight at 5PM by Erik Deckers over on Smaller Indiana. Hint... it has someth… Continue

Posted on July 8th, 2008 at 10:16pm — No Comments (Add)

Our First Customer Goes Wild!

Boy, I didn't see this coming! It was early, morning hours, for sure. I receive an email from someone that I was scheduled to have a lunch meeting with to discuss Confluence! which is a networking event my company (… Continue

Posted on July 1st, 2008 at 6:55pm — No Comments (Add)

Official Site Launch: Secondi-Gourmet.com

It's official, www.Secondi-Gourmet.com is live! Orders are received for the various Secondi-Gourmet sauces and pastas right from the home page for ease. "Secondi" is the Italian word for "Main Dish," which we felt best described the us… Continue

Posted on June 30th, 2008 at 8:30pm — 1 Comment (Add)

Starts in a Commercially-Approved Kitchen

Technically, one cannot prepare or sell food to the general public unless it is start-to-finish cooked in a commercially-approved kitchen. My wife and I are fortunate to know a few restaurant owners in Indianapolis. Bill Pritt, who went to College with me, owns the… Continue

Posted on June 29th, 2008 at 6:30pm — 1 Comment (Add)

Profile

Relationship Status:
Married
Food-Related Background
Started in a local family restaurant (not our family!) at age 12. Stayed in food service full time until 1998, then part-time as a caterer for select events. During my early food service days I became the youngest age to serve Shoney's Restaurants at age 18 as a General Manager. Catering for my own company yielded projects serving 350 people at the largest events. My busy responsibilies as VP of Marketing & Sales limit my time for personal catering, but I get my fix by entertaining some great clients at some truly special eateries all around the Country!
Food Level
Caterer, Food Critic, Food Junkie
Reason for Joining TFJ
Share Recipes, Share Restaurant Experiences, Talk Food with other Junkies, Expose my personal food-related blog/site
Website:
http://www.secondi-gourmet.com

Brett's Photos


Guys - I sware by this stuff. It's a client of ours at the office. Everyone that I know (personally) that has ordered it has remained a long-time customer. Sheila's father has odered multiple times because it helped tremendously with joint pain relief. It's quality stuff if you want a topical pain relief cream.

Comment Wall (6 comments)

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At 10:27am on April 18th, 2008, Bob Hettel said…
Hi Brett, I hit the Fishers events and I try to do the lunch at Hot Shotz as well as the main event. I'll look for you at a couple of the up coming events.
At 12:13pm on April 17th, 2008, Bob Hettel said…
Brett, which RM meetings do you normally hit. I'd love to say hi sometime.

Also, where do you think the best place in Indianapolis is for Fried Chicken that is also kid friendly?
At 8:51pm on March 27th, 2008, Brett said…
Perfect! I can't wait to chat with you. Do you know Bruce Lewellen? He might be a good contact for you. He's on TFJ too. Who are you looking to meet from a business perspective? I love connecting people if I can. Thanks again for joining the network!
At 8:49pm on March 27th, 2008, Bob Hettel said…
Hi Brett, Thanks for the welcome! I saw your profile on SI and the link to TFJ and it sounded interesting. I'm also a member of Rainmakers - I guess we'll bump into each other one of these days.
At 8:33pm on March 2nd, 2008, Brett said…
Yo-yo! There are two ways... you can go to FORUM and "start a discussion" then just type in your recipe, (make sure to click on "post to main") and you're all set. Alternatively, if you would rather you can just make a blog entry (prefer that you post to main here too). On your member page you should see the tabs I'm talking about... either FORUM or BLOG will work. Once you click on blog, you will need to click on Add a New Post. In the blog you can add pictures fairly easily... I like the way they can be incorporated into the blog. I know enough about the html code to just be dangerous, so I center them, and then move the pictures around a bit. But no worries, that's not crucial... it does a pretty good job itself. Also, if you have pictures you can use the PHOTOS tab to upload them too. I like to use the simple photo uploader rather than the bulk, but that's just me. I know, it makes no sense at the moment, but if you click on photos you'll see the link for the simple photo uploader. As long as we keep the ads relevent and useful to what we're trying to accomplish I think they're a good idea. Glad you found something of interest in one of them. Chatter-chatter!
At 5:39pm on March 2nd, 2008, Kris Harrell said…
Hey Brett..yeah I was on lookin over it all..got some great stuff on here..one of the ads I saw was for Super Suppers so i read up on it..think I'm gonna go take a couple of their classes for fun..I will post some recipes either tonight or tomorrow..I'm up to my elbows in paint at the moment..I have a ??? when I want to leave recipes or comments or whatever do I have to put in an email address for it to go to someone specifically or just to post it..kind of unsure of this..Love the site..looks great..

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Brett commented on the photo chef 1 day ago
Brett added the blog post 'BBBIIIIGGGG DEVELOPMENT for Secondi-Gourmet' Aug 8
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Guys - I sware by this stuff. It's a client of ours at the office. Everyone that I know (personally) that has ordered it has remained a long-time customer. Sheila's father has ordered multiple times because it helped tremendously with joint pain relief. It's quality stuff if you want a topical pain relief cream. It is new to the market and can only be ordered online right now, this link will take you to the ordering site.

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