Business

Briarcliff “Points Kid” Jumps Miles Ahead

May 31, 2019 by Debra Hand

Vacation planning isn’t easy. Deciphering the complicated world of frequent flyer miles and credit card points, partner airlines and excursion fares with built-in stopovers seemingly requires an advanced degree. During his Briarcliff High School days, however, it was Rob Karp’s hobby. That hobby became a passion, and that passion turned into a thriving business before he was out of his teens.

On the Runway

Beyond balancing school, standardized tests, varsity soccer and the debate team, Karp (BHS ’15) had another commitment – leveraging airline and credit card points for free travel. He had always loved flying, even as a young child.

“My true passion has always been planes and aviation; when other kids were playing on their Xboxes I was sitting on a computer being a virtual pilot on Microsoft Flight Simulator,” Karp recalled.

Fascinated with all facets of airline business, and aware of “these things called miles” which could be earned and used to pay for flights, he spent middle school Friday afternoons calling airlines’ customer service numbers with questions and poring over online blogs. Karp helped his father research business travel, and with his father’s accumulated miles got his entire family to Israel business class with a multi-day stopover in another country.

When area airports closed following Hurricane Sandy in late 2012, Karp succeeded in booking his family to Minneapolis for a bar mitzvah by routing them from Westchester County Airport, which opened first, through Atlanta. A relative was impressed and suggested he turn it into a business; three weeks later, a day shy of his 15th birthday, Karp Enterprises LLC was born.

Taking Off

Demand grew quickly as word of his miles and points wizardry spread. Known locally as “the points kid,” Karp’s early success and decision to charge for services was largely due to word of mouth in the Briarcliff Moms and Chappaqua Moms Facebook groups. He spent up to 30 hours every week analyzing customers’ points and miles, intended destinations and dates, researching creative ways to book flights for no or drastically reduced cost. Eventually he used money earned as a soccer referee to hire someone to build a website.

Karp also familiarized himself with credit card “points” programs, offering paid consultations to help clients maximize point-earning potential based on spending habits. And he continued to immerse himself in the aviation business; for his BHS science research project, Karp worked with Delta’s Domestic Revenue Group, analyzing “hub” ramifications of airline mergers and interning for two summers at Delta’s Atlanta headquarters.

Word of the young entrepreneur’s expertise spread. He was featured by Bloomberg TV and Fortune.com, and as a BHS junior was named a “Westchester Wunderkind of 2014,” celebrating the area’s brightest young professionals under 30. By the time Karp graduated from BHS in June, 2015, Karp had worked with 100 customers, all on his own.

Spreading His Wings: Expansion during the College Years

Cornell University’s School of Hotel Administration (“SHA”) was a perfect fit for Karp. After his BHS graduation, he rebranded his company “MilesAhead,” but shut down 90% of his business the first semester.

“I wanted to start college with no strings attached,” he said. “It was one of the best decisions I’ve made, because stepping away made me realize how much I missed the business.”

Late that first semester, he hired three students part-time who shared his passion for aviation to help him research and book flights. Shifting his focus to luxury travel, in January 2016 Karp partnered with large national agency Valerie Wilson Travel, a member of the Virtuoso network, which provided MilesAhead with access to special airline values and hotel perks. Karp forged his own relationships with travel vendors, his team now having visited roughly 300 properties.

“I saw an opportunity,” Karp said. “Customers whose flights I was booking were booking hotels elsewhere, but said that they would be happy to give me the business if I were to provide it.” Building industry connections allowed him to expand MilesAhead’s offerings to hotels by the start of sophomore year.

Through 2017, his team was mostly Cornell students working part-time; Karp eventually became busy enough to hire a full-time assistant and independent off-campus “contractors,” also aviation enthusiasts, he met via connections. MilesAhead developed a presence on campus, and this past year was the first student owned and operated company to exhibit at the Hotel School Career Fair.

Flying High: Growth and Customer Service

Even during his BHS days, Karp recognized the need to keep clients happy, for example driving out to JFK himself to resolve a ticketing glitch. “That was an early example of my company’s commitment to customer service.”

He wants to make things as easy as possible for clients, and finds that MilesAhead’s use of the AXUS itinerary management app is a “key part of the customer experience.” Clients can download AXUS to their phones and view multiple trips–all flight, hotel and excursion information–and get updates on changes.

Karp has grown his company considerably–this spring about a dozen part-timers–to cover customers’ travel needs before, during and after their trips. MilesAhead is now comprised of Advisors who build trips, the Concierge Team, which finds and books anything from private guides to dinner reservations, and the VIP Team, which deals with logistics such as check-in and boarding passes.

The Sky’s The Limit

As a college student, Karp managed to devote 50-70 hours a week to MilesAhead, but upon his graduation this month is poised to “hit the ground running.” He has secured Manhattan office space and will have six full-time employees, all with the company for over two years, as well as additional part-timers. MilesAhead’s growth has not gone unnoticed; Karp and his company have been featured in or on CBSTV, the Cornell SHA magazine, the New York Times, and Forbes.com.

“I’m a full-time business owner and CEO. But it’s been one of the best learning experiences–being a student, a ‘college kid,’ and business owner all at the same time. I’ve learned to prioritize and what’s important to me,” he said, noting his evolving role. “Now my focus is building, developing and training my team and growth. We’re always looking for awesome new young talent, and have exciting and grandiose plans to keep expanding. We’re still savvy and thrifty,” Karp added, “but with building our luxury services, we have maintained our commitment to keeping that personal touch.”

Aura Salon: The Best Kept Secret on Upper King Street

June 3, 2017 by Stacey Pfeffer

The first thing you notice outside the entrance to the Aura Salon on upper King Street is the beautiful flowers in the artfully arranged window boxes.

Once you step inside on the lower floor you’ll be welcomed by four vanities bathed in natural sunlight where make-up artists use the latest Aveda products to enhance your natural beauty. In the mood for beachy waves or a blowout? Check, the stylists can do that too using the high-end Dyson Supersonic blow dryers which have a built-in sensor to protect your luscious locks from any heat damage.

If you need a fabulous cut or color or mani/pedi without all those harsh chemicals, simply walk upstairs and let the magic begin at the salon.

The salon and beauty bar is owned by Leticia Villagran and Chappaqua mom Jenn Filardi. Jenn was actually a client of Leticia’s for many years when Aura Salon focused on hair and nails. Realizing that there was an unmet need for expertly applied make-up and blowouts that won’t break the bank, Leticia teamed up with Jenn to open the Style Bar in February on the first floor of the salon. Having worked in the city at fashion shows and with celebrity stylists, Jenn brings a wealth of knowledge about the latest beauty trends and loves creating updos, braids and signature blowouts, all at an affordable price point.

Both Leticia and Jenn have relatives in the beauty business. Originally from Guatemala, Leticia’s father and grandfather cut hair. She went to cosmetology school there where students learn everything from facials to applying highlights.

Once she came to the U.S., she obtained her license and still takes classes to stay abreast of the latest beauty treatments and trends. She has more than 20 years of experience in the beauty business. Jenn’s grandfather was a barber and says working at the Style Bar is “in her genes. It’s so much fun. It doesn’t feel like work.” She also enjoys educating her clients about the best products to maintain the health of their hair.

With the upcoming prom and wedding season, the salon is ready to pamper clients for special occasions. “We do communions and wedding parties from the bride to the youngest flower girls,” said Villagran. Parties of four or more get a 10% discount and if the client requests it, they can provide at-home services. But Filardi is quick to point out that Aura is also a great destination if you need express services like speedy make-up applications for a night out or a quick blowout on a more regular basis.Villagran and Filardi and their staff have trained with leading beauty experts at Bumble and Bumble, Vidal Sassoon Academy, Wella, the Aveda Institute and Organic Salon Systems. They are passionate about having staff take industry workshops and continuing education so that clients have access to the latest products and styles.

A member of the Chappaqua-Millwood Chamber of Commerce, the salon’s stylists have volunteered at several events at local schools including a new moms event at World Cup Nursery school and creating a Nordic braid bar at Seven Bridges International Day. They also are proud to have a Greeley senior Clara Perlmutter help them with social media through a LIFE School internship program. Many of the local businesses have helped them get off the ground by promoting their services. “The whole community has been very encouraging and helpful–a real communal effort! “ added Filardi.

PHOTOS COURTESY OF WILLIAM LULOW

Greyston Bakery Implementing Mindful Business Strategies

March 6, 2016 by The Inside Press

Making a Difference Since 1982

“I’ve been on the production floor at Greyston and met many of the employees there. I can tell you, there’s no better organization than Greyston in fighting poverty. Please join me in support of this extraordinary organization.” –Ben Stiller, Chappaqua Resident, pictured (right) with Greyston Employee Bernard Anderson — “I’ve been on the production floor at Greyston and met many of the employees there. I can tell you, there’s no better organization than Greyston in fighting poverty. Please join me in support of this extraordinary organization.” –Ben Stiller, Chappaqua resident, pictured (right) with Greyston employee Bernard Anderson

By Janine Crowley Haynes

Here in Northern Westchester, you may not know of Greyston Bakery by name, but, perhaps, you know Ben & Jerry’s Chocolate Fudge Brownie ice cream. Based in Southwest Yonkers, Greyston Bakery delivers 35,000 pounds of brownies per day to Ben & Jerry’s. Greyston’s decadent, mouthwatering baked goods are also sold at Whole Foods and available on their website at Greyston.com. On the packaging of their products is the Greyston mission statement: Bakers on a Mission. We Change Lives. That’s one weighty claim. How could a bakery have the audacity to make such a declaration?

Mindfulness seems to be the buzzword of late, but mindfulness is an age-old concept to describe zen-like philosophical principles. Most of us associate mindfulness with yoga and meditation. Today, the word is being used extensively–mindful living, mindful eating, mindful parenting, mindful shopping, mindful business practices, etc. But…what does it actually mean? Mindfulness is derived from, but not limited to, Buddhist philosophy. It’s about being self-aware of the choices made in the present and how the decision-making process affects the outcome of the future. Philosophically speaking, mindfulness has the potential to change one’s trajectory, path, and eventual outcome in the future. Making mindful decisions is not limited to caring for one’s own wellbeing and prosperity. It also includes feeling a deep sense of responsibility and moral obligation to give back, serve, and uplift those in our communities and beyond for the greater good of humanity.

However, when a company decides to implement mindful principles as part of its business model, how exactly does that translate in the real world? What’s the impact on its success? In addition to turning a profit, is it possible for companies to uplift and enhance the lives of its employees and extend its reach into the community to effect positive change?

That’s one tall order. Yet, Greyston Bakery has been fulfilling that order since its inception in 1982. This is NOT your ordinary bakery. Founder and Buddhist Monk Bernie Glassman opened Greyston Bakery 34 years ago. His intention was to solve the serious social issues of high poverty and unemployment rates in Southwest Yonkers by employing the so-called unemployable. Glassman believed that business success and social justice are two sides of the same coin.

One key principle the Greyston business model is based on is Open Hiring. It benefits those who would not be considered employable by most companies’ standards. In Greyston’s 2015 Fast Facts – Mapping a Solution to Poverty pamphlet, it reads, “…The Bakery has a fundamental commitment to social justice through our Open Hiring policy in which individuals are offered employment regardless of educational attainment, work history, incarceration or past social barriers. Anyone with a positive attitude and strong work ethic is given a chance to transform their life for the better….” Basically, there’s no box to be checked on the application that delves into the applicant’s past. A prospective employee is put on a waiting list, and, when a position opens up, Greyston interviews the next person on the list.

To be clear, Greyston Bakery is a for-profit company. However, all the proceeds go to the Greyston Foundation which, in turn, provides various social programs offered to its employees as well as the community it serves. To say the least, Greyston is a multidimensional, nationally-recognized social enterprise. Since 2008, Greyston became a Certified B Corp, meaning it has to meet “…rigorous standards of social and environmental performance, accountability, and transparency…B Corp certification evaluates an entire company (e.g. worker engagement, community involvement, environmental footprint and governance structure) rather than looking at just one aspect of a company…”* In addition, Greyston has achieved Level 3 SQF Certification–the highest level in food safety and quality.

Greyston’s commitment to sustainability utilizes rooftop solar panels as well as creating a rooftop garden for employees to tend to and reap its rewards.

There are several philosophical plaques that hang along one of the walls in The Bakery’s environmentally conscious architectural structure. In addition to mindfulness, Greyston implements another important principle known as PathMaking. The plaque reads, “PathMaking…is both a guiding philosophy and a program at Greyston. The PathMaking philosophy is our belief that individuals can be supported to achieve wholeness (self-sufficiency) that comes from having a well-balanced, satisfying and integrated personal, spiritual and professional life. The PathMaking program at Greyston provides direction, support and referrals to all members of the Greyston Mandala–employees, clients and the board in the areas of personal and professional development and organizational success.”

Once hired, Greyston maps out a tailored-made path for the employee. Greyston mindfully considers all the aspects and challenges facing the individual–both in their work environment as well as in their personal life. Then, the new employee is placed in a nine-month apprenticeship program and provided support through various social programs offered by the Greyston Foundation.

Greyston’s Workforce and Development programs offer educational support, training, and business skills. The Greyston Childcare Center provides childcare and youth services for employees with children. Affordable housing is also available for those in need. What’s important to note here is that everything offered through the Greyston Foundation is within walking distance of the Bakery and/or accessible via public transportation. There are countless examples of the great works Greyston is doing for its community.

One example is, in collaboration with the City of Yonkers, Mayor Mike Spano, and New York State Senator Andrea Stewart-Cousins, there are now 441 plots of community gardens scattered throughout Southwest Yonkers. In 2014, these gardens produced 27,200 pounds of produce.

So, up here living in Northern Westchester, why should we care about Greyston’s efforts in Southwest Yonkers?

Greyston bakers making their famous Blondies.

President and CEO Mike Brady wants to extend its reach and share Greyston’s successful, prosperous and inspirational story beyond Southwest Yonkers. Clearly, Greyston is making a positive impact on its community by providing real, substantive solutions for the difficult problems of poverty and unemployment. And…it all leads back to the road of implementing mindful business strategies–a path worthy of following. Just don’t forget to stop and savor the brownies along the way. For more information, visit www.greyston.com

Janine Crowley Haynes, Chappaqua resident, freelance writer & author of My Kind of Crazy: Living in a Bipolar World.

*triplepundit.com

Greyston Employees on a Path to a Prosperous Future

Employee: Celia Robertson
Age: 35
Years employed: 15
Position: Line Staff
Her inspirational story: At the age of 20, Celia Robertson was hired by Greyston Bakery. It was her first job. She knew of The Bakery because her brother was a mixer at the time. To describe Robertson as an enthusiastic employee is an understatement. “I just love what Greyston stands for and the opportunities it provides,” Robertson states. She is a mother of two children–Khaliyah, 12, and Joseph, 8. “My daughter is already a great baker,” says Robertson, beaming with pride. As a single mother, she is grateful to have access to the child and youth services offered through the Greyston Foundation. Her aspirations beyond Greyston Bakery include opening a restaurant in Southwest Yonkers offering Jamaican and Creole cuisine.
Employee: Curtis Savage
Age: 24
Years employed: 3
Position: Quality Assurance Technician
His inspirational story: “When I was a teen, I was going down a dark path, cutting class, hanging out with the wrong crowd…It wasn’t good,” says Savage. His employment options were limited because he did not complete high school. Savage is one of many employees who have and are benefitting from Greyston’s Open Hiring policy. “My life changed when I was hired by Greyston,” he states. Savage is a father of three children: Samantha, 6; Nicholas, 3; and Curtis, 2. After having children, Savage’s perspective shifted. “I want my kids to have the best of everything,” says Savage. He is grateful for the support offered through the Greyston Foundation including childcare as well as taking advantage of the business and training programs through Greyston’s Workforce and Development Center. Savage is working on getting his GED and certification in food safety. When asked what his aspirations are for his future beyond Greyston Bakery, Savage confidently replied, “I plan on going to college, focusing on healthcare…then work towards becoming an RN.”

Save the Date: June 15

A key fundraiser benefitting the Greyston Foundation will be held on June 15 at Chef/Owner Peter Kelly’s Xaviars X2O on the Hudson in Downtown Yonkers. For additional info, please contact karent@greyston.org.

Chat with the Chamber of Commerce: You Asked, They Answered!

March 4, 2016 by Inside Press

A Chappaqua-Millwood Chamber of Commerce “Ask me Anything” event at Crabtree’s Kittle House gave 14 business owners and consultants a chance to share their business acumen with New Castle residents. The casual gathering drew visitors who were invited to rotate from table to table in ten minute segments following introductions of each presenter at the podium.

Good humor was in abundance. “I’ll try to be brief,” said Vinnie Milazzo, owner of the Chappaqua Village Market, “but I do have four years of stories to tell.” Local healer Benadette Bloom described herself as a “medical intuitive.” “I’ll also teach you to do what I do.”

L-R: Jennifer Bancroft, Chamber Manager with Dawn Dankner Rosen, Chamber President.

Discussing the first time offering, Dawn Dankner Rosen, who heads the Chamber, said she “thought it would be fun to have an event where you can meet up with experts in different fields for no fee, and ask them anything that comes to mind.” She said the board aimed to feature a “cross section” of owners and is considering regular “Ask me Anything” gatherings. — Grace Bennett

(L-R) Bernadette Bloom, Nicole Hair and Melysa Diament

Beth Rordham, Joan Bigg and Frank Bastone

(L-R): John Grimes, Ted Holmes and Rand Mark Manasse

L-R: Johanna Kline, Wendy Nolan, Deena Bochier

Ray Pahini and Rita Ross — Ray Rahni and Rita Ross

From the intro to Bill Ravies’ new book: “The Way of the Entrepreneur”

December 1, 2015 by The Inside Press

“I was having breakfast with a friend one winter day earlier this year at Jane’s, an outdoor café in Naples, Florida, a few blocks from my winter house in Port Royal. This enclave of 600 estates–ten and 20, 30, even 40,000-square-foot temples to capitalism at the edge of the Gulf of Mexico–is a tropical Newport, Rhode Island, and the only place of its kind on the continent. It also happens to be home to some of the wealthiest individuals and families on the planet. Many come from the world of finance and big business–investment bankers, retired corporate CEOS and CFOs, hedge fund guys–but as many are entrepreneurs, men and a few women who have built business empires (as I have) and made their fortunes in highly individual, innovative ways. They’ve all hit it out of the park.

Which is one of the main threads that run through this book: The way entrepreneurs determine their success by virtue of individualism and an unwavering belief in themselves and their passions.

The subject appears to be timely. More than ever, America is a land of limitless entrepreneurial opportunity. At the same time, it remains the immigrant’s dream, a country in which you can do anything and be anyone you want. All you have to do–aside from working really, really hard–is embrace the immigrant-like ideals of belief in oneself and one’s vision and be embraced, in turn, by family and extended family and friends.

In the end, in fact, it is that community of believers and supporters who help make American entrepreneurs what they are, not only business schools or MBA programs or investors.

It also helps, by the way, to reside outside the corporate mindset. As you’ll see, the distinction between entrepreneurs and corporate executives matters. A lot.

I’ve been out to breakfast and lunch with other business people, some of whom never make eye contact with the servers, much less engage them in conversation. But like entrepreneurs in general, I seem perpetually interested in learning about other people (and, if I’m reading Malcolm Gladwell’s David and Goliath accurately, which admittedly may be iffy, the majority of entrepreneurs are like me in another respect: We tend to be dyslexic).

So I view encounters with a waiter or waitress as an opportunity to connect not just with another human but, more often than not, with a young person who has his or her own passion, vision and dream.

Our waiter at Jane’s that sparkling, sunshiny morning was a young man in his early-to mid-20s with Slavic features and a strong Eastern European accent. His name was Piotyr–Peter, for convenience in America, he told my breakfast companion and me–and had come from Moldavia three years earlier. After hearing from a Ukrainian friend about life in Naples, he had driven 1,000 miles from Maine with his girlfriend on the dream of one day opening a restaurant of his own, and he had stayed.

“Why leave?” Peter told us. “Is so beautiful!” Then–perhaps taking in our clothes, or the Bentley parked in front, or the fact that we were free to take a late breakfast in the middle of the workweek–he voiced a sentiment that either hasn’t been uttered, or I haven’t heard, in a very long time: “Thank you,” he said, “for building this country!” He was speaking to us but he might as well have been talking to the founders of the nation and the heroes of the American Revolution, who were entrepreneurs in the truest, fiercest sense of the word.

My entrepreneurial journey happens to have been mapped through real estate and a family-owned company, but it could just as easily have been in any industry and any entity. What counts is what you bring to a business–vision, passion, imagination, determination, sheer courage–not what it brings to you.

Our young waiter is on his journey, as I was 40 years ago, practically to the day. Although I live the rest of the year in an equally exclusive community in Fairfield County, Connecticut (one of the richest communities in the United States), I grew up a town away in one of the poorest and roughest sections of one of the poorest and roughest cities in the Northeast…”

Bill Raveis’ The Way of the Entrepreneur is distributed by National Book Network (NBN) and available through Amazon, Barnes & Noble in-stores and online, and independent book stores nationally.

In 1974, Bill Raveis opened the first William Raveis Real Estate office in a room above a grocery store. Today, William Raveis Real Estate, Mortgage & Insurance is one of the top companies in the nation and a full service real estate, mortgage and insurance brokerage with over 3,600 sales associates and 114 offices throughout the Northeast, annual real estate sales of nearly $8.1 billion, 3,000 corporate relocation transferees a year and a total mortgage volume of $10 billion.