SeaWorld and Former CEO Agree to Settle SEC Charges
SeaWorld Entertainment Inc and its former CEO, James Atchison, have agreed to pay more than $5 million to settle fraud charges for misleading investors about the documentary film “Blackfish,” the Securities and Exchange Commission announced Sept. 18. SeaWorld’s former vice president of communications, Frederick D. Jacobs, has agreed to settle fraud charges for his role as well.
On Board With Expansion
With 916,000 passengers and nine cruise lines making calls in peak year 2008, the Port of San Diego was once considered one of the busiest homeports on the West Coast in comparison to Los Angeles, Long Beach and San Francisco, and one of the biggest in all of North America.
SERVICE: Organized, Corporate Approach Applied to Food Service
More times than not, when food items are off spec based on color, size or shape, they are considered food waste and tossed in the nearest garbage can. But since 1989, Carlsbad-based Good Source Solutions has been helping to reduce the amount of food that goes to the landfills by finding homes for those visually-unappealing products at educational institutions, corrections facilities, nonprofits and hospitals.
The headquarters will be run by Chris Renner, who was named the league’s new CEO in July.
BREWING: Canning Co. Adds Sleeves to Its Services
When Matt Woempner wanted a change in career from the high-tech world a few years ago, he didn’t turn to his financial advisor. Instead, he tapped a couple of buddies from his soccer team for guidance.
SOFTWARE: Acquisition By Elite SEM Should Add To Co.’s Marketing Muscle
For Rick Backus, chief executive officer and founder of San Diego-based CPC Strategy, a little reinvention has gone a long way for his online marketing agency.
The company compared 182 U.S. cities based on 65 key metrics, including movie costs, open hours of breweries and fitness centers per capita.
DINING: Plant-Based Cuisine Aims to Transform Typical Menu and the World
When Jeffrey Harris launched Plant Power Fast Food, the San Diego-based, GMO-free, plant-based restaurant chain, in 2015, his idea was not to cater to vegans and/or vegetarians — although they are surely welcome — but to offer a healthier alternative to omnivores in a space where it can have the most amount of impact on the most amount of people possible.