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Municipal Airport Gets FAA Funding for Improvements

The Federal Aviation Administration has awarded approximately $236,000 in grant funds for improvements at Oceanside Municipal Airport, the city announced Oct. 26.

The federal grant will fund the design for a planned rehabilitation of approximately 430,000 square feet of existing airport apron pavement, as well as 10,000 linear feet of perimeter fencing. It will also support the installation of two pedestrian access gates and an emergency vehicle access gate, according to a city statement.

The funds are in addition to a $141,000 FAA grant that the city received last year for an update of its airport layout plan, currently under way, with a draft plan to be submitted to the federal agency later this year.

Airport Property Ventures LLC, the company responsible for the operation and management of the facility since September 2009, served as the city’s representative during the FAA funding application process. Company principal Lydia Kennard said the firm will continue to assist the city in garnering funds for safety and security enhancements.

Oceanside Municipal Airport is a general aviation airport owned by the city and located on 43 acres. It features one runway, fuel services, tie-down and hangar rentals, and vending services. 

— Lou Hirsh


Marketer Sees Quarterly Sales Increase Dramatically

AL International, a direct marketer of nutritional products and coffee, said its net sales for the third quarter increased fourteenfold to $10.5 million, compared with about $718,000 for the same quarter in 2010.

During the summer, AL International was formed by a merger of Youngevity Essential Life Sciences and Javalution Coffee Co.

The company that has stock traded on the Pink Sheets exchange under the ticker JCOF.PK said it spent $250,000 for charges related to acquisition integrations and the opening of offices in Southeast Asia.

— Mike Allen


Local Restaurant Chain Adding Sixth Location

San Diego-based Broken Yolk Café, whose San Marcos restaurant is shown here, plans to open a sixth location, in Oceanside in December.

San Diego-based restaurant chain Broken Yolk Café plans to open its sixth location in early December in Oceanside. A company statement issued Oct. 20 said the restaurant will open in the space that formerly housed Crabby Bob’s Seafood Grill on Vista Way.

The company recently initiated a franchise development program, with an eye on converting closed restaurant locations to the Broken Yolk format, which debuted with the first San Diego eatery in 1979.

Valerie McCartney, the company’s vice president of franchise development, said there is a “larger-than-average inventory of sites that would potentially fit our brand.”

The Oceanside restaurant will be operated by franchisees Randy and McKenzie Corrigan, who have a development agreement to open a second store that will likely be somewhere along the Interstate 15 corridor. The statement said the company also is scouting for franchisees in the Orange County and Los Angeles markets.

— Lou Hirsh


Stone Brewing ScoutingFor European Location

Stone Brewing Co. has not finalized its choice of a new location for its entrance in Europe, according to its co-founder in a response to a published report that the popular microbrewery selected Berlin as the site.

Co-founder Greg Koch said the news was premature and that “there is certainly not certainty” about the selection as yet. “At this time, it is not yet known where Stone Europe will plant its flag,” he said.

Koch was in Europe this summer scouting various possible sites in two cities, Berlin and Bruges, Belgium.

Stone continues work to open a Stone Brewing World Bistro and Gardens, a second brewery/restaurant, at Liberty Station in Point Loma.

— Mike Allen


Dance Studio to Open a Third Site

Locally based dance studio A Time to Dance Inc. will open its third San Diego location Nov. 12 in Rancho Bernardo. The new studio is at 12120 Alta Carmel Court, according to an Oct. 25 statement.

The company offers dance and fitness classes, workshops and events.

— Lou Hirsh


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