SEPHORA SET TO BOW IN N.Y.

WWD April 10, 1998 | Born, Pete NEW YORK -- The French perfumery giant Sephora is hatching plans for a new American revolution.

With talk of empowering consumers through knowledge and liberating them with the freedom to experiment and choose among a vast array of products, Sephora executives are laying plans to transplant their bright and playful self-service merchandising approach to New York. The first Sephora store here is set to open by early summer. sephoracouponcodenow.com sephora coupon code

And that's just the beginning. For Sephora, first it's New York, then the world.

At least that's the strategy articulated by Howard P. Meitiner, president and chief executive officer of Sephora Americas/Asia/Pacific, the DFS Group subsidiary charged with replicating the beauty chain's French success through the Western hemisphere and outside of Europe.

Flanked by Steve Bock, executive vice president of merchandising and marketing, and Sherry Baker, vice president of international marketing, Meitiner sketched preliminary ideas on how Sephora's merchandising manifesto can be translated in the Americas and Asia-Pacific.

A key move will be establishing a New York flagship, measuring as much as 20,000 square feet, that Meitiner says could serve as springboard for expansion. Referring to the 14,000-square-foot Paris superstore on the Champs-Elysees that established Sephora's reputation internationally, Meitiner declared, "Champs-Elysees presold Sephora to America, and we want New York to presell it to the world." The Sephora executives said that manufacturers at the recent duty-free exhibition in Orlando, Fla., told them that what Sephora needs to succeed internationally is major stores in Paris, New York and Miami.

The first site in SoHo is still not signed, so the address was not disclosed. But even though the site, measuring about 9,000 square feet and serving as the lead store this summer, is obviously considered key, it is not the flagship that, as Bock said, "will project our image to Latin America and the Far East." That will be another location among the four or five stores that Sephora could have inside New York.

There are three basic formats: The flagship size, ranging from 9,000 to 10,000 square feet and upward, an average unit of 4,500 to 5,000 square feet and a new model that Daniel Richard, the president and director general of Sephora in France (see related story, this page), is developing. Bock described it as "Sephora lite": a store that will measure 2,500 to 3,000 square feet.

Meitiner described the new, smaller stores as being developed for a neighborhood in a city, for example, that is important but does not generate the volume base to support a full-sized store.

In Paris, Richard is at work developing not only store formats, but merchandising ideas and products -- including the eye-catching Sephora house brand -- as well as running Europe. Meitiner described him as "the caretaker and owner of the Sephora concept." Meitiner's team, based at the DFS headquarters in San Francisco, has the responsibility of adapting the concept to meet the needs of foreign markets.

For instance, fragrance is far more important in France, where it reportedly accounts for nearly 60 percent of sales in the Champs-Elysees store, than in the U.S.

Conversely, color cosmetics -- particularly makeup artist brands -- have greater currency with Americans than with the French. And skin care is an area that also is being strengthened for the U.S. go to web site sephora coupon code

Bock said, "Where there were perceived weaknesses, we have worked hard to strengthen those areas." Meitiner sketched the preliminary vision for the Western hemisphere development. The company plans to start in the U.S., then expand to Asia and South America.

Plans call for opening 14 Sephoras in the U.S. this year, he said, adding that sites are being sought both in malls and on street locations.

In the second year, Sephora plans to expand into Japan, South Korea and one Latin American market, probably Brazil. And by next year, the company hopes to have more than 40 stores open.

By the year 2002, the door count is expected to reach 180 to 185 outside Europe, with a possible total volume of $1 billion, depending on the productivity of the locations.

In 2004, the global total -- including Europe -- could hit 600 stores, Meitiner estimated. Turning back to the U.S. and the starting point in New York, Meitiner said sites are being examined in the city's Flatiron district, Times Square and other parts of Manhattan. Bock had no comment on speculation about Rockefeller Center.

Outside New York, Sephora is closing in on Miami -- with sites in South Beach and Coconut Grove -- and looking at Washington's Georgetown section, Boston, Chicago and New Orleans. Two stores are envisioned in Los Angeles, with the same number in San Francisco, two or three in Las Vegas and one in Hawaii.

Meitiner said he expects sales to average at least $1,000 a square foot and most stores to turn profitable within three years.

The Sephora concept -- as pioneered by former president Dominique Mandonnaud -- is anchored by four "convictions":

Customer Freedom: "Customers are free to go in there and do what they want [such as dabbling in the multitude of product testers]," Meitiner said, noting that there will be no hard sell. "We will resist the temptation of doing gift-with-purchase and purchase-with-purchase promotions, and our salespeople do not sell, they provide information." Bock added that the sales associates will be experts, not only in fragrance and color, but also in skin care.

In a further departure from department store practice, sales associates will not be paid on a normal commission basis tied to their sales tallies. Bock said they will be paid a salary and rewarded at the end of the year, based on how well the store has done.

Cultural Awareness: One characteristic of Sephora is a sense of celebration of global culture, as evidenced by special promotions. As an example, Meitiner suggested a possible exhibition of Aboriginal culture from Australia. Baker also mentioned a show on Masai costumes. Bock also talked about diversifying the product assortment to include shades appealing to women of color.

Primacy of Beauty: Mandonnaud, who sees himself as an artist and had "sculptor" printed on his business card, took esthetics into account in doing everything from picking products to shopping bags. The store's ambience and product mix are calculated to enhance customer self-confidence and sense of well-being.

Drive to Innovate: The retail world is so competitive and fast paced that the company must keep evolving to stay ahead of the pack, since every new idea is quickly adopted by the competition. "We have a saying at Sephora," Meitiner said, "If it works, change it." While the merchandise assortment is still being studied, it will consist of prestige products with manufacturer-suggested pricing, like in department stores, the executives said. But that is where the similarities end. A dramatic difference will be the absence of gwp's, a department store workhorse.

Bock explained that Sephora's appeal will be in its playful environment. "Consumers will want to come into Sephora for the freedom of choice and the shopping experience," he said, asserting that the store will appeal to many customers who now are not buying cosmetics in department stores. "The potential to expand the prestige cosmetics market is huge." There will be some overlap with the competition, he acknowledged, "but I think the majority of the customers we are going to cater to will be a new audience.

"No gifts, no pwp's, no gwp's, no catalogs, no spritzers and no spiffs. Because of that, we will cater to a different customer," he continued, "who enjoys the shopping experience we offer." Although negotiations have not been concluded with vendors, there have been some initial reactions.

One came from Leonard Lauder, chairman and chief executive officer of Estee Lauder Cos., which commands 44 percent of the U.S. prestige market.

Lauder will open with Sephora "on an experimental basis" with the Lauder, Clinique and Aramis/Tommy Hilfiger brands in the SoHo, South Beach and Coconut Grove stores, he said, asserting that "we believe Sephora has good potential for success in non-mall locations, where it will not have to go head-to-head with department stores.

In mall locations," he continued, "it is unclear what lines will go into Sephora and how they will perform vis a vis department stores." Born, Pete

RELATIVES BEGGED HIM NOT TO DRIVE

The Boston Globe (Boston, MA) May 10, 2006 | John R. Ellement, Globe Staff For more than an hour early Sunday, relatives of Patrick J. Byrne urged him not to get behind the wheel, telling him repeatedly he was too drunk to drive, authorities said. The 56-year-old Woburn man fiercely rejected the idea, becoming so combative that he threatened to punch a nephew in the face, authorities said.

Frustrated, Byrne's relatives gave up. A few minutes later, Melissa Leminen lay partially buried in the median of Route 3, where she had been tossed after her car collided head-on with Byrne's, which authorities said was traveling the wrong way.

"Why didn't anybody take the keys?" asked Leminen's sister, Cathleen Lloyd, in a telphone inter view from her parent's home in Weymouth. "Why didn't someone call 911? . . . As far as I'm concerned, I blame all of them now. I blame all of them." In a rare move, Plymouth District Attorney Timothy J. Cruz charged Byrne yesterday with second- degree murder in ignoring his relatives, driving the wrong way on Route 3 in Rockland, and driving past two motorists who tried to get him to turn around. If convicted, Byrne faces life imprisonment with the possibility of parole after serving 15 years. here south shore medical center

"I think those facts are so egregious that they need to be addressed and looked at very seriously, and I think that's what we did here," Cruz said in a telphone interview after Byrne was arraigned in his bed at Boston's Beth Israel Deaconess Medical Center with court officials and the news media present.

Melissa Leminen, 26, of Weymouth, a phlebotomist at South Shore Medical Center, was killed in the crash. Her passenger, first cousin and best friend, Theresa Cordeth Leminen of Weymouth, suffered serious injuries and is recovering at Brigham and Women's Hospital in Boston.

Byrne was also charged with manslaughter while operating under the influence of alcohol, third offense, operating under the influence, and causing serious bodily injury.

Byrne was listed yesterday in good condition. He did not speak during his hearing but listened closely to Assistant District Attorney Frank Middleton and his defense attorney, Francis Spillane, argue about bail before Hingham District Court Judge Patrick J. Hurley.

Hurley ordered Byrne held without bail.

According to a State Police report and Middleton, Byrne and 38 other people boarded a rented bus for his nephew's bachelor party in Rockland Saturday morning. site south shore medical center

"He was universally described as being drunk, obnoxious, and belligerent," Middleton said. He said Byrne argued with several fellow passengers.

The bus returned to the Rockland park-and-ride lot along Route 228 about midnight, and Byrne's relatives urged him not to drive, according to the police report and Middleton.

Byrne's brother-in-law, John McGrath Jr. of Abington, told State Police investigating the crash that he had tried for 15 minutes to stop Byrne from driving but left, hoping that his son, Mark McGrath of Abington, would succeed.

Mark McGrath told police he offered to drive Byrne home and took his golf clubs to try to coerce him into not driving. Byrne threatened to punch him in the face, Mark McGrath told police.

Mark McGrath told police he watched his uncle drive away and then got onto Route 3 himself in the correct direction "to see if anything happened." He then observed the crash.

Another person on the bus, identified in the police report as James W. Dunne of West Roxbury, told police he "knew Byrne was bad, but never thought he was bad enough to do that." The McGraths and Dunne did not return a telephone call seeking comment yesterday.

Middleton said Byrne was convicted of drunken driving in the 1980s and in 1999.

Lloyd said the wake for her sister will be tomorrow and Friday at McDonald Funeral Home in Weymouth. "I know there are people just like us who lost a loved one to a drunk driver," she said. "We would love for them to come, and we would love their support." John R. Ellement, Globe Staff

Grill skills

Chicago Sun-Times May 20, 2009 | Misha Davenport Ah, Memorial Day weekend. A time when man pulls the cover off the grill with a primitive grunt and, after a winter of hibernation, rediscovers the ability to cook. go to site charcoal grill

Rick Gresh, executive chef of David Burke's Primehouse, 616 N. Rush, credits both his parents for igniting his culinary passion, but like many homes, his father ruled over the grill while Gresh was growing up in Cleveland.

"He would cook these great hamburgers, hot dogs, a slow-roasted pork shoulder, basically anything he felt like cooking," Gresh says.

Gresh carries on the grilling traditions from his father with his own unique and innovative grilled meats, fruits and vegetables.

He gave us a Grilling 101 lesson. Listen up -- here's what we learned.

GAS VS. CHARCOAL "There are basically two kinds of grills: gas and charcoal," Gresh says. "Both produce different flavors and have their positives and negatives." Gas heats both quicker and more evenly, perfect for nights when you come home late from work and want to fire up and quickly cook a few chops or steaks.

Unfortunately, gas doesn't provide any additional flavor to what you cook and almost makes the use of a good meat rub essential (aged meat also packs a lot of flavor).

Charcoal grill cooking brings a lot of flavor to things, but meats with a lot of fat in them are more risky over a charcoal grill. Be sure to trim any excess fat and also keep a spray bottle with water handy to control any flare-ups.

ADDING CHIPS If you add wood chips to your charcoal, keep the lid closed while you're cooking, Gresh says.

"You want the meat to capture the flavor of the smoke," he says.

If using smoking chips, you also want to make sure you start with a relatively dry piece of meat. Skip the marinades, rubs and oils.

"If you want smoke to attach to the meat you are cooking, you need to have a drier surface for the smoke to adhere to, otherwise that flavor will just run off," Gresh explains.

CHOOSING YOUR PROTEIN Start with a butcher you know and trust.

"If you're cooking beef, you want a cut that is beautifully marbled. When grilling, you never want a piece that is red as red can be," Gresh says. "Try to avoid big clumps of fat. The more dispersed the fat is, the better it will be." For seafood, Gresh says to avoid anything that actually smells like a fish.

"The ideal fish should smell very clean and almost crisp," he says.

THE FLIP SIDE It's also important not to overload the grill.

"Don't cover every square inch or you will have nowhere to flip your meat to," he says. "You want to move it to another area of the grill upon flipping because the meat has already absorbed most of the heat from the spot where you were grilling it." Gresh also says it's easy to know when to turn your meat.

"If it's sticking to the grill, let it sit," he says. "If you have to scrape it, it isn't ready. Let it sit a few more minutes and then give it a turn." How dark you char the meat is a matter of personal choice, though most people prefer a deep, golden brown to their grill marks.

"Some people prefer grill marks that are golden, indicating the carmelization of the meat," he says. "The blacker the line, the more bitter." A MATTER OF DEGREES Use a thermometer to test the internal temperature of your meat.

"Don't overstab or stab on the end," Gresh advises. "Place the thermometer as close to the middle as possible and remember that meat will be less cooked at the bone." In Gresh's kitchen, beef hits medium rare between 130 to 135 degrees, while medium is 140 to 145 degrees and well done is 160.

The U.S. Department of Agriculture's recommended temperatures differ; by USDA standards, 150 degrees means medium rare. (Go to www.fsis.usda.gov for a complete list of recommended safe temperatures.) The USDA says pork should be cooked to 160 degrees but can be pulled from the grill once the temperature hits 155 (the meat will continue to cook while the meat is resting).

LET IT REST And speaking of resting, Gresh says it is an important step in grilling.

"Never, ever eat something right off the grill," he says. "Meats in particular need 5 to 10 minutes of rest before serving." And don't be afraid to use your grill for things other than meat.

"I even do a grilled pizza at home at least once a week," he says. "I cook the pizza dough like naan, then move it to the top of the grill to finish off cooking with my choice of cheese and toppings." GAS VS. CHARCOAL "There are basically two kinds of grills: gas and charcoal," Gresh says. "Both produce different flavors and have their positives and negatives." Gas heats both quicker and more evenly, perfect for nights when you come home late from work and want to fire up and quickly cook a few chops or steaks. go to site charcoal grill

Unfortunately, gas doesn't provide any additional flavor to what you cook and almost makes the use of a good meat rub essential (aged meat also packs a lot of flavor).

Charcoal grill cooking brings a lot of flavor to things, but meats with a lot of fat in them are more risky over a charcoal grill. Be sure to trim any excess fat and also keep a spray bottle with water handy to control any flare-ups.

GRILLED POUND CAKE WITH GRILLED PEACHES MAKES 4 SERVINGS ?? teaspoon ground cinnamon ?? teaspoon nutmeg ?? cup sugar 4 peaches, halved and pitted ?? cup melted butter 4 slices pound cake, sliced *-inch thick Set gas grill to medium or heat charcoal grill until coals are white.

Combine cinnamon, nutmeg and sugar in a bowl. Brush the flat side of peach halves with melted butter. Place the peaches in the cinnamon mixture and allow to marinate for at least 5 minutes.

Place peaches flat side down on grill. Cover and grill for 5 minutes.

Flip peaches, cover and grill for 5 more minutes. Remove from grill, slice each peach half in quarters and cover to keep warm.

Brush both sides of each pound cake slice with butter. Place on grill. Cover and grill 1?? to 2 minutes. Flip each slice and grill for another 1?? to 2 minutes, until slices are crisp and golden.

Top with grilled peaches and freshly whipped cream, and serve immediately.

Rick Gresh, David Burke's Primehouse Nutrition facts per serving: 450 calories, 28 g fat, 16 g saturated fat, 146 mg cholesterol, 64 g carbohydrates, 5 g protein, 162 mg sodium, 3 g fiber DRILLED CORN The grill is often a man's domain and what guy doesn't also like playing with his power tools? Gresh takes the unusual step of using a hole saw to buzz about two inches off each cob -- hence the name Drilled Corn.

MAKES 4 SERVINGS 2 corn on the cob, shucked, cut in half 3 ounces butter, softened 3 teaspoons canned chipotle peppers, chopped 2 tablespoons cilantro Salt and pepper 4 bacon slices Rub each cob with butter, chipotle peppers, cilantro, salt and pepper. Wrap a bacon slice around each cob.

Wrap corn in foil and cook on a hot grill until tender.

Rick Gresh, David Burke's Primehouse Nutrition facts per serving: 235 calories, 21 g fat, 12 g saturated fat, 55 mg cholesterol, 9 g carbohydrates, 5 g protein, 194 mg sodium, 1 g fiber Color Photo: Richard A. Chapman, Sun-Times / Rick Gresh grew up in a grilling household in Cleveland. The grill remains his domain at David Burke's Primehouse, 616 N. Rush, where meat is dry-aged in a Himalayan salt-tiled room. ; Color Photo: (See microfilm for photo description). ; Photo: Richard A. Chapman, Sun-Times / (See microfilm for photo description). ;

Misha Davenport