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‘Old School’ Ways Keeps Primo’s Going 41 Years Later

‘Old School’ Ways Keeps Primo’s Going 41 Years Later

‘Old School’ Ways Keeps Primo’s Going 41 Years Later

06

MARCH 2019

BY BRAD KADRICH

LBN Community Series
Birmingham

Back in the day, there was a television show about a fictional bar where “everybody knows your name.”

 At Primo’s Pizza in Birmingham, truth is stranger than fiction, because staffers inside they really do know the names. Most of them, anyway.

MICHAEL BEAUFORE

GENERAL MANAGER, PRIMO’S PIZZA

It’s not really that surprising, since the pizzeria has been at its Adams Road location for 41 years. The eatery, opened in May 1978 by owner John DeAngelis, has been serving multiple generations of families ever since.

“Probably 75 percent of our customers we know by name. They’re that regular. There are people who eat here five or six days a week,” said general manager Michael Beaufore, who ought to know, since he started at Primo’s in 1982. “We know everyone … I like to call it the ‘Cheers’ effect. You walk in, we know what you eat, what you drink, and (customers) like that.

“We’ve been here long enough that the children who used to come in here with their parents are now bringing their own children in,” he added. “They’ve grown up in this place.”

Some of the staff has, too. Beaufore came into the store back in 1982 looking for a night job while he was getting his degree from Oakland University – and hasn’t left. Many of the 20 or so staffers have been there for decades.

“It’s a good atmosphere here … We take care of the employees well, and they seem to really enjoy it,” Beaufore said. “We have a staff that’s been here a long time.”

 One of them is Joe Larson, a cook who’s been at Primo’s for some 30 years. He said the work atmosphere combined with the quality products makes it a great place to work.

 “It’s great pizza, we use good ingredients, the customers like us and they like our food,” Larson said. “I enjoy my job.”

“Probably 75 percent of our customers we know by name. They’re that regular. There are people who eat here five or six days a week.”

While feeding the customers who come into the store, Primo’s also reaches out to others in the community. The restaurant is particularly involved with the local schools, providing pizza for the concession stands at both Birmingham public schools – Seaholm and Groves – as well as for events and activities at local elementary schools and churches.

 That kind of community outreach is integral to the store’s success.

“That’s a real part of us,” Beaufore said. “It’s always been very important for us to be part of this community, and that starts with the schools.”

That’s OK with Seaholm High School senior Joseph Henze, who’s been getting lunchtime pizza at Primo’s the last two years.

 Primo’s is in proximity to his school and the pizza “is delicious,” according to Henze.

 “It’s fresh every time I get it,” Henze said. “And it’s good every time I get it.”

Primo’s isn’t solely a pizza place – there’s a full kitchen, where you can get sandwiches, ribs, pasta and salads, and a convenience store attached with beer, wine and typical fare – and all of that can be delivered.

 “We’re open late. I think that’s an advantage,” Beaufore said. “We were one of the only places in the area you could get ribs delivered or a cheeseburger delivered at 11 o’clock at night.”

Still, Primo’s wouldn’t be nearly as successful without the pizza. Beaufore said the secret to the eatery’s success is the “old-school” way they do things there.

Primo’s prime product is made by hand, starting with dough made fresh every day. Cooks also hand-cut the vegetables and other toppings – something Beaufore says is a dying art in the pizzeria business these days.

 “We do things old-school,” Beaufore said. “I think that’s part of our success.”

Not only is Primo’s the “pizza place to be” for current Birmingham residents, it’s also a gathering spot for former residents who, for whatever reason, come home.

 “It’s a place of destination now. If people grew up in Birmingham and moved away … if they come back for a holiday or other reasons, they seem to always want to get their Primo’s,” Beaufore said. “It’s part of the fabric of Birmingham.”

That’s why the store does so much community outreach.

“We’ve always felt we are part of the Birmingham community, so that’s very important,” Beaufore said. “It’s a way for us to reach the customers, for them to get to know us, for us to give back. We’ve been here a long time, been successful, so you give back to the community, and they continuously come back to you. It works.”

Primo’s Pizza
966 S. Adams Road
Birmingham, MI 48009
(248) 642-1400

www.primosbirmingham.com

 

 

 

 

 

 

 

 

 

 

 

 

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Choose a Most Delectable Gift at Birmingham’s Bateel

Choose a Most Delectable Gift at Birmingham’s Bateel

Choose a Most Delectable Gift at Birmingham’s Bateel
20
FEBRUARY 2019
BY HONEY MURRAY
LBN Community Series
Birmingham
“I feel like I am in the finest jewelry store when I visit Bateel,” says Rochester resident Carly Strand. “But the sparkling display case and glittering boxes are filled with dates and exclusive chocolates instead of rings and earrings,” she chuckles.

“I’m always uplifted from having gotten something unique and delicious, whether it’s a hostess or holiday gift – or a little treat for me – when I leave here,” she adds.

NADIA HAMOUDI

STORE MANAGER, BATEEL
Bateel (the word means “the young offshoot of a date palm tree”) in Birmingham, which opened in May of 2017, is the first U.S.A. location of this luxury gift boutique that has stores in cities around the world, including London, Jakarta, and Dubai.

“Many of our customers here in Birmingham have seen our name outside of the United States,” says manager Nadia Hamoudi. “And also, many see our window of jeweled and metallic gift boxes and come in because they wonder, ‘What is going on in here?’.”

“I love our brand,” Nadia says, “because it is unique. We have a specific spin on chocolates, which is dates.”

The dazzling display cases are filled with impeccably arranged trays of dates of all kinds: stuffed, chocolate-dipped, rolled in crushed nuts.

The dates are grown naturally on Bateel’s farms in the Middle East and then meticulously processed with custom-made machinery that “polishes” each date.

“I’ve been to the factory in Dubai,” Nadia says. “It is amazing to watch how the dates are so carefully cared for and maintained.”

Nadia’s favorite item is the khalas date filled with caramelized macadamia nut.

“If I eat one, I will not be able to stop,” she laughs.

“I also love our half-moon biscuits,” she shares. “They are butter biscuits, filled with date paste, then dipped in dark, milk or white chocolate and then in chopped nuts or sesame seeds.”

“I’m always uplifted from having gotten something unique and delicious, whether it’s a hostess or holiday gift – or a little treat for me – when I leave here.”
Bateel also offers Origin chocolates, made from limited-quantity, single estate-produced cacao.

“The chocolate is richer, purer, and of the highest attainable quality,” Nadia explains, “and, like our dates, can be packaged in an assortment of types and quantity according to the customer’s desire.”

Maryam Abrahim of Northville is a frequent Bateel customer.

“I have family in New Jersey,” Maryam says, “and they are looking very forward to receiving this box of dates stuffed with candied orange peel and lemon peel that is being packed for me right now.”

In minutes, Nadia has gift-boxed and beautifully beribboned the selection of dates.

“One of my favorite events was a party we did for a couple this Christmas,” Nadia recalls. “We were so busy providing corporate gift boxes to clients, and we were still able to create gorgeous dessert trays that the hosting couple loved!”

“Dates are such a wonderful office treat, too, especially instead of something like donuts,” Nadia says.

“Even though dates have a high amount of natural sugar, they are actually low-glycemic. In small quantity, they do not raise blood sugar levels. And, if kept in the fridge, they last for six months!”

Bateel also offers date jams, marmalades, and mustards; Umbrian olive oil and date balsamic vinegars; caramelized and roasted nuts (though their products do not contain peanuts or walnuts); date sparkling beverages, imported teas, and Yemen coffees: all available for specially packaged gifting or individual purchase.

“So,” Nadia smiles, “we are not ‘that date store’ but are so excited to be a unique shop for the most exquisite of gifts that delight our customers all around the world.”

215 N. Old Woodward, Birmingham, MI 48009
248.885.8006

bateelusa.com

 

 

 

 

 

 

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Birmingham’s Try It Raw Café Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

Birmingham’s Try It Raw Café Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

Birmingham’s Try it Raw Cafe Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

17

JANUARY 2019

BY HONEY MURRAY

LBN Community Series
Birmingham

On Tuesday morning, while on her way to work at 7 a.m., Angela Doman realized she’d forgotten her lunch.

“Rather than stop and get junk food, I’m so glad that Try It Raw is here,” she said as she sipped a frothy green smoothie while waiting for her favorite to-go lunch: nachos that are made with cabbage chips, walnut meat, cashew cheese, avocado, “and all sorts of goodness.”

MICHAEL SEVERANCE

OWNER, TRY IT RAW

“It’s junk food that’s not actually junk food!” she smiles.

Doman, who has been a regular customer since Try It Raw opened in 2012, eats mostly a vegetarian diet.

“They are super-accommodating,” Doman adds. “There was a point a few years ago when I couldn’t eat anything solid, and Michael (the owner) would blend up a bunch of protein-packed, natural drinks for me.”

“Being flexible – and able to give people what they specifically want and need – is one of the best things about running Try It Raw,” says Michael Severance who, with his wife, Natalia Castro, and Marc Dobaczewski opened the unique, organic, vegan café on Maple Road in Birmingham.

“We have a customer from Flint who comes down every week to get her own custom salad and special smoothie,” Severance says. “And once, a visitor in town fell in love with our food and had the tacos, nachos, and burgers that she loved shipped – at a very high cost – to her home in Indiana!”

“Sometimes a customer will say, ‘I can only eat this or that kind of dressing. Can you make it?’ It makes you feel good to be able to do it, and sometimes what you create is so good that it ends up on the regular menu!”

“I’ve always been a very food-oriented person,” Severance shares, “and into all kinds of eating – especially healthy eating.”

In his late twenties, while working with Dobaczewski as a sushi chef at Clawson’s Noble Fish, Severance started making raw food at home.

“I think the first thing I made was a meatloaf out of walnuts,” he recalls.

“Once, a visitor in town fell in love with our food and had the tacos, nachos, and burgers that she loved shipped – at a very high cost – to her home in Indiana!”
He was also playing in a band and considering a career in teaching.

“Even with lots of interests and ideas, nothing was going anywhere,” says Severance. “My wife realized I needed to choose a direction and focus on it, so we took a vacation to Miami to think things through.”

While there, they visited a tiny, raw foods restaurant.

“We loved it, and decided to open one, ourselves, in Birmingham. We came home, walked around the streets of Birmingham, and found this little place.”

Seven month later, they were open.

Severance continues to remain flexible, adding new items and services – like the two or three types of soups he now serves every day.

“I had to adapt my concept of ‘raw’ to include something that my customers really want, and they are enjoying our daily soups,” he says, as he adds freshly chopped onion and squash to his steaming, commercial Insta-Pot.

“This squash soup is extremely popular, and we’ll be serving green lentil soup with lemon, dill, and turnips, too. Sometimes, when my staff sees me walking towards them, they know I’ll be saying, ‘Chop squash, guys!’”

Other currently popular menu items include Caesar salad with cashew dressing, collard green-leaf tacos, avocado toast, the monkey milkshake (with bananas, dates, almonds, cinnamon), and a special for each day of the week: kelp noodles on Monday, lasagna on Tuesday, pizza on Wednesday, burger classic on Thursday, beet “rye bread” Rueben on Friday, Birminghamburger on Saturday, veggie sandwich on Sunday (though exact menu is subject to varying – and to selling out).

Smoothies, juices and sweet treats are also available.

“Celery juice is a big seller right now’” says Severance, “as well as our blend of celery, cucumber, kale, cilantro, lemon, and ginger.”

“Though I don’t get elaborate with desserts,” he says, “the desserts I do have, people like a lot — like our gluten-free cinnamon rolls and our cashew-based chocolate-banana cheesecake. We have a cheesecake every day.”

Try It Raw Café also accommodates deliveries and, with Birmingham’s traffic-packed Maple Road, they’re very willing to make a curbside (or behind-the-building), hand-to-hand lunch delivery.

“That’s another thing I love about having this business,” Severance shares. “We can always do new and different things to meet people’s needs!”

To meet their own needs for fresh produce and other supplies, Try It Raw uses some of this area’s most trusted wholesalers.

“Our organic produce, year-round, comes mainly from B & B Organics, and Cinzori Farms provides our spring and summer stock. Our packaging and disposable goods, of compostable materials, are from Greensafe Products in Detroit.

“And,” Severance continues, “you’ll taste the difference in our cold-pressed juices because we use a Norwalk juicer.”

In addition to providing his home-grown menu (which is 100% gluten-free, with no cross-contamination), Severance enjoys being part of his community. He will be giving a presentation at Birmingham’s Baldwin Public Library on Thursday, January 31, from 7-8 p.m. titled, “Eating Healthy with Try It Raw.”

“I will always remain flexible,” says Severance, “and looking to provide a service people need that maybe no one else is doing. We find where we fit and say, ‘I can try it! I can do it.’”

213 E. Maple Road
Birmingham, MI  48009
248-593-6994

tircafe.com

 

 

 

 

 

 

 

 

 

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Birmingham’s Primi Piatti Market: Sharing the Gifts of Italy

Birmingham’s Primi Piatti Market: Sharing the Gifts of Italy

Birmingham’s
Primi Piatti Market: Sharing the Gifts of Italy

06

NOVEMBER 2018

BY HONEY MURRAY

LBN Community Series
Birmingham

Monica Bisignano Zamler, owner of Birmingham’s Primi Piatti Market, looks conspiringly at her manager, Brittne Drake, while recalling an experience with a long-time customer who recently had her first baby.

“Remember, Brittne?” she smiles. “Our customer who was no longer allowed to eat our ‘Parma’ sandwich with prosciutto (thinly sliced, dry-cured Italian ham), mozzarella, and tomato — that she ordered almost daily – once she became pregnant?”

MONICA BISIGNANO ZAMLER

OWNER, PRIMI PIATTI MARKET

“As soon as she was discharged from the hospital,” Monica laughs, “the first thing she did was come in to get that sandwich!”

“I remember that!” agrees Brittne.

At Birmingham’s north end, “down the hill” and cozily tucked into a row of small, unique, and well-appointed shops, Primi Piatti makes a visitor feel like they’ve been transported to the most charming and abundantly stocked Italian deli, market, and gift store in all of southern Italy.

Tall metal racks are brimming with tins, bottles, cello bags, jars, and colorful boxes filled with breadsticks and biscuits, gift-wrapped cakes and cookies, oils and vinegars, spices, candies, olives and peppers – and more — all Italian-made.

Glass deli-display cases are lined with salamis and Italian hams and meats; wedges and bricks and slices of Parmigiano Reggiano, Pecorino, provolone, ricotta and other imported Italian cheeses; fettucine,  ricotta-filled gnocchi, rigatoni, or whatever handmade pasta has just been lovingly made in small batches using the trustworthy pasta-making machine (also from Italy) which stands like a benevolent sentry behind the counter, ready to loyally attend to its tasks; and homemade meatballs and sauces, their rich, swirling aromas tantalizing every customer.

Rustic cupboards and painted wooden shelves hold fine, hand-worked Deruta ceramics, pottery from Vietri Sul Mare, hand-blown Murano glassware and glass goblets from Tuscany.

“The Italian meal is not just about delicious food,” says Monica. “It’s also about the presentation: the serving bowls, place settings, glassware, tablecloths. The entire experience is beautiful!”

Monica, who was raised in Birmingham, warmly recalls her upbringing in an Italian household.

“The Italian meal is not just about delicious food. It’s also about the presentation: the serving bowls, place settings, glassware, tablecloths. The entire experience is beautiful!”

“We were always about cooking and family,” she says, “and we still are.”

Monica recently purchased a home in Italy with her sister and brother-in-law and has been to Italy so many times that she no longer keeps count of the number of her visits. But she does bring home ideas for dishes and recipes – which her mom and son (a chef at a Metro Detroit restaurant) compete to replicate.

And she is always inspired by the Italian pottery she finds in her travels.

“I source from all over Italy,” she says. “Everything is one-of-a-kind. And we have such wonderful pottery gifts, even dog bowls, cat bowls, and handmade jars for pet treats.”

“We also offer an online wedding registry so couples can receive place settings, serving bowls and dishes, glassware, cutting boards, and other unique items that have a range of prices.”

Twenty-five-year-old Brittne has accompanied Monica on a couple of her trips.

“I went to an olive grove to see how they make the oil that we sell here,” she says.

As Brittne cuts the rows of roasted red-pepper shell pasta that exude from the machine she says, “I love anything Italian. My mom and dad are good cooks, and I’ve always liked to work with food. I heard about Monica, and am so glad to be working here, where everything is from Italy – except me,” she laughs, “though Italy is in my heart. I’ve learned so much here!”

“I couldn’t do this without Brittne,” exclaims Monica, “or all of our loyal customer following!”

On Sundays, the store fills with many of that loyal following who come to buy the homemade ravioli that is Sunday’s special item.

“It only takes three minutes to cook when you’re ready to make your dinner at home,” Brittne explains.

“I’m thinking about making beet and mascarpone or mushroom ravioli this week,” Monica notes. “And we always have meat ravioli, too, on Sundays.”

“On Saturdays in December, my mom, Nonna Bisignano, will be here making her pizzelles (thin, waffle-like cookies made using a special iron, sometimes with a light flavor of anise).”

 

“And I’ll be traveling soon again to Italy, to bring back more beautiful pottery pieces and other items,” says Monica. “I love to go to Italy, and it’s good to have a reason to go.”

“I’ve figured out what would make me happy,” she shares, “and it’s this!”

Primi Piatti Market
550 N. Old Woodward
Birmingham, MI  48009
248-566-3353
primipiattimarket.com

 

 

 

 

 

 

 

 

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Lyudviga Couture Opens Store in Downtown Birmingham

Lyudviga Couture Opens Store in Downtown Birmingham

Lyudviga Couture Opens Store in Downtown Birmingham

28

NOVEMBER 2018

BY REBECCA CALAPPI

LBN Community Series
Birmingham

Nearly 20 years ago, Lyudviga Shneyders stepped off the plane from Crimea with nothing but $200 in her pocket.

Today, she’s a fashion maven and owner of Lyudviga Couture in Birmingham, providing only the best fabrics, original styles and singular customer service.

 

LYUDVIGA SHNEYDERS

OWNER, LYUDVIGA COUTURE

While the store has been in Birmingham for eight years, it’s been decades in the making.

“My grandma thought if I would learn how to sew, I would be able to provide for a family no matter what. So, she knew in her village where she was living, the most respectful lady was a seamstress,” said Shneyders.

By age 15, Shneyders was already sewing and designing for competitions. In fact, her design in one competition got second place because the skirt she created was narrow at the waist and flared at the hem.

“I didn’t get first place because it was too futuristic. Then, a few years later, the tulip skirt became popular,” she said.

“Growing up, I wanted to be an astrophysicist or an astronomer. I wanted to find out all the secrets of the universe. But Grandma said, ‘Go learn to sew first, then you can count your stars.’

It was the best decision I ever made,” Shneyders said. “I went to fashion design school at 15 and graduated at 19. Since then, it’s brought bread, butter and a lot of joy to my life.”

Lyudviga Couture has been a Birmingham mainstay for years, but it re-opened in June on Maple Road. The shop is big and airy with racks full of the latest original Lyudviga designs as well as high-end, ready-to-wear items.

“All brands I bring into my store are unique. I have no brands that are selling in at least a 15-mile radius. I pick them personally and work with the sales rep directly, especially with new brands, casuals. It’s a very good price point, but very good quality,” Shneyders said.

Trudy DunCombe-Archer, former judge and former first lady of Detroit, raves about Lyudviga Couture and has been a client for at least five years.

“I saw her designs and immediately upon seeing her designs I paid her a visit. My closet is just filled with her creations. Everything from gorgeous evening gowns to a classic black dress with outstanding detail,” said DunCombe-Archer.

“My closet is just filled with her creations. Everything from gorgeous evening gowns to a classic black dress with outstanding detail.”

Shneyders personally designs formal and evening wear as well as professional attire and anything a client might need to feel beautiful. She also sews the dresses she designs, especially the first one.

“I am a professional technologist. I have to know how the dress can be done in the most time sufficient way,” she said. “The reason I’m successful is I don’t lose even a second in the production line. When clients see how a dress is done and how the seams are made, they know this is not a dress my grandma made in the basement.”

 

Rhonda Walker, news anchor at Local 4 WDIV, also counts on Shneyders for her clothing designs.

“I’ve worn her designs for many years and I’ve known her for over a decade. I have her design clothes for the news or for special occasions,” said Walker. “She’s extremely creative and talented. A lot of her clothing is one of a kind. I love buying from small businesses and boutiques, but most of all it’s the person and how talented and creative she is.”

 

The design process starts with the occasion—black tie, cocktail, etc. Then, Shneyders gives homework. Clients are to go through magazines and find two or three dresses they like and what they like about them.

“I go through the store and show them my designer gowns. My gowns are one of a kind and are waiting for the right person. Sometimes it is love at first sight. But adjustments can be made,” Shneyders said.

At the second meeting, Shneyders goes through fabrics. Silks, laces, beading and velvet all come off the shelves, so she can show them what she has.

“The sensation of touching and feeling of it takes over. I also show about 100 different colors of silks,” said Shneyders. “I’m a big fan of natural fibers. If gown has to be made, and a price has to be paid, only nature can provide.”

For Lyudviga Couture, Shneyders travels the world for the best of the best fabrics. She buys direct from mills in Italy, so customers can get the very best pricing, without the department store mark-ups.

Then, she starts sketching and doesn’t stop until she has the design the customer wants.

“That first fitting reveals whatever they thought would look good on them, doesn’t,” said Shneyders. “I’m getting my customers educated on how clothes are supposed to be by pinning and showing them how they’ll look after alterations. I want a finished garment to look phenomenal.”

Lyudviga Couture is a one-stop-shopping experience. From one-of-a-kind garments and top-quality shoes and jewelry, to original handbag designs, Shneyders has everything a fashion-forward woman needs.

“Once upon a time, I was a girl who came to America with $200 in her pocket. But 20 years later, this is what I got. Whatever I did in my life, mistakes or achievements, has brought me here,” Shneyders said. “I still have a joy in creating and nobody can take that away from me.”

168 W. Maple Rd
Birmingham, Michigan 48009
(248) 540-0105
www.lyudviga.com

 

 

 

 

 

 

 

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Dentists All Smiles Over Merger

Dentists All Smiles Over Merger

Dentists All Smiles Over Merger
24
OCTOBER 2018
BY REBECCA CALAPPI
LBN Community Series
Birmingham
Scott Meldrum, D.D.S., was looking to slow down.

Glen Maylath, D.D.S., wasn’t actively looking to merge his practice with someone else.

But in June, the long-time friends and colleagues combined their dental practices creating Total Dental Fitness, and so far, it’s working beautifully.

GLEN MAYLATH, D.D.S (l) & SCOTT MELDRUM, D.D.S. (R)

CO-OWNERS OF TOTAL DENTAL FITNESS
“I mentioned it to Glen, and he said, ‘Why don’t you come work for me?’ I looked at the office, thought it was exquisite, merged all my clientele here and I think it’s been fairly successful,” said Dr. Meldrum.

Dr. Maylath agrees.

“We’ve known each other for a long time, and it just turned out,” Dr. Maylath said.

Andrea Kowalyk, 44, has been a patient of Dr. Meldrum since she was a child.  She said she was uncertain when she heard about the new business relationship.

“I was nervous,” Kowalyk said. “I really trust Dr. Meldrum. Then he merged with Dr. Maylath and he’s great. I could be alright now if Dr. Meldrum chooses to retire. Both dentists are great at making sure nothing hurts you and treating you like you have a brain in your head They have great bedside manner and are very compassionate at what they do.”

For many years, Dr. Meldrum worked out of an office on Elm in Birmingham. He bought that practice in 1978 from his then father-in-law, whose family had owned the practice since the 1930s. Now, the two dentists work out of offices at 50 W. Big Beaver Road.

They offer the full spectrum of dental care for the whole family including a fully digital experience using leading-edge technology, same-day crowns and even some orthodontics.

“I think the biggest difference in our two practices is how my practice was a very small, old-fashioned dental practice,” said Dr. Meldrum. “We had one small computer, but most things were done on paper. I moved from the 1980s to the 21st century in one afternoon. Everything here is digital as much as possible. The instant modernization is the biggest change.”

Having worked solo for many years, the new business partners are enjoying talking shop.

“We want to make it a fun, positive experience. When they’re in the dental chair, we really engage them so they have a good time.”
“There’s certain dynamics of having other eyes looking at something,” said Dr. Maylath. “It’s nice to be able to have a different viewpoint or reaffirm a viewpoint.”

Said Dr. Meldrum, “I’ve always worked by myself. It’s fun to have a colleague to talk about dentistry in general. He and I can be candid when we’re in the back room eating lunch.”

While dentistry is the bread and butter of their business, they occasionally stumble into something much deeper. Dr. Maylath remembers patients who thought they were having teeth issues, but it turned out to be a brain aneurysm, multiple sclerosis and even a brain abscess.

While Dr. Meldrum has worked mostly by himself, Dr. Maylath went into the army after dental school and worked with other professionals on a daily basis.

“After dental school, I was in the army at different dental facilities. There were different dentists trained in different parts of the country, and that opened new options,” said Dr. Maylath.

A Paw Paw, Michigan, native, he knew he wanted to be a dentist in eighth grade. After attending Kalamazoo College and then University of Detroit-Mercy for dental school, Dr. Maylath was posted on an army air base in Germany for six of his seven years in the service. He also served at an evacuation hospital during operations Desert Storm and Desert Shield.

“When I came back to Birmingham over 20 years ago, I decided that if I’m going to establish a practice, why don’t I make everything digital. We’ve been doing it for more than 20 years. My whole goal is to stay on the leading edge with crowns in a day and laser dentistry,” he said. “Whether it’s new technology or something that’s been done for many years, we still treat people how we want to be treated. That’s key. And that aspect doesn’t change whatever the technology is.”

That philosophy mirrors Dr. Meldrum’s.

 “It doesn’t make a big difference in how I fix someone’s tooth. But it helps with the business,” said Dr. Meldrum. “It was tough for me to get used to, but now I’m used to it and it’s more efficient.”

Total Dental Fitness is also supported by Diana McQuirter, D.D.S., who sees patients a few days a week.

 

The practice is an experience. Patients can use video games, such as a snowboarding simulator, in the waiting room before or after their appointment. Parents appreciate the distraction for the whole family.

“We want to engage the patient,” said Dr. Maylath. “We want to make it a fun, positive experience. When they’re in the dental chair, we really engage them so they have a good time. When they see what happens, they tell their friends and they refer their friends.”

Read our previous story about Dr. Scott Meldrum:

http://localbiznews.net/dentists-old-school-approach-puts-focus-on-people/

50 W. Big Beaver Road
Bloomfield Hills, Mich.
248-642-5020
totaldentalfitness.com
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