When master plumber Raymond Oatman, owner of A-OK Plumbing, Inc., in Plymouth, received his first letter from the IRS stating that he owed over $150,000 in back taxes, he sought help from three different tax professionals to resolve his problem.
“None of those accountants came up with any solutions, and I was getting letters from the IRS saying they were going to seize my house, my vehicles, my business. My life was on hold. It was collapsed,” Oatman says.
The recession of the early 2000s had challenged the nature of small businesses, including Oatman’s.
“The industry changed,” Oatman says, “and I was losing money.”
“Tax problems can originate in many different forms. It could be a divorce, a bankruptcy, a loss of job, a failed business,” says Mike Franskoviak, certified public accountant, and president and chief executive officer of Franskoviak Tax Solutions in Troy.
“One out of twelve American taxpayers has serious tax problems,” he says, “and that includes anybody who owes the IRS over $20,000, has two or more years of unpaid taxes, is being audited or is facing the threat of property liens or seizures.”
“When Raymond Oatman came to see me, we found an offer in compromise and resolution with the IRS. Raymond owed about $150,000 in back payroll taxes, and we settled it for $8,500. I thought that was a pretty good tax deal.”
Oatman says, “I have never been to an accountant before Franskoviak Tax Solutions who used direct phone contact for ongoing negotiation: true interaction! Then we didn’t have to wait weeks for each letter, etc. I’d been working with those previous three accountants for seven or eight years!”
“By the way,” Oatman adds, “I owed the state $110,000, and Mike settled that for $1,600.”
Oatman has been able to rebuild and expand his business, and it is flourishing.
“I’m paying
my taxes on time and I hope,” he says, chuckling, “to never have to deal with the IRS that way again!”
Franskoviak, who received his graduate degree at Eastern Michigan University and his master’s degree from Colorado State University, and has worked as a tax manager for several firms (including Deloitte Touche in Denver, PricewaterhouseCoopers in Chicago, United Artists Communications in Denver, Volkswagen in Auburn Hills) says, “I was about five years into my CPA business when I noticed how many clients were getting tax notices.”
“It so happens,” he adds, “that I received a flyer for a seminar in Denver teaching CPAs, attorneys and enrolled agents how to best solve tax issues, so I attended.”
“The first day of the seminar,” continues Franskoviak, “I was enthralled and ecstatic to learn more of how to solve clients’ problems – and I made the complete commitment and joined the American Society of Tax Problem Solvers.”
In 1996, he opened Franskoviak Tax Solutions in Troy.
“We are a small, hands-on firm,” Franskoviak explains. “Unlike firms who compete against us, we have no high employee turnover. We have consistency in service and are excellent with communication. “
“The biggest complaint against our competitors is from clients who feel like they are a number or are ignored. We return every phone call within 24 hours.”
In addition to specialty tax services, Franskoviak provides many other accounting and tax services for individuals and businesses, including: preparation of business and personal taxes, tax planning and consultation, tax-favored retirement and financial planning, financial statements for business budgeting and loans, bookkeeping and payroll services.
“For small businesses – those making under five million annually – we are a one-stop shop,” says Franskoviak.
One of the services he is offering to established and new clients is explanation of the impact of the new Tax Law of 2017.
“For small businesses, if you operate a C Corporation, your top tax rate will decrease from 35 to 21 percent. If you run an S Corporation, you are allowed to take a deduction equal to 20 percent of your business net profits from your taxable income,” he says.
“For regular taxpayers, there are changes, too,” he continues. “It’s wise to check your withholdings to make sure they’ve been adjusted properly. On their website, the IRS has a tax withholdings calculator.”
“It’s important for people to see their tax advisor. Or, come to see us,” Franskoviak says. “Let’s not wait until next April, especially people who own a small business. Their changes will be dramatic. Most of the time it will be favorable – but not always.”
Meanwhile, Franskoviak and his staff continue to bring “dramatic and favorable” solutions to their clients who are faced with serious tax problems.
“Sometimes I feel like a social worker,” Franskoviak shares. “People meet with me. We give them hope. We give them a roadmap to the resolution of their problem.”
“And,” he says, “what we always hear after our first consultation is, ‘I feel better already.’”
You never want something so good to end, but for the Dean family, it’s time.
Their announcement on Facebook was this: “To everything there is a season, and now it is time to announce the closing of Superior Fish. For over 75 years we have had the privilege of being of service to Royal Oak and the Greater Metropolitan Detroit area. We sincerely appreciate and thank you for your patronage and support. Many thanks to our coworkers who have helped to make Superior Fish …..SUPERIOR! Our last ‘O FISH AL’ day of full service will be Saturday June 16th. The week of June 18 we will have a Superior FROZEN Sale. Follow us on our website / Facebook for more details. Superior Fish & the Dean Family THANK YOU and may your future be SUPERIOR!”
Kevin Dean is only 58 years old, but he has worked in the family business for 50 years, following the mantra that his father, John, instilled in Kevin and his brother David, 61: “Honesty is our policy. Always be honest with your customers and suppliers. Respect them. Repay their loyalty with your loyalty.”
John passed away in 2011. David, Kevin, their wives, their kids and many employees have carried on the retail and wholesale business — where you could find gorgeous specimens of king crab, shrimp, flounder, grouper, haddock, halibut, lake perch, lobster or octopus — ever since.
In Royal Oak, where development has gone crazy for the last three decades, Superior Fish’s location at 11 Mile and 4th Street with the large parking lot behind has been viewed as Mecca for location, location, location.
“People have been making offers for many, many years,” says Kevin. “But that’s not the main reason we’re closing. It’s a myriad of reasons.” He doesn’t specify, but says to read between the lines.
Everything aligned, he says, that this was the time to sell. Yet he also says it feels totally surreal that this is happening. “We will miss the community very much,” he says. “So much of our lives and family gatherings were spent here.”
Working behind the counter at the register, Kevin’s daughter Stephanie Dean, 20, says she’s never worked anywhere else but Superior Fish, except babysitting. “They (her parents) brought us here when we were born instead of our house, so it’s our second home.” She’s excited about the next chapter of her life, but feels sad, too.
So does Jerry Schmidt of Troy, a 30-year customer, who says he heard the news and just felt like he had to stop in and buy something. “I’m just kind of roving here, thinking about the stone crab claws I used to buy and how my dear friend, now departed, used to come in and spend $400 for holidays every year on oysters and make oyster stew for everyone.”
Cathy Burr of Ferndale is equally devastated about the closing. She came in for the makings of ceviche. “I am so sad to see it close. It’s been here my whole life.”
Superior Fish
309 E. 11 Mile Rd.
Royal Oak, MI 48067
(248) 541-4632
Cindy Morris had a devastating problem. She owned three rescue dogs, and all three had cancer. That seemed like more than a coincidence, and she wanted to find out why.
Owner Cindy Morris
“I started doing research online, saw what was in our pet’s food, what’s in the supplements they might take — wondering if we are over-vaccinating our dogs,” says Morris. What she found is that most of the packaged pet food on the shelves — even the premium stuff — is often up to 18 months old, thus depleted of the vitamins and minerals animals need to thrive.
After experimenting with a line of her own homeopathic supplements for dogs as well a few for cats, Morris developed a following at the local farmer’s markets, and decided this was her next calling. She had spent more than 30 years managing J.L. Hudson and Macy’s department stores, and after retiring early, she was looking for something that could combine her business acumen with her love of animals.
Morris opened Pet Wants in Birmingham in October 2016. “I saw that this could be something to bring to the community, somewhere they could buy fresh food. Our food is made fresh every month in Lisbon, Ohio, by a 30-year family company that’s never had a recall, so when I place an order, that’s when they start to make it for me.”
Pet Wants’ kibble is slow-cooked in small batches, which retains the nutrients. “We only source the best protein, like lamb and wild-caught salmon from Nova Scotia, and our food does not have any fillers. Dogs and cats should not have any corn, wheat or soy, no animal byproducts, nothing unspecified and no added sugars or dyes. And it’s all made in USA, which is what my clients like.”
On top of that, Pet Wants delivers for free.
“My passion is trying to make a difference in the animal companions of my clients. They should be living a lot longer than they are,” says Morris. Sadly, two of her rescue dogs died. But Bailey, a mix of Curly Coated Retriever, Bernese Mountain Dog, Shepherd and Collie, has been in remission for seven years and is almost 15. Bailey likes to greet customers at the front door, as does diminutive Beau, another rescue dog, who is a mix of Border Terrier, Parsons Russell Terrier, Shitzu and Pug.
Melissa Shepherd of West Bloomfield is a fan of Pet Wants. She has been shopping here for her 18-month-old mini golden-doodle, Emmett, since it opened. She lost her last dog way too young — only 8 years old — and thinks the food at Pet Wants has made a huge difference in her new pup’s pep and appearance.
“His hair is so soft and he has such great, shiny teeth,” Shepherd says. The food is mainly based on brown rice (some is grain-free) and offers several varieties of protein, which keeps dogs from getting bored. “Emmett loves it.”
There’s also a well-curated selection of cat food, wet and dry, along with cans of wet dog food and even some locally made, fresh-frozen meatballs to sprinkle over dog kibble.
Birmingham dog trainer Ray Kerimian, who met Morris at her farmer’s market booths, also swears by the quality and variety of Pet Wants’ products. “I’m pleasantly surprised. My dogs now have shiny coats and a lot less stool — a lot of dog food has lots of fillers, which go right through their systems.”
Morris never sells her food beyond 90 days, because it begins to lose its nutritional value after that. “We donate it to shelters and rescues: Detroit Dog Rescue, Michigan Animal Rescue League, and Good Karma Puppy Rescue.”
Hanging from one of the walls in Pet Wants are trainer Kerimian’s line of waterproof leashes, along with other colorful pet products made by local businesses, all beautifully displayed. Who knew that pet supplies could look so chic?
In fact, the nearly 2,000-square-foot space, a former art gallery, is immaculate. The floors are polished cement, track lighting makes everything pop, and her custom-made bins and displays are sleek. A sitting area to the rear features comfy chairs and room for events.
“The whole concept is kind of like an urban store, a boutique specialty store,” says Morris. “Clients can go online and order their food and anything else that’s carried in the store. We pack it up and deliver it.”
Here you can find handmade dishwasher-safe, BPA-free, recyclable toys; treats; litter; poopy pickups, and pee pads in brightly wrapped packages. Nothing feels Big Box, and nothing comes from China.
In the homeopathic section, tinctures and other remedies in attractively labeled brown glass are for ailments like sensitive stomachs, mobility challenges and anxiety, all made from essential organic oils. Find paw wax and healing salve for dogs’ elbows and post-surgical stitch removal, calming balm with lavender and peppermint (not for cats but also good for humans), and a new batch of nontoxic mosquito, flea and tick spray.
Morris also carries probiotics, which enhances the immune system and puts good bacteria back in pets’ guts. She has seen great results with her dog Bailey, whose immune system was already compromised from cancer.
Another popular item at Pet Wants is Canna Drops, phytocannabinoids from the hemp plant known as CBD oil, for cats and dogs. It’s legal in all 50 states and is used for anxiety, pain, inflammation, mobility issues and seizures.
“I’ve gotten nothing but good feedback from customers,” says Morris. “Bailey has been on it since last fall. She walks three miles a day with me and she’s still energetic and wants to play.”
Watch for monthly events, visits with vet/chiropractor Dr. Grant Tully, and puppy training throughout the year.
It’s a perfect 76 degrees on a stellar blue-sky afternoon at the Royal Oak Golf Center. The air is sweet with the smell of new-mown grass and the constant sound of range balls being whacked, and pals Matt Song of Franklin and John Calso of West Bloomfield are geeked about the new Power Tee system they’re trying out.
Unique to Michigan, Power Tee offers up to 24 different adjustable-height settings. Load a basket of balls into the lower hopper, press a button on the console, which raises the tee, then take a whack. To readjust, hit another button and watch it move to the height you desire.
It’s the first time Song and Calso, who call themselves “rising juniors” at the University of Michigan, have visited the center. They’ve been playing for the last hour with a jumbo basket of balls. “He’s winning,” says Song.
“I’m surprised to see new technology here,” says Calso, happily, and somewhat in awe. “The sensor knows if you hit the ball or not.”
For decades, throngs of golfers have flocked to this verdant corner near 13 Mile and Coolidge to sharpen their game and take in some fresh air. The vast driving range and practice facility, which dates back to the 1950s and is owned by the City of Royal Oak, has long been an oasis in the middle of one of the busiest sections of North Woodward, a beloved place to sneak in some golf at lunchtime, get in a golf fix in a hurry after work, or take the kids for some leisurely mini-golf on a summer afternoon.
But those who haven’t been here in awhile are in for a treat. After a $1.5-million renovation and upgrades throughout, the 20-acre/ 250-yard-deep golf center is all bright, shiny and, with its automated ball-teeing system called Power Tee, techie enough to tantalize the most jaded Millennial. Many seniors like Power Tee because there’s no bending, no loss of grip on their clubs, just exhilarating fun.
Down the row of practice stalls are Ray and Anne-Marie Eklund of Beverly Hills, who have been coming to the center for 30 years. They’re impressed with the transformation.
“The whole facility is so much nicer,” Ray says. His wife adds: “We’ve seen all the changes and upgrades, and this is the best place for all kinds of weather.” She recently had back surgery and is taking lessons at the center to get her swing back. “The pros are great here,” she says.
For chilly days and evenings, the center added 33 covered and heated tees, making year-round driving practice a reality, one of the aims of the expansion. The new stalls are also equipped with fans for summer. In all there are 87 tee boxes, including open-air.
“Basically you can practice every shot here that you can do on a golf course—full swing, short game and putting,” says Pulice, who has been in love with all things golf since he was a young lad. “It’s kind of a cult,” he laughs.
Beyond the sheer joy of playing, it’s all about learning the game here, with three PGA golf pros to hone the skills of beginners on up via groups, camps, clinics, hour or half-hour lessons. There are 32 other employees on staff, plus a well-respected repair shop to keep equipment in shape.
Walking around the facility with Glenn Pulice, the center’s general manager and PGA professional, he points out the just-hung directional signage and the Adventure Golf area, with newly renovated “mountains,” a waterfall and carpets for mini-golf, all redone by Big Sky Miniature Golf out of Wyoming.
“We adjusted the golf holes together to make the entire golf course more fun and playable,” says Pulice. Krieger Klatt Architects and Ronnisch Construction Group, both of Royal Oak, oversaw the entire project. This area is where families or couples can enjoy a fun afternoon or date-night under the stars, and indeed they do; customers here range in age from three to 95, according to Pulice.
Thanks to the recent expansion, it’s also a fine place to party, whether celebrating a birthday, corporate event or any other kind of soiree.
“We tore down three small buildings to create a new 1,400-square-foot pavilion, adjacent to the 2,400-square-foot mini-golf complex. It’s a great event space,” Pulice says, which can accommodate anywhere from five to 200 people. “We cater the bigger events,” he adds, “and Tania’s Pizza (Royal Oak) helps us out with the rest.”
There’s also an 800-square-foot tent for overflow and Michigan’s unpredictable weather. A small concession area is nearby and also is upgrading the entire concessions menu.
Watch for more improvements as the season unfolds. There’s something here for everyone, and a good time is guaranteed for all.
By Honey Murray
Local Business News
Monica Nacianceno never had a Twinkie in her school lunch for dessert – or a Ding Dong, or a Ho-Ho.
She never had a Whoopie Pie or a Keebler cookie.
But every one of her classmates would have traded Monica their lunches for the treats she did have, and some of them begged to do so.
“There were nine of us,” says Monica, “and I’d awaken every morning to the smells of my mother’s baking. She was ahead of her time and made everything from scratch. She wouldn’t buy prepackaged foods because of all the additives.”
“Once,” Monica says, “my mother made the Twinkies I’d begged her for. They were the best ever!”
More than the other children, Monica loved to be in the kitchen. She made her first cake when she was ten.
“And I still haven’t stopped,” she beams.
Now owner of the Fox and Hounds Pastry Den in Troy’s Emerald Lakes Plaza on John R. at Square Lake Road, Monica was already making cakes for friends’ and family events by fifth and sixth grade.
“When I was seventeen,” she laughs, “I took four sheet cakes I’d made to our family reunion. What teenager does that?”
Monica grew up with relatives who were in the restaurant business.
“I would spend summers with them,” she says, “just to be able to work at the restaurant!”
“My very first real job was at Wendy’s. At age fifteen, they made me a shift leader and gave me a key.”
Later, Monica was also a manager at I Can’t Believe It’s Yogurt in Bloomfield Hills and Birmingham.
After graduation, Monica would practice her driving skills on Woodward Avenue.
“I was not an eager driver,” she says. “I’d head north on Woodward to Long Lake and would turn around by the fascinating, castle-like building on the corner: the Fox and Hounds restaurant. I’ve always loved historical buildings.”
Years later, Monica – looking for a part-time job – began working there.
“As a guest for the restaurant’s very last dinner before they closed permanently,” Monica recalls, “I had an idea: the restaurant can be gone, and the building can be gone, but their desserts can still be here.”
And when she saw a “For Lease” sign in Troy’s Emerald Lakes Plaza – where she’d been coming for 30 years – she says, “a lightbulb just went on, and I knew ‘it’s time, now!’”
Monica, who’d been busy with her own dessert delivery business, was able to acquire the Fox and Hounds Pastry Den name, as well as the recipes for their beloved vanilla, chocolate and marble Celebration Cakes; their tortes and miniature pastries; and their signature buttercream.
And she has created — with a black-and-gold tin ceiling; the original “Fox and Hounds Pastry Den” wooden sign and their original, now-antique brass cash register; a meticulously painted, over-the-fireplace mural of a fox hunt; and a few sturdy, wooden tables and chairs – a true, comfy lair (with Wi-Fi) where customers can sit and enjoy coffee, tea, or hot chocolate and slices of buttercream cake or freshly baked scones, cookies, muffins, gluten-free Chocolate Decadent Brownies, croissants and quiches.
“We have the best buttercream ever! It’s not overly sweet. With a million buttercreams out there, not one is like ours,” Monica says. “It has a lot of butter, whipped a long time, and a high cream content.”
Monica’s daughter (also named Monica) works with her mom and recalls that, when they first opened, they would give samples of the buttercream to customers who were eager to compare it to the original Fox and Hounds’.
“They’d get on their phones,” says ‘Lil’Monica,’ and call their friends to say, ’Yes! It tastes the same: delicious!’”
She adds, “It’s all about tradition and carrying on the type of quality that many young people have never experienced. One of our customers brought in a photo of his Fox and Hounds wedding cake from 25 years ago. We were able to re-create it as a surprise for his wife’s 50th birthday.”
Owner Monica Nacianceno and her daughter, Lil’ Monica
“And now,” Monica says, “their younger generation orders special cakes from us for their own families.”
“Our clientele is so great,” Lil’ Monica says. “They come from all over to get their favorite dessert, and they appreciate our personal service.”
“We want to brighten peoples’ days,” says Monica, “and make them at home while we carry on some local history, right here in Troy — in our own, cozy, little castle.”
Company information:
foxandhoundspastryden.com
5193 John R Rd.
Troy, MI 48084
248-642-0882
Since infants can sleep upwards of 12-18 hours a day, the mattress on which they sleep should be made of the most natural materials possible.
That’s why Rory Karpathian, owner of Beds by Design, now sells all-natural crib mattresses from his store in downtown Rochester. This brand-new line of crib mattresses offers a major difference from the typical mattress that consumers can purchase at “big-box” or other name-brand mattress stores.
Karpathian understands the differences between mattress products. He worked many years for some of the largest mattress companies in the world, and Karpathian wants to educate consumers on the differences.
“You’re talking about mattresses where the materials are actually toxic,” said Karpathian. “These are petroleum-based products that aren’t in any way natural.”
That can be particularly harmful for infants, who are going through their most critical developmental years. It is during the first three to five years of an infant’s life when parents should be the most conscientious about their child’s health.
The typical mattress is made of petroleum-based foam, an artificial, synthetic product that does not breathe. A crib mattress from Beds by Design is made of wool and natural-rubber, and comes with a lifetime warranty. It is better able to support the head and body of an infant.
“One of the benefits of an all-natural mattress is that it is really good for posture, and again this is a major issue for infants,” Karpathian said. “The bones and bodies of an infant are developing and you don’t want to take shortcuts. It’s something that parents should be aware of – but it’s not the type of message you see or hear on television because the large manufacturers don’t want you to know how their crib mattresses are made.
Crib mattresses should be extremely firm by nature so that there will be less danger of an infant suffocating, Karpathian said. Consumer Reports agrees, saying that the biggest mistake parents make in picking a mattress for their children is selecting “a mattress that’s comfortable for them.” And where a foam and petroleum made mattress doesn’t breathe, wool and natural-rubber moves perspiration and drool from an infant away from their body. That’s because wool naturally wicks away moisture and helps maintain a constant body temperature. An infant will sleep cool in the summer and warm in the winter without overheating. Wool also does not hold in heat.
Rory Karpathian, President of Beds by Design, with a mattress made for infants, pictured at his Harbor Springs location, Thursday April 23, 2015. (Photo by: Vaughn Gurganian)
One of the many benefits of this fact is that a naturally-made mattress can help to prevent bed rashes on an infant’s skin.
“Wool maintains your body temperature which is just common sense,” Karpathian said.
Consumer Reports agrees that a foam mattress offers several drawbacks. According to the respected product testing publication, “the cheapest foam and innerspring mattresses have thin vinyl coverings and edgings that can tear, crack, and dry out over time.”
Beds by Design can make a customized, all-natural crib mattress for infants that have a lifetime guarantee in just two weeks on average at its Harbor Springs manufacturing and showroom facility. Each mattress is made to order than shipped to the customer eliminating the need stock mattresses in the store, and doesn’t wrap them in plastic as a way to maintain that level of integrity. The quality of such mattresses means that they can be kept within a family for many years for future infants.
Each Beds by Design mattress is purposely designed to relieve pressure from hip and shoulder areas, allowing the contours of a body to be properly supported. It allows your infant to feel like he or she is sleeping on a cloud without the threat of body impressions that will mar that mattress forever.
Rory Karpathian, President of Beds by Design, with a mattress made for infants, pictured at his Rochester location, Thursday April 23, 2015. (Photo by: Vaughn Gurganian)
An all-natural crib mattress also makes for a perfect shower gift for a family, Karpathian said. The cost of the handmade, all-natural crib mattress starts at around $650. Special sizes and orders are also available. Mattresses for youth, teens and adults are also available at the Rochester location of Beds by Design and all are made with the same natural materials.
“The key is really to educate people about the differences,” Karpathian said.
Beds by Design is located at 111 W. 3rd Street in Rochester. It is open five days a week, 10:00 to 6:00 Tuesday through Friday and 10:00 to 5:00 on Saturday. Learn more by calling (248) 923-2153.
Oatman says, “I have never been to an accountant before Franskoviak Tax Solutions who used direct phone contact for ongoing negotiation: true interaction! Then we didn’t have to wait weeks for each letter, etc. I’d been working with those previous three accountants for seven or eight years!”
Down the row of practice stalls are Ray and Anne-Marie Eklund of Beverly Hills, who have been coming to the center for 30 years. They’re impressed with the transformation.
“We tore down three small buildings to create a new 1,400-square-foot pavilion, adjacent to the 2,400-square-foot mini-golf complex. It’s a great event space,” Pulice says, which can accommodate anywhere from five to 200 people. “We cater the bigger events,” he adds, “and Tania’s Pizza (Royal Oak) helps us out with the rest.”
“There were nine of us,” says Monica, “and I’d awaken every morning to the smells of my mother’s baking. She was ahead of her time and made everything from scratch. She wouldn’t buy prepackaged foods because of all the additives.”
“Once,” Monica says, “my mother made the Twinkies I’d begged her for. They were the best ever!”
More than the other children, Monica loved to be in the kitchen. She made her first cake when she was ten.
“And I still haven’t stopped,” she beams.
After graduation, Monica would practice her driving skills on Woodward Avenue.
“I was not an eager driver,” she says. “I’d head north on Woodward to Long Lake and would turn around by the fascinating, castle-like building on the corner: the Fox and Hounds restaurant. I’ve always loved historical buildings.”
Years later, Monica – looking for a part-time job – began working there.
“As a guest for the restaurant’s very last dinner before they closed permanently,” Monica recalls, “I had an idea: the restaurant can be gone, and the building can be gone, but their desserts can still be here.”
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