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Gary Shek is the manager of Wasabi Steakhouse in Miller Place. Photo by Giselle Barkley

Smile.

That’s what Gary Shek tells his employees at Wasabi Steakhouse in Miller Place. As the manager of the hibachi restaurant, Shek’s main concern is providing good service by tending to the customers and ensuring high-quality food — two reasons that encourage new and repeat customers to return to the restaurant.

The four-star establishment opened March 23, 2014. Since then, Shek is usually the main employee greeting guests when they arrive, and sends them off when they leave. While it may take him a couple tries, it doesn’t take long before Shek remembers the names and faces of his customers, which adds to the guest’s experience.

“Let’s say I see your face [one time], a year later, I will still say hi,” Shek said. “You make [the customer] feel like [they are really important]. Of course, business is very important, but the customer, you have to make them feel like family.”

According to Shek, some hibachi restaurants focus on having a classy or elegant style, while he wanted his restaurant to be more family oriented, since many of the residents he serves are families who may remain in the area until their kids graduate high school.

Gary smiles for the camera with Wasabi Steakhouse owner Kenny Ching. Photo by Giselle Barkley
Gary smiles for the camera with Wasabi Steakhouse owner Kenny Ching. Photo by Giselle Barkley

Kenny Ching, one of the owners of the restaurant, has known and worked with Shek since the mid-1990s. They met while working at the Secret Garden Tea Room in Port Jefferson. Ching said working with Shek is easy.

“I don’t have any pressure,” Ching said. “He can handle [work] pretty much himself. I don’t have to follow him. Training managers isn’t always easy.”

Shek credits his management skills to working in the hotel business in Hong Kong before he moved to Long Island in 1990. It was at the hotel where Shek tried to remember the names of hotel guests. It wasn’t until he transitioned to the restaurant business that Shek saw the difference between the hotel and restaurant business.

“From the hotels I [saw] the international [people from] different countries,” Shek said. “But here, [there are] local residents so I have to keep smiling every day [even if] I have a bad day.”

From 1995 to 1998 Shek also managed a Chinese restaurant for one of the individuals who owns Wasabi Steakhouse alongside Ching. Although Shek and Ching have to remember more types of dishes now than they did working at Chinese restaurants, they do their best to serve their customers and answer questions about the menu.

The service, as well as the food, is what keeps customers like Diana McGeoch and her family and friends coming back to Wasabi Steakhouse.

“We come here all the time,” McGeoch said. “Too many [times] to count. Fifteen plus maybe.”

“And he remembers us every time,” Brain Murray, a friend, said after McGeoch. “[The atmosphere is] very warm and welcoming. [Shek remembering our names] makes you feel special when you come here.”

Jean Casola of Rocky Point is another customer who dines at the restaurant for its service and high-quality food. Casola discovered the restaurant last year when she was celebrating her wedding anniversary.

“First of all, the service is amazing and polite beyond belief. Then the food comes out just the way you want it,” Casola said as she ate her dinner.

Shek said the restaurant goes out and picks up fresh cuts of fish and meats nearly twice a week, but also has fresh food delivered nearly five times a week. Leftover food is discarded after a day or more passes. According to Shek, some restaurants turn this food into an all-you-can-eat buffet.

While Shek acknowledges that people come back for the food and for hibachi, he doesn’t believe people come back to the restaurant because of him.

“I just want to be a successful manager,” Shek said.

But customers like Casola think differently.

Recently, Casola helped her daughter Faith pack for Pfeiffer University in North Carolina. She said her daughter misses eating at the restaurant, and in 30 days, so will Casola. She and her husband are moving to North Carolina to be closer to their daughter, but packing up means leaving Shek’s service and food at Wasabi Steakhouse.

“I don’t think they’re going to have anything like this there,” Casola said. “And they’re just not going to have another Gary, that’s for sure.”

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Cops: No link between drinking in public and delis

Stock photo

Huntington Station residents say they are concerned with local delis serving beer on premises because they believe it has led to an increase in public drunkenness.

“It’s a problem. That’s what bars are for,” Jim McGoldrick, a Huntington Station resident said. “It’s a disadvantage for bar owners. It’s not right.”

While he admits drinking in public is a problem in the area, Suffolk County Police 2nd Precinct Inspector Christopher Hatton refuted the notion that delis serving alcohol are leading to an increase in public inebriation.

“The department doesn’t have any evidence that it leads to public intoxication, and it is also not illegal,” Hatton said in a phone interview. “I don’t think it’s a link.”

Hatton said that there is a problem with public alcohol consumption, which is illegal, especially in the Depot Road area. But he hasn’t seen any connections between the delis in Huntington that serve liquor on premises and an increase in public intoxication.

At a 2nd Precinct meeting in South Huntington in early August, many community members complained that the alcohol these delis serve is leading to an increase in individuals who are publicly intoxicated. They also didn’t understand how these establishments could both sell and allow customers to consume liquor inside the store.

Residents said they have witnessed people who are highly intoxicated attempting to cross the street, something they fear could lead to traffic accidents.

“We have a handful of calls from residents who speak about it,” Assemblyman Chad A. Lupinacci (R-Melville) said in a phone interview. Groups like Huntington Matters, an anti-crime civic group in Huntington Station, have expressed concerns.

Lupinacci said that his office is keeping an eye on the issue, as well as keeping in touch with New York State Liquor Authority, the agency that handles all liquor licenses. He acknowledged that there are safety concerns associated with this issue.

“It’s definitely something to take into consideration, the safety concerns,” he said. “I do think it is something we need to make sure isn’t causing more problems or unintended problems.”

In order for serving beer on premises to be legal, a deli must apply for a specific type of liquor license.

According to Bill Crowley, director of public affairs for NYSLA, a deli needs to apply for an eating place beer license. This license allows beer drinking onsite and for beer to be sold for consumption off-premises, as long as food is prepared and served at the location as well.

This type of license runs for three years, and the fee to obtain one is $480, plus an additional $100 filing fee.

NYSLA keeps track of all establishments with liquor licenses.

“We have enforcements and we do investigations, both randomly and complaint-driven,” Crowley said. These investigations include underage sweeps and can sometimes require many follow-ups before anything is uncovered.

Some local establishments that ran into problems with NYSLA actually didn’t have an eating-place beer license. In both instances NYSLA was involved with, the license called into question was a grocery beer/wine product license. This license allows for off-premises selling of beer and “wine products,” which is a beverage that can’t contain more than 6 percent alcohol by volume — also known as wine coolers.

Quisqueya Deli on West Hills Road in Huntington Station applied for a grocery store license, which only permits for the sale of beer consumed off premises. However, in March, the business was fined $2,000 by the full board of NYSLA for allowing consumption on premises. In July, the board voted to cancel their license.

Phil Solages, the attorney representing Quisqueya Deli, said the business had no comment.

Sayed Deli & Coffee Shop on West Pulaski Road also has a grocery store license. However, the business was fined $3,500 for sale to a minor in April 2012. An attempt to interview a store official was unsuccessful.

The NYSLA Full Board votes on the penalty when an establishment is found abusing its license. Depending on the severity of the violation, a business could receive a fine or get the license permanently revoked.

Many delis in Huntington Station have an eating-place beer license and have received no violations, according to Crowley.

“I know there are delis in Huntington Station, along New York Avenue, that serve alcohol on premises,” Hatton said. “They basically turn into a bar, to watch sports games, but it’s not illegal as long as they’re serving food prepared there.”

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McCarthy, Nowick, Vecchio vote again to table Creighton’s proposal to pay seasonal workers $9 an hour

Smithtown Town Hall. File photo by Rachel Shapiro

A previously tabled motion to increase the minimum wage for Smithtown employees was sidelined once again, and the town board is at odds over the reasoning behind it.

Councilman Bob Creighton (R) had initially proposed, at a work session in August, to raise the town’s minimum wage from $8.75 to $9 per hour as of April 2016, but Councilwoman Lynne Nowick (R) later floated a motion to table the proposal, which was unanimously approved. The measure reappeared on Tuesday’s Smithtown Town Board meeting agenda and Nowick once again voted to table the discussion, drawing 3-2 split from councilmembers, with support from Councilman Tom McCarthy (R) and Supervisor Pat Vecchio (R).

“This doesn’t mean I am not in support of this,” Nowick said, in justifying her decision to table the proposal a second time, after Councilman Ed Wehrheim (R) had publicly asked her to explain her decision. “I want to look at the budget, which is not due for another 30 days or so.”

In a phone interview, Creighton said he was caught off guard by the decision to table the proposal a second time, and the councilwoman’s explanation to wait for the budget process early next month bewildered him.

“It does not seem to be a justification, in my mind, for postponing the vote,” said Creighton, who, along with Wehrheim, voted against Nowick’s motion to table the proposal for a second time. “You’re either for it or against it.”

Creighton said the 25-cent raise for the town’s roughly 150 seasonal workers making $8.75 an hour — would ultimately cost roughly $23,000, which he said could be factored into the budget now so the budget process could react accordingly.

“The actions of those three are asinine,” Creighton said. “It’s an insult to the kids who are working hard in this town.”

Wehrheim said he was concerned with the way the procedure went through, given the fact that the councilmembers who voted against the resolution had weeks since it was last tabled to voice their concerns regarding its financial impact on the town. He said the $9 minimum wage proposal was not only in line with state law, but was also run by Vecchio, Comptroller Donald Musgnug and the town’s personnel department, which he said validated the proposal.

“Not one word was uttered about any intention to table that resolution,” Wehrheim said. “The time to have that discussion was certainly at our work session. I know Councilwoman Nowick said she’d rather look at the budget first, but there is no reason to. I don’t think it’s fair to the public.”

Musgnug had no comment on the matter. But Vecchio later said Creighton’s resolution was a politically motivated decision, as most town workers were already making more than $9.

Over the last several months, Smithtown resolutions for municipal hires showed workers being hired at rates anywhere from as low as $8 to as high as $16 per hour. The town, however, is not legally bound to abide by a minimum wage.

McCarthy, who voted in favor of tabling the discussion alongside Nowick and Vecchio, said in a phone interview that he was in favor of raising the minimum wage to $9 an hour for the town’s seasonal workers, but believed it should be put into the budget. He also said he and his fellow councilmembers had full intentions of seeing the raise put into effect through the budget.

McCarthy said everyone on the board was ultimately in favor of raising the minimum wage, but they disagreed over how to implement the change.

“Going up to $9 is not a problem,” McCarthy said. “But the process is not putting it into a resolution. We’ve never done that before, ever. I tabled it because I will be putting it into the budget myself, definitely.”

In a similar instance last year, McCarthy had put forward a successful 3-2 resolution to increase the salary of the deputy supervisor — his own position — by $30,000, but ultimately rescinded the decision and said he would rather see that call come via the budgeting process. The raise was later included in the 2015 budget and passed.

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The Overbay apartments are planned for the former Islander Boat Center on West Broadway, above. File photo

The developer of a controversial apartment complex planned for Port Jefferson’s West Broadway may get financial assistance to help build it.

The Town of Brookhaven Industrial Development Agency announced last week that it had accepted an application for consideration from Hauppauge-based Overbay LLC, which has approval from the Port Jefferson Village Planning Board to construct two 35-foot buildings containing 52 rental apartments.

Overbay is owned by North Shore developer Jim Tsunis.

Some residents have spoken against the project, slated for the corner of Brook Road at the former Islander Boat Center property, with concerns about increased traffic and density. Part of their resistance is linked to the fact that another apartment complex called the Residences at Port Jefferson — a 112-unit building — is due to go up next door at the corner of West Broadway and Barnum Avenue, in the place of the former Heritage Inn. TRITEC Real Estate Company in East Setauket is leading that development.

“We don’t want to be urbanized,” resident Phil Griffith said at a public hearing earlier this year. “It is just too much.”

In both projects, neither of which required variances for approval, parking will be contained underneath the apartments and the housing will replace longtime community eyesores at village’s western entry point.

According to the IDA, which aims to boost the economy within Brookhaven Town by assisting businesses in locating or expanding in the area, it will consider Overbay’s application for financial assistance over the coming few months and will hold a public hearing on the matter.

“We’re pleased to consider this application for this project, which will grow the much-needed supply of rental housing near to Stony Brook University and Port Jefferson’s Mather and St. Charles hospitals,” IDA Chairman Fred Braun said in a press release.

The three-story apartment buildings are expected to create two permanent jobs and 150 construction jobs over a two-year period, the IDA said. Rents could range from $1,800 to $2,200.

There is no commercial component to the Overbay project, though there had been commercial space included in previous proposals for the site.

The IDA has already assisted another apartment project in the area this year, the Rail Realty complex along Texaco Avenue in upper Port. That project, dubbed the Hills at Port Jefferson, will include two three-story buildings for a total of 74 rentals — a mixture of studio, one-bedroom and two-bedroom apartments — and underground parking.

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Eugene the hedgehog is enjoying a new diet to help him lose weight. Photo by Rachel Siford

By Rachel Siford

Even hedgehogs need to watch their calories.

Nesconset native Brianna Stiklickas went from being an extreme soccer player with recruitment offers from 40 different colleges to starting her own business to benefit her beloved exotic pet. The 22-year-old college sophomore and The Stony Brook School graduate recently celebrated a successful Kickstarter campaign in which she raised more than $12,000 to boost her new business, Meet Eugene, named after her hedgehog.

A severe leg injury forced her to the sidelines, but it was a blessing in disguise as Stiklickas found a new passion: to save Eugene from what his veterinarian diagnosed as severe obesity in the 3-year-old African pygmy hedgehog.

“Once I stopped being so heavy-duty with the sports, I really started to get into my academics,” Stiklickas said. “That’s when I first came up with the idea of Meet Eugene, an exotic pet food company.”

Her breeder originally said to feed Eugene high-quality cat food, as most hedgehog owners do, but through a lot of research, Stiklickas said she realized that it causes issues like obesity — one of the top health problems in hedgehogs. Hedgehogs typically live about four to six years, but if fed properly and taken care of, can live to up to nine. And with hopes of pushing that number, Stiklickas started an Instagram account called Meet Eugene months before she even decided to start her own company. All of a sudden, she found herself with 700 followers and counting; thus the name of her company was born. Today she has more than 1,200 followers.

She formulated HealthHog, a grain-free hedgehog food fortified with vitamins and minerals to support the hedgehog’s digestive and immune system, rather than a cat or dog’s.

“Just because something is a premium price, doesn’t mean it is a premium product,” Stiklickas said. “And I found that out the hard way.”

Stiklickas went to Babson College, one of the top schools in the country for entrepreneurship, where she learned to develop her company in class with the help of her professors and classmates.

Brianna Stiklickas and her pet, Eugene, spend quality time together. Photo by Rachel Siford
Brianna Stiklickas and her pet, Eugene, spend quality time together. Photo by Rachel Siford

“Throughout college, I worked five jobs, was on two sports teams, was a full-time student and was starting a business, so being able to use my company in class really benefitted me,” Stiklickas said.

She researched hedgehogs for two years with veterinarians, then moved on to market research when she sent out surveys to hedgehog communities online and to breeders. Stiklickas started looking on the market for hedgehog foods, and the few she found had ingredients that were not healthy, like blood meal, which is indigestible by most animals.

She made Eugene’s food from scratch and saw what he did well on, then worked with a food scientist to see if she could get it ready to manufacture. Since she put her hedgehog on this new diet, he started shedding the weight.

Stiklickas recently achieved her goal of $12,000 from her Kickstarter campaign, so she can manufacture and sell HealthHog, which she hopes to have ready in about four months.

“I want a food that’s actually made for them and not just made for profit,” Stiklickas said. “I realized how much of an issue it really was across the nation.”

With help from her classes as well as two start-up incubators, WIN Lab and Babson Summer Venture Program, she developed three parts to her company.

First, she has “For the Pet,” which includes the HealthHog food, accessories, cages and toys she is developing currently. Then, she has “For the Owner,” which will be a lifestyle brand for owners. And lastly, she has the “Education” section, which includes Meet and Greets, educational programing, and 4 children’s books she also wrote while at Babson.

She said she plans to host educational programs at libraries and schools to teach children and their parents how exotic animals, like hedgehogs, sugar gliders, chinchillas and prairie dogs, are as pets.

“A huge part of my company is not just trying to improve the lives of these animals, but is also trying to educate people so they know how to treat the animals,” Stiklickas said.

Stiklickas reminisced back to when she was little and used to make up companies. At first, she said, she wanted to do marketing, then finance. She later realized that entrepreneurship combined all the things she loved to do.

Working for five different startups throughout college also encouraged her that she had what it took.

“As much as I thought about starting my own company, I never thought I’d do it,” Stiklickas said.

Stiklickas’ dream, she said, is to do this full time and open the next exotic pet brand, but unfortunately she might have to take a job eventually because of college loans.

“Entrepreneurship is a lifestyle; it definitely takes a special type of person to work everyday on a company that may or may not be successful,” Stiklickas said.

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Danielle and Nicole Mogyorosi are using their Smithtown roots to bring their new business into the mainstream. Photo by Victoria Espinoza

The cirkusz is coming to town.

Smithtown sisters Danielle and Nicole Mogyorosi just launched a new line of vapor juice flavors, named Cirkusz Grrl, that reflect their family background with the circus. Frank Mogyorosi, their father, moved from Hungary to America with the Ringling Brothers Circus in the 1950s.

Nicole Mogyorosi has friends in the vapor industry, and they invited the sisters to come and test different flavors in their lab.

“That’s when the light bulb went off,” Danielle Mogyorosi said. “We realized we should make a line to pay homage to our background.”

Nicole, born in 1981, and Danielle, born in 1983, traveled the United States with their family in the circus until they were 7 years old. The family then moved to Smithtown.

“We grew up around candy apples and carnie cones,” Nicole Mogyorosi said. “I used to eat funnel cakes for breakfast, so we went into this idea with flavors in mind. We wanted to perfect them into exactly what we remembered.”

Danielle and Nicole Mogyorosi are using their Smithtown roots to bring their new business into the mainstream. Photo by Victoria Espinoza
Danielle and Nicole Mogyorosi are using their Smithtown roots to bring their new business into the mainstream. Photo by Victoria Espinoza

The sisters said for customers it’s very popular because it’s a throwback, and brings people back to that time of being a kid and enjoying circus.

Currently Cirkusz Grrl has five flavors: carousel cotton candy, jumbo popcorn, big top candy apple, sideshow dough and carnie cone cherry ice.

Both sisters now reside in Maryland, where Cirkusz Grrl was born. They stumbled upon vaping after many failed attempts to quit smoking. They tried nicotine patches and gum, hypnotism and going cold turkey but nothing worked.

After trying vaporizers, they have both been cigarette-free for months.

“It’s gotten me there,” Nicole Mogyorosi said. “It helps to still have the hand to mouth, that oral fixation.” Danielle added that it was the best alternative for her, and she already feels the difference.

Vaping describes the act when using an electronic cigarette, which is a battery-powered vaporizer that simulates the feel of smoking, but with no tobacco in it. The nicotine in it is in liquid form, and can be adjusted.

“The ultimate goal is to get to zero amount of nicotine — it’s a way of weaning down,” Nicole Mogyorosi said.

The social aspect of vaping is another reason why they were interested in the business.

“Vaping is its own community — it’s fun and I’ve really enjoyed it,” Danielle Mogyorosi said.

There are many vaping lounges where customers can sample different flavors while socializing.

Xhale Custom Vapors, of 335 Smithtown Blvd. in Ronkonkoma is having a grand reopening this month, and is hosting Cirkusz Grrl’s first in-store launch party on Aug. 29 at 2 p.m.

“Vaping is becoming a seriously large subculture,” Ray Swartz, general manager for Xhale’s two Long Island locations said in a statement. “In welcoming such an awesome line as Cirkusz Grrl as our first major event guests, we are hoping to set a precedent for more events, new flavors and products.”

Nicole Mogyorosi has been a graphic designer for the past 10 years, and Danielle has worked in hospitality. They feel that together they bring all the skills necessary to run a successful company.

“It’s been amazing so far. We know each other’s work ethic, and it’s fun,” the sisters said together.

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An assortment of different Bootlegger drinks line the shelves. Photo by Alex Petroski

It takes guts to quit a steady paying job to pursue a dream. Not many people bet on themselves as boldly as Stony Brook University graduate and owner of Prohibition Distillery Brian Facquet did back in 2008.

He grew up in Commack, graduated from St. Anthony’s High School in 1991 and spent a few years in the Naval Academy before transferring to Stony Brook for his senior year. There he played lacrosse, majored in history and met his future wife Benat.

“I created a brand that’s rooted in history,” Facquet said laughing, during a recent interview, when asked about failing to put his pricey college degree in history to use. He received that degree in 1995.

“I did something stupid,” Facquet said. “I quit my job and just started doing this.”

“This” was creating an up-and-coming craft spirit brand called Bootlegger 21, which is based out of an old firehouse in Roscoe, about two hours north of New York City. The name, the packaging and even the boxes that the bottles are shipped in are all a nod to the Prohibition era in the United States in the 1920s when the sale or consumption of alcohol was illegal. People who continued to sell alcohol illegally were called bootleggers. The “21” represents the 21st Amendment, which repealed Prohibition.

Facquet spent much of the 2000s in the corporate world, working for a couple of different technology companies. Successes in that field earned him an offer to be the East Coast vice president of Paylocity, a company that specializes in cloud-based payroll software, which Facquet was vital in creating. He turned down the offer.

“He’s always been entrepreneurial,” Phil Facquet said of his son Brian, who in 2000 went to his dad and asked him for advice about a business opportunity. Brian Facquet said that he was at Bluepoint Brewery in Patchogue.

“It was small at the time,” Facquet said. They had a few chairs, a keg and about three tables in an outside sitting area. The modest appearance didn’t scare him and he told his dad that he wanted to invest about $30,000 in the brewery. Both Facquets said that Phil was the greatest deciding factor in Brian’s decision to ultimately reject the opportunity.

“I always regretted not doing it,” Brian Facquet said. His dad admitted that he felt bad about being the voice of negativity back then, so when Brian went to Phil in 2008 and told him his new plan, his father decided to bite his tongue the second time around.

“I thought he was crazy,” Phil Facquet said.

When Brian Facquet decided to start making booze, it wasn’t going to be a hobby. He had no interest in going the route of the weekend warrior who brews beer in his garage and tried for a while to balance his steady paying job with his dream of, as he put it, “creating something that will be remembered.” He said he would go into the Tuthilltown Distillery, one of the sites of his vodka making exploits before he found a home in Roscoe, while he was on sales calls for his day job, overnight or on days when he was “playing hooky.” Eventually he decided he was going all in on Bootlegger 21.

“You’re talking to a guy that’s worked all his life for somebody else,” Phil said about his son’s decision to pursue his dream. “I’m ambitious within a corporate setting, but to risk my own money? I thought he was crazy, quite honestly.”  His father came around rather easily. He still lives in Commack, though he periodically makes the trip up to Roscoe to lend a hand for a few days whenever he can.

Brian Facquet’s ambition and confidence have paid off. Bootlegger 21 now offers gin and bourbon to go along with the vodka. Facquet said that when he started the company he had a hard time convincing anyone about the merits of a craft spirit that was locally produced. “You hope you have a good product, you hope you have a market, but you never know,” he said.

The market has changed now. Hand crafted is in. Mass-produced, conglomerate spirits with brand recognition still have their place in the market, but Facquet said that he’s found the millennial consumer is willing to give the little guy a shot. He didn’t necessarily see this coming he said, but he’s thrilled to reap the benefits of a more open-minded marketplace.

The fact that this is currently Facquet’s only business venture doesn’t mean he’s suddenly become a slacker. Presumably Catholic high school and the Naval Academy made that impossible.

“I don’t know how he does it,” his father said. “He’s burning the candle light at both ends, plus the center.”

Brian Facquet’s hard work has paid off as well. The corn-based, gluten-free vodka has been awarded gold medals and double gold medals from the Best Domestic Vodka competition, the Beverage Testing Institute, and the New York International Spirits competition. The five-botanical gin and corn-based bourbon are still very new to the market.

Facquet’s goal was to create something that will be remembered. It will be difficult to remember him after extensive consumption of his product, although his entrepreneurial spirit will last long after the buzz wears off.

For more information about Bootlegger 21 and the Prohibition Distillery visit www.prohibitiondistillery.com.

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The town board discusses a resolution added to a meeting agenda. Photo by Phil Corso

A Smithtown councilman is proposing to raise the minimum wage for town employees, but the discussion has been tabled for future consideration.

Town Councilman Bob Creighton (R) initially proposed to have a minimum wage resolution be added to the agenda to last Tuesday afternoon’s town board meeting, which would effectively set the minimum wage at $9 per hour as of April 1, 2016.

The motion was met with skepticism, and Councilwoman Lynne Nowick (R) moved to table the proposal for a future date, which the board unanimously approved.

Over the last several months Smithtown resolutions for municipal hires showed workers being hired at rates anywhere from as low as $8 and as high as $16 per hour. The town, however, is not legally bound to abide by a minimum wage.

Creighton could not be reached for comment. The discussion will be revisited at a later town board session.

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Teq CEO Damian Scarfo, and President Chris Hickey. Photo from Lisa Hendrickson

Teq, a Huntington Station-based educational technology and professional development firm, has been named the official provider of SMART Technologies products for all K-12 districts in New York.

The company will also offer professional development for SMART products and technical support from SMART certified professionals. The official partnership will begin on Oct. 1.

SMART Technologies, a Canadian company, is best known for inventing the first interactive whiteboard in 1991. The company now offers interactive tables and pen displays, conferencing software, interactive learning software and more.    

“We are thrilled to be selected as SMART’s sole vendor for K-12 in New York,” Damian Scarfo, CEO of Teq said in a statement. “SMART offers the best interactive displays available, and we couldn’t be happier to align ourselves with the innovation SMART is bringing to classrooms around the world.”

The partnership is projected to increase Teq’s revenues by nearly 20 percent, and the company is projecting $50 million in sales for the year, according to Chris Hickey, president of Teq. The company used to be one of six companies reselling SMART products in the state.

SMART’s president touted the partnership and the Huntington Station company’s solid reputation for professional development.

“We are delighted to name Teq as our sole education partner in New York,” Greg Estell, president of SMART Education Solutions said in a statement. “Teq has an incredible reputation for professional development, enabling educators to deliver best-in-class learning. This, coupled with SMART’s world-leading education technology, makes for a powerful combination.”

As part of a strategy to get more SMART products into state schools, the company has submitted a bid to the New York State Office of General Services to try to negotiate a contract to be a listed vendor of classroom technology to New York. SMART is looking to set a maximum price point at which products can be sold to municipalities through this contract.

Like SMART, Teq will also be looking to further its relationship with schools, hoping to partner with the Board of Cooperative Educational Services to get more technology into the districts. The company is hoping to benefit from $2 billion in funding offered to school districts through Gov. Andrew Cuomo’s (D) SMART Schools Bond Act by offering districts that seek funding delayed payment options.

The act is intended to bring about 21st century upgrades to educational technology and infrastructure in schools to ensure that students graduate with the skills they need to thrive in today’s economy. Voters approved the act in a November 2014 referendum.

Teq will be offering a complete range of SMART products and software, including SMART kapp iQ and Teq Unlimited.

SMART kapp iQ is an ultra HD interactive display that can multi-link student devices so that all participants can collaborate, contribute and see what is being written in real time. Teq Unlimited is a software package that teaches how to successfully integrate new technology into the classroom.

“Kapp iQ is not only specifically designed for the needs of teachers and students … it’s designed for how kids learn — using devices and naturally interacting with technology,” Hickey said.

Teq is offering a free trial period for districts in New York. The trial, which lasts 30 days, includes delivery, setup and two hours of professional development of whichever products the districts chose to try, according to a Teq statement.

Teq has been in the business since 1972, and was originally located in Oyster Bay out of a barn. According to the company, its mission is to support the continued evolution of the modern classroom by offering world-renowned professional development and providing service and equipment that enables student achievement.

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A gas station and convenience store is proposed for the corner of Route 25A and Woodbine Avenue in Northport Village. Photo by Rohma Abbas

The entrance to Northport Village off of Route 25A could be in store for a face-lift.

Long considered an eyesore by some, the corner of Woodbine Avenue and Route 25A is the subject of a zoning board application for a gas station and convenience store.

Applicant Edward Clark, of Babylon, and his architect Harold Gebhard, of Lindenhurst, are seeking area and use variances to move forward with the plan, but the zoning board wants more information — particularly on traffic impacts — following a public hearing on the proposal last week.

Currently, a vacant white building that was once a gas station and auto repair shop sits on the property. The applicant is seeking to rehabilitate the current building, add a canopy, gas pumps, a convenience store and eight parking spaces. If approved, a maximum of six cars could gas up at a time. Clark said he’s been in discussions with BP to be the new gas station. 

The convenience store would sell soda, coffee, packaged foods, bread, milk and more, but there would be no food preparation on site, Clark said. He said he needs the convenience store to offset the cost of gas.

Zoning board members expressed some concern about the appearance of the project, especially the size of the convenience store and the height of a proposed canopy atop the gas pumps. Clark and Gebhard said from its peak to the ground the canopy would be about 18 feet high.

Zoning board member Arlene Handel said she was concerned about the height of the canopy obscuring a “historic entry point” to the village.

“It’s very much an important part of the character of the village,” she said. She added that a tall canopy “is really going to cut upon the view.”

ZBA Chairman Andrew Cangemi had a flurry of questions about the project that were mostly traffic-related. He wanted to know the number of cars the project is anticipated to generate during hours of operation and its peak hour volumes, and how the lighting would look.

Some residents in the audience expressed dissatisfaction with the proposal and questioned whether the community needed another gas station. But Cangemi pointed out that the site needs work and a gas station had already existed there.

“We understand something’s got to go in there,” Cangemi said.

Clark said he’s been trying to move forward with developing the site for several years and called the long process a “nightmare.”

“I’ve been paying rent, real estate taxes on this property for three years to get to this point now,” he said.

The public hearing will be held open until Sept. 16. Cangemi asked the applicant to come back with a traffic study.

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