Category: Business

  • A local company embraces change as Gen Z enters the workforce

    A local company embraces change as Gen Z enters the workforce

    When Nicole Andersen was gearing up to graduate from the University of South Florida last year, she was also picturing her future employer, but the image in her head didn’t look like what it used to for previous generations. 

    At 22, Andersen is part of Generation Z, those born between 1997 and 2012. As of August 2024, Gen Z made up 18% of the U.S. workforce, according to the Department of Labor, and they’re prioritizing more than just a paycheck. 

    “I feel like there’s a lot more of an expectation in Gen Z for employers that they work for to give back to their communities and step up,” Andersen said. 

    She’s a global sustainability compliance associate at Jabil, a global manufacturing company headquartered in St. Petersburg. The Fortune 500 corporation has been known to be welcoming to young talent, often hiring recent graduates and former interns. 

    Since environmental science and policy was what Andersen earned her bachelor’s degree in at USF, she wanted to work for a company that “believed in their sustainability initiatives and didn’t do them just for show.” 

    Nicole Andersen, 22, graduated from the University of South Florida in Spring 2024 and has since been working at Jabil in St. Petersburg. She was one of the featured speakers at the company’s DQS sustainability leadership conference. (Photo courtesy of Nicole Andersen)

    In her role, Andersen has spoken at international sustainability conferences, contributed to the company’s annual sustainability progress report, and more. 

    She said she feels that people her age value ethics, community involvement and work-life balance more than previous generations. 

    Abdul Muqeet Khawaja is a financial reporting analyst at Jabil, where he converted his internship into a full-time offer like Andersen. 

    One factor that he placed a lot of importance on when deciding where to start his career was “having a team that I can work eight hours of the day, every day, for five days a week.” 

    Khawaja said he feels that previous generations often compromised on work culture, but Gen Z emphasizes the need for a collaborative environment where engaging with colleagues feels “authentic and natural.” 

    He said his generation isn’t buying into the stereotypes of corporate life. 

    “I feel like corporate has the sort of reputation that you just put in all this work, and it doesn’t mean anything,” Andersen said. 

    Jabil Talent Acquisitions Manager Kira Day said that she works with her team to make sure their younger employees know how much they’re valued. 

    “They come to work and they’re always putting their best foot forward,” Day said. “They’re working on assignments even in more efficient ways, I would say, because they’re used to working with different technologies. In this day and age, you’ve got computers and tablets in school.” 

    By conducting recurring one-on-one meetings with her team, Day is able to stay in touch with her young employees’ needs and understand the trajectory they want for their careers. 

    Andersen said she believes this open communication helps her feel recognized for her work, and Khawaja also echoed the need for meaningful assignments. 

    “The important thing for me was not to just be given busy work, but to be thrown in the weeds of the projects,” he said.  

    Khawaja was chosen to lead meetings with stakeholders in Asia, even during his internship, which he said was “really fulfilling.” 

    He came to India as an international student from Pakistan, and he said Jabil’s welcoming attitude and already diverse team made him feel welcome and appreciated. 

    “This is a very individualistic generation in my opinion,” said Dwayne Peterson, USF’s director of industry to campus connections. “They really want to be able to be seen authentically in every space. This is a generation that’s being very unforgiving about that.” 

    Peterson bridges the gap between employers and job-seeking students at USF, and he said, in his experience working with Gen-Z, he’s learnt that they’re much less willing than previous generations to be “one person at work and one person at home.” 

    While Gen Z calls for transparency in everything from salary expectations to internal policy, Peterson said it’s allowed smaller or medium-sized companies that are willing to have that open communication to break into the market. 

    Peterson said that while previous generations often cared more about a company name, those legacy companies with more traditional values are being forced to adapt. 

    According to Forbes, feeling psychologically and physically safe is something that Gen-Z cares more about and are more willing to speak on than previous generations. 

    According to Day, Jabil has been eager to adapt, with the company offering two paid time off mental health days and having wellness centers and gyms onsite. 

    Gen Z has had to navigate the effects of the 2008 recession and the COVID-19 pandemic, facing an overwhelming economic and technological age, according to Peterson. 

    As they enter the workforce and begin their careers, Peterson said it’s “really a generation that’s starting to press on the way it’s always been done.” 

  • Pinellas County adapts to the FDA’s recent ban on Red No. 3 

    Pinellas County adapts to the FDA’s recent ban on Red No. 3 

    Maraschino cherries, PEZ candy, Jelly Belly treats and Entenmann’s Little Bites all share more than fan-favorite status — they contain Red No. 3, a dye set to be banned from shelves by 2027. 

     The U.S. Food and Drug Administration’s recent decision to ban Red No. 3, an artificial food dye that gives food a bright red color, forces Florida’s food industry to adapt.  

    The ban, enacted due to health concerns, has created discussions among health experts, food manufacturers and consumers about its potential impact and what it could mean for the industry’s future. 

    As businesses reformulate products and consumers learn about the ban, it marks a shift toward cleaner food production for all of Florida and the United States. 

    “This ban is a step in the right direction, but the ultimate goal is to reduce reliance on ultra-processed foods altogether,” said Dr. Lauri Wright, USF’s director of nutrition programs. 

    “I shy away from vilifying additives and focus instead on the bigger picture of moving away from ultra-processed foods,” she said.  

    She emphasized that while the ban is significant, it should be part of a larger push for better nutrition. While banning certain ingredients marks a positive change, experts agree that addressing the broader food system is essential for long-term health improvements. 

    “Instead of focusing on one dye, we should encourage people to adopt a more whole-food-based diet,” Wright said. “Artificial dyes are just one piece of the puzzle.” 

    The FDA’s decision is based on recent research that connects Red No. 3 to significant health risks. While studies have shown carcinogenic effects in animals, human studies have remained inconclusive. 

    The dye, which is used in most candies and snacks, has been associated with endocrine disruption, behavioral concerns in children and gut health disturbances.  

    These findings have prompted public health experts like Wright to advocate for broader changes in food safety regulations. 

    Stephanie Ferry, a nurse who specializes in cancer treatments at Morton Plant Hospital, emphasized the importance of health awareness. 

    “I think people should understand what they are putting in their body,” Ferry said. “One hundred years ago, yes, people were chain-smoking cigarettes, but things have changed. We need to start taking care of our health and see what is right in front of our faces.” 

    Ferry also said that education about these dyes and ingredients is crucial to creating a healthier environment for everyone. 

    “This isn’t being spoken about enough,” Ferry said. “It isn’t being taught in my kids’ schools, so I doubt it’s being discussed anywhere else. Not knowing what is bad for your health is just as detrimental as ingesting these artificial dyes.” 

    Laurie Lieber, manager of Tasty Treats Café, said that she was “unaware of the ban.” 

    Tasty Treats Café, located in St. Petersburg, offers a variety of bakery items, cakes and other food options. The family-operated store was unaware of what Red No. 3 was and did not give any indication for reformulation. 

    As businesses work through the transition, consumers adjust to the new reality. Outside Rocket Fizz, a candy shop in St. Petersburg known for its nostalgic and brightly colored sweets, shoppers had mixed reactions to the ban. 

    “I had no idea they were banning Red No. 3,” said Angela Robinson, a resident who had just purchased a bag of cherry-flavored sour gummies. 

    “I guess it’s a good thing if it’s bad for you, but I also feel like we’ve been eating this stuff for years,” Robinson said. “How dangerous can it be?” 

    Others were more focused on what it meant for their favorite treats. 

    “I love how the wax bottles candies look and taste,” Rocket Fizz customer Olivia Marsh said. “If they can find a natural way to keep them the same, I’m all for it. But I don’t want them to change too much—I buy them because they remind me of my childhood.” 

    As Florida businesses and shoppers navigate these changes, experts agree that the ban signals a growing movement toward cleaner, more transparent food production. Whether this shift will lead to broader policy changes remains to be seen, but for now, consumers can expect to see reformulated products on store shelves soon. 

  • Chattaway becomes community hub during Hurricane Irma

    On a typical day at the Chattaway, Jillian Frers and Amanda Kitto open their doors at 11 a.m. to prepare for the lunch rush. They set the tables with pink pastel table clothes, stocked the bar and brewed iconic British tea. September 7th was no ordinary day,  instead they had to prepare to lose a business that’s been in their family since the 1920’s.

    With Hurricane Irma approaching, the owners of the Chattaway wanted to help the community as much as they could.

    “I feel like the Chattaway brings the community together. We have millionaires on one side of the building, then you have poverty on the other side. We wanted to act as a community center,” Kitto said.

    Without any power outages at the Chattaway, Frers, and Kitto were able to open the doors for those in need. In preparation for the storm, they gave ice to employees and neighbors when other stores were sold out. While Irma approached the Tampa Bay area, people came in to charge their devices and use a spare fridge and freezer space. After the storm, the Chattaway became a safe place for residents to recover. For example, one local man was able to plug in his nebulizer because he had no power and nowhere else to go.

    Once it was clear that St. Petersburg was going to experience hurricane force winds, Kitto cut back on purchasing perishable supplies during the time they would be closed.

    The Chattaway closed the Thursday before the storm hit and remained closed for a total of four days. This added to the financial burden. Kitto said they were very concerned about their employees’ safety.

    Companies like SYSCO and Coke were very accommodating to the Chattaway, said Kitto; the companies were willing to take back any product, beer, or wine that couldn’t be used while they were temporarily shut down.

    “We were happy about this because we would have lost a significant amount of money,” Frers said.

    For small businesses, products going to waste can create a heavy financial burden.

    “Because September is already a slow month for us, like most restaurants, you are already low on money, so you can’t financially prepare for a hurricane as much as you would a different month,” Frers said.

    Frers and Kitto prepared for days as weather forecasts projected the eye of the storm to pass over the Tampa Bay area. To stay up-to-date on the path of the hurricane, Kitto said she watched the news every chance she could.

    “As [Floridians], we try not to panic. We know the two things we need to be concerned about are the floods and the winds,” Kitto said.

    Kitto along with her family, the bartender, and the musician stayed after closing to help take everything off the shelves and put away patio decorations, furniture, and equipment to prepare for flooding and severe winds.

    “I can’t open up the restaurant and expect my workers to work. I wanted what was best for them and their safety. I know many of our employees work paycheck to paycheck, so I paid them for the time they would have worked,” Kitto said.

    Being in evacuation zone A, the area with the highest potential flood damage, Kitto, and her family decided it was best not to risk it, and fled to Atlanta, Georgia. When they returned, Kitto and Frers said they were shocked to find out the Chattaway never lost power, pointing out that the rubber ducks sitting in the bathtub on their outdoor patio had not even moved during the storm.

    With storm footage flooding every news station weeks ahead of impact, employees were able to determine potential evacuation plans. This gave ample time for Kitto to have a sense of when they would be able to open back up, never losing power also sped up the process. The Chattaway reopened its doors Tuesday, Sept. 12 to a full house in need of power and a hot meal.

    When asked what they wish the city would have done differently for their small business, they didn’t have much to say.

    Kitto expressed discontent with Duke Energy.

    “I think Duke [Energy] should have kept everyone updated more. I was okay with not having power, I just felt like no one had any idea what was going on,” Kitto said.

    The city never reached out to them to see if they needed any sort of help. Kitto said the health inspectors were the only ones who came around to ensure the quality of their food hadn’t gone bad.

    Despite being built nearly a century ago, the Chattaway has withstood every natural disaster in its path. With a category 5 hurricane in its path, Frers and Kitto remain concerned for their small business that wasn’t fully covered by flood insurance.

    “I’m 85 years old, we’ll see how this one goes,” Frers said.

    Although meteorologists may be able to track the storm, it is almost impossible to know exactly how and when it will hit, while still having time to evacuate and prepare.

    https://www.youtube.com/watch?v=OpI4ntzfNIM

    A category 5 hurricane would devastate the Tampa Bay area, it is important to be aware of government assistance programs as well as how to file claims with your insurance company, as a precaution. Please see below for more information:

    For those applying for FEMA disaster assistance (individuals and businesses)- register online at www.disasterassistance.gov or by calling 1-800-621-3362.
    For those applying for SBA disaster loans- visit https://disasterloan.sba.gov/ela or call 1-800-659-2955.
    For SBA Hurricane Irma specific loans, visit https://www.sba.gov/disaster-assistance/hurricane-irma

     

    Edited by: Eillin Delapaz, Kayla Jensen and Nicolet Hartmann

  • Midtown Moments: The Chattaway

    By Brittany Cravatta

    Enjoy Your Meal Next to a Beautiful Garden

    The Chattaway’s is a privately owned restaurant on the corner of 22nd Ave and 4th St. South. Built in the 1920s, people stopped by to buy snacks while traveling to other cities. Owner Jillian Frers claimed that she had been running the business since the 1950s when it officially became a restaurant.

    Frers placed a garden on the outside of her restaurant as a memoir of her mother who loved to garden.

     

    Enjoy A Day in the Tea Room with a Reservation

    When one makes a special reservation, they can enjoy a day in the tea room. Originally from London, England, Frers stated the tea room was a “representation of her family’s British heritage.” Customers can enjoy the taste of Britain while dining in a more casual and comfortable environment. The design of the room shows many beautiful antiques brought back from Frers homeland.

     

  • Midtown Moments: Morean Center for Clay

    By Lee Britain

    Midtown History Revived, Renewed, Rejuvenated

    Built in 1926, this historic Midtown St. Petersburg building was once the Seaboard Freight Depot. According to General Manager Valerie Scott Knaust, “everything that came into St. Pete once came in through this space.”

    The historic building has been turned into the Morean Center for Clay which is located at 420 2nd Street South. “We are nationally renown, but locally no one knows about us,” Knaust said. The center offers free classes every Sunday from 1pm-3pm, in hopes of expanding the Midtown communities interest in the arts. According to Knaust, they also offer summer camp for children, four major workshops and on Friday nights at a price of $25 adults can join in “if they bring a towel, their favorite beverage, and a sense of humor.”

  • Midtown Moments: Lorene’s Fish and Crab House

    Midtown Moments: Lorene’s Fish and Crab House

    By Alyssa Fedorovich

    One of the oldest restaurants on the Deuces

    Situated at 929 22nd Street S. adjacent to a mural showcasing Ella Fitzgerald, Lorene’s Fish and Crab House offers a wide variety of foods such as burgers, jumbo shrimp, and even chicken strips. Owners Lorene and Arthur Office opened the restaurant over 25 years ago, and the business continues to thrive today.

     

    Lorene’s Fish and Crab House expands menu


    Including only two tables inside the quaint restaurant on the Deuces, Lorene’s Fish and Crab House receives most of their business from take-out orders. Throughout the years, owner Lorene Office has expanded the menu to customers. The place sells crabs by the dozen with platters also available for purchase.

  • Community Grant Program to Up Its Funding In 2017

    Community Grant Program to Up Its Funding In 2017

    The city of St. Petersburg approved the CRA, a community redevelopment financing grant. Find out more about what this means for the Midtown community in the link below.

    Read the full article in The Weekly Challenger: http://theweeklychallenger.com/community-grant-program-to-up-its-funding-in-2017/

  • Midtown Plaza struggles to stay in business

    Midtown Plaza struggles to stay in business

    “Going grocery shopping for the week is a chore within itself. Without any means of transportation, that errand often becomes an all-day affair. This situation is the reality for many Midtown residents, and as it stands, their fate rests in the hands of the City of St. Petersburg, and what will become of Tangerine Plaza, or as it is now known, the Midtown Plaza.”

    Written by NNB student Anna Welch, this article was published in The Weekly Challenger Newspaper.  Other students that contribute to this report: Kaitlyn Kelley (editor), Alana Long (research) and Mary Putulin (visuals).

    Read the full story :

    http://theweeklychallenger.com/midtown-plaza-struggles-to-stay-in-business/