May-June 2017

Ralph Salisbury


The Value in Custom Menu Covers…

A custom menu cover is a reflection of a restaurant’s ownership/management’s ‘intent’.  Successful restaurants have ownership that have researched and understand the value in a particular location, the best food selection for that location or how their specialties will be received in that location, and they appreciate the importance of high quality food and customer service together with the requirement of long-term demanding hours.  These owners are serious business people, people who do not hope for success, but demand success. Creating an enjoyable and meaningful dining experience for customers is paramount and obvious from the moment a customer walks into the establishment.

The custom menu cover complements the ambiance, and completes ownership’s intent.  It not only adds to the meaningful dining experience ownership/management insists on, it encourages the customer to review food selections more thoroughly, resulting in a propensity to order increased and varied food selections.  Quality and fresh foods are paramount for continued success, customer service comes in a close second together with ambiance designed for the target market.  Custom menu covers complete designed ambiance.


As I wrote in our January and March newsletters, organically grown produce, locally sourced produce, and locally sourced non-antibiotic meats have increasingly become the “new normal” in fine restaurants.  Impact continues to encourage our customers to patronize their local sources for quality produce, organically grown produce, and non-antibiotic meats.  Such patronization will contribute to minimizing the environmental contamination caused by industrial agriculture.  Further, if there is a Veteran-owned farm in your local, please consider its produce. 

Copyright 2017. All Rights Reserved

Impact Enterprises, Inc.



March / April 2017

Ralph Salisbury


As a follow-up to last month’s newsletter, I believe the following is an appropriate complement: 

Today, Veteran agricultural endeavors have succeeded in bringing high quality and organically grown produce to local markets, while providing a path for combat Veterans to reengage in the larger community.  These farming and ranching enterprises are well organized, efficiently run, and successful due to the discipline, work ethic, and resilience that combat Veterans possess. See Clark Wolf, Forbes Magazine.

Impact Enterprises, Inc., known for its design and product innovation, is also known for its commitment to social responsibility and sustainability, and encourages our customers to consider Veteran farms when searching for locally sourced quality produce and meats.


What better way to present organic and locally sourced menu selections than in an eco-friendly menu cover; one that is designed specifically for you and embraces your property’s image and sustainability practices.



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Impact Enterprises, Inc.


January / February 2017

Ralph Salisbury


The growth in the demand for organically grown produce, locally sourced produce, and locally sourced non-antibiotic meats supports the fact that sustainability has evolved into a mindset; one that focuses on health, compassion, and concern.  Consumers have sent a strong message to the food and hospitality industries that these issues matter.  Sustainability has influenced sales in these industries and will become increasingly more important in time.  See: Sustainability Has Strong Representation


Presentation of food and beverage offerings in restaurants, hotels, and even bars has frequently been viewed as a ‘branding’ opportunity for the property. Today increased ‘visibility’ or ‘acknowledgement’ of a property can be attained by the use of eco-friendly menu covers, wine list covers, bar-top displays, etc.; products using materials that support the sustainability mindset. Solid woods harvested from sustainable forests or blue pine a reclaimed wood, recycled metals, aqueous coated materials, and leather as a by-product or chromium free are examples of environmentally responsible materials.

Corp America Small Cap Awards for:   Most Innovative Presentation Products

                                                              Most Socially Responsible Company


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Impact Enterprises, Inc.



December 2016

Ralph Salisbury



During 2016 Impact Enterprises, Inc. once again has been recognized for its design, innovation, and manufacturing skills.  Corp America News awarded us with two awards; one that acknowledges our innovative design focus and one that acknowledges our social consciousness efforts.  These awards are appreciated, however, the most meaningful and valued ‘awards’ are the compliments we receive from our customers throughout the year, such as:

Perfect! We absolutely LOVE the menu covers and have received nothing but great feedback from our members. They really

are a superior product. Thank you for all of your help and feedback along the way and guiding us toward such a great look.

We can't wait to get the Wood Menu Box to complete our look! Thank you, again.

See Testimonials




 Copyright 2016. All Rights Reserved

Impact Enterprises, Inc.


October 2016

Ralph Salisbury

Our Newsletter this month duplicates our Blog due to the recognition Impact has received...



New Awards for Impact Enterprises, Inc.; Our Product, Customer Service, and Social Responsibility Advantages are Acknowledged…


Aristotle wrote, "Quality is not an act, it is a habit".  At Impact Enterprises, Inc. our passion for and focus on design, product innovation, customer service, and environmental and social responsibility are habits that have been refined and expanded during our 28 years in business.  These habits have encouraged Corporate America-News to name Impact, in the small business category:


  • "Most Innovative Custom Presentation Products Manufacturer 2016" and
  • "Best Socially Responsible Company--USA"


 We have earned these awards because of consistency in product quality, customer service, and social responsibility



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Impact Enterprises, Inc.




September 2016

Ralph Salisbury


Oregon September 04, 2016:  Willamette National Forest


After an adventurous day of hiking in the Willamette National Forest, sampling wild elderberry and wild raspberry, I treated myself to dinner at ‘10 Below’, a restaurant in Bend, OR.   This restaurant, located in the environmentally responsible Oxford Hotel, is known for its support of the sustainable food movement, working with available locally sourced and organic foods.    



Of course, before I ordered, I enjoyed a very nice cognac which was very much appreciated after a full day of hiking. The drink menu offerings were contained in an aluminum cover that was made from recycled aluminum and aqueous coated faux leather.  These menu covers were several years old and were holding up well.  The appearance after several years had a uniquely aged and upscale deliberate distressed appearance.  The couple sitting next to me loved the appropriate theme of these covers and the special character derived from age.



I checked further, and discovered that Impact Enterprises, Inc. manufactured these metal menu covers for 10 Below approximately 4 years ago.


Custom Presentation by Impact Enterprises, Inc.


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Impact Enterprises, Inc.





August 2016

Ralph Salisbury


Hospitality Trends, Menu Covers and Millennials…



Hotels and restaurants continue to have confidence in the ‘Millennial Revolution’; believing this booming and successful generation of new professionals demands energetic and socially oriented hotel settings for work, networking, and relaxation.  Surrounding one’s self in a public environment that encourages work and at the same time opportunity for physical contact, networking, and social activity is much preferred to working in one’s hotel room and communicating strictly through an innovative device.  The quiet, almost unwelcoming hotel lobbies of the past just do not work for our younger and successful generation.  It is interesting to note that our baby boomer and subsequent generations of professionals have picked-up on and enjoy these new settings demanded by Millennials.


These new ‘social work’ setting demand flexibility in design.  Tables and sitting areas need to be comfortable, adequately spaced for a perceived sense of privacy for work while also offering a ‘gathering’ setting for networking and socializing.  An adequate number of, and conveniently located, power outlets are a must.  Easy access to the Bar or wait staff service needs to be available.  Preferred food offerings should include small plate size (tapas), variable for different tastes, and healthy; food selections that encourage community, gathering, and conversation


Accessory items such as Menu covers and table-top displays should be innovative and, equally important, environmentally responsible as this type of display complements the socially-conscious character that Millennials are known and respected for.  Solid woods from Verified Sustainable Forests make beautiful, durable, and branding quality menu covers.  The environmental aspect of these is obvious at first glance.  Recycled metals are innovative, offer an endless array of patina or brushed finishes.  Leather has always been a favorite for the environmentally conscious.  Other materials should be aqueous coated.



Independent restaurants outside of hotels and resorts, also need to appreciate the preferences of millennial professionals.  The work space may not be as important, however, some strategically placed power outlets may encourage repeat business from single diners.  Foods offerings should steer clear of exceptionally large portions and focus more on a captivating selection of healthy foods.


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Impact Enterprises, Inc.



July 2016

Ralph Salisbury


Visual Impact…


Images command more attention than text.  They provide a quick understanding of the product, of how the product may fulfill a need, of design options available for the product, and can result in great customer appreciation.  Customers want to be quickly educated about a product.  Too much text, no matter how well written, can be distractive and discouraging for a customer looking to make a decision for a particular product.  We are a visually oriented society, more visually oriented than many product development, packaging, and marketing departments realize.


Impact works to create images that show a product together with appropriate and complementing backgrounds for enhanced visual impact.

Send us your concepts; we will be pleased to create appropriate and visually complete images.


Copyright 2016. All Rights Reserved

Impact Enterprises, Inc.



June 2016

Ralph Salisbury


Innovation and Customization at Impact…



In today’s business environment innovation remains key for continued success; innovation coupled with quality and service.  Successful innovation does require an understanding of customers, market trends, and equally important… market leadership.


At Impact Enterprises, we are committed to our customer’s needs and desires, and to understanding industry trends, but more importantly creating industry trends.  Bobi Hamilton, Impact’s President and CEO, maintains her passion for innovation, has never lost touch with customers, and created an environment for Impact that encourages all associates to embrace this same philosophy.  Almost 30 years ago, Impact introduced customization concepts that soon became trends in the manufacturing industry for binder covers, menu covers, and other presentation products.  Our customers have always been first to receive branding quality products due to design and material combinations made possible by Impact’s genius and innovative manufacturing skills.


Impact introduced custom handcrafted copper, brass, and brushed aluminum presentation covers to the industry 18 years ago.  Shortly thereafter we instituted a policy of working with recycled metals in order to become more environmentally responsible and offer such opportunity to our customers as well.  14 years ago we introduced truly custom solid wood binder covers and menu covers, and soon offered all such presentation products in a variety of woods harvested from Verified Sustainable Forests.  Tempered glass covers are in vogue as a result of Impact’s design and manufacturing genius.


In order to provide additional service to and new customization options for our customers we expanded our product line to include custom key cards, a quality line of Public Space products that includes Crowd Control Stanchions (Posts & Ropes and Retractable Belts), Free Standing Display Signs, Bellman and Luggage Carts. These products are made from the highest quality materials, and now can be customized to particular size and design requirements, an option not previously offered by the industry.  Impact makes customization opportunities exciting for our customers, and their enthusiasm and participation in the customization process contributes to exceptional branding quality products.

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Impact Enterprises, Inc.






May 2016

Ralph Salisbury



Trade shows offer wonderful opportunities for developing new contacts, discovering new industry innovations, uncovering purchasing discounts, and of course, meeting up with existing customers, all of which can contribute to professional growth, the growth of your business, and even personal growth.


This month the National Restaurant Association Show (NRA Show), one of the largest and most highly regarded hospitality tradeshows in the U.S. will take place in Chicago, as it does every year.  Impact Enterprises again will be displaying its innovative and environmentally responsible menu covers, binder covers, guest directory covers, table-top and bar-top display stands, and other presentation products. Our booth will be manned by Brian Skopp and Travis Summit, each whose design capabilities, material knowledge, customer care focus, and knowledge of industry trends have been acknowledged throughout the hospitality industry.


We look forward to visiting with our existing customers, renewing old acquaintances, and developing new relationships.  Give yourself an opportunity to be ‘innovative’ in your thinking of presentation products, come visit with Brian and Travis and discover exciting possibilities for your presentation needs.


National Restaurant Association (NRA) Show

Impact Enterprises, Inc.  -  BOOTH # 5052 

 May 21-24, 2016  -  Chicago, IL


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Impact Enterprises, Inc.




April 2016


Ralph Salisbury

The subject of our April blog (see Blog) revolves around communication and defensive tactics employed in an attempt to justify miscommunications.  This is an important subject for all businesses and in particular manufacturing operations.  Manufacturing involves ‘specification’ communication from several sources; it could be a customer’s communication to a designer, supplier, or the manufacturer itself.  It could be a manufacturer’s communication back to its customer.  Whatever the flow of this ‘specification’ communication, of critical importance is the absence of miscommunication; miscommunication due to actual errors in text, and miscommunication due to the probability of misinterpretation.


When busy, many of us lose our discipline to question; we tend to accept our initial understanding as being the correct interpretation; we do not question other possible interpretations.  This is the cause of most defensive tactics; we attempt to justify our misinterpretation by pointing the finger of blame elsewhere.  We are not wrong in our ‘understanding’, we are wrong for not questioning something that may be able to have other interpretations.  When dealing with specifications, all possibilities for misinterpretation must be eliminated.



March 2016


Ralph Salisbury


In my September 2015 Newsletter I addressed the revenue generating potential that Guest Services Directories possess. This subject can be rationalized further, and needs to be.


Dynamic Care for Guest Directories...

Guest Services Directories remain a valuable means for generating auxiliary income for hotels. In order to maximize this potential income serious consideration must be given not only to presentation and organization, but also to continual care. Continual care is a policy that requires updated information from management and wear monitoring from housekeeping. This is what I have termed Dynamic Care; care that contributes to maximizing the potential interest a guest could have in your hotel’s services and amenities. A directory cover that shows well and contains a current welcome letter that directs the guest’s attention to new features, foods, or other positive descriptions of services and amenities, encourages guest participation and can result in increased purchases from the guest.


It is a given that my Dynamic Care thinking is not a stand-alone policy, it must be complemented by genuine customer service provided from the time your guest reaches your front door.

Let me address Dynamic Care in an organized manner.



  • Should reflect your brand.
  • Should embody an ‘attitude’* that encourages opening.
    • A cover that grabs attention
    • one that generates a sense of curiosity
    • A cover that is pleasing to hold.
  • Must be monitored for wear. This includes cover wear and insert ‘wear’.

*Attitude could be an environmental initiative or an activity that portrays or interprets your property. The selection of materials available for generating attitude is almost limitless. Solid woods, metals, leathers, linens, other fabrics, acrylics, grasscloths, corks, glass, poly, vinyl and more. All are available in unique and creative designs, colors, and textures that will help to define your property.



  • Should be dated (current) or reference a time period (week or month) so it remains current. The guest will understand that current information is displayed; that the directory is updated for her/his benefit
  • Should be friendly, concise, informative, and easily absorbed.
  • Should reference something new about your property or an enhanced feature that provides additional service or convenience for your guest.
  • Should end with encouragement to review the directory for all services, activities, and foods available.


  • Should be understood by the hotel’s staff, so that when a specific question is asked, a knowledgeable response is given, together with possible alternatives regarding this specific question.

Hospitality is about people interacting with people. No new features, nuanced details or technological innovations will change this core precept. If a staff member isn’t motivated to help guests to his or her fullest, then everything else unravels. - Larry Mogelonsky,

  • Should be arranged in a fashion to capture the guest’s attention for serious consideration.
    1. Food: Dining and Lounge amenities offered, mentioning specials available for the time period identified in the Welcome letter.
    2. Business: Business services available for guest’s use
    3. Recreation: Spa and fitness facilities available
    4. Other services and amenities offered.
    5. Local businesses and community events scheduled for time period mentioned in Welcome letter. This area of advertising has become a revenue source for some hotels, however, the advertisers (local businesses) need to be appropriate for the hotel’s brand in order to motivate the guest.


Copyright 2016. All Rights Reserved

Impact Enterprises, Inc.




February 2016

Ralph Salisbury

This month, due to the interest in Design and Innovative Product Development, our Newsletter is a duplicate of our Blog


What Is Design...?


After researching definitions of and articles about design, I acknowledge that design like art can be an emotionally charged word. People in many professions have, and hold on to, their ‘feelings’ about design regardless of how others may feel. Wells Riley wrote, “It’s a state of mind. It’s an approach to a problem. It’s how you’re going to kick your competitor’s ass.”


Some of the confusion about what design is appears to comes from the belief that designers are artists; professionals who focus on ‘creativity’ on a rather personal level. Art may be a state of mine, however, it rarely is an approach to a problem, particularly a business or technological problem. Design, however, encompasses a world of thought where functionality, environmental concerns, aesthetics, and long-term usefulness become some of its important considerations. See Dieter Rams, Ten Principles for Good Design


Dieter Rams also wrote, “we [designers] don’t work in a vacuum. We need business people.” The implication being that contributions from professionals in other disciplines [or other ‘company’ departments] are invaluable in creating ‘successful’ designs for concepts or products. See my October 2015 Blog…, just scroll down…


This is an interesting lead-in to the history of Impact Enterprises. Bobi Hamilton, Impact’s President and CEO, received a degree in Fine Arts, and had become a respected artist in her community. As a result of the quality of her work, she was asked to assist several established businesses with advertising, marketing, and eventually product development. Soon thereafter, her inherent sense of business led her to establish Impact Enterprises, Inc. Impact’s success can be attributed to Bobi’s understanding and focus on the true meaning of design, not just art. Today, Impact’s staff, design and sales associates, discipline themselves to listen to and ‘hear’ what their customers are requesting so that meaningful and valuable discussions ensue regarding product design and development. We bring to our customer’s attention the often overlooked importance of the combination of functionality, aesthetics, long-terms usefulness, and environmental aspects.


“If you care about your audience, you’ll automatically care more about the subject.” P.J. Onori Waybury


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Impact Enterprises, Inc.




January 2016

Ralph Salisbury

Customers Acknowledge Effort…


                                                    Ted Goff


As I wrote in this month’s blog, an inspired staff inspires… When customers are presented with an enthusiastic, meaningful, and timely response to design options, material options, decoration options, and manufacturing options, they know they are respected and their project is taken seriously; they become inspired to contribute. A customer’s meaningful contribution to their project results in a successful project and provides for a long-term relationship. Meaningful contributions create an enthusiastic and innovative work environment, and minimize, if not eliminate, the potential for errors.


Impact’s sales and design consultants are a cohesive group that will work together on developing new products, new designs, research new and alternative materials, and make group decisions on how best to proceed with challenging projects. The camaraderie and mutual respect that exists among our associates has enabled Impact to become the internationally recognized design and manufacturing firm that it is.


For Binder Covers, Custom Presentation Folders, Menu Covers, Table-top and Desk-top Accessories, Custom Signage, and other custom products, that will surpass your expectations, please contact our sales and design consultants.

Copyright 2016. All Rights Reserved

Impact Enterprises, Inc.



December 2015

Ralph Salisbury


Teamwork in Design + Prototype Development = Innovative Products...


                                                            Cartoon: By Ted Goff

Last October I wrote about the concept of design thinking shifting from an individual or single department endeavor to a communal or multi-department responsibility. Successful design and innovation requires an understanding and sense of compassion for those you are designing for. This is not a new concept; “Einstein and Freud …were able to imagine the world from the perspective of others.” Design’s Invisible CenturySteve Jobs was also known for envisioning societal needs and wishes.


Design thinking is not enough on its own. Developing and testing prototypes is crucial to new product success. “Prototyping is probably the single most pragmatic behavior the innovative firm can practice.” Michael Schrage


Here at Impact Enterprises our innovative successes have been and continue to be the result of ‘prototyping’; creating a prototype after evaluating input from all appropriate sources. Our design department will take an idea, request input for that idea from customers, suppliers, and our staff members, and then use this input to refine the idea, and develop prototypes. The first part, requesting input makes this design and innovative process’ a social practice. The second part, developing prototypes is a tested common sense approach for bringing new products to the marketplace. Seeinnovative accomplishments”. Design and Innovation successes come from ideas that at acted upon; developed, tested, adjusted, and retested until the idea becomes a functional reality.

Sampling of Successful Design Innovation

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Impact Enterprises, Inc


November 2015 

Ralph Salisbury   


This month we want our customers to know that we are preparing for the Holiday Season, and should you be considering new menu covers, wine list covers, guest directory covers, or other custom binder covers for the Holiday Season, now is the time to discuss your needs and desires with one of our design consultants


One of our Holiday concepts is versatility; a menu or binder cover with removable window panels which offers adaptability to seasonal changes, special events, and holiday food & beverage specials. Adaptability keeps your menu and binder covers ‘dynamic’ and adds to their life.


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Impact Enterprises, Inc



October 2015

Ralph Salisbury


At Impact Enterprises, Inc.  Innovation Thrives....

In a recent issue (July-August) of Great Tastes Magazine, food styling was the central topic. It is interesting how ‘food styling’, interior design (ambiance), and accessory design have become expressive highlights in hospitality. Granted, food quality and service remain the foremost concern, but these being a given, styling and design have grown to the point of expectancy. Customers today demand the ‘interesting’ along with quality and service.


“Presentation is everything”, a phrase probably heard too often, and mentioned in an ad in Great Tastes Magazine, continues to reign in hospitality as well as in other industries. Impact Enterprises, Inc., has long acknowledged the intensity of innovative design, and succeeded in bringing branding quality accessory items manufactured from new, environmentally responsible, and unique materials to the hospitality industry well before the importance of design and uniqueness was embraced.


As the holiday season and a new year approaches, consider upgrading to branding quality accessory items that complement your property’s theme. Custom menu covers, wine list covers, guest directories, table-top and bar-top accessories have been shown to contribute to increased sales.


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Impact Enterprises, Inc



September 2015

Ralph Salisbury


Guest Services Directory Covers Do Have Income Generating Value…

Hotel, Resort, Country Club, and Spa guests do find value in Guest Services Directories. Equally important, the property itself should realize additional income from the services, activities, and shops identified in the directory. Too often, however, the presentation of these ‘amenities’ does not encourage serious perusal or generate a sense of adventure or excitement.


Encouraging serious perusal and generating a sense of anticipation begins with the first impression judged by the guest. Does the ‘directory’ grab attention as the guests begin to settle-in? Is it a ‘piece’ that calls attention to itself because of design, material, color, decoration and workmanship (a ‘branding quality’ piece)? If it does attract attention, your guest’s curiosity will be peaked and the directory will be opened. This is the first step needed to encourage serious perusal.


In addition to ‘branding quality’ directory covers, the contents (fulfillment) of the directory must generate a sense of anticipation through layout, paper and colors chosen, images, and well thought-out text (description) that is complete, accurate, and concise. This is not complicated nor does it have to be costly.


The combination of branding quality covers together with well thought-out fulfillment will inspire your guests to investigate, experience, and spend while at your property.



August 2015

Ralph Salisbury


Successful Innovation


                              – Dec. 12, 2012


In my Blog this month, I wrote about a specific aspect of innovation, history; a manufacturer’s acknowledgement that its past successes and disappointments in innovative product development can contribute to the success of future innovation endeavors. A consequential history in innovative product development generates a competitive edge over today’s lean start-ups and other recently acquired or merged competitors that lose track of ‘history’. This competitive edge provides for a level of customer service that is invaluable to customers, and vital to manufacturers.


Recurrent creative and innovative successes spring from a cohesive group effort with an awareness of past successes and disappointments


Here at Impact we have a solid 28 year history of innovative thinking that includes new materials, new designs, new products, and other innovative challenges posed by our customers. Additionally, our innovative approach includes input from our sales and design consultants, manufacturing staff, suppliers, and strategic alliances as each has a ‘history’ in product design and development.


Innovative Successes in Presentation Designs and Materials


Metal & Leather

Impact’s ‘Sunbubble’ Patina

Tempered Glass,

Metal, & Leather

Solid Bamboo,

radius edge,

color-filled engraving

Round Metal

with color-filled

embossed artwork.

Adjusted Hard-Rock-GSD 2-Menu-Covers-Glass-Ferrari-Wine-List-F Menu-Covers-Wood-Red-Pearl-F-4d2bae39adf44 Binder-Cover-Aluminum-Farbtek-F-4d625a1889954


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Impact Enterprises, Inc




July 2015

Ralph Salisbury


Cropped Canada Food Rebranding



Facebook made news once again because of it “rebranding”. I do not necessarily agree that a ‘rebranding’ occurred. Minor revisions to a font [new cropped-facebook new logo , old old-cropped-facebook logo ] which may not even be noticeable to the general public or to customers is not rebranding in my opinion. Rebranding should imply noticeable changes for the purpose of establishing an ‘enhanced recognition’. In the case of Facebook, the general consensus seems to be the change is to accommodate mobile responsiveness which has become a truly important marketing strategy in today’s business environment. Also, simplifying a logo for ease of recognition is good; it can be a form of customer service. Marriott has done it, as have Fridays, Pizza Hut, and many other companies. Revisions must not confuse or raise questions about who the company is. Customers must be able to identify with revised logos immediately.


Rebranding encompasses more than just logo revisions. Restaurant owners in particular ‘rebrand’ in order to meet the changing tastes of customers or to change what was believed to be a correct concept for an area to a better accepted concept. Restaurant customers can be a fickle group, and understanding who your customers and guests are will help to define required ‘branding’ and potential ‘rebranding’. Food selections, ambiance, décor, and table-top accessories can all play into a rebranding strategy, however, understanding your customer base at the onset will help to minimize potential waste… [$]


braves CLUB MED 5185a27346d53 wood-clipboards-lincoln-motor-co-collage OUTBACK PRO AM I 51279e300b7d9 SMITH AND WOLLEN 4e6798bc18773 JWT-EGA-Final-Powder-Coated-w-Slipcase.-Not-as-Matte
Atlanta Braves Club Med Lincoln Motor Co. Outback Steakhouse Smith & Wolensky United States Marine Corps


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Impact Enterprises, Inc




May - June 2015

Ralph Salisbury


NRA Show 2015… Impact’s view: A Great Show…

We found the demand for distinctively custom presentation products such as menu covers and wine list covers to be strong and growing. Orders for solid thick slab genuine leather presentation has increased and appears to be growing in popularity. Genuine leather has always been revered for custom presentation. Solid thick slab offers a distinctive element in custom design, is durable, and now price competitive


Solid Slab Leather


Single-panel and clipboard style presentation remain popular as farm-to-table concepts increase resulting in regularly revised food and beverage selections. These clipboard presentations allow for quick and easy change-out of printed inserts


Clipboard-Single-panel image


A study sponsored by the National Restaurant Association indicated: "Although new technologies will offer great benefits, successful operators will retain a personal touch element."

In a hospitality environment, personal touches are highlighted by Presentation.  Before customers becomes engaged with staff, questions, and ordering, it is your Menu Presentation that helps to define 'your' personal touch.  Providing a menu or wine list cover that emphasizes a distinctive custom element will immediately encourage a more thorough perusal of the food and beverage selections.  Such read-through has been shown to encourage an increase in the number of selections ordered, resulting in higher sales.  It is important to note that successful 'Presentation' is always complemented by a staff that knows, appreciates, and exhibits superior customer service.


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Impact Enterprises, Inc

This Memorial Day, please honor our Veterans…




April 2015

Ralph Salisbury


Blurred 'Vision'...

REVISED-Final April

“The objective is to not blend into the blur; the objective is to stand out from it. This is what it means to be different .” Youngme Moon


Too often manufacturers will give customers what they want as opposed to trying to understand what it is the customer needs. There is a difference. The want and the need can clash if not accurately communicated by the customer or properly heard by the manufacturer. “The problem with asking consumers what they want is that not only will they ask for things they’re not getting, but their requests will usually be driven by what they see being offered by the competition.” Youngme Moon . When influenced by what competition is doing, creativity is pushed aside and the customer ends up with a product that… blends into the ‘blur’.


It is the responsibility of the manufacturer to make certain the requests from the customer are clearly heard. This can only be accomplished when the manufacturer encourages a collaboration effort with the customer. Manufacturers with a history of innovation have the knowledge to guide and educate customers, and have the passion to research for customers.


At Impact, we work with our customers so they can participate in a decision-making process that results in a product that truly fulfills their needs and desires.

April 2015


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Impact Enterprises, Inc




March 2015

Ralph Salisbury

March 2015 Newsletter Banner

Ambiance, Stress, and Diet?


A 2010 study from the University of Michigan showed that when levels of the stress hormone cortisol, were boosted in healthy, non-stressed adults, they ate more snack foods.    ”… You also are likely to eat fewer regular meals and fewer vegetables: Emotional Eating and Stress Eating .

We live in a fast paced world; time is precious, workplace demands are high, communication seems endless, relaxation seems unattainable. We do have to eat, and eat healthy. Part of a heathy diet is being able to eat ‘relaxed’; free of stress or at least in an environment that can help to minimize stress.


A restaurant's ‘ambiance’ can either make significant contributions in helping to minimize stress, or may actually compound the stress. “Ambient stress is the stress that is directly around you. Noise, pollution, smells... anything that is in your surrounding environment can cause stress.” . When a restaurant offers an ambiance that triggers a response that can divert a customer’s immediate thoughts or mindset, stress can be reduced. Maintaining such ambiance during the dining experience encourages healthier eating making the customer even more relaxed and comfortable. A relaxed and comfortable customer becomes a repeat customer.


Maintaining positive ambiance during the dining experience involves several factors; customer service and quality foods are always at the forefront. Other contributing factors may include accessories such as custom signage, unique table-top accessories, and custom menu covers. These items when viewed or presented can add to that positive response triggered when the customer entered the restaurant. A menu cover that compliments the ambiance; that tells a ‘story’ (scroll down to see “Custom Presentation, April 2014 Newsletter); that offers more than just food and beverage selections generates a diversion from a stressed mind. Your customer will order healthier food choices, may spend more , and will remember this positive experience.


Menu covers and table-top accessories that tell a ‘story’…

Menu Newsletter March 2015


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Impact Enterprises, Inc



February 2015

Ralph Salisbury


Menu covers need to be designed to accommodate the demands of today’s increasingly sophisticated and demanding customers. Years past, a set menu selection was acceptable with occasional daily ‘specials’. Today, customers want to see fresh selections regularly, particularly as the seasons change. As a result, today’s menu covers need to accommodate easy replacement of your printed menu pages. There are several binding techniques that accommodate easy ‘change-out’, and all can be used in custom restaurant menu covers manufactured from a wide selection of cover materials in standard and distinctive designs.

Clipboard and Single-panel menu designs:

Clipboard-Single-panel image


Bi-fold Menu Covers for more extensive food selections

Bifold Bindings


Post & Screw binding is sophisticated and has always been popular in fine dining establishments. It can be time consuming to work with when changing out printed pages, however, if quality plastic pockets are used in conjunction with Post & Screw binding this form of binding will accommodate quick and easy change out of the printed menu insert.

Post and Screw Binding

Locally sourced foods, environmental sustainability, minimally processed foods, and hyperlocal sourcing (restaurant gardens for fresh herbs and vegetables) are among the top restaurant food trends for 2015 (National Restaurant Association) and these top trends will require frequently revised menu selections.


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Impact Enterprises, Inc



January 2015

Ralph Salisbury


image csr-3

Another New Year… let’s make it a great year for our health, our businesses, and our professional motivation.

(See our Blog for this month)






December 2014

Ralph Salisbury


A New Year.. A New Mindset.. A New Collection..


December is a ‘demanding’ month for hospitality professionals; a time to deal with what seems to be an unending stream of business, not a bad thing, but certainly an exhausting time. Come January, after a well-deserved rest, it will be time to think about your strategy for ‘increasing business during 2015 and beyond. Significant issues that continue to be important to customers include: Sustainability, Ambiance, and Healthy Foods.


Sustainability: “Sustainability will become a defining issue for the industry in 2015 and beyond…” . The ‘Green’ concept continues to grow in hospitality as customers, themselves, have developed personal ‘green’ practices in their personal lives. Products, foods, water and energy conservation, landfill growth and contamination are now in the conscious mind by an ever increasing segment of the world’s population. Restaurant and hotel guests respond most positively to properties that show a genuine concern for sustainability and healthy foods.


Healthy Foods: Locally sourced foods and organically grown produce continue to remain a priority going into 2015. “The top four hot trends are the same as last year: locally sourced meats and seafood, locally grown produce, environmental sustainability, and healthful kids’ menus


Ambiance: Restaurant Catering and Private Dining, Hotel Multifunctional Spaces and Spaces for Socialization…

Hotel Spaces for Socialization: “Today, the lobby has become the epicenter of social and business activities. The surge in business travel has created a growing trend for hoteliers to provide multifunctional spaces that offer both comfort and functionality for guests who are there to conduct transactions, create networks or engage in casual conversations. The newest trends in hotel lobbies feature creative spatial segmentations that divide intimate conversations, spaces for socialization and business negotiations”


A well thought out collection of table-top accessories to complement and reinforce your sustainability initiatives will capture the attention of your guests. Consider environmentally responsible accessories such as custom menu covers, guest directory covers, placemats, table-top stands, wine books, check presenters, and clipboards. Sustainable woods, recycled metals, aqueous coated fabrics, recycled acrylic and poly will support an environmental initiative.



Newsletter Dec 2014 Image



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Impact Enterprises, Inc



November 2014

Ralph Salisbury


A Strong Movement that Hospitality Should Support


Our Newsletter this month is a duplicate of our current Blog due to our perceived importance of the subject. Please see:


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Impact Enterprises, Inc




October 2014

Ralph Salisbury


We have come a long way....


My associate, Travis Summit, once again provided me with an interesting subject for our Newsletter:

“What NYC Restaurant Menus Looked Like 100 Years Ago Vs. Today ”. Travis found this article on Buzzfeed: . The article is fascinating and will be entertaining for hospitality professionals. Its focus is food selections and costs then and now. Some truly startling differences.


After reviewing these printed menus I began to wonder what menu covers looked like 100 or more years ago so I Googled: “19th Century Menu Covers”, and found several sites of interest. All menu covers displayed appeared to be single-panel and made from paper stock. There were some bi-folds and even a tri-fold but all appeared to be paper. If you have a free moment you may find it interesting to visit the following sites:

We have come a long way from paper menu holders and covers. Custom restaurant menu covers today are offered in an incredible variety of exciting materials and designs.


Newsletter Image Oct 2014



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Impact Enterprises, Inc



September 2014

Ralph Salisbury


Versatility of Wood


In June and July, Green Lodging News featured several articles on the hospitality industry’s growing interest in reclaimed wood. The focus was essentially on woods sourced from old barns, other wood buildings, riverbeds, etc. This essentially is a resurgence of the ‘barn wood’ fad that surfaced in the late 60’s and continued to grow for over a decade. At that time, it was more of a ‘fashion’ trend, not one necessarily spurred on by an interest in environmental responsibility. Today, the interest remains fashionable (a weathered appearance) but more importantly it is fueled by environmental concerns..


What was not mentioned is that another very viable source of ‘reclaimed wood’ is the millions of acres of Lodgepole pine that has been infected by the Mountain Pine Beetle. These infected trees, known as ‘Blue Pine’, are harvested before they fall, kiln dried, offer the same integrity as regular lumber, and possess very unique coloring and color patterns…, much like reclaimed barn wood. From an environmental view point, ‘blue pine’ is a natural source for quality wood, and its harvesting provides space and sunlight for new seedlings to mature. It is a naturally sustainable source


Environmentally responsible woods are in vogue and in demand, particularly within the hospitality industry. The variety of eco-friendly products that can be manufactured from wood is impressive

Be ‘eco-friendly’ memorable

be memorable-Sept 2014



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Impact Enterprises, Inc




August 2014

Ralph Salisbury


Printed Menu Preparation...


My associate, Travis Summit, brought my attention to an article in the Huffington Post titled, “The 11 Untold Secrets of Menu Design”. He thought it might be interesting for our customers to read. Travis was right; it is an interesting article as it identifies ‘researched’ observations for planning and identifying food and beverage selections on a printed menu. These observations apparently were made by the Culinary Institute of America, a highly respected institution. I am intrigued by some of these observations, and will see if I can find supporting data for a future newsletter. For now, I will mention the ones that intrigued me, and I support (for a complete list please see the article)


#1: It is probably best not to use a currency designation such as a $.

Most of us are alert for costs, and a currency designation ‘is a cost’; it is a harsh reality. Numbers without a currency designation tend to be benign; we understand their meaning but in a less threatening way.


#3: It is probably best to ‘control’ the number of your offerings.

Too many selections can frustrate a customer as opposed to encouraging careful thought about what they might truly enjoy. Providing a comfortable and enjoyable dining experience should be your restaurant’s priority. Allowing your customer to peruse carefully and thoroughly your offerings and choose one they will truly enjoy adds to a great experience.



#6: Dessert selections should be offered under separate cover…

This observation complements #3; limit your offerings.

Your customers are in your restaurant for a great dinner, not dessert. Dessert should be an afterthought; a complement to the dining experience, and as inferred in the article, offering a separate dessert menu can add to revenue.


These three observations caught my attention. Some of the others identified in the article should also be considered when planning your printed menu presentation.

For an interesting opinion, please see our BLOG


be memorable...

Aug Newsletter-image


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Impact Enterprises, Inc




July 2014

Ralph Salisbury

Placemats Are No Longer Just Mats….


Placemats, once thought of as mere safeguards, have become an energizing enhancement to Presentation.


The reappearance of placemats in distinctive table settings has been encouraged by new materials, colors, and custom designs. Stylish and elegant table settings now include custom placemats that enhance these settings that frame the culinary creation.


Placemats are now available in all the same materials used for distinctive menu covers, wine list covers, etc., and are used as complementing pieces. Whatever your setting, theme, or ambiance, a custom and distinctive placemat will add to your presentation and will help to make a lasting impression


Ask about the new washable non-skid backing that will secure your setting and presentation.


be memorable...



Copyright 2014. All Rights Reserved

Impact Enterprises, Inc



June 2014

Farm-to-table... a popular concept that needs to be further 'cultivated'

Ralph Salisbury


Last month I attended two fund raising dinners; proceeds went to the James Beard Public Market, a year-round indoor-outdoor market to be built in downtown Portland, OR. Both dinners were offered by local restaurants that are known for their farm-to-table selections. The dinner at the Old Salt Marketplace was hosted by both Chef Benjamin Meyer, owner and chef of Old Salt, and Chef Greg Higgins, owner and chef of Higgins, a well-known and highly regarded restaurant in downtown Portland. Chef Higgins and Chef Meyer not only planned and prepared the dinner, but also made themselves available for questions, a wonderful treat for the guests. In attendance were some of the local farmers and ranchers that supplied the foods for this dinner, and are regular suppliers to both restaurants. It was interesting to hear Chef Higgins infer these farmers and ranchers essentially dictate what foods he will be serving at particular times. The thought of a ‘supplier’ dictating to a chef was foreign to me, but this, in broad terms, is what farm-to-table should be: Farmers educating chefs about the availability, the benefits, and the quality of year-round crops, thus providing opportunities and challenges for added creativity in the kitchen while providing more stable year-round revenue for local farmers, an important factor in furthering a healthy food initiative. Without local farmers we become dependent upon existing large conglomerates that farm strictly for profit at the expense of healthy soil, healthy foods, healthy people, and a healthy environment.

Farm-to-table is showing an increasing presence in many environmental initiatives instituted by eco-friendly hotels, resorts, and restaurants (Green Lodging News, May 2014 – “Details trickling out…”). As a whole, the hospitality industry is doing a commendable job in its efforts to promote healthier food choices not only to its customers but also to the general public. The challenges remain formidable but with unified ‘energies’ much can be accomplished (see our June Blog)

be memorable...

June Newsletter-image

Clipboards make menu revisions easy to handle




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Impact Enterprises, Inc.



May 2014

Is Your Staff Armed with 'Freedom' and 'Knowledge'?

Ralph Salisbury


In last month’s Blog (scroll to April), I wrote about the importance of getting to know your staff. I stated that your staff is a big part of your customer’s ‘total experience’. In its April 2014 issue, Boardroom Magazine has an article titled “Guest Recovery” by Nancy M. Levenburg. ‘Guest Recovery’ has become a common phrase for applying specified practices to preserve a disappointed customer; much of it is common sense. An underlying theme in these suggested practices, however, is what I term ‘Staff Response’. Your staff’s response will dictate the success of Customer Recovery. But how does your staff know how to respond? Responses must be prompt and courteous with a controlled sense of accommodation. Is your staff armed with the ‘freedom’ and knowledge necessary to offer such responses? Only you as owner/manager can arm them accordingly. It is your responsibility to know that your staff will perform according to your standards, and respond to a troubling situation as you yourself would respond. If you truly care, you will have given yourself the opportunity to know and respect your staff. Effectively educating your staff will contribute to the development of the same mindset you have which hopefully is one that understands and appreciates the concept of ‘the total customer experience’, the value of repeat business, and the desire to grow a great hospitality company.

Effectively educating your staff requires knowing your staff. If you do not know and understand your staff, you can only program them, and programming does not last long nor does it work well in business, particularly hospitality. Today’s customers are too savvy to accept programmed responses. Additional reading: Guest Experiences Gone Awry!


For Memorable and Branding Quality Menu Covers, Binder Covers, Guest Directory Covers, and more, visit Impact Enterprises at

The National Restaurant Association Show, Booth #5152, May 17 - 20 in Chicago

NRA - Be Memorable-2

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Impact Enterprises, Inc.



April 2014

Custom Presentation

Ralph Salisbury


Presentation; “the act of presenting” for the purpose of… well, it could be for a number of different reasons. Whatever the reason, the ultimate purpose is to capture attention. Without an audience’s attention, words may be heard, text may be read but meaning is lost. Presentations are stories, whether about an accomplishment that earns an award, a proposal that begs for attention, a selection of choices, a selection of services, a plan for growth, etc., these are all stories and can be ‘presented’ in a manner that stimulates action. “The stories that move and captivate people are those that are true to the teller, the audience, the moment, and the mission” Peter Guber.


Mr. Guber’s statement, when broken down is just common sense; presenters must be authentic; they must believe in the ‘story’ they are presenting. Let your customers and guests know that you “practice what you preach”; your presentation (story) belongs to you. Relating this to hospitality, a restaurant’s successful menu is one that reflects the ‘history’, ‘courage’, and ‘creativeness’ of the chef/owner; possibly a selection of foods that rotate with seasons, foods that are locally sourced for freshness, flavor, health, and sustainability purposes. Selections and preparations that are not only defined, but explained. These become stories that are:

  • ‘true’ to your beliefs
  • ‘true’ (right) for the audience (your customers selected your establishment)
  • ‘true’ for the moment (your customers are with you for a common purpose)
  • ‘true’ for the mission (your mission is to stimulate)

Today, customers and guests are eager to find interesting and true stories; when they discover one, they value it. Whether in a restaurant, hotel, or resort, guests look for confirmation that they made a good choice.


What captures an audience’s attention “first, fast and foremost”?(Guber) In a hospitality environment, it is the manner in which a menu or directory is presented. Use a cover (menu cover, guest services directory cover, award cover, binder cover, etc.) that complements your story; one that conveys an accurate message about you and your property, a message that supports the story inside.


Custom presentation is in demand. Create a custom cover that complements your story. Leather, historically fashionable, has exploded in popularity; solid woods and recycled metals continue to be in vogue and in demand; glass and acrylic are finding their way into a myriad of establishments; print and laminated paper are always stylish. Environmental responsibility can be a part of your story; convey this message in an environmentally responsible cover

be memorable...

NRA - Be Memorable-2



Copyright 2014. All Rights Reserved

Impact Enterprises, Inc.




March 2014

Trusted Relationships and More…

Ralph Salisbury


Trust, a term used to imply confidence, reliance, and belief, has become commercialized for business… and political… purposes, but this is changing. Trust is returning to its roots, to its original ground, to its intended meaning. The public is beginning to understand that ‘trust’ must be earned; that printed words may deserve consideration, but do not justify action without verification, and verification is easy today


Trust is determined by a combination of performance, behavior, and attitude; a combination that has some history if the printed word is to have its intended meaning. Peter Guber , chairman and CEO of Mandalay Entertainment and author of Tell to Win wrote: “Be authentic and have your feet, tongue, heart and wallet all going in the same direction – this creates a trusted and respected relationship which precedes transactions.” Mr. Guber has great foresight. Today’s buying public, business and individual, want to know they are conducting business with a company that understands and appreciates their needs, and equally important invests to anticipate their future needs; essentially, a company that has “heart” in what it does and what it provides.


So how does a company get this message across to its customers and potential customers… As Mr. Guber suggests “Tell your story”, but first, you must have a story. Your story is your competitive advantage over today’s ‘lean startups’… Let buyers and decision-makers know about you through your testimonials , through your innovative accomplishments, through your investments in their ‘interests’


Copyright 2014. All Rights Reserved

Impact Enterprises, Inc.



February 2014


Hospitality 101 for 2014

Ralph W Salisbury


In January I purchased a special dinner (Mid-Winter Brewer’s Dinner) offered by Higgins Restaurant (Chef Greg Higgins). Proceeds from this event will benefit The James Beard Public Market in Portland, OR. It was a great meal that supported a worthy cause. Higgins, known for sourcing its produce locally and preparing quality food, enjoys a great reputation and a stable following.


Supporting a local cause is not new for many businesses. Sponsoring Little League, Pop Warner, or a local event has been common throughout the years. This is a form of ‘locally based’ social consciousness; a valuable social endeavor that benefits a well-defined group. Social consciousness in business today refers to endeavors that benefit all in a community at all times. A concept based on common sense that creates an ongoing common good; an acknowledged ‘good’ that can generate business.


Social consciousness does not have to have a cost associated with it. It can be a frame of mind; one that spawns this ‘acknowledged common good’. Restaurants in particular become socially conscious as they begin to appreciate the common sense approach to offering a growing selection of healthy food choices. Healthy food benefits all, generates a positive image for the restaurant, and results in an increase in business because healthy foods have become an ever growing priority in an ever growing concerned ‘customer base’. This applies all restaurants, fast food to fine dining. See NRA

See Subway

Environmentally responsible purchasing decisions complement socially conscious endeavors: Sourcing produce locally strengthens the community and creates a sense of community, Purchasing non-toxic, recycled, durable, and sustainable products creates an overall sense of responsibility for both the business and the customer.


Be memorable...

Feb Newsletter image

Be responsible...

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Impact Enterprises, Inc.




January 2014


Hospitality 2014... ‘Think outside the box’…?

Ralph Salisbury


Business planning as we used to know it continues to have value; it will provide a starting point to begin revising the plans you already put in place. Business and marketing strategies in hospitality today must be dynamic due to ever-increasing options available to secure new business and retain existing business. Competition is intense, and there is no need 'to think outside the box ' until you have successfully engaged the marketing tools required for maximum exposure.


Many available marketing ‘channels’ focus on visibility which has become an integral part of customer service. Essentially you are strategizing to make it easy for your customers and future customers to find you and to become engaged with you. You work to create customer loyalty. The quality of your product or service is a given; without it customer loyalty fades. Visibility must also be a given; without it potential future customers move to visible competition. Engagement encourages a personal connection with your customers, a connection that is invaluable when confronted with strong visible competition.


In the Age of the Customer,
business metrics aren't enough to engage prospects and customers. You have to
be able to tell your story in ways that engage on a personal level.” Harry


Engaging on a personal level includes understanding your customer’s needs and interests, offering valued and appropriate product or service, being involved in activities of a socially conscious nature that send positive messages about you; activities such as environment concerns, health concerns, and community involvement.


As companies grow, managing a talent pool that ensures superior customer engagement and personalized experience remains a key focus area.” ….” Sustainability continues to be a key focus area [in hospitality] —…, many restaurants are focusing on low-calorie and organic food to bolster consumer confidence and reinforce their brand image.Adam WeissenbergSee


So, as we begin the New Year, grasp the complete concept of customer engagement and loyalty, and hold on to it. Your 2014 will be rewarding…

Be Memorable Test


be memorable...




December 17, 2013

On a Personal Note…

Ralph Salisbury


In his article,What Has Our Restaurant Dining Experience Turned Into?” (see; ) Steve DiGioia, wrote: "But whatever happened to customer service? What happened to the dining experience we used to receive? Where are all the waiters of days gone by?"


These are valid questions…, and maybe complaints. There are factors that need to be considered when evaluating ‘attitude’ changes, especially from one generation to the next:


What do the majority of today’s guests want? ‘Years ago’ the world moved at a slower pace. Guests tended to be more relaxed; did not feel ‘on-call’ all the time. Today, many guests look for expedient service because they believe their time is limited. Communication with wait staff tends to be very perfunctory, and wait staff responds accordingly. Further, wait staff tends to be younger, and are very much accustomed to, and influenced by our fast paced world. Their experience with face-to-face communication has been minimal due to today’s ‘hi-tech’ communication. Expedient service is believed to be the demand of the day.


I do empathize with Mr. DiGioia. His point is well taken. I have found, however, a few friendly words with the wait staff at the onset of the dining experience puts everyone in a different mental place and ‘customer service’ returns. In our fast paced and somewhat confusing world, wait staff, especially younger wait staff, needs some guidance from the guest


Everyone at Impact wishes all of our customers and website visitors a great Holiday Season and Happy and Healthy New Year…



November 19, 2013

Color Me… with thought


Ken Murray

Crayons Cropped

What comes to mind when you imagine the color Red? How about when you imagine a bright vibrant Green or a pale Gray? Colors do have an effect upon our subconscious mind and can evoke similar emotions for the majority of us. It is, therefore, to your advantage to consider color schemes when designing your property’s interior and accessory items. Also, having some knowledge about your potential customer base will assist in determining the most effective colors to present.

Each shade of color will create different emotions and mental images. That is why choosing the right color or combination of colors for your menu covers or binder covers can contribute to the success of your business project. Did you know that the color Red can increase energy and appetite, that Brown provides a sense of reliability and can increase comfort levels, and that Green and Blue can have a calming (relaxing) affect?

In the process of designing a presentation piece (whether it is a menu or a binder cover), you first should ask, “What feelings do I want my audience to experience within the first 5 seconds of looking at my presentation piece?” After you come up with the answer to this question, choose the appropriate color and design that will guide your customers towards these feelings. It is all about your customer’s perception of your business, and color plays an important role. See: Color Psychology: The Emotional Effects of Colors , and Color Meanings in Business

Today, new technology, together with the reliability of custom handcrafted production, allows for multiple color scheme manufacturing and endless decoration options for your custom presentation products. It can be a demanding task to make color decisions, but one that can benefit your business. In order to simplify the process ask your supplier’s design department for assistance. We at Impact Enterprises will walk you through the process with patience and genuine care.

Copyright 2013. All Rights Reserved

Impact Enterprises, Inc.


October 14, 2013

Menu Covers and Binder Covers... Can Be Revenue Producers

Ralph Salisbury


Have you ever been distracted by an image in an article causing you to abandon the article? This recently happened to me while accessing an article in the HBR Blog Network. The theme of the article was ‘To-do Lists’ and how these commonly used lists can be incorporated into and enhanced by today’s and tomorrow’s imminent technology. See:


The subject image was of the six ‘post-it-notes’ at the beginning of the article. I read each one, and surprisingly each had a common theme: Good health. It is encouraging for me to ‘surmise’ from this image the direction of our thought processes: Healthy lifestyles and healthy environments. I do not, however, believe this to be guesswork on my part; it is real, it is universal, and it continues to grow. Environmental concerns, once thought to be fad, are now being addressed with genuine interest in all industries because ‘customers’ have developed a genuine interest in their health, a concern about the environments in which they live and the products they buy. By working to improve products with an environmentally responsible quality, business has learned a customer base grows.


The hospitality industry has been one of the most responsive to environmental concerns. Look at the great number of healthy food selections now offered by all categories of restaurants throughout the world*, note the growth in responsible packaging for healthy foods, and the impressive environmental advances made in renovation and new property construction together with policy and procedures put in place for property operation. There truly is a concern about our health, the environment and sustainability.


When purchasing accessory items such as Menu Covers, Binder Covers, Wine Lists, Check Presenters, and other Presentation products, choose environmentally responsible ones, and make this fact known to your customers. It will be to your advantage.


*read ‘Nutrition and Menu Planning’ in Foundations of Menu Planning by Daniel Traster.


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Impact Enterprises, Inc.




September 12, 2013

Passion for Innovation and Social Consciousness

Ralph Salisbury

During our 26 years in business, we have used the word ‘innovation’ and the phrase ‘passion for innovation’ frequently. Whether it is in our conversations, advertising, newsletters, or press releases, this word and phrase accurately describes what we are about, and who we are. Impact is an innovator; a pioneer in the development of new designs and the use of new materials. The industries we serve are grateful for our concern for their needs and our determination to continually satisfy those needs with improved product designs and new materials.


We believe continual improvement of all widely and frequently used products is important because genuine improvement benefits not only those who use it but contributes to a sense of social consciousness. Innovation is not improvement if no societal benefit is realized. More functional designs, more environmentally responsible materials, together with a sense of compassion, help to make meaningful and lasting contributions.


The phrase ‘social consciousness’ is frequently seen in business articles today. It is good when it is genuine or results from a passion for innovation that can benefit all. Impact has practiced a socially conscious initiative for years…, before the term became popular. We have improved the functionality of our binder covers and menu covers while also being the first to provide these products in environmentally responsible materials.


More on Corporate Social Responsibility:


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Impact Enterprises, Inc.



July 18, 2013

Successful Presentation

Ralph Salisbury

Whether you are presenting investment proposals, or food and beverage selections, or even awards, the success of your presentation will depend on several important factors.

  1. Do you Know and Understand your audience or customers?

Who are they and what are they looking for? What is it that sparks their interest

  1. Do you Believe in what it is you are presenting?

How you value your presentation will affect the value your audience or customers place on it. Your value in it also refers to your passion for it. If your passion or emotional tie is strong it suggests a strong belief in the value of what is being proposed or offered.

  1. Are you able to Communicate the strength ofyour belief to your audience or customers?

If you believe strongly in your proposals or food and beverage selections, present them in creative and custom packaging that will convey this fact to your audience. Creative and custom packaging generates an immediate enthusiasm for reviewing what’s inside. Such packaging supports the degree of your belief and expresses this fact to your target audience.

  1. Does your Presentation and Packaging express something about you?

Creative presentation and packaging can express a sense of social consciousness without making a point of it. Presentation can include tactful references to certain issues or initiatives. Packaging can convey a sense of environmental responsibility. Today, such presentation and packaging will enhance your target audience’s response.

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Impact Enterprises, Inc.


June 19, 2013

Where Is Your Competitive Advantage..?

It could be staring you in the face

Ralph Salisbury

Numerous articles have been written on maintaining a competitive advantage in today’s fast paced, information saturated, and inspired business environment. ‘Strategy’ seems to be the keyword for success: Strategy that is not ‘defined’ but one that is always evolving due to increased competition brought on by the incredible advances in communication technology. I cannot refute the fact that a ‘dynamic’ strategy is required in today’s business environment… see , and

It is important, however, not to lose sight of what has contributed to your successes in the past; Quality product(s) and service(s), innovation, well maintained property environments required for customers or guests, and of course customer service. No matter how often your business strategy may change, these basics cannot as they are your link to repeat business. Repeat business provides a distinct competitive advantage as you have created a meaningful bond… a bond that eludes your new ‘startup’ competition.

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Impact Enterprises, Inc.









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