Springfield, MO

Log in Subscribe

Open for Business: Burn Boot Camp

Posted online

Burn Boot Camp
A pair of Nixa sisters on Sept. 30 launched a Queen City location of national fitness franchise Burn Boot Camp. Cami White, who is the local franchise partner with sister Carlee Yount, said the gym building occupies 5,600 square feet at 820 W. El Camino Alto St., Ste. 100. White said it is the first commercial project to open at mixed-use development The Ridge at Ward Branch. Burn Boot Camp, a North Carolina-based franchise founded in 2012, combines strength and intensity interval training in 45-minute workouts. The gyms also provide members with access to equipment, including free weights and jump ropes. There are over 400 locations in 38 states, according to the company’s website. Fusion Consulting LLC was general contractor for the project, White said, declining to disclose startup costs. According to the company’s website, the initial investment for franchisees ranges $150,330 to $406,500, including a roughly $45,000 franchise fee. Burn Boot Camp also collects an annual 6% royalty fee and 2% marketing fee.
Phone: 417-300-7339

Radon Safety Squad
Radon Safety Squad, an Illinois-based inspection company for homes and businesses, expanded its coverage area to Springfield on Aug. 14. Company spokesperson Erika Obrecht said Anna Coroleuski works remotely and is the lead technician for the Springfield area. Obrecht said Radon Safety Squad was started in 2014 in East St. Louis, Illinois, and later began serving the city and county of St. Louis. The company has measured radon gas in over 10,000 residential, commercial, school and multifamily buildings in its nine years of business, she said. Most tests cost $99, Obrecht said. Same-day analysis and results are offered daily, according to the company’s website.
Phone: 417-667-2366

Italian Kitchen
A native of Italy who launched mobile catering business Italian Kitchen LLC in 2020 opened a brick-and-mortar location May 1 at 540 W. McDaniel St. Alessandro De Luca, who was born and raised in Torino, Italy, before moving to the United States in 2009, said he co-owns the business with Jennifer Morris. Startup costs were $12,000, he said, adding they signed a two-year lease for $2,500 per month with Clayton and Anne Baker, who co-own restaurants Civil Kitchen, Finnegan’s Wake and Tinga Tacos. De Luca said the 2,500-square-foot space formerly was occupied by another catering company, FCB Desserts LLC, which shuttered. He said the menu primarily is Italian cuisine, such as chicken parmesan, shrimp carbonara and fettucine Alfredo, but other options, including a taco and nacho bar, are available for special events. The venture also offers to-go orders via DoorDash, Grubhub and Uber Eats. De Luca previously co-owned Kaiju Coffee but exited it earlier this year.
Phone: 417-419-8084
Web: Italian.Kitchen


No comments on this story |
Please log in to add your comment
Editors' Pick
Opinion: The transformation of business  

Guest columnist Donnie Brawner says many entrepreneurs stray from their original business ventures, which is often a recipe for success.

Most Read
Update cookies preferences