Day: October 22, 2020

Upcoming release: ‘Surviving Remote Work’ by Sharon Koifman

‘Surviving Remote Work’ by Sharon Koifman will be released on November 17, 2020. Photo: amazon

Sharon Koifman, a visionary and expert in building and leading remote businesses, launches his first book, “Surviving Remote Work,” on November 17, 2020. Releasing in in the midst of COVID-19 to help businesses and employees thrive in this new environment, the book is based on the author’s twenty-years of experience of running companies remotely.  (Black Château, 2020)                                                              

“Surviving Remote Work” is a practical manual of tried-and-tested strategies and tools to help companies thrive with remote work while aiming to help everyone avoid costly mistakes and make working from home possible. Managers and leaders will learn practical solutions to roadblocks many face when switching over to remote work or starting from scratch. Koifman explains how to improve morale and ooze productivity while maintaining a positive working environment. Workers will find expert advice about working from home while juggling all of life’s distractions.

Sharon Koifman emphasizes the major role the company culture plays in connecting people and boosting the employees’ morale whether they are introverts or extroverts. Sharon delves into building a culture and why is it so important for a remote team. Koifman, who believes that working from home is more productive than working in an office setting, wrote his book while being a stay-at-home dad. He understands the struggles many parents face and shows how to not only get your work done with your children and significant other around, but have fun doing it.

“Surviving Remote Work” takes on a complex subject, with a fun, casual tone rare in management books—making it incredibly refreshing and easy to read. The book is available for pre-order on Amazon.

Sharon Koifman, heavily inspired by his father, built businesses from his own computer for the past 20 years. During this time, he learned how to create a work culture where people love to come to work. These days, Sharon runs DistantJob, a unique recruitment agency geared specifically for finding full-time remote employees who work from all over the world. The key difference in his approach is that he wants to show how remote work benefits businesses and how easy it is to make the transition with few proper technics. Sharon’s argument is that remote work also benefits companies and their bottom line. He believes companies who adopt remote work can be leaner, less expensive, more environmentally friendly and have access to better and more productive people, faster.

El Sushi Loco’s Chef Francisco Mendoza featured on Tastemade

El Sushi Loco’s CEO and Head Chef Francisco Mendoza. Courtesy photo, used with permission.

El Sushi Loco, named “Best Mexican Sushi” by LA Weekly, was recently featured on Tastemade’s Dave’s Killer Bread Foundation’s (DKBF) Second Chances stories. Second Chances is a video series produced by Tastemade that highlights chefs who have found success despite going thru challenging times. The stories are sponsored by the Dave’s Killer Bread Foundation, which was established by Dave’s Killer Bread to help provide more second chance employment opportunities. (El Sushi Loco, 2020)

El Sushi Loco CEO and Head Chef Frank Mendoza strongly empathizes with the struggles that persons with past  histories experience when seeking employment. The Tastemade video features Frank Mendoza speaking about how he overcame the odds to begin a successful Mexican-Asian fusion restaurant business. The brainchild of Frank Mendoza, El Sushi Loco is a place to bond with family and a lively place to hang out with friends. El Sushi Loco may be the truest expression of east meeting west, with tastes and textures both exotic and familiar. The flavors and ambiance provide the perfect place for a festive and tasty lunch or dinner.

For the Second Chances campaign video, Frank Mendoza has created a tasty new dish for El Sushi Loco’s menu – the Crispy Chicken Burger. The dish begins with diced chicken breaded with crumbs made fresh from Dave’s Killer Bread Burger Buns, fried to a golden brown, then served on butter baked Dave’s Killer Bread Burger Buns covered with avocado, tortilla strips and El Sushi Loco’s Mexican/Asian fusion sauces.  Frank Mendoza’s second chance story, and many more inspirational cooking videos sponsored by DKBF, is available on the Tastemade Instagram and YouTube channels.

“We’re a place of second chances because, how could we not? I was down and out at one point, and somebody gave me a chance.” – Frank Mendoza

The Dave’s Killer Bread Foundation was created to power second chance employment. A lack of information or understanding about employing people with criminal backgrounds can make businesses hesitant to explore this option and the DKBF is here to change that. DKBF believes that in the long term, second chance employment has the power to reduce the negative impact of reoffending in America. The foundation works to educate organizations on the importance of employing this part of our population.

In 2010, Frank Mendoza purchased a street vendor food cart off a Craigslist ad in Tijuana, Mexico for $1200 and began selling his unique cuisine in the streets of Los Angeles, California. In its food-cart days, the Mexican-Asian fusion food concept was called Sushi Island. Frank Mendoza, his wife and his nephew developed the brand tirelessly by serving high quality Mexican sushi and mariscos. The success of Sushi Island further fueled Mendoza’s desire and he renamed the business El Sushi Loco. In 2011 they opened the first brick and mortar restaurant in La Puente, California and  soon after, they opened another branch in Downey. Most recently, Mendoza opened his third restaurant in Pomona, California.

El Sushi Loco Locations: 11837 Downey Ave, Downey, CA 90241, 15711 Amar Rd, La Puente, CA 91744 and 1542 W. Holt Ave, Pomona, CA 91768