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We provide Private Confidential Professional Fiduciary Advisory Svcs to Hospitality Business Owners
Objective Evaluations
We spot check for the health of your business
We find & report things to YOU!

04/22/2025

Our Town Pearl River, NY
Dining Guide 1974
Gulliver’s swings in three different tempos!
Ask EdEich@msn how
If any restaurant can be said to change personalities, Gulliver's in Pearl River is that restaurant.

During midday, businessmen while away their lunch hour(s) amid the kitschy-campy Victorian decor that includes, among other things, the fare schedule of the 69th St. Ferry, old post office boxes, and an antique Vermont milk sled that overflows with a bountiful 24-item salad bar.

As the shadows lengthen towards supper time, the family dinner trade comes in, lured by special children's prices, a menu full of good food, plus the free-flowing salad bar.

When the wee ones are in bed, the upbeat 20s and 30s take over. The spotlights come on, the entertainers - usually a Top 40 duo or trio - take the bandstand, and the good times roll.

The only ones who don't make it at Gulliver's are the teenyboppers, “This is not a kid's place,” says co-owner Eddie Eich. “We have an age requirement of 22 and a dress code. We don't play hard rock music. We have a lively crowd in the evening and a fun crowd, but not a kid crowd.”

Eich and his partner Chuck Hunt opened Gulliver's last October, after buying the former 1800s Braunsdorf Family mansion, AKA The Silver Pheasant, since 1945. Chuck hunted up the memorabilia, haunting auctions and antique shops all over the eastern seaboard, while Eddie turned his attention to management, marketing, and operations, seven days a week.

Partly because of his personality, and partly because it's simply good business sense, Eddie has found a way to eliminate the “dead spots” that haunt restaurants and eat into profits. On a mundane Monday, when most places close, Gulliver's is open, and in the evening it swings.
On a stiff Sunday, when most places are as lively as the Lincoln Memorial, Gulliver's swings.
During the rest of the week, thanks to the live entertainment and Eddie's resourcefulness, Gulliver's swings!

On Monday nights, live entertainment features Blake and LePage, a guitar and vocal duo. Starting September 16, the main attraction will be NFL football. Two huge TV sets will display the action, while live, uniformed cheerleaders with pom poms energize the fans' enthusiasm and thirst. During halftime, there will be a free buffet along with prizes and contests.

Tuesday comes up as Trivia Tuesday, Eddie, his hair greased back DA style, and Betty Lou, his sidekick, in a ponytail, a long poodle skirt, go around asking trivia questions, such as who sponsored the Shadow on the radio? And what time and station was he on?

(Give up? Send a stamped, self-addressed postcard to Our Town for the right answer.) The payoff comes in Gulliver Dollars backed by the “Furtive Reserve” and signed by Eddie as “Secretary of the Posterior.” With humor like this, you can imagine what the rest of the amusements are like. Gulliver bucks are exchangeable for food or drink.

Wednesday brings “The Dating Game” played just as it is on television. Lucky winners are also paid off in Gulliver dollars, and the feted couple gets a romantic dinner for two.

Thursday is ladies’ night, with a carnation for the 1st 100 women to arrive. At 9:00 PM, the World Football League game of the week is switched on in the private dining room. But at midnight, Thursday becomes Friday, which is good because then Eddie throws a TGIF, Thank Goodness it's Friday, party. Celebrants can slosh champagne for $0.50 per glass or enjoy regular drinks for a dollar. The highlight of the evening's revelry occurs when Snoopy appears to give out hats and noisemakers so that the arrival of Friday can be duly celebrated with a conga line!

Friday is family night, featuring a buffet that requires three stations to spread out - one for the salad bar, one for the hot choices, and one for desserts. Adults pay $6.95, children under 12 a dollar. The feature on Saturday is hand-carved standing roast Prime Rib with Yorkshire Pudding.

“We serve dinner and snacks until 1:00 AM on Friday and Saturdays,” says Eddie. “This is for the theater and going out crowd.” The bar is open until four AM for the North Jersey and Rockland County hospitality people.

Sunday brings its own problems - mainly facing the prospect of getting up and going to work on Monday. Thus derives the Sunday sorrows party at Gulliver's.

“Gulliver says that any week that begins with going to work on Monday morning is doomed to disaster, unless you start it in my place.”

Gulliver’s merry-go-round is “not designed to appeal to everyone,” says Eddie, “but we're trying to please most of the people most of the time. Come stop in.”

04/19/2025

Edward N Eich Jr. (Ed)
(850) 624-8831 [email protected] [email protected]
SUMMARY
________________________________________
Skilled and insightful Hospitalian professional consultant with over forty years of experience in the hospitality and real estate business. Seeking knowledge, skills, and best practices to enhance my abilities and share my experiences with others.
EDUCATION
________________________________________
Associate of Science in Hospitality and Tourism Management, Associate of Arts, General Education, Northwest Florida State College. President’s list, PTK,
Dual degrees expected to be awarded in Dec ‘26
Completed 39/39 Credit Hours, Core Hospitality 4.0 GPA, Total 86 Hours, GPA 3.7

EXPERIENCE
________________________________________
Oct 2019 - Present - Hospitality Evaluation Services - Hospitality Business Advisor

Oct 1984 – Current Miramar Beach Realty Broker/Owner
• Listing, developing, marketing, and selling commercial and residential real estate
• Securities Broker-Dealer (22,63,39) NASD SIPC – Eden, Hilton & Bayside Condo Hotels
• Licensed Florida Real Estate Broker BK388260 (Dual License Sandestin Realty 1985-1986)

Southeastern Management and Consulting Co., SEMCCO
Jan 1974 – Current
• Owned and Operated Gulliver’s, Jason’s, Barnaby’s, and Manor on Peachtree Restaurants
• Hospitality and Marketing Consultant to Sawmill Enterprises, Fairfield Communities (Glade, Mountains, Harbour and Plantation), Mariner Group, TRECO, Inc, Treco Communities (Beach Club, Magic Tree, Limetree), Windham Resorts, Bos Group, Sandestin, Hilton Sandestin Beach, General Development Corp. (Vistana Resorts, Hollywood), Harbour Oaks, Bluewater Bay, Santa Rosa Golf and Beach Club, East Pass Towers, The Ultimate Condominium, Marriott International, Legends Edge at Bay Pointe Vacation Owner Resort, (pre-opening June 1999 – Oct 2000)
• Established multi-media, direct marketing, mail, merchant, and telemarketing programs
• Directed pre-opening market awareness campaign at the on-site Billfish Tournaments
• Designed and created collateral materials, videos, brochures, flyers, TV, and radio spots.
• Established direct mail programs, telemarketing call centers, and remote locations for “OPC.”
• Held seminars and trained 500+ telemarketing and guest service team members.
• Supervised the opening of the sales center, installed displays, and graphics. Trained opening staff.
• Functioned as liaison between Marriott and developers, brand operators, and strategic partners.
• Selected and specified art for billboard and airport locations.
• Established synergistic programs with hotels, restaurants, retail merchants, and car rental companies to generate guests and customers. Completed assignment.

Lucayan Hotel Corporation – General Manager/Regional Supervisor
Nov 1971 – Jan 1974

• Directed successful sales, marketing, and management for five Hilton hotels and the
Lucan Beach Hotel, Marina, Apartments & Casino, Freeport, GBI
• Implemented central purchasing and internal control systems.
• Increased profit by 47% at Akron Hilton. Supervised multi-million-dollar renovations of Hilton Cleveland South and Jacksonville Hilton, which received a Mobil 4-star rating
Interservice Corporation “Zappone’s” – F&B Manager/Regional Supervisor
Sept 1970 – Oct 1971

• Olive & Grape, Sheraton, Shaker Heights, Food and Beverage Manager, promoted to,
• Corporate Office – Director of purchasing and marketing for sixteen themed Food and Beverage operations in seven Sheratons, eight Holiday Inns, and a Marriott
• Regional supervisor for six properties. Recruited to join Lucayan as GM of Hilton Akron
Banquet Manager, Sidney Hill, Opening Food and Beverage Manager, Holiday Inn Peabody, and Sheraton Hyannis (see Food Service News article, Feed 1,200 w/o a Kitchen, June 1970),
Early career experience in door-to-door selling and hanging Flags, Signs, Decorations and Banners for all occasions, Eich of Bedford since 1918, Toys and juvenile furniture, Pelham, Hampshire, Pinebrook and Sidney Hill Country Clubs, Hollywood Beach Hotel and Country Club, Salem State College Student Union Building, and Raytheon Plant institutional feeding, Sturbridge House and Fairgrounds, Parker House and Ritz Carlton Hotels, Boston, casual and fine dining restaurants.
Certifications
________________________________________

• ServSafe® Food Protection Manager Certification ANSI® 2020-2025
• Certified Guest Service Professional: Golden Opportunities AHLA® March 23, 2021
• TripAdvisor: Reputation Management for Front-Line Staff AHLEI® March 23, 2021
• Phi Theta Kappa Honor Society Member #21372014 February. 8, 2021
• Certificate of Achievement - Volunteer Training - Shelter House, Inc. April 29, 1999
• Completed management training program, Hollywood Beach Hotel, Jan 1964-1965
• 30 Hours Food Service Management – Boston University – Sept 1- Dec 31, 1966
• Basic & Advanced Chef’s Training - Northeastern University Continuing Education - 1967-1969
• Certified Food & Beverage Management CCMA® – New York University – 1969
• Completed Internship at Hilton Garden Inn, Fort Walton Beach, FL - 2022

04/07/2025

Hospitality Evaluation Services
[email protected] Hospitality Business Advisor HBA®
Objective Evaluation
We spot-check for the health of YOUR business
We find & report things that can affect YOUR
REPUTATION & PROFITABILITY
What we do confidentially and discreetly…
1) Research & Evaluate YOUR business marketing footprint & reputation. Internet, Electronic, Signage & Media
2) Who, What, When, Where, Why & How R U?
What do you do uniquely? What is YOUR “USP”?
3) Discreetly inspect and appraise YOUR business curb appeal, building interior, exterior envelope
& grounds appearance. “You only get one chance to make a first impression!”
4) Meet with YOU privately to document & determine YOUR past, present,& future needs and wants, to determine a business plan & course of action.
5) Observe operations at key times - Anonymously, Publicly, or Imbedded as
“Guest, customer, contractor, vendor or employee/trainee/host”.
6) Report our Findings, Valuations, and Recommendations CONFIDENTIALLY to YOU ONLY!
Optional
Assist in the establishment of PITs for implementation of TQM.
Build employee morale: Develop custom retention & motivational programs.
Conduct Training & Motivational classes and train replacement on-site trainers.
Don’t Delay - Email Today: [email protected]
Just write & tell Ed what you need or want to accomplish and when!
We’ll set a mutually convenient time & place to meet confidentially
On or off your business premises
Do it today! You will be glad you did 
Hospitality Evaluation Services
[email protected]
Hospitality Business AdvisorHBA®

Objective Evaluation
We spot-check for the health of your business
We find & report things that can affect YOUR
REPUTATION & PROFITABILITY

Ed Eich is eminently and uniquely qualified to assist your business to enhance its hospitality image, reputation, and profitability!
Here is what he does…
Ed assists teams of quality-seeking professionals. Develops PITs & instills TQM which helps them meet and exceed: Constantly Improving Specific, Meaningful, Attainable, Realistic, Trackable Goals!
SMART GOALS!
For Food & Beverage, Hospitality & Real Estate Professionals – like YOU!
He helps facilitate the continuing achievement of pre-determined, written, worthwhile goals!
Former Sr.VP Sales & Marketing at TRECO
EVP Fairfield Communities Regional Supervisor and GM Hilton Hotels
Manager of Country Clubs, Restaurants, Hotels & Resorts,
College & Institutional Contract Feeding
Owner Operator Free Standing Specialty Award-winning Restaurants NY & GA
40+ years of hospitality experience: seeking AS Hospitality & Tourism NWFSC
Chef’s Training, Northeastern University; Food Service Management, Boston University; Food & Beverage CCM CMA, New York University;
Business Management, Iona College;
Don’t Delay - Email Today: [email protected]
Just write & tell Ed what you need or want to accomplish and when!
We’ll set a mutually convenient time & place to meet confidentially
On or off your business premises
Do it today! You will be glad you did 

04/06/2025

Xenia – The Foundation and Evolution of Hospitality from Homer to Hilton
Edward N. Eich Jr. HUM 1020 30206 Professor Anne Borella July 13, 2021
Hospitality in Homer's time was reported in epic travels such as Odysseus' in The Odyssey. In the Hellenic custom known as xenia (guest-friend relationship) people would welcome guests into their homes, feed and help them, without even asking their name.
The Greek god Zeus is referred to as Xenios and the Goddess Athene as Xenia in their roles as protectors of strangers. They embodied the moral obligation to be hospitable to guests &foreigners. (Homer 15)
The goal of this research paper will be to show the progression of hospitality as it has been represented in the arts and literature. I intend to demonstrate that hospitality is indeed part of and a major contributing component to the humanities.
The humanities are things that contribute to a person's well-being, to their verité & arête –to be the best you can be. If that can be done through art, music, literature, and sculpture; it can certainly be done with hospitality in the form of graciously welcoming guests to dining, lodging, and imbibing in beverages.
So, if food preparation is an art and baking is a science, doesn't that make the hospitality component of sharing food and beverage become one of the humanities? Perhaps the most important because it can combine the rest of the humanities. The earliest civilizations broke bread and documented these occasions in cave drawings and later in pottery and on walls, dioramas, frescoes, stained glass windows, and other ways of demonstrating societal ways; they also documented wars.
Hospitality is a concept, a mindset if you will; it is a way of treating your customers, clients, or patients as guests to make them feel good, wanted, and appreciated. It’s all about what memories, service, or experience you are providing to or for them – with a gracious smile!
Danny Meyer promotes Enlightened Hospitality – “People with Integrity who are kind, empathetic, optimistic, hard workers, with curious intelligence and confident self-awareness make the best” - Bobby Stuckey coined the word “Hospitalians”. (Meyer 22)
Mom said “Always treat people as you wish to be treated. Remember the Golden Rule!
Be Strong, Sincere, and Sensitive to the needs and wants of other people, especially your guests”.
The progression of Hospitality: I have seen Egyptian hieroglyphics & illustrations depicting pictures of service to guests. Cave drawings from earlier civilizations have been discovered that showed people entertaining each other in a serene sense of joviality – hospitality! Better than some that depicted violence. Some also depicted agricultural food gathering, domestication& production of animals, hunting & fishing to supply the core of hospitality – FOOD. Undoubtedly, these depictions influenced Homer & other subsequent documenters of human triumphs and failures.
In Greek literature by Homer like the Iliad and the Odyssey, descriptions of the characters Telemachus, Odysseus &Penelope reflect Xenia - the Greek word for hospitality. “Athena comes to Ithaca disguised as Mentes the hero, to convince Telemachus to go in search of news of Odysseus. The narrator makes it clear that Telemachus is the only one in the household to treat the guest with the proper respect: “Straight to the porch he went, mortified that a guest might still be standing at the doors…he clasped her right hand and relieving her at once of her long bronze spear, met her with winged words: “Greetings, stranger! Here in our house, you’ll find a royal welcome. Have supper first, then tell us what you have come for” (Homer 16)
Good hospitality is shown in The Odyssey: The Phaeacians host Odysseus when he washes ashore on their beach. In Book 6, Odysseus meets Princess Nausicaa. She welcomes him into her home to bathe, despite the danger of a strange man, the appearance of impropriety, fear of becoming scorned, or the subject of rumor. She offers him food and helps him reach the city of Scheria. Her parents, King Alcinous, and his Queen Arete, are equally hospitable. Even before asking Odysseus’s name, they provide him with food, beverages, entertainment, and lodging. Alcinous considers hospitality his most sacred duty to the gods, declaring: “Mix the wine in the bowl, pour rounds to all our banqueters in the house so we can pour out cups to Zeus who loves the lightning, champion of suppliants—suppliants’ rights are sacred.” Zeus decreed: “Those who wish the favor of the Gods must welcome foreign and domestic with hospitality. ... If a man isn't pure, then he doesn't show hospitality and Homer makes sure that man is put in his proper place through the vengeance of those he has wronged”(Homer 104)
Further references in Greek culture emanated from sanctuaries where locals of a Polis -city/state - could gather hospitably to discuss politics, art, and music.
Hospitality was important to the Romans. The God Jupiter was reputed to administer sternius hospitia (law of hospitality) throughout the Roman Empire. Violations were crimes. Roman baths continued these traditions by emulating the Greeks in all things culture. Most notably, construction, borrowing design, and mathematical equations, improving them, and building masterpieces of humanitarian assemblies. The Coliseum held 50,00 people who were “entertained” sometimes through fear, sometimes through drama or music but assembling crowds is Hospitality. The same applies to the ornate temples, public baths encouraging gathering & socializing, and the fabric that held Rome together for a while. There are even Biblical references to hospitality, such as when Mary and Joseph went to Bethlehem for the census and were turned away at the inn because there was no room. That sounds like Cyclops-style. Hospitality to me and a Chamber/TDC dream come true with 100% occupancy.
Later, in literature, the story Beowulf talks about gatherings at mead halls and celebrating with songs and debauchery while their troops prepared for battle or huddled in fear. Is not the convivial imbibing in beverages like Mead hospitality?
In Chaucer’s Canterbury Tales, the author chose to have his characters meet at a roadside inn, which was the hospitality center of the day.
Shakespeare spoke of both components of hospitality—host and guest requirements. He lauds the virtue of hospitality in As You Like It: “My master is its churlish disposition and little recks to find the way to heaven by doing deeds of hospitality” (Shakespeare 80).
In King Lear he admonishes, “I am your host; With robbers’ hands my hospitable favours you should not ruffle thus” (Shakespeare 39).
Medieval Monasteries served as hostels. A portion of the monastery served as a place for travelers to stay and have food and beverages. The hospitality extended to include stable quarters for their horses and attending servants, inside or outside the Abby gates.
Early European roadhouses sprung up along highways between developing countries, points of trade, and meccas of education, worship, and commerce.
Early Americans traveled the Post Road between Boston, New York. and Washington. Roadhouses sprung up along the way you can still find evidence of this and signs that say– “Washington slept here”. I grew up in New Rochelle, NY. Main Street was US Highway 1 “The Post Rd”. I was familiar with several of the landmark historical inns, pubs, and monuments that marked the progression of the highway. I developed an appreciation for the hospitality that was offered to those weary travelers. These combination pubs and sleeping quarters for guests provided rustic lodging for travelers and their horses. Amenities were practically nonexistent, other than a shared bathroom, perhaps a warm water bath with water heated on a stove. There was beer provided in the pub on the main floor, which also served to become the local meeting place for political rallies as people sought their independence, not very hospitable towards the British.
By the 1800’s rooms and shared baths, were standard and basic food was served in a “saloon”. Imagine Zane Grey extolling virtues of the Wild West and the frozen northern wilderness where the only respite from the frigid temperatures and brutal conditions was an occasional spot of hospitality and whatever you could find an igloo, a hut, a teepee, or a roadside inn. Anything for some human interaction and hospitality to create a memory and perhaps a lasting friendship, bond, or agreement for assistance. These are all the human components that tie us together and make us human - The humanities!
In the 1900s Conrad Hilton said,
“Think Big…Act Big…Dream Big…Be Honest” (Hilton 6).
Conrad Hilton set standards of excellence – private bath, good food with table service, radios TV’s AC, elevators, centralized management& advertising, national chain.
By 2000 Brands dominated the scene. Companies like Hilton and Marriott promote diversity in employment and types of accommodations and experience supplied. Hence the different tiers or price points depending on the level of service and opulence the guest requires or demands, from a one-night stay at a budget roadside property to a luxurious Ritz-Carlton! Diversity – sustainability - internet apps have challenged the hospitality experience. Guests can book reservations online, check in & leave without human interaction. So how will we document hospitality in post-COVID-19? Social distancing and masks do not promote hospitable encounters. So, we “Hospitalians” will reinvent with new gestures and interactions.
The future looks bright for Xenia! Elon Musk undoubtedly will host a Hospitality “event” on Mars in the next decade or two. Who will be the caterer to provide memorable Hospitality for those who attend in person or virtually, whatever it gets named – “Mars-Orama”?
Hospitality is more than just food & beverage for people; it is a way of life: “What is hospitality? Who is it addressed to? Hospitality aims at welcoming those who arrive; it demands giving space and time and sharing our resources with others. Given the current global migration crisis and during the social debates and a critique of the failure of affluent countries and Western democracies to respond in solidarity to those in need, this article attempts to re-consider the space for hospitality drawing from the ethical and political as the two fundamental pillars of social architecture” (Imperial 171).
Another aspect of the Hospitality Industry’s contribution to the humanities is the fervent, resolute professionals & leaders within the ranks that are “Ambassadors of The Hospitality Industry.” What does it mean to be an ambassador of our hospitality industry?
To be an ambassador of our hospitality industry means reflecting what is best about the hospitality industry to all persons with whom we encounter. Encourage enthusiasm, integrity, commitment, honesty, empathy, and curious intelligence. Extend a smiling warm & gracious welcome to all those with whom we come in contact. To be active in government, civic & industry trade organizations to influence legislation, and further industry best practices, objectives, growth, and improvements. Seek, attract, recruit, train, encourage & promote new Hospitalians. To make all guests, clients, and work partners feel welcome, comfortable, and included. Spread the word! Grow the business and destination.
Hospitality is an integral part of today's society and our global economy. I estimate the hospitality industry generates over $600 Billion in business throughout the world and employs over 250 million people. Continuing the essence of Xenia!
That is an effect on the humanities!
Eich 1
Works Cited
Hilton, Conrad, Be My Guest, Simon & Schuster, NY, 1994, pp. 6
Homer, Odyssey, translated by Samuel Butler, Barnes & Noble, NY, Book I, pp. 15,16, Book 6 104-108, 2021 Edition printed for Barnes and Noble, Inc. by Sterling Publishing Company., Inc.
Imperial, Miranda. “Hospitality and the Ethico-Political: Collective Gestures for Welcoming Others - Critique and Possibilities.” Approaching Religion, vol. 10, no. 2, Nov. 2020, pp. 171–186. EBSCOhost, doi:10.30664/ar.91581.
Meyer, Danny, Setting the Table, Harper, NY, 2008, Pg. 11
Shakespeare, William, as you like it, (C. 1599 - 1600), Act II, scene 4, line 80
Shakespeare, William, King Lear, (1608) Act III, scene 7, line 39

04/05/2025

In March of 1970, my employer, CMC, leased for me a new Buick Electra 225 Sedan for $125 a month. & a two-bedroom, two-bath beach bungalow for $175 near the Miramar Beach Resources Sheraton Hyannis, where we operated the food service. My base pay as President of Culinary Management Corporation was $20,000 per year + % of profit Car, House, expense account. We recruited three key people from The Culinary Institute of America & I went to Montreal and brought back the now famous Chef Gert Rausch (from Germany via Canada's Queen Elizabeth Hotel, now a Fairmont) and 4 other F&B pros. (see news article "Feed 1200 without a kitchen)

03/28/2025

14 WAYS TO “THINK AND GROW RICH”
Inspired by Napolean Hill Edited by [email protected] March 27, 2025
Enthusiasm Integrity Committed Honesty EICH

1. DESIRE: Visualize your dreams and set your goals with passion.
Let your vision fuel your determination!

2. FAITH: Believe in yourself wholeheartedly! If you don't, who will?
TRUST that you've got what it takes to make it happen.

3. AUTO SUGGESTION: Give yourself a pep talk daily, reminding your brain of your
SMART GOALS© and affirming that you're amazing because you are!

4. SPECIALIZED KNOWLEDGE: Master your trade like a Pokémon master.
You must learn it all and become the point of reference, THE go-to guru in your field.

5. IMAGINATION: Channel your inner child and let your creativity run wild.
Dream up schemes, plans, ideas, possibilities, and inventions like a true W***y Wonka.

6. ORGANIZED PLANNING: Plot your journey to greatness like a treasure hunt!
Make a map, gather your crew, set your course, and sail for success!

7. DECISIONS: Make up your mind decisively, as though you are choosing a dessert at a Las Vegas buffet!
No room for doubt or second-guessing here

8. PERSISTENCE: Be as relentless as a toddler wanting a toy.
Keep crawling, pushing, striving, driving, and hustling until you reach your GOALS!

9. MASTERMINDS: Assemble your TEAM - Together Everyone Achieves More - Avengers -
a group of superheroes (skilled individuals) to support and boost each other's powers & talents

10. S*X TRANSMUTATION: Channel your sexual energy like a Jedi; cultivate, transform, and redirect your physical desires into laser-focused, productive energy to accomplish your SMART GOALS.

SMART = Specific, Meaningful, Achievable, Realistic, Trackable. EICH
GOALS = “Be GOOD at the little things, OVERCOME obstacles, maintain a cheerful outlook, positive
ATTITUDE, and LAUNCH” Dr. Stephenson… GOALS on your journey to SUCCESS!

11. SUBCONSCIOUS MIND: Give your brain a high 5 and befriend your subconscious!
Work together to manifest your dreams into reality.

12. THE BRAIN: Treat your brain like a DJ, mixing and remixing new thoughts and ideas.
Send out feel-good vibes. Connect with others to make magic results happen!

13. THE SIXTH SENSE: Hone and refine your intuition like a skilled psychic detective.
Finely tune and pay attention to your gut feelings.
Follow your instincts and inner guidance to your success!

14. Carpe Diem! Contact [email protected] or Ed Eich Miramar Beach, FL on Facebook

01/28/2025

Photo Credit: Walton County Sheriff's Office

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