My logo for “Smile! You’re Visiting New Jersey!” created my very creative nephew, Artist Kyle McFarlane
I have found that the way we market the State of New Jersey boring. Most of the tourism books created by the state tourism board and the local county tourism boards just don’t capture all the wonderful things to do and see in the State of New Jersey. From our quirky beach communities to our unique small downtown based towns, each section of the state is so different.
When most tourists think of New Jersey, they think of the opening scene of “The Soprano’s”, with the glimpses of Newark Bay and the skyline of lower Manhattan or the more urban sections of the state that have their share of problems. What we miss about our great state is that every part of the state has so much to offer. We even run into the paradox of North and South Jersey, where part of our state roots for New York teams and the other for Philadelphia teams and never the two should meet (except over the summer when I was in Cape May when Philly played the Mets to a very mixed crowd of fans).
We range from big cities, university towns and commuter townships to historical small towns and Revolutionary War era villages that rival anything in Vermont or New Hampshire with their town squares and “Greens” to the 18th century architecture with signs that read “Washington Slept here”. Don’t write off communities such as Newark or Paterson, which have a host of great things to do and experience. We have so much to offer.
So from this point, I have created this site to mirror the work I am doing on blog “MywalkinManhattan.com, which is walking every inch of the Island of Manhattan and surrounding parts of New York City, to creating this site to do the same with every corner of the State of New Jersey.
I have recategorized all my New Jersey based blogs from museums and cultural sites to festivals and special events that I have experienced and walking tours that I have enjoyed that I want to share with readers. This also includes great restaurants, delis and bakeries that dot our great state. If you have not been to New Jersey then you are missing a lot.
So join me as we explore the great State of New Jersey and say “Smile! You’re Visiting New Jersey!”
The Bergecco-Parc Consulting Inc. Executive Paramus, NJ Team December 10th, 2025
My Executive Team for ‘Sounds and Subs”
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught three sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Fall semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
This semester I created three restaurant concept projects for my students, “Sounds and Subs”, a music store and sub/sandwich shop concept based on Mike’s Sub Shop in Boonton, NJ, “Farmer’s Market”, a farm to table concept based on The Corner Counter in Red Hook, NY and then “Pasta and Pies”, a sweet and savory pie concept with pasta dishes based on Nobel Pies out of Beacon, NY.
My morning Business 101 class worked on the “Sounds and Subs” concept where they were challenged to create a music based restaurant concept with a menu of creative sub and sandwiches, interesting salads, a mocktail menu, an opening party, social media and a gift shop selling items from their menu plus records, CDs and musical products. They also had to pick the location and figure out all the budgets.
They also had to create a stage area for bands and local performers for ‘Open Mic nights’. The results were amazing to see and what students with a little creativity, a lot of time (six weeks) and a little push can accomplish. I also liked the bands they chose to perform at their restaurants,
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
This class created menus with creative subs and sandwiches, salads, soups and unique signature desserts. They had to also create a mocktail menu. Some students kept the menus safe while others really put their heart and sole into it and showed how creative they were with their menus.
Each project had to include the location of where the restaurant would in what town in Bergen County, the social media, the menu, the opening party and what would be featured in their gift shop. They had a to figure out the budget for everything as well.
Before we did the formal presentation, I had the students create the ‘Holiday Presentation’ where corporate requested that our Teams represent the company in creating the invitation, menu and holiday greeting for the Corporate party in the New Brunswick headquarters. This is the presentations:
One Wednesday morning, December 10th, the class presented their ideas to me and these are the results of the individual Teams. Each Team came up with different and unique concepts.
The day of the project, I have the students dress in professional dress to present their ideas to the clients. The student executives presented their ideas on location, design, menus, social media and creating an opening party for the restaurant. They also came up with ideas for local musicians who could entertain on a nightly basis. The client was looking for a concept that would attract music lovers not just from the suburbs but from Manhattan, Brooklyn and Newark.
Here are examples of ideas of what the Student Consultants would work in the town that they chose:
Team Three making their initial pitch to the client
Team Three explaining their proposal for the floor plan of their restaurant
Team Five starting their presentation
What I found interesting what the musicians who the Student Consultants chose for both their Opening Parties to promote the restaurant and to play at the restaurant on a circulating schedule. They were some pretty sophisticated musical groups which showed me the tastes of these students in their music selections.
After the presentations were over, we had a Q & A and then we had a light reception. For each of my classes, I baked cookies, brownies and rice crispy treats along with a variety of chips, sodas and waters for all of my students to show my appreciation for their hard work.
It really was an interesting presentation and I was very proud of my students.
My Executive Team from the ‘Farm to Table’ Restaurant concept in our Corporate picture
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught three sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Fall semester was no different.
This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
This semester I created three restaurant concept projects for my students, “Sounds and Subs”, a music store and sub/sandwich shop concept based on Mike’s Sub Shop in Boonton, NJ, “Farmer’s Market”, a farm to table concept based on The Corner Counter in Red Hook, NY and then “Pasta and Pies”, a sweet and savory pie concept with pasta dishes based on Nobel Pies out of Beacon, NY.
My morning Business 101 class worked on the “Farmer’s Market” concept where they were challenged to create a restaurant with a menu of creative sandwiches, soups, interesting salads, a mocktail menu and a gift shop selling items from their menu plus homemade jams, jellies.
They also were tasked in finding local farms to supply the restaurant concept with fresh produce and meats. The results were amazing to see and what students with a little creativity, a lot of time (six weeks) and a little push can accomplish.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus Campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
This class created menus which reflected the seasons and had to choose one season to feature. The menu had to reflex fresh ingredients from that period with a selection of soups, salads, sandwiches and desserts. Some students kept the menus safe while others really put their heart and sole into it and showed how creative they were with their menus.
The students also had to create a gift shop concept with items from the menu, items like fresh jellies and jams, a variety of baked goods and then novelty items such as shirts, bags and aprons. For extra credit, I asked them to source the items for menus. I saw the most interesting results that afternoon.
The Holiday project normally serves as Quiz Four for my class but I wanted the students to concentrate on their Academics this semester so I used this as an extra credit project.
Each Team has been requested by corporate in New Brunswick, to create a proposal for the Corporate Holiday Party that includes a invitation with a Christmas themed logo, a menu proposal with an appetizer, entree, and a dessert along with a signature holiday drink.
Then the Team had to film a video greeting in English and Spanish wishing everyone a Happy Holiday season. They had forty-five minutes to pull it off and these were the result of that project.
One Wednesday morning, December 10th, the class presented their ideas to me and these are the results of the individual Teams. Each project was so different for the same concept.
Team Two’s diorama of their restaurant concept
Team Four presenting their project presentation
Team Three starting their presentation
Each Team had to present their ideas on their location for the restaurant, budget, layout, menu, gift shop ideas and advertising. Each Team had their own unique way of interpreting the restaurant concept and bring their fresh ideas to their Presentation.
Of my three classes in the Fall 2025 semester, this class came up with some of the most clever ideas and all five Teams seemed the most competitive of all the classes.
After the presentations were over, we had a Q & A and then we had a light reception. For each of my classes, I baked cookies, brownies and rice crispy treats along with a variety of chips, sodas and waters for all of my students to show my appreciation for their hard work.
It really was an interesting presentation and I was very proud of my students.
The Bergecco-Parc Consulting Inc. Executive Paramus, NJ Team December 10th, 2025
My Executive Team Team picture
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught three sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience.
The Fall semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
This semester I created three restaurant concept projects for my students, “Sounds and Subs”, a music store and sub/sandwich shop concept based on Mike’s Sub Shop in Boonton, NJ, “Farmer’s Market”, a farm to table concept based on The Corner Counter in Red Hook, NY and then “Pasta and Pies”, a sweet and savory pie concept with pasta dishes based on Nobel Pies out of Beacon, NY.
My evening Business 101 class worked on the “Pasta and Pies” concept where they were challenged to create a restaurant with a menu of sweet and savory pies, creative pasta dishes, a mocktail menu and a gift shop selling items from their menu plus clothing and gifts. The results were amazing to see and what students with a little creativity, a lot of time (six weeks) and a little push can accomplish.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Banner is an acronym for Bergen Community College Paramus Campus where I work. I use this concept to teach the lessons in the book.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
This class created menus with creative pies and what delicious ingredients that can be tucked into them, selective pasta dishes with side salads and unique signature desserts. Some students kept the menus safe while others really put their heart and sole into it and showed how creative they were with their menus.
One Wednesday night, December 10th, 2025, the class presented their ideas to me and these are the results of the individual Teams.
Each of the Team members are required to be in Professional dress when presenting their project to the fictional client as they would in task life.
Team Four starting their presentation
Team One presenting their presentation
Team Two’s winning presentation and I wanted to add the best dressed Team
Some of the creative Gift Shop ideas from Team Two
Team Four presenting their project featuring their logo
Team Five making their presentation of their Team
Some very creative advertising from Team Five
At the end of the presentation and after the Q& A, we take the Corporate picture, which I do to show feature recruiters what these students are made of and what seasoned executives they will make in the future. I really am proud of the students that accomplish this project.
Our Corporate picture at the end of the evening
At the end of the evening, I always have a small reception after the presentation. Many of the groups brought samples of their pies for extra credit and our President was the manager of a bakery and brought this beautiful sheet cake with the company logo on it. I thought this was very clever.
The President’s Cake at our reception after the presentation
I bake a variety of cookies, brownies and rice crispy treats along with providing a variety of chips, sodas and waters for the reception. It is my way of recognizing a job well done.
The students did a nice job interpreting what the ideas and theme of the project was and what the client might be expecting.
It was a very interesting evening of which I hope the students carry with them in the future not just to other classes but into the workplace as well.
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