Scott Fletcher is now “on the market” in Peoria, IL

I am currently “on the market” in Peoria, IL as a developer, designer, and Director of Technology and Software Engineering.

How did I become available?  Our company’s owners decided to [close the company] instead of continuing to support this promising spin-off company.  Myself and over 20 other people had nurtured this company with passion and unrelenting commitment over the last 18 months, and we were poised to really drink our competition’s milkshakes.  Alas, our owners chose to [close the company].  Such is their prerogative. We should have [done things differently] for this product to [prevent what happened], but hindsight is 20/20.

Even if the decision makes sense from the owners’ perspective, it makes zero sense from our employees’ and customers’ perspectives.  It is/was a killer product with long, sexy legs and a growing fan base.  If we do not find a way to keep the product going, I will miss it deeply. Our pending installations and existing customers will miss it, too. They really like it.  The damn thing fits like a glove.  Also of note: The 800-pound gorillas that had previously dominated that market space were getting very nervous as we plucked customers away from them.

Regardless… no worries on the home-front.  I am updating my resume as we speak.  Look for a new page on this site soon listing my creds.  I started this product from scratch, and I can do it again.  I am in the business of creating something from nothing, and I can certainly do it again with equal or greater passion.

[edited 2008-06-25 for additional detail and tone]
[edited 2008-07-15 for detail]

ESP System = Dumb Shock Collar for Waitresses

(Alternate title: “Paging your waiter for a glass of water makes you feel like an a**hole.”)If you were wondering, it is possible to insult restaurant patrons AND make the waitresses feel stupid by placing a single piece of technology on the table.

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HACCP not so standard after all?

Hazard Analysis and Critical Control Point (HACCP) procedures are designed to keep you safe from microbial nasties that live in your food.  Commercial kitchens are bound by regulations to properly handle, cook, and store food.  Some of the Critical Control Points (CCPs) refer to washing hands and utensils, some refer to cooking food at or above a certain temperature, and some refer to storing food below a certain temperate.

While HACCP is a ‘standard process’ for establishing food safety procedures, there does not appear to be a ‘standardized list’ of types, steps, or protocols for HACCP activities.  I haven’t found any list of things that contains “Anthropometrical Precaution #2: Wash Hands after handling,” or “Thermal Precaution #12: Cook at or above x degrees for a minimum of x minutes,” or “Nasal Precaution #42: Blow nose on clean shirt sleeve.”  This is driving me crazy.

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IDA workshop – Nutrition Diagnostic Language

I’m attending the Fall 2007 Illinois Dietetic Association Workshop at Illinois State University.  Me, Scott Blank (Peoria), Mike (Peoria), and Calvin (Bloomington) are the three men in a room of 100 women. Pardon me while I ramp up my testosterone levels to compensate.  I live in a house with my wife and three girls, so I’m used to this environment.

The featured speaker is Annalynn Skipper Ph.D., R.D., FADA, and the Editor-In-Chief of ADA’s online Nutrition Care Manual. Today’s topic: An Overview of the Standardized Language for Nutrition Care.

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