UPDATE: It seems as if there is some trouble in permit land. Apparently, the state is looking at Hoboken’s “Chief Construction Officer” (whatever the hell that means) to determine if he is guilty of ethics violations.
I’m not sure if anyone else has noticed this but it takes forever for a store to open on time in Hoboken. This observation of mine has been made on more than one occasion - mostly on resturants but I’m positive I remember non-food stores being held up or delayed. While I’m not exactly sure as to why it takes forever to open a business, I’ve been told its because the permit system here sucks. Either its one person who is overworked/lazy/inept or the system is broken. Either way, something has to be done about it.
I’m sure I casually noticed it before but it really came to light when the Cold Stone Creamery announced that it was opening in the Spring only to announce later that it was going to open in the summer… then fall… then in the winter. It finally opened in the dead of winter and didn’t attract many customers until that next summer. But Cold Stone isn’t the only store to take forever to open.
Favia Lite hasn’t opened either. While it could be related to the expense of renovating or one business taking over for another, its been in the process of being renovated for almost two years. Very little work is done and all I see on the window is a construction permit sticker. There are numerous banks that have been under construction for months and, again, all I see are permits for construction but its obvious no such thing is going on.
Ignoring the two dozen bank branches and ice cream parlors we have on one stretch of road, they all have nearly all of them have been under construction for months and months at a time when they shouldn’t have to be. I had to manage an office relocation project once and watched over the entire construction in NYC and the whole job - from gutting the existing space to installing HVAC, electrical, plumbing, and an entire computer data center (with its own HVAC, power, and fire suppression system) took two months from start to finish - and that was for 5700 square feet of office space.
The obvious disparity between construction in Hoboken and elsewhere in the world is so great that it has become a running joke with some of my friends. We always take notice of the commerce here in town (thinking we may want to start our own business someday) but know that it will open at least a year late. We cringe at the idea of having to deal with local inspectors knowing that the process could drag on for ever and we could end up paying rent on some yet unused space that wouldn’t have even started generating revenue.
Anyway…
Does anyone know if this mythical inspector is the real reason for the delay? Its always the reason that is told to me but it could be one of those urban legends like ghosts in Arthur’s Tavern , the Hoboken Monkeyman, or that the Hoboken police commissioner makes more than the NYC commissioner does. If someone can clarify why it takes forever maybe I can understand why my favorite wings place, Chicken Rib ‘N Crib is still renovating when both stores in that building said they would be open in December…
… of this year.
In the case of Cold Stone, they don’t ever open on time and like many of them, this one will be out of business before you know it. They are grossly overpriced and frankly the ice cream just isn’t very good.
The idea of “build your own ice cream” sounds like a winner, but the reality like most things is that the public prefers that professionals do it for them. In the case of ice cream, a properly formulated flavor from Baskin-Robbins is much better and consistent than the slop they’re serving at Cold Stone.
If you were to believe Hoboken411, 8-10 places that should have opened would have by now, but Perry (the dork who runs the site) is always wrong! He just throws a date up there and hopes it will stick. What a tool. I hope something runs him over.
I am the owner of the creamery. The reason that it took us so long to open was due to the town and permits, nothing cold stones or we did. As far as being over priced, we pride ourselves on serving the best and freshest ice cream possible. The ice cream is made fresh on the premises every day. Labor costs and minimum wage have gone up this year and it is just the cost of doing business. I would offer you some free samples if you are interested.
Thansk, Jill
Hey “Pete” (or whomever you are)-
Wow, a website sure can make you angry (and jealous, bitter, and so on.)
I “throw up” the dates that are given to me at the time. I have zero interest in making things up. Whether the information I receive is accurate or not, is beyond my control. I have way too many things going on to sit there like a “dork” and call the “corporate offices” and end up being wrong anyway.
Just stick to reading the zero-traction Hoboken sites out there that get their info from 411 anyway.
Nice try!
Hey Jill. as the owner of coldstone, maybe you could enlighten the masses on what the heck is going on with the permit system and other things that delay openings in Hoboken.
thanks.
Sadly, Favia closed a while ago, same as their sister location in NYC. I have no idea how it went out of business since low-fat, damn tasty Italian food was a great option that my husband and I often took advantage of on a weeknight. Anyway, according to one of the workmen there, that location will be a bar… eventually. Great. Just what Hoboken needs — another bar! Speaking of which, does anyone have any news on when my favorite Hoboken bar, Helmers’, is going to reopen??
I know why Favia closed in NYC. I spoke with the owner shortly after I moved here and he said his landlord tripled or quadrupled his rent and wanted a 10 year lease. I don’t think anything is there at that location as it wasn’t a high traffic area. I thought the reason they didn’t open was the same reason but the construction threw me off. I loved their pizzas - the only place I could go out and get a whole wheat crust.
So it does seem that Hoboken has a “permit problem” and the system is broken. I feel for any small business. I wonder how the big developers can get their properties occupied so quickly. Some seem to go up overnight while others just sit there. The permits might not be the problem but it can’t help things.