Tips and Tricks from a Novice < Back Starting a Business Tips and Tricks from a Novice *Disclaimer* This is all information from my own personal experience. The materials available on this website are for informational purposes only and not to provide legal or financial advice. Please consult a legal or financial expert to obtain advice for any particular issue or problem. TL;DR Choose what type of business entity to start- *research the legislation of your particular state* Register your business name Request EIN Download copies of tax forms Identify NAICS Open business bank account Create template forms- invoice, contract, waiver, receipt, etc Create a spreadsheet for tracking inventory, invoices, payments, etc Save all paperwork and receipts Create standard language for email communication (responses to inquiries, replies to potential clients, advertising messages, etc) and a standard signature block. Maintain consistency- logo, colors, language, font, etc. A few months ago, I embarked on the journey of starting my own business. Before I started this endeavor, I knew very little about business- I knew about limited liability companies (LLC) because my dad has his own LLC. I started my search from scratch, literally googling different derivatives of "business owner". Here's what I found out in my research and while I was creating my own sole proprietorship. There are a few different types of business ownership, including sole proprietorship, partnership, corporations, and limited liability companies (LLC). Specifically, individuals can form an LLC or create a sole proprietorship. These different entities vary based on their reporting requirements, paperwork, etc. Business regulations are not standard nation-wide, so you need to research your state regulations. I eventually decided to proceed with a sole proprietorship. One of the key differences between a sole proprietorship and an LLC is the distinction between the business and the owner. **Remember, it's important to do your research on the laws in your state. ** An LLC theoretically offers more protection- the general principle is that an LLC is separate from the owner. If an LLC is sued, they can't access your personal assets. A sole proprietorship doesn't offer the same boundaries. Sole proprietors have a single owner with complete control over the business, including profits and business decisions, and that individual is also responsible for all debts. The sole proprietorship is not a separate entity from its owner, and therefore it is not taxed separately. In other words, sole proprietors report income and expenses on the proprietor's federal individual income tax. One piece of advice I was given is that an LLC gives more credibility to your business. Personally, I don't think my clientele will be more likely to work with me if I added the designation "LLC" to my business name. In my opinion, given the nature of my business, my medical credentials/ board certification/ degrees are the biggest source of my credibility. MD, FACS, board-certified, etc- these mean something in the medical community. To create a sole proprietorship, I registered my business name and requested a federal employer identification number (EIN). An EIN is not required by the Internal Revenue Service (IRS) for a sole proprietorship- I don't think it's required on my tax forms. However, all the banks I contacted require an EIN to open a business bank account. After registering my business name, I downloaded copies of the tax forms that are required. It helped me understand what would be expected when filing taxes. Much less intimidating than waiting until tax time. Next, I identified my business category as described by the North American Industry Classification System (NAICS). The NAICS is comprised of many categories and sub-categories of business industries, such as construction, utilities, food services, arts and entertainment, real estate, or education. According to the IRS website "NAICS is frequently used for various administrative, regulatory, contracting, taxation, and other non-statistical purposes…Some contracting authorities require businesses to register their NAICS codes, which are used to determine eligibility to bid on certain contracts." Personally, I was required to identify my NAICS when I opened my business bank account. The next step is opening a business bank account. A separate bank account is necessary to distinguish your personal business income from your wages (if you have another job). First, you have to make sure your bank supports business accounts. For anyone who uses USAA for your banking needs, please take note that USAA does NOT support business accounts and you'll need to establish an account with another bank. The process of meeting with a bank manager to set up my bank account was very educational- I learned about the difference between ACH, quick deposit, and wire transfers. Those are the initial steps to having a legitimate business. The next few things help boost your credibility by creating a distinct brand. I initially had one website, which was mostly educational, with a single page for my business. My moniker evolved naturally- docrot was my username in medical school. This eventually morphed into Doc on the Run, which has been my Instagram name for years and became my Twitter handle over a year ago. Initially, my business name was "ABS-CE Prep with Doc on the Run", which was my moniker. Eventually I scaled this back to ABS-CE Prep. While I was still "ABS-CE Prep with Doc on the Run", I decided to make a logo. I used Tailor Brands , which is a user-friendly platform for developing a unique branding and logo. I chose an icon and font to create a simple but distinct logo. Consistency is important. As mentioned in my website creation post, I used the same color scheme for my logo and my website. Using a 6 digit hex code ensures that my blue text and red icon in my logo are the same as the red and blue on my website. Next, depending on your business, you will likely require at least a few standard forms. My business is service-based. I needed a template for invoices and receipts, as well as a standard contract/ waiver to be signed before beginning sessions with a client. Prior to my business name change, I used my logo on each form. Finally, if you still have questions, I recommend consulting a lawyer or business expert. Previous Next

Measuring Cups and Spoons < Back Kitchen Hacks #2 Measuring Cups and Spoons Cooking versus baking…what's the difference? Technically cooking is a general term encompassing all manners of food preparation. But cooking is typically used to indicate a style that doesn't involve baking. Baking is a science that requires attention to detail and precisely measured ingredients that often have to be combined in a specific order. Recipes for baked goods frequently indicate weight in ounces (which required a small countertop scale) as well as volume (measured in your dry measuring cup). On the other hand, cooking allows on-the-fly modifications- it's much more forgiving to small variations. Baking requires precise measurements- so you'll need a variety of dry and wet measuring utensils. If you're unfamiliar with baking, here is a quick summary of how to measure dry and wet ingredients. What are dry measuring cups and how do I use them? These hold the exact amount of an ingredient (you fill these to the top). Either spoon the ingredients into the cup or scoop the cup into the container holding the ingredient (ie wide-mouthed containers). Fill to the top without packing, and level off the top (knife, the handle of a cooking utensil, chopstick, whatever you have). The only ingredient that gets packed is brown sugar- otherwise, unless the recipe specifically mentions packing, don't pack! What are liquid measuring cups or beakers and how do I use them? These have graduated indicators to allow pouring an exact amount of liquid, and the top measurement is below the top of the cup (no spills when pouring). Why can't I just use dry measuring cups for liquids? If you use a dry measuring cup for liquid, it will be very challenging to avoid spilling the ingredient when adding it to the recipe (remember, dry cups get filled to the top). What can I measure with a measuring spoon? Fortunately, these can be used for both dry and wet (although if you have beakers with small measurements, you can also use those for measuring out liquids). Warning about dry ingredients. If a dry ingredient is specified by weight (ounces), this cannot be converted to cups! 8 ounces of flour ≠ 8 fluid ounces of liquid, which is 1 cup of liquid. If you want a visual of the range of what 1 cup of dry ingredients can weigh, check out this extensive list . Previous Next

Common Measurement Conversions < Back Kitchen Hacks #3 Common Measurement Conversions Powdered Milk Reconstitution Use volume of water equivalent to desired milk volume. 1 Cup Milk= 3 Tbsp Powdered Milk= 45 mL 3/4 Cup Milk = 2.25 Tbsp Powdered Milk 2/3 Cup Milk = 2 Tbsp Powdered Milk= 30 mL 1/2 Cup Milk = 1.5 Tbsp Powdered Milk 1/3 Cup Milk = 1 Tbsp Powdered Milk= 15 mL 1/4 Cup Milk = 3/4 Tbsp Powdered Milk Measuring Spoon Conversions 1/2 tsp= 2.5 mL 1 tsp= 5 mL 1 + 1/2 tsp= 1/2 Tbsp= 7.5 mL 2 tsp= 10 mL 3 tsp= 1 Tbsp 6 tsp= 2 Tbsp= 1/8 c Liquid Measurement Conversions 1 fluid ounce= 2 Tbsp= 6 tsp 2 fluids ounces= 4 Tbsp= 1/4 cup 2+2/3 fluid ounces= 5 Tbsp + 1 tsp= 1/3 cup 4 fluid ounces= 8 Tbsp= 1/2 cup 6 fluid ounces= 3/4 cup 8 fluid ounces= 1 cup 16 fluid ounces= 2 cups= 1 pint 4 cups= 2 pints= 1 quart 4 quarts= 1 gallon Substitute dry for fresh spices 1:3 of dry:fresh 1 tsp dry= 1 Tbsp fresh Previous Next

Websites to Bookmark < Back Technology #1 Websites to Bookmark Working with PDFs PDF Converter. All the things you could ever want to do with a PDF. Create, convert, edit, split, combine, etc. How to add links to a PDF PDF Outliner . $4.99. Easily add a table of contents to facilitate searching large PDFs. Available on Mac. iAnnotate PDF . $9.99 Most user-friendly program to view and make notes on PDFs. Available on iPad. Designs 99Designs by Vista. Logos, website development, graphic design and more! I hired a designer to create my logo for my LLC. Tailor Brands. Inexpensive program to create a simple logo. I created my first logo with this company. Near endless variety. And you can download icons optimized for social media platforms (Facebook, Twitter, Instagram), application platforms (Apple and Android), and various other programs (Pinterest, Quickbooks, Etsy, Linkedin, Meetup, Youtube). Design Program- Canva. An incredible free resource for designing creative and eye-catching social media products- videos, posters, blog posts, logos, flyers, etc. I have made YouTube videos and book covers on this platform. Lots and lots of extra features in the subscription version. Miscellaneous Diagrams . Open-source software for diagram and flowchart creation. User-friendly program (website) for creating any diagram, flowchart, or table that you desire. I have used it for everything from creating clinical management algorithms to draft a PRISMA flow diagram for a systematic review. You can save templates and download the final products. Time and Date . Create personal calendars. Calculate the number of days between two dates. Embed a PowerPoint on your Wix site . A nice tool that I learned about while making this website. Grammarly. Proof-reading program. Available as an add-on for Safari, embedded application for Microsoft Word, and free-standing application on Mac. Calendly . Free online appointment scheduling software. How to: How to read a newspaper article behind a paywall - https://archive.is/ www.nytimes - archive.ph/paste the URL Previous Next

Ratios < Back Kitchen Hacks #5 Ratios Cooking with Ratios Bread 5:3 flour to water- for example, 300g flour and 180g water. With this ratio in your arsenal, the world of bread is at your fingertips. You can explore different flours, hydrations, and additions like seeds and nuts from here. Salt: Around 2% of the flour weight (e.g. 6g salt for 300g flour) Yeast: Around 1% of the flour weight (e.g. 3g yeast for 300g flour) Muffin/Quick Breads 2:2:1:1 flour:liquid:eggs:fat Baker Move: Baking times and temps can vary based on something as simple as the humidity in the air. Pros test the doneness of muffins, quick breads and cakes by simply inserting a toothpick. If it comes out clean, they are ready to cool. Biscuit 3:2:1 flour:liquid:fat Baker Move: Pros always scoop flour, sugar or other dry ingredient into a measuring cup, then use the back of a knife or other straight edge to level it off. Vinaigrette 3:1 oil to vinegar. Add herbs, garlic, or mustard to elevate your dressing Cookies 3:2:1 flour:butter:sugar Other ingredients like eggs, baking powder, and flavourings can be added, but the core 3:2:1 ratio for the main dry, fat, and sweet components is the foundation. Baker Move: Using a dough scoop (like a small ice cream scoop) to portion equal-size cookies adds a professional touch to your finished cookie plate. Pound Cake 1:1:1:1 flour: egg: fat (unsalted butter): sugar Baker Move: Pull your butter and eggs out of the fridge a couple of hours before you're ready to bake. Room-temperature butter is better for creaming, and you'll want the eggs at the same temperature to prevent them from seizing. Pancakes 2 parts flour: 2 parts liquid: 1 part eggs: 1/2-part fat Baker Move: Slowly incorporate the liquid into the dry ingredients while whisking constantly for effortless, lump-free pancake batter. Meringue 2 parts sugar: 1 part egg whites or 1 part sugar: 1 part egg yolks Baker Move: Avoid cracks in your perfectly piped meringues by keeping your oven door closed while they dry out. Yep, that means no peeking. Pie Dough 3:2:1 flour:butter:water Baker Move: Soggy-bottomed pie crusts, be gone! Pros know to par-bake their crusts for fresh fillings. Fritter 2:2:1 flour:liquid:egg Baker Move: The key to a crispy fritter is to never crowd the pan. Drop too many in the frying oil at once and the temperature will plummet, producing a greasy, mushy fritter. Custard 2:1 eggs:liquid Baker Move: Once you have that ratio down, remember to strain your cooked custard through a fine mesh sieve to remove any lumps. Crepes 1/2:1:1 flour:liquid:egg Baker Move: Crepe batter needs time to set up, preferably overnight in the fridge. Links Cooking with Ratios Food Network Previous Next

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Meal Prep: Eating with Intention < Back Kitchen Hacks #1 Meal Prep: Eating with Intention Want to stop eating cereal or takeout for dinner? Want healthy food options in the house? Whether you have a big family or you’re cooking for one, you CAN be more purposeful about your eating habits. Cooking healthy delicious meals while maintaining variety at meal time and keeping your kitchen stocked so that you’re able to cook without having to make multiple trips to the store doesn’t have to be an intimidating endeavor. Let’s walk through the key components of a successful cooking plan. * Create a collection of recipes . Some people might not routinely rely on recipes when cooking- if that’s you, feel free to skip over this. However, for the rest of us, recipes serve as the basis for meal prep. Your collection can be as simple or complex as you want. Recipe cards in a box or book, pages ripped out of magazines, cookbooks with bookmarks, links to recipes online, a basic phone app or even just a simple word document- whatever works best for you. After you decide on how to collect your recipes, the next step is making recipes easy to find. ** Organizing- Start with a few broad categories, such as breakfast, side dishes, sandwiches, main course and dessert. Once you are familiar with how you use your recipe collection, feel free to create more specific categories. For example, my categories include apps and side (sub-category: vegetables), bread (sub-category: breadmaker), breakfast, dessert (sub-categories: brownies and bars, cakes, candy, cookies, cupcakes, ice cream and pies), dinner (sub-categories: chicken, crockpot and fish), dips and sauces, new recipes, pasta, pizza, salad and finally, sandwiches and burgers. * Create a collection of meals. You probably have a few combinations that you routinely prepare and serve. For example, meatloaf, mashed potatoes, and green beans. Not every food needs a recipe, and you might even do some meals from memory. But creating a list of meals can help remind you of dishes you haven't had in a while and gives you more options to choose from when you’re in a rut. * Create a list of items in your pantry (and fridge/ freezer)- specifying quantity is important. You don’t have to include every item, but keeping track of commonly used items can help avoid situations such as three extra bags of white sugar or running out of key spices. * Create a meal schedule. Just like everything else, this can be as simple or detailed as you would like. Whether you do a weekly meal prep session or plan meals a day or two at a time, a schedule can help you remember to set aside or purchase the necessary ingredients ahead of time. A schedule can also help when projecting leftovers- like what meals are a good setup for packing a lunch the next day. * Create a grocery list. At a minimum, you should jot down what you need before leaving the house. But there are several ways to optimize your preparation for the grocery store. Making the list at home is key, because you can check what you have in your pantry/ fridge. ** Develop a list of commonly purchased items - this will make it easier to add things to your list before you head to the store. ** Keep a list near the refrigerator or pantry- this can be a simple notepad, a white board or whatever else suits you. When you are in the kitchen and notice that you are running low on something you normally have on hand, just jot it down on the list. Then on shopping day, it’s easy to keep track of staple items. ** Using your meal schedule/ recipes, you can gather the ingredients that aren’t in your collection of staple items. This is often fresh fruit/ produce or dairy/ meats. ** If you find yourself at the grocery store on the way home from work (or anytime you haven’t had a chance to make a list), you can pull together a meal by selecting from your recipes or meals and then sorting through your pantry list to determine what ingredients are missing. * I recommend downloading the Paprika application (iTunes application , $4.99). It is an all-purpose tool for collecting/ sorting recipes, creating menus, keeping track of ingredients in your pantry/ refrigerator/ freezer and making a grocery list. You can add recipes from almost any website and can also manually add personal recipes (and even add a picture of your own creations!). You can create a menu schedule and grocery list directly from recipes. Keeping everything in one place avoids the need to refer to different resources (recipe book, list on the refrigerator, electronic version of a pantry list). * Here are two of my favorite websites for recipes. ** Cooking Light Free access to countless delicious healthy recipes! ** How Sweet Eats Started following this years ago when I stumbled on some of the recipes on Pinterest. Love the name- we are both fans of James Taylor! Previous Next

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Gadgets and Tools < Back My Favorite Things Gadgets and Tools Packing and Travel These Hopsooken packing cubes make organizing your suitcase a breeze. These noise-canceling headphones effectively drown out the rumbling noise of airplanes at a reasonable price. The Patagonia Black Hole Duffel . Multiple sizes available. Very spacious. Easily converts to a backpack when traveling for easy carrying. Therma-Rest compressible pillow from REI Quick Dry Towel from REI Cleaning Products Goo Gone - for removal of excess sticky residue. Greased Lighting - great for stain removal. It can be purchased at Lowes/ Home Depot. Kitchen Storage containers for baking ingredients. These wide-mouthed containers let you pour baking ingredients from their original bags with minimal mess. It’s also very easy to use a scoop directly into the containers when baking. This is a perfect bread box ! When I leave a loaf of bread in its original package, it gets moldy pretty quick- but if I put it in this box, it lasts much longer. Bakers Rack . My current kitchen has much less cabinet space than what I have grown accustomed to, so I sought out a solution to store my baking supplies that take up my counter space. Now my bread maker, mixing bowls, large metal colander, and rolling pin no longer hide above the fridge or clutter my counters. Writing Accessories A hand-held non-electronic datebook . After years of relying on electronic resources to maintain my schedule, I finally made the switch to a device that allows me to create/ maintain a schedule, both weekly and monthly formats. Also has blank pages at the back, perfect for lists, notes, etc. Frixion Erasable pens “We've all had a shower thought or two…They're the miniature epiphanies that occur when your brain is occupied with doing something else, but suddenly you realize that you've come up with a totally unique way of thinking.” And sadly, once we step out of the shower, the great idea seems to vanish. Thankfully, someone developed this notepaper that doesn’t fall apart in the shower! A roll of self-adhesive whiteboard paper to post to your wall, your fridge, your mirror, wherever. Handy in the kitchen- plan meals, add items to put on your grocery list when you discover you’re running low or just write reminders. My favorite highlighters when writing notes. They aren’t too heavy, so they don’t bleed or run. They are dual-tipped, with a broad highlighter on one end and a narrower tip for writing on the other end. My favorite pen . Fine tip to allow precise, small writing. Trello - a user-friendly free application with multiple functions. I use it to store frequently used documents to allow quick reference. It is also a very convenient way to create and manage lists among teams so everyone has easy access. Check it out, you might find it useful. Things for the Ladies I don’t wear many thin garments or revealing necklines, so I don’t often have to struggle to find a bra that remains concealed. However, on the rare occasion that I wear a dress or top that isn't conducive to wearing a bra, these reuseable cover-ups are incredibly handy for maintaining decency. If you're interested in making the transition from disposable monthly products, check out this product . This is the only one I've tried, so I can’t compare them, but it's worked well for me. Lume Deodorant . Doesn’t stop sweating, but eliminates odor. Highly highly recommend. If you find yourself having to unclog the shower drain with clumps of hair, you might want to check out the Tub Shroom . Previous Next

Favorite Websites and Apps < Back Kitchen Hacks #4 Favorite Websites and Apps How Sweet Eats Eating Well (previously Cooking Light) Cooking Substitutions Previous Next

12 Barking Up The Wrong Tree The Surprising Science Behind Why Everything You Know About Success Is (Mostly) Wrong - Good grades in school- likely to be a "rule follower", and less likely to be innovative, think outside the box. - Introverts are more likely to be experts, extroverts tend to make more money (socializing, "networking"). We should look at "networking" as "making friends". This disputes the "nice guys finish last"... - Match your strengths/ passion/ skill to the right context. - Flattery (sucking up to the boss) can work in the short term, but in the end, when people see their colleagues/ neighbors/ etc cutting corners and reaping benefits, this leads to a general collapse into distrust and rule-breaking. - IQ only matters up to a certain point, but then it yields diminishing returns. After that, hard work is what makes the difference. - Tradeoffs- every hour that you spend working is an hour spent away from other things (family, hobbies). In this age of constant accessibility, you have to decide to leave work behind (ignore your emails when you're at your kid's ball game). - Gratitude in relationships- on their deathbed, people regret working too much and not saying thanks to the people in their life. - Some helpful things I learned...please note that tact and delivery matter and these are not appropriate in every scenario. - When someone is getting upset or frustrated and starts yelling, "Please speak more slowly, I want to help." Or try, "What would you like me to do?" - When someone is upset, validate/ name their feeling. "Sounds like you’re angry/ hurt/ frustrated." If you're wrong, give them the chance to correct you. - Gratitude to relationships. Previous Next