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Why Businesses Fail - Fraud

Protect your company against fraud. Summer Massey, Loan Manager at Arvest Bank and Kala Forehand, Treasury Management Adviser at Arvest Bank, have tips to guard against internal and external fraud in …

Two office occupants also are on board.

The shop in the Fremont Center sets a Jan. 31 date to end operations.

Two locations remain open in the Queen City.

The restaurant had operated for seven years on Campbell Avenue.

Pyramid Foods CEO says Ruby’s Market will merge with multiple Price Cutters over next couple of years.

New franchisees take on the space at Battlefield Plaza.

Signage on construction site teases new development.

New franchisees take over two Queen City stores.

The shop owners are ordered to pay nearly $50,000 in back rent and other fees.

Entrepreneur says Branson to also get fried chicken eatery as two other dining concepts are delayed.

The newest venture in the central Springfield neighborhood opens.

The restaurant is part of construction at Battlefield Mall.

Jay Rasmussen, General Manager with Ameripride, says they lowered their turnover rate nearly 50% in a year's time.

Green Circle Projects has signed its anchor commercial tenants at the Galloway Village development.

One coffee shop replaced another in the French Quarter shopping center; Andie Bottrell started Designing Indie; and Orange Leaf frozen yogurt returned to Springfield.

Restaurateur Angel Kim targets a June 4 opening for OssoBuco Italian American Bistro.

On property that formerly housed MoDoCo Inc., owner Morris Dock of Three-D Properties Inc. is building a three-building retail and restaurant development.

The restaurant signs on for the center’s newest addition.

“Ready. Set. Give.” is a seven-part series that helps companies create a culture of giving. “One way employees can get involved is to volunteer as a lunch buddy. That’s where you would spend …

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