WESTSIDE — Decatur Chamber of Commerce members agreed to move forward with a plan to work with the Gentry, Gravette and Centerton Chambers of Commerce to bring more business to the area.

Chamber of Commerce president Royce Johnson said at Monday’s meeting that he had been contacted by Phillip Watkins of Centerton about a plan for the chambers of commerce to work together to generate more business for the west side of the county.

One example of how Watkins suggested the chambers could work together was to hold meetings honoring local businesses and have them catered by a restaurant in another town so businesses in one town could learn what the others have to offer, Johnson said.

Watkins suggested meeting once a month, although Johnson said it would be difficult for the Decatur Chamber to have to manpower to meet that often.

“I’m all for it,” said Lester Austin.

Shanna Tucker agreed that the endeavor would be well worth the effort.

In addition to the alliance with other west-side chambers of commerce, Stacy Brooks suggested the Decatur Chamber form a committee with the city to set up one-,three- and five-year marketing plans to bring new businesses to Decatur.

Larry Ben, superintendent of Decatur Schools, pointed out the school shares the Chamber’s interest in growth because it will bring more students to the district. Ben said he would like to be involved with the committee because schools are an important factor in attracting new people to a community.

Ben also pointed out that Decatur has an excellent central location at the crossroads of Arkansas Highways 102 and 59.

Chamber members appointed Mayor Charles Linam, Brooks and Ben to head the new development plan.

Decatur Barbecue

In other business, Johnson reported he met with health department officials at Veteran’s Park to find out what needed to be done to make sure the Decatur Barbecue follows health department regulations.

Only a few simple changes are needed, and Johnson estimated all the supplies will cost less than $50.

“Basically, very little needs to be done,” he said.

The chamber will need two water spigots for hand washing. Seven gallon water jugs will be adequate as long as they have spigots that can be turned on and off, Johnson said.

Several members volunteered the use of their personal water jugs. One hand washing station will need to be near where the raw chicken is handled and another will need to be at the other end of the building where the cooked chicken is being handled, Johnson said.

The chamber will also need a facility to wash spatulas for cooking hamburgers, Johnson said. Three tubs of water, one for rinsing, washing and drying will be adequate.

The chamber will be preparing chicken in a series of small batches throughout the day so that it will not have to be kept at a constant temperature all day. Chicken must be sold within four hours after it is cooked, Johnson said.

Food vendors will also be asked to apply for a permit from the health department. The permits will cost $5 and will be issued by the inspector on the day of the barbecue.

Johnson said the health department inspector he worked with was very congenial and eager to help.

Health department officials are not trying to shut businesses down; they just want to make sure no one gets sick, he said.

News, Pages 1 on 02/09/2011