Nicolas Hormozian

Senior Residential
and Commercial
Mortgage Banker

Residential . Commercial . Construction . Land Conventional . FHA . VA

2921 North Tenaya Way Suite 226, Las Vegas, Nevada 89128
Office: (702) 242-9836 Cell: (702) 235-3155
Toll Free: (877) 235-3155 Fax: (702) 949-0562
Nick@NicolasHormozian.com

Getting Business Finance

Surprisingly, despite current trade, there are still large numbers of people who are setting up in business. Proof perhaps that the well ingrained entrepreneurial instincts of the American people live on. However, you might think that with all the stories in the press, that the banks are now completely unwilling to lend their support by way of finance, loans and line of credit. But in actual fact, you would be wrong. It is true that banks are now, thankfully, much more cautious about whom they are lending to. And that is a good thing for the rest of us. However it still remains the case that the banks make their money by lending it in the first place, and they simply could not afford to stop lending money to people who want to be in business.

Of course it is not like the late eighties or nineties, when getting finance was sometimes as easy as buying a snack for lunch. Those were the times when house prices apparently only appreciated and often at a tremendous rate. The banks were more than happy to grant loans if you were happy to use your house as collateral. Nowadays house prices are as liable to fall as rise, and your bank manager knows that this is not such a great form of security as it once was. So just how do you go about getting the finance you require from the banks in the economic climate that now prevails?

First remember that if you speak to anyone high up in the banks they will tell you that there is still money to be lent, so don’t be put off when your associates tell you that you’ll never get financed.

Once you have developed your business plan in detail, make sure that it is presented in a first-class manner. Ensure that the plan looks as if it has been created an already successful business. Remember presentation is still incredibly important.

Next, think about how you are putting yourself over. No matter how well you have detailed your business plan, your own appearance and attitude will still mean more to the bank than anything else. Prove that you have your head screwed on straight by being business like and highly professional in all your communication with the bank.

Once you have presented yourself and your plan to the bank, remember to keep in contact with the bank as much as possible. This may sound like strange advice, but oddly enough, banks, rather like most organizations, are prone to pushing less important work to the back of the pile. Your business plan, for which you are desperate to get backing, could well be sitting unattended on the corner of a busy manager’s desk. So don’t be annoying be leaving persistent messages, but do keep the pressure on to get a result
.

               Sugar! Sugar!

Sugar is made from sugar cane or
beet and can be processed into
white or brown crystals. Molasses
is the dark, thick concentrated
syrup left after processing.

White sugar has had all its
molasses removed. Brown sugar
can be made either by adding cane
molasses back to white sugar (beet
molasses is never used as it’s too
bitter) or by not taking it out in the
first place.

The amount of molasses the sugar
contains determines its color,
texture and taste – the more there
is, the darker and stickier it
becomes.

Brown sugar which hasn’t had the
molasses taken out unrefined
tends to have a richer taste.
Muscovado is the unrefined
version of dark and light soft brown
sugar.

Having said all that sugar is still
extremely fattening and the less of
your daily intake the better!

 

Bruschetta with Capers and Olives

1 (4.5-ounce) can recipe ready diced
tomatoes, 1/3 cup juice reserved
1 (2.25-ounce) can sliced ripe olives,
drained
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon balsalmic vinegar, (red
wine vinegar may be used instead)
2 cloves garlic, finely chopped
2 teaspoons capers
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 baguette, sliced and toasted

Combine tomatoes and reserved
juice, olives, oil, tomato paste,
vinegar, garlic, capers, salt and
crushed red pepper in medium bowl.
Cover; refrigerate for at least 3
hours. SERVE tomato mixture on
toasted baguette slices.
Makes 24 appetizer servings.

GOLF GRIP BASICS

Your grip should be in the fingers of both hands, not the palms.  Most of the grip pressure should be felt in the last three fingers of your left hand. There is much less pressure in the right hand.  There should be no pressure at all in the thumb and forefinger of the right hand.
Keep your overall grip pressure light. Don't "squeeze the toothpaste out of the tube."

Make sure your grip is strong enough, with both V's pointing over your right shoulder.  A strong left hand grip produces solid shots.  Keep hands close together.
 
For low ball flight, keep grip pressure firm throughout swing. To promote a fade, keep left grip firm and right grip light.  When putting, keep palms facing each other. For better accuracy when putting, make both V's in your grip point  to your chin.

To avoid trouble on the right, strengthen your grip.
To avoid trouble on the left, weaken your grip.
TRIVIA

1) What year was NASCAR founded?
Choose Your Answer: A: 1908, B: 1928, C: 1948, D: 1968

2) Where was the first NASCAR race held?
Choose Your Answer: A: Darlington Raceway, B: Indianapolis Raceway, C: Charlotte Speedway, D: Texas Motor Speedway

3) What state has earned the nickname "NASCAR Valley"?
Choose Your Answer: A: Tennessee, B: Oklahoma, C: North Carolina, D: South Dakota

4) How many members are there in a NASCAR pit crew?
Choose Your Answer: A: Three, B: Five, C: Seven, D: Nine

5) What color strip across the rear of a racecar signifies a rookie driver?
Choose Your Answer: A: White, B: Yellow, C: Red, D: Green
 Answers:1,c 2.c 3.c 4.c 5.b
 
 

   Evofi One, Inc.    2460 Paseo Verde Pkwy, Suite 125    Henderson, Nevada NV 89074    voice (702) 235-3155    fax (702) 949-0562      

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