A while back, I got into a little trouble for reporting on a refrigerator with a built-in beer tap. Although it caught some readers’ attention, prompting inquiries, the product unfortunately was not available in this country at the time.

Well, the wait is over. Elmira Stove Works has introduced the Brew Master draft system, a built-in beer dispenser that can be specified on a new Northstar Model 1950, 1951 or 1952 refrigerator for an additional $800. The system is factory-installed and includes a through-the-door tap dispenser, coupler, connections, CO2 cylinder and drip tray.

Inside the refrigerator, shelving can be adjusted to accommodate a 1/4 or 1/6 keg. And when you’re not in the mood for beer on tap and you need more space, both keg and fittings can be removed. Don’t like candy red? The refrigerators are offered in eight other painted colors.

Of course, you’ll be wanting some snacks to go with your beer. So why not heat up some finger food or popcorn in the Northstar Microwave, Model 1953. A 1.2-cu.-ft. combo unit, it is both convection oven and grill and comes with a variety of instant-on cooking functions—including a dedicated popcorn button—and a child lock-out safety feature. The microwave is available in nine colors, as well as stainless steel.

—Alice Liao

We don’t usually cover countertop coffee makers, unless they’ve been declared favorite products by designers like Nate Berkus and John Gidding, who gives them to his clients at the end of a job. However, earlier this week, I attended a press event where I had the opportunity to sample a cup of latte and an espresso (it was morning and caffeine is my drug of choice) brewed by one such machine.

No, Tassimo isn’t new, but the line’s T20 model is, having been introduced earlier this year. Like its higher-end counterparts, the T65 and the T45, the single-serve coffee maker uses discs bearing barcodes that are then read to ensure the perfect cup of joe, tea or hot chocolate—all with a simple push of a button. Where it does differ is in the absence of such luxury features as an LCD screen, for monitoring the progress of your beverage, and water filtration.

So what about taste? The latte and espresso I had were pretty good. Both were nice and strong, as well as sufficiently hot. My only quibble was with the milk, which was a little sweeter than I’d like.

What’s kind of interesting, though, is that it comes in liquid form and does not require refrigeration. Apparently, it’s good for up to a year. If you’re wondering how that can be, as I did, the milk has been “stabilized.” I’m not sure what that means, but I was told to think “Parmalat.” Oh.

If lattes or espressos aren’t your thing, more than 40 hot beverages are available.—Alice Liao

If you’re feeling overworked and underpaid this long, hot summer, don’t blame your clients.

Chances are, you’re undervaluing your services or committing one of the other common “money miscues” of kitchen and bath pros.

The audio program Twice the Price: Double Your Dollars as a Design Professionals points out that  many pros don’t get the fees that they set because they:

1/ fail to qualify prospects, as to their need, budget, commitment and authority to hire a design professional.

2/ lower their fees without reducing their service.

3/ undercharge for expenses.

4/ don’t explain their services.

5/ don’t realize that price objections are buying signals. (A prospect wouldn’t take the time to complain about your fees if she was disinterested in your services.)

6/ give away their time.

7/ discuss price too soon.

8/ discuss budget too late.

9/ don’t differentiate themselves from those who charge less.

10/ don’t attach a value to themselves and their service.

—Fred Berns

Closing the studio to walk-in traffic

After being open to the public in our Simsbury, CT, location (about 1,000 square feet on a beautiful backwater thoroughfare) for 18 months, I am changing to an “Appointment Only” format.

It is unbelievable, when your OPEN flag is out, how many snake oil salesmen, fund raisers, advertising reps, tire kickers and SPIES come in everyday and try to throw you OFF your course, and ONTO theirs. “Oh, wait a minute, I wasn’t doing anything important, let me DROP what I was doing, and see if you can coax some money out of my checkbook, and/or waste MY time on what YOU want me to do?” No Thanks, I’m all set!

I further noticed that while I was out supervising projects and working on jobs, the office person, who cost a lot of money to keep there with lights and heat/AC on, was prepping folks for them and sooner or later I would meet them and have to start all over by introducing myself.

All that was an issue, but this was the worst. You’re talking to a couple about their wants, needs and dreams, and someone waltzes in unannounced, wrecks the concentration, and you lose them both.

With the door locked and a valuable person who bothered to call and make an appointment in front of you alone, you can focus on THEM, and spend all the time you need to help them make decisions and ask questions and be comfortable taking the information in at their own speed.

It’s fun every now and then to look out the window and see, after encountering a locked door, the snake oil being loaded back into the trunk and watch the thing drive away as you close your happy client on decision after decision. I don’t miss walk-ins at all.

In my humble opinion,

—Mark Brady