PRESENTATION SOLUTIONS.ORG

Archive for the ‘Professionals’ Category

Pete Spittler Talks About One of His Development Projects

In Professionals on January 15, 2013 at 10:15 am
Pete Spittler

Pete Spittler

We sat down to talk about to Pete Spittler about one of Cleveland’s most exciting entertainment hotspots, Pickwick Frolic Restaurant and Club. Pete Spittler was one of the lead designers on this project and he shared his insight on what made it happen with us.

Presentation Solutions: What is the inspiration of Pickwick & Frolic Restaurant and Club?

Pete Spittler:It’s a restaurant and entertainment venue that is inspired by Charles Dickens The Posthumous Papers of the Pickwick Club and the passions of Nick Kostas, the owner.

Presentation Solutions: What types of food are served there?

Pete Spittler:The restaurant serves 100% made from scratch authentic American cuisine. There’s also appetizers and finger foods available in the martini bar.

Presentation Solutions: Where is it located?

Pete Spittler:It was constructed on East 4th Street and the site of the original Euclid Avenue Opera House, which was torn down in 1921.

Presentation Solutions: How big is the building?

Pete Spittler:It’s two floors and encompasses 27,000 square feet. It cost nearly $5 million to build and is big enough to hold 900 people at once.

Presentation Solutions: How long did it take to build something that large?

Pete Spittler:The development and blueprints for the building took four and a half years, while the actual construction took place over a period of 20 months.

Presentation Solutions: What are some highlights of the building?

Pete Spittler: What I’m most proud of is the custom 23-foot marquee that protrudes out over East 4th Street. It’s lit-up by purple and blue neon lights, and was created with more than 400 feet of neon glass. It took more than 650 man hours to create this piece.

Presentation Solutions: Can you describe some of the other architectural highlights?

Pete Spittler:The handrails throughout the building were custom designed and built from scratch over an eight-month period. They are beautiful!

Presentation Solutions: Tell us about the lobby of the building.

Pete Spittler:The lobby is another centerpiece. It was created to resemble a lobby of an old theatre, complete with hand painted wood doors and a grand chandelier.

Presentation Solutions: What are some highlights of the Pickwick restaurant?

Pete Spittler:The bar seats 30 people and has a gorgeous dark brown marble and grain mahogany finish. It’s a real stunner. In addition, all of the booths were custom built.

Presentation Solutions: Any details you’d like to share about the Martini Bar?

Pete Spittler: Yes, for the Martini Bar, we used a red faux wall to set the mood and decorated it with all white Italian furniture. All of the furniture is replicas of 60s style furniture that is preserved at the Smithsonian. I fondly refer to it as the James Bond 007 bar.

Pete Spittler has been involved in many professional pursuits throughout his life, including architecture, real estate, and development planning. Pete Spittler is a graduate of the architecture program at Kent State University in Ohio and has worked on projects with The Austin Company, an international engineering and construction company. Pete Spittler has won many awards for his design work, and he’s recognized for his expertise in the industry.

Rich Von – How Pop Warner Football Gives Back

In Professionals on January 1, 2013 at 4:09 pm
Rich Von

Rich Von

According to ardent supporter Rich Von, Pop Warner Football provides youth the opportunity to become involved in sports at a young age, helping to build discipline and a competitive spirit. Rich Von became involved with Pop Warner Football after his son graduated from high school. He realized that he missed being part of the game. Von says that parents can register children in Pop Warner Football at five years of age and they can play until they are sixteen, at which point they often become involved in high school football and possibly college football.

Founded in 1929, Pop Warner provides youth the opportunity to learn to dance, play football, and cheer from a young age, Rich Von says. This preparation gives youth the skills they need to participate in school sports, with many students having a clear competitive advantage in trying out for these activities, Rich Von has found. Additionally, Rich Von and other parents report that participating in sports helps keep children busy, thus preventing them from getting into trouble.

Another important component of the organization is Pop Warner’s academic requirement. As Rich Von explains, Pop Warner participants must maintain a 2.0 grade point average or equivalent, which in many areas is a C average. Rich Von finds many of the youth on his team exceed this requirement by far, and with the focus and discipline they learn playing football they find an overall determination that helps them in all areas of their lives.

Rich Von and other Pop Warner coaches believe that their coaching should help develop youth across a variety of areas, creating well-rounded children who excel in every part of their lives. The academic requirement underlines Pop Warner’s message that to succeed in life, children must always strive to better themselves, Rich Von describes.

According to Rich Von, parents can sign children up for Pop Warner at the organization’s website, popwarner.com or by calling their local chapter. Some parents may want to attend a game or practice before committing, Rich Von points out. Rich Von emphasizes that there is no cutting of children from Pop Warner’s rosters, so children’s egos are built up, helping give them the confidence they need to continue to pursue what they want in life long after their association with Pop Warner ends.

Rich Von has more than a decade of experience in the real estate industry, having worked in sales and marketing prior to that. As a business owner, Rich Von knows the importance of building self-esteem from a young age in order to encourage children to continue to strive to reach their goals throughout their lives.

Safety in the Workplace Q and A with Michael Courouleau

In Professionals on December 24, 2012 at 8:36 am
Michael Courouleau

Michael Courouleau

Michael Courouleau is an environmental and safety professional with extensive experience in industrial safety.

Q: We’ve come a long way as far as workplace safety. What are some areas that people might still neglect?

Michael Courouleau: Accidents during disaster recovery are still very common.

Q: What special hazards does a disaster recovery situation present?

Michael Courouleau: Electrical dangers, collapse or partial collapse of compromised buildings, stress and overwork from trying to get a facility reopened as quickly as possible.

Q: Do floodwaters present a special set of dangers?

Michael Courouleau: Absolutely. Floodwaters are contaminated to start with, making the threat of infection pretty extreme.

Q: What precautions should workers and crews take in post-hurricane situations?

Michael Courouleau: Supervisors should be mindful of not taking shortcuts or getting in too big a hurry. That’s how injuries happen. Crews should be very wary of flooded buildings in terms of structural safety and electrical hazards.

Q: Are floodwaters breeding grounds for insects?

Michael Courouleau: Yes, crews should be careful of not only mosquito bites, but also snakebites and even leeches in flooding situations.

Q: What’s another seldom-thought-of danger in the workplace?

Michael Courouleau: Combustible dust is a huge danger in places like grain elevators.

Q: What can be done about it?

Michael Courouleau: Ventilation, water mist setups, sprinklers, airborne dust density monitoring and fire suppression setups are all very important.

Q: What kinds of materials can become combustible dust, in the right concentrations?

Michael Courouleau: Flour, grain dust, sawdust, sugar, sugar byproducts, tobacco, metal shavings, even dried blood can be potentially hazardous combustible dust.

Q: What are the points in the process where combustible dust can be found in greater concentrations?

Michael Courouleau: Places like loading and unloading points or transfer points will typically stir up more airborne particles.

Q: What sorts of systems should be in place at those points?

Michael Courouleau: Air monitors are typically used there, keeping tabs on airborne dust and sending readings back to a control console.

Q: How do those work?

Michael Courouleau: When densities reach a certain point, water mist systems will kick on to reduce the concentration. Some systems will even automatically shut down machinery to give dust time to settle.

Q: Aren’t there ignition sources as well?

Michael Courouleau: Yes, there’s a special set of precautions to be taken with things like motors and switches.

Q: Can static electricity be an ignition source?

Michael Courouleau: Yes, natural fibers should be worn in these settings.

Q: What is a general piece of advice you can give?

Michael Courouleau: Remember that knowledge is power when it comes to safety in the workplace. Educate your workforce on safety protocols, keep MSDS sheets available, and offer incentives for workplace safety.

Jeffrey Nimer Founds Social Culinaire Network for Foodies

In Lifestyle, Professionals on December 22, 2012 at 6:53 pm
Jeffrey Nimer

Jeffrey Nimer

Founded in 2009 by Jeffrey Nimer, Haute Chefs LA Executive Chef, Social Culinaire is an outlet for sharing and recommending culinary creations. It explores all aspects of food and wine culture, with members ranging from novice chefs to industry professionals, according to Jeffrey Nimer.

From herb roasted pumpkin to devil dogs, Jeffrey Nimer says that all culinary creations are celebrated on the Social Culinaire networking website. As a place where gourmands, sommeliers, and connoisseurs can chat and share recipes, photos, and links, Social Culinaire was founded by Jeffrey Nimer to be a networking site catering to food lovers. Los Angeles Chef Jeffrey Nimer welcomes all foodies, from tenderfoots to industry professionals, to partake in the fun of searching, discussing, and sharing all things that can be consumed.

Jeffrey Nimer had a vision for creating Social Culinaire because he wanted to offer a social networking site where food lovers could unite. As a celebrity chef with A-list clientele, Jeffrey Nimer has an extensive background and over 15 years of experience as a personal chef, caterer, restaurant consultant, and cooking teacher. Jeffrey Nimer ’s business, Haute Chefs LA, offers a number of culinary services across Los Angeles, from event production to personal chef catering.

Social Culinaire hosts more than 800 members who share a passion for cooking, food, and wine, says Jeffrey Nimer. Pictures of caprese salad, carved fruits, and puffed fried bread with mutton gravy are among the dishes featured on the front page of Social Culinaire. Jeffrey Nimer has posted hundreds of photos of his own recipes, and members add their own photos daily. A Twitter tracker follows California wine tweets with by-the-minute updates, and blog posts allow members to post jobs, share a recipe, recommend a wine, or discuss events.

“Socially, you can network through others and discuss anything and everything food-wise,” reports Jeffrey Nimer. “If you like wine and got a bottle of Opus 197, you take a pic and post it. You can update what are you eating and drinking right now, like a status update.”

Jeffrey Nimer has posted videos of his own experiences with food on Social Culinaire, from the shopping and cooking process to tasting the completed dish. The goal is to share his own experiences and teach others how to prepare the best dish. Jeffrey Nimer recommends buying the freshest produce possible at the peak of ripeness, preferably from farmers markets. For meats, Jeffrey Nimer says the best way to ensure the highest quality is to have a relationship with a local butcher to learn about the best cuts of meat, and to always choose organic.

“Cooking is all about technique, so you have to have the right technique and foundation,” according to Jeffrey Nimer. “If you try to cut corners, it’s not going to work, so I’m a stickler for doing things right and showing people the right way. Before you can go forward you have to know your path.”

Jeffrey Nimer invites culinary industry fans to join Social Culinarian for free to discuss all things food-related at socialculinaire.com.

Jay P. Clark Talks About His Family’s Legacy

In Professionals on December 22, 2012 at 10:47 am
Jay P. Clark

Jay P. Clark

Jay P. Clark achieved two degrees from Northwest Nazarene University before taking over Clark’s Crystal Springs Ranch, LLC in the Boise-area town of Mountain City, Idaho. This makes Jay P. Clark the second generation of Clarks to helm the ranch. Recently, Jay P. Clark spoke with Presentation Solutions about his love for his family and the importance of carrying on his father’s legacy.

Presentation Solutions: You took over the ranch in early 2008. Why then?

Jay P. Clark: My father retired in late 2007, so it was time for me to take over the head role in our family.

Presentation Solutions: Could you tell us a little about Clark’s Crystal Springs Ranch?

Jay P. Clark: Sure! We’re located in beautiful Mountain Springs. We serve as a private agricultural center, growing a wide variety of crops, including wheat and corn, and we plan to add some new types of crops in the coming months, including camelina.

Presentation Solutions: You grew up in the area, didn’t you?

Jay P. Clark: I did. My family ranch is still part of the larger ranch today. We continue to add new land to our existing ranch, spanning from the Boise area all the way to Hagerman.

Presentation Solutions: You also maintain your own transportation?

Jay P. Clark: Clark’s Crystal Springs Ranch owns a fleet of trucks that enable us to quickly and easily move crops from our farm to other areas of this section of the country.

Presentation Solutions: Tell us about some of the challenges you’ve found while running the ranch.

Jay P. Clark: Water is a huge issue in this area of the U.S., which tends to be more than a little dry. We’ve had to work hard to get water rights throughout our ranch.

Presentation Solutions: Once you get water rights, you also have to install a water system…

Jay P. Clark: Yes, so we’re hoping to get rights in time to get the system in place in time for the summer harvesting system.

Presentation Solutions: If you cannot get water rights in time, does this mean you won’t be able to harvest crop this year?

Jay P. Clark: Actually, we have thousands of acres of hay, which will result in about a ton of hay per acre, assuming this spring is a good one for hay.

Presentation Solutions: Have you found the expense of caring for equipment is high?

Jay P. Clark: Since we take care of the upkeep and repair of all of our equipment, that does help us to save money. We even rebuild tractors and semis.

Presentation Solutions: We appreciate your taking time out of your busy work schedule to speak with us today.

Jay P. Clark: My pleasure.

 

Mendel Mintz: Youth Activities at the New Chabad Jewish Community Center

In Personal, Professionals on November 14, 2012 at 5:16 pm
 Mendel Mintz


Mendel Mintz

Rabbi Mendel Mintz recently broke ground on a new, state-of-the-art Jewish community center in Aspen. The facility, which will be 35,000 square feet, will offer numerous amenities for Aspen residents, including a new synagogue and banquet hall. Recently, Mendel Mintz spoke with Presentation Solutions about how the new Chabad Community Center will serve youth in the area.

Presentation Solutions: What does a Chabad community center provide to the Jewish community in its local area?

Mendel Mintz: With more than six million Jews in this country, these Jewish community centers are more important than ever. They provide a place for people to gather and share their own stories, as well as learn and attend services and programs.

Presentation Solutions: They also provide a place for youth to hang out…

Mendel Mintz: Yes, that’s true. Our new Chabad Jewish Community Center in Aspen will offer a teen rec center and a preschool. This will not only give kids a place to hang out, but it will give parents a respite if they want to spend time interacting with other adults.

Presentation Solutions: Will you provide educational opportunities to children?

Mendel Mintz: The new facility will have a preschool. We’ll also have increased classroom space for our Hebrew School, which currently has an enrollment of 65.

Presentation Solutions: How often does the Hebrew School meet?

Mendel Mintz: Once each week during the school year. Classes are held after school, beginning at 3:30 p.m. and lasting only an hour and a half.

Presentation Solutions: How much does Hebrew School cost?

Mendel Mintz: $750 for the entire year.

Presentation Solutions: What does a student learn at Hebrew School?

Mendel Mintz: We cover a wide variety of topics, from Hebrew to the Torah to Jewish history. The goal is to make learning fun so children look forward to coming to class.

Presentation Solutions: You also offer special workshops for parents and children. Could you tell us a little about those?

Mendel Mintz: Sure. One of the workshops we’re offering now is the Mommy & Me program, which is geared toward children ages three and under and their mothers. Moms are allowed to interact with each other and children are able to do arts and crafts.

Presentation Solutions: How much does the Mommy & Me program cost?

Mendel Mintz: Only $10 per class and that includes snacks and craft materials.

Rabbi Mendel Mintz leads two services per week in the Chabad Community Center’s synagogue. For more information on Mendel Mintz and the Aspen Chabad Community Center, visit the center’s website at http://www.jccaspen.com.

 

Donald Leon Farrow Explains OSHA Manufacturing Safety Standards

In Professionals on October 11, 2012 at 9:09 am

Donald Leon FarrowDonald Leon Farrow has spent his career implementing money-saving strategies for corporations that also happen to be life-saving strategies. His top priority has been to educate employees regarding the importance of job safety. Donald Leon Farrow emphasizes that it is a manager’s responsibility to secure his workers by instilling OSHA principles into daily work standards.

According to Donald Leon Farrow, OSHA stands for the Occupational Safety and Health Administration. OSHA is a division of the United States Department of Labor. OSHA guidelines are put in place to ensure each workplace is safe for workers, says Donald Leon Farrow, thereby preventing injuries and exposure to harmful situations. Not only does OSHA create guidelines to which each workplace must abide, but it enforces these regulations as well.

According to Donald Leon Farrow, OSHA conducts routine surprise inspections during which non-compliance could result in operations being shut down. Additionally, OSHA responds to complaints by workers, always keeping the complainant confidential. Because of this, Donald Leon Farrow stresses that it is vital to a business’s continued operations to maintain regulatory compliance.

Donald Leon Farrow believes the safety of workers is paramount to a business’s success in other ways as well. He points out that employees are the lifeblood of any business. Their safety and job satisfaction can make the difference between a product failing and succeeding, Donald Leon Farrow asserts.

OSHA seeks to eliminate worker exposure to dangerous chemicals, increase use of protective equipment for workers, and improve the safety of work areas, explains Donald Leon Farrow. In manufacturing, Donald Leon Farrow reports that OSHA compliance means reducing the risk of falls and minimizing injuries through use of equipment. Worker education is an important part of OSHA compliance, Donald Leon Farrow says, since each worker needs to be aware of what he or she can do to reduce risk.

One way management can play a role in managing safety of workers is through creating policies that are enforced each day. According to Donald Leon Farrow, safety signage and regular meetings can help enforce these policies. Company managers should take responsibility for routinely checking to ensure equipment is being properly maintained and work areas are kept safe and clean.

Donald Leon Farrow notes that food manufacturing is one of many areas under OSHA’s jurisdiction. While OSHA guidelines are important, Donald Leon Farrow believes that employers should also create regulations customized to their particular workplace. Donald Leon Farrow has found that keeping workers safe not only shows demonstrates that they are appreciated; it also ensures they’ll be able to stay healthy and productive for many years.

Better Nashville Interviews Mercy Ministries 2008 Graduate Tara

In Information, Personal, Professionals on June 11, 2012 at 1:52 am
Mercy Ministries

Mercy Ministries

Mercy Ministries graduate Tara is a local college student who is confident, happy, and full of life.  But she hasn’t always been that way.  Better Nashville recently met up with Tara to get her story.

Better Nashville: From the outside Tara seemed like any ordinary teenager.  But on the inside lived an eating disorder, a battle of self-worth.

Mercy Ministries Grad Tara: My best friend and I would eat lunch every day in the cafeteria and I would just be sitting there ya know throwing things under the table or like throwing it in my purse or just saying, “Oh you know I already ate” or whatever.  And she had no idea.  So I would do the same thing with my family.

Better Nashville: This habit of restricting food started back in the fifth grade.

Mercy Ministries Grad Tara: That was the year that my granddad passed away.  And he had been somebody who was really special to me and really the only person I felt like I didn’t have to be perfect around.  Ya know I’ve just always been a perfectionist.  And so I sorta had this thought of like ya know I’m not good enough or not smart enough or not pretty enough.  But I always felt special when I was with him.  And so when he died I really went into a depression.

Better Nashville: Things got even worse in high school before anyone found out about Tara’s secret.

Mercy Ministries Grad Tara: And it got to a point where I couldn’t even walk anymore and that was when my parents, they had sorta suspected that something was wrong before that but I would just lie and say “No, I’m fine.”  But I couldn’t deny it anymore at that point.

Better Nashville: That’s when her parents put their eighty-pound daughter in an eating disorder treatment facility.

Mercy Ministries Grad Tara: It goes back to when I was in the hospital and the eating disorder treatment center and I was at a point in everything where I absolutely had no hope left.  And I actually had a psychiatrist tell me that she was going to be speaking at my funeral so it just completely, um, really I was just ready to give me.

Better Nashville: After several failed attempts of healing at different treatment centers, Tara was finally taken to Mercy Ministries; a place she says was totally different.

Mercy Ministries Grad Tara: When I first got to Mercy Ministries I tried to be rebellious and get kicked out because I thought if Mercy Ministries saw who I really was they would realize they were just wasting their time.  They didn’t.  The Mercy Ministries staff kept loving me and just telling me how much God loved me and they really helped me learn to trust Him.  And that made all the difference.

Better Nashville: Tara began looking at herself in a different light.

Mercy Ministries Grad Tara: They have you write down the negative thoughts about yourself and then you go to the Bible and you find verses that sorta correspond to it.  So for example, ya know if my negative thought was I’m ugly then I would go to the Bible and find verses that say that God has made everything beautiful for its own time.  And then that really meant something to me.

Better Nashville: Now, more than a year since Tara arrived at Mercy Ministries, she now knows she’s loved and beautiful, inside and out.

Mercy Ministries Grad Tara: I feel happy now.  And I told myself I was happy before when I was sick and it was all completely an act.  And so it’s been really weird to actually be genuinely happy.

Whitney Nall – Mercy Ministries Staff: When I first got to Mercy Ministries I saw these girls come through the doors and they couldn’t even look us in the eyes.  And I would be giving tours of the Mercy Ministries home and just no eye contact or a girl just really seemed down.  Compared to on their graduation days or the days before when they are truly a new creation and just singing at the top of their lungs during morning worship…  And just truly transformed.

Better Nashville: Tara carries that reminder with her every day.

Mercy Ministries Grad Tara: All the girls that graduate from Mercy Ministries get this ring on graduation day.  And you can see it has three little stones in it and it’s called the Trinity because it represents the Father, Son, and Holy Spirit.  And then in the middle it actually has an “M” for Mercy Ministries.  And so it’s obviously very symbolic and very special to me.

Better Nashville: It’s a reminder of how far she’s come.  Tara is now a sophomore at Belmont University majoring in journalism.

You can help out Mercy Ministries by running or supporting their run for Mercy team in the Country Music Marathon.  The race is on April 24th (2010).  Whoever raises the most money for the Run for Mercy team will win a concert by Christian artist Jamie Jamgochian at the Nashville Mercy Ministries home.  Pretty cool stuff!

Learn more about Mercy Ministries at http://www.mercyministries.com

Doug Battista Recaps 2011 Strategic Talent Acquisition Conference

In Information, Professionals on June 10, 2012 at 2:43 pm
Doug Battista

Doug Battista

Doug Battista, President of North America Field Operations at Jenny Craig, was honored to be a featured speaker at the 2011 Strategic Talent Acquisition Conference in New York. The conference, titled Setting the Stage, Getting Results: Recruitment Process Outsourcing Roundtable, was hosted by Human Capital Institute, an association that specializes in talent management.

Doug Battista joined John Havanaar from Cummins in a roundtable that centered on outsourcing recruiting using an (RPO) organization. Doug Battista worked with RPO FutureStep in building an entire team to support Nestlé’s ice cream division. While the process achieved the goal, Doug Battista discovered there were challenges to bringing an outside organization in for recruiting.

“No matter how good your RPO partner is, they don’t know your culture like you do,” Doug Battista said in the panel. He added that in order to successfully work with an RPO, an organization would need to get up to speed on the ins and outs of their own particular organization.

FutureStep is a worldwide recruiting firm that specializes in recruiting entire teams to fit an organization’s needs. FutureStep can also hire on a person-by-person basis. While working with FutureStep, Doug Battista learned the challenges of educating an outside recruiting firm on the social environment of a company—often involving things that were hard to put into words.

The conference centered around the impact of the end of the economic crisis on hiring, Doug Battista explains. According to Doug Battista, many sessions discussed the difficulties of recruiting talent in a business world that has changed since recruiters were last scrambling to find workers.

Doug Battista was impressed with the sessions at Setting the Stage, Getting Results, which included an overview of how recruiting firms could utilize social media to get good workers. Digital media has changed the field of staffing, Doug Battista emphasizes, with old methods of recruiting replaced by methods that deliberately attract workers that are connected and up-to-date with modern technology.

Other sessions centered on strategy and competency. As Doug Battista describes, human resource departments are challenged with not only attracting new talent but also ensuring that talent fits an organization’s needs. The competency session focused on the recruiting team itself and why HR teams must be fully staffed with those who have the skill set necessary to meet an organization’s needs, concludes Doug Battista.

Aviation Tips from John Stein | Current Options for Cabin Creature Comfort

In Professionals on May 22, 2012 at 7:29 pm

During his lengthy career in the aviation business, John Stein personally thinks that cabin comfort in private jets has reached new heights. According to John Stein, the comfort factor isn’t just for show. Whether you’re flying from his office in San Francisco or your own in New York or Miami, the more comfortable you are the less you will be tired or jet lagged – and when time is money, being rested can be worth millions.

John Stein has seen the obvious niceties including roomier seats with butter-soft leather as well as headroom so that even the tallest passengers can stand up and move about comfortably. Other fatigue-reducing improvements include air quality in the cabin, natural light, vibration and ambient noise. When you’ve got clients planning to fly extra long-range, adds John Stein, the comfort factor ramps up in importance.

Take air pressure as an example. According to John Stein, a commercial flight can reduce a passenger’s intake of oxygen by approximately 4 percent when flying at 8,000 feet. This causes fatigue — the longer the trip, the more tired the passenger. When you improve the differential in pressurization, passengers (and crew) find that the fatigue factor is greatly reduced. This goes directly to safety aspects as well, points out John Stein. A tired crew can make mistakes, which is why cabin pressure that can simulate close to sea level altitude is a feature that many of the more recent private aircraft strive for (and some actually deliver).

Commercial airliners filter a mix of fresh and re-circulated air, which is very dry. Not only does the dehydration cause passenger discomfort, it also encourages airborne illnesses. Some private aircraft for sale by John Stein offer features like humidifiers, bacteria filters and fresh air throughout the flight, and these all add up to a more comfortable and pleasant flight experience.