Coronavirus causes shift in Veeva's meeting plans | Tim Talk | Tim Hunt | DanvilleSanRamon.com |

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About this blog: I am a native of Alameda County, grew up in Pleasanton and currently live in the house I grew up in that is more than 100 years old. I spent 39 years in the daily newspaper business and wrote a column for more than 25 years in add...  (More)

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Coronavirus causes shift in Veeva's meeting plans

Uploaded: Feb 11, 2020
The coronavirus in China changed plans dramatically for Pleasanton-based Veeva Systems.

The maker of cloud-computing software for the pharmaceutical and life sciences industries had planned for a meeting of its key people throughout Asia in Toyko this month. As the San Francisco Business Times reported, the face-to-face meeting with handshakes quickly shifted to a teleconference.

It was a wise call and, while nothing replaces face-to-face contact, given the risks of the spreading virus staying put and meeting virtually was the obvious call.

Veeva’s decision likely is being mirrored in many Bay Area business operating in China or doing business there. Airlines have been cancelling international flights from San Francisco International to China given that demand has plummeted given the danger of spreading the virus.



While in Dallas for the annual gathering of the ECO branch of Presbyterians, we had to partake of BBQ. The Hard 8 BBQ in Copello, one of the so-called mid-cities between Dallas and Fort Worth near DFW Airport, is the genuine item. It’s part of a family-owned, five-restaurant chain and it does an awesome business.

We were there around 7:15 p.m. on a Wednesday and the line was nearly out the door. It was a 30—plus minute wait before we got to the server, but it was worth it and included a chat with the Pit Boss, John. Their eight smokers go 24-7 with one batch cooking overnight that is wrapped in foil and moved to the warmers in the morning. They do 10,000 pounds (yes, that’s right, 10K) a week of brisket. There were 120 briskets in the smokers on Wednesday evening that range from 10 to 20 pounds each.

The BBQ uses about 200 pounds of their other offerings such as steaks, sausage, pork chops, chicken, shrimp and turkey each week.

You pay per pound ($15.95) for most meats and then select from the variety of sides. For dine-in customers, pinto beans are included. The patio, BBQ area and entrance, given the February weather (fell below freezing overnight), were enclosed in plastic walls for this season. They are removed when it warms up.

It was a wonderful BBQ experience and it will be on the list for a return visit if we’re ever in the area again. Incidentally, given the plastic walls, your clothing will let anyone know where you ate dinner.

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