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Jamie E. Taerbaum is a man for all seasons; he cools down thesummer and warms up the winter. It's easy to understand whypeople return to him time and again. Of course, it could be thefood. Taerbaum operates ICEBOX/SOUPBOX, a specialty restaurant inChicago that changes its menu along with the weather.

When the late spring heat envelops the city, customers line upfor ICEBOX's Icyfruit, an Italian-ice-like treat made fromfruit juice, sugar, water and chunks of fruit. Available in sixserving sizes and 20 flavors, including cantaloupe, coconut, lemonand strawberry, Icyfruit is a refreshing way to pass a hot summerafternoon.

Once autumn settles in with chilly temperatures, SOUPBOX servesup--what else?--soup. Of the 70 healthy and hearty soups offered, adozen are featured daily. Popular soup selections, which also comein six serving sizes, include broccoli cheese, chicken noodle,seafood gumbo and tomato florentine. Diners like to sop up the lastspoonfuls with the hunk of fresh bread that accompanies eachorder.

As one seasonal business ends and the other begins, Taerbaumcloses up shop for a few days and spends time renovating the shop.He repaints the walls and hangs different pictures to reflect thechanging scenery outside. According to the 30-year-oldentrepreneur, the quick fixes and overall transformation of thestore "re-energize both the staff and the customers."

Taerbaum's business management education from the Universityof Illinois in Chicago certainly seems to be serving him well.Since he launched his niche restaurant in 1995, annual sales havegrown to exceed $350,000. Now he's ready to taste the potentialof expansion: Taerbaum recently formed JETBOX Inc. to facilitate afranchise program. Franchisees can opt to run a seasonalICEBOX/SOUPBOX location that changes with the season, likeTaerbaum's, or they can operate as ICEBOX or SOUPBOXyear-round. Start-up costs range from $69,500 to $174,500.

"I like being in charge of my own destiny," notesTaerbaum. Chicagoans sure seem to like it, too.

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