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|Articles - March 2012|
|Friday, March 02, 2012|
Page 2 of 6
Pacific Continental Bank
In 2009, the now 40-year-old bank actually experienced a small loss, so there was no match that year. But rather than accept an offer of a 50-cent match no matter the annual return, employees opted to be positive about the bank’s future.
“They said, ‘No, we want to be on the upside,’” says Hal Brown, CEO.
Pacific Continental has since rebounded, but Brown says the example typifies the commitment of the bank’s roughly 250 employees. Even more illustrative, he adds, is that 155 of those employees have been with Pacific Continental more than five years.
The bank doesn’t have massage tables for tellers or company beer nights; what it does have, according to Brown, is a culture of respect and appreciation for everyone. When someone asked him recently if he’d had to play his CEO card, Brown had to chuckle.
“I don’t think anybody plays the boss card here,” he says. “There is a mutual respect that just permeates the whole company.”
The employee spectrum at this educational technology company spans from Ph.D. scientists to laborers who pack cardboard boxes — and everything in between.
But according to company president David Vernier, such distinctions mean very little, setting the tone for what it’s like to work at Vernier.
“One of our strong suits is that nobody’s better than anybody else,” says Vernier, a former high school science teacher who founded the company in 1981.
At Vernier, that means that everyone works — and plays — together. On top of a slew of traditional benefits, the company, which develops data collection software and sensors for use in classrooms, hosts frequent parties, weekly volleyball, soccer and basketball games, and occasional movie days. Employees also get access to Vernier’s Sunriver condo for three days every year.
The company focuses plenty on sustainability initiatives, from its LEED-certified building to a smattering of fruit trees and blueberry bushes planted out back.
Vernier says creating such a work environment helps foster a workforce that’s healthy, happy and in it for the long haul.
“We don’t lose a lot of people,” he says.
Friday, April 04, 2014
BY ERIC FRUITS
The rapidly rising cost of higher education has left even the smartest researchers and the wonkiest of wonks wondering what’s happening and where’s all that money going. More and more, prospective students—and their families—are asking: Is college worth the cost?
Thursday, March 27, 2014
BY JESSICA RIDGWAY | OB WEB EDITOR
Watch this OB Original Video about three Oregon companies and how crowd-funding "kickstarted" their business ideas.
Tuesday, February 25, 2014
BY JESSICA RIDGWAY
Ron Green became president and CEO of Oregon Pacific Bank in August 2013.
Tuesday, February 25, 2014
BY BRANDON SAWYER
Sales of small businesses surged in 2013 according to the biggest Internet marketplace of such transactions, BizBuySell, increasing to 7,056 reported sales, a 24% increase over 2012, when they dropped 7%. Portland Metro sales tracked by the site grew 9% to 73, capping three years of solid growth. On top of that, Portland’s median sale price jumped 67% to $250K, versus just 13% to $180K nationally. Portland was one of just six metros tracked where the median sale price matched the median asking price, with sellers getting, on average, 92% of what they asked.
Tuesday, February 25, 2014
BY LINDA BAKER
An intellectual property attorney by day, 48-year-old Stoll Berne attorney Tim DeJong is a singer and guitarist by night.
Tuesday, April 01, 2014
BY APRIL STREETER | OB CONTRIBUTOR
Three years ago, PPS set out to begin to convert the 1930s-era boilers from diesel/bunker fuel to cleaner-burning natural gas. Oregon’s largest school district has realized impressive carbon dioxide emissions reductions, setting an example for public and private institutions.
Thursday, March 06, 2014
BY HANNAH WALLACE | OB BLOGGER
The founder of Pacific Foods talks about why his company has flown under the radar in Oregon, how saving a family-run chicken hatchery has helped his bottom line and why he thinks organic food is anything but elitist.
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