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|Articles - July/August 2012|
|Monday, July 09, 2012|
Page 1 of 4
BY LUCY BURNINGHAM
Inside any Little Big Burger restaurant, linear murals in red, yellow and white splash across the walls as hip-hop music pounds with a bumping beat. The colors should look familiar; they’ve been co-opted by almost every fast-food chain for precisely the same reasons they’ve been chosen here. The hues make humans act rashly, impulsively and hungrily.
Go ahead, order. The menus at each of the four locations have just six items. The fries ($2.75) are spritzed with diluted truffle oil, and the burger ($3.25) comes with a beef patty that is thick but shrunken in diameter (the inspiration for the restaurant’s name). Top the burger with one of three Oregon-made cheeses, but don’t count on many more permutations. If you have a hankering for a salad or milkshake, for example, you’re in the wrong place.
Four to five employees work at any Little Big Burger at any given time. Minimal prep work for the limited menu means employees arrive just two hours before opening and leave one hour after closing.
Their efficiency has been carefully crafted. At the flagship Little Big Burger in Portland’s Pearl District, employees once formed burger patties by hand. But the extra time wasn’t worth the inconsistent patty sizes; now the burgers are preformed by SP Provisions, of Portland, the restaurant’s supplier of Cascade Natural Beef.
Every food item is served in a brown paper bag, which makes you feel like you should take your food to go. Should you? Owners Micah Camden and Katie Poppe hope so. Or at least they want you to eat quickly and leave.
That’s because Little Big Burger’s owners, business partners who are engaged to marry in August, unabashedly admit they’re selling fast food, a strangely shocking admission in Portland’s restaurant community.
In a town where organics, local-food sourcing, farm dinners, nose-to-tail butchering and chef/owners drive the popularity of many restaurants, those establishments frequently struggle to garner reliable profits. Not Little Big Burger.
Without a doubt, Camden, 33, and Poppe, 32, have inspired industry envy. “I feel like Charlie in Willy Wonka and the Chocolate Factory,” Camden says. “I’ve got the golden ticket. I’m just waving it around.”
While a glut of burger joints have popped up in Oregon in the past few years, only Little Big Burger was founded by Camden, a provocative personality who made a name for himself by opening four small-footprint restaurants in North Portland within just three years. While Poppe is the quieter, lesser-known partner, she’s proven invaluable for execution and follow-through.
Still, to most people, these are Camden’s joints.
“The kid really thought through everything in a tactical way and called Portland’s bluff,” says Kurt Huffman, owner of ChefStable Group, a Portland investment firm that develops and funds local restaurants. “It’s super smart in a way most Portland restaurateurs would have been ashamed to do.”
For example, the Little Big Burger model doesn’t go to the lengths of Foster Burger, a ChefStable restaurant, which serves hand-cut fries, as well as house-made pickles and brioche buns. “We have all these high and mighty elitist ideas about what Portlanders want, but at the end of the day, people just want a good burger that tastes like the burger they want,” Huffman says. “In the food industry, we tend to get caught up in our own ambitions instead of making food the way people want it to be made.”
It’s not that Camden and Poppe have entirely eschewed the Portland ethos. “What we do has Portland flair,” says Camden, who speaks in rapid-fire sentences that make him seem as brash as he is captivating. “You have to use great ingredients in this town.” For example, Little Big Burger serves locally made buns that do not contain corn syrup; fries made from Yukon Gold potatoes; and ketchup from Camden’s own recipe. Everything is served in compostable goods.
Saturday, October 24, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
What's it like working with your sister and how do you compete in Portland's crowded artisan ice cream space?
Tuesday, November 17, 2015
BY LINDA BAKER
The past month has been marked by upheaval in the health insurance markets. I also check in on clients of the Export-Import bank, a federal credit agency that subsidizes, and insures, foreign exports.
Wednesday, October 28, 2015
BY LINDA BAKER
Vigor’s values don’t stop at truth. Walk into a company office, conference room or on any shipyard site and you’ll most likely see a poster inscribed with the words “Truth. Responsibility. Evolution. Love.” Otherwise known as TREL, Vigor’s culture code and the prominence it is accorded can be a bit surprising to the unsuspecting shipyard visitor.
Tuesday, October 06, 2015
BY CHRIS NOBLE
As we worked on the October cover, it became evident that Nick Symmonds is a hard man to catch — even when he’s not hotfooting it around a track.
Tuesday, November 03, 2015
Two trends dominate the manufacturing sector: onshoring and the rise of small-scale production manufacturing, known as the "maker economy."
Wednesday, October 14, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
Thursday, November 12, 2015
BY LINDA BAKER
I walked off the Vigor Industrial shipyard that day with a clear cover line in mind: the Love Boat.
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|The Food Pod Grows Up|
|The High Road|
|Tinker, Tailor, Portland Maker|
|The Shift to Community Health Care|
|The Harder They Fall|
|Another chapter to the Bezos/Musk space race story|
|Thanksgiving travel: Fuel costs low, terrorism anxiety high|
|Costco chicken salad linked to E. coli case in Washington|
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|Enormous drugmaker emerges from Pfizer, Allergan deal|
|Startups joining lobbying game|
|Merchants complain as Square goes public|
Economic diversity has proven a smart strategy for the Port of Hood River. How can other Oregon communities replicate the model?
Phone, Internet needs of small community school districts earn attention of top-five telecom provider.
Farmland LP grows its vision for organic farming in Oregon.
The Salem Convention Center has capped its tenth anniversary year by earning the prestigious “Best of the Best 2015” award from NW Meetings & Events magazine. Selected as the Best Convention/Conference Venue in Oregon by meeting and event planners from Alaska, British Columbia, Idaho, Oregon and Washington, the Salem Convention Center ranked above the Oregon Convention Center and the Portland Art Museum.
The Oregon Cooperative Hall of Fame honors individuals for their outstanding contributions to the successful building and operation of Oregon agricultural cooperatives.
Health insurer reports $10.2 million in net income after taxes through the first nine months of 2015.