|| Print ||
|Articles - July/August 2012|
|Monday, July 09, 2012|
Page 4 of 4
The investment produced quick results: The Pearl District location broke even in three months, the couple says. Poppe pressed Camden to open more locations; Camden admits he’s prone to moving on to new, unrelated projects.
“One of us is the creative idea factory and one of us is the reality check,” says Poppe, who speaks quietly and calls herself a “hard-core introvert.”
“I’m the food systems setup guy,” Camden says. “I come up with ideas and try to bring them to life.”
Even with new Little Big Burgers in development, Camden says he couldn’t resist launching a new project. In May he and Poppe opened Boxer Sushi, a restaurant on SE Hawthorne Boulevard manned by a former Yakuza chef, to tepid reviews. Just as Poppe tempers the idea machine, helping manage and execute details, she may have also been instrumental in subtly helping shift Camden to become more of a behind-the-scenes restaurant owner.
“Personal identities are attached to people, and people are human and make human mistakes,” she says. “If they hear the one littlest bit of gossip and it’s spun out of proportion, and somebody is cast in a bad light, that could take the whole business down.”
Even so, she says it’s been frustrating being the less-identified business partner, especially in the press. “Everybody wants to be recognized and appreciated,” she says.
The couple says they’re planning to be behind-the-scenes owners on another project: Camden’s Catsup, which is currently served only in Little Big Burgers. As the next phase of an ambitious 10-year plan, the duo plans to supply Northwest stores and restaurants with Camden’s Catsup. “I want a NASCAR running around the Daytona 500 with ‘Camden’s’ on it,” he explains, a scenario in which the ketchup would rival Heinz and Hunt’s.
As evidence of his commitment to the condiment, Camden has tattoos of an onion, tomato, some honey and a whisk on his arm. (The rest of the ingredients are pending an appointment with some ink.)
Right now 30,000 bottles of the ketchup are sitting in the warehouse of a California tomato-processing plant, where the recipe was executed on a large scale, as the couple sets up distribution channels.
In a more realized future, Camden and Poppe say they plan to sell the Little Big Burger concept in about five years, after they’ve established a record of consistent profits. While they’ve tinkered with the possibility of expanding outside Oregon, they now plan to keep all restaurants in state.
“Every restaurateur wants to have a shot doing something like that,” Kurt Huffman says. “You put all the things you know about business into a package, grow it and see if you can’t sell it.”
In the meantime, as Camden talks about opening a Chinese restaurant, the ultimate success of Little Big Burger may hinge on the execution of the smart, existing model. Even the idea man understands that reality.
“Hey,” says Camden to an employee who’s sweeping the floor at the Division Street Little Big Burger. “We have a vacuum and it works great. Use it.”
Wednesday, October 21, 2015
BY JASON NORRIS | CFA
Volatility reigned supreme over the summer. The old Wall Street adage of, “Sell in May and go away,” was prophetic in 2015.
Wednesday, October 28, 2015
BY JACOB PALMER
Live, work, play with the president of Gramor Development.
Wednesday, September 30, 2015
BY KIM MOORE
Striving for social equity is the mission of many nonprofits, and this year’s 100 Best Nonprofits to Work For in Oregon survey shows employees are most satisfied with their organizations’ fair treatment of differing racial, gender, disability, age and economic groups. But as a national discourse about racial discrimination and equity for low-income groups takes center stage, data show Oregon’s 100 Best Nonprofits to Work For still need to make progress on addressing these issues within their own organizations.
Monday, September 28, 2015
BY GARY FISH
Over the years, many mentors have taught me lessons that have helped shape the way I view the world of work and our business.
Friday, October 30, 2015
BY CHRIS NOBLE | ART DIRECTOR
Wednesday, October 28, 2015
BY AMY MILSHTEIN
Corporate food service reaches out to foodies.
Wednesday, September 30, 2015
BY LINDA BAKER | EDITOR
The media coverage about Pope Francis must have put me in a Biblical frame of mind. Because after touring the latest phase of the South Waterfront development, a mind boggling 1.5 million square feet of office and retail space that will spring up north of the aerial tram over the next few years, I couldn’t stop thinking about the massive project as a modern day creation story.
|The Love Boat|
|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|
|Nestle comes clean about benefitting from slave labor|
|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.