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|Articles - Nov/Dec 2012|
|Monday, November 05, 2012|
Page 1 of 4
BY LINDA BAKER
In 2010 Thomas Boyce, an acclaimed chef who worked at Spago in Beverly Hills for 13 years, decided to relocate to Portland, where he serves as chef at Bluehour in the Pearl District. Boyce, who has three young children, says he and his wife decided on Portland because of the city’s family-friendly lifestyle. “We thought of schools in Los Angeles and said, ‘It’s time for us to make a move.’” Portland’s lively and accessible restaurant scene was another attraction. Restaurants succeed in places that get national exposure, Boyce says, “and Portland is getting a lot of exposure.” Boyce says starting a new restaurant in Los Angeles costs at least $1.5 million. “In Portland I saw places where the space was $50,000 and the build out $50,000. That’s what excited me.”
Boyce is not alone in his enthusiasm for Portland restaurants. By almost any metric, the local dining scene is sizzling. New restaurants seem to open every month, and the city’s independent restaurants, from low end to high, are featured regularly on the pages of The New York Times and national food magazines such as Bon Appétit. Eighteen years after chefs such as Greg Higgins and Cory Schreiber helped pioneer a local farm-to-table cuisine, the industry is undergoing yet another wave of growth, characterized by relocation of top talent such as Boyce, a wave of second ventures by established local chefs and a shift to downtown as a culinary destination.
“In covering the national food scene, it’s gotten so I have to come to Portland four times a year just to keep up with what’s going on,” says Bon Appétit restaurant editor Andrew Knowlton. In the magazine’s September issue, Knowlton ran two stories about Portland dining venues: one about the restaurant Luce, the other a guide to ethnic dining.
In a city still recovering from the recession, the local dining boom raises questions about how many restaurants Portland can actually sustain, and just who are all those people tucking into caprese salad and so many kinds of pork belly. But given the national spotlight, there is a bigger question: How did the Rose City become the leader of a nationwide culinary renaissance? Many cities on the West Coast — and in many parts of the country — have the same bounty of beer, wine, meat and produce, and, in the case of Seattle, more direct access to seafood.
If Boyce’s story is any indication, the answers revolve around a number of economic factors, ranging from cheap real estate that makes it easy for young chefs to open their own restaurants, to a host of urban amenities such as solid public schools that help attract and retain top talent. Culinary tourism, public policies supporting dense, walkable neighborhoods and favorable regulations, such as cheap liquor licenses, are also helping fuel the industry’s growth.
Saturday, December 13, 2014
Seven tidbits of information from an agency partner and co-founder of Waggener Edstrom in Lake Oswego.
Saturday, December 13, 2014
Seven tidbits about the president and CEO of AKT Group.
Thursday, December 11, 2014
There’s a fascinating article in the December issue of the Harvard Business Review about a profound power shift taking place in business and society. It’s a long read, but the gist revolves around the tension between “old power” and “new power” as a driver of transformation. Here’s an excerpt:
The authors, Henry Timms and Jeremy Heimans, don’t necessarily favor one form of power over another but merely outline how power is transitioning, and how companies can take advantage of these changes to strengthen their positions in the marketplace.
Our Powerbook issue might be viewed as a case study in the new-power transition. This annual book of lists provides information on leading businesses, nonprofits and universities in the state. Most of the featured companies are entrenched power players now pursuing more flexible and less hierarchical approaches to doing business. Law firms, for example, are adopting new technologies and fee structures to make legal services more accessible and affordable.
This month we also take a look at a controversial new U.S. Securities and Exchange Commission rule requiring public companies to disclose the median pay of workers, as well as the ratio between CEO and median-worker pay.
Part of the 2010 Dodd-Frank financial reform law, the rule will compel public companies to be more open about employee compensation, with the assumption that greater transparency will improve corporate performance and, perhaps, help address one of the major challenges of our time: income inequality.
New power is not only about strategy and tactics, the Harvard Business Review authors say. “The ultimate questions are ethical. The big question is whether new power can genuinely serve the common good and confront society’s most intractable problems.”
That sounds like a call to arms. Or a New Year’s resolution. Old power or new, the goals are the same: to be a force for positive change in the world. Happy 2015!
Friday, October 24, 2014
How does your workplace stack up against competitors? How can you improve workplace practices to help recruit and retain employees? Find out by taking our 100 Best Companies to Work for in Oregon survey!
Tuesday, December 02, 2014
BY LINDA BAKER
A conversation with attorney Erich Merrill about the latest way to raise money from large groups of people.
Thursday, December 11, 2014
By MEGHAN NOLT
VIDEO: Revamping a Classic — an iconic eatery stays relevant in a changing marketplace.
Thursday, November 13, 2014
BY RYAN CARSON | OP-ED CONTRIBUTOR
How do we skill up our future technology workforce in a smart way to take advantage of these high-paying jobs? The answer shouldn’t focus only on helping people get a bachelor’s degree.
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