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|Archives - July 2009|
|Wednesday, June 24, 2009|
The 27-year-old restaurateur decided to open Bamboo Sushi in Portland in the same location as Masu East sushi restaurant, which he co-owned before buying out his partner. He’d keep prices the same despite switching to a menu swimming with certified, environmentally sustainable fish, a decidedly more expensive product.
To make a profit, he’d simply need a higher volume of customers.
Easier said than done in a county with 3,400 restaurants, many of which vie for the Bamboo Sushi market: professionals in their 30s and 40s with a taste for fine dining.
And that’s not to mention the ongoing recession, which has made meals out seem more dispensable, especially those involving pricey raw fish.
Lofgren’s strategy was simple. He’d hook customers on their first visit.
“We wanted to create loyalty and trust through certification and sustainability, not necessarily more customers,” he says. “The trick is getting them to come back again and recommend us to a friend.”
He reasoned that for some, sustainability would be a draw, but for the most part, customers would return based on the quality of the food and service, as they would with any restaurant.
Bamboo is the first sustainable sushi restaurant to be certified by the Marine Stewardship Council, but Tataki Sushi and Sake Bar in San Francisco operates under similar principles.
Despite a rising sea of awareness about food sourcing, other restaurateurs don’t seem to see success with sustainable sushi, presumably because the sushi industry profits by serving inexpensive fish, much of which is caught using destructive fishing and farming practices. Lofgren witnessed that reality as a partner in Masu East, an investment he made as an undergraduate at UC-Berkeley. Upon graduation, Lofgren moved to Portland to study environmental law at Lewis & Clark, but decided he could effect environmental change faster in the business world.
For most customers “sustainable sushi” means little. Through table tents, menus, a website and servers schooled in the eco-ethics of the fish industry, the restaurant invites patrons to learn about the term.
Much of the restaurant’s fish is certified by the Marine Stewardship Council as non-endangered species harvested by environmentally friendly methods. And Bamboo doesn’t serve seafood that appears on the “avoid” lists of the Monterey Bay Aquarium and Blue Ocean Institute.
“Every fish can be tracked to the boat where it came from,” says the restaurant’s executive chef, Brandon Hill.
Getting that caliber of fish to Portland was one of the greatest challenges in opening Bamboo. Hill and Lofgren forged a relationship with Northwest seafood vendor Ocean Beauty Seafoods, which agreed to import sustainably certified fish in exchange for bulk ordering.
By purchasing nitrogen-frozen fish in quantity, the restaurant saves on high freight costs, a practice that shrinks its carbon footprint, Lofgren says.
Bamboo Sushi opened last fall amid an economic downturn that continues to push many Portland restaurants out of business. While Lofgren won’t disclose revenue figures, he says the restaurant has had successively more patrons each month.
Lofgren hopes the numbers become a step toward his ultimate goal: operating a sustainable business long-term. He recently visited Chez Panisse in Berkeley, the kind of 38-year-old, ecologically sound restaurant that inspires young restaurateurs to wax philosophical.
“They’re still doing something interesting and relevant,” he says. “The idea is not necessarily growth, but innovation and evolution.”
Friday, May 22, 2015
BY KIM MOORE
As momentum grows at the state level to introduce far-reaching environmental regulations, such as carbon pricing and the Clean Fuels Program, Oregon employers continue to go the extra mile to create green workplaces for their employees.
Friday, May 22, 2015
BY JOE CORTRIGHT
How conservation stimulates the local economy.
Thursday, June 11, 2015
In 2014, total revenue for camping and day use in Oregon State Parks was a little more than $17 million. That figure may even higher this year "because we've had exceptionally nice weather," Hughes says.
Friday, May 22, 2015
BY ROBERT MULLIN
Latest development in Nestlé plant saga sparks debate about the value of water.
Tuesday, June 23, 2015
Oregon’s new marijuana law is expected to lead to a bevy of new business opportunities for the state. And not just for growers. Law firms, HR consultants, energy efficiency companies and many others are expected to benefit from the decriminalization of pot, according to panelists at an Oregon Business breakfast meeting on Tuesday.
Wednesday, May 27, 2015
PHOTOS BY JASON E. KAPLAN
Oregon Business celebrated the 100 Best Green Workplaces with an awards luncheon yesterday at the Nines Hotel in downtown Portland.
Wednesday, June 10, 2015
Jeff Lang and his wife Rae used to dole out campaign checks like candy. “We were like alcoholics,” Lang says. ”We couldn’t just give a little.”
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Tonkon Torp helps seed sustainability at Gunderson.
Oregon-based Environments helps companies create inspired workspaces. “Simply put, we help companies future-proof their workspaces,” says Chris Corrado, president. Since 1988,Environments has witnessed firsthand the changing landscape of business. Native Portlander and Environments founder Corrado says, “We help our clients navigate the complex realities of the workplace today and plan for their future in a very mindful, strategic way. We think of ourselves as their partners in the process.”
One hundred years ago, the Willamette River might easily have been mistaken for a sewer. Unchecked industrial activity and decades of pollution made it unrecognizable compared to the clean river that now flows north for 187 miles from Eugene through the center of Portland.
Bend energy leader brings passion for efficiency and renewable energy to the nonprofit.
Event in Forest Grove marks recognition of Global Food Safety Initiative Certification.
Colette Young to lead staff at Southwest Portland branch.