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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, February 07, 2014
BY TOM COX | OB BLOGGER
President Obama's State of the Union address held lessons for all leaders.
Tuesday, February 25, 2014
BY BRANDON SAWYER
A conversation about the event-planning industry with sales directors from McMenamins and the Portland Art Museum.
Tuesday, February 25, 2014
BY PAIGE PARKER
A money management firm broadens its reach.
Thursday, February 13, 2014
BY JASON NORRIS | GUEST CONTRIBUTOR
Investor returns in January usually predict what the returns will be for the entire year. The Seahawks win may offset this calendar trend.
Wednesday, January 15, 2014
BY MIKE GREEN | OB BLOGGER
The problem with the issue of income inequality is that it’s typically an afterthought to a region’s economic planning, and not a core priority around which primary economic strategies revolve.
Thursday, January 23, 2014
BY JONATHAN FROCHTZWAJG
Vassar Byrd deconstructs retirement.
Tuesday, February 25, 2014
In this issue, we celebrate our 21st annual 100 Best Companies to Work For in Oregon project.
|The more they change, the more they stay the same|
|The 2014 List: The Top 33 Large Companies to Work, For in Oregon|
|The 2014 List: The Top 34 Medium Companies to Work, For in Oregon|
|The 2014 List: The Top 33 Small Companies to Work, For in Oregon|
|The future of money|
|Overtime pay to reach more workers|
|Google buys Green Throttle Games|
|Cancer to become No. 1 killer in U.S.|
|Bitcoin firm wins brief U.S. bankruptcy protection|
|Rival banana firms to merge|
|Blood test predicts Alzheimer's disease|
|Cerberus Capital to buy Safeway|
Living in the beautiful Pacific Northwest means enjoying our wonderful surroundings, while remaining aware of the multiple types of natural disaster threats that we face: winter storms, windstorms, floods, landslides, earthquakes, volcanoes and tsunamis.“
Oregon State University's hospitality degree program invests in next-generation leaders.
Allowing individuals to access their own healthcare options has created more difficulty instead of making things easier. There are so many examples that illustrate why agents are more important than ever in helping businesses and individuals determine the healthcare coverage that best fits their need.
Barran Liebman is pleased to welcome Tyler Volm and Damien Munsinger as Associate Attorneys. Both Tyler and Damien represent employers and management in employment law litigation, and provide advice on a full range of employment law matters.
The 2014 World Trademark Review 1000 (“WTR”) recently named Lane Powell as one of the top trademark law firms in Oregon and Washington, and Lane Powell attorneys Kenneth R. Davis II, Parna A. Mehrbani, Frances M. Jagla and Paul D. Swanson as top individuals in the practice.
Capital Pacific Bank, a Portland-based community bank serving businesses, professionals and nonprofit organizations, today announced that it has earned recognition as a Certified B Corporation by B Lab, a nonprofit organization dedicated to building a community of socially responsible businesses. The bank is one of six financial institutions across the country to achieve B Corp status.