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|Archives - September 2009|
|Thursday, August 20, 2009|
It’s a typical Saturday morning, and outside Pine State Biscuits in Portland the queue is 15 deep. Downtown at the Bijou Cafe, customers who do business over breakfast are eating with their families. Up on Mississippi Avenue, a cluster of customers in front of Gravy wait for up to an hour for a heaping plate of corned beef hash or a bowl of oatmeal brulée. As the restaurant industry continues to suffer, breakfast restaurants are flourishing, and in Portland their popularity seems limitless.
“There’s something about the demographics of this town that makes people really like to eat breakfast,” says Mark Greco, owner of Gravy. “It’s almost like a subculture. I’m barely hip enough to own Gravy because some of the people who come are so cool.”
His business has grown slowly but steadily the last few years. Pine State Biscuits has only been in business for two years, but ever since opening their doors, they’ve made a profit.
The key ingredient to the success of breakfast restaurants is affordability.
“Breakfast is more affordable to the restaurant in terms of food costs and to the customer in terms of the bill they get at the end,” says Joel Pomerantz, Oregon Restaurant Association representative. “In Portland the people that are putting these restaurants together are younger and they’re kind of hip. They’re the same kinds of people who in another context might be putting together specialty cocktails with local ingredients.”
The breakfast restaurant is an old-fashioned American tradition that’s thriving across the state. Pop into one of the Pig ‘N Pancake restaurants along the Coast or order eggs Benedict at the Victorian Cafe in Bend or French toast from the Morning Glory in Ashland to see that Oregonians are still taking the family out to breakfast.
Omer Orian, who is 25, and his 24-year-old brother, David, opened Off the Waffle in Eugene in Februrary and plan to open a 24-hour waffle cart on the University of Oregon campus this month.
“No recession is going to stop people from buying these waffles at three bucks apiece,” says Omer.
Wednesday, June 17, 2015
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.
Thursday, June 25, 2015
An international architecture firm known for its design of the National September 11 Memorial Museum Pavilion in New York unveiled its plan this week for a modern indoor/outdoor food market at the foot of the Morrison Bridge in downtown Portland.
Wednesday, July 01, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
There are more than 10 million former military members working in the United States.
Wednesday, May 27, 2015
PHOTOS BY JASON E. KAPLAN
Like all good journalists, OB editorial staff typically eschew freebies. But health care costs being what they are, digital news editor Jacob Palmer couldn't resist ZoomCare's offer of a three-in-one (cleaning, exam, whitening) dental office visit, guaranteed to take no more than 57 minutes.
Friday, May 22, 2015
BY AMY MILSHTEIN
Floor plans embrace the great wide open.
Monday, June 22, 2015
The Clean Fuels/gas tax trade off will go down in history as another disjointed, on-again off-again approach to city and state lawmaking.
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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.
3 Degrees Event Celebrates 5th Year Bringing Nonprofit and Business Professionals Together to Benefit 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.