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|Archives - September 2009|
|Thursday, August 20, 2009|
James Louie, the dapper, soft-spoken, wisecracking president of Huber’s, is fond of pointing out that two of the most commonly repeated proverbs instructing people on how to succeed in business contradict one another.
The first saying, “Nothing ventured, nothing gained,” is a beloved favorite for speculators and entrepreneurs. Louie prefers the second parable: “Don’t kill the goose that laid the golden egg.”
Louie’s golden goose is his family’s venerable restaurant and bar. Ask him what has changed here over the past 100 years, and he ponders the question as a melancholic clarinet melody mixes with the murmur of the late-afternoon bar crowd. Eventually he points out a booth built out to fit larger parties, a portion of a wall taken down to highlight some gorgeous woodwork and the missing counter where his great uncle used to carve turkey in the 1920s, moved back into an expanded kitchen hidden from view. That’s about it. Ask him what he’d like to see change over the next 100 years and his answer comes more quickly: nothing.
Huber’s survived Prohibition by serving speakeasy Manhattans in coffee cups to a nucleus of regulars that included Portland’s chief of police. The place has outlasted the Great Depression, two World Wars and several bouts with double-digit unemployment. Amid all of the booms and busts, very little has changed at Huber’s. And the 63-year-old Louie intends to keep it that way. There is no arugula on his menu. The man does not tweet.
“Sometimes the best game plan is to stick with what you know,” he says.
This is not to say that Louie is lazy. He has been working long hours and late nights for decades, always immaculately dressed. For a long stretch he used to wear a suit for the first half of the day and then change into a tuxedo for his shift concocting Spanish Coffees, for which he would light the match with one hand and ignite the perfect rope of fire with the flair of an illusionist.
James and his brother, David, 57, who serves as vice president, manage a staff of 50 people between the restaurant and the catering business. Their family’s connection to Huber’s dates back to great-uncle Jim Louie, who snuck into Portland in 1881 as a stowaway aboard a windjammer from Canton, found work at the tavern and gradually gained enough respect and capital to become part owner. The Louie family gained full ownership of the business in 1952.
Rather than remake the business to emphasize their Chinese-American heritage, the Louies have embraced the traditions that came with the place, and built on them. They’re happy to show off the 100-year-old ship’s clock above the bar, the pewter wine bucket at the end of the bar, the stylish spittoon now serving as a tip jar, the stained-glass ceilings overhead. The Manhattan in a coffee cup evolved into a Spanish coffee after James saw a bar in Milwaukie doing a thriving business lighting drinks on fire.
Great-uncle Louie’s traditional duty of nourishing regulars with turkey sandwiches morphed into a vow to serve Thanksgiving turkey dinners 365 days a year. Years of greeting customers by name while seating them led to an email newsletter list of 2,000 names, although James still prefers to greet customers the old-fashioned way, formally and in person. He estimates he can name at least 1,000 customers on sight.
Other Oregon restaurateurs such as Bill McCormick of McCormick & Schmick’s and Guss Dussin of the Old Spaghetti Factory have built multimillion-dollar empires from Manhattan to LA. Many others have attempted similar expansions and lost everything. The Louies resisted the urge to move into Happy Valley (nothing ventured, nothing lost), and they owe no money beyond their monthly lease payments. Revenues are holding steady at about $2 million per year. The last time they borrowed money to expand the restaurant, they were able to pay back a $500,000 loan within five years.
The next trick will be figuring how to keep the business in the family. James Louie’s sons have expressed no interest in taking over. But his 2½-year old granddaughter, Brianna, is “fascinated with everything,” he says. She’s also reaching that age where parables about golden eggs start to make sense.
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.
Wednesday, June 03, 2015
As part of our green workplaces story, Oregon Business checked out a community service project undertaken by Portland Youth Builders, a nonprofit alternative high school. In partnership with Whole Foods, PYB built garden boxes for a Home Forward housing site. Home Forward is a government agency that provides housing for low income residents and people with disabilities.
Friday, May 22, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
The recent tragedy in Philadelphia has called attention to Amtrak and the nation's woefully underfunded rail service. Here are six facts about the Amtrak Cascades corridor between Eugene and Vancouver B.C.
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.
Friday, May 22, 2015
BY LINDA BAKER | PHOTOS BY JASON E. KAPLAN
As the recession recedes and tourism grows, Central Oregon resorts redefine themselves for a new generation.
Friday, May 22, 2015
BY EMILY LIEDEL
Inside the topsy-turvy world of corporate sustainability rankings.
Thursday, May 28, 2015
BY LINDA BAKER | EDITOR
Reinventing capitalism. Office dumpster divers. Handprints versus carbon footprints.
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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.