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|Articles - August 2010|
|Thursday, July 22, 2010|
BY SUSAN G. HAUSER // PHOTOS BY ADAM BACHER
Café Yumm!, complete with exclamation mark, was born in downtown Eugene in 1997, taking over the little café’s space. Now there are 10 locations in Oregon. The latest opened in early June at Portland State University’s new recreation center, and future plans call for taking the franchised, health-conscious “fast casual” restaurants to Seattle and eventually to California.
It all started in 1993 at Wild Rose Café & Deli, where Mary Ann was the cook. Mark was a managing broker for a real estate company while his wife, who’d traveled widely as an Army brat, created global cuisine for the café tucked in a basement corner of the Fifth Street Public Market.
“You had to be taken there to find it,” recalls Mark Beauchamp, Café Yumm!’s president and CEO. “There was no signage or anything.”
Not an auspicious beginning for a business that according to Inc. magazine is now the No. 1 fastest-growing food and beverage company in Oregon and No. 27 in the nation. For the past three years the company has appeared on the magazine’s annual list of the 5,000 fastest-growing private companies in America.
Faced with rising demand for just one hugely popular dish, the Beauchamps decided to focus on what they called the Yumm! Bowl, with its layers of ingredients, including Mary Ann’s special sauce, now dubbed Yumm! Sauce. Wild Rose Café & Deli was transformed into the first Café Yumm! in 1997, joined in 1999 by a second Eugene location and in 2002 by a third.
Between the openings of the second and third locations, Beauchamp joined his wife full-time in operating and developing the business. After the third location was up and running, they decided to take a serious look at franchising.
“We had been asked about that for many years,” Mark Beauchamp says. “But when you have one or two locations and you’re struggling just to make ends meet, you can’t think about how in the world you’re going to train somebody else to do what you do.”
The couple created a vision statement when they first launched Café Yumm! and they wanted to make sure they could hold to it. Most important was maintaining a triple bottom line, with equal emphasis on social, environmental and economic goals. They wondered if franchising would be the best way to make their business grow while furthering their values of promoting healthy living by delivering reasonably priced, nutritious and delicious food in a “green” location.
“When I learned more about franchising and the industry, I came to realize that was what we had to do,” Beauchamp says. In 2005 they created Beau Delicious! International as their franchising entity. The Beauchamps kept three Eugene restaurants as their own franchises and put one Eugene location under the ownership of Beau Delicious! Being owners and franchisees makes their business stronger, they believe. “I think it’s valuable for us to operate restaurants so we know it from the ground level,” he says.
Their initial goal of opening 50 locations in five years was thwarted by the recession, but with 10 locations (four in Eugene, two in Springfield, and one each in Corvallis, Bend, Beaverton and Portland) and a growth rate of 279% over the last four years, “I think that bodes well for us as the economy slowly comes back,” Beauchamp says.
Mary Ann Beauchamp, first and foremost a cook, recently cut back on her involvement in the business so she could return to the creativity of her own kitchen. But Café Yumm! remains a family operation. That little girl whose finicky eating inspired the creation of the Yumm! Sauce, 30-year-old Jessica Beauchamp, now runs the company’s production kitchen.
SUSAN G. HAUSER
Wednesday, August 19, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
One of the hottest new investment trends has proven quite lucrative for some companies.
Friday, July 10, 2015
BY JACOB PALMER
Most of the food Americans consume is trucked in from hundreds of miles away. Eric Wilson, co-founder and CEO of Gro-volution, wants to change that. So this past spring, the Air Force veteran and former greenhouse manager started work on an alternative farming system he claims is more efficient than conventional agriculture, and also shortens the distance between the consumer and the farm.
Thursday, July 30, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
Greenpeace activists suspended themselves from the St. John's Bridge in an attempt to prevent a ship from heading to the Arctic.
Friday, July 10, 2015
BY LINDA BAKER
Market of Choice is on a tear. In 2012 the 35-year-old Eugene-based grocery chain opened a central kitchen/distribution center in its hometown. The market opened a third Portland store in the Cedar Mill neighborhood this year; a Bend outpost broke ground in March. A fourth Portland location is slated for the inner southeast “LOCA” development, a mixed-use project featuring condos and retail. Revenues in 2014 were $175 million, a double-digit increase over 2013. CEO Rick Wright discusses growth, market trends and how he keeps new “foodie” grocery clerks happy.
Wednesday, July 15, 2015
Former Governor John Kitzhaber's resignation in February prompted some soul searching in this state about ethical behavior in industry and government.
Tuesday, August 18, 2015
BY JASON NORRIS | CFA
Earlier this month, the People’s Bank of China (PBoC) announced they were going to devalue their currency, the Renminbi. While the amount of the targeted change was to be roughly 2 percent, investors read a lot more into the move. The Renminbi had been gradually appreciating against the U.S. dollar (see chart) as to attempt to alleviate concerns of being labeled a currency manipulator.
Friday, July 17, 2015
Photographer Jason Kaplan takes a look at Murray's Pharmacy in Heppner. The family owned business is run by John and Ann Murray, who were featured in our July/August cover story: 10 Innovators in Rural Health Care.
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Yesterday, a divided National Labor Relations Board dropped another hammer on the employer community. In a long-awaited and much debated move, the Board jettisoned the decades old standard for determining when two independent businesses should be considered joint employers of an individual worker for collective bargaining purposes.
Transforming the culture of Oregon’s educational leadership.
The Board dismissed a petition related to efforts to unionize the Northwestern University football team.
Oregon Sick Leave is here, and changes to the federal white-collar worker regulations are on the way. This workshop will prepare you for both. We invite you to participate in an interactive discussion on how to start planning now for the future impact on your operations and finances.
Presented by OEN + CENTRL + YESpdx.
This Roundtable will cover numerous issues under the employer "shared responsibility" rules of the Affordable Care Act, including how to track the "full-time" status of variable-hour employees, temporary or seasonal employees, and employees who experience a change in status or a break in service. Additionally, we will provide a brief overview of Code sections 6055 and 6056, which require most mid-sized and large employers to submit their first information reports to the IRS in early 2016 regarding the health insurance coverage being offered to employees. We invite you to participate in an interactive discussion on how to prepare for the future impact of the shared responsibility rules on your operations and finances.