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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, September 30, 2015
Oregon Business magazine has named the seventh annual 100 Best Nonprofits to Work for in Oregon. The rankings were revealed Wednesday night during an awards dinner at the Sentinel Hotel in Portland.
Thursday, September 24, 2015
BY KIM MOORE | RESEARCH EDITOR
The traditional model of sports teams using paid media to get their message across is disappearing as teams look instead to social media to interact with fans.
Monday, September 28, 2015
BY BEN WATERHOUSE
How Portland's Garden Bar plans to become the Starbucks of salad.
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.
Monday, September 28, 2015
BY LINDA BAKER
Bill Levy of Pacific Ag talked to Oregon Business about new residue markets, the company’s growth strategy and why a biofuel plant is like a large cow.
Wednesday, August 19, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
One of the hottest new investment trends has proven quite lucrative for some companies.
Wednesday, August 26, 2015
BY KIM MOORE AND LINDA BAKER
Child care in Oregon is expensive and hard to find. We delved into the numbers and talked to a few executives and managers about day care costs, accessibility and work-life balance.
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