Focus 2013
STILL GOING STRONG Celebrating Mid-Valley Businesses That Have Stood the Test of Time FOCUS / STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
For Family-Owned Businesses, It’s About Community 02
Oregon Freeze Dry: Deciding to refocus on the basics
03
Allann Bros: Still fiercely independent after 40 years
Family businesses take care of their employees.They don’t want a revolving door when it comes to hiring staff. Employees become part of the extended family. One result: Employees can become more vested in the company’s success and work that much harder for their employers.
07
Burcham’s Metals: Expanding its global reach, staying true to its core values
One implication of that, Noxel said, is that family higher than nonfamily businesses – in part because businesses tend to be more frugal: After all, that’s the family businesses tend to stumble when it comes time family’s money in play when it comes time to make to pass the business along to the next generation. buying decisions. Statistically, he said, 30 percent of family businesses The focus on the long term also tends to mean that make the transition to the second generation. About 12 family businesses make decisions differently than a percent transition to the third generation and fewer than publicly owned company that knows another CEO might 5 percent transition to the fourth generation. be coming along in five years or so. However, family-owned businesses, especially in
08
Cirello’s: A passion for local food and community
By Maria L. Kirkpatrick
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any of the longest-lasting businesses in the mid-valley happen to be family-owned.
That’s no coincidence, said Sherri Noxel, director of the Austin Family Business Program at Oregon State University. Noxel said the dynamics of a family business can help lead the way to long-term success.
“The concept of legacy is powerful and the service to the community is important because that’s where their kids are.” Sherri Noxel,
Culture is another reason for their success. Family-owned businesses tend to try harder because their name is on the business. They also place more importance on customers, who also tend to be neighbors, classmates and community.
“There was a story to start that Director of the business,” Noxel said. “That founder Austin Family Business Program had a family and those kids grew up at Oregon State University knowing that story and being part of that community. It’s a stronger part of the Family-owned businesses in the United States identity of the family and passing on those values and a comprise 80 percent to 90 percent of all business. stewardship. It’s about, ‘how can I pass the business on However, Donald Neubaum, a College of Business to the next generation?’ It’s a much longer-term view, associate dean for research, noted that the survival not just quarter to quarter.” rates of family businesses aren’t necessarily that much
In family businesses, Noxel said, “The concept of the mid-valley, tend to dominate the market in terms legacy is powerful and the service to the community is of longevity and visibility as they participate in their communities. important because that’s where their kids are.”
Surviving Change By Maria L. Kirkpatrick
to service and product. For example, Neubaum said, Robnett’s Hardware in Corvallis offers personalized usinesses that endure for the long run have been service and a different product line than the big-box able to anticipate and adapt to a constantly stores in the area. changing environment, say experts at the Oregon Buying in smaller lots from friendly, local owners State University College of Business. attracts a certain segment of people, Neubaum said. It’s And change – regardless of whether it comes from possible to take in a screw or bolt, get personal direction new competitors or new technology or any other source to the same product on the shelf and to buy just one – is constant. item, instead of a small bag of the necessary piece with As the way consumers make purchases change, half a dozen extras. businesses also must change. Elsewhere in the marketplace, restaurants need to
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For example: Books, music and video games easily are follow the same recipe for success and longevity – but purchased online, leading to the demise of bookstores often face additional challenges as well. across the nation. Neubaum said a successful restaurant has superior Those bookstores that remain have great locations, service or good value for the money. loyal customers, solid reputations and offer in-store “You have to offer a unique experience,” he said. shopping experiences. A bookstore, for example, might “Reputation and location can be key. There is nothing you offer a series of poetry or book readings in an attempt to can do that can’t be copied. Quality, service and reputation lure customers into the store. differentiate one place from another. Restaurants in south Donald Neubaum, a College of Business associate dean Corvallis have to overcome location and so must look for for research, said it’s amazing that Corvallis, a relatively ways to stand out.” small market, still has big downtown bookstores. FireWorks Restaurant and Bar, for example, is But their survival is a case in point: Those stores provide celebrating its 10th anniversary. It has proven live music, what customers want, whether it be in-store events, a wide open-mic and superior service will draw customers, Neubaum said of the south Corvallis restaurant. selection of new and used books or online shopping. With retail it’s hard to differentiate why one business makes it and another doesn’t but it still comes down Maria L. Kirkpatrick is a freelance writer in Corvallis.
It’s hard to run a business It’s even harder to run a business that endures and prospers for five years, 10 years, 25, 50, even longer. The mid-valley is blessed to have a number of businesses that have stood the test of time – and in today’s Focus edition, “Still Going Strong,” we’ll tell just a handful of their stories. We’ll focus on the secrets that have allowed these businesses to prosper over the long run – and, of course, as it turns out, their success doesn’t hinge on any secret formula, just continuous attention to the basics: Keep focused on your customers. Be ready to change as market conditions change. Do right by your employees. And work really hard. This section is meant to celebrate these businesses. If we had more space, we could have certainly told many more stories, but you can be sure this is a theme to which we’ll return in the future. In the meantime, we offer you these snapshots of businesses that still are deeply involved in the hard but joyous work of serving their customers in the best way they know how. These businesses are indeed still going strong. May you take away something from their stories that will help you build something that will endure.
Mike McInally, editor, Mid-Valley Newspapers
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FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
Oregon Freeze Dry: it’s Time to Refocus on the Basics “We’ve always had Mountain House,� Merryman said. “But we’ve always taken care of others’ products first. Now we are going to take care of ourselves first.�
By Maria L. Kirkpatrick
J
im Merryman needed a job 39 years ago to help pay for college, so he went to work scrubbing floors and cleaning gutters at Oregon Freeze Dry in Albany.
Mountain House has long been on the shelves for backpackers, hikers, campers and other outdoor enthusiasts. However, the product line never has been pushed, locally or otherwise. Merryman said it is time for Mountain House to become a wellknown product and better known where it’s made.
Oregon Freeze Dry still is in business and Merryman now is president and chief operating officer and part owner at the company. When a business treats its employees well, employees become an integral part of the company and everybody works together toward success. As Oregon Freeze Dry celebrates its 50th anniversary this year, that’s one of the lessons that has helped the company survive and thrive. Oregon Freeze Dry has been in the business of freeze-drying since 1963 when it began drying sliced strawberries for Post cereal. At that time, the project was a bust, through no fault of the company’s. Thirty years later, consumer desires changed and the company could not freeze-dry the fruit fast enough. A similar scenario played out with iced coffee. The drink didn’t sell then but is in demand today. Since its start, Oregon Freeze Dry has lent
Douglas Dorfner places frozen eggs onto a conveyor belt while Theo Warren prepares helps him in preparing a product for the military. (Mark Ylen/Democrat-Herald)
its technology to food preservation, packaging materials, manufactured products, electric vehicle testing and pharmaceuticals. Finding new applications for the company’s process is what keeps the business moving forward. Merryman stepped into big shoes with the passing of company president Herbert Aschkenasy a year ago. At that time, the company paused to take a look at where it was going. Division heads decided the company should focus back on the basics. One
result of that review: The company will push forward with its original line of freeze-dried foods, marketed under the brand Mountain House. The electric car business is an investment and freeze-drying product for other companies will become secondary. While putting together this new vision and mission, the company engaged its employees in the discussion and kept them informed of changes. Keeping everyone up to date on the business and what lies ahead always
has been important. Aschkenasy knew that a company is only as strong as its employees, and employee support is key to success. It’s a lesson that hasn’t been lost on Merryman. “(Employees) have to buy into it,� Merryman said of a company’s vision. “You need a team of people with a willingness and passion to move the company forward.� Under Merryman’s direction, the company’s new strategy will focus on the food business and brand.
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“We want everyone in the state to know our brand,� Merryman said. “We are switching from selling to marketing and from reactive to proactive.� Looking forward is important but being ready to grab new opportunities when they arrive also is imperative. Merryman said he keeps in touch at all levels and still visits the floor he once scrubbed to talk to those people doing his old job. Oregon Freeze Dry is involved in its community, donating money to educational and research programs, and Merryman said hiring locally is important. It helps the company be strong as a corporation and identify with and recognize the individuals within.
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A Lessons for Longevity Oregon Freeze Dry’s keys to building a long-lasting business: • Start with a product or group of products that the consumer is willing to buy time after time. • Have a vision and strategic plan. “How are you going to achieve this and where do you see the company going,â€? said Oregon Freeze Dry President Jim Merryman. • Engage your employees in the vision. “Without them you have nothing,â€? Merryman said. “As a leader of the company, you are not going to sit there and make every single thing. You need a team of people and they have to understand and buy into your vision.â€?
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ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
3
Allann Bros: After 40 Years, Still Emphasizing Local Connections them get through school,� she said.
By Steve Lathrop
A
llann Bros isn’t planning a lot of hoopla to mark the occasion, but don’t be misled: Company officials still believe that the company’s 40th anniversary, which it officially marked in December, is a big deal.
One of those, Thomas Zecchini, agreed that his job has provides a chance to work and go to school. “They work with my schedule and it’s a really good place to be,� he said.
Stephanie Black, executive vice president, watched on Election Day as crowds gathered at its Beanery coffee shop in Albany. The company was giving out free cups of coffee all morning long. Black said the company hadn’t planned a lot of big events, but the Election Day giveaway was the company’s way of “sharing the celebration.� Black said some people had lined up as early as 6 a.m. in Albany anticipating the free cup. The offer was good at all nine Beanery locations. “We specifically chose (Election Day) because we thought it would be a good thing for people to vote and then get a cup of coffee,� she said.
New ways to serve customers are always being considered, Black said. She pointed to concentrated coffees Allann Bros Executive Vice President Stephanie Black, center, with employees Heather Java Trio and Java Juice Richter, left, and Thomas Zecchini at the Albany Beanery. (David Patton/Democrat-Herald) as new additions to the line. Allann is working the 1970s shortly after retail locations and also company. Along with on chocolates and a owner Allan Stuart opened has a wholesale distributor Black, Liz Hering and syrup line to be bottled in the business in Ashland. and trucks delivering six Marty Vaughn are also Albany. days a week throughout 30-plus year employees. Stuart, now 65, got the In fact, just about Many Allann employees idea after spending time in Oregon and Washington. everything is done on site. have worked for the Europe. Upon returning to The brews are also shipped across the country. company for more than 20 “All our beans we roast the United States, he felt years. on site,� said Black. “We the European Arabica roast Black said Allann pride ourselves in that.� was superior and wanted Bros has created a loyal “Our original roaster to bring it stateside.
Black, who’s been with the company for 30 years, said considering the longstanding connection with the mid-valley, the celebration is fitting. Allann Bros began operating in Corvallis in
The company also partners with local businesses. It has a presence at both Oregon State University and the University of Oregon and its coffee is served at the Rose Garden in Portland during Trail Blazer games.
Frying the beans in his own frying pan, he experimented with different roasts.
following. It added bakery items soon after opening and its menu has grown to include much more than coffee.
“We cater our bakery “People tried it and were and food items to all our back knocking on his door stores,� Black said. for more,� Black said. Many employees From that humble start, are long term with the Allann has grown to nine
retired but still comes back if we need him,� Black Steve Lathrop covers said. The Allann community has about 200 employees total. Many of those are students working part time. “We hire a lot of students. It really helps
business for the Albany Democrat-Herald. This story is adapted from a story that ran in November in the Democrat-Herald.
Lessons for Longevity Allann Bros’ keys to building a long-lasting business: • Keep it local, wherever possible. “All our beans we roast on site,â€? said Stephanie Black, the company’s executive vice president. “We pride ourselves in that.â€? • Keep working on new ways to serve customers. Black pointed to new product lines the company is working on, including concentrated coffees, chocolates and a new syrup line. • Value long-term employees. Many Allann employees have been with the company for more than 20 years. • But make the job interesting to part-timers as well: The company employs many college students among its 200 employees. • Seek out local partnerships: The company counts among its partners Oregon State University, the University of Oregon and the Portland Trailblazers.
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FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
Kellenberger Appliances: The Personal Touch Since 1918 By Emily Mentzer
By M
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usiness is booming again at Kellenberger Appliances as new homes are being built and others are being remodeled.
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“A lot of remodeling and custom homes are being built,� said Brian Messmer, co-owner of the store.
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“Land values are still decent, and there’s money moving in here. A majority of those moving in are not from here.� By keeping their prices competitive, Kellenberger is able to keep the money local. Often Kellenberger can beat price quotes on appliances from bigger stores in Portland and Salem, Messmer said. Messmer owns Kellenberger Appliances with his brother David, father Art and mother LaVonne.
From left, Brian, Theresa, Art, and LaVonne Messmer, Brandon Stevenson, William Kenyon and David Messmer stand with Malik Messmer, 9, (front). The Messmer family has owned Kellenberger Appliances since 1988. (Emily Mentzer/Lebanon Express)
he’s not in school. Stainless steel kitchen and energy-efficient appliances are big sellers, Brian Messmer said.
The family has owned the appliances shop since 1988, but the appliance shop has been in Lebanon since 1918, making it the third-oldest business in the city. The Messmers are the third owners of Kellenberger, and the family is not looking to get out of it anytime soon. Three generations of Messmers work in the shop, from Art, 74, to his grandson, who is 16 and delivers appliances when
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everyone like an aunt, uncle or grandfather.� Art Messmer was born and raised in Lebanon, and served on the school board for a number of years.
“We’re not into being a great giant,� Brian said. “We’re not going to lose the personal touch. We’ve survived when others haven’t.�
The business’ secret to longevity?
The appliance industry has been down by double “I’ve lived here 74 digits for a couple of years,� Art said. “I know so years, but Kellenberger has many people in this town, managed to continue its and if I tell somebody something, they can take it slow growth, he said. to the bank.� The appliance store is poised to add more When he bought the employees when a new onbusiness, he and LaVonne site warehouse — using local ran it together. She did contractors — is complete. the books and he did
“Everybody who walks through that door is treated like we’ve known them for 15 years,� Brian said. “Dad instilled in all of us to treat
Brian Messmer joined the company and it has The Messmers support slowly but steadily grown the community that from one employee to nine. supports them.
“Utility prices keep going up, and people do whatever they can to cut their monthly bills,� he said. Many newer appliances can help save water, too, one bill that continues to climb in Lebanon.
everything else.
“We’re loyal to the town,� Brian said.
From 1941 through 2000, the Albany Timber Carnival was held almost every year in early July to celebrate Independence Day and to focus on the region’s timber industry. In 1941, what was called the Central Willamette Timber Carnival was managed by the Albany Chamber of Commerce. After a four-year hiatus because of World War II, the Albany Junior Chamber of Commerce (Jaycees) adopted the carnival as its principal service project. That effort resulted in the Timber Carnival’s selection in 1947, 1948, and 1949 as the outstanding Jaycee project in the nation for cities with a population under 25,000.
Kellenberger gives to the Boys & Girls Club of the Greater Santiam, East Linn Christian Academy, Santiam Christian Academy, local churches and other organizations. “They see we’re not fly-by-night,� Brian said. “We’re here for the long haul, and we try to give back.�
Emily Mentzer is the editor of the Lebanon Express newspaper, which is the oldest business in the city of Lebanon
“It and m fami said. your grow Kellenberger Appliances’ We’r peop keys to building a two long-lasting business: It’s g • Treat people like you want to be treated, like W family. chan surv • Product knowledge.
Lessons for Longevity
The Messmers’ motto is if someone has a problem, they take care of it, no matter what the problem is. • Competitive pricing. • Consistency. • Honesty.
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FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
5
For Three Generations, Denson’s Has Served All Types of Farmers
D
its customers. Questions are answered, solutions suggested and scenarios discussed in a way that welcomes customers into the fold.
In 1940, the business moved to its present location on Southwest Seventh Street near Oregon State University.
Farming is a laborintensive job, and that’s true for Denson’s as well: It’s not unusual for employees to lug 50-pound bags of fertilizer and feed out to the vehicles of waiting customers. A large warehouse means the store can carry a variety of brands.
By Maria L. Kirkpatrick enson’s Feed and Seed store has been filling farmers’ orders since 1930 when Floyd Denson opened his doors in downtown Corvallis.
Ownership changed generations in the 1960s, when Floyd’s son James purchased the store. Now the business is in the hands of the third generation, under the ownership of Casey Denson. Casey bought out his father in 1980.
All of this comes together as a successful business model. It’s Denson’s job to keep an eye on things and watch costs.
“With change in the Casey Denson, the owner of Denson’s Feed and Seed, says the store’s customers have been shopping there in some cases for two or three generations. (Jesse Skoubo / Gazette-Times) grain market it’s been a nightmare,” he said. “You have to spend a lot of time are residential and small Denson said. “Five acre to be knowledgeable to make sure you’re not farmers and college and smaller, down to helps customers. Every selling things for under students. The focus no even no acres, are our term Denson makes a longer is on the agricultural customers.” spreadsheet of employees’ what you’re paying for them.” farmer. availability and they all The one thing Denson work together to keep By keeping his overhead Knowing what’s in your most strives for is operating hours covered. low and his margins food and on your table outstanding customer small, he hopes he can sell has become important to service. His managers have Holidays and summer vacations get factored in. With growing up comes consumers and with that enough volume to stay in been with him for years Staff return rate is high. change and Denson’s has business. more people have begun and help to train staff. Denson can keep part-time survived many changes. producing more of their Denson said he couldn’t “We all wear lots of employees around for their do without Delbert Change is good, Denson own edibles. Vegetable hats,” Denson said. Hutchinson, who has been school careers and work said. You have to be able to gardens and homegrown eggs have made farmers with him for 33 years, and with them for two to five adapt to changes. Coming in the out of many city-dwellers Ross Carter, going on four years. One of the biggest and in Corvallis they have years. “They are part of the February Focus: changes has been in the beat a path straight to team,” he said. A spotlight on Hiring university store’s customer base. Denson’s. students as part-time The Denson team women in business While Denson’s used to “That’s become almost employees works well for works to make shopping mainly serve occupational Denson. Training them and farming easier for farmers, today’s customers our core customer,” “It’s a family business and many customers are family,” Casey Denson said. “You get to know your customer base and grow with their family. We’re dealing now with people we’ve known for two or three generations. It’s growing up together.”
ESTABLISHED 1956
Lessons for Longevity Denson’s Feed and Seed’s keys to building a long-lasting business: • Customer service is No. 1. “This is the most important thing,” said Casey Denson, owner of Denson’s Feed and Seed. • Continuity in staff. Denson’s has two key guys in the store all the time. Having them help train others keeps things consistent. “Customers know they will see us and know one of us,” Denson said. “It makes them feel at ease asking questions. They know they are getting the right information.” • Stay with the basics. “We stay basic in the line and type of things we carry,” he said. “We don’t do the ‘one and done’ type of thing. Stay away from the latest fad.” • Offer quality products at a good price. Deal only with companies that have a reputation and don’t go for things just because they are cheap. • Operate within your business model but be able to adapt with the ever-changing economy.
6
FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
City Delivery: Connecting the Mid-Valley for Nearly a Century just about anything just about anywhere just about as fast as possible.
By Bennett Hall
A
lot has changed since City Delivery Service was founded in the early 1920s (the exact date is uncertain), when it used a horse and buggy to transport groceries and medicine to Corvallis residents.
“They call it a hotshot delivery,� Sorte said, “and you can call my dad Mr. Hotshot.� Those kind of trips are Don Martin’s specialty. Last month, for instance, he braved snowy weather and icy roads to make a run down to Elko, Nev., and back in 31 hours.
Now based in Albany, the company has a modern truck fleet that makes same-day deliveries throughout Linn and Benton counties, hauling everything from auto parts to fresh flowers to the U.S. mail, and can accommodate special orders that take its drivers across the state and sometimes beyond.
A City Delivery truck travels along a Corvallis street earlier this month. The company has But when it comes been making deliveries since the early 1920s. (Amanda Cowan | Corvallis Gazette-Times) right down to it, says owner Melinda Sorte, the City Delivery of Corvallis “It’s real simple,� he most of the long-distance fundamental proposition is in 1988. In 1990 he bought said. “Sleep with the phone runs. the same today as it was 80 the Albany firm from his in your ear.� The company’s bread years ago. boss and merged the two Today City Delivery and butter is same-day “Basically, what we do is companies. has a fleet of 15 Nissan local delivery within we’re delivering something Both firms were quite pickups (one with close and between Albany and at a good cost in a timely small when the Martins to half a million miles on Corvallis, with routes manner,� she said. took over — City Delivery the odometer), three 1-ton extending to Philomath, Sorte bought the had one truck, Albany Chevy flatbed trucks, Lebanon and Sweet Home. company in 1999 from her Delivery had two — but two flat-deck trailers, “You can get just about parents, Don and Mary with the larger service area, a Hyundai sedan and a anything done for $8.95,� Martin, both of whom the combined business Dodge pickup. Sorte said. are still involved in the grew quickly. It also has 15 employees, The company also offers operation. (Sorte’s five kids What’s the secret to with Sorte acting as rush jobs within Linn and also pitch in occasionally, success in the delivery dispatcher and general Benton counties for a $36 washing trucks when they business? According to manager, Mary Martin fee. need a little pocket money.) Don Martin, it’s always handling a share of But for a negotiated rate, Don was a driver for being ready to take the regular deliveries and Don City Delivery will really go the old Albany Delivery next job. Martin overseeing vehicle the extra mile: It will take Service when he purchased maintenance and tackling
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For Sorte, it all boils down to delivering on your promises. “Our customers tend to be very loyal to us,� she said. “I think we have a reputation and an image of just being solid, and I think people appreciate that.�
Bennett Hall is the special projects editor for Mid-Valley Media, which includes the Albany DemocratHerald and the Corvallis GazetteTimes.
City Delivery’s keys to building a long-lasting business: • Provide great service: You have to give customers what they want, when they want it, even if it’s a special request. • Keep expenses down: The company generally buys used vehicles, does a lot of routine maintenance in house and trains its drivers to maximize gas mileage. • Always answer your phone: You never know when a customer is going to call, and you need to be ready. • Be reliable: Customers need to know they can count on you. If a City Delivery driver is late, for instance, the company will sometimes waive the delivery fee. • Build a good team: Invest the time to hire employees who will represent the company well.
ESTABLISHED 1970
The Frame House Memories‌ should be proudly displayed!
Photo courtesy of LBCC
We customize with that personal touch.
ESTABLISHED 1954
Custom Framing Since 1967
117 E. First Ave Albany, OR
541-928-7676
ESTABLISHED 1968
www.midvalleycpa.com (541) 926-5543
Other hotshot deliveries have taken him to Seattle, San Francisco, San Diego and Salt Lake City. But the all-time distance record goes to a rush job that involved hauling machine parts from Portland to a copper mine near Albuquerque, N.M., a 2,900-mile round trip.
Lessons for Longevity
fax (541) 967-9460
920 Elm St. SW • P.O. Box 605, Albany, OR 97321
ATI
ESTABLISHED 1956 SEE AD ON PAGE 5
ESTABLISHED 1957
Giving Back to the Community is Important to Us! 5th Annual
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Taking care of BEAVER Volkswagens since 1970!
ESTABLISHED 1971
Your Outdoors Headquarters Since 1971
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Here’s How To Enter Take time to nominate those who have given so much Deadline: March 15th, 2013 Good Business. Good Friends. www.citzensEbank.com #ORVALLIS s 0HILOMATH s !LBANY s -C-INNVILLE s $ALLAS s (ARRISBURG *UNCTION #ITY s 3PRINGlELD s ,EBANON s 3ILVERTON s /REGON #ITY 541-752-5161 SAFE & SOUND COMMUNITY BANKING SINCE 1957
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ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
Burcham’s Builds a Global Reach, Stays True to Core Values
Lessons for Longevity Burcham’s Metal’s keys to building a long-lasting business:
By Jennifer Rouse
W
hen Bill Burcham started a scrap metal business on a piece of farmland outside the Albany city limits back in 1960, he likely never dreamed that one day his son would be selling industrial components to customers in South Korea and Argentina and supplying raw materials for artisans across the Northwest. But while Jay Burcham has expanded Burcham’s Metals into a diverse operation, the core values of the company have remained the same. “Our goal is treat every customer fairly and to function with integrity,� he said. The core business of Burcham’s Metals remains the same too: buying and selling scrap metal, on that same piece of farmland, which is now next to a busy street corner. Bill Burcham started the business after his career at the U.S. Bureau of Mines — now the National Energy Technology Laboratory-Albany — gave him an interest in metals. Jay joined the business at age 24 and now serves as president. Many things about the business haven’t changed too much in the past 50 years: customers bring in loads of scrap metal and old appliances, and Burcham pays by the pound for what they haul in. They also
Burcham’s Metals is located at the corner of 34th Avenue and Highway 99 in Albany. (David Patton/Democrat-Herald)
Jay Burcham, owner of Burcham’s Metals, shows off his business recently during a morning of freezing fog in Albany. (David Patton/Democrat-Herald)
serve commercial accounts, picking up materials from many mid-valley businesses. What sets Burcham’s apart from other scrap operations is what happens after the materials are weighed. Rather than merely processing different types of metal and shipping them off to be melted down, Burcham’s sorts through the materials and keeps everything that’s still usable in its current state, without investing additional time, energy and fossil fuel in the recycling process. “People don’t have to buy things that are brand-new,� Burcham said. “When you can reuse something, it’s a
ESTABLISHED 1975
savings to the environment, and to the customer.� It’s not just old gears and sheet metal that Burcham’s gives new life to, either: a second division of the business blossomed along with the rise of the Internet. The company has been selling online for 13 years, and now operates Burcham’s Surplus, which sells used industrial equipment on eBay. The e-store has nearly 2,000 items currently listed, and three of the company’s 14 employees are solely dedicated to running the online business. Many of the surplus
items come from decommissioned assembly lines. Internet sales manager Dave Wertz said a large portion of the company’s online buyers are businesses running older equipment for which parts are no longer available. For those small businesses, buying used items from Burcham’s becomes a lifesaver, Wertz said.“I’ve had people tell me, you are the only person in the world I can find who has this part I need,� he said. “It’s really rewarding.� Burcham’s has also become known as a supplier of source
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material for metal-working artisans. Sculptors have come from as far away as Seattle to find metal, Burcham said, and the business has been featured on Oregon Public Broadcasting’s “Oregon Art Beat� show. Burcham said he enjoys the variety of the business — on a recent snowy January morning, he noted that one of the items that had been delivered that day was an old helicopter. “You never know what you’re going to get,� he said. Looking around his business, where sculptures by a local artisan adorn the front gate, a cat rather than an intimidating guard dog keeps watch, and a thriving e-commerce division is in full swing, he sums up the company: “It’s not what people think of as a junkyard.�
Jennifer Rouse is a freelance writer based in Albany.
• Treat everyone fairly and honestly. Jay Burcham, the president of Burcham’s Metals, said customer satisfaction is of utmost importance to his business. “We always treat everyone the same, regardless of what they’re driving or what they’re wearing. If they’re bringing in a washer or 1,000 pounds of copper, we treat them fairly and we function with integrity,â€? he said. • Constantly strive to improve. Burcham said that he’s always on the lookout for ways to improve, soliciting feedback from customers and employees alike. It was an employee who suggested they start sending out email announcements for news and specials. “Now we have up to 800 people getting our email blasts,â€? he said. • Give back to the community. Burcham’s sponsors five youth robotics teams and donates to numerous community causes and organizations. The company also considers it a personal responsibility to help prevent metal theft and catch thieves; they’ve invested significantly in technology that allows them to track and record their transactions, and it frequently works with law enforcement. “This is just what we do as part of being a good citizen,â€? Burcham said. • Take care of the environment. The tagline on Burcham’s website reads “Going green since 1960,â€? and Burcham is proud of the company’s record of reuse and recycling for decades before it became commonplace. “People want to recycle, and we want to help them,â€? he said. • Don’t be afraid of change. Burcham attributes a part of the company’s longevity to its ability to adapt and seek out new revenue streams. “You have to be creative and think of different ways to bring people in,â€? he said.
ESTABLISHED 1980
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Corwin
Insurance Agency Since 1981
Marie Sandman marie@corwininsurance.com
2231 Santiam Hwy SE Albany, OR 97322 Ph: 541-928-6196 Fax: 541-924-1334
“The Best Taste Around Since 1981� 1300 NW 9th St. Corvallis, OR 97330 Ph: 541-753-1288 Fax: 541-758-8574
www.corwininsurance.com
838 Pacific Blvd. S.E. Albany, OR 97321
Annex Beauty Supply
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541-754-9199 CIRELLOSPIZZA COM
ESTABLISHED 1982 31 Years
:RUNLQJ WR NHHS 'RZQWRZQ VWURQJ IRU DOO RI $OEDQ\
Serving Corvallis Since 1977
541-752-5151
1045 NW Kings Blvd.
We deliver (to most of Corvallis)
ESTABLISHED 1978
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FOCUS/STILL GOING STRONG • FRIDAY, FEBRUARY 01, 2013
ALBANY DEMOCRAT-HERALD, CORVALLIS (OR) GAZETTE-TIMES
Cirello’s: A Long-Running Passion for Family, Food and Community These days, customers can request a pie on gluten-free crust, or a pizza that’s part of the “Local 6” program, featuring ingredients that come from Corvallis and the five counties surrounding it.
By Jennifer Rouse
It
was family and a love of the Corvallis community that led Craig and Pat Cirello to start what they call an “old-school pizza house” on Circle Boulevard in 1981.
“We’re local, so we like to support what’s local,” Pat said. “There are people here who care about that, who like to support their neighbors.”
Thirty-two years later, they’re still in business at their original location, and their passion for family, community, and good food is still just as strong.
Craig said his father was thrilled with their success in the business he encouraged them to start.
“We were able to choose our own lifestyle, to be our own boss, and to raise our kids where we wanted to,” Pat Cirello said. “We liked this community, and this community’s been good to us.” Craig and Pat met as biology students at Oregon State University in the 1970s, but after graduation they followed the urging of Craig’s father and went into the restaurant business. The elder Cirello, the son of Italian immigrants, had spent years as a food purveyor, delivering ingredients to many restaurants in San Jose, Calif., and had always dreamed of opening a restaurant himself.
Cirello’s manager Tim Hanson of Corvallis moves a lasagna from the oven Wednesday afternoon. (Jesse Skoubo | Corvallis Gazette-Times)
arranged for Craig to work for mentors in the pizza business, and after spending time learning the secrets of a good pizza crust, Pat and Craig launched Cirello’s in Corvallis. The couple later divorced but remain friends and business partners.
and started a family, which led them into a job-sharing arrangement: whenever Pat was at the restaurant, Craig was home with the kids, and vice versa. All three of their children, now in their 20s, spent time working at Cirello’s.
“There were not a lot of pizza restaurants in town in the time, and we thought we would succeed because we would just work harder than anybody else,” Pat said.
“Whenever they come home, they still insist on a pizza night,” Pat said.
“Sometimes our crew members are the ones who come up with the best ideas.” Over the years, some things have changed. Cirello’s now offers delivery, take-out, and u-bake pizzas; their menu includes a salad bar, pasta, and sandwiches. They have a web page, a Facebook presence, an email newsletter, and text-message advertising alerts. They’ve paid attention to consumers’ changing tastes; while they still offer classics like pepperoni and Hawaiian, they’ve expanded to offer a full line of gourmet toppings.
The Cirellos agree that treating their employees like family as well has For the first several years, helped them offer a Craig had worked his consistently high-quality that was true: they worked way through college as a six and a half days a week, product. restaurant cook, working at opening late on Sundays to “We look at our employees several local establishments give themselves a half“When we did that, it as partners, and because including the former day off. Eventually, they was like a rebirth for us,” of that they stay with us Nendel’s Inn. Craig’s father gained trusted employees Craig said. for years,” Craig said.
ESTABLISHED 1982
Auto & Truck Repair, Inc. Family Owned & Operated Since 1982
Tony Fisher
Master Certified Technician Manager 2645 SE 3rd St. Corvallis, OR 97333 kenfisherrepair@comcast.net
Member BBB
Phone: (541) 757-3200 Fax: (541) 757-8566 www.kenfisherrepair.com
ESTABLISHED 1983
r e v o c s i D y n a b l A Oregon Come Visit Us at Our New Location!
110 3rd Ave. SE Albany, OR 97321 (Corner of Lyon St. & 3rd Ave.)
Building a brand is essential for small businesses hoping to thrive in a competitive business market. Because consumers are still pinching pennies and looking to stretch every dollar, today’s market is as competitive as ever, but a brand can be used to effectively explain to potential customers what you and your products provide as well as how you and your products differ from those offered by competitors.
Courtesy of Brownsville Times
Cathy Webb
Besides their family connection, the other thing that’s stayed the same throughout their 32 years is their commitment to turning out a high-quality, oldfashioned, hand-tossed pizza. “In the food industry, you’ve got to have something people like,” Craig said. “We have great pizza, or we would not be in business.”
• Commitment to quality. Maintaining a focus on the highest-quality, freshest ingredients, such as 100 percent whole milk cheese, vegetables and meat from local growers, and their triedand-true crust recipe, is a crucial element in the pizza business. “Everyone makes their name on their pizza,” said Craig Cirello. • Local focus. The Cirellos buy from local purveyors whenever possible and are involved in local groups like the Corvallis Sustainability Coalition. They pride themselves on being a family tradition for folks who grew up in Corvallis. “We have people who used to come in and stand on chairs to watch us spin the pizza, and now they’re bringing their own kids in,” Pat said. • Employee support. Pat and Craig have always tried to treat their employees with fairness and respect, and their employees have paid them back with hard work and loyalty, they say. Several weddings came about because employees met while working at Cirello’s, and former employees continue to stay in touch. “That’s been one of the most rewarding aspects of this business,” Pat said. “Working with these young people and guiding them through their college years.”
ESTABLISHED 1995
When building a brand, the first thing a small business owner must do is define his or her brand. Defining a brand isn’t easy, and if you’re struggling to turn a great product into a successful brand, then don’t be afraid to seek help. MidValley Newspapers routinely host small business forums and discussions aimed at helping small business owners thrive. Call today.
ESTABLISHED 1985
s /VER (ISTORIC (OMES "UILDINGS s -USEUMS !RT s 3HOPPING $INING s #OVERED "RIDGES s /UTDOOR 2ECREATION
The Cirellos also honored Craig’s parents through specialty pizzas on the menu: the RJC is named after Craig’s father, and “Meg’s Meal” is after Craig’s mother.
Cirello’s keys to building a long-lasting business:
ESTABLISHED 1993
Branding
KEN FISHER
“When his parents came up here, they were so happy. They got their aprons on and were in there making sauce,” Pat recalled. Craig’s parents have since passed away, but their pictures, and pictures of Craig’s Italian grandparents, adorn the walls of the pizza place.
Lessons for Longevity
Recycle g Reuse Re-Upholster
ESTABLISHED 1996
Complete Service HOME g OFFICE COMMERCIAL
Over 40 Years Professional Service
541-753-0538 .7 (79 7 s ,EWISBURG #ENTER
ESTABLISHED 1987
ESTABLISHED 1997
Information on Albany and the surrounding area’s attractions and events all year long.
110 3rd Ave. SE Albany, OR 97321
www.albanyvisitors.com
541-928-0911 Join us on facebook
HATS * JEWELRY * GIFTS ~Always Great Clothes!
2nd St. @ Jackson, Downtown * 541-754-1424