Hospitality Industry NEWS
A special section of Lower Columbia BUSINESS

Places to Eat, to Stay, to Stay & Eat
Hospitality Venues Range from Drive-Up Juice Bars to Waterfront B&Bs

There are many philosophies about how to treat yourself to a little pampering. It might be with a stop for a "power" juice drink on the way to work, or it might be a romantic weekend escape for two to the waterfront. Either way, we have new or changing hospitality businesses profiled here for your reading pleasure are Jabooka Jooce, T. Paul's Urban Cafe, Edgewater Inn and Inn at the Shore, Pelican's Perch - A Coastal Lodge, and The Rebecca Inn.

Jabooka Jooce
Galloping along after the coffee craze apparently comes the era of Juice Bars. According to the March issue of Business Start-Ups magazine, the concept began with the 1930s invention of the Orange Julius. I however, maintain that without the impetus of success stories like Starbucks, the current smoothie market would not be garnering the impressive $1 billion in nationwide sales as reported in the article. A spokesman for the industry estimated there are currently 1800 successful juice bars in the United States.
Jabooka Jooce is just one of almost a dozen juice bar/smoothie franchises now available. Jabooka Juice originated in Hawaii when Brian McGaven made up the name Jabooka and intentionally misspelled the word juice. Others have followed suite and now you have others using the word "jooce," which is pronounced the same as juice.
When we called the man who purchased the Jabooka Jooce concept and spent over a year developing it into a franchise concept, David Williams of Sandy, Utah, proudly proclaimed, without prompting on our part, that the first franchise would be located in a lovely beach town of Seaside, Oregon. "Other franchises will quickly follow," he quickly followed, "in the United Arab Emerits and three other Middle East locations." According to the "Business Start-ups" article, franchises are being offered for freestanding locations with costs ranging from $102,000 to $192,000.
The person snapping up the first franchise location, garnering territory from beyond Astoria in one direction to beyond Cannon Beach in the other is Jimmy Rogers, of Distinctive Fun For All in Seaside.
Jimmy and his wife, Maureen Rogers, first learned of Jabooka Jooce while spending time at a convention in Maui. They spoke with company CEO David Williams who did not yet have his paperwork in order to begin the franchising of the concept. They now are ready, however and the official first franchise location -- worldwide -- for Jabooka Jooce will open in Seaside on March 15, 2000. David Williams will be on hand for the opening and, if anybody knows about Distinctive in Seaside, the traditionally white/pink and teal buildings on Holladay Drive have now added yellows and blues and greens to the color scheme. Something also added by Jimmy alone, and not really a part of the Jabooka Jooce concept, are the Jabooka Bears, which have been designed by Sea Shirts in Seaside. The mother bear will be called Jabooka, while her three offspring will tout the names Ja, Boo, and Ka.
Jimmy and Maureen have spent the last year collecting bears for the Jabooka Jooce store and even have had specially-carved bears brought up from a firm called The Legend of Bigfoot in California. The bears theme will continue with carved bears flying airplanes, driving vehicles, a kid's version of a movie lounge with bear movies, bears to find, bears to buy. 1,000 square feet of bears, bears, bears.
Beyond the bears, they will sell you the smoothies, called Jabooka Jooce. Adding to the expected fruity flavor combinations of Mango Madness, Razzleberry and Pina Colada, customers may select from a variety of additives to enhance their smoothie experience. You may choose from "Performance Enhancers," like Glutamine, Whey Protein or DHEA, a hormone that is said to cause an increase in testosterone; Jooce Jumpers, like Wild Oat Bran, Egg White Powder, Calcium or Bee Pollen; or Immune Stimulators like Odorless Garlic, Esterfied Vitamin C or Echinacea/Golden Seal, herbs which strengthen the immune system, stating that taking a combination of herbs at the start of a cold can stop it before it develops. You may select two free "jumpers" per drink, for example....And you thought you were just thirsty?
In keeping with Jimmy Rogers complicated approaches, his other businesses will surely figure here as well. Each customer who rents a Distinctivce surrey will have the opportunity to view a Jabooka menu as they sign up for their surrey. By the time they can peddle from the surrey garage to a new Jabooka Jooce drive up window, their faxed-from-the-garage-location smoothie will be waiting for them.
Wanting more than a smoothies? You may order Cookies from the Cookie Tree; bread products from Harrison's Bakery; homemade Jabooka soups (soops?) with names like vegetable Santa Fe, Creme Minestrone, and Tomato Bisque; Jabooka Pops - frozen fruit bars made from smoothie flavors and more.

Jabooka Jooce
Owners: Jim and Maureen Rogers
Address: 325 South Holladay Drive
Seaside, Oregon 97138
Telephone: 503/717-1234
Fax: 503/717-1111
Hours: 9a - 6p Seven Days - Winter
9a - 9p Seven Days - Summertime

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T. Paul's Urban Cafe
In this case, there is no Mr. or Ms. T. Paul, namesake for the new restaurant, T. Paul's Urban Cafe, located at 1119 Commercial Street in Astoria. Instead, this venture that only last week obtained its full license to serve meals is truly a family venture.
While we do try to keep our eyes open, we cannot possibly catch the start of each new business within our four-county readership area. That's where great readers like Darlene and David Langlo of Langlo Masonry in Seaside come in. Their nephew, Chadd-Paul Flues, they said, was opening a new restaurant in Astoria and it might make a good story for our readers.
Chadd-Paul Flues was named Paul after this father, Paul Flues, but added the prefix Chadd himself. He is originally from Astoria and attended Clatsop Community College after graduating high school. He moved on to Oregon State University and then spent 12 years managing restaurants, 10 of those at McGrath's Restaurant in Milwaukie, Oregon. He sold his home in Clackamas last year and returned home to share an apartment with his niece, Teona Dawson.
Teona, too, grew up in Astoria. She attended Clatsop Community College and then moved to Portland, managing a department of Meier and Frank for two years. The lure of home called her, however, and she had always spoken of having her own business, of opening a cafe. Her nickname is "T."
Chadd-Paul and Teona became T. Paul, opening their Urban Cafe for the first couple of weeks in the former Let It Rain location as a dessert/espresso bar until a full license could be obtained. "We wanted to bring something different to Astoria," they harmonized, "combining youthful blood with entrepreneurial skills, and we think we have done that."
Chadd-Paul likes to cook, especially dinners, entrees and all kinds of seafood. The "moderately -priced" menu features named dishes like The Hood River, described as a chicken breast, Bartlette pear with candied walnuts and blue cheese on a bed of mixed greens; or El Paso Bay Shrimp Salad, including bay shrimp served on baby lettuce with green onions, jack and cheddar cheese, tomatoes, olives, fresh salsa and tortilla chips -- you may add sour cream and guacamole to the top if you ask. Sandwiches include the Garlic Herb Tortilla Wrap which gives you a choice of chicken breast or rock shrimp wrapped in a tortilla filled with lettuce, tomato, red onion and dressing; or maybe a Garden Sandwich with fresh cucumber, spinach, tomato and red onion served on a multi-grain bread with cream cheese and an Asian spice called sambolet. They plan to serve New England-style clam chowder daily complimented by rotating soups of the day like minestrone, cheddar and chicken, yellow and green split pea and Mom's taco soup. Teona is the self-described "Beverage Service Queen," while other family members, her sister, his sister, his mom, Donna Flues, serving as pastry chef, contribute homemade pies and desserts. Teona's mom, Deb Dawson, who works at Erickson Floral Company in Astoria, contributes her eye for floral design and Chadd-Paul's dad, Paul Flues, Sr. provided finish construction.
Decor of the skinny space (approx. 15 feet by 80 feet) is described by Teona as "casually upscale," and includes concrete counters with copper countertops, the indoor lighting consists of outdoor cable lights, and there are glass tulip vases cradling fresh flowers hanging on the walls. The front of the store includes streetview tables, while the middle hosts tables for two and a standup counter where patrons will order lunch. Dinners for the 49 seat facility will be served at the table. The far end of the restaurant from the street is decorated somewhat like a home-style den. There is a sofa and some overstuffed chairs, a big coffee-table/trunk where you may put your feet up to enjoy your latte, and a chess board sits in the far corner.
Contractors and subs working to pull this project together include Columbia River Coffee Roasters, Rosemary Bakery, Ranta Construction, Hip Fish, American Family Insurance, Bank of Astoria, Wadsworth Electric, All Star Plumbing, Nor 'West Paint and Decor and Coast Beverage.
They are framing a list of thank-you's for the help of their contractors and plan to operate with this motto: "Work like you don't need the money, love like you've never been hurt and dance like no-one is watching."

T. Paul's Urban Cafe
Owners: Chadd-Paul Flues & Teona Dawson
Address: 1119 Commercial Street
Astoria, Oregon 97103
Telephone: 503/338-5133
Hours: 11a - 7p Monday, Tuesday
11a - 10p Wednesday - Saturday
Dessert House Hours: 7p - 10p

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Edgewater Inn/Inn at the Shore
While these two Seaside lodging properties were not formerly connected, as of January, 2000 they are.
Portland's Barry Cogut purchased the Inn at the Shore at the south end of Seaside's famous Promenade on January 7. The Inn at the Shore features 8 oceanfront suites with gas fireplaces, jacuzzi tubs, balconies/patios, kitchenettes/wet bars, and TV/VCRs in every room. The Inn at the Shore opened in mid-1995 at the site of former Roxy's Motel. The owner at that time was Jason Thomas, who hired Deborah Kerner as manager. Room rates for the Inn at the Shore range from $89 to $239, with some suites up to 800 square feet and capable of sleeping up to six persons.
The Edgewater Inn on the Prom was purchased January 14 from Tillamook entrepreneur Ben Hathaway and it includes 16 rooms, some with an ocean view and all including a gas fireplace (new inserts), jacuzzi tubs, kitchens, TV/VCR and queen beds with sleeper sofas. Room rates range from $109 to $189 and all sleep two to four guests. Both properties are all non-smoking and both are now under the direct supervision of Deborah Kerner.
Kerner is originally from Missouri, but moved to Portland in 1981. By 1991 she had moved to Nehalem to open an art gallery. She began managing the Ambassador By the Sea in Seaside, a job she held for five years before going to work for Jason Thomas. Two years ago she hired Pat Pitkin to help her. As Deborah got her promotion from new property owner Barry Cogut, so did Pat. Now both women will oversee the operations at both properties.
Contractors helping put the new face on the Edgewater Inn on the Prom include Borland Electric, Tom Lewis/painter, Tom Hampy Carpeting, Gen-Tech Cabinetry and Profresh Carpet Cleaning.
There are eight people on staff for both properties and special rates and celebration packages -- such as birthday wrapping on the suite door -- are available.

Inn at the Shore/Edgewater In On the Prom
General Manager: Deborah Kerner
I@SH Address: 2275 South Prom
EIOP Address: 431 South Prom
Seaside, Oregon 97138
Reservations/Information: 503/738-3113
Toll Free: 800/713-9914
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Pelican's Perch
Thomas Ham was originally from Texas. He met his wife, Marielle, there, though she was originally from France. They both worked in the same business, he as general manager for contract food service for Marriott, she managed cafeterias and restaurants and hosted special events for executives or organized theme parties.
Twelve years ago Thomas enrolled in the Western Culinary School in Portland, Oregon to become a chef. Just last September the couple took over ownership of the Pelican's Perch - A Coastal Lodge in Garibaldi, Oregon.
Pelican's Perch is located in a home originally built as a rooming house for workers at the Garibaldi Mill. It was turned into a bed & breakfast a couple of owners ago, and then closed for a year and a half prior to the Ham's taking over.
The coastal lodge has four guest rooms, each with a private bath, and a wonderful glassed in sunporch running across three sides on the waterfront facing Garibaldi's Fishermen's Wharf. Breakfast is served on the sunporch at one table or two, and guests may choose from two seating times. Owners stress a full gourmet breakfast is served on imported China with silver service. Breakfasts include three or four breads, fresh fruit, and mimosas on weekends. Evenings bring complimentary wine or lemonade to the parlor and you may find chocolates or coffees tucked in your rooms. Bathrooms are stocked with bath oils and the room called The Tidepool has been designated the Honeymoon Suite, complete with Jacuzzi tub. Two other guest rooms have clawfoot tubs and innkeepers can provide a hot-tub outside with a view of the Wharf. For those guests wanting to charter a fishing boat, Thomas and Marielle are pleased not only to arrange your day, but also to prepare your catch upon your return. The inn is a non-smoking environment and they are not set-up to accommodate pets. Children over age 12 are welcome and the sunporch is stocked with games and books, while the ornately Victorian parlour presents a hidden TV/VCR with a library of movies for your enjoyment. Room rates start at $108 per evening for the Sunshine Suite, The Stormwatcher and the Mooncatcher, while the Tidepool is $128. Dinners may be served upon request.

Pelican's Perch - A Coastal Lodge
Owners: Thomas & Marielle Ham
Address: P. O. Box 543
Garibaldi, Oregon 97118
Telephone: 503/322-3633

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The Rebecca Inn
Rebecca Fontana has been a wholesale dental equipment rep for over 20 years. Her territory included all the Pacific Northwest, stretching sometimes into California, sometimes internationally. It was a lot of work and seven years ago she decided to take a break. "I just realized I didn't want to do what I was doing anymore," she said. "I called the company and told them that and then went fishing." She arrived from Bellevue, Washington and landed in Ilwaco. She tried fishing and a couple of other pursuits and then bought a small building on the waterfront at the Port of Ilwaco. Three years ago she began a catering business providing lunches to fishermen, called The Bag-It Eatery that was open four months out of the year.
Four years ago a friend of hers had another friend in town for a visit. That visiting friend's name was David Hansen. David was born in Utah, but lived primarily in Nevada. After college he moved to the Pacific Northwest and became an inventor, an engineer, a consultant. His "most serious work" is in an area called "Terra Mechanics, which develops environmentally friendly vehicles and traction devices," for the US military and other large contractors. He and Rebecca met, hit it off, and were married a year and a half ago.
The small building that Rebecca had purchased at the Port is no more, rather transformed instead to a 3,500 square foot building housing Rebecca and David, the Bag-It Eatery kitchen, a 60-person banquet hall and two bed & breakfast rooms, all rolled into The Rebecca Inn. The architect was Palmer Hanson from Vancouver, Washington; finish carpentry was provided by John Buel, with other contractors including Newell Masonry, CSB Framing, Wadsworth Electric and Peninsula Plumbing. "The folks at Astoria Building Supply have been incredible through the process," added Rebecca.
The interior spaces are airy and opulent with bamboo floors from China, slate floors from India, marble, real terrazzo, antique chairs from England, etc.
The Rebecca Inn formally opened just a couple of months ago and already plays host to the weekly meetings of the SW Washington/ Peninsula Club of Rotary International, for example. The catering/banquet room portion of the business has no printed menu, but rather, "customers call me with a budget and we talk about their needs," said Rebecca. That work occurs upstairs, while the Bag-It business continues to serve fisherpersons from a downstairs commercial kitchen. "I cook my own meats," she continued, "and I make boat bags when customers call the night before. I make them in the morning and deliver by 4am to charter offices or boats that leave by 5."
Also upstairs are the two feather-bedded bed & breakfast rooms, called the Nautical Suite ($79.00 per night) and the Sunset Suite ($129.00 per night) and the guests may take their breakfast upstairs with a view of the harbor or outside in a soon-to-be constructed tiled patio. Breakfasts for the inn guests have been described as "always elaborate," and may include eggs, bacon, waffles, cranberry pancakes, or baked quick breads, for example. Both Rebecca and David do cooking for the businesses and they employ a part-time chef, Nancy Goodwin.
"We plan to use every square inch of this building,"said Rebecca, "One day I hope to host inn guests eating breakfast on the patio while a wedding party occupies the banquet room and someone else is seated downstairs." Offerings for clients include the "perfect setting for private celebrations, fireside banquets and corporate meetings and retreats." LCB

The Rebecca Inn
Owners: David Hansen & Rebecca Fontana
Address: Waterfront at the Port of Ilwaco
Ilwaco, Washington
Telephone: 360/642-4899
Toll Free: 888/692-6268
Fax: 360/642-4899

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