Benefit CD for the Brian Grant Foundation

Thank you to our amazing guests for your support of the Shakers’ Sessions benefit CD and those living with Parkinson’s disease. Due to your overwhelming support, we were honored to present a donation to the Brian Grant Foundation of $54,000. Click for details or to learn more about the story of this incredible partnership.

(Portland, OR) —– During halftime of Wednesday night’s Trail Blazers game, Burgerville Chairman Tom Mears and CEO Jeff Harvey accompanied by songwriter and album creator Rob Barteletti and Blue Canoe Media project manager Michael Davis presented former NBA power forward Brian Grant a check for $54,000 for his foundation. This donation represented the proceeds from the sale of “Shakers’ Sessions” CDs, the first album presented on Burgerville Records new music label.

“My foundation reassures newly diagnosed Parkinson’s patients that they are not alone,” said Grant, who was diagnosed in 2008 with early onset Parkinson’s at 36. “We’re here to help them and their caregivers live their lives to the fullest and Burgerville’s generous donation will provide us with essential support to achieve our goals.”

“The vitality of the creative force in our communities is critical to sustainable, thriving communities. Bringing together this creative force (through the release of the Shakers’ Sessions CD) to support an incredible community cause is what BV Records is all about,” shared Harvey.

Monies were raised from the sales of the CDs and from a percentage of one-day sales of holiday shakes and smoothies during December.

“Many of us in the Burgerville family have been affected by Parkinson’s,” explained Harvey. “On behalf of our customers and our entire team, we are so pleased to present this gift to the Brian Grant Foundation.”

The mission of the Brian Grant Foundation is to be an informational and inspirational resource for a community of people to live unique and fulfilling lives with Parkinson’s disease. This donation will help the group with its efforts, outreach and programs.

The Foundation’s new website, “PoweringForward.org” helps Parkinson’s patients and caregivers understand and anticipate experiences so they can ask the right questions, get the right answers and take control of their lives. This website is the first place to go after diagnosis to find ways to live with Parkinson’s until there is a cure. Additionally, the Brian Grant Foundation is co-hosting a young onset Parkinson’s symposium with OHSU Parkinson Center of Oregon on Saturday, March 17, 2012, titled “Insights & Inspiration”.

About the Shakers’ Session CD
“The Shakers’ Sessions” is a compilation of Northwest musicians singing songs written by Portland musician, and Parkinson’s patient, Rob Barteletti.  Barteletti recruited Northwest musicians including Storm Large, Pete Droge, Fernando Viciconte, Ian Moore, Mike Coykendall, Casey Neill, Bart Ferguson, Steve Wilkinson, Ken DeRouchie, Rob Stroup, and even one-time student of Barteletti’s at Jesuit High School, Nick Peets. The result is a 12-track collection of roots-oriented, folk-pop-tinged Americana, with each guest vocalist adding their own interpretation to Barteletti’s rustic Americana songwriting style. The CD was produced by Blue Canoe Media.

About The Brian Grant Foundation
Established in 2010, the Brian Grant Foundation supports efforts to build awareness and education of Parkinson’s disease in order to increase earlier diagnosis, educate patients and their families, and provide a viable forum for people affected by Parkinson’s. Its mission is to be an informational and inspirational resource for a community of people to live unique and fulfilling lives with Parkinson’s disease. Recently, the Foundation launched its new website, www.poweringforward.org, designed to support newly-diagnosed Parkinson’s patients and their caregivers. After playing professional basketball for 12 seasons in the NBA, Brian Grant was diagnosed in November of 2008 at age 36 with young onset Parkinson’s disease. Since, he has become an advocate and an inspiration for those living with PD.
www.briangrant.org
 
About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.
 
About Parkinson’s disease
Parkinson’s disease is a chronic, degenerative neurological disorder that affects one in 100 people over age 60. Parkinson’s is a loss of cells in the brain that produce dopamine which is a chemical messenger responsible for transmitting signals to coordinate movement and gets worse over time. While advancing age remains the greatest risk factor, PD can strike people even under age 30. People have been diagnosed as young as 18. Estimates of the number of people living with the disease vary, but recent research indicates that at least one and a half million people in the United States, and more than five million worldwide, have Parkinson’s. Every day, 195 people are newly diagnosed with Parkinson’s.

VANCOUVER, Wash. (Jan. 25, 2012) – Burgerville, along with Metro’s Drive Less Save More campaign, announced the winners of the Nutcase Helmet Design Contest on Saturday, Jan. 21. The contest, aimed at promoting alternative methods of transportation, selected eight winners from the more than 400 entries. Winners included:

• Youth grand prize: Ellie Gentry, Portland, Ore.
• Youth first place: Finn Jackson, Vancouver, Wash.
• Youth second place: Anna Liem, Portland, Ore.
• Youth third place: Quinna Hadley, Portland, Ore.
• Adult grand prize: Gabriel Warila, Portland, Ore.
• Adult first place: Amy Levy, Portland, Ore.
• Adult second place: Mary Ann Foy, Portland, Ore.
• Adult third place: Karla Zirbes, Portland, Ore.

Grand prize winners in each category will have their custom helmets made by Nutcase Helmets and received a $50 Burgerville gift card. All other winners received a Nutcase Helmet and a $25 Burgerville gift card. Judges of the entries included representatives from Burgerville, Metro, Nutcase Helmets, Work for Art and KGW’s Matt Zaffino, an avid cyclist, and Metro Councilor Rex Burkholder addressed the crowd at the event.

“It was wonderful to see so many creative entries and people supporting Drive Less Save More’s mission,” said Jeff Harvey, Burgerville president. “This partnership was a natural fit for Burgerville. Metro’s vision of sustainability and livability aligns with our commitment to thriving communities.”

About Metro Drive Less Save More
Metro, the regional government, crosses city limits and county lines to build a resilient economy, keep nature close by and respond to a changing climate. Representing a diverse population of 1.5 million people in 25 cities and three counties, Metro’s directly elected council gives voters a voice in decisions about how the region grows and communities prosper.

About Nutcase Helmets
Founded by Michael Morrow, a former Nike creative director, NUTCASE Helmets demonstrates that beautiful, graphic helmets and high performance safety standards are not mutually exclusive. Headquartered in Portland, Ore., the company designs, creates and sells high-quality, high- aesthetics sports helmets for recreational use in biking, skiing, snowboarding, inline skating, skateboarding and a variety of water sports. Nutcase Helmets encourages all sports enthusiasts to “Love Your Brain.”  For more information visit www.nutcasehelmets.com.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

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Allergens: Dairy

Intolerances: Lactose, corn

Youth Category Winners

• Grand Prize
• 1st Place
• 2nd Place
• 3rd Place

Adult Category Winners

• Grand Prize
• 1st Place
• 2nd Place
• 3rd Place

Grand prize winners receive helmet of their own design produced for them – and a $50 Burgerville Gift Card. Other winners receive a Nutcase helmet of their choice and a $25 Burgerville Card.

Allergens: Wheat, dairy

Intolerances: Corn, gluten, lactose

Vancouver, Wash. (Dec. 29, 2011) – Homegrown favorite Burgerville is giving Oregon Duck fans another way to show their pride. Beginning tomorrow, cheer on the Rose Bowl-bound football team by sipping a Quack Attack milkshake or munching on a cheeseburger from locally-owned Burgerville.  The mint milkshakes will be featured at all 38 Burgerville locations through Jan. 9. In addition, on Jan. 2—Rose Bowl game day—Burgerville will offer five original cheeseburgers for $5 and five double beef cheeseburgers for $10 all day, all made with all-natural Country Natural Beef.

“Last year, in honor of the Oregon Ducks playing in the BCS Championships, our restaurants came up with the “Quack Attack” milkshake and smoothie as a new way to celebrate the enormous amount of pride we felt as a community,” said Jeff Harvey, president and CEO of Burgerville. “This year, in honor of our Pac 12 champions, we are bringing back the specials, giving Pacific Northwest fans a delicious way to show their Duck spirit.”

Burgerville milkshakes are made with real ice cream from locally-owned Sunshine Dairy Foods of Portland, Ore., and topped with real whipped cream. Guests may also choose to lighten up their choice by selecting a smoothie made with non-fat frozen yogurt from YoCream. The perfect game day treat, Burgerville’s Quack Attack milkshakes and smoothies are available in three sizes – small ($3.45), regular ($4.25), and large ($5.35).

About Burgerville

Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

Allergens: Tree Nut, dairy

Intolerances: Lactose, corn

In December, every kids meal comes in a bag with fun activities on the outside and either temporary tattoos or stickers on the inside.

AC Portland is a nonprofit organization that promotes positive youth and community development through soccer, scholarship and service. Learn more - and get involved - at ACPortland.org.

Pratt Israel says she has been a Burgerville fan since high school, and even asked her husband out on a date at a Burgerville. She’s a frequent customer, and her favorite menu items are the Grilled Chicken Club Salad, Diet Coke and the Chocolate Peppermint Milkshake. She plans to take her husband, brother and father to Ketchikan Alaska for a trip of a lifetime.

WHERE: 7401 E Mill Plain Blvd., Vancouver, WA 98664

WHEN:  Friday, Dec. 9 at 4 p.m.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “Serve with Love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

WHEN: All day Thursday, December 15th, 2011.
All 38 Burgerville restaurants are open by 7 AM and are open until 10 PM or later.

WHERE: All 38 Burgerville restaurants in Oregon and SW Washington. For hours and directions to the Burgerville nearest you, visit Burgerville.com.

MEDIA EVENT: The media is invited to join Brian Grant and the Blazer Dancers at the Convention Center Burgerville near the Rose Garden Arena beginning at 11AM on Thursday.

Giving back to the community never tasted or sounded so good. This special event is in addition to Burgerville’s ongoing Shakers’ Sessions CD sales to help those affected by Parkinson’s. The CD features 12 local artists performing songs by Rob Barteletti, a local singer and songwriter diagnosed with early onset Parkinson’s disease. On sale now through December 31st exclusively at Burgerville restaurants, 100% of the profits from the sales of the CD will be donated to the Brian Grant Foundation.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

About The Brian Grant Foundation
Established in 2010, the Brian Grant Foundation supports efforts to build awareness and education of Parkinson’s disease in order to increase earlier diagnosis, educate patients and their families, and provide a viable forum for people affected by Parkinson’s. Its mission is to be an informational and inspirational resource for a community of people to live unique and fulfilling lives with Parkinson’s disease. Recently, the Foundation launched its new website, www.poweringforward.org, designed to support newly-diagnosed Parkinson’s patients and their caregivers. After playing professional basketball for 12 seasons in the NBA, Brian Grant was diagnosed in November of 2008 at age 36 with young onset Parkinson’s disease. Since, he has become an advocate and an inspiration for those living with PD.

VANCOUVER, Wash. (Dec. 5, 2011) – Greet the 2011 holiday season with warm comfort foods and cool treats from locally-owned Burgerville.  The offerings include chili cheeseburgers, chili waffle fries, three-bean chili con carne, golden waffle fries, and chocolate peppermint and egg nog milkshakes and smoothies.  Each of these menu items is available now at Burgerville’s 38 Northwest locations.

Warm Up to Burgerville’s Three Bean Chili Con Carne Menu Items
Winter is the perfect time to warm up with chili menu items. Burgerville’s own chili recipe is made with the following:
• Three kinds of beans – red, pinto and kidney – each harvested by family-owned and operated, Columbia Bean and Produce Company, the oldest processor of beans in Washington State. They have been in business for more than 57 years.
• All natural beef, both ground and in chunks, from the Country Natural Beef co-op of ranches.
• Hearty vegetables, including onions, tomatoes, green bell peppers and fire-roasted green chilies.

Burgerville’s chili is featured on a cheeseburger or on golden waffles fries. It can also be purchased by the cup (3.69) or bowl (4.99). The Chili Cheeseburger is $5.79 and the basket is $8.99. Chili Cheese Waffle Fries are $3.39 for a half order and $5.49 for a full order.

You’ll love the Golden Waffle Fries
These crispy, buttery waffle-cut fries are made with Northwest Gold potatoes harvested from the Columbia Basin and then fried in canola oil to perfection.  These pair wonderfully with a side of Chipotle Mayo, Litehouse Ranch or Burgerville’s signature spread.  Regular orders are $3.39, try a large for $5.29 or upgrade them in a basket meal for $1.50.

Take a Sip of the Season
This time of year, Burgerville features two festive and delicious milkshake and smoothie flavors: Chocolate Peppermint and Egg Nog. Burgerville milkshakes are made with real ice cream from locally-owned Sunshine Dairy Foods of Portland, Ore., and topped with real whipped cream. Guests may also choose to lighten up their choice by selecting a smoothie made with non-fat frozen yogurt from YoCream. Egg Nog milkshakes and smoothies are made with Sunshine Dairy Egg Nog, a traditional style, full-bodied egg nog. Chocolate Peppermint features Ghirardelli chocolate syrup, locally-sourced peppermint syrup from B.G. Reynolds made with peppermint oil from the Yakima and Willamette Valley made by hand in small batches in Portland, OR and real peppermint candies crushed on top.  

The perfect holiday treat, Burgerville’s Egg Nog and Chocolate Peppermint milkshakes and smoothies are available in three sizes – small ($3.39), regular ($4.29), and large ($5.39). 

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

Intolerances: Corn

Vancouver, Wash. (Nov. 11, 2011) – Just one month after the debut of BV Radio, Burgerville is expanding its reach into the local music scene with the launch of Burgerville Records. Burgerville Records’ first album, “Shakers Sessions” will be unveiled at a launch party Tuesday, Nov. 15.

“Shakers Sessions” is a compilation CD benefiting the Brian Grant Foundation. The album was created by local singer and songwriter Rob Barteletti, who was diagnosed with Parkinson’s disease in 2002. Wanting to make a benefit album for Parkinson’s patients, Barteletti recruited 12 Northwest vocalists to record the songs he wrote for the CD including Storm Large, Pete Droge, and Mike Coykendall. 
 “Shakers’ Sessions” will be sold exclusively through Burgerville’s 38 restaurants for $10 with 100 percent of profits being donated to the Brian Grant Foundation.

WHAT: Burgerville, the Brian Grant Foundation, and Rob Barteletti will cohost a CD launch party for Burgerville Records’ first album, “Shakers’ Sessions”. The event is free and open to the public.

WHEN: 3 – 7 p.m., Tuesday, Nov. 15

WHERE: Hawthorne Burgerville - 1122 S.E. Hawthorne Blvd., Portland

VISUALS: Live music, including Rob Stroup, Steve Wilkinson, and Nick Peets, among others.

AVAILABLE  FOR INTERVIEWS:
• CEO of Burgerville, Jeff Harvey, about why Burgerville is launching this project and his personal passion for music.
• Brian Grant, former Portland Trail Blazer, about the Brian Grant Foundation.
• Rob Barteletti about his creative process and the story of “Shakers’ Sessions.”                            
Last month,  Burgerville launched BV Radio, a unique, in-restaurant radio station that showcases musicians from the Northwest. BV Radio plays at all 38 Burgerville restaurants.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

The Salvation Army’s Home Front War Relief Fund provides much needed funds to support families of deployed military with their daily living expenses and financial hardship needs. Families make requests of the Home Front War Relief Fund when they are struggling financially due to deployment of a family’s wage-earner. Families in Oregon and Southwest Washington are eligible for support.
 
“Burgerville’s mission is to serve with love and The Salvation Army’s Home Front War Relief Fund exemplifies this,” said Jeff Harvey, president and CEO of Burgerville. “Supporting active duty members by assisting their loved ones not only helps while they are away- it helps make the transition easier when they return home.”

Additional donations to the program will be taken at all of Burgerville’s 38 restaurants. Also, KPAM AM 860 will host a radio telethon—Operation Santa Claus— in December to raise funds for the Home Front War Relief Fund. For a list of Burgerville locations visit http://www.burgerville.com/find-a-restaurant.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

Portland Business Journal

October, 2011

Read more here

WWeek.com
October 20, 2011
Read more here

OregonLive.com
October 21, 2011
Read more here

BV Radio is a unique, in-restaurant radio station developed by digital media pioneer io4Business. Drawing on a music library five times larger than most radio stations, visitors to Burgerville will hear music from local artists such as Blind Pilot, Radiation City, Pancake Breakfast, Fernando, and Chervona, among many others.

“Supporting local businesses and community is one of our core values,” said Burgerville president and CEO, Jeff Harvey. “When thinking about the music we play in our restaurants, we wanted to extend our support to local songwriters and musicians, many of whom have never had airtime on a local radio station.”

One-third of all the music programmed on BV Radio is by local and regional artists. “You’re definitely going to hear The Decemberists, The Dandy Warhols and Elliot Smith,” said Michael Roe, founder of io4Business. “But you’re also going to hear Viva Voce, Rob Stroup & The Blame, And And And - that’s a local band- heard of them yet?”

Musicians won’t be the only local focus for BV Radio. The station will also stream performances from Oregon Public Broadcasting’s LiveWire! Radio. And Burgerville is working on logistics to simulcast Timbers and Trailblazers games.

By the end of the year, BV Radio will be accessible from anywhere there is an internet connection through a well-known internet radio service. “Until then, you’ll have to visit your nearest Burgerville to hear Portland’s newest and most interesting, local radio station,” said Harvey.

Local artists who would like to have their music considered for airplay on BV Radio are encouraged to submit CDs to Burgerville headquarters located at 109 West 17th Street, Vancouver, WA, 98660.
About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

Burgerville continues its tradition of working with local, sustainability-oriented suppliers, by purchasing pumpkins from family-run Stahlbush Island Farms in Corvallis, Ore. A pioneer in sustainable farming, Stahlbush was the first farm certified as sustainable by the Food Alliance in 1997, and has been Burgerville’s sole source of pumpkins for many years.  From Stahlbush, the pumpkins make their way to Truitt Brothers of Salem, where they are processed. The shake base produced at Truitt Brothers is free of artificial colors and preservatives.  At the restaurant, the shake base is combined with Sunshine Dairy Foods ice cream or non-fat frozen yogurt from YoCream—and the pumpkin treat is born!

“Burgerville’s pumpkin shakes and smoothies are a true testament to our commitment to bringing locally grown and produced items to our guests,” said Jeff Harvey, president and CEO of Burgerville.

Simply spiced, Burgerville’s pumpkin milkshakes and smoothies are available in three sizes – small, medium, and large.  A small is available for $3.39, a regular for $4.29, and a large is $5.39.Burgerville’s pumpkin-themed menu items are available now through the end of November.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com

Vancouver Business Journal
Oct. 7, 2011
Read more here

VANCOUVER, Wash. (Oct. 3, 2011) – Burgerville and ConAgra Foods Lamb Weston have partnered to introduce a new packaging bag that will prevent nearly  25,000 pounds of trash from reaching landfills each year. The 100-percent recyclable bag is now being used when Lamb Weston ships french fries to all 38 Burgerville restaurants.

“Burgerville has long been committed to diverting trash from landfills,” said Jeff Harvey, Burgerville president and CEO. “Our recycling and compost program, including recycling of cooking oil into biodiesel, all support this commitment. When we learned french fry packaging accounted for a large amount of our trash, we wanted to find a way to become more environmentally friendly.”

Lamb Weston has removed the polyethylene coating from the inside of bags and replaced it with a coating made from a water-based material that can be re-pulped and turned into new paper products.

“Packaging accounts for an estimated one-third of all the waste that ends up in U.S. landfills,” said Mark Hayden, senior vice president of Lamb Weston’s supply chain. “To remove part of our packaging from that statistic, Lamb Weston worked to change the composition of the bags we use. Together with Burgerville, we developed an easier-to-manage and more earth-friendly solution for french fry bags that demonstrates Lamb Weston’s commitment to sustainability and helps Burgerville achieve its goals.”

Lamb Weston and Burgerville estimate that for every 1,000 cases of french fries, 6,000 bags (equivalent to 380 pounds of waste) will be diverted from landfills. On average, Burgerville uses 66,000 cases of french fries annually, eliminating 25,000 pounds of waste with the new bag.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

About Lamb Weston
Lamb Weston makes quality frozen potato, sweet potato and other vegetable products for restaurants, retailers and other foodservice operations throughout the world. Lamb Weston is a brand of ConAgra Foods, Inc. (NYSE: CAG), one of North America’s leading food companies, with brands in 97 percent of America’s households. For more information, please visit www.lambweston.com or www.lambweston.com/delhi.

For more information on ConAgra Foods’ corporate responsibility initiatives:
www.conagrafoods.com/corporateresponsibility

Vancouver, Wash. (Sept. 16, 2011) – Burgerville, a longstanding tradition in Oregon and Southwest Washington, announces a major sponsorship agreement with AC Portland, an emerging youth development initiative that aims to transform kids and communities through soccer. This year, AC Portland will reach more than 1,000 elementary school students and open AC programs at six locations in Portland-area neighborhoods struggling with low student achievement: St. Johns, Peninsula, Humboldt, Markham, Beaverton and outer East Portland.

The groundbreaking new program builds on the shared commitment of both organizations to be a part of northwest communities.  Burgerville joins adidas America, the Portland Timbers and the Timbers Army 107IST in launching this national pilot program in Portland.

 “We are honored to support AC Portland in its quest to better the lives of local youth,” said Jeff Harvey, president and CEO of Burgerville. “Our goal is to not only help build momentum for this pilot program, but to truly enrich the lives of children and promote wellness and community in each of our restaurant’s neighborhoods.”

Burgerville’s commitment includes sponsorship of the Portland Wellness Cup, a regional tournament that challenges students and youth teams from the entire region to demonstrate their skills in other areas beyond soccer.  Friendly competitions are waged in three seasons and focus on:

• Fall - Poetry/Public Expression
• Winter – Friendly Team Play
• Spring - Service to Community 

Poetry kicks off immediately, with individual and team applications offered online and at select Burgerville locations.  Details for winter and spring events will be announced later this year.  Friendly Poetry SLAMS are scheduled initially at Burgerville locations in Gresham and Hillsboro, as well as a wide range of neighborhood school locations where AC Portland’s Advantage Centers are established.  Entries are encouraged from every corner of the area and a regional Poetry SLAM will showcase the best on Nov. 17.  Poetry SLAM entries are also slated to become lyrics for regional recording musicians and performed at an AC Portland benefit in the spring of 2012.

The Portland Wellness Cup will kick-off in nine neighborhoods when the AC Portland soccer-infused after-school programs begin on Sept. 19. AC Portland offers nationally recognized America SCORES curriculum in conjunction with school and after-school programs.

“We are thrilled to welcome Burgerville, a great brand and organization to our team,” said Richard Recker,  AC Portland director. “Burgerville’s commitment to quality, community and wellness are values that are very closely aligned with AC Portland’s goals.  It’s a natural partnership, and we know the relationship will start strongly and continue to grow over time, just like the students we will serve.”

About AC Portland
AC Portland was established in 2011, the MLS debut season of the Portland Timbers and fuses two nationally-recognized youth development programs that adidas America has supported in cities across the country for many years.  AC Portland becomes the first city in the country where these programs are deployed as a part of a broader program that promotes a wide range of soccer, scholarship and service activity.  In addition to youth soccer, poetry and service learning programs, AC Portland works with each community to build local leadership and support to expand and sustain programs, as well as pursuing improvements to a centrally-located community soccer field. For more information, please visit www.ACPortland.org.

About Burgerville
Burgerville is a quick service restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

VANCOUVER, Wash. (July, 2011) ?Burgerville is celebrating the Walla Walla Sweet Onion season with the return of its famous onion rings and a new partnership with Walla Walla?s River Point Farms.

?Burgerville has been partnering with the growers in the Walla Walla Valley since 1997,? said Jeff Harvey, president and CEO of Burgerville. ?This year we are excited to team up with River Point Farms, which recently built a state-of-the-art facility to store its onions. This will help ensure our Walla Walla onions stay fresh so we can deliver them to our guests in highest quality for the longest possible period of time.?

Burgerville?s Walla Walla Sweet Onion menu items are available during the onion?s growing season, which typically runs from late June through early September, with peak harvest in July.

Everything about the onion rings stays true to Burgerville?s philosophy of using local ingredients. Before they are cooked, the onions are dipped in buttermilk from Portland-based Sunshine Dairy.Their dipping sauce comes from Litehouse, a family-owned, Idaho-based company.

Walla Walla Sweet Onion menu offerings include three or five piece onion rings and Walla Walla Sweet Onion Cheeseburger. Additionally, Walla Walla Caramelized Onion Topping that can be added to any sandwich.

About Burgerville
Burgerville is a quick service restaurant company with 39 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from a mission to ?serve with love.? Burgerville?s values extend beyond locally grown berries, all-natural beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit www.burgerville.com.

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Burgerville opened its first restaurant in Vancouver, Wash., in 1961, and its mission from the beginning was to serve local communities and treat people with love and respect. More than 50 years later, Burgerville has grown to 39 locations, employing 1,500 and supporting numerous neighboring businesses and farmers.

During the last 50 years, Burgerville has:

• Spent more than $200 million with local companies, creating a market for hundreds of regional farms, orchards and ranches
• Donated in excess of $4 million to more than 22,000 local charities
• Served more than 80 million guests
• Developed more than 65,000 employees
• Converted to 100 percent renewable wind power
• Reduced CO2 emissions by 18.2 million pounds annually

“We are dedicated to doing business locally, responsibly and sustainably and thank our community, partners, farmers and customers for helping us arrive at this milestone,” said Jeff Harvey, president and CEO of Burgerville. “However, rather than reveling in our accomplishments, we prefer to look at the last 50 years as preparation for all we need to accomplish in the next half-century.”

Celebrations by Location:

Burgerville’s signature 50th anniversary parties will take place throughout spring, summer and fall. Each location will host restaurant-specific events including a Heritage Menu on the day of the party, offering six menu items at reduced prices.

The Heritage Menu includes:

• .89 cent original hamburger
• .99 cent original cheeseburger
• $1.49 beef cheeseburger
• .79 cent small fries
• .79 cent small drink
• $1.29 small milkshake (strawberry, chocolate or vanilla)

Following is the 2011 restaurant celebration calendar:

May 14: 2975 NE Hogan Dr., Gresham OR 97030
May 21: 7401 E Mill Plain Blvd., Vancouver, WA 98664 & 9909 NE Hwy 99, Vancouver, WA 98686
May 28: 8671 N Ivanhoe, Portland, OR 97203 & 4229 NE 122nd Ave., Portland, OR 97230
June 18: 13309 NE Hwy 99, Vancouver, WA 98686
June 25: 10903 NE Fourth Plain Blvd., Vancouver, WA 98662 & 3504 SE 92nd Ave., Portland, OR 97266
July 9: 8218 NE Glisan St., Portland, OR 97220 & 2200 E Fourth Plain Blvd., Vancouver, WA 98661
July 16: 118 W Third Street, The Dalles, OR 97058 & 6700 NE 162nd Ave., Vancouver, WA 98682
July 23: 217 W Main St. PO Box 959, Battle Ground, WA 98604 & 1122 SE Hawthorne Blvd, Portland, OR 97214
July 30: 307 E Mill Plain Blvd., Vancouver, WA 98660 & 518 NE Third Ave., Camas, WA 98607
August 6: 1135 NE MLK Blvd., Portland, OR 97232 & 2401 NE Cornell Rd., Hillsboro, OR 97124
August 13: 1900 Molalla Ave., Oregon City, OR 97045 & 600 W Main St., Kelso, WA 98626
August 20: 429 SE 122nd Ave., Portland, OR 97233 & 909 SW First Ave., Canby, OR 97013
August 27: 11900 SW Canyon Rd., Beaverton, OR 97005 & 615 E Main St., Monmouth, OR 97361
September 10: 19119 SE McLoughlin Blvd., Milwaukie, OR 97267 & 3432 SE 25th Ave., Portland, OR 97202
September 17: 1245 NW 185th Ave., Aloha, OR 97006 & 15650 SW Upper Boones Ferry Rd., Lake Oswego, OR 97035
September 24: 11704 SE Mill Plain Blvd., Vancouver, WA 98684 & 2514 Portland Rd., Newberg, OR 97132
October 1: 16211 SE Division St., Portland, OR 97236 & 16416 SE McGillivray Blvd., Vancouver, WA 98683
October 8: 9385 SW Allen Blvd., Beaverton, OR 97005 & 8320 NE Vancouver Plaza Dr., Vancouver, WA 98662
October 15: 715 S Columbia River Hwy., St. Helens, OR 97051 & 1120 Lewis River Rd., Woodland, WA 98674
October 22: 2310 Santiam Highway SE, Albany, OR 97322 & 818 Harrison Ave., Centralia, WA 98531
October 29: 18350 Willamette Drive, West Linn, OR 97068

Burgerville opened its first restaurant in Vancouver, Wash., in 1961, and its mission from the beginning was to serve local communities and treat people with love and respect. More than 50 years later, Burgerville has grown to 39 locations, employing 1,500 and supporting numerous neighboring businesses and farmers.

During the last 50 years, Burgerville has:

• Spent more than $200 million with local companies, creating a market for hundreds of regional farms, orchards and ranches
• Donated in excess of $4 million to more than 22,000 local charities
• Served more than 80 million guests
• Developed more than 65,000 employees
• Converted to 100 percent renewable wind power
• Reduced CO2 emissions by 18.2 million pounds annually

“We are dedicated to doing business locally, responsibly and sustainably and thank our community, partners, farmers and customers for helping us arrive at this milestone,” said Jeff Harvey, president and CEO of Burgerville. “However, rather than reveling in our accomplishments, we prefer to look at the last 50 years as preparation for all we need to accomplish in the next half-century.”

Celebrations by Location:

Burgerville’s signature 50th anniversary parties will take place throughout spring, summer and fall. Each location will host restaurant-specific events including a Heritage Menu on the day of the party, offering six menu items at reduced prices.

The Heritage Menu includes:

• .89 cent original hamburger
• .99 cent original cheeseburger
• $1.49 beef cheeseburger
• .79 cent small fries
• .79 cent small drink
• $1.29 small milkshake (strawberry, chocolate or vanilla)

Following is the 2011 restaurant celebration calendar:

May 14: 2975 NE Hogan Dr., Gresham OR 97030
May 21: 7401 E Mill Plain Blvd., Vancouver, WA 98664 & 9909 NE Hwy 99, Vancouver, WA 98686
May 28: 8671 N Ivanhoe, Portland, OR 97203 & 4229 NE 122nd Ave., Portland, OR 97230
June 18: 13309 NE Hwy 99, Vancouver, WA 98686
June 25: 10903 NE Fourth Plain Blvd., Vancouver, WA 98662 & 3504 SE 92nd Ave., Portland, OR 97266
July 9: 8218 NE Glisan St., Portland, OR 97220 & 2200 E Fourth Plain Blvd., Vancouver, WA 98661
July 16: 118 W Third Street, The Dalles, OR 97058 & 6700 NE 162nd Ave., Vancouver, WA 98682
July 23: 217 W Main St. PO Box 959, Battle Ground, WA 98604 & 1122 SE Hawthorne Blvd, Portland, OR 97214
July 30: 307 E Mill Plain Blvd., Vancouver, WA 98660 & 518 NE Third Ave., Camas, WA 98607
August 6: 1135 NE MLK Blvd., Portland, OR 97232 & 2401 NE Cornell Rd., Hillsboro, OR 97124
August 13: 1900 Molalla Ave., Oregon City, OR 97045 & 600 W Main St., Kelso, WA 98626
August 20: 429 SE 122nd Ave., Portland, OR 97233 & 909 SW First Ave., Canby, OR 97013
August 27: 11900 SW Canyon Rd., Beaverton, OR 97005 & 615 E Main St., Monmouth, OR 97361
September 10: 19119 SE McLoughlin Blvd., Milwaukie, OR 97267 & 3432 SE 25th Ave., Portland, OR 97202
September 17: 1245 NW 185th Ave., Aloha, OR 97006 & 15650 SW Upper Boones Ferry Rd., Lake Oswego, OR 97035
September 24: 11704 SE Mill Plain Blvd., Vancouver, WA 98684 & 2514 Portland Rd., Newberg, OR 97132
October 1: 16211 SE Division St., Portland, OR 97236 & 16416 SE McGillivray Blvd., Vancouver, WA 98683
October 8: 9385 SW Allen Blvd., Beaverton, OR 97005 & 8320 NE Vancouver Plaza Dr., Vancouver, WA 98662
October 15: 715 S Columbia River Hwy., St. Helens, OR 97051 & 1120 Lewis River Rd., Woodland, WA 98674
October 22: 2310 Santiam Highway SE, Albany, OR 97322 & 818 Harrison Ave., Centralia, WA 98531
October 29: 18350 Willamette Drive, West Linn, OR 97068

Governor John Kitzhaber and the Oregon Sustainability Board honored six companies and non-profit organizations for their commitment to sustainable business practices at the Future Energy Conference. Burgerville was chosen as the winner in the large business category.

Portland Business Journal Sustainability Awards

Burgerville won the Sustainable Supply Chain award for being a leader in new sustainability practices.

PORTLAND – Governor John Kitzhaber and the Oregon Sustainability Board honored six companies and non-profit organizations for their commitment to sustainable business practices at the Future Energy Conference on April 13^th.

Burgerville was chosen as the winner in the large business category. Northwoods Nursery received the award in the small business category. The NGO/Government awards go to the Corvallis School District, Corvallis Sustainability Coalition, First Alternative Co-op and the Port of Portland.

“We are working hard to rebuild Oregon’s economy so that is truly sustainable, and these pioneering companies and organizations are strong examples of how we can achieve this,” said Governor Kitzhaber.

The awards recognized organizations that had taken dramatic and comprehensive steps to incorporate sustainability into their operations and set themselves up as examples for other organizations of their type and size. Oregon Secretary of State Kate Brown, who chairs the Oregon Sustainability Board, joined Governor Kitzhaber in handing out the honors.

“It is truly an honor to recognize these organizations for their outstanding efforts in supporting Oregon’s economy while reducing the impact on the environment,” Secretary of State Kate Brown said. “These private and government groups are real innovators for the future and their work should inspire us all to live more sustainable lives both at work and at home. All the winners deserve our deepest gratitude.”

In2006, then Governor Ted Kulongoski issued an Executive Order directed the then Oregon Economic and Community Development Department (OECDD) [now known as Business Oregon] to establish an awards program to promote and advance the inclusion of sustainable practices in government and the private sector.

Large Business Award Winner-Burgerville

Burgerville is a quick-service restaurant company with 39 locations throughout Oregon and Southwest Washington, giving customers fresh, great-tasting food with a mission to “serve with love.” Burgerville’s values extend beyond serving locally grown berries, all-natural beef, Walla Walla Sweet onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing accessible healthcare for hourly employees and their dependents, purchasing wind power equal to their total energy use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling.

We’ll make a donation for every guest transaction Wednesday - and, if you use your Burgerville Card and purchase any Fresh Strawberry item, we’ll make an additional donation on your behalf. Join us to feed your family - and feed the Earth.

Visit any Burgerville restaurant on Wednesday, March 30th and we’ll make a donation to each community’s United Way chapter. Every guest visit counts - come by and make any purchase and you’ll be helping others in your local community! United Way and Burgerville know that healthy, educated and empowered communities thrive. Stop by and be counted.

Recently you may have heard that the 307 E. Mill Plain Blvd Burgerville location is closing. This restaurant has been an iconic spot for both Burgerville and the Vancouver community and we know many of our guests have strong memories associated with this location, as do we. However, as this restaurant closes, in its place will be a new mixed-use space we are confident will help with the revitalization of downtown Vancouver.

We have been working closely with the restaurant’s employees, guests and the Vancouver community to ensure the transition is well-planned and flawlessly executed. All employees of this location are being offered employment opportunities at other locations.

We have sold the property to Prestige Development, which owns the rest of the block adjacent to the restaurant property. In the restaurant’s place the Vancouver community will now have a significant development project that will bring construction jobs, new permanent employers, and new residents to the downtown area. The $16 million project will feature more than 100 apartments, and 7,000 square feet of retail space, with the possibility of a co-op grocery store, deli and coffee shop.

Burgerville’s corporate headquarters have been in downtown Vancouver for 50 years and we are committed to the growth and success of the city. Over the years we have partnered with the City of Vancouver to improve its economic and business climate including supporting Propstra Square at Esther Short Park and the Glockenspiel (bell tower) and providing funding for the baseball field at Hudson’s Bay High School and a number of area swimming pools including the Parsley Center pool.

Burgerville has always been dedicated to healthy and thriving communities, and we believe that this new development will help bring a renaissance to downtown Vancouver and ultimately benefit the community’s residents, local businesses, and Burgerville as well.

Sincerely,

Jeff Harvey
President and CEO of Burgerville

So come home to Burgerville. Let?s continue this journey together.

Click here for a list of celebration dates and locations this summer and fall.
http://www.burgerville.com/50th-birthday/

http://www.facebook.com/#!/burgerville

Dear Burgerville Community Guests,

We appreciate any concerns you may have about The Oregonian’s article about our Burgerville restaurant in Beaverton and thank you for taking an active interest in your community, and our environment.

As part of our lease renewal discussions at our Beaverton Burgerville location, we expressed to our landlord and property owner, Weil Enterprises, our concerns for the limitations of the property, including the size, parking, and limitations to our ability to serve guests.

Our commitment to preserving the sustainability of our communities will remain in the forefront of any decisions made regarding this situation.

We are partnering with the property owner and many city and state departments to explore all options for our Beaverton Burgerville to meet the needs of the community. Our guests have requested more ways to access this location (such as increased dining room space, drive-thru, bike-thru, and outside dining). The current site was developed in 1969, and the community - and their needs - has grown tremendously since that time.

We will not act on any option that risks environmental impacts that all stakeholders (City of Beaverton, the Army Corp of Engineers, the Department of State Lands, Clean Water Services and the DEQ) agree cannot be appropriately mitigated.

The Beaverton Burgerville has been in this location for over 40 years. We love this location and the community, and are committed to exploring options to be there for another 40 years.

Sincerely,

Jeff Harvey

President/CEO, Burgerville

When he’s not cooking up delicious menu items at Burgerville, Garcia assists his wife with her pastry business by baking awe-inspiring cakes. He also coaches his son’s t-ball team and plays goalkeeper for a local soccer team. Senen is a member of Burgerville’s Chef’s Council and the General Manager of our Monmouth, Oregon restaurant, so stop by and say hello when you’re in the area. We’re lucky to have Senen as one of our many talented and inspiring team members and we’re pretty sure you’ll think so, too.

Burgerville received this award from the Washington Restaurant Association Executive Committee for its community involvement, participation in the WRA’s endeavors and innovation as business leaders.

• VBJ Business Growth Awards-Finalist for Innovator of the Year

Innovator of the Year honored Burgerville for its positive effect on SW Washington’s business, industry and community.

• AWB Environmental Excellence Award for “Leading Practices”

AWB’s Environmental Excellence Award recognized Burgerville for demonstrating initiative, innovation and outstanding achievements in environmental compliance, protection and conservation.

• AWB Community Service Award for “Helping People in Need”

The Association of Washington Business recognized Burgerville for its volunteerism and contributions which make their communities better places to live and work.

• Nation’s Restaurant News Menu Masters Award

Burgerville was recognized for its success with guests by offering affordable, out-of-the-ordinary foods that are often healthful and delicious.

• Green Washington Awards

Burgerville was recognized as a Green Retailer for its sustainable initiatives! Burgerville joined REI as a recipient in the retail category of the 2010 Green Washington Awards presented by Seattle Business Magazine.

Liepold Farms Blackberry Field, Boring, OR

It’s hard not to walk around in continual amazement at how much is being done on the sustainability front here at Burgerville.  Many of the exciting projects I am seeing and hearing about are works-in-progress, so stay tuned, but here is one example I can share now:

Last week I sat in on a meeting with the processor of our blackberries.  The local processor we work with is now owned by a larger company, and this meeting was about establishing our relationship with the parent company.

Here’s how part of the conversation went:

Burgerville:  In order to get the best blackberry flavor, our farmers will pick several harvests of Marionberries for us, at the peak of ripeness.  This means we can’t predict exactly when those harvests will be, because berries are ripe when they’re ripe. Our request to you is that treat the farmer as your “customer,” and give them your absolute best customer service. Be responsive to their schedule, and to any needs they have.

Processor:  Treat the farmer as the customer?  That’s 180 degrees from the normal industry behavior, where usually the farmer is the one who gets the short end of every stick.

Burgerville:  Yes, at the heart of our menu and food is our relationship with the farmer. We work closely with them to understand how to truly support farming families and their communities, and to serve the absolute best food and local ingredients  to our guests.

Processor:  So the true value of the food your selling, really, is human respect!

Burgerville:  Yes, that’s it.

Processor:  We have worked in this industry for a lot of years and with a lot of businesses, and nobody, from coast to coast, is as into this as you are.

Burgerville:  We can’t do it alone. We need our entire supply chain of partners joining us and working together. This is our invitation to you.

Processor:  We’ll be honored to be part of it.  And if we could get in on one of those farm visits, we would just love it.

The ranchers gather twice a year to discuss business. This month, while in Portland for such a meeting, ranchers visited with Burgerville guests and staff in each of our 39 restaurants, deepening relationships and sharing the story of their beef and their ranches.  The ranchers also hosted a special event in downtown Portland, open to the public, called a “Country Food Fair.”

At the Fair, after doing some square dancing, I bought myself a burger and shake from the Burgerville Nomad (all revenue from the evening was donated to theOregon Food Bank and went looking for a place to sit. I saw a friend sitting on a hay bale, so I went to say hello. As it turned out, my friend was talking to Country Natural Beef co-founder Doc Hatfield.

When I joined the conversation, they were discussing Doc’s efforts to restore sage grouse habitat on his ranch. My friend Joe Walicki – who was the very first full-time paid “environmentalist” in Oregon, when he was hired by the Wilderness society in the 70’s – has known the Hatfields for years, and has visited their ranch. They discussed Joe’s interest in setting up a formal environmental stewardship / ranch visit program, and Doc said that he’s eager to establish something like that as soon as possible.  Doc, unfortunately, has a cancer diagnosis. He isn’t sure how much longer he will be around, and he wants to make sure that lessons are passed on. He was anything but grim on the subject, though.  “I wouldn’t know my motorcycle could go 104 MPH without this diagnosis,” he reported with a grin, describing a recent trip involving long, flat, straight roads in the California desert.

When our conversation strayed from imitating the mating calls of sage grouse, and past the Tim McGraw song “Live Like You Were Dying,” we discussed Michael Pollan and slaughterhouses. Doc Hatfield spoke knowledgably and respectfully of the author of The Omnivore’s Dilemma, which criticizes what he calls the “industrial food chain,” including the health and environmental impacts of most beef raised in America today. Doc agrees that most cows don’t have healthy or happy lives; that’s why he’s doing things differently.  And on the subject of the recent interest in “local slaughterhouses,” Doc argues that in some cases, economies of scale really make sense.  The large slaughterhouse that Country Natural Beef uses, AB Foods, LLC in Toppenish,Washington,  is able to operate more energy efficiently, and make use of the whole animal, in ways that smaller, local slaughterhouses could not match.  He said that he always strives to make the best sustainable choices, but also to make sure that those choices are grounded in reality, not just instinct.  That’s a goal I am proud to have in our supply chain.

David and Peter Truitt were still in their 20’s when they purchased the original cannery that houses one of the company’s divisions today. Now David manages the field and operations aspects of the business, building direct relationships with local growers and overseeing the processing of over 40,000 tons of pears, beans, plums and cherries each year – including the local cherries in Burgerville’s new Northwest Cherry Chocolate Milkshakes and Smoothies! Meanwhile, Peter focuses on building similarly close relationships with customers, and championing the true value of sustainable food production in the Northwest and across the country.

Okay, so that’s the formal intro. On a personal note, I love working with Peter Truitt. We conducted the interview below through email, yet somehow Peter made it feel like we were having a conversation together while sipping lemonade on his front porch. So, in the spirit of building meaningful relationships from the farm to the processor to the milkshake straw, here is my recent virtual porch conversation with Peter Truitt.

Alison: What is your favorite time of year in the Pacific Northwest?

Peter: First choice: summer because I grew up in Louisiana where the summers were unbearably hot and humid.  I still marvel at our utterly tranquil summers, even with the occasional heat spells.  More importantly summer in the country is fascinating with all the farm activities whirling away during the long light of day.  A drive down a country road watching all the farm trucks, combines and tractors toiling away reveal a side of life that is almost shocking in its newness.  Of course it’s not new, but this life is all but invisible during the remaining 3 seasons.

A very close second choice is the spring, a long lasting re-emergence of life from the dark/ gray days of winter – farmers tilling their soil/ readying their crews and equipment for the summer show time right around the corner.

Alison: How has the role of food preservation in American agriculture changed since your family started in the industry?

Peter: Wow; that’s a big question.  Food preservation has always aimed to provide safe food when it isn’t available fresh (and, it should be mentioned, modern day food processing seeks to make finished/ semi finished foods available in a culture driven to convenience).  After all, that’s what drove Napoleon to invent canning in order to feed his troops in the Crimea during the winter.  That hasn’t changed but the form of packaging and processing has changed a lot and that’s where the biggest changes exist.  Frozen/ refrigerated preservation evolved to stop degradation; shelf stable processing (canning etc.) sought to reduce process times in order to better preserve beginning nutrients, colors and textures.  Both systems have evolved to make more varieties of food products available.  Packaging has changed to better suit user and consumer preferences and to permit a wider range of processing possibilities.  Packaging materials, process methods and the general science of food have all influenced the direction of food processing.  Recent consumer concerns about social and environmental impacts of food processing have changed a processor’s role in the middle into a more responsible participant in the value chain from farm to table.  In other words it’s not good enough to make a good product.  A responsible processor takes responsibility for food safety first of all, but then also for the integrity of relationships both upstream and downstream, and finally for responsible employment and citizenry.

Alison: What are you learning about what it takes to bring sustainable food production to scale?

Peter: I’m learning how gratifying it can be.  In order to finally complete a task of this sort, some important pieces have to be assembled – consumer, operator, distributor, product development and process groups and last but far from least, suppliers (growers/ ranchers/ orchardist).  It takes longer than one would hope and it absolutely must conform to growing/ harvest cycles.   Once created a value chain of a new sort has an altogether new foundation.

Alison: Tell us a favorite Truitt Brothers story.

Peter: All I needed to know in processing life, I learned canning green beans, a simple but dignified product.  I learned (and still do) integrity with growers, principles of quality which are utterly non negotiable, principles of respecting people who do the tedious work of taking a rough agricultural product and making it presentable and appetizing, and finally principles of honesty when dealing with our customers.

Alison: What are you looking forward to?

Peter: Spring…

Truitt Bros. processes local cherries for Burgerville’s Northwest Chocolate Cherry Milkshakes and Smoothies, the Food Alliance certified pumpkin we serve in milkshakes and smoothies in the fall, and other seasonal ingredients for our menu including pears, apples, beans and cranberries. Visit the Truitt Brothers website to learn more about their company and their unique contribution to our sustainable food system.

The launch of Burgerville’s new, compostable ecotainer® soft drink cups and lids, in cooperation with our sustainability colleagues at International Paper and Coca-Cola, represents the last major component of our packaging waste stream to go compostable.  The program isn’t perfect yet, and we still have a few non-recyclable or compostable challenges ahead of us, like plastic and foil ketchup and dressing packs, but the soda cups were the last big component to divert out of the landfill!

The hands-on participation and feedback from everyone who eats and works in our restaurants is what really brings our composting, recycling and sustainable packaging system to life. It’s a work in progress, so we’re interested in hearing what you think. What’s working about the program? What’s not working? What ideas do you have to make it easier for more people in our region and in the world to reduce waste and make a difference together by composting and recycling all we can?

Post comments, questions and brilliant ideas here, and join us on our composting, recycling and sustainable packaging journey! We’ll also be posting more blogs this month with updates on our program and answers to frequently asked questions, so stay tuned!

Pause with me and imagine this — a circle of independent, strong willed, western ranchers, sitting together in a circle, listening to each other, young and old, and making consensus decisions for the common good of their coop, the environment, their animals and their customers. It’s the purest demonstration of democracy-in-action I’ve ever experienced!

Over the past year, Burgerville has been collaborating with Country Natural Beef, Food Alliance, New Seasons Market and others on a next generation of animal welfare standards, as Country Natural Beef continuously improves and leads the industry. The cooperative has also been collaborating with well known animal behaviorist Dr. Temple Grandin, who has officially endorsed their “Raise Well” animal welfare standards. A full-length film, titled TempleGrandin, which profiles her life story with Autism and showcases her contributions to revolutionizing the cattle industry, premieres on February 6 on HBO.

I got to meet Dr. Grandin in person last year and sit in on some her animal handling workshops. She has an amazing ability to help others think situations through from the animal’s point of view – even a city mouse like me. Here’s a quote from Dr. Grandin in her own words on what makes the people and practices of Country Natural Beef so special:

“The ranching families who form Country Natural Beef are really dedicated to producing beef in a humane, sustainable manner.  When I went to the CNB annual meeting, I was impressed with how each rancher had an opportunity to voice their opinion on the guidelines…  They are hardworking, honest people who are close to the land, and they have enthusiastically implemented a three tier auditing process.  This will help insure that the cattle are handled and raised according to high standards.”

In addition to their work with experts like Dr. Grandin, all Country Natural Beef ranches are third party audited and certified sustainable by Food Alliance, the most comprehensive certification program for farms, ranches and food handlers for sustainable agricultural and facility management practices.

Watch Temple Grandin on HBO tomorrow night and learn about her story!

If the world observed a minute of silence to honor each of the 150,000 confirmed lives lost, our silence would last over 104 days.

If we honored each life lost with an hour of silence, our mourning would span over 17 years.

As the full magnitude of what has happened sinks in, it can feel impossible that I, as just one person, can make any sort of meaningful impact in the face of such devastating loss.

This morning I read an article about 7 year old Charlie Simpson who raised over $100,000 for Haiti by organizing a bike-a-thon. What I’m learning from Charlie is that one person really can make a world changing difference, and that it is through embracing our power as individuals and using our gifts for the common good that we will truly honor each individual human spirit our global community  has lost.

At Burgerville, you can contribute to Medical Teams International’s Haiti relief efforts by adding a donation to your order at the register or through the drive-through.  Simply ask the cashier serving you to add a donation of any amount you are able to give to your transaction.

Please give.

I?m an optimist at heart so, when I chew on big questions like these, what I imagine gets pretty Utopian pretty fast. What if all people have access to fresh, locally and sustainably produced food? What if every worker has access to affordable healthcare and day care? What if alternative forms of transportation today are mainstream tomorrow? What if every job is a green collar job? What if?

What I?m learning at Burgerville  is that when we have the courage to dream big out loud, the more connected our big dreams turn out to be. We start seeing the connections and synergies between us, practical ideas emerge, and pretty soon we?re getting into action together toward a sustainable future.

Showcasing fresh, local ingredients, keeping as many dollars in our local food economy by building relationships and doing business with our neighbors, and serving the community have been at the core of Burgerville?s values since George Propstra opened the first restaurant in 1961.

Now, almost 50 years since serving the first fresh, never frozen hamburger to the first Burgerville guest, we?re exploring what being a good corporate citizen looks like today and, in the spirit of dreaming big out loud together, we need your help.

What is our shared vision for our regional food system as a model of sustainability in the world? How will the vision we imagine together today inform the actions we take in the next twenty-four hours as individuals, in our families, at work, in our communities and as a region?

There is a stanza in Elizabeth Alexander?s inauguration day poem, ?Praise Song for the Day,? that I love:

Praise song for struggle, praise song for the day.
Praise song for every hand-lettered sign,
The figuring-it-out at kitchen tables.

We intend for this new, sustainable space on our website to serve us all as a kitchen table, where people with diverse backgrounds, perspectives and ideas come to dream big out loud, gain visibility to and inspiration from the connections between us — and before we know it we?re all taking action together! We?ll use www.burgerville.com/sustainable-business to share our sustainable business vision and plans, update you on our progress, incorporate your ideas, and coordinate collective action.

Everyone is welcome at this kitchen table, and all of us together can do a lot more good than any one of us, so please share this invitation with your network of visionaries today!

YMCA “Spirit of Health Award”
Please review the recent awards.

Oregon State Restaurant Association: “Restaurant Neighbor Award”
Honoring Burgerville’s commitment to the community and for its participation in events that serve Oregon Special Olympics, the American Diabetes Association and The United Way, among others.

Association of Washington Business: Community Service Award
Honoring Burgerville’s commitment to the community for its participation in events that serve the American Diabetes Association and The United Way.

Willamette Week’s Best of Portland Award: Best “Cheap” Burger
Burgerville won this “readers choice” award for having the best burger for a quick service/fast casual restaurant in the Portland area.

2006 Green Power Leadership Award: U.S. Environmental Protection Agency and U.S. Dept. Of Energy
Honoring The Holland Inc. / Burgerville for its corporate-wide purchase of wind power.

Clark County Public Health: Corporate Leader Award
Honoring Burgerville’s commitment to health care and benefits for employees, partnering with Kaiser for healthier food choices, use of trans fat free oils and purchasing fresh, local and sustainable foods.

Burgerville was selected by AOL users for the “Best Burger” in Portland, Oregon for 2008 for our great taste and use of high quality, local and seasonable ingredients.

• Association of Oregon Recyclers, Recycler of the Year- Company/Organization

Burgerville was selected as a recipient of this year’s award.

• Association of Washington Business Community Service Award for “Helping People in Need.”

Burgerville has been awarded the AWB saluted Burgerville for its continuing commitment to helping the community through numerous charitable organizations including: The Special Olympics, The United Way and the American Diabetes Association.

• Association of Washington Business “Better Workplace Award” for Innovative Benefit/Compensation Programs

Burgerville received this award for its continued commitment to health care coverage for its employees.

• Association of Washington Business “Better Workplace Award” for Job Training

Burgerville received this award for its commitment to employee job development and training programs.

• American Psychological Association “Best Practices” Award

Burgerville received this award for its implementation of numerous programs that promote employee health and well-being including a comprehensive health care plan.

Burgerville was voted Portland’s “Best Burger” for its unparalleled quality, fresh, local ingredients, and seasonal treats.

• Tillamook Fan Club “Restaurant of the Month”

Tillamook Cheese asked its fans on Facebook to tell them their favorite eatery featuring Tillamook products. The result was a resounding majority for Burgerville, naming the Vancouver-based chain Restaurant of the Month for July 2009.

• Finalist: Oregon Ethics in Business Awards

The Oregon Ethics in Business Steering Committee honored Burgerville for demonstrating ethical business practices in the workplace, the marketplace, the environment and the community.

• Vancouver Rotary Club’s 2009 “Vocational Service Award”

Tom Mears was recognized with the Vancouver Rotary Club’s 2009 Vocational Service Award for his outstanding commitment to Burgerville since 1966, service on a number of community boards and lasting, positive influence in the vocational area.

• Nation’s Restaurant News “Golden Chain Award”

Jeff Harvey will be recognized with a Nation’s Restaurant News Golden Chain Award at the 50th annual Multi-Unit Foodservice Operators, or MUFSO, Conference in October. The Golden Chain Awards are given out to multi-unit restaurant executives for outstanding leadership skills.

• ComPsych Corporation “Health at Work Award”

Burgerville won the Silver Award for the company’s committment to affordable healthcare.

• YMCA “Spirit of Health Award”

Tom Mears received this award for Burgerville’s industry-leading employee healthcare benefits and committment to sustainable business practices. Mears was also honored for his leadership in Clark County-based Community Choices, a nonprofit promoting community health.

That’s why we make sure that the toys in our Kids Meal bags are entertaining, while also creating an opportunity for you and your child to play together and maybe learn something new too!

More

• Burgerville - Allergy and Ingredient Guide
• Seasonal Items: Ingredients, Nutrition & Allergies

Smoothie flavors include Strawberry Splash, Chocolate Monkey and Triple Berry Blast, plus our seasonal flavors.

Our Smoothies are made with non-fat frozen yogurt supplied by YoCream® located in Portland, OR. The frozen yogurt contains natural yogurt cultures that aid with digestion and good health.

• Canby Utility Board
• City of Centralia
• City of Monmouth
• Columbia Rivers Public Utility District
• Cowlitz Public Utility District
• Northern Wasco County Public Utility District
• Pacific Power www.pacificpower.net/supportbluesky
• Portland General Electric
• Public Utility District of Clark County

City of Portland Office of Sustainable Development - Composting and recycling program support
Portland, OR; www.portlandonline.com/osd

EcoTrust Food and Farms - Local food systems innovation
Portland, OR; www.ecotrust.org/foodfarms

Food Alliance - Third party sustainable agriculture and food processing certification
Portland, OR; www.foodalliance.org

SeQuential Biofuels - Cooking oil recycling into biofuel
Portland, Oregon; www.sqbiofuels.com

Liepold Farms - fresh strawberries, raspberries, blackberries
Boring, OR; www.liepoldfarms.com

River Point Farms - Walla Walla Sweet Onions
Walla Walla, WA; www.riverpointfarms.com

Stahlbush Island Farms - fresh pumpkin
Corvallis, OR; www.stahlbush.com

Truitt Brothers - local cherry milkshake  base  and local pumpkin milkshake base processors
Salem, OR; www.truittbros.com

Chez Gourmet - vegetarian burgers
Lake Oswego, OR; www.chezgourmet.biz

Coleman Natural - antibiotic and hormone-free chicken
family farms in OR, WA, CA & PA; www.colemanatural.com

Country Natural Beef - fresh natural hamburger beef
Oregon; www.oregoncountrybeef.com

Daily’s Premium Meats - Pepper Bacon, Bacon, nitrate-free sausage, and nitrite-free ham
Missoula, MT; www.dailysmeats.com

Diestel Farms - free-range sliced turkey breast and turkey burger patty
Sonora, CA; www.diestelfarms.com

Franz - buns
Portland, OR; www.usbakery.com

Fulton Provisions Co. - beef processing
Portland, OR

Hazelnut Growers of Oregon - hazelnuts (on salads)
Oregon

Portland Roasting Coffee - fair trade coffee
Portland, OR; www.portlandroasting.com

Lamb Weston - french fries and other potato products
Pasco, WA; www.lambweston.com

Meduri Farms - dried cranberries (on salads)
Willamette Valley, OR; www.medurifarms.com

Odyssey Seafood - sustainably fished, wild-caught halibut processor
Seattle, WA; odysseyseafood.com

Oregon Rain - water
Newberg, OR; www.oregon-rain.com

Pleasant Valley Farms - pickles
Mt Vernon, WA

Rogue Creamery - artisan cheese
Central Point, OR; www.roguecreamery.com

Stiebrs Farms - cage-free eggs
Yelm, WA; www.stiebrsfarms.com

Sunshine Dairy Foods - ice cream, milk, eggnog and other dairy
Portland, OR; www.sunshinedairyfoods.com

Tillamook Creamery - artisan cheese
Tillamook, OR; www.tillamookcheese.com

Yo-Cream International - nonfat frozen yogurt
Portland, OR; www.yocream.com

Burgerville purchases 100 percent renewable wind power credits equal to the total energy use in 38 Burgerville locations and its corporate headquarters.

Burgerville purchases its renewable “clean” wind power from large-scale wind farms located throughout the region, and the company only purchases wind power from energy providers that are environmentally sensitive to their locales. The slow-motion, large windmills create a significant amount of energy while also being animal friendly. Many businesses and individuals throughout the community have joined Burgerville in its pledge to alternative sustainable practices by adopting wind power. Wind power represents the opportunity to help preserve natural resources and sustain clean rivers, vital forests, abundant wildlife and clean air, all in the interest of healthy, thriving communities.

In 2007, we delivered 53,000 gallons of cooking oil to refineries for recycling. The oil was converted locally into approximately 39,750 gallons of biodiesel for use by diesel-powered commercial trucks and cars.

In a time when most companies are cutting back on healthcare for employees, Burgerville is taking a bold step in the other direction. Effective January 2006, the company introduced new healthcare packages for hourly employees and their families that decreased the employees’ premium costs. These packages are unique in that Burgerville contributes more than 90 percent of the cost of both its employees’ and their dependents’ healthcare plan, following through on its commitment to ensure that the company’s employees are healthy and well.

Hourly employees with six months of service and working 20 hours a week are eligible for coverage at a cost of only $15 a month. The Holland pays 95% of the premium for individual employees as well as 90% of the cost for their dependents. “We are not aware of another restaurant company doing this,” stated Jack Graves, chief cultural officer for Burgerville. In fact, according to PayScale, Inc., a leading provider of online compensation information with access to accurate data for both employees and employers, 60 percent of those working in the quick service restaurant (QSR) field do not have any form of medical insurance.

In October 2007, we announced that our pilot Recycling and Composting Program is being expanded across the entire chain. Our goal is that all 38 restaurants are fully recycling and composting in 2008. Initial waste analysis found that we can divert 85 percent of our waste out of landfills. Since Burgerville generates 340 tons of waste each month, recycling or composting 85 percent will make a substantial difference for the environment. In the first five months, 35 of the 38 restaurants recycled everything from plastic to glass to paper to tin. And 14 of these restaurants are doing both recycling and composting: all food waste and food-soiled paper and packaging are being turned into nutrient-rich compost that will return to nourish the soil.

Burgerville believes that a commitment to each employee’s leadership development allows for an employee to fully contribute their creativity and their passion in their daily work. It is this investment in people development that has allowed the company to innovate in ways that create business value and are good for the community. An excellent example of an employee who has made an innovative contribution as a result of Burgerville’s culture and development is Amaranth Wilson.

Ms. Wilson has been key in the development of the expanded Burgerville recycling and composting program from the beginning. Wilson worked as an assistant restaurant manager and was empowered to contribute her personal passion and commitment to the environment to develop this program and train others to make the program a success. Wilson has been working with employees at all Burgerville restaurants to implement the composting and recycling into the day-to-day procedures. The Portland’s Office of Sustainable Development has found that 75 percent of waste generation comes from the business sector. It’s easy to see that businesses can make a big impact in reducing waste. For more information on improving your workplace recycling and composting program, visit http://www.recycleatwork.com/ or call Metro Recycling Information Center at (503) 234-3000.

Seasonal items are one way we leverage the bounty of the region in a sustainable way. We use foods at their peak flavor, and work to reduce the amount of transportation needed to move food from one place to the other.

Food suppliers and menu items are evaluated on an ongoing basis, and at times we change menu items if we feel that we cannot provide the product in a sustainable way.

Are you interested in partnering with us to provide a fresh, local, sustainable experience to our guests? Become a Burgerville supplier. Download PDF application form and fax it to (360) 694-9114, Attn. Supply Chain Management
(We would like to know some more about how you see the products you represent directly strengthening Burgerville’s “Fresh, Local, Sustainable” brand. Sharing this kind of information will help us serve you and Burgerville in determining the best next step for both of us. Thanks in advance. We look forward to learning more about how you see your products fitting in with the Burgerville brand. Contact us.)

In January 2006, Burgerville began recycling all of its used trans fat free cooking oil to be converted to biodiesel. Currently our cooking oil recycling contributes 3,400 gallons of biodiesel monthly. We also saved oil pick-up fees. The oil pick-up and biodiesel conversion are handled by local Oregon companies, which keeps the dollars and the biodiesel right here in our region.

Price $3.99 + tax (if applicable) & shipping.

As Burgerville’s Chief Financial Officer, Kyle Dean is responsible for managing the company’s financial data, financial planning and record-keeping, as well as financial reporting to upper management. Dean also develops innovative ways to partner with the company’s suppliers, economic development entities and the banking community. Internally, he is leading accountability initiatives that will help people quantify their results and contributions to Burgerville’s financial structure.

Dean joined the company in February, 2006 as the financial controller where he supervised cash flow management within the company. Prior to his work with The Holland, Dean spent six years in the hospitality industry with Westin Hotels and Resorts and nearly 10 years with Columbia Helicopters, Inc., where he served as a senior accountant, business analyst and senior financial analyst.

Janice Williams is the Chief Operations Officer for Burgerville. Williams’ responsibilities include accountability for restaurant performance and all resources that impact the operation of each of the company’s 38 restaurants in Oregon and Southwest Washington.

Since joining The Holland, Inc., parent company of Burgerville, in 1984 Williams has become an integral part of the company’s executive team and is a driving force behind the Training and Development Center. Williams recently led the creation of Burgerville’s Center for Responsible Community Leadership (CRCL) where she redesigned the company’s management curriculum and training programs. As chief talent officer, Williams was responsible for the strategic process of Burgerville’s workforce productivity. Her role included attracting, training and deploying the best talent throughout the company.

Williams has held the positions of Assistant Manager, General Manager, Portfolio Manager and Director of Professional Development.

Williams will receive her bachelor’s degree in Communications with a certification in Training and Development at Marylhurst University in the summer of 2009.

Business culture development work has paid off. Burgerville has experienced double-digit growth in the last two years due in part to the culture development work we initiated in early 2006. This work developed greater cultural alignment among our leadership, including developing collaborative and risk-taking abilities that resulted in innovative business decisions, such as reducing costs of employee health care while increasing benefits, which has paid off.

• Reach out
• Start a conversation
• Share a smile
• Create a memory
• Inspire hope

George never forgot his roots, always insisting that Burgerville serve fresh food purchased from local businesses, businesses just like his dad’s creamery. Today the family’s proud tradition is carried on by George Propstra’s son-in-law, Tom Mears, chairman of The Holland, Inc.

Now 1,500 employees strong, Burgerville restaurants remain committed to serving guests great-tasting food and being a valuable member of the communities where we live and work.

Jack Graves created the role of chief cultural officer for The Holland, Inc. in 2004. His responsibilities include serving as a steward of the company’s mission and culture, as a liaison between The Holland’s vendor partners and internal teams and ensuring that the company’s initiatives such as providing affordable health care and its commitment to sustainability are met. Graves also serves as the historian for The Holland and ensures that the company’s vision is fully integrated throughout the organization.

Graves joined The Holland in 1976 as general manager of the Burgerville in Centralia, WA. Before creating the role of chief cultural officer, Graves held the position of vice president of Burgerville operations.

Prior to joining The Holland, Graves spent more than three years with Arby’s restaurant where he served as general manager.

A true visionary of the industry, Graves has spent more than 30 years in the Quick Service Restaurant industry. He has won several sales awards and is committed to the implementation of sustainable practices and affordable health care for all employees. Throughout his career Graves has spoken on various industry panels and at the Sustainable Business Forum in Portland.

Jeff Harvey is president and CEO of Burgerville. Since 2004, Jeff has been gearing up the company to take bold steps to become a stronger player in the food industry and to become a significant influence in how business can be responsible and sustainable in all aspects, including people, profitability and community. Jeff has played an integral role in achieving double-digit sales growth in 2006 and 2007 and, with Tom, has developed a chief operating team and leadership team that have a proven track record in growing the company.

Prior to joining The Holland, Inc. in 2004, Harvey held senior executive-level positions with Energy Conversion Devices as Senior Vice President of Marketing and also served as the Director of Product Management for Chevron Texaco.

He received his Bachelor of Science degree in Electrical Engineering from Oregon State University

Tom Mears is chairman of The Holland, Inc. Under Mears’ leadership, The Holland, Inc. has grown from a small restaurant company to a premiere provider of the Pacific Northwest’s dining experience.

Mears is the driving force behind Burgerville’s mission-led philosophy of “Serve with Love,” which is the foundation of the company’s goals for conducting food and business operations in a sustainable manner. He was integral in the creation of the new Burgerville concept and expanded The Holland’s subsidiaries to include the Beaches and Noodlin’ restaurants.

Mears joined The Holland’s management program in 1966 and in 1967, he became the manager of the first Burgerville in Portland, OR. He spent the next 16 years at Burgerville in management and executive positions, before becoming president/chief executive officer in 1982. In January 2008, Mears became the Chairman of The Holland Inc. and turned over operation of Burgerville to Jeff Harvey as President/Chief Executive Officer.

He serves on a number of community boards including the Vancouver School District Foundation, the First Independent Bank, Community Choices 2010 and Identity Clark County.

Mears earned his bachelor’s degree in mathematics from the University of Washington in 1964. In 2002, Mears was inducted into the Oregon Restaurant Association Hall of Fame and was selected as the 2007 recipient of the national Trendsetter Award.

WE DO NOT ACCEPT UNSOLICITED APPLICATIONS OR RESUMES.

For more information, you may contact the Talent Management team at Careers@www.burgerville.com or at 1-800-371-1138.

Each of our restaurants is responsible for its own staffing at the crew level.  To apply for a Crew Member position, take a completed Hourly Employment Application to your neighborhood Burgerville restaurant location.  You may apply at as many locations as you would like.

Click here to download a Crew Application (requires Adobe PDF Reader).

Our General Managers act as owners of their assigned restaurants.  General Managers assume complete responsibility for the integration of mission and performance in every aspect of the restaurants’ operation.  They possess a high level of leadership ability and are dedicated to developing themselves and their teams.  Our GMs are often afforded the opportunity to participate in cross-functional teams throughout the organization and are integrally involved in the direction, growth, and success of Burgerville.  Applicants must have at least 5 years management experience, a valid driver’s license, and reliable transportation.  College coursework is preferred.

Staffing at the management level is done by our Talent Development team.  To apply for a management position, submit a completed Management Employment Application and your resume to Careers@www.burgerville.com. If your background and qualifications match the requirements for one of our open positions, you will be contacted for an interview.

Click the link to download a Management Application (requires Adobe PDF Reader).