Café Yumm! is a fast-growing quick casual restaurant chain in the Pacific Northwest. And what appeals to guests of that region as much as the menu of food choices – natural, organic, healthy – is the retailer’s eco-sensitive approach to building its stores.
Two new Oregon units, in Eugene and Springfield, represent that eco-friendly design. Menu boards are printed on re-milled timber. Tabletops are manufactured from recycled sunflower seed husks. Lighting is low-wattage and energy-efficient. The wall panels are all pressed sorghum board.
A branding strategy, crafted by Hornall Anderson Design Works (Seattle), focused on linking the healthy food concepts with an in-store dining experience that reinforces the environmentally progressive nature of the brand, launched by Mark and Mary Ann Beauchamp to emphasize common international food stuffs like beans and rice and prepare them in a healthy, socially responsible way.
The success story began in Eugene, a health-conscious city that includes the University of Oregon and is acknowledged as the running capital of the world (Phil Knight ran track for Bill Bowerman there before they co-founded Nike). It has influenced the decision to expand the brand. Over the next five years, plans call for openings in the states of Washington, Idaho, Nevada and California.
Client: Café Yumm, Eugene, Ore., Mark Beauchamp
Design: Hornall Anderson, Seattle
Flooring: Forbo Flooring, Hazelton, Pa.
Furniture: Paperstone Products, Hoquiam, Wash.
Lighting: LBL Lighting, Skokie, Ill.
Signage/graphics: King Retail Solutions, Eugene, Ore.
Lumber for casework: Europly Plywood, Tallinn, Estonia
Wallcoverings:Innovations, New York
Sustainable casework material: Kirei USA, San Diego
Photography: Via Lucis Photography, Philip Cacka, Eugene, Ore.