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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (March 19, 2015)
BUSINESS 4A THE DAILY ASTORIAN • THURSDAY, MARCH 19, 2015 MIKE WILLIAMS —EO Media Group EDWARD STRATTON — The Daily Astorian Chevonne Karol, left, cooks tapioca pearls while her husband, Jason, runs the cash register. BUBBLE TEA CRAZE POPS IN SEASIDE By EDWARD STRATTON The Daily Astorian SEASIDE — After witnessing it on the Las Vegas Strip, Jason and Chevonne Karol decided they would bring the bubble tea craze with them when they moved to the North Coast. The Karols started in earnest less than two weeks ago, opening The Tea Spot in Seaside’s Heritage Square, next to staples like the Seaside Candyman and Wheel Fun Rentals, hoping to catch the spring break rush. Jason, formerly of the U.S. Ar- my’s 101st Airborne, was featured in a Veterans Day story about his studies at Clatsop Community College, and his plans to start a tea shop in Seaside. One of the only other places to get the bubble tea variety is the Saigon Deli, around the corner on Broadway from The Tea Spot. Driving the business’ creation, though, is Chevonne’s addiction to bubble tea, which she said started while she was working at a Hawai- ian market on the Strip, and a Jap- anese exchange student co-worker was bringing her bubble tea from a nearby tea house. They moved to the North Coast from Fort Hood, Texas, last sum- mer and decided that within the year, they’d open their first busi- ness, a bubble tea shop in Seaside. “It wasn’t planned this soon,” Jason said, adding that the timing of opening was meant to catch the spring break rush — they were a week early. “But with tax returns and my disability, it all just came together financially.” EDWARD STRATTON — The Daily Astorian The Tea Spot includes black, green and milk tea varia- tions. Co-owner Chevonne Karol said they mostly avoid sugary powders, like in the center, opting instead for To- rani syrups without high-fructose corn syrup for flavoring. ‘I don’t really think it’s about the money. I think it’s about owning your own business and offering the community something it doesn’t have.’ — Jason Karol former member of the U.S. Army’s 101st Airborne who runs The Tea Spot in Seaside’s Heritage Square with his wife, Chevonne The shop offers black, green, jasmine and milk tea, with upward of 25 different flavors, using To- rani syrup, and tapioca pearls or other jellies lining the bottom. The drinks come in plastic cups with cellophane seals, perforated by a large straw that sucks up the mor- sels with the tea. They located in Heritage Square, thinking The Tea Spot would be complementary to the nearby cotton candy and saltwater taffy shops. Bubble tea — also known as boba (slang for “big breasts,” be- cause of the large tapioca pearls in the bottom) or pearl tea — orig- inated in Taiwan in 1988. Tea shops there are commonplace, said Chevonne, and flavors run the gamut from the mundane to duri- on, a thorny, sweet Asian tree fruit that she described as smelling like sweaty socks. “With the unique flavors, you have to concentrate on the chem- istry of the drink you’re making,” Chevonne said, who cooks boba pearls every three hours for the teas. The couple are sticking with \HDUWKHFRPSDQ\¶VRI¿FHV combined to donate $370,000 to 45 local charities support- ing low-income families and children throughout the com- munities they serve. “We honor these brokers because they embody the spirit of Windermere Stellar — that of helping to make our local neighborhoods thrive,” said Joan Allen, co-owner of Windermere Stellar. “Their success comes from providing their clients with high quality Clatsop County Property Transactions Sellers: Robert D. Scanlan and Gay Hart Buyers: Gary W. Peront and Dawn L. Peront Address: 89100 Manion Drive, Warrenton Price: $679,000 Making the Dollar INTERVIEWS WITH LOCAL BUSINESSES BY EDWARD STRATTON the more common flavors for now, with some of their tea cus- tom-blended by Seaside Coffee Roasters. To make the location fi- nancially viable, she said, they’ll need to sell about 1,500 large drinks a month. “We’re going to have cotton candy, because I’m tired of peo- ple coming and asking for cotton candy,” Chevonne said about the downside of being next to candy shops. They hope to eventually add a tea wall, she said, once they find the right distributor, and eventual- ly open a second location in Asto- ria. “I don’t really think it’s about the money,” Jason said, who with Chevonne said they hope to even- tually provide employment to oth- ers. “I think it’s about owning your own business and offering the community something it doesn’t have.” The Tea Spot, in Seaside’s Her- itage Square at 21 N. Columbia St., Suite 101, is open from 9 a.m. to 9 p.m. Monday through Satur- day and 10 a.m. to 8 p.m. Sunday, and is available on Facebook. Windermere Stellar honors top brokers CANNON BEACH — Windermere Stellar an- nounced real estate brokers representing the company’s Top 10 percent of 2014 pro- duction. A combined total of 2,008 real estate transactions in 2014 were handled by these profes- sionals in the Portland metro area and the North Coast. These brokers consistently play a large role within Wind- ermere Stellar’s unique cul- ture of charitable giving. Last Nancy Nisbet Seller: Galway Construc- tion & Design, LLC Buyer: Susan M. Va- sey Address: 310 12th Ave., Seaside Price: $489,000 and personalized service.” The top 2014 broker from WKH&DQQRQ%HDFKRI¿FHZDV Kate Merrell, a self-professed “real estate junkie.” Before turning 40, she had built two new homes and completed major remodels on three. As a real estate broker for the past seven years, she’s helped buyers and sellers in Cannon Beach, Arch Cape, Manzanita and surrounding areas. The top 2014 brokers from WKH*HDUKDUWRI¿FHZHUH0H- lissa Eddy and Barbara Malt- man. A native of Gearhart, Ed- dy’s father was the chief of police, and her brother serves DVWKHWRZQ¶V¿UHFKLHI3ULRU to her real estate career, she promoted the area for the Sea- side Chamber of Commerce. Born and raised in Seaside, Maltman has nearly 20 years of experience and specializes in new construction, ocean front/view homes and the sec- ond home market. Sellers: William M. Roach and Erin M. Partlow Buyers: Donald D. Feuz and Monica F. Odegard-Feuz Address: 88979 Katie Court, Seaside Price: $435,000 Sellers: William E. Peter- son and Julie A. Peterson Buyers: Harry Gross and Karyn Gross Address: 30 N.W. 17th Place, Warrenton Price: $350,000 Sellers: David Russell Ev- ans and Betty B. Evans Buyer: Susan M. Sears Address: 1417 N. Cottage Ave., Gearhart Price: $365,000 Seller: Barbara S. Linnett Buyers: Kathleen Mitchell and Scott E. Mitchell Address: 132 Susitna St., Cannon Beach Price: $339,900 Nancy Nisbet Elixir Coffee, Tea & Flowers 1015 W. Robert Bush Drive South Bend, Wash. When did you buy the business? “Oct. 31, 2013.” How many employees do you have? “Right now there aren’t as many, because it’s not as busy. There are four of us.” Then in the summer you’ll ramp up? “Yeah. Five to six, I would say, because they’re all part time. A lot of students, and my sisters of course. I have three, so two out of the three work here.” Why did you decide to buy it? “It sort of came up last minute. The previous owner ap- proached me with it. I had actually worked here for her. I started in July and then I bought the place in October. I had worked here a few months, and she was looking at transi- tioning out. She saw my work ethic and decided, ‘There’s no EHWWHU¿WIRUDQ\ERG\RWKHUWKDQIRU1DQF\¶6RLWIHOOLQWRP\ hands. I had moved back to the area wanting to adventure into WKHÀRUDOGHSDUWPHQWVR,ZDVDQHZPRPDQG,GLGQ¶WZDQW to work full time, so I took this part-time job. When she ap- proached me with the opportunity I thought, ‘Maybe this is P\ZD\RIZRUNLQJZLWKP\ÀRZHUVDQGZRUNLQJZLWKP\ ÀRUDODGYHQWXUH¶0\XOWLPDWHJRDOZDVWRKDYHDÀRUDOVKRS I’m not making arrangements all day long; I’m not there yet. Maybe one day.” +RZGLG\RX¿QDQFHWKHSXUFKDVH" “I did it myself.” $SDUWIURPWKHÀRUDOKDYH\RXDGGHGVHUYLFHV" “There’s different merchandise that’s available. We switched up the sandwich menu and the coffee menu. Our baked goods are a new item. I purchase them from Madeline Dickerson from Pink Poppy Bakery (Long Beach). That’s a new add-on, homemade baked goods. I’d like to grow in that area, where we’re selling a dozen scones or a dozen cookies or whatever it may be.” How dramatic is the difference between winter and summer volume? ³0\¿UVW\HDU,VWDUWHGRIILQWKHPLGGOHRIZLQWHUDQGLW was pretty slow. I was looking at my books, and it didn’t pick up until March or April, because we mainly base our custom- ers on tourism. I’ve seen more consistent regulars through- out the year, though. Surprisingly this month hasn’t been too bad. I think the weather might have something to do with it, but numbers are extremely up over last year. January is the hardest month. There is community support, and I’m getting more of my regulars coming in. Some businesses shut down in January. Because of my regulars, I don’t have to. I stay pret- ty steady.” Have you had any surprises in learning the business? “I kind of knew what I was getting into. I had a back- ground in business. I worked for my parents for quite some time. I was manager of the Goose Point Oyster retail shop before buying the coffee shop.” Do you have a favorite drink? “To be honest with you I drink drip coffee. We do have a few popular drinks. Happy Tea is our most popular tea, it’s an iced tea. Lavender-Lemon Spritzer is popular. The other one is a Bulletproof. It’s got organic butter, coconut oil and then an Americano. We throw it in the blender and froth it up. It’s really high in omega-3s. Sort of allows that coffee in the morning but without the crash. It’s a healthier option. That’s an avenue I want to go to. We do do glu- ten-free bread and I’m in the process of changing my menu to add salads.” Do you have any plans to expand the services you offer or are you happy with things the way they are? ³,¶PGH¿QLWHO\KDSS\ZLWKLW1RSODQVDVRIQRZ3HRSOH say that I should expand and put in a drive through, but no. I can’t be in two places at once. And I’ve got a 2-year-old. I’d OLNHWRHYHQWXDOO\JURZDOOWKHÀRZHUVWKDW,VHOO,W¶VZKDW, envision, having a nice big greenhouse.” — Mike Williams