After two decades of frequent visits, memories and dramatic changes, the Oregon District remains a special place that many Dayton locals hold close to their hearts.
For restauranteurs and small business owners who have spent years, or even decades, building community in this downtown Dayton hotspot, higher prices and changes in regular foot traffic have signaled recent adjustments to their business plans.
Coffee and wine shop Press Coffee Bar has been an Oregon District staple for the past 15 years. Opened by two investors who used their life savings to start the business with no outside investors, the shop prides itself on high-quality coffee and has built a loyal customer base through word-of-mouth.
“The beans that we use, we source them from all over,” said Drake Hayworth, a barista at Press who has been with the company for five years. “Places like Kenya, Colombia… And then we roast everything in-house.”
Open Monday through Saturday, Press Coffee Bar’s regulars are largely seen during the week, according to Hayworth.
“We get a lot of the same people coming through during the week,” Hayworth said. “So you start to build that community feel.” Customers have been loyal to Press since its doors opened a decade and a half ago, she added.
Weekend traffic has picked up in recent years, Hayworth said. She described recent visitors to the Oregon District on weekends as “weekend warriors” who may stop into multiple businesses before heading home.
The rental costs for Press Coffee Bar are “stable” according to Hayworth, who noted the shop had a rent-stabilized contract. Though prices for everything are up, Press Coffee Bar’s relatively low overhead has allowed it to operate with little financial discomfort.
Hayworth added she would love to see more accessible resources for Oregon District residents in the future. She mentioned grocery stores, bodegas and free spaces for community members to gather. Most new businesses in the Oregon District, Hayworth said, cater to tourists and aren’t necessarily useful to people who live in the area.
“Just places that benefit the neighbors who actually live around here,” Hayworth said.
A couple blocks down the road at 416 E. Fifth St., Culture restaurant is similarly searching for its footing in a new phase of the Oregon District.
Black-owned restaurant Culture started as a “hole in the wall deli,” said Carly Hensley, director of operations for two restaurants owned by Chef Dane. Today Culture features a regularly changing menu with Korean, Japanese, soul food and American dishes.
Related: Clarion Cuisine: Culture brings global flavors to downtown Dayton
Hensley said Culture has come a long way since its doors opened just over two years ago. Like Press Coffee Bar, Culture is popular with the after-school crowd during the school year and close to campus housing during summer months. A partnership with DoorDash has allowed Culture to reach new customers as well, Hensley said.
Culture is open 2:30-9 p.m. each day and focuses on lunch service and early dinner. While there are bars and late-night establishments nearby, Hensley said Chef Dane intentionally steered clear of that market when building her business.
The high demand for Culture’s food has at times been a challenge for the restaurant. During peak hours, Hensley said Culture often struggles to keep ticket times low and has had to continuously recruit employees to meet demand.
Culture, too, has faced increasing prices. Menu items change often, but Hensley said the cost for goods has increased 10-15% in the past few years. To compensate, Culture has pivoted toward local vendors who are often more negotiable than larger distributors, Hensley said. Culture also uses its buying power as a benefit.
“We’ve been blessed enough that we can buy in bulk,” Hensley said. “So, we’ve kind of used that to our advantage.”
Like Hayworth, Hensley said Oregon District foot traffic has changed. Weekend traffic is up, but weeknight traffic, especially when there are no major sports in Dayton, has dwindled.
To combat lulls in business, Culture utilizes third-party delivery services, Hensley said.
“There were nights where it was packed every night,” Hensley said. “We would love to get that Oregon District buzz and feel like there’s something going on again.”
Though owners are facing challenges, both Hensley and Hayworth said they are optimistic about the future of the Oregon District.
“I think what makes the Oregon District unique is the fact that you have so many people that have lived here for so long and know its history,” Hayworth said.
Luc Nsabindora, reporter
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