{"id":44502,"date":"2026-06-10T08:00:00","date_gmt":"2026-06-10T12:00:00","guid":{"rendered":"https:\/\/www.sinclairclarion.com\/home\/?p=44502"},"modified":"2026-06-09T21:51:09","modified_gmt":"2026-06-10T01:51:09","slug":"that-oregon-district-buzz-local-businesses-face-higher-prices-fluctuating-foot-traffic","status":"publish","type":"post","link":"https:\/\/www.sinclairclarion.com\/home\/local\/2026\/06\/10\/that-oregon-district-buzz-local-businesses-face-higher-prices-fluctuating-foot-traffic\/","title":{"rendered":"‘That Oregon District buzz’: Local businesses face higher prices, fluctuating foot traffic"},"content":{"rendered":"\n

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<\/a> has been an Oregon District staple for the past 15 years.\u00a0Opened 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.

\u201cThe beans that we use, we source them from all over,\u201d said Drake Hayworth, a barista at Press who has been with the company for five years.\u00a0\u201cPlaces like Kenya, Colombia…\u00a0And then we roast everything in-house.\u201d <\/p>\n\n\n

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Barista Drake Hayworth serves an iced coffee drink at Press.<\/strong> LUC NSABINDORA <\/figcaption><\/figure>\n<\/div>\n\n\n

Open Monday through Saturday, Press Coffee Bar\u2019s regulars are largely seen during the week, according to Hayworth.

\u201cWe get a lot of the same people coming through during the week,\u201d Hayworth said.\u00a0\u201cSo you start to build that community feel.\u201d Customers have been loyal to Press since its doors opened a decade and a half ago, she added.\u00a0<\/p>\n\n\n\n

Weekend traffic has picked up in recent years, Hayworth said.\u00a0She described recent visitors to the Oregon District on weekends as \u201cweekend warriors\u201d who may stop into multiple businesses before heading home.

The rental costs for Press Coffee Bar are \u201cstable\u201d according to Hayworth, who noted the shop had a rent-stabilized contract.\u00a0Though prices for everything are up, Press Coffee Bar\u2019s 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.\u00a0She mentioned grocery stores, bodegas and free spaces for community members to gather.\u00a0Most new businesses in the Oregon District, Hayworth said, cater to tourists and aren\u2019t necessarily useful to people who live in the area.

\u201cJust places that benefit the neighbors who actually live around here,\u201d 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.\u00a0<\/p>\n\n\n

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Carly Hensley, director of operations for Culture.<\/strong> LUC NSABINDORA<\/figcaption><\/figure>\n<\/div>\n\n\n

Black-owned restaurant Culture started as a \u201chole in the wall deli,\u201d said Carly Hensley, director of operations for two restaurants owned by Chef Dane.\u00a0Today Culture features a regularly changing menu with Korean, Japanese, soul food and American dishes.<\/p>\n\n\n\n

Related: <\/strong>Clarion Cuisine: Culture brings global flavors to downtown Dayton<\/a>

Hensley said Culture has come a long way since its doors opened just over two years ago.\u00a0Like Press Coffee Bar, Culture is popular with the after-school crowd during the school year and close to campus housing during summer months.\u00a0A 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\u2019s food has at times been a challenge for the restaurant.\u00a0During peak hours, Hensley said Culture often struggles to keep ticket times low and has had to continuously recruit employees to meet demand.<\/p>\n\n\n

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The exterior of Culture in the Oregon District.<\/strong> LUC NSABINDORA<\/figcaption><\/figure>\n<\/div>\n\n\n


Culture, too, has faced increasing prices.\u00a0Menu items change often, but Hensley said the cost for goods has increased 10-15% in the past few years.\u00a0To compensate, Culture has pivoted toward local vendors who are often more negotiable than larger distributors, Hensley said.\u00a0Culture also uses its buying power as a benefit.

\u201cWe\u2019ve been blessed enough that we can buy in bulk,\u201d Hensley said.\u00a0\u201cSo, we\u2019ve kind of used that to our advantage.\u201d

Like Hayworth, Hensley said Oregon District foot traffic has changed.\u00a0Weekend 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.

\u201cThere were nights where it was packed every night,\u201d Hensley said.\u00a0\u201cWe would love to get that Oregon District buzz and feel like there\u2019s something going on again.\u201d

Though owners are facing challenges, both Hensley and Hayworth said they are optimistic about the future of the Oregon District.

\u201cI 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,\u201d Hayworth said.<\/p>\n\n\n\n

Luc Nsabindora, reporter<\/em><\/p>\n\n\n\n

See more from The Clarion:<\/p>\n\n\n