| Business Enterprise Program |
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| Mission Statement |
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The mission of the Business Enterprise Program is to promote independence by providing quality business opportunities to legally blind Oregonians through superior customer satisfaction.
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| Types of Facilities |
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The Business Enterprise Program (BEP) is administered by the Oregon Commission for the Blind under the Randolph-Sheppard Vending Stand Act which covers federal properties and ORS 346.510 to 346.570. This state law provides that the Commission for the Blind shall operate vending facilities in or on any "public buildings or properties" defined as any building, land or other real property, owned, leased, or occupied by any department or agency of the state of Oregon or any of its political subdivisions except public elementary and secondary schools.
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| Purpose |
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The purpose of the Business Enterprise Program (BEP) is:
To provide customers with quality food service and vending programs, and to provide retail business management opportunities for people who are legally blind.
BEP operates food service and vending facilities throughout Oregon. These businesses are in federal, state, and other government buildings. Each facility is designed to meet the needs of the customers at the specific site.
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| Vending Machines |
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Computer-mechanized machines serve a variety of snacks, food items, beverages, fruits, etc. Most vending machine locations require as little as a 3' x 3' space per machine and are serviced daily, or as needed. Vending machine locations need a customer base of approximately 40 persons per machine.
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| Sundry Stands/Espresso Carts |
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Products such as newspapers, magazines, snacks and beverages are offered. These facilities are usually located in the lobby area of a building and need a customer base of 200 people.
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| Snack Bars |
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These attractively designed facilities offer the customer a variety of self-serve products as well as freshly prepared food items. Snack bars need a customer base of about 250 people.
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| Cafeterias |
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Most cafeterias offer a rotating menu with a variety of freshly prepared entrees, baked goods, and an assortment of self-serve products. These units require a customer base of at least 300-500 people to function efficiently.
Before operating a BEP food service facility, each manager must complete an extensive training program consisting of classroom instruction and on-site training. When classes and training are completed managers must pass a final examination to be licensed as BEP managers.
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| BE Consumer Committee (BECC) |
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The BECC is a group of 6 managers elected by their peers who work collaboratively with the agency's staff in administering the BEP, actively participating in policy, program and major administrative decisions.
If you are interested in having your site evaluated as a potential BEP business, would like to tour some existing facilities, or are interested in becoming a BE manager, please contact the BEP Director at (971) 673 1588.
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