This month we celebrate “Good Jobs for All” with a focus on workers with disabilities.
Earlier this year, I spoke with Ron Stewart about his new position leading the
Business Enterprise Program (BEP). The mission of the program is to provide self-employment opportunities to Oregonians who are legally blind and wish to run their own food concession businesses.
The BEP is administered by the Oregon Commission for the Blind (OCB) under the
Randolph-Sheppard Vending Stand Act, which covers federal properties, and
ORS 346.510 to 346.570.
According to the
Rehabilitation Services Administration, part of the U.S. Department of Education:
The Vending Facility program authorized by the Randolph-Sheppard Act provides persons who are blind with remunerative employment and self-support through the operation of vending facilities on federal and other property. The program, enacted into law in 1936, was intended to enhance employment opportunities for trained, licensed blind persons to operate facilities. The law was subsequently amended in 1954 and again in 1974 to ultimately ensure individuals who are blind a priority in the operation of vending facilities, which included cafeterias, snack bars, and automatic vending machines, that are on federal property.
Under Oregon law, OCB 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.
Vending locations include the Oregon Capitol, the Labor and Industries Building, and other state buildings in Salem, as well as facilities outside of the Salem area, such as large park and recreation sites.
Ron brings an immense culinary background to the BEP. He is a seasoned professional in the food industry, graduating from the world-renowned Culinary Institute of America in Hyde Park, New York. In 2001, Ron founded Mare Blu, an upscale Italian/Mediterranean restaurant and catering business that featured local, organic fare from central California. In the seven years running his restaurant, Chef Ron received accolades from Gourmet Magazine and was featured on Sunset Magazine’s “Best of California.”
You can read more about
Ron and the leadership team at OCB.
Currently, there are 14 licensed BEP participants in Oregon. Participants must be legally blind U.S. citizens and have an open vocational rehabilitation case with OCB. The commission and BEP staff members provide free classroom and operational skills training with an emphasis on food service management, customer service, and food preparation health and safety. Staff members also help participants to obtain certifications and licenses required to provide food services.
Ron said his goal is to have 20 licensed vendors within the next two years and to increase participants’ earnings levels. Some of the opportunities and ideas available include food trucks, catering, and boxed lunches.