The Fairgate Inn has the look and feel of a Colonial home of statesmen who valued class and comfort. But the building is in Camas, it isn’t a house and it’s far from antique.
Jack and Chris Foyt built the inn in 1999 and opened it in 2000. Chris Foyt managed most operations until 2006, when Jack Foyt joined her after retiring from Costco Wholesale Corp.
Using their experience in the restaurant, general contracting and interior design industries, the couple had created a plan for a bed and breakfast and event site. But they couldn’t find a building to suit it in Clark County.
“(Chris) said, ‘If you build it, I’ll make it happen,’” said Jack Foyt.
And build it he did, with a crew completing eight suites, a library and common area, a catering facility, a conservatory and 1,800 square feet of private living quarters.
This year, the Foyts expanded the conservatory for weddings and group events. Permitting for the $250,000 project took more than a year, leaving less than 50 days to build before a pre-booked wedding.
“It was a nail-biting situation,” said Chris Foyt. “(But) even in a soft economy it’s been a wise decision.”
That’s because the new space is used in nearly every aspect of client service, she said. The inn has hosted more than 500 weddings, at least 80 percent for Portland clients. At least 50,000 guests have visited the property, and this month 225 people will attend Victorian high teas.
“We have to be more than a bed and breakfast because it takes time to build a bed and breakfast clientele,” she said. “The wedding business engulfed us from the beginning.”
The couple is targeting corporate travelers with clients including HP and Georgia-Pacific.
“We fit the group that wants something private,” said Chris Foyt. “It meets the need of the business person that grows weary of hotel travel.”
This year, corporate clients are spending less on events and opting out of holiday parties, so the Foyts have restructured events to decrease costs, simplifying menus and recommending no-host bars.
The inn has four full-time employees year-round and more than 20 from June to October. To meet catering demands, a director of food and beverage sales was added in October.
The Foyts declined to reveal annual revenues but said the company has grown each year until 2008. This year’s sales are down 20 percent due to fewer bookings during construction and the slow economy. But the Foyts expect growth in 2009.
“We certainly haven’t topped out,” said Jack Foyt. “I wouldn’t spend $250,000 (on expansion) if I didn’t think it would pay off.”
The Fairgate Inn Chris and Jack Foyt, owners
Charity Thompson can be reached at cthompson@vbjusa.com.
