When Reid Frumkin answered a kickball ad on Craigslist in fall 2009, he probably didn’t anticipate it leading to meeting his future best friends and business partners, Dan Butters and Keith Shayon. The trio started Dump City Dumplings@@http://www.facebook.com/pages/Dump-City-Dumplings/111348802219882?sk=info@@ in April 2010, with their first food cart stationed in Bend. This past November, Dump City opened a second location here in Eugene, on West Broadway next to John Henry’s.@@http://www.facebook.com/johnhenrysclub@@
“It started with best friends. Every time we succeed, we bring each other up. I try to do well by them, and they try to do well by me,” Frumkin said. “I’m not just working for myself, I’m working for my friends.”
The idea for the cart started when Butters returned from China with a love of dumplings. Frumkin, a Chicago native with a degree in finance from the University of Iowa@@http://www.uiowa.edu/@@, had always wanted to start a business. The friends joined forces, with Butters in charge of food, Shayon in charge of marketing and Frumkin in charge of the business side. At the time Dump City was getting started, Frumkin was working a corporate job that he wasn’t very happy with.
“I didn’t like their ideals, what they stood for, what I was doing for them,” he said.
Working at both jobs for a year, Frumkin left his first job to concentrate on Dump City. Despite a sizable pay cut, Frumkin said his current job is “awesome” compared with his former one. He left Bend to helm the Eugene location, with some help from the trio’s friends Kevin Michaud@@http://www.facebook.com/kevin.r.michaud@@ and Jason Landis@@http://www.facebook.com/profile.php?id=1267703059@@. He said leaving the comforts of a well-established food cart in Bend to open a new one here was a big decision.
“We came out here, and nobody knows us. We’re much bigger out (in Bend), so it took a lot to come out here,” Frumkin said. “But I get to see this pick up here, and I missed some of that over there. I wanted to be a part of that here. It feels like we’re ready to tip. It’s fun, seeing that.”
Being self-employed allows them to do what they want with their business, including working with other local companies, like Ninkasi Brewing Company@@http://www.ninkasibrewing.com/@@. More specifically, making dumplings lets them be creative with the food that they make.
“The beauty of a dumpling is we can do any recipe you want,” Frumkin said. “Dumplings are cool, they’re interesting. They’re a neat template for what we do. There’s nothing we can’t do. We want to do something interesting. Good food is the minimum. Other foods don’t allow that creativity.”
Although the dumplings offered change regularly, some current favorites include Chinese-style pork, pad Thai@@http://www.nytimes.com/2010/04/22/dining/21minirex.html@@, Mediterranean-style lamb, four-cheese and bacon mac and cheese. In addition to the food they offer, Frumkin believes their work ethic sets them apart from other food carts, some of which will close on a slow or rainy night. The only time Dump City closes early is when they sell out of dumplings. Selling all the food is good for business, but Frumkin feels bad when he can’t feed everyone who wants a dumpling.
“We’ve not missed a single night out. Even on a Wednesday when it’s cold and rainy, we’re there for (the customers) and they remember us,” he said. “I didn’t quit my job to start this and lounge around. These things don’t just happen, you have to make it happen. If it looks easy, it’s because we make it look so. We work very hard, and I take pride in what I do.”
Part of this pride manifests in the quality of food Dump City offers. They use local and organic ingredients but aim to keep their prices affordable — $3 a dumpling or two for $5.
“We try to keep the same attitude — do better,” Frumkin said. “Good food should be affordable. There’s no reason to cut corners to make an extra dollar. The food tastes better, and it makes the world a better place.”
Michaud believes not only does Dump City’s emphasis on quality food set them apart, so does the relationship they share with their customers.
“I like to think we’re a safe haven, a kind of oasis,” he said. “If anyone is having issues while partying, they can come sober up, talk and think about issues in a rational manner rather than continue in an attitude that might lead to something negative.”
The food and friendly service Dump City provides has already earned them customer loyalty. Kris Ellingboe@@http://www.thefreelibrary.com/FOR+THE+RECORD.-a0110173664@@ first tried their dumplings three weeks ago, when he had the pad Thai and pork dumplings.
“Not only was it love at first bite, but I shared it with others,” he said. “(The dumplings) got mixed reviews. We couldn’t decide what was better. I like the pad Thai.”
For those potential customers wary of trying new or unique food, Frumkin encourages them to try a dumpling.
“We use local, organic ingredients, nothing is ever fried. Everyone’s tried a hot dog or a taco,” he said. “(Dumplings are) different, they’re unique, and they change every week —  I didn’t mean for that to rhyme.”
Upcoming plans for Dump City Dumplings include trying to get their food and sauces in stores and hopefully adding a third location by next year. Their business plan includes making goals and forcing themselves to stick to them. This work ethic, Frumkin said, comes from belief in what they’re doing. One thing is noticeably missing from their business plan, but for good reason.
“We’re not looking for a storefront, which surprises people,” he said. “You can’t get that same energy at a store as you can at a food cart. It has a different feel to it.”
What Frumkin and Michaud often reiterate is something different from most businesses — an emphasis on community and quality instead of just making money.@@*BREAKOUT*@@@@Dump City Dumplings@@@@55 W. Broadway, next to John Henry’s@@@@$3 for one, $5 for two@@@@Vegetarian and vegan options@@