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The Big Red F Restaurant Group: One Vision, Many Places

big red fIf you’re at all familiar with the favorite local haunts of Boulder and downtown Denver, then you probably know a Big Red F restaurant or two, even if that name doesn’t ring a bell.  Big Red F is a group of unique concepts started by Culinary Institute of America graduate, former Q’s Restaurant owner, and Boulder native Dave Query.  Big Red F’s concepts are as varied as they are fun, including Zolo Southwestern Grill, Jax Fish House, Centro Latin Kitchen & Refreshment Palace, and The West End Tavern.

As differently as each concept approaches their cuisine, all of Chef Query’s restaurants take a singular approach to guest services, and anyone who has visited a Big Red F restaurant can tell you exactly how that feels.  Anyone who walks through the door is treated as a friend and a welcome guest at an exclusive party where the host knows exactly what he’s doing.

Chef Query sums it up the best: “Running a successful restaurant is like juggling ice cubes on a hot day: you have to be quick and precise, sourcing the freshest foods, being the home of all things seasonal, and keeping the chalkboards constantly fresh in an effort to do your very best to serve an incredibly fresh product smack in the middle of the Rocky Mountains. This is what we try to accomplish at our restaurants every single day.”

Big Red F restaurants view sustainability as an integral part of customer service, and since service is a thing they take very seriously, each restaurant is dedicated to reaching a high bar.  All paper products and many plastic products, including straws and trash bags, are either compostable or recyclable.  Big Red F offsets 100% of its energy usage with wind power and CFL light bulbs are used whenever possible.  Most Big Red F restaurants are also either PACE (Partners For A Clean Environment) certified or in the process of getting certification.

Bryce Clark, Big Red F’s PR director, explains why sustainable practices are so important:  “Some things like having CFL light bulbs save us money down the road, but most of our eco-friendly practices are just important to us and our customers.  Our customers come into our restaurants not only for the experience, but also because we care about being socially responsible.  To us it goes hand in hand with helping out the community.”

The synergy between Big Red F and their community reveals how powerful great customer service can be when you’re in tune with more than just a customer’s desire to eat great food.

About Greg McGuire

Greg has blogged about the food service industry for years and has been published in industry magazines, like Independent Restaurateur and industry blogs like Restaurant SmartBrief. He lives in Colorado with his wife and two sons and enjoys reading, live music, and the great outdoors.

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