Where does that taste inspiration come from?ĪS: Yeah, we tried to up-level your typical American brunch. A traditional breakfast that you take to a different level. Tangerine’s BLT BenedictīMag: Your menu, to me, feels like down-home favorites with a twist. And then we’re a little more innovative, a little more creative than the average breakfast place as well. You can eat a big meal here and still leave feeling light and normal, if you will. We use organic unbleached flour everywhere. We use certain practices which are healthier. And we offer multiple versions of vegetarian, vegan, gluten-free items. So, hanging out outside eating brunch is feasible many months of the year.īMag: What makes Tangerine different from other breakfast restaurants in Boulder County?ĪS: I think we have more vegetables, more fresh items than the typical breakfast place. And then, of course, we have great weather. You’re getting a fresh plate of beautiful food and you’re only spending fifteen dollars or less. We’re not like a late-night city-if you go to Manhattan or San Francisco, people dine up until eleven p.m. The Longmont location is currently closed, but Schuler plans to reopen when COVID-19 restrictions lift.īMag: What do you think it is about brunch that Coloradans seem to gravitate towards?ĪS: It’s just a culture. Note: This interview has been shortened and edited for clarity. And let’s not forget, they serve lunch, too!Ĭhef/proprietor/founder Alec Schuler dishes on his restaurants’ successes and how they are navigating a COVID world. You know right then, dining is something special here, whether you pop in for a mid-week nosh or bring the family for a celebratory Sunday brunch. From the moment you cross the threshold into any location, the sunny, cheerful décor is second only to the bright smiles and disposition of the friendly staff. But the heart and soul of this Boulder County restaurant trio is the magic behind its success. With its beautiful branding and top-notch décor, Tangerine may appear to be a Starbucks-caliber chain. It’s healthy and tastes delicious.Tangerine's chicken and waffles Tangerine puts a twist on traditional breakfast By Heather Shoning My favorite ingredient is extra virgin olive oil. My first job as a chef was at a French bistro in Seattle. I went to New York’s National Gourmet Institute for Chef’s Training Program and graduated in 2001. I studied biology, geography and environmental conservation. I graduated from the University of Colorado Boulder in 1995. As a kid I remember composing my plate and my mother calling me a “little gourmet.” I do enjoy eating, and I don’t settle for second best. I wasn’t sure if wanted to do food until I was 27. Often people coming for breakfast tend to order the same dish they had before. We have a big menu at Tangerine that we have been refining for years. I have only changed the Tangerine menu three times in eight years. How often do you make menu changes at Tangerine? We work together to keep an eye on finances.Ĥ. At Arugula, I changed the menu every three months. At Tangerine, staff can modify dishes to suit customer tastes.Īt Arugula, my high-end restaurant that I closed in 2018, it was difficult to keep the crew on the same page. I have to get a little loose when I have more than 100 employees.ĭelegating responsibilities is manageable in Tangerine. I have a total of 105 employees working for me. Each of the three Tangerine locations employs about 33 or 35 people. If it goes up, it starts eating into your profits. It’s also important to keep the raw materials cost below 30%. To me consistent quality is part of good food. If one of the elements is out of whack the tripod falls. I see success as a nicely balanced tripod. Good food, good service and nice ambience are essential for a restaurant’s success. What’s critical to running a successful restaurant business? Tacos seems to be the current trend in Boulder, along with pizzas and beer. It’s becoming increasingly expensive to start and operate a restaurant throughout the county. Nothing seems to be available at a price once can afford. For example, there were few good restaurants in Lafayette about six years ago, but now it’s hard to find a good location to open a new restaurant. Downtown Boulder is especially tough.Ī similar trend has begun to play out in other Boulder County areas such as Lyons, Louisville, Lafayette and Longmont. It’s also very difficult to recruit and retain crew, particularly in the kitchen. A lot of them seem to have investor support behind them, given the high operational costs of running a restaurant in Boulder. There are many independent, creative and good people who are opening new restaurants. How do you look at the restaurant scene in Boulder and Boulder County?īoulder is a very competitive restaurant space.
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