Uncategorized – Page 2 – Gail G. Collins

Sedona’s Top Luxury Hotel Launches Lunar-Themed Offerings for Travelers Seeking Celestial Experiences

AZ Daily Sun, November 21, 2024

Written by Gail G. Collins

There is nothing as enchanting as a starry night. Gazing upwards, lights winking back, one entertains the infinite as it beckons in its most promising, diamond-studded style. According to the city, Flagstaff was recognized on October 24, 2001 as the world’s First International Dark Sky City for its pioneering work balancing preservation of our night sky with concerns about public safety and economic security.

Dark Sky Community efforts to promote responsible stewardship has expanded throughout northern Arizona, and Sedona’s clear skies also allow for unrestricted views that rival any stargazing destination in the world. The rewards are full moons, meteor showers and planet alignment spectacles.

Matching those celestial rhythms can bring wellness to the body. Sedona’s rich connection to nature and the cosmos inspired the construction of Ambiente, a Landscape Hotel, and the only MICHELIN Two Key hotel in the state. This fall, the lavish property launched lunar-inspired wellness, dining and adventure offerings designed to align guests with the moon’s natural rhythms amongst a breathtaking, red rock backdrop.

The renowned Velvet Spa, an intimate six-room retreat, combines age-old wellness traditions with innovative technologies. Treatments incorporate native ingredients, reflecting the region’s healing essence, in a variety of rejuvenating rituals. The Energetic Experiences include: Recharge, Realign, Reawaken and Revitalize, the latter introducing energy exploration.

The Sound Healing Journey, experienced under stunning skies, blends sound vibration and meditation, intention and breath work, leading to release and alignment. A variety of instruments, crafted from natural materials, like sand, brass and crystals, along with a Native American drum, help induce a state of deep relaxation.

Deborah Waldvogel, director of spa and guest services, said of the treatments, “The sound journey or charging crystals impact brain waves and energy pathways, and the parasympathetic nervous system is brought to the forefront. Blood pressure goes down to bring healing and reduced anxiety. In a meditative environment—eliminating distractions—the body is energized, creative and focused as a result.”

Selenite, named for the Greek goddess of the moon Selene, represents purity and clarity. “This stone has the ability to charge other waning crystals, like a battery, to balance energy in a space and to enhance serenity and intuition,” she said.

Clients come from California, Arizona, Texas and Colorado mainly, but Ambiente’s reach is expanding to include international travelers. “In general, there are two different types of guests—those familiar with sound energy and healing work, and others, who want to explore those elements because of the area’s reputation,” Waldvogel explained. “What you get out of it is very individual—many feel some sort of shift…and the quiet allows it to come forward.”

Heading outdoors, jeep tours explore the western canyons at night. Partner Sedona Jeep Tours offers guided, private encounters with the landscape, stunning stars, history and folklore under a bright moon.

“With the sky lit up, especially under a full moon, you sense the formations in the rock, a talk on the area’s history and an explanation of the sacred moon with a ceremony in respect to elders of the original people. Or enjoy stargazing on the rooftops (of the guest atriums)—our most popular, private offering,” she invited. Dennis Casper, a resident astronomer, uses personally-crafted, state-of-the-art telescopes to educate visitors about constellations, star clusters, galaxies and more.

Atriums of sustainable, organic architecture merge with their natural surroundings providing a disconnection from the daily pull and a reconnection with nature. Luxurious accommodations feature sleek, elemental interiors and amenities such as a petite kitchen—restocked daily with refreshments—and bespoke design touches, including live-edge wood furnishings, rain showers, oversized soaking tubs and a rooftop deck equipped for stargazing with a daybed and fire pit.

Beyond rhythms, release and reconnection, one must also enjoy a repast. The hotel’s full-service signature restaurant, Forty1, serves seasonally rotating breakfast and dinner menus that showcase the Verde Valley’s abundance through Modern American cuisine. A pre-fixe menu offers three courses: a shared appetizer, a choice of filet or sea bass each, a shared dessert and a bottle of Moët, all set on the patio under a star-filled sky. A moonrise menu teases with sweet treats: strawberry and chocolate mousse domes with edible glitter, Denizen Farm milk and snickerdoodle cookies plus a limited-time Starry Night cocktail mixing Tito’s vodka, butterfly pea flower, egg white, strawberry syrup, lemon juice and an edible glitter bomb.

Ah, breathe deeply. Then, be still and study the stars. AZDailySun

https://azdailysun.com/flaglive/features/beat/sedona-s-top-luxury-hotel-launches-lunar-themed-offerings-for-travelers-seeking-celestial-experiences/article_c87687f6-a6c3-11ef-8c7d-fb2df90ae628.html

Matters of Taste: Hankerin’

AZ Daily Sun, Mountain Living Section, October 2024

Written by Gail G. Collins

Our relationship with food is complex, and too often, it becomes a moral dilemma, involving good foods and bad foods. But can’t eating be more neutral? Put directly, why can’t that drive provide pleasure, and in turn, satisfaction? Our basic survival is dependent upon it. When a craving occurs, no substitutions will sway us—only that thing will do. But where to turn to satisfy that craving?

Hankerin’ opened in August 2021 to curb a craving. “The theme—the name of the place—is a menu full of cravings,” said owner Chas Townsend. “It’s what I like to eat when going out.” The green Chile chili burger is a perfect example. Townsend fell for a similar burger on a trip to Durango, so it had to be on the menu. He made regular trips to Cameron for the fry bread tacos, so the native taco, a Northern Arizona must, piles fluffy fry bread with house chili, lettuce, tomato, onion, cheddar cheese, green chilies and sour cream. It’s a big seller. “These are things I crave. The elote is for my wife.” The Mexican street corn fave comes on a stick with mayo, cotija cheese, butter and a special chili powder blend.

Townsend married into a Hispanic family and connected with them in the kitchen. Growing up at the hospitality-oriented Grand Canyon, he was continually involved in food service. “No matter the circumstances, I ended up cooking, especially for family.” Now, his boys, Benny and Chris, help out at Hankerin’ as does wife Mely.

According to Townsend, the carne asada fries are easily the most popular item. “Interestingly, it was the last thing I added and at our customers’ insistence, but they are not far off from chili fries, and I love those.” The fries are covered in beef, avocado and roasted red pepper salsa, cotija cheese, onions tomatoes.

The street tacos have a strong following with college students. Townsend tells the story of a regular, who began working his way through every salsa combination Hankerin’ offers to satisfy his taco craving. It took weeks. His buddy was a burger guy, and the determined taco man would give his friend the side-eye, secretly desiring the bread and meat, but sure he would regret not ordering the tacos—a quandary. Townsend took his pain to heart and shaped the creamy, shredded chicken into a patty and seared it, adding the street taco toppings—cheddar, lettuce, tomato, house made avocado salsa and chipotle mayo—a tedious task, but the taco-lover was satisfied. But he talked to friends about it, and the requests came in. Townsend streamlined the process for the cooks, and a Southwest chicken cheese burger joined the menu.

“I owe my success to my regulars,” he said. “They are the base of my business.” Located close to Northern Arizona University’s campus, Hankerin’ is settled within a neighborhood with no traffic to draw attention. In his first week of business, the only other commercial shop was going out of business. “The neighbors in these houses are my business. I take them seriously—it’s what motivates me.” There is little tourist trade, but there are sorority girls, who are friends and show up midmorning in their pajamas.

Hankerin’ doesn’t advertise or pursue catering gigs, but if approached…like when a food truck failed to come through for a wedding, and they needed 50 cheeseburgers quickly, he said, “I will make it work if I can; I will try.”

A secret to Townsend’s success is, “No one is open as late as I am. It’s a point of pride because it’s hard to do.” And for this effort, Hankerin’ won Best of Flagstaff’s Late Night Bites.

Hankerin’ operates like a food truck with a limited footprint, staff and offerings, yet it still participates in Greek life fundraising percentage nights and other community projects. Plans may yield a truck to service catering and events.

“I don’t prioritize being unique, but in doing it right,” he explained. “I don’t want to hear, ‘That’s interesting;’ I want to hear, ‘That’s the best street taco or burger I’ve ever eaten.’” The tri-tip is trimmed and seasoned personally, while the burgers are weighed and patted out. “It’s important to have my hands on it.”

Townsend has experimented with unique in his chicharachos, fried pork rinds smothered in carne asada with the usual creative toppings, plus avocado salsa and Valentina hot sauce. The item doesn’t sell as much as he thinks it deserves because it is an unknown quantity. “We are packed here late at night, or people are ordering online—the menu has got to sell the items. We don’t have the staff to explain things. Our customer experience here is: You know what you’re getting.” And what you’re getting is the pleasure of satisfying your craving. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-hankerin/article_2de1bfc6-915b-11ef-8240-2389c0892f7f.html

Matters of Taste: Relic Road Brewing Company offers pints and pictures

AZ Daily Sun, Mountain Living Section, August 22, 2024

Written by Gail G. Collins

Northern Arizona stands on a corner of collaborative culture. It was named in the 1972 top ten hit “Take it Easy,” and as the story goes, Jackson Browne was traveling Route 66 when he suffered a breakdown in Winslow. He likely stood on a corner waiting for a tow. Later, as he put his adventures to music, Eagles lead man Glenn Frey, who lived in the same apartment building as Browne, dropped in and partnered in the production. Soon after, the Eagles soared, singing:

Well, I’m astandin’ on the corner in Winslow, Arizona with such a fine sight to see. It’s a girl, my Lord, in a flatbed Ford…

But what about the girl? Well, that mutual attraction took place in Flagstaff in front of Route 66 Dog Haus. The writers conflated the events, giving both towns a stake in the song. Winslow rightly invested in their mention, and while one can dispute the claims to fame, “We outghta take it easy,” as the song suggests.

Relic Road Brewing Company, located across the street from the iconic corner in Winslow, is doing just that, wooing tourists in for a pint after a picture. It was the dream of owners Troy and Stephanie Armstrong, born in their garage, brewing for friends and family.

“It’s what Winslow was missing—a place, where after you get off of work, you can have a meal with family—a brew pub, not a bar scene,” Troy said.

While under construction, Stephanie remembered, “We’d see people coming to the The Corner to take a picture. Our idea was to create a destination—walk by, have a drink and stay.”

In 2017, elements within the community fell into place and friends and family stepped up. The Armstrongs took on the construction themselves. “Everyone got dirty helping from building tables to kids with nail guns working through the night,” Troy said. Locals donated art, a glass chiller, anything that could contribute to the build-out or decoration. “Community is a big part of us.”

Relic Road’s name embodies the vintage items of the pub. A plank table extends from a cutaway truck, and another adorns a wall, plates and all. Heavy wood, iron supports and corrugated metal beneath the bar with Route 66 memorabilia throughout offer a rough, historical, small-town vibe.

Six motorcyclists pulled up in front of Relic Road, pegged their bikes and looked through the glass. Tourists and locals alike make the brew pub successful. “People send us stories, recommendations and repeat business,” Stephanie said. “Some make it their annual pit stop.”

Presently, the pub carries 20 craft beers with smaller Arizona brews on tap. “We highlight those, because we want to be those,” Troy said. Relic Road is backing into brewing beer in the near future with the renovation of a 10,000-square foot building a block away. “We will keep some beers on and add in our own as we go.”

The Armstrongs have found the brewing community welcoming, sharing tips and a strategy. “The path to success is laid out,” explained Troy, “and they’re willing to discuss, advise and help. There is a formula to this.”

To buttress the craft beers, there is craft food—fresh and kitchen-built, as Troy put it, with scratch sauces, hand-cut and -breaded chicken and more. Family contributed recipes and voted on the menu. Sis created the Canyon Diablo Burger built with the signature half-pound brisket burger on an everything bagel smeared with house cream cheese, green chili and pepper jack cheese plus a side of spicy slaw. Grandma dished on her Armadillo Eggs—stuffed jalapenos encased in sausage and fried to perfection. The Southwest Burger is topped with tumbleweed fried onions, Relic BBQ sauce, pepper jack cheese plus lettuce, tomato and pickle, and of course, guests can built their own burger.

Salads, like Grilled Chicken Relic Cobb and Buffalo Blue, create a cooler meal, while Jaeger Mushroom Sliders—mini cheeseburgers covered in ‘shroom sauce—or Relic Tacos—blue corn tortillas loaded with burger goods (a local thing)—compete with Shae’s Mac ‘n Cheese—available with bacon and green chili or tossed tenders. Executive Chef George Murillo is given free reign along with five other chefs to create specials, like a Wagyu Brisket Sub. The aim is something you crave.

Relic Road is a family affair, owned and operated with son Shae, daughter Kadance and son-in-law Brady. Staff totals 33 with teams of relatives, more than half of whom have been there since Relic opened. Stephanie said General Manager Nick Russell makes the world go around, following through on their vision.

Relic Road is inviting and another happy distraction in Winslow. “Come in and make a memory,” Stephanie suggested. “You may enter a stranger, but when you leave, everyone knows your name.” AZDAilySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-winslows-relic-road-brewing-company-offers-pints-and-pictures/article_8a1fcf76-5f4c-11ef-8660-23b0933c3beb.html

Best Overall Restaurant, Wait Staff, Wine List, Fine Dining: 1899 Bar & Grill

Best of Flag, December 2021

Written by Gail G. Collins

Following through on the motto, “high altitude, no attitude,” with proper execution, 1899 Bar and Grill won top spots as Best Overall Restaurant, Wait Staff, Wine List and Fine Dining. Those are high marks, worthy of the care, consideration and oversight that translate into delicious dining.

But 1899 is more than a lovely venue with global cuisine; it is an integrated product of Northern Arizona University’s Hotel and Restaurant Management Program. While the staff is not comprised exclusively of program students, the living-learning lab offers business career experience with some yummy benefits, like a meal provided daily to each employee, regardless of how many days they work in a week. That hits the spot. Moreover, a position at the front or back of the house instills accountability, responsibility and hard work as the best training for life in general.

Where to eat like a Flagstaffian

FlagLIVE!/AZ Daily Sun, August 12, 2021

Written by Gail G. Collins

When it comes to our small town, the flavors are huge. Independent restaurants make the most of familiar foods or regional cuisine by dishing up imaginative and innovative items that earn a loyal following. It’s all part of local love.

COFFEE or BREAKFAST

Firecreek Coffee

22 W. Historic Rte. 66

Text Box: Coffee supercharges us for the day ahead. In fact, two-thirds of American adults begin the day with a cup of joe. Firecreek roasts beans in small batches and supplies many retail outlets in town, such as Brandy’s, Brix, Tourist Home and more. Everything, from the syrups, in flavors like ponderosa vanilla or salted cardamom, to the chai and the pastries, are made from scratch—ranging from graham-dusted s’more macarons to muffins and light-as-air strawberry cream puffs. While Firecreek may be priced slightly higher than some of the bigger shops in town, owner Mike Funk said. “We value quality over quantity and spend a lot on our groceries. If we can make it taste better, we spend the money.”

Macy’s European Coffeehouse and Bakery

14. S Beaver St.

Veteran coffee house, Macy’s celebrated 40 years in 2020 living up to its claim as “the ultimate cup.” Tim Macy was among the first roasters in Arizona, tempting drinkers with a traditional Italian darker style, and sources small farmers to pay above fair-trade prices. “Staff is family and our locals are our lifeblood,” he said. The Macy’s Special is the top drink, made with espresso, hot chocolate, whipped cream and sprinkles, served hot or iced. Alongside a full vegetarian breakfast menu, the pastries have been baked from scratch daily since 1980 with no preservatives, dough conditioners or stabilizers.

Brandy’s Café

1500 E. Cedar Ave., #40 & 18 S. Beaver St.

After 27 years in business and a transfer of ownership to Kelsey and Jamie Drayton in 2014, Brandy’s has not merely remained strong, but grown their landmark breakfast business. It consistently wins awards for its food and service, where customers have become supportive friends. Kelsey Drayton, who had worked for original owners Ed and Brandy Wojciak since age 15, constantly seeks feedback to keep things fresh, yet consistent, like their biscuits and gravy. The most popular offerings are the Eggs Benedict choices, especially the Eggs Brandy with two poached eggs on a handcrafted bagel, topped with house-made hollandaise sauce and a buttermilk pancake plus their signature country potatoes. And for brunch, a mimosa is a must.

Agee’s Barbecue Market

Northern Arizona’s Mountain Living Magazine, August 8, 2021

Story and Photos by Gail G. Collins

Some of the best ideas are born of necessity.

Matt and Kim Agee were hungry one day, and with only one eatery serving the small community of Munds Park, they did something Matt swore he would never do—open a restaurant.

It was Kim’s suggestion, and it gained traction. After 20 years raising children, the workload didn’t frighten her, and the timing was right.

“Once we decided to do it,” said Matt Agee, “it came together quickly before we could talk ourselves out of it.”

They opened Agee’s Barbecue Market in August 2017 in a 900-square-foot building, where Munds’ only coffee shop now operates. Family and some neighbors pitched in, and the community embraced the barbecue joint. Agee’s outgrew the space in short order, moving to the current building nearby, tucked behind a gas station. That fall, the family’s youngest son, Mitch, entered kindergarten, and the couple’s days were filled with meat and smoke.

The new space gave the business room to develop, expanding the bar and patio areas. There was also plenty of room to house the enormous smoker or “22 feet of oak-smokin’ love,” as general manager Kass Kral calls it. The handyman met Agee at a poker game and became a regular. They quickly employed him to even out the competition on Trivia Night, which Kral had won every week, joked Agee. Kral proved a quick study and, “they adopted me,” he said, tearing up. “We’re all a barbecue family now.”

Apparently, barbecue sauce is thicker than blood.

That family attitude has carried the business forward to include their adult daughters. Madison works as assistant manager while MacKenzie handles the front line and more. Even volunteers participate for the joy of it, saying things like, “I always wanted to work at a barbecue place.” One retiree also contributed to the Carolina gold sauce recipe. Depending on the season or event, all hands are on deck with supportive friends, who have obtained food handler cards.

The idea for barbecue came about when Agee was a youngster. His father built post offices, and one summer, he worked in Dale. The central Texas location was renowned for it dry, slow-smoked meat. Think Black’s Barbecue of Lockhart founded in 1932, the oldest family-run place. (Full confession: When our daughter married in 2013, my husband drove from the Austin wedding site to pick up Black’s catering for the reception. Driving back without sampling any was the hardest part.) Phoenix area’s Little Miss Barbecue, who is in the top 10 according to Kral, also provided huge influence and equipment. Little Miss builds smokers and distributes them nationally.

Agee’s, pronounced like the letters A and G, smokes central Texas-styled beef brisket and ribs, seasoning it with simple salt and pepper. The secret is in the smoke, the choice Black Angus meat and the lengthy process, which keeps the smoker in operation nearly around the clock. The brisket is Agee’s baby, and he maintains a constant temperature manually. The pulled pork and pork belly are slathered with scratch sauce, while turkey and handcrafted sausage round out the meats sold by the pound.

In typical barbecue fashion, guests line up, order, pay and take their heaving trays to tables to indulge in the messy meal. Sandwiches and plates are available with six sides, which are both classic—like coleslaw—and creative, such as potato macaroni salad. Beans are enhanced with brisket or pork trimmings, cheesy potatoes, smoked macaroni and cheese and elote complete the choices. The Mexican corn is crafted with chipotle, cotija and spices. Nothing artificial is added, and demand is great, so the groceries turn over briskly in a week.

“We serve a big, lunchtime crowd,” said Kral, “because the smoker starts chumming the waters.”

Great demand means destination barbecue spots sell out fast. Agee’s is open Thursday through Sunday only, and it’s important to get in before 2 p.m. The line can be long, but patience is tastily rewarded.

Agee’s sells 600 pounds of meat a day and serves 2,000 finger-lickin’ customers each weekend. The local population has learned to pre-order and pre-pay to assure their favorite choices are ready to take home, but seasonal tourism is harder to manage. Munds Park bumper stickers joke: Population varies. In fact, it rises exponentially from a base of 1,200 in winter to 15,000 in summer, including the woods.

“Campers come covered in mud on their ATVs and bring food back to their tents,” said Agee.

Flagstaff’s Pizzicletta team revives Oak Creek’s iconic Indian Gardens

Northern Arizona’s Mountain Living Magazine, July 24, 2021

Story and Photos by Gail G. Collins

Indian Gardens is an icon in Oak Creek. It is beloved for its garden setting, combination café and market ease, neighborly appeal and tourist trade. Passing on that heyday to a new owner is always the rub. But with earnest care and measured ambition, there is the happy possibility that it could be better than ever.

Nearly a decade ago, Daniel and Monica Garland embarked on a journey to revitalize the property as a gathering place to nourish neighbors and make Sedona a better place in their small way. And as they moved on to found FreeForm Coffee Roasters, they validated the next team, Caleb Schiff and James Worden, owners of Pizzicletta. The connection remains strong, and their coffee is served in the café.

“They had respect for how we’ve run our business,” said Schiff. “So many memories were made here. Unique experiences are always our goal, and we can deliver on that.”

Worden and Schiff are avid runners and cyclists and began their pizza venture as the Garlands relaunched Indian Gardens. It had been a deli, a gas station and more over the years — a constant in the community. The pizza duo loved the place, but never imagined they would go from regulars to operators.

Still, it was not an easy task. They expanded the gardens, built two water features, invested in a kitchen prep area to accommodate two trained pastry chefs, added merchandise and will rebrand the logo and expand the tight menu coming out of COVID.

Indian Gardens reopened in early February, producing the store standards guests had loved without any of the original kitchen team. And there were things beyond their control, such as a tree falling on a power line, which Worden said “typified the challenges,” snowstorms closing the road and fire danger barring access, all of which affected revenue.

They built a foundational team of competent, passionate people and celebrate those who can do things better than themselves.

“The key is stewardship, maintaining a strong sense of place and intentionality,” Worden said, “keeping the name and experience in the sense of the garden and menu offerings, but as elevated, healthy options. It’s not a choice between good and delicious.”

The County Seat brings fast-casual dining to downtown Prescott

Northern Arizona’s Mountain Living Magazine, July 7, 2021

Story and Photos by Gail G. Collins

When most people see a gap in the landscape, they shrug. Serious few would decide to fill it with a wholesome gathering place overlooking bustling Prescott’s Courthouse Plaza.

Skyler Reeves, owner of The County Seat, is that inspired kind of fellow.

“Prescott is usually thought of as this small Old Western town, but in recent years there’s been an influx of young families and professionals who have moved to the area looking for a new, hip hangout spot with a comfortable, yet contemporary, vibe to dine and socialize,” Reeves said.

The County Seat, an expansive 6,500-square foot coffeehouse with healthy karma, held a soft opening last November. It is situated on the upper floor of the historic Burmister Building. A wall of windows floods the room with light and provides a view of Yavapai County Courthouse, a striking Classical Revival granite structure built in 1916. Pragmatically, it also provides the eatery’s namesake.

With an aim of sustaining locals with good food and good health, Reeves crafted a menu of hearty sandwiches, robust salads and grab-and-go items combined with a full coffee bar, fresh-pressed juices and low-ABV cocktail menu. Reliable, consistent, familiar and delicious dishes are foremost. Support comes from scratch kitchen manager Chris Osante, emphasizing quality ingredients, local resources — like FreeForm Coffee Roasters in Sedona — and attention to dietary needs. A hybrid of kiosk to full-service ordering options fills the bill.

Here are the top hits: the Madras curry chicken sandwich loads toasted focaccia with baked, diced meat in curry mayo, apples, golden raisins, red onion and lettuce served with kale or sweet potato salad. Tony’s Rueben stacks shaved corned beef, sauerkraut, caramelized onion, bacon and Swiss with a slather of secret sauce on toasted marbled rye for a messy, marvelous mouthful.

The turkey Cobb salad mixes Romaine and fresh greens with avocado, cherry tomatoes, cucumber plus pickled onion and fortifies it with turkey roulades, bacon and generous blue cheese crumbles. An herbal green goddess dresses it all for a lunch punch to hunger.

Flag restaurants still fighting way back after pandemic

Arizona Daily Sun, July 6, 2021

Written by Gail G. Collins

In the course of more than a year spent flattening the curve, the pandemic delivered a flattening blow to small business, too.

The bounce back of the restaurant industry is marked with concerns, but also, optimism. Issues with staffing, supply chains, inflation, wage increases and countless other obstacles plague owners, but loyal support has strengthened the bonds of community.

The biggest trial has been staffing. For all the good intentions, supplemental checks delayed a return to the demanding occupation of preparing and serving food. Altitudes Bar and Grill dropped from 29 employees to 14 and owner-chef Tony Cosentino of Josephine’s Modern American Bistro called the task, “A nightmare of epic proportion.”

And, for many, it still feels next to impossible.

“We’re still feeling the aftermath of the pandemic . . . the odds are still stacked against us,” Cedar House Coffee Shop owner Wendy Kuek, owner of Cedar House Coffee Shop said while listing the challenges.

Many competent workers left the industry during the course of pandemic. Now, restaurant owners are left facing a competition for capable people, training of new staff, retention and scheduled rise in the minimum wage.

John Conley, owner of Salsa Brava and Fat Olives with 33 years in business, explained the labor issue and the challenges it presents.

“As an operator, I’m proactive, so planning doesn’t happen on a shift or daily basis, but on the week, month and quarter,” Conley said.

Managing expectations in a pandemic-stricken industry

Beyond that is managing the public’s expectations while understaffed. People are thrilled to be out again, meeting up and sharing life, so shops are busy. Days and hours of operation have been reduced as well as menus, and getting up to speed will take time.

“I’m not sure how to help people understand the magnitude of our situation,” Altitudes owner Lynda Fleischer said.

Fleischer added that streamlining has been key and food offerings were halved, concentrating on serving what they do best in a quality manner.

Cedar House trimmed the specialties and focused on artisanal bakes, providing the same quality, attention and care in their coffees. The shop is a reunion of regulars discusses online school or remote working, and mothers introducing babies born during pandemic.

Customers returned in full force to Colt Grill in Cottonwood and Prescott Valley. Before that, like others, owner Brenda Clouston strategized, and then, did not miss a beat falling back on a strong take-out business with “homey hospitality,” curbside pick-up and other innovative services. Continuing to advertise in print, radio and social media maintained ties.

“We showed up, worked very hard and smiled through it,” she said.

Alejandro’s Mexican Food settles into new brick-and-mortar location

Northern Arizona’s Mountain Living Magazine, June 20, 2021

Written by Gail G. Collins

Georgette Quintero has consistently looked for creative solutions. When opportunities arose—like her daughter attending Northern Arizona University, finding space to store supplies for her food truck business or securing a commercial space during the pandemic while other businesses struggled—Quintero found a way forward.

“I go the extra mile, think outside the box and always ask the question, ‘What is the next step?’” she said.

As owner of Alejandro’s Mexican Food, the newest eatery on Heritage Square in Flagstaff, Quintero thrives on change. And as a family, they are in it together. College initiated their move from Phoenix to Flagstaff; everyone came with her daughter, Quintero said simply. Her children, Alejandro and Ariana, are adults now and work in the business, while high-schooler Joey helps out.

Alejandro’s Mexican Food opened softly in April with much maneuvering behind the scenes. COVID-19 made it complicated, but was not an excuse. Quintero had been searching for retail space for months, hoping to buy, and lease negotiations took time. With situations strained in 2020, landlords gave breaks to current tenants to hang on, but there were no concessions for new ventures coming in behind them.

The shift from Italian restaurant to Mexican cantina was straightforward and practical with a full kitchen and stylish seating in place from the previous tenant.

“It was already turn-key down to the colors,” Quintero said. “Green, white and red—the Italian flag has the same color blocks as the Mexican flag.”

Alejandro’s, named for her oldest son, began as a food truck in the fall of 2017. Reputation increased the reach to two trucks, based on a solid selection of burritos and street tacos with handcrafted fillings. Nachos, quesadillas and carne asada, which continues to earn raves, rounded out her recipe for a successful business model.

Running a food truck is much harder than operating in a fixed location, according to Quintero.

“There is only so much electricity, water and sufficient space to store food,” she said. “We needed to expand and grow.”

Gaining the café at Coconino Community College gave her a dedicated kitchen for the first time. Still, from the start, the plan was always to open a brick and mortar restaurant. What sets Alejandro’s apart is the striving for continuous improvement, making menu upgrades regularly.

“The recipes evolve because I’m tweaking them over time at 9 or 10 at night after we close—it’s hard on my weight,” she said with a laugh.

Each night, Quintero plays food critic, sampling a dish as it is presented to customers with a beverage. Then, the brainstorming on ingredients or garnish or… Recently, fried ice cream was the project. It begins with a taste goal, a list of ingredients and decisions—cornflake or bread shell? Such assessments stimulate Quintero.