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Bizline

Summit Daily/Reid WilliamsBusiness name: Alexander's on the Creek; Location: 910 Copper Road or P.O. Box 3500 Copper, CO 80443; Phone: (970) 968-2165; Opening date: Feb. 5; Owner: Robert Coleman, pictured
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QWhat type of business do you operate – what do you sell, or what service do you provide?

ARestaurant, quality finer dining experience, American eclectic cuisine, fabulous wine selection and dessert menu. Casual elegant atmosphere with a large bar and fireplace room. Private parties welcome. Reservation highly recommended. White table cloth and superb service and informative staff. An elegant experience comparable to Aspen or Vail.

QWhere are you from, and why did you decide to open your business in Summit County?



AI am from Texas to begin with, however I migrated to Colorado in 1988 to Vail, where I worked for Vail Resorts and Booth Creek Ski Holdings and then I consulted at Angel Fire Resort for two years.

I mainly chose Summit County ( Copper ) because there are no restaurants in the immediate area other than Frisco, Breck or Silverthorne, so the opportunity presented itself. Also Intrawest is a great company to deal with, they needed it and I wanted it so we negotiated.



QWhat experience do you have in this field?

A40-plus years in the restaurant and food business, plus I have a very talented staff from the chefs to managers. They have many years combined experience and concepts and that is why we have been so successful so far.

Q What sets your business apart from other similar businesses?

AI don’t think we are set apart, but we offer a different product and environment and atmosphere. We cater to the higher end diner and wine enthusiast. Our ambience was designed to reflect a large comfortable living room where everyone is welcome.

Q What types of customers do you hope to reach in Summit

County?

AAll types, we welcome all and try to cater to everyone’s needs We try to cater to the guest who wants to spend some time eating and drinking, rather than in-and-out dining.

QWhy did you choose to open where you did?

AThe location was perfect, I have been is this business a long time and rarely have I seen a location as great. We are not at the base, but we are close enough to reap the rewards of day traffic passing by and also we would like to be a destination restaurant, a once-in-a-lifetime memory of service and divine dining and remarkable drink.

QWhat are your plans for your company’s future?

ATo be consistent and grow, no plans to expand this concept but we have other concepts we would like to be involved in.


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