Friday, November 10, 2017

Coquette's Bistro hires Broadmoor alum Johnathan Shankland

Posted By on Fri, Nov 10, 2017 at 3:33 PM

click to enlarge GRIFFIN SWARTZELL
  • Griffin Swartzell
Coquette’s Bistro has hired Johnathan Shankland as operations manager, effective Monday, Nov. 6, according to a press release. Shankland’s a known face in the local food community, having worked in food and beverage management at The Broadmoor, The Famous and, most recently, the Antlers Hotel.

“We had put the word out that we were looking for someone to join us in that capacity,” says co-owner Michelle Marx. “We are so pleased and so excited about the future. It’s been very grounding — [Shankland is] exactly what we needed right now, because there’s so much going on.”

Shankland has taken over duties previously performed solely by co-owner Turu Marx, who is Michelle’s daughter. It was a staggering workload, as Coquettes has effectively four concepts in one space, according to Shankland. It’s a restaurant, yes, but there’s also the café and retail storefront, as well as the party and events space and the gluten-free goods production.

“Any of those could be replicated in another location,” Shankland says. And that’s just what he and the Marxes intend to do. “It was part of their concept when they moved to this facility, because they could have a larger production area.”

To help with the expansion, they'll soon hire a specialist in retail management — they've picked someone, but Shankland has declined to release their name, as they're in another position right now — to tighten down standards and practices in the café/retail arm. With that done, they’ll be looking for a spot in the northern or eastern parts of town to set up a second café and bakery, which will be stocked with gluten-free baked goods prepared at their Tejon Street location.

“You could go in and pick up your gluten-free cupcakes, cakes, breads, dinners you could take home and bake yourself,” says Shankland.

For right now, Shankland’s working on setting up partnerships with more local food suppliers, as well as bringing in more local wines and spirits to add to an existing list of several Colorado-produced gluten-free beers and hard ciders.

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