The Montrose Press Welcomes Ted Back!

By Bruce Grigsby
Daily Press Writer
Published/Last Modified on Monday, March 2, 2009 4:11 AM MST

MONTROSE — It’s been 16 years since Ted Nelson sold the Red Barn Restaurant to Jim Kerschner, and for those who know him, his return to the restaurant scene in Montrose will be a welcome one.

Tuesday evening, March 3, will mark the opening of Ted Nelson’s Steak House at the Cobble Creek Golf Community. It will be a transition from Lorenzo’s, owned and operated by Frank and Renee Cork for the past several years. As the Corks decided to step away from the rigors of the business, Tiff Hayden, developer of the Cobble Creek Golf Community, turned to Nelson to put his personal stamp on not only the restaurant, but the overall hospitality operations at Cobble Creek.

Hayden, who moved to the area from Tucson in 1995, turned to Nelson primarily because of his reputation. “A college buddy of mine who co-founded and owned a large chain of restaurants in San Francisco used to come to the area to hunt. In the process, he ate at the Red Barn and noticed all the things being done right.” Hayden said that his friend’s hunting trips occurred during the time Nelson owned the restaurant, and his recollection caught Hayden’s attention.
Chrissy Duffy takes dinner orders from Herb and Alicia George. (Joel Blocker/Daily Press)

Nelson’s reputation came to Hayden from more than his college pal, having heard about Ted for years from local acquaintances.

“We are thrilled to death to have him out here. He’s a legend in Montrose,” Alicia George said when asked about Nelson’s return. “He will be fantastic with golf events, especially things like the couple’s league,” she added.

Herb George, who is president of the Cobble Creek Homeowners’ Association, said, “I think it’s going to be great for the Cobble Creek community.”

He mentioned that Ted Nelson was his first thought upon learning that the Corks wanted to retire, so he immediately contacted Hayden to lobby for Nelson to take over. Remembering Nelson as owner of the Red Barn, George said, “He always greeted when you came in and thanked you when you left. We are looking forward to having him here and looking forward to the community supporting him.”

“So when the situation came up, I was on the phone to Ted in about 15 minutes,” Hayden said.

In addition to the restaurant, which Hayden sees as “an integral part of the golf community,” Nelson will play a central role in providing hospitality services for special events at the clubhouse such as wedding receptions, school reunions, and party celebrations for things like New Year’s and Super Bowl. Priority will go to events for resident-members of the Cobble Creek Golf Community, but opportunities will be available for outside community events. Other hospitality opportunities will include Cobble Creek golf events and selected charity golf tournaments.

Nelson took over the Red Barn in 1977 from Fritz Hanna, who built and opened the restaurant a decade earlier. Nelson began working in 1970 for Hanna, whom he greatly admires to this day. Nelson built on Hanna’s tradition of making the restaurant a place where customers felt personally welcome. “It’s nothing mysterious,” Nelson is quick to say of his insight on success. “People want to enjoy the experience. That includes caring enough to know their names and letting them know they’re appreciated.”

As the term suggests, the key to success in the hospitality industry is outstanding service. Not only does Nelson plan to focus his attention and energy on working directly with his customers, he understands the importance of his relationship with his staff.

Industry studies indicate that one of the most consistent factors for success in the restaurant business is a lack of employee turnover. That had always been a hallmark for Nelson during his years at the Red Barn, where employees worked with him for years and have remained loyal friends ever since.

Nelson, who sees “lots of opportunity” in the competitive world of independent restaurants intends to do a relatively few things well. “We will keep things simple, from the decor and the size of the restaurant to the menu,” he said during a recent interview. When Ted Nelson’s Steak House opens, it will seat approximately 50 diners, and expansion plans will not go beyond an eventual 100 places, which he sees as the right size for what will continue to be his specialty: an enjoyable atmosphere that emphasizes personal attention and outstanding service.

In addition to the restaurant and special event catering, Nelson will be overseeing the snack bar and bar concessions at the Cobble Creek clubhouse for residents and golfers. His reflections on working at the recent Super Bowl party at the clubhouse capture his enthusiasm as a hospitality host: “The guests made the environment truly fun,” he said.

In order to make sure services expand at a pace consistent with doing things right, Nelson will begin serving dinners Tuesday through Saturday nights for most of March. Then he plans to add lunches Tuesdays through Saturdays to the schedule at the end of the month with Sunday brunches in the plans for late spring or early summer. During summer months, the restaurant will serve dinners seven days a week and lunches Monday through Saturday.

Ted Nelson’s Steak House will be an independent restaurant in a world of big corporate chains. His insight as to where it will fit is simple and basic: “We don’t have to continually reinvent ourselves — people have been dining out for some time, at least since the 1950s. People basically want a pleasant experience. Somewhere in this mindset is where I see our opportunity to excel.”

Comments From Readers

Lives in Utah wrote on Apr 6, 2009 9:44 PM:

J.R. wrote on Mar 5, 2009 10:13 PM:

try teds wrote on Mar 4, 2009 6:27 AM:

” we ate at Ted’s last night…all I can say is THE STEAK WAS AMAZING!!! The service was wonderful as well!! “

concerned res wrote on Mar 3, 2009 6:57 AM:

” Sounds like Ted knows how to run a restaurant! “

This entry was posted on Friday, April 17th, 2009 at 11:33 am by Josh Freed. Both comments and pings are currently closed.