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This profile was last updated on 4/30/12  and contains information from public web pages and contributions from the ZoomInfo community.
 
Background

Employment History

6 Total References
Web References
Going with the Grain
pizzatoday.com, 28 Sept 2005 [cached]
Chip Bair, owner of Beau Jo's Pizza, has been making crusts with whole-wheat flour since 1973 at his Idaho Springs, Colorado, unit.
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"We tried 100 percent whole-wheat dough," says Bair, "but it created a very heavy dough that was too cracker-like.
Chip Bair, vice president at ...
denver.bizjournals.com, 1 Feb 2008 [cached]
Chip Bair, vice president at Beau Jo,s, and Steve Cross, owner of Solar Sun Spot, stand on the roof of Beau Jo,s in Idaho Springs among more than 200 solar panels.
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It's money in your pocket," said Chip Bair, who has owned the famed Beau Jo's Pizzeria at 1517 Miner St. in Idaho Springs since April 1, 1973.
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Bair was the first to take the plunge into solar technology, putting a 35-kilowatt system -- with nearly 200 panels -- on top of the restaurant.The system, which cost $250,000, started generating power in mid-August.
Bair also put panels on a warehouse he owns nearby.
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The $250,000 system perched on the roof of Beau Jo's pizza ended up costing about $60,000 in out-of-pocket expenses, Bair said, after a $190,000 rebate from Xcel Energy, and less federal tax credits and an accelerated depreciation schedule for business-based solar systems.
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"It will take less than a year to pay for itself," Bair said.
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The solar panels can be seen from Interstate 70, and have brought some customers into the restaurant just to get a closer look, Bair said.
Contact the Editor Need Assistance?More Latest News
Chip Bair - Beau ...
www.kraftfoodservice.ca, 15 June 2011 [cached]
Chip Bair - Beau Jo's
An operator shares his story. See how Chip Bair fills 600 seats in a town with a population of only 1,800.
Who: Chip Bair, founder and owner
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Chip Bair offered the option of whole-wheat crust long before it was hip to serve whole-wheat crust. He started posting nutritionals and allergen alerts on his menu well ahead of government mandates.
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"The flavour combination is wonderful on this pizza," says Bair.
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"I've tried to stay on the healthier side of things since we opened," says Bair.
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Bair introduced a gluten-free section of the menu in 2005. It includes five appetizers, four sandwiches and 14 pizzas. Gluten-free menu items account for upwards of 10% of sales. "It's impacted our bottom-line substantially," says Bair.
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To help create the gluten-free menu, Bair hired a consulting company specializing in nutrition and ingredient analysis, ensuring that none of the components contained gluten.
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"Not only does it save us money and garner local publicity, but it's the right thing to do, and our customers appreciate that," says Bair.
At the time, Chip Bair's ...
www.beaujos.com, 1 Nov 1999 [cached]
At the time, Chip Bair's purchase of Beau Jo's Pizza in 1973 looked like P. T. Barnum's most famous maxim coming to life.Beau and Jo Anne Falk never squeezed more than $22,000 a year out of their tiny Idaho Springs, Colorado, restaurant; so they were more than willing to sell it to Bair - on April Fool's Day no less!
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To make matters grimmer, Bair knew nothing about making pizza back then.All the Duluth, Minnesota, native knew was that it had to be more fun than his job as a shoe salesman.
Twenty-five years hence, Bair has learned at least two things well about the pizza business: it is more fun than hawking footwear; and it pays far better.
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Former owner Beau Falk also was kind enough to tutor Bair in the early going.
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A quick study, Bair developed his own whole-wheat crust two months later. and created his Mountain Pies, named for their toppings heaped onto the crust - something Falk Advised he not do.
"We like a lot of sauce.We don't just paint it on with brush, we pour it on with a ladle," says Bair.
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"And not by huge people", says Bair, "Usually they're pretty fit people".
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Bair now buys over 16 tons of honey annually ...
"Wherever you can use sugar we use honey," Bair explains.That means in the crust, in the sauce and on the side.
Compared to the Mountain pies, appetizers are pretty basic: stuffed mushrooms, garlic bread, chicken wings, and artichoke spinach dip**.They serve sandwiches, but no pastas.Bair is proud of his pizza menu's variety, Beau Jo's offers four thicknesses and honey white, cracked or whole wheat crust; seven sauces** (Beau Jo's own sauce, roasted garlic with olive oil, picante, basil pesto, and more); and eight cheeses** (includes a no-cholesterol mozzarella, Gorgonzola, and others); and over 30 toppings.
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Kids, including his own, prefer plain cheese or pepperoni pizzas, a simple treat even Bair succumbs to occasionally."Cheese pizza is wonderful," he says."I enjoy [it] once in a while."
... Despite the statewide popularity of Beau Jo's, Bair believes that growing his concept will be more difficult now than in the past.
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"I liked to do things differently than other people from very early on, before California Pizza Kitchen and Wolfgang Puck and so on," Bair says."I was looking back on old menus, and we started Mexican, Oriental and Hawaiian pizzas as early as 1974.""The overall quality of pizzas today is much better," he adds.
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That's one mistake I made," says Bair.
... Bair finally found multi-unit success when he partnered with long-time family friend, Donald Peterson ... Bair remains cautious about franchise talk.He says it's too early to screen the inquiries to separate "serious" callers from those who think, "Wouldn't it be fun to own a restaurant?"... Bair simply opened the earlier stores in cities he liked.
Bair won't franchise until he's sure he has systems in place to maintain the integrity of the Idaho Springs store.
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In 1973, Bair started in a teeny-weeny space in Idaho Springs, but moved into 1517 Miner St. a few months later, where it has remained.The restaurant originally could seat 18 mountain-pie lovers, and now happily accommodates 700 guests.Bair has added restaurants in Arvada, Evergreen, Denver, Fort Collins, Highlands ranch, and one in Colorado Springs, with a total of 350 employees.
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They would, no doubt, confirm this speculation: Bair serves a delicious mountain pie and does a darn good job of spinning a mountain yarn.
Hanging Tight
pizzatoday.com, 6 June 2005 [cached]
"I think we historically did better in recessions," says Chip Bair, owner of Beau Jo's Pizza in Colorado.
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Bair suggests remembering the most basic tip: keep an eye on waste.Don't prep too much food, especially fresh vegetables.
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"Sometimes a recession offers good opportunities for new spots," Bair says.
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