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Chip Bair

Owner

Beau Jo

HQ Phone:  (303) 567-4376

Email: c***@***.com

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Beau Jo

1517 Miner St

Idaho Springs, Colorado,80452

United States

Company Description

Beau Jo's Colorado style pizza is committed to protecting our environment for future generations. Put your mouse pointer on a leaf below to see what your neighborhood Beau Jo's is doing to protect our environment: Free E-Car Charging Stations Beau Jo's offer... more.

Find other employees at this company (44)

Web References(14 Total References)


www.kraftfoodservice.ca

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 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. "The flavour combination is wonderful on this pizza," says Bair. "I've tried to stay on the healthier side of things since we opened," says Bair. 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. 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. "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.


www.kraftfoodservice.ca

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 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. "The flavour combination is wonderful on this pizza," says Bair. "I've tried to stay on the healthier side of things since we opened," says Bair. 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. 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. "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.


www.kraftfoodservice.ca

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 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. "The flavour combination is wonderful on this pizza," says Bair. "I've tried to stay on the healthier side of things since we opened," says Bair. 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. 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. "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.


www.kraftfoodservice.ca

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 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. "The flavour combination is wonderful on this pizza," says Bair. "I've tried to stay on the healthier side of things since we opened," says Bair. 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. 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. "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.


denver.bizjournals.com

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.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. 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. 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."It will take less than a year to pay for itself," Bair said.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


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