Juan Padro struck a deal at Denver International Airport.
The owner of the restaurant group Culinary Creative has signed a licensing agreement to deliver three of its concepts to the airport by the end of 2022.
The Padro’s Mister Oso, Bar Dough and Aviano Coffee brands will open next year in one large 8,572-square-foot market in the DIA East C Concourse.
Another Aviano Coffee will open alongside local concepts Mizu Izakaya and El Chingon in the 3,774 square foot market at DIA West B lobby next year.
“They needed recognizable local brands,” Padro said. “Bar Dough has a huge following in Denver and produces a stable product that works well for airport use. Mr. Oso was nothing short of iconic because of how busy this place is. And it will also allow us to pay close attention to Aviano, which is in the process of rebranding. “
Bar Dough, an upscale Italian restaurant, opened in LoHi in 2015. Mister Oso, a Latin American restaurant serving smoked meat with warm tortillas, first opened at RiNo in 2019 and will open in Wash Park next year.
Meanwhile, Aviano Coffee has been operating in Cherry Creek since 2006 and has two branches there. Padro acquired 40 percent of the business in January in a deal that saw Cherry Creek developer Matt Joblon increase his stake.
DIA issued contracts in late September – early October.
All Padro concepts as well as Mizu Izakaya and El Chingon will be operated by local concessionaire Tastes DEN JV, a joint venture between national concessionaire Tastes on the Fly and local disadvantaged business partner Innovative Retail Group.
“We’re really happy with our concessionaire,” Padro said. “We think they have a great reputation, they work more with high-end restaurants from San Francisco, New York, Boston and other places we are familiar with.”
Each market will have a dining area for Bar Dough and Mizu Izakaya, while other stores will feature fast-casual. Menu items will be limited and each concept will serve breakfast.
The lease term is 10 years. The annual rent for the B Concourse marketplace will be $ 1.1 million and the annual rent for the C Concourse marketplace will be $ 1.85 million, according to the contact details. In addition, businesses will have to pay for 14 percent of food and beverage and 18 percent of alcohol sales to the airport.
The Tastes Den joint venture owns and operates five other stores in DIA: Modern Market locations in Halls B and C, as well as Little Man Ice Cream, Coors Silver Bullet Sports Bar and Tapas Sky Bar in Hall C.
The joint venture was formed by Michael Levin, co-founder of Tastes on the Fly, which owns 26 restaurants at five airports across the country, and Hi Fam, owner of the Innovative Retail Group, which owns three more retail stores in DIA. The two were friendly rivals and teamed up for the first time to open Modern Market stores in DIA in 2013.
“When we look at a brand, we want to know who we are working with, so we do not work with national brands, because there is no entrepreneur behind that,” Levin said. “We are really focused on people. And when you meet Juan or Lorenzo from El Chingon or Hong from Mizu, we want to showcase the brand that represents them best and that they feel comfortable sharing in an unconventional way. “
According to Levin, the Tastes Den joint venture plans to raise about $ 20 million from sales at DIA this year. And they hope to increase sales from $ 30 million to $ 35 million with the opening of new eateries.
The concessionaires also plan to open a Mercantile restaurant at A Concourse in January 2022. Alex Seidel’s restaurant is located at 1701 Wynkoop St. downtown and famous for its pasta and seafood.
Other new tenants arriving at the airport include Novo Coffee from Denver in Concourses A and B, Caribou Coffee in Concourse A, Halfmoon Empanadas from Concourse B in Concourse B, and Denver-based Superfruit Republic Juice in Concourse C.
“By adding these new concepts to the DEN restaurant lineup, we are taking our program to the next level,” said Pam Dean, DEN’s senior vice president of concessions. “These business owners are as passionate about our airport as we are. And they plunged headlong into creating a space that passengers will love and where they want to return. “
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