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Show A-16 The Park Record Marketplace Collie’s brings barbecue to Coalville Business partners hope to open more small restaurants Sat/Sun/Mon/Tues, January 20-23, 2018 Nightly Lodging Tally Occupancy Report for week of January 21-27, 2018 100% 90% 80% 70% 60% 50% 40% 30% 20% CAROLYN WEBBER 10% The Park Record Neither Dave Wakeling nor Rob Holt likes to stay in one place for too long. The two could have paused to enjoy the success of Collie’s Sports Bar and Grill on Main Street but instead, they chose to start another project. Wakeling, owner of Collie’s, and Holt, executive chef, opened an offshoot location, Collie’s BBQ, in Coalville in November. Though the two restaurants share recipes, there is little else they have in common. One is a sports bar on a busy street that fills up in the evenings, while the BBQ joint is a local’s stop with no alcohol in a quiet town. Holt, who has partnered with Wakeling since he helped open the first location in 2013, said that the decision to open another restaurant was a secondary thought to a need they had. They found that, during the busy season, it was hard to keep up with the high demand since brisket can take up to 20 hours to smoke. During their search for an extra kitchen last year, Holt suggested that they open a restaurant in Coalville, since that is where he lives. “Coalville is a fantastic town and they needed a barbecue joint,” he said. “This was kind of a no-brainer to open a restaurant here.” Holt and Wakeling said that it has been a fun switch to go from 154 seats in the Main Street restaurant to nine in Coalville and from a bar filled with tourists to serving mechanics, farmers and other local workers. “They come in, they say hi and they say thank you,” Holt Sun Mon Tues 2018 - As of 12/15/17 2017 - As of 12/15/16 2016 - Historic Actuals Wed Thurs Fri Sat Week High 2018 .........Sun 79% Week High 2017 ... Sun/Fri 72% Weekly Average 2018 ....... 65% Weekly Average 2017 ....... 66% NOTE: This is not a forecast of bookings. Data presented in this report represents occupancy on the books as of the report date. Source: DestiMetrics & Park City Chamber/Bureau © 2017 P N m p r No more plastic at N No Name Saloon r C CAROLYN WEBBER/PARK RECORD Rob Holt, left, and Dave Wakeling have known each other for 10 years. After finding success transforming a sports bar in Park City, the two decided to bring their food to Coalville. said. “They’re always nice. It’s great. That is one of the things I love about this place. They are my neighbors.” Trying something different and a little difficult is what Wakeling and Holt love about the restaurant industry. Wakeling moved to Park City with the intent of buying a restaurant with poor business and turning it around. After evaluating three different restaurants for sale, he chose Doolan’s Sports Bar because of the challenge it posed. “It was a project, and I love projects,” Wakeling said of the establishment that later became Collie’s Sports Bar and Grill. Holt tried dozens of jobs before finding his passion as a chef. He also spent time working with failing restaurants and helping them get back on their feet. The two met 10 years ago while working at a restaurant at Grand Targhee Ski Resort near Jackson, Wyoming. When Wakeling told Holt about his plans five years ago to open “This is a great place to start because it’s a little town outside of anywhere. If we can make it here, we can probably make it anywhere,” Dave Wakeling Collie’s BBQ Collie’s – named after his pet border collies – Holt immediately jumped into the project. “It’s been an adventure,” Holt said. Wakeling said that they hope to continue to expand Collie’s in the future and that Collie’s BBQ is a “good experiment” to see how feasible franchising would be. “This is a great place to start because it’s a little town outside of anywhere,” he said. “If we can make it here, we can probably make it anywhere.” 801.274.9500 or 435.655.6612 NEW YEAR N E W YO U! Goodbye Cellulite, Hello New Year! Save $3,000 on Cellfina! 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Discounts valid during the month of January. 801.274.9500 435.655.6612 5445 Highland Drive Salt Lake City, Utah 1820 Sidewinder Drive, #115 Park City, Utah saltzspavitoria.com | saltzplasticsurgery.com | brazilian-plasticsurgeon.com So far, it does seem like the two are making it. Holt said that business has been better than expected. Plus, if Coalville grows in the coming years, Collie’s BBQ is well placed right on Main Street. Wakeling said that seeing the success of Collie’s Sports Bar and Grill and Collie’s BBQ motivates him to keep dreaming and expanding his business, but Holt said that there is some pride as well. After taking a struggling restaurant, making it prosper, opening a new restaurant and “hitting the ground running,” the two feel good about their decisions to take chances. It is not without hard work, though. Holt often spends all day at Collie’s BBQ and then works nights at the bar. “But,” he said, “I wouldn’t give it up for anything.” Collie’s BBQ 36 S Main St, Coalville (435) 336-9653 https://www.colliesbarandgrill.com/ Paper straws and recycling program among changes CAROLYN WEBBER The Park Record Plastic no longer has a place at No Name Saloon & Grill. The bar, which is owned by Jesse Shetler, is getting rid of all of its plastic straws, plates, utensils and bags. Its sister restaurants, Butcher’s Chophouse and Bar and Boneyard Saloon & Wine Dive, are also joining the company’s green initiative. Matt Sullivan, production manager of Shetler’s company Diversified Bars and Restaurants, which runs the establishments, said that the decision was made to reduce waste at the restaurants. The management team has been talking about making changes for a couple of years, and at last decided to take the leap. “We’re just trying to do what w we can,” he said. “It’s the right thing to do.” Sullivan said that the change has been hard for several reasons. For one, buying plates made out of palm leaves and biodegradable to-go boxes and utensils is not as cheap as plastic. And since only paper straws are available and are only supplied upon request now, Sullivan said that some customers have been angry with the changes. Lindsey Ninehouser, a server at No Name, said that she has gotten some negative responses, but usually, once she explains theJ reason, guests decline the strawT and say that they support what the bar is doing. “We’ve gone through 300,000 straws in a year in the past,” she said. “(Guests) are always so surprised at the number of straws we go through in a year. Whenever they think about everybody else on Main Street -- and that is just one street -- their brain clicks.” One of No Name’s other changes is to add recycling, D A n Please see No Name, A-17 |