Category - ‘Our company’

2014 Summer of Cycling

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We are a proud sponsor of the 2014 USA Pro Challenge – Boulder Stage. There are countless activities and events leading up to, during and even after the day the pros roll through Boulder on Aug. 24. Check out the schedule and enjoy this amazing summer of cycling!


Closed July 4th

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We like to BBQ just as much as you do.  See you on the 5th.

Modmarket Movers & Shakers: Alex Walsh, Training Coordinator

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Alex HeadshotAlex Walsh began working for Modmarket in late 2011 literally the day after moving from Oregon to Colorado. He did not know much about the concept, but he really enjoyed working in food service. During his orientation with now General Manager Jon Decker, Alex could tell “this was a special place to be” and knew he had made the right decision.

From supervisor to kitchen manager to assistant manager and just recently to training coordinator, Alex worked up within the Modmarket ranks and is now part of the central support team as of April 2014.

How did he do it? What advice does he have for others interested in growing with Modmarket? And what, after all these years, is his favorite Modmarket meal? Read on to learn more about Training Coordinator Alex Walsh: 

Q: What do you like best about your new position?

A: It allows for a different type of brain exercise. Getting to look at many different parts of our company and how they all relate to each other while not deal with a crazy lunch rush every day is amazing. Getting to be on the front lines of tightening up our systems for developing the great people we find  is very rewarding.

Q: What do you like best about working at Modmarket?

A: The constant state of change and evolution. I remember talking with Co-founder Anthony Pigliacampo back in 2012, and he said that if we were not willing to change anything and everything about how we do things we would have never opened a second location. It is really great to work for a company that encourages its employees to reflect on how and why we do the things we do and voice our opinions. And it is all in the spirit of making things better.

Q: What do you think makes Modmarket stand out among its competitors?

A: The amazing food is a no-brainer. But the team actually cares about the product they put out, whether it is the made-from-scratch food, the cleanliness of our restaurants, or the customer service. It is easy to do one of those things, but to put it all together and delivery the quality we do really sets us apart. The race is not even close when you compare Modmarket to other fast casual concepts.

Q: If another team member wanted to move up within the company, what advice would you give them?

A: Look at every day or shift as an opportunity. An opportunity to learn something new, get better at something you are already proficient at, or fail and learn from the failure. We only have so much that we can control, and if you take care of those things you will always be headed in the right direction.

Q: What is your favorite Modmarket meal?

A: The Thai Chicken sandwich, if I had to choose. It has spiciness, sweetness, great texture and peanut mango dressing. I always get an extra peanut mango dressing because one is never enough! 

Q: What are your favorite off-duty activities?

A: I am a huge fan of stand-up comedy, especially live shows. I also am a basketball fan. Go Blazers! But sometimes the best thing to do is nothing at all. Just sit around, watch movies and veg out! 

Q: What is your favorite movie?

A: “Chuck, I had a double burger!” Hands down, “Good Will Hunting”. 

Q: When you were little, what did you want to be when you grew up?

A: When I was twelve I wanted nothing more than to be a corporate lawyer. I had no idea what they did, but it sounded important. Either that, or a professional baseball player.

So long frozen, hello fresh

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Oh the times they are a-changin’. And thank goodness!! Who ever wanted to eat frozen meals anyway?

As Annie Gasparro of The Wall Street Journal reported last Thursday, Americans are shifting away from the once ever so popular frozen food. The “square meal” went mainstream in the 1950s with TV dinners and frozen pizzas but began a slow nosedive nearly 10 years ago. Customers started demanding fresh food, and health minded restaurants and grocery stores began popping up across the country.

When we learn about ingrained habit changes like this, we can not help but be proud. Modmarket and our guests are part of this shift. We are the crowd that demands fresh, real, whole foods. It is a great feeling to be part of the solution.

Share your thoughts with us on Facebook and Twitter

The battle for real food

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War for Real Food

Esther Cepeda of The Washington Post recently published an article – “We are losing the war for real food” – that got me thinking about how far Modmarket, other farm fresh restaurants, our guests and all the real food champions out there have taken the war for real food. Being in the real food industry in a very food-aware state like Colorado, it can often seem like we are winning the battle. I personally see people learn about the benefits of sustainable food on a daily basis.

It is very easy to forget, however, the points Cepeda brings up in the article:

1. Most public schools across the country are still serving processed lunches and sugary snacks and drinks

2. Many health educators are still teaching to the USDA’s 22-year-old food guide pyramid

3. High sugar “Go-Gurt” is being considered a “healthy” alternative to fresh apple slices in McDonald’s Happy Meals

4. Senior citizens and others needing to enhance their caloric intake are still being given supplement drinks, many of which can be likened to “‘liquid candy bars with vitamins’”

No wonder Cepeda is concerned and frustrated. But I am still holding out hope. Because I have the pleasure of providing farm fresh food to Coloradans (and soon Texans and eventually the rest of the country) every day, I see the tides changing. We still have a long way to go and many socioeconomic and geographic barriers to break down. I think this is a battle that has just begun and ultimately the real food proponents will prevail.

How do you feel? Is it a losing battle or is the fight just beginning? Share your thoughts with us on Facebook and Twitter.


We care a lot about the meat we serve

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Creekstone 2

Our steaks are now Creekstone Farms Natural Black Angus, which are certified humanely raised and hormone and antibiotic free. What does that mean for you?

  • No Antibiotics – EVER!

  • No Added Hormones – EVER!

  • No Growth Promoting Drugs – EVER!

  • No Artificial Ingredients – EVER!

  • 100% Vegetarian Diet

  • Sourced Verified to Ranch of Birth

  • Humane Animal Handling Practices Created by Leading Animal Welfare Expert  Dr. Temple Grandin

The added time and work involved in raising cattle using these guidelines produces a more expensive product, but we are committed to offering high quality beef despite costs.

“The only reason we are able to consume so much beef in this country is because the cost is kept low due to unsustainable and inhumane farming practices,” explains Modmarket co-founder Anthony Pigliacampo. “We do not want to further support this cycle, even if it means losing customers because our beef menu items are more expensive than at other restaurants. Our solution to the problem of expensive beef is to eat less of it. We would much rather have the highest quality beef once a week than a low quality product every day.”


We’re tops in our industry

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We are quite honored to be named No. 7 on the “2014 Fast Casual Top 100 Movers & Shakers” list! This is our first time on the coveted fast casual industry scroll, so making it on, let alone into the top 10, is both surprising and exciting.

Top-100One of our co-founders, Anthony Pigliacampo, was also named to Fast Casual’s “Top People” list coming in at No. 10 out of 25. I feel it is important to add that anytime one of our founders is recognized for their Modmarket accomplishments, the other one should be, too. Rob McColgan shares the “Top People” ranking alongside Anthony.

Top-PeopleOur Modmarket family – staff and guests – is to thank for this acknowledgement. Without their support, our farm fresh philosophies, growth potential, and sustainable design approach would all be inconsequential.