While the University of Denver dining hall provides multiple options most of the week, they are noticeably sparser over the weekends. Add the fact that the campus is close to many popular fast-food chains and restaurants, and it’s understandable that many students continually venture out for other dining options.
One such new addition to the food roster is Beau Jo’s, a longstanding Colorado pizzeria whose first location opened in Idaho Springs in 1973 under Chip Bair. While their initial Denver location closed in 2017, Beau Jo’s is at it again, having opened a new spot at 2110 S. University Blvd. in June.
The new location is being led by Codi Bair, recently promoted to the position of president, taking over the family legacy from her father. Bair grew up in the industry through her family’s business for over 20 years and always had a feeling she would come back to it in the future.
“I am thrilled to be taking over the reins from my father, who has spent the past 50+ years building Beau Jo’s into an iconic Colorado dining destination. We have a fantastic team in place across seven different locations and I am proud to continue to expand Beau Jo’s legacy,” Bair said.
Beau Jo’s is also offering many unique opportunities for students and staff at DU. While “Late Night” at the dining hall is from 8:30-10 p.m. Monday through Thursday, Beau Jo’s offers its own late-night take-out eats on Fridays and Saturdays. It also offers a University Nights happy hour for students and faculty with ID on weekdays from 3 p.m. to closing.
Beau Jo’s has also launched new fall menu items including a “Green Chili Mac ‘n Cheese and Aiden’s Street Pizza, which is made with green chili sauce, roasted corn, red onions, jalapenos and cheddar cheese and topped with Latin crema, Cotija cheese and cilantro.”
Bair highlighted that the location will also utilize a lunch grab-and-go system with a feature where all customers can brainstorm names for a food item. If students want to participate Bair added that “there’s a QR code on the poster for people to scan and submit what they would want to call it.”
Bair also mentioned that the location space was created with its customers in mind, making it a welcoming environment for studying, late-night talks and satiating hunger with their signature “Mountain Pies.”
When it came to advice for business and the hospitality industry, Bair emphasized using knowledgeable groups and resources in the field to gain experienced insight. She recommends taking advantage of any opportunity that comes by, as its usefulness and advantages may be far more rewarding than it may initially seem.
