Meet Your Merchant: New Castle Diner | PostIndependent.com

Meet Your Merchant: New Castle Diner

New Castle Diner owner David Sounders opened his business on June 1, 2010. At the diner he offers a high-quality menu using fresh produce from local farms and beef from Colorado. Making their own stocks and homemade soups daily, while making pies using peaches and apples from Palisade, pumpkins from Osage farms and produce from Peach Valley CSA.
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mEET your merchant

Name of Business: New Castle Diner

Description: A Hometown 50’s style diner serving fresh food from scratch using as much local products as possible with great service. We offer traditional diner fare, with a healthy base and offering specials that you wouldn’t expect at a diner.

Owner: David Souders

Address: 820 Castle Valley Blvd #101, New Castle

Phone: 970-984-3700

Email: newcastlediner@gmail.com

Website: www.newcastlediner.com

Date business opened:

June 1, 2010

How did your business start?

I purchased the New Castle Diner with the desire to offer the community I live in a restaurant that would be a place where everyone feels comfortable bringing the family, and receive a home-cooked meal, while at the same time be a meeting place for our locals, while making our travelers feel like part of the community.

What do you sell?

At the diner we sell a dining experience of past times and memories. We enjoy seeing friends and family get together before heading off to work or their weekend activities. Also its great to see our customers who remember the days of the diners and share their memories of growing up in that era with sock hops and egg cream sodas. Along with memories we offer a high-quality menu using fresh produce from local farms and beef from Colorado. Making our own stocks and homemade soups daily, while making pies using peaches and apples from Palisade, pumpkins from Osage farms and produce from Peach Valley CSA.

Why do you like what you do?

The restaurant industry is always changing and offers us so many opportunities to meet a diverse clientele and employee base. You never know who or what type of person you will have the chance to meet from one day to the next. Every day has the potential for individual growth as a owner and the opportunity to pass on the knowledge that I’ve gained to someone else with the same desire of being in the restaurant industry.

What strategy do you use to hire

good people?

When hiring our staff, I look for individuals who want to offer the best experience we can to our guests. I want the employee to feel ownership in what the diner does and how we achieve my goals for the diner. We do a lot of promoting staff from with in to fill the positions first before I hire from the applicants. This is their diner too. Without my employees drive to excel I could not give the quality of service or the food we do now.

What is your strategy for growth in

the next year?

We are currently working on expanding our catering services for weddings, meetings and business luncheons. As well as working with other businesses to create packages that can work for the both of us. Also the diner is always looking for new local products to add to our ingredients list to help support other local businesses to grow during these economic times.

What is the best thing about running a

business here?

All we have to do is look around us to see how fortunate we are to live in a place this beautiful with so many activities this close to where we work and live, and has so many wonderful communities up and down this valley. Every one is always willing to lend a helping hand or offer support when needed.


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