Now in Orbit
Now in Orbit
The Kamayan Hideaway celebrates grand opening at Satellite Hotel; The CRA explains tip credits and service charges; USAFA serves Base Bites + more food & drink news
The Kamayan Hideaway by Orbit Lounge will celebrate its grand opening weekend inside the Satellite Hotel on Nov. 9 and 10. The venture comes to our scene via Chef/Owner Jolhea Muhammad, who you might already know from her prior mobile business in town, Lumpia Lheas.
Muhammad has been in a soft opening stance since early July, and when I stop in this week to see the space, the staff tell me the menu’s going to expand soon to highlight more international items, specifically Filipino and Asian flavors. She is Blasian, and has lived around the globe, from the Philippines to Guam and Hawaii. And given that Muhammad is also Muslim, she makes her lumpia with chicken rather than traditional pork.
The soft opening menu has thus-far featured around half a dozen breakfast plates alongside à la carte items and limited pastries purveyed from locals like Baon Supper Club (Chef Katie Fisco) — I try her delightful pandan blondie, an alluring, bright green treat made with white chocolate and toasted coconut. Coffee drinks come off an automated espresso machine and utilized Denver-roasted Boyer’s Coffee, which is quality and meets the needs of the space (which is to say it’s not bougie craft like our local coffee shops).
The lunch and dinner menu offers four mains (Aloha shrimp, Island BBQ Chicken, a cheeseburger and a beef or chicken quesadilla) plus another half dozen or so sides (ranging from lumpia and gyoza to jalapeño poppers and onion rings). I take the Island BBQ Chicken to-go, which presents white rice and a big portion of diced chicken in a lightly sweet and tangy, teriyaki-style sauce with green onion garnish and a Hawaiian roll. It’s simple and good, and filling. Examples of specials this day (which I didn’t get), were gyro and fries or French onion soup with a “gourmet grilled cheese.” Kamayan also hosts a soft-serve ice cream machine, with optional toppings ad-ons.
Current hours are: 7 a.m. to noon, Mondays; 7 a.m. to 11 p.m., Tuesdays-Thursdays and Sundays; 7 a.m. to 2 a.m., Fridays-Saturdays.
The Kamayan Hideaway also provides the food for neighboring business The Q by The Orbit Lounge, founded by Club Q shooting survivors. I’m told a shared liquor license that covers both spaces allows for alcohol to also be served from The Q at Kamayan, which is convenient for weekly events such as NFL football games — the space has several TVs and a sports package.
During warm days and seasons, there’s an expansive back patio just off Kamayan’s dining room, which overlooks a swimming pool below and mountain vista on the horizon. If you’re unfamiliar with the Satellite as a whole (located off S. Academy Boulevard and Airport Road), it’s 55 years old this year and was developed as a smaller version of the famous Ilikai Hotel in Honolulu according to a KRDO article around the 50th anniversary. It continues to rent 76 hotel rooms and house more than 200 condominiums and roughly 60 businesses. It’s a rare and unique mixed-use space in the Springs with historic value that makes it feel vintage-cool even if it’s pretty dated and in need of some basic cosmetic fix-up. Perhaps this new generation of young businesses can help add a hip factor that gives the project new life.
Related: Keep an eye on the Filipino Cuisine Vendors Network to be in the loop on upcoming community events in the region where a variety of producers serve all kinds of colorful, wonderful products. Lauren attended one this past weekend and posted photos and a short report in our Culinary Colorado Springs Facebook group. (Shout-outs to Iyang’s Pasalubong, Fil Craves By: D'nette and ILokana’s Panaderia.)
Food activism with Ranch Foods Direct
* Ranch Foods Direct is running a special for the month of October on 80% lean ground beef: 20-pound bundles of 1-pound packages for $100. Individual one-pound packs for $5.50.
I know you’re used to seeing a recipe link in this slot, and we are still promoting October’s Schnip’s Pick special at Ranch Foods Direct: Traditional German Pork Jägerschnitzel with Spätzle. But I wanted to draw special attention to this month’s ground beef special, highlighted above. It’s a great time to stock up ahead of feeding big parties over the holidays. The simple question of “Why buy from Ranch Foods Direct?” can be answered in a number of meaningful ways. One of them is to support the food activism of owner Mike Callicrate, who tirelessly advocates for a more sustainable and humane food system. Mike’s No-Bull Food News newsletter and website offer a wealth of information on ranching topics that consumers should care about: like where is your beef coming from, and how’s it raised? Mike regularly takes on Big Ag entities and works to support small farms and consumers. Click the graphic above to see a sample of his work and a bigger-picture look at beef.
Five questions with Colin Larson, Director of Government Affairs for the Colorado Restaurant Association
1) Who are you and what do you do?
I’m Colin Larson, a former coffee shop owner, Colorado legislator, and, for the past two years, the government affairs director for the Colorado Restaurant Association (CRA). The CRA promotes and protects the restaurant and hospitality industry in our state, and one of the most important things we do is advocate on behalf of restaurants at the State Capitol and on the county and city levels, too. We try to make sure new laws don’t negatively impact our members and local governments fund our workforce development programs so the industry and its employees can grow and thrive.
2) Given inflation and other factors that are impacting diners’ wallets, people are rightfully concerned about price increases when dining out these days. What does the average diner overlook or perhaps not understand about pricing in restaurants right now?
We say all the time, a busy restaurant isn’t always a thriving business, and by that, we mean even when you see your favorite spots full on a Saturday night — and maybe feel sticker shock when you get the bill after taking your family out to dinner — restaurateurs get to keep very little of that once they pay off the various costs that go into running a restaurant, especially if they’re full-service. Over the past few years, every line item in a restaurant's budget has gone up significantly, from the food on the plate and the wine in your glass to the costs for labor, utilities, insurance, property taxes, credit card fees, rent and so much more. Operators can only increase menu prices so much before guests stop coming by. We all feel it when prices go up, but if restaurants don’t raise their prices, they’re going to go out of business. Sadly, the truth is, prices should be even higher if restaurants want to keep up with costs… which means restaurants aren’t making any money, and that’s why we see more and more local spots closing, and fewer restaurants opening, too.
3) Restaurants are in a unique category of regulation at the federal, state and even city level. How do Colorado laws impact employee pay and benefits?
Restaurants are such a complicated business and have very strict rules and regulations on how they compensate their staff, which just don't apply to most other for-profit businesses out there, It’s mainly because of tipping. Under the traditional restaurant model, tipped employees like servers and bartenders (who the industry calls “front-of-house" employees) are paid the tipped minimum wage which, in Colorado, is $3.02 less than the non-tipped minimum wage. This $3.02 is called the tip credit, which I'll explain more about. The average front-of-house worker in the state is making an average of $37 per hour, with many earning $50 per hour or more when you account for their tips; they are usually the best paid employees in a restaurant. Compare that to the cooks and dishwashers in a restaurant (who the industry calls “back-of-house" employees) who aren’t allowed to earn any tips unless their owners don't take that $3.02 tip credit for any of their employees, and pay everyone the full minimum wage.
The tip credit is complicated, but it boils down to this: Our State constitution says operators can pay their tipped employees $3.02 less than the full minimum wage as long as they earn at least $3.02 per hour back in tips from customers. In fact, it’s illegal for any restaurant worker to earn less than the full minimum wage per hour, so people should know that there’s actually no such thing as a “sub-minimum wage.”
So, the tip credit lets restaurants pay their front-of-house tipped workers a base wage that is less than their back-of-house non-tipped workers in the kitchen because the front-of-house employees are making a significant amount of money in tips. In a way, that’s fair since tipped employees tend to earn so much more. On the other hand, the back-of-house employees earn about $23 per hour on average, with no additional tips even though they are just as important to the dining experience.
That’s where service charges come in…
4) Yes, tip lines on credit card receipts have evolved in ways that often confuse and irritate diners, so let’s talk about the well-intended attempts to create more pay equity between back-of-the-house and front-of-the-house employees. For those unfamiliar, can you explain how service charges work?
Service charges can be confusing, and irritating, but they do serve a purpose which has great intentions behind it. A service charge is different from a tip because it’s required by the restaurant; the consumer has no say in the amount of the charge and it’s completely up to the owner of the restaurant as to how that money is distributed. Many operators use service charges to pay their kitchen teams more per hour, lessening the inequity in pay between front- and back-of-house employees, since back-of-house can’t earn tips. That’s different from the line you might see on your bill for “gratuity” or “tip,” which most of the time goes to the server or bartender who served you, not to the kitchen. We get that it’s frustrating to be asked to pay twice when there’s a service charge line and an additional gratuity line, but because operators have their hands tied in terms of who they can pay tips to, service charges are one way they can try to equalize everyone’s earnings.
In fact, the rising minimum wage in Colorado, and especially in Denver, is helping lead to more mandatory service charges in restaurants. When the minimum wage goes up, the front-of-house team gets a mandatory raise in their base pay, even though they take home the most of anyone in the restaurant because of tips. And because menu prices tend to increase when wages go up, they get an even bigger raise because most customers tip on the total bill. This leaves the back-of-house employees even further behind, which isn’t the intention of increasing the minimum wage, but is the reality.
5) Does the CRA have any suggestions on how to create a more lasting parity between back- and front-of-the-house? Are there any proposed solutions for a better system that could improve restaurants’ tight margins so they can remain sustainable and open? During the pandemic many chefs were talking about breaking the already broken system and building something better, but it seems all roads have led back to square one. How can we make the industry better for everyone in it?
Great question, and if we knew exactly how to fix the system, we would! Part of the problem lies in the fact that there are so many kinds of restaurants in Colorado. We have everything from fast food at McDonald’s to counter-service restaurants like Bella’s Bagels to full-service spots like Red Gravy or Odyssey Gastropub. It's almost impossible to pass laws that work for such differing business models. We do know it would help if our state allowed for a larger tip credit than the $3.02 per hour currently locked in our State Constitution. In New York City, for instance, the tip credit is $5.35, and the full minimum wage is $16 per hour, compared with Denver’s minimum wage which goes up to $18.81 in January. It's a little better in Colorado Springs, which follows the State rate, but the minimum wage is still expected to go up to $14.81 per hour next year.
It would also help if these annual wage increases weren’t tied to something as volatile as the Consumer Price Index, which makes it really hard for business owners to plan ahead. The truth is that restaurants are businesses, and they cannot thrive — and neither can their employees — when the government forces them to divert more pay to their highest-earning tipped employees, at the expense of the kitchen crews and the business’ ability to stay profitable. We hope your readers will consider that, and have empathy for the owners and the workers, and that they’ll continue dining out to support our industry, which is what makes our communities feel like home.
Related:
Bites & Bits
• The first show of a new series named Base Bites, presented by Air Force Services and filmed inside various United States Air Force and Space Force installations, is now live. Host Rudy Jay — a Navy veteran and former food truck operator and restaurateur — visits Colorado Springs in Episode 1 — The Academy. It’s only a 17-minute segment, so you can make time to check it out. The production value is pretty slick, and there’s a lot of food on display. (“What’s a food show without wings, more wings and then more wings?” he asks in the intro.)
• Josh & John’s just tapped a new ice cream flavor to celebrate Colorado College’s 150th Homecoming. It’s called Tiger Blood, and is a strawberry-watermelon flavor with a hint of coconut. Available now until it runs out. (Flashback: Around this time last year, when I went behind the scenes at Josh & John’s production facility.)
• University of Colorado Colorado Springs’ Sean Svette, director of the college’s nutrition and dietetics program, was quoted in a New York Times article this week, titled “Are Organic Foods Really More Nutritious?” Read the article to see the evidence that informs at least a partial answer. “If you can’t afford to buy everything organic, Mr. Svette recommended focusing on the foods you eat the most,” reads one part of the story. Related/unrelated: My personal connection to Sean is via the early days of local nonprofit Pikes Peak Urban Gardens (no longer in operation); I was on the early advisory board and met him through early PPUG work. Local gardening guru Larry Stebbins was behind that effort, and still runs his own blog today, The Garden Father, which is worth subscribing to for free if you’re doing any backyard/urban gardening yourself. Clearly I have digressed here. To conclude: Cheers to Sean for repping the Springs as an expert source in the NYT!
Side Dish Dozen happenings
• Blue Star Group: Don't miss THE Halloween party of the season. Join us Oct. 31 for the Ivywild Wild West Halloween Party starting at 7 p.m. Wristbands ($35 online/$40 at door) include unlimited punch and special cocktail pricing. Costume contest, live DJ until 11 p.m.
• Red Gravy: Our Sunday Supper Club returns! Reserve early for second Sundays monthly. Nov. 10 features four wine-paired courses (all gluten-free) that include smoked salmon, duck confit, beef short ribs and Grand Marnier soufflé. $125 inclusive. Vote here, before Oct. 24 in the Colorado Restaurant Association & Foundation HOSPY awards; our owner Eric Brenner is a Chef of the Year nominee.
• The Carter Payne: Don’t miss Nov. 1’s special Dinner in the Veil: A Night To Remember, inspired by Dia De Los Muertos. Multiple paired courses, $95. Full upcoming event listings here.
• Allusion Speakeasy: Nightmare Before Christmas theme launches Oct. 30 at Allusion Downtown. Princesses and Villains opens Nov. 6 at Allusion Powers.
• District Elleven: Join us from 6-8 p.m., Nov. 6 for a special Weller Whiskey Tasting: the full proof, Antique 107 and the 12-year. Small bites by Chef Dustin Archuleta. $25; limit 16 people so book early!
• Goat Patch Brewing: Goatflix & Chill, 7-10 p.m., Oct. 25. Halloween Goat Yoga, sessions between 10 a.m. and 3 p.m., Oct. 26. Bleating Heart Night benefitting Rocky Mountain Field Institute, 5-9 p.m., Oct. 29. Canned six packs of our Hazy IPA and Red Ale are now available in the taproom.
• Edelweiss: We’ll keep our patio open as long as the weather is in the 60-70's during the day. Goulash soup is now every Monday. We are starting to bake our Weihnachtsstollen (Christmas Stollen) this week; it will have available from now until the end of the year. Christmas cookies will be coming out soon.
• Odyssey Gastropub: Catch Service Industry Tuesdays with happy hour pricing all day. Come for our OG Combo: a draft beer, well shot, and cheeseburger with fries, $15.
• Rasta Pasta: For the month of October, mention Side Dish Schniper and get a free beer, wine or rum punch with your entrée.
• Four by Brother Luck: New fall menu items include bison empanadas, smoked pumpkin bisque, rosemary cavatelli and sweet potato cheesecake. Book a Chef’s Counter with Brother at Eleven18 Latin Tapas Bar or take a Thanksgiving tutorial.
• Ascent Beverage: Red Gravy's new fall menu features two of our brands: Apple Valley Cider’s semi-sweet and black currant ciders, and The Colorado & Tejon cocktail has Ridge Mountain Gin, lime, Aperol and Chinola Passion Fruit.
• Kangaroo Coffee: Serving you all over town — on Eighth Street, at New Center Point, in Motor City at our Phil Long Ford Cafe and offering our sit-down cafe at the Hillside Coffee House. Have you tried our Kanga Cold Brew yet? Also, two words: cold foam. (Try it.)
• Bristol Brewing Company: Time for everyone’s favorite Halloween movie with Bette Midler! Our final Movies Under the Stars is Oct. 26 at 6:30 p.m. BYO chair, enjoy popcorn and old school movie theater candy at rock bottom prices, and of course, BEER!
• The French Kitchen: Preorder your Beaujolais Nouveau now and attend one of our Beaujolais Nouveau classes, Nov. 21-23. “The class five-course menu is astonishing! One of the best we’ve ever had, if not the best,” says Blandine Mazéran. Plus, students go home with a bottle.
Upcoming events
• Oct. 25: 6th Anniversary Party at Wayfinder Coffee. 6-9 p.m. Live jazz, special drinks and door prizes; free to attend.
• Oct. 26: Downtown Candy Crawl. 2-5 p.m.; $7 tickets (digital pass). Trick-or-treat at 40 participating downtown businesses.
• Oct. 26: Howl-O-Ween Party at Cerberus Brewing Co. Noon onward. Dog adoption fair and dog costume contest and a human costume contest.
• Oct. 26: Beer-Muda Triangle Trunk or Treat at FH Beerworks, Nano 108 and Peaks N Pines breweries with Local Motive. 4-8 p.m. Enjoy a pint and punch a card at each spot and (maybe) win prizes.
• Oct. 31: Haunted Carnival Dinner at Ephemera. 5 and 8 p.m. seatings, $125. “Where whimsical bites and spellbinding sips are served with a touch of the macabre.”
• Nov. 1-10: COS Vegan Restaurant Week.
• Nov. 2: Dia de los Muertos Dinner at NEAT Whiskey House. 5-8 p.m.; four tequila- and tequila-cocktail-paired courses, $95.
• Nov. 3: Flying Pig Farm’s Farm-to-Table Brunch fundraiser. 11 a.m. to 1 p.m., Nov. 3. Food, music, goats and Palisade peach mimosas. Tickets: $50/adults; $18/10-18 yrs.; free/under 10.
• Nov. 7: Opus Supper Club with the Debashish Bhattacharya Trio. 5-9 p.m. Internationally renowned Indian music alongside dinner. $33.85; cash bar.
• Nov. 9: Gingerbread & Jazz Gala at Flying W Ranch. 6 p.m.; $125 includes fine food and drinks, live music and the Gingerbread Masterpiece Challenge. Proceeds benefit the children of Early Connections Learning Centers.
• [Early notice] Nov. 21: Sip With Schnip at Kangaroo Coffee’s Hillside Coffee House (319 S. Hancock Ave.). 5-9 p.m., with performance by The Story Lounge. More details on special programming to follow.
Parting shot + pumpkin beer shoutouts around town
Bristol Brewing Company’s annual Benefit Beers — Venetucci Pumpkin Ale, Smokebrush Smoked Porter and Cheyenne Cañon Piñon Nut Brown — were tapped this past weekend. The Bristol team poured their coveted pumpkin beer through a miserably designed pumpkin (hey, the photo doesn’t lie) and the staff just seemed really put out by the whole affair (again, the photo doesn’t lie).
Okay, I’m actually lying about one of those statements; I’m sure you can guess which one. Anyway, I attended and enjoyed playfully insulting owner/brewer Mike Bristol by blending two of his beers. (You should know from our earlier podcast episode with the Bristols that he’s a purist.) I was fortunately backed up by knowledgable beertending staff (thanks Justin and Zach), who already knew just the right ratio of Venetucci Pumpkin Ale to add to Winter Warlock (¼ pumpkin to ¾ oatmeal stout). Try it. Tell me I’m wrong. Or thank me for your new favorite fall treat. Either way, you can get a little feel-good by drinking any of the Benefit Beers. Cheers!
Also, just a handful of other pumpkin beers available around town right now:
• Peak Pumpkin Ale at Peaks N Pines Brewery.
• Gourd Hoarder’s Pumpkin Ale at Manitou Brewing Co.
• Pumpkin Spice Amber at Urban Animal.