Yellowbelly offers delicious, healthy chicken and salads
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Tell the story of your Vail Valley business with a Bizwatch feature in the Vail Daily. To learn more, email business editor Scott Miller, firstname.lastname@example.org, or call 970-748-2930.
Business name: Yellowbelly Natural Chicken, Fresh Sides.
Location: 2161 North Frontage Road, Vail.
Date opened: December 2013.
Owners: Barry Davis, Michael Friedberg and Eric Wuppermann.
Contact information: Call 970-343-4340.
What goods or services do you provide? At Yellowbelly, our delicious and healthy free range chicken sets us apart. But it’s our signature sides and awesome salads that make us truly unique. The goal is to serve the best rotisserie and fried chicken alongside fun, healthful and delicious sides. Yellowbelly is what we felt was missing from our personal dining options.
What’s new or exciting at your place? Our third store, our first Denver location, is on the horizon. It seems that consumers are responding well to what we are offering and a following is building.
What strategy do you use to differentiate your business from your competition? Yellowbelly is real food — delicious and simply prepared from natural ingredients. We produce a quick, affordable, superior product alternative to today’s fast-casual dining leaders. Our commitment to free range chicken, quality products, and skilled preparation promises to deliver excellent meals you’ll be happy to serve your friends and family.
What philosophy do you follow in dealing with your customers? Treat people as we want to be treated. We try to hire people with personalities that are fun and service oriented. A restaurant full of families and people enjoying good, healthy, well-prepared food in a very relaxed atmosphere makes everyone’s customer experience better.
What can your customers expect from you? Today’s diners want to eat differently. They crave better options and food they feel good about feeding their families. Consumers want a quick choice that provides a delicious meal prepared with fresh ingredients and care. More than ever, people are following specific dietary guidelines and seek flexibility in their meal choices. And they want all of this at a reasonable price. This is where we come in.
Tell us a little about your background, education and experience: Michael is a professional athlete — riding bicycles and going upside-down on skis is his thing. Barry talks to people and Eric cooks. Together, we clearly make a multi-unit restaurant concept.
What is the most humorous thing that has happened at your business since you opened? A trio of misfits have opened a roasted and fried chicken joint in the old taco stand. I think that’s pretty humorous.