Bella's Creekwalk — Daypart & Brigade Breakdown

Daypart 01

Brunch

Daily · 7:00 AM – 3:00 PM · Full Bar Open · 7 Days

Target covers 120+/day

Check average $22 dining · $46 bar attach

Bar open From 7am · Bottomless from open

Annual $788,400 food + bar upside

Station 01 · Pre-Open 4am

Baker / Bagel Production

In by 4:00–4:30 AM — dough already proofed overnight
Bagel forming, boiling, baking before doors open at 7am
Rack oven management — continuous output through morning
Schmear production — all flavors made fresh daily
Pastry, babka, muffin production for marketplace display
Restocks marketplace cases through bagel station window
This role does not work the a la carte line — ever
Typical exit: 11am–noon when production is complete

Station 02 · Open–Close

Egg Station / Hot Line

All poached egg preparations — Benedict (3 variations)
Green Chile Shakshuka — single burner, high attention
Bagel French Toast — griddle, overnight custard
Build Your Omelette — three egg, defined parameters
The Bella and all hot breakfast sandwich builds
Denver Frittata — baked and finished to order
Latkes — fried to order, plated with sides
This is the highest-stress station at peak — owns the clock

Station 03 · Open–Close

Sandwich & Cold Line

All named bagel sandwiches — Zoe, Jackie, Shana
Green Chile Turkey, Tuna Salad, Caprese
Brisket Melt, Chicken Parm, Sloppy Joe, Pizza Bagel
Bagel Dog — hot equipment, separate setup
Lox & Cream Cheese — cold build, open-faced
Bagel + Schmear — counter builds
Matzo Ball Soup and Soup of the Day — holds hot
Cross-utilizes with egg station during slow periods

Station 04 · Open–Close

Bar / Beverage

Full bar open from 7am — Colorado law allows
Bottomless Mimosas and Bloody Marys from open
All nine signature cocktails — batched specs required
Espresso, drip, specialty coffee, matcha, chai
Fresh squeezed orange juice — pressed to order
Wine by the glass — ten pours, food pairing trained
Beer service — draft and bottle
Staffing tied directly to liquor license classification

Minimum Viable Crew — Brunch

Back of House

1 Baker (4am, exits by noon)
1–2 Egg station cooks
1 Sandwich / cold line cook
1 Prep cook / dishwasher

Front of House

1 Barista / coffee lead
1 Bartender (bar open 7am)
2–3 Servers / table service
1 Food runner / support

Notes

Baker is a specialist hire
Egg station may need 2 at 120+ covers
Bar staff tied to license type
Scale FOH with volume as it builds

Minimum headcount on floor at peak brunch 8–10 people

Transition Protocol — Brunch to Dinner · 3:00–5:00 PM Daily

The Two-Hour Reset. Protected Time. Not Negotiable.

→Brunch service closes at 3pm. Kitchen stops firing tickets. No exceptions for late tables — last seating is 2:30pm.
→Brunch BOH crew breaks down and cleans stations. Egg station is fully reset. Cold line becomes dinner prep surface.
→Dinner proteins checked and finished — brisket has been braising since morning, chicken is rested, meatloaf is sliced and held.
→Sides production: mashed potatoes, roasted potatoes, green beans, seasonal vegetable all made fresh for dinner service.
→Family Meal Packs assembled and packaged during this window — they cannot be built during dinner service.
→FOH resets dining room — tables, menus, lighting, music. Service standard shifts from brunch casual to dinner elevated.
→Dinner crew arrives by 4pm. Line check at 4:30pm. Doors at 5pm. Bar restocked and ready before first dinner guest sits.
→Written checklist. Timed. Assigned. Signed off by the Kitchen Manager every single day.

Daypart 02

Dinner

Nightly · 5:00 PM – 9:00 PM · Full Bar · 7 Days

Target covers 65/night

Check average $46

Annual $1,091,350

Bar Bottle sales target nightly

Station 01 · Dinner Only

Entrée / Hot Line

Brisket Plate — sliced, sauced, plated with two sides
Corned Beef Dinner — braised cabbage, carrots, mustard
Meatloaf — sliced, glazed, jus, crispy shallots
Roasted Half Chicken — finished to order, pan jus
Open-Faced Turkey on rye — turkey, gravy, herbs
Pastrami Platter — thick-cut, plated formally
Roasted Salmon — pan-roasted, beurre blanc, dill oil
Mushroom Schnitzel — panko-crusted, fried to order

Station 02 · Dinner Only

Starters & Sides

Matzo Ball Soup — held hot, ladled to order
Caprese — burrata, heirloom tomato, basil oil, cold build
Latke Board — fried to order, plated shareable
House Salad — cold build, dressed to order
Mashed potatoes — held hot in hotel pan
Roasted potatoes — duck fat, rosemary, held hot
Green beans — haricots verts, brown butter, finished per ticket
Seasonal vegetable and braised cabbage — held and finished

Station 03 · Dinner Only

Bar

Full cocktail program — all nine signatures plus seasonal
Wine by the glass and bottle — ten pours plus bottle tier
Beer — draft and bottle
Dill-infused vodka batched in advance by bar lead
Smoked Old Fashioned — smoking setup required
Bottle program focus — Broadmoor-adjacent guests
Bar lead owns seasonal cocktail rotation and batching

Station 04 · Dinner Only

Expo / Pass

All plates touch expo before they leave the kitchen
Heat strip and double shelf — already on drawings
Ticket management and quality control
Plating standard enforced — Open-Faced Turkey especially
At 65 covers, lead cook can expo
At full capacity, dedicated expeditor needed
This role protects consistency — do not shortcut it

Minimum Viable Crew — Dinner

Back of House

1 Dinner lead cook / expo
1 Sides & starters cook
1 Dishwasher

Front of House

1 Lead bartender
1 Barback / bar support
2–3 Servers
1 Food runner

Notes

Dinner crew ≠ brunch crew
Bartender tied to license type
Lead cook owns expo at 65 covers
Scale after first 60 days of data

Minimum headcount on floor at dinner service 7–8 people

Operating Principles — From Brother Luck

01 The baker is a specialist. You cannot train this fast. Hire someone who has run a bagel or bread program. This person arrives before anyone else, and their output — bagels, schmears, pastry — defines the brand before the dining room opens. Get this hire right.
02 The egg station is the most stressed position at brunch. Benedict, Shakshuka, French Toast, and Omelette cannot all share one station at 120 covers without a ticket time problem. At peak the egg station may need two hands. This is a staffing decision that affects the daily labor budget — make it before training begins.
03 The 3–5pm transition window is protected time. It is not a break. It is not optional. It is the two hours that make dinner possible. If brunch bleeds into that window — late tables, slow cleanup, missing prep — dinner service starts behind and never catches up. The last brunch seating is 2:30pm. Period.
04 Dinner needs its own lead cook. Do not cross-utilize a brunch line cook into dinner without explicit agreement and a shift structure that gives them real recovery time. Burnout kills dinner programs inside 60 days. The dinner lead is a separate hire with a separate schedule.
05 Bar staffing cannot be finalized until the liquor license type is confirmed. Hotel/restaurant classification determines what staff can and cannot do behind the bar. Do not hire or train bar staff against the wrong license parameters.

Daypart & BrigadeBreakdown

Daypart & Brigade
Breakdown