Bosque serves up a new project with an uplifting twist

Posted: May 15, 2018 by cjax33 in Interviews, News, Taproom Preview
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The future home of Restoration Pizza by Bosque Brewing, across the parking lot from Cabela’s.

While doing a weekly perusal of pending small brewer licenses, the Crew stumbled upon a new one that threw us off for a minute. Restoration Pizza by Bosque Brewing was a new addition, but also one we had heard nothing about. After contacting the Bosque staff, they were also a bit surprised.

That was due to a switch in the licensing with the State of New Mexico.

“I got a phone call on Thursday saying they received it, but they couldn’t accept it,” managing director Gabe Jensen said. “Then you email me on Sunday. How in the world did that happen?”

Well, the State is slow to change things on its website, but the point is that this new project is still happening, with only a change to where it will be one of the three potential new taprooms to come out of the Bosque North production facility in Bernalillo. No matter the license, the point of Restoration Pizza is to offer up something new, but with a distinct Bosque flavor.

“The long and short of it, it’s a simple pizza, salad, and beer joint, that’s it,” Gabe said. “(But) the concept is different than what we’ve always done.”

The difference will be in the employees. Restoration Pizza will have 50 to 70 percent of its staff made up of people with physical and mental disabilities. The restaurant will be located at the Legacy at Journal Center complex off Jefferson that is anchored by Cabela’s. The 3,400-square foot space will be inside the building on the east side of the property.

Gabe said the idea was born out of a series of conversations with one of his friends, Nathan Winham.

“He had a program in Arkansas where he did work programs for individuals with (cerebral palsy), Down’s Syndrome, autism, and we were talking about him starting up another one here in New Mexico,” Gabe said. “He was lamenting on how hard it is; you have to get grants (and) it’s going to take a long time. After a few conversations with him, and then conversations with Jess and Jotham and John, we were like can we just do this without all the red tape. Can we make a program, a concept that works with that?”

Along with Bosque director of culture and engagement Jess Griego, director of operations Jotham Michnovicz, and brewmaster John Bullard, Gabe and David came up with a plan.

“When we announced it internally, I think the mantra was making things better,” Jotham said. “That’s one of the things we really want to do in New Mexico and lives in general is just make things better. We’re trying to create a cooperative environment that allows people competitive and fair wages, when that would not necessarily be an opportunity under other circumstances. The dignity of human life is a big deal to us. That’s one of the things we’re striving for in all capacities, whether it’s a co-worker or a customer.”

Jess added that it fits the Bosque model of engaging with the community.

“We really want to create a environment that’s going to enhance the lives of our co-workers, all these new co-workers as well, (and) create a community around this Restoration Pizza that kind of engages the community more and makes an impact,” she said. “We’re always looking for those opportunities internally. And then, to have this new branch of our company that’s going to hopefully provide that even more for a wider range of people with different abilities is really exciting to us. It’s a lot of gray areas and unknowns that we need to sort out still, but I think overall usually our mission is to make things better, to engage our community, to outdo ourselves. This opportunity, I think, is going to be a shining example.”

The plan is to have Restoration Pizza open before the end of 2018. Bosque will also be working with Adelante Development Center, a local non-profit that works with differently abled persons.

It will only be the latest in a seemingly never-ending series of projects for the Bosque staff, who continue to push the company forward. The Bernalillo facility is nearly finished, though no exact opening date has been set, while ground should be broken soon on the Open Space project along the Interstate 25 frontage road, which will replace the current San Mateo brewery and taproom. After all that is completed? Oh, we expect Bosque is far from done.

Cheers!

— Stoutmeister

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