Greeley Gems is a weekly feature showcasing the city’s businesses and nonprofits. If you have a business or nonprofit you’d like to be featured, email Tribune entertainment reporter Chris Bolin at cbolin@greeleytribune.com.
George Gatsiopoulos is no stranger to the restaurant industry. After coming over from Greece at 13, he soon got his first restaurant job. He’s since worked in several restaurants and owned several more — including the Country Inn, The Ranch and The Steakhouse (aptly named) — all in Greeley.
But the first one he opened, The Paragon, is still the one he spends his days at. After 55 years in business, Gatsiopoulos recently sat down with the Tribune to discuss the keys to staying in business through six decades and 10 different presidents.
How did The Paragon get its start?
This location started in 1971, and it has been The Paragon ever since. It used to be open for breakfast, lunch and dinner, and it used to be a completely Greek restaurant. My cousin came from Chicago, and he was a chef. And he, my father and myself were all cooking in the same location. I don’t remember the year — sometime in the late ’90s — my cousin went back to Chicago, and I got hurt and couldn’t find another cook, so we closed down dinners. We were seven days a week until COVID hit, and we’ve been five days a week ever since.
What does The Paragon do, and what sets your business apart?
We have gyro sandwiches, and once in a while we’ll bring in something Greek — but not often enough. Our menu used to be huge — it was seven, eight, even 10 pages. Dinner was a couple pages. Lunch was a couple pages. It was a lot of stuff. But we never had to teach people because we did all the cooking. Now, the menu is smaller and more traditional breakfast and lunch.
What was a significant moment or event for the business?
One day, a gentleman came in and said, “How are you guys cooking all this food? Haven’t you ever heard, KISS? Keep it simple, stupid. But every day there is something new.” Yesterday, I was talking to a young man, and he said, “I think my dad introduced me to you in here when I was 8 years old.” And now he’s retired. I’ve had people that started working for me when they were 14, and now they’re kids are working for me. Itap a wonderful system. I love the business, and I love the public, which is my downfall, because there were many years I should have quit the business and went and got a job. I would have made more money. But itap a love affair, the restaurant business is a love affair. You have to love the industry and you have to love the people. You do the best you can and hopefully it’ll pay off.
What drives your success?
The success is basically, keep it consistent. With the help, with the pricing, with the way you treat customers. We treat customers like we would treat ourselves. You watch the prices, you don’t try to gouge it. If you get greedy, it will kill you. The customers are the most important part. If a customer came in, ate and is not happy — what good is a $10 bill or a $20 bill for my business if they’re not happy? That $10 they spent here, they’re gonna spread “bad” 50 times over. Itap like they say: do something good, nobody hears about it. Do something bad, and everyone knows about it.
What are your goals for the future?
Every day you get out of bed and you’re healthy, thatap the future. But we’ll be here, there are no plans to keep it this many years, then sell it. I’ve been here 55 years. If I wanted to sell it, I’m sure I could have. At some point, it will end up in somebody else’s hands, and it would be nice if it could continue on. But for now, my wife and I, we will run it for as long as we still enjoy it.
The Paragon
The Paragon, , is open from 6 a.m. to 2 p.m. Wednesday through Sunday. For more information, call at 970-356-8400 or find the restaurant on Facebook at .
