Meet Jack Anderson | Soupzon Owner/Manger

We had the good fortune of connecting with Jack Anderson and we’ve shared our conversation below.

Hi Jack, what is the most important factor behind your success?
I think our most important factor in our success is keeping things fresh and wholesome! Between our rotating menu and from scratch philosophy our food is always prepared that day using a rotating menu. That keeps people from getting bored! In today’s day and age, you see so many processed foods with loads of preservatives. We provided a fast-food alternative that you can feel good about putting in your body. There shouldn’t be ingredients that you cannot pronounce! Food shouldn’t be over complicated with extra ingredients!

What should our readers know about your business?
We rely so heavily on our local customers! Locals can count on us for a fresh and quick lunch to get them through their workday! We are grateful for the construction worker to the office worker and everyone in between! We are the opposite of a lot of other restaurants in Breckenridge our locals keep us alive! It is nice to keep employees on full time through mud season while other restaurants are cutting back employee’s hours in mud season.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Breakfast/Coffee- Cool River Coffee House, Daylight
Lunch- Soupzon of course! Chimayo is also great.
Hole in the Wall- La Perla
Dinner/Happy Hour- Blue Fish, Arum, Legends, Radicato, Rootstock, Summit Thai
Site seeing- Saphire Point especially in the Summer!
Sports Bar- Molly Jack’s
Live Music- MotherLoaded, Whiskey Star, Napper Tandys, Dillion Ampitheatre

Who else deserves some credit and recognition?
I would have to give a shout out to my parents who had previously owned the business.

My mom had been the rock of Soupzon for most of its time in business. She was the perfect combo of a business mind that also brought to the table creative and effective culinary skills. She is the reason Soupzon is still in business today. She kept it running during COVID and while I was in college.

My Dad, who is no longer with us was the original Chef of Soupzon. In his earlier years he laid much of the groundwork for the recipes we still use today. He was a very passionate and talented Chef.

Growing up in the restaurant business I always had an appreciation and expectation of good healthy food. In my college years I explored nutrition and exercise and knew running my own restaurant in Breckenridge would a great place to host my passions.

Website: https://Soupzon.net

Instagram: soupzonbreck

Yelp: Soupzon Breck

Image Credits
Natalie Anderson